Submitted Recipes

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Glenn's Au Gratin Potatoes

• 4 Russet Potatoes, Cut the Potatoes into rounds 1/8" Thick. I use a mandolin.
• 1 Quart of Heavy Cream
• 4 Cups of Shredded Cheddar Cheese
• 1 Cup of Bacon Bits
• 1 Cup Better Made Potato Chips, crushed.

Spray a Casserole Dish with non-stick cooking spray. Pour in enough Cream to just cover the bottom. Put in one Layer of potatoes, 1 Cup of Cheese, then Sprinkle 1/4 C. Bacon Bits evenly. Repeat three times, adding more cream to dish between layers. Bake in a 350ºF Oven for 2 hours or until potatoes are fork tender. Add Crushed Potato Chips to top of casserole put back in oven until the chips darken to desired color.

Everyone loves this potato dish. You can adjust the ingredients to match whatever container you are using. This works well in individual Ramekins as well a disposable aluminum chafing dish pan. Enjoy...

Glenn, Washington

Crunchy Mexican Street Corn

• 8 ears fresh corn
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 ½ cups grated Parmesan cheese
• 2 teaspoons chili powder
• 1 cup finely crushed Better Made Red Hot BBQ (10.5 oz.) Chips

Preheat grill. Peel corn husks down to base of cob leaving husks attached. Remove 1 long husk to use as tie. Clean off silk . Tie husk around husk bunch to use as a handle. Soak corn 20 minutes in large pot filled with water. Combine in a small bowl the mayonnaise, sour cream, lime juice and zest. Set aside. Combine the cheese, chili powder and crushed Better Made Red Hot BBQ Chips .

Place this in a large dish or pie plate. Set aside. Grill drained corn 8-10 minutes until tender or beginning to char , turning every 2-3 minutes. Remove corn from grill and use a small basting brush baste with the mayo mix. Then roll into the chip-cheese mixture. Serves 8!

Donna Ryan

Cheese Potatoes

• 1 2# bag of frozen hash browns
• 1 cup grated onion
• 1 cup grated sheddar cheese
• 1 pint of sour cream
• 1 can cream of chicken soup
• 1 stick of melted margarine

Mix all ingredients together top with crunched Better Made Chips. Bake on 350 degrees 45 min-1 hour

Melody Pyzik, Beverly Hills, Florida

Chocolate Chip-Pretzel Bars

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 sticks unsalted butter
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 12 oz. semisweet chocolate chips
• 1 1/2 cups Better made pretzels (sticks, rounds or super thins), coarsely chopped
• 2 tbsp. chocolate sprinkles

1. Preheat the oven to 350°F. 
2. Line a 9×13 inch baking pan with aluminum foil with a little overhang.
3. Mix flour, baking soda, and salt. In a large bowl, beat the butter and sugars at medium speed until light, then beat in the eggs and vanilla. At low speed add the flour. By hand stir in the chips and pretzels.
4. Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Let cool completely.
5. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve

Nancy Greenia, Royal Oak MI 48067

Pretzel Stick Snack Recipe

• 1 handful of Better Made pretzel sticks
• 1 handful of m&m's
• Mix together in a bowl
• Then eat one pretzel and one candy together at a time

My name is Joey and I am 11 years old. I created my own snack this past winter when my mom started buying Better Made pretzel sticks. I combine them with m&m chocolate candies in a bowl. I eat one pretzel stick and one candy together.

Joey Schneider, Washington, MI

Potato Chip Chicken

• 1 lb boneless, skinless chicken
• 1 cup tabasco sauce
• 2 tsp corn starch
• 2 tsp honey
• 2 2.5oz bags of Original Better Made Potato Chips – roughly crushed in a zip lock bag

Combine tabasco sauce, corn starch and honey in a shallow bowl. Coat chicken in tabasco mixture and toss in bag with potato chip crumbs. Repeat with remaining chicken pieces. Bake at 350 degrees for 35 to 45 minutes depending on thickness of boneless chicken.

Serving suggestion: Serve chicken over tossed salad with ranch dressing.

Lorraine Clayton, Collegeville, PA

Crab/Shrimp Recipe with Cream Sauce

• 1 lb crabmeat
• 1 lb shrimp pieces
• 6 tbsp butter
• 1/2 cup chopped scallions
• 1/4 cup green pepper
• 1 clove minced garlic
• 1/2 lb. mushroom, stemmed, sliced
• 1 tbl parsley
• 1/4 powered garlic
• 1/2 cup Better Made Potato Chips (break the potato chips)1 cup grated swiss cheese

Melt butter in large skillet. Add scallions, green pepper, and garlic, and saute until limp but not brown. Add mushrooms and parsley, cook gently for 3 mins. Add crabmeat and shrimp. Add a lil cayenne pepper. Add entire mixture to previously prepared cream sauce and pour in individuals ramekins. Cover each dish with broken chips and grated swiss cheese. Bake 15 min at 350 degrees.

Cream sauce

• 6 tbls butter
• 6 tbls flour
• 2 cups milk
• pinch of salt
• pinch of pepper
• pinch of nutmeg

In a heavy saucepan melt the butter without browning it. Gradually add the flour, stirring with a wire whisk until the mixture is well blended. Slowly pour in the milk, stirring constantly over low heat until sauce thickens. Remove from heat and stir in salt, pepper, and nutmeg. Blend thoroughly.

Rosalinda Saenz, San Antonio, Texas

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