Submitted Recipes
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Winners
Better Maid Pork Schnitzel
This is a fun way to serve a pub cheese spread! Small dippers made with 4 inch pretzel rods! A nutty crunch appetizer that is quick and easy to make and eat one –handed. This eliminates the struggle to spread or dip while holding a beverage. Kids love making and eating them too!
- 4 cups of (approx) Better Made Potato Chips
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 2 cups plus 1 tablespoon vegetable oil
- 1 Pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces
- 1/2 Teaspoon freshly ground black pepper
Optional Ingredients
- 1 lemon , cut into wedges
- 2 tablespoon chopped fresh parsley leaves
- 2 tablespoons capers , rinsed
- 1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Instructions:
1. Process Better Made Potato Chips until they are very fine crumbs, about 45 seconds. Transfer potato chip crumbs to shallow dish (you should have about 1-1/4 cups potato chip crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.
2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with potato chip crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes, if desired.
Note: The two cups of oil called for in this recipe may seem like a lot—but they're necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil's temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.
Donna Bardocz, Howell, MI
Potato Chip Ice Cream
- 2 cups Better Made potato chips, broken in large pieces
- 4 oz. semi sweet chocolate, melted
- 1 quart vanilla bean ice cream, softened but not melted
Place potato chips on wax paper and drizzle with melted chocolate. Turn chips until well coated and allow to dry. Be sure they are separated and not stuck together. Fold chips into ice cream and return to freezer. (This works easiest if the ice cream is packed into a tub instead of a carton, so you can put it back into the tub to refreeze it.)
Diane Nemitz, Ludington, MI
Chicken Haystack Casserole
- 8 oz Better Made Potatoe Sticks
- 2 can cream of mushroom soup
- 14 oz cooked chicken chopped, may use canned chicken or canned tuna
- 1 can evaporated milk
- 6 oz can mushrooms
- 1/4 c. chopped piminto
- 1c. shredded cheese, colby, co-jack, or cheddar
Reserve 2 c, Better Made Potato sticks for topper. Combine remaining ingredients. Pour into 3 qt casserole pan. Arrange reserved Potato Sticks on top. Bake ate 375 for 20-25 minutes. Serves 8- 10.
Tina Burtzloff, Lorraine, KS
Potato Chip Cookies
- (1 cup) unsalted butter, softened at room temperature; more for shaping
- 1/2 cup granulated sugar; more for shaping
- 1 tsp. pure vanilla extract
- 8 oz. all-purpose flour
- 2 oz. (1/2 cup) finely chopped pecans
- 1/2 cup finely crushed BETTER MADE potato chips
Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.
With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended.
Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about 1/4 inch thick. Repeat dipping and pressing with the remaining balls.
Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
Kelly Abramson, Texas
Chocolate Peanut Butter Potato Chip Balls
- 1/3 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons butter, softened
- 1 cup Better Made Snakes Original Potato Chips, crushed
- 1 cup semisweet chocolate chips (or dark chocolate if you prefer)
In a medium bowl, combine peanut butter, sugar and butter until smooth. Stir in the potato chips.
Lay out a piece of wax paper on a baking sheet. Form mixture into about tablespoon size balls and place on wax paper place baking sheet in freezer for at least 30-45 minutes to allow to harden.
Using a double boiler or microwave, carefully melt chocolate until smooth, stirring occasionally to keep from burning. One by one, dip balls in melted chocolate and place back on wax paper. Chill until chocolate is set; store in the refrigerator.
Jessie, CA
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