Submitted Recipes

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Mix Up

• 1 (4 oz.) Better Made Potato Stix
• 1 (6 ounce) package goldfish crackers
• 1 Bag of Better Made White Cheddar Popcorn
• 1 Bag of Better Made Super Thin Pretzel Stix
• 1 cup of Dry roasted peanuts, no salt.*more if you like
• 1 (12 ounce) package oyster crackers
• 1 Box of rice cereal squares
• 1 (12 ounce) container butter flavor popcorn oil
• 1 (1 ounce) package dry Ranch-style dressing mix

In a small bowl or shaker, combine oil and dressing mix. Set aside. In a large bowl, combine cereal, goldfish crackers, pretzels, oyster crackers, rice cereal squares and mix very well. Pour the dressing mix over the cereal blend, mix it up. The flavor from the dressing will soak the crackers and cereal first. Add the peanuts, White cheddar popcorn and pretzel stix. Toss together. Store in Ziplock bags for a quick snack or for lunches or for family outings. Serve in large bowls as a party snack.

VARIETY MIX it Up *As the mix dwindle downs, you can add crumbled Better Made Original potato chips to the mix, you can also spread it on a cookie sheet and bake at 350 for ten minutes to crisp it up. Eat it warm, right out of the oven in the winter or cold in the summer. You may also omit the dressing for a cheesy flavored Mix Up.

Patty Reeves, Hudson, Florida

Sweet and Salty Christmas Candies

• Better Made Round Pretzels
• Chocolate drops candies in foil (Hershey's Kisses Candies)
• Candy coated chocolates (M&M's Red and Green)

Preheat oven to 200-250 degrees. Line a cookie sheet with aluminum foil. 1- Peel all the foil off of the Kisses candy, set aside. 2- Place round pretzels all over the cookie sheet until pan is full. 3- Place one kiss in the center of each pretzel.

PARENTAL SUPERVISION NEEDED NOW!!!
1-Bake for 1-3 minutes until chocolate is shiny and soft. (Ovens vary...keep an eye on these.)

2-Remove from oven and place one M&M candy into the softened chocolate of each pretzel. (Don't bury it..chocolate is HOT! Having the colored M&M show is pretty!)

3-Cool at room temperature or place in refrigerator or freezer for quicker cooling. Remove from cookie sheet. These can be stored in sealed plastic or glass containers. These also have a long shelf life if stored in an airtight container.

ENJOY! Try NOT to eat them all in one seating :)

Margaret Graczyk, Maricopa, Arizona

Crunchy Crust Fish

• 2 medium filet of cat fish
• 1 egg beaten
• 1/2 cup flour
• 1 1/2 cups Better Made potato chips
• 1/4 cups of oil for frying

Mash potato chips with hands (not to fine). Set aside. Dip fish in beaten egg then in flour, dip again in egg, then into potato chips until coated evenly. Fry at medium high heat for 4 minutes on both sides.

Doreen Clifford, Garden City, Michigan

Tangy Salmon Patties

• 1 can salmon
• 1/4 cup minced onion
• 1 egg beaten
• 2 tsp hot sauce
• 2/3 – 1 cup Better Made Barbeque Chips
• 1/4 cup oil

Roll out chips between wax paper until medium fine. In a mixing bowl add salmon, onions, egg and hot sauce. Mix together. Add chips a little at a time to form a dry consistency. Shape into six patties. Fry at medium heat 4-5 minutes on both sides or until golden brown.

Doreen Clifford, Garden City, Michigan

Potato Chip Cookies

• 1 cup shortening
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 cups flour
• ½ teas salt
• 1 teas soda
• 1 teas vanilla
• 2 cups crushed better made reg chips
• 1 cup chopped nuts (optional)

350º Oven 12 to 14 minutes. Delicious

Scott Sullivan, St. Clair Shores, Michigan

Chocolate Peanut Butter Chip Bars

• 1 Cup Butter or Margarine, melted
• 2 Cups finely crushed Better Made Original Potato Chips
• 1 Cup All Purpose Flour
• 2 Cups Confectioners Sugar
• 1 Cup Peanut Butter
• 1 12 oz. pkg. Semisweet Chocolate Chips
• 4 T. Peanut Butter

In a medium bowl, mix together the butter or margarine, finely crushed potato chips, flour, confectioners sugar and 1 cup of peanut butter until combined. Place the mixture in an ungreased 9 x 13 inch pan. In the top of a double boiler over simmering water or in the microwave, melt the chocolate chips with the 4 T. of peanut butter, stirring occasionally until it's smooth. Spread this over the previous mixture in the pan and refrigerate for 2 hours. Cut into 24 bars.

Patty Mackey, Clinton Township, Michigan

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