Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

Fudgy Peanut Butter Buttons

2/3 c. hot water
1 box (10 oz each) Swiss miss milk chocolate (10 packets per box)
1 jar (18 oz) creamy peanut butter
1/2 c. corn syrup
3 c. powdered sugar, divided
4 cups crushed vanilla wafers
72 bitterweet chocolate morsels

Directions:
1.  Comfine water and cocoa mix in large bowl; wisk together  until creamy, add peanut butter and syrup.  Add 2 cups posdered sugar; blend, stir in wafers
2.  Spray waxed paper lined baking sheet.  Roll into balls and roll in remaining powdered sugar, then place on pan.  Press thumb into the center of each ball, and place a chocolate morsel in the middle, tip side up.
3.  Chill at least 1 hour before serving.  Store refrigerated in airtight container.

Oreo Cookes

2 pkgs. Chocolate Cake mix
1/2 c. flour
4 eggs
1 c. oil
Mix and roll into balls
Bake at 350 degrees for 10 minutes

Filling:
8 oz. cream cheese
1/4 c. butter, softened
3 c. powdered sugar
1/2 tsp. vanilla

Wait for cookies to cool, then frost the bottom of cookie, and then place another cookie bottom side touching frosting to make chocolate cookie sandwhich. 
For Christmas I like to rolls them in sprinkles after frosted.

Minty Chocolate Crinkles

1/2 c. oil
4 oz. unsweetened chocolate, melted and cooled
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/4 tsp. peppermint extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. peppermint candies
3/4 c. powdered sugar

In a large bowl stir together the oil, chocolate and sugar.  Add eggs one at a time, stirring well after each addition.  Stir in vanilla and peppermint extract.  Stir flour, baking powder and salt into oil mixture.  Chill dough several hours or overnight.
Grind the peppermint candies in a blender or food processor until reduced to a powder.  Sift peppermint powder and measure 1/4 cup; add to a small bowl along with powdered sugar and mix well. 
Preheat oven to 350 degrees.  Roll teaspoonfuls of dough into small balls.  Roll in the powdered sugar mixture so the balls are heavily coated.  Place about 2 minches apart on a greased baking sheet and bake 10 minutes. 

Peanut Butter Cups

1 cup butter, softened
1 lb. powdered sugar
1 c. crushed graham crackers
1 1/2 c. peanut butter
Mix thouroughly and pat into pan, melt bag of chocolate chips and spread evenly and then chill.  Or for Christmas I rolls the dough into balls, and dip them in chocolate

Peppermint Patties/ Raspberry Cremes

12 oz dark chocolate, ( I use chocoley chocolate)
1/2 tsp. peppermint oil (I used 1/4 tsp. of doterra peppermint oil)
1/2 tsp. vanilla
1 lb. powdered sugar
3 T soft butter
1/4 c. evaporated milk

1.  Mix all except chocolate
2.  Roll into 1 inch balls
3.  Place on a lined cookie sheet
4.  Refrigerate for 20 to 25 minutes
5.  Flatten with the bottom of glass jar or cup to about 1/4 of inch
6.  Refrigerate 30 more minutes
7.  Melt chocolate, and dip

These are my favorite candy, I love them

I made Raspberry Cremes using thing recipe, and just substituting raspberry flavor for the peppermint, they were delicious

Peanut Butter Chocolate Chip Cookies

Cream Together:
1 1/2 c. butter
1 1/2 c. peanut butter

Beat In:
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
1 1/2 tsp. vanilla

Sift together:
1 1/2 tsp salt
1 1/2 tsp baking soda
3 c. flour

Mix flour mixture slowly into batter.  Stir in 1 pkg chocolate chips.  Bake at 350 degrees for 8 min.

For Christmas I like to make these without the choclate chips, and then put a hershey's kiss in the center of each cookie as soon as it comes out of the oven

Chocolate Scotcheroos

1 c. sugar
1 c. corn syrup
1 c. peanut butter (creamy)
6 c. rice krispies
1 c. chocolate chips
1 c. butterscotch chips
Combine sugar and syrup in a saucepan and cook over medium heat until mixture bubbles.  Remove from heat and stir in peanut butter.  Put rice krispies in a large bowl, and add peanut butter mixture to in and stir until evenly coated.  Press into a 9x13 pan.  Melt chips together and spread over the top.  I like to add sprinkles at Christmas time