Submitted Recipes

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BBQ Chicken Corn Chowder

• 1 Vidalia Onion (sweet onion), chopped
• 1 Head Of Broccoli, chopped into florets
• 6 Cloves Of Garlic
• 2 TBSPN Butter
• 1 Quart Of Water
• 1 Quart Of Chicken Stock (or broth)
• 3 Cups Of Milk
• 2 BBQ Chicken Breasts, chopped into bite sized pieces
• 2, 11 oz Cans Of Del Monte Summer Sweet Corn
• 3/4 Bag Of Rainbow Old Fashioned Dark Potato Chips
• 1 Block Of Farm Country Cheese Onion and Garlic Cheese, shredded
• 2 TBSPN Granulated Garlic
• 1/2 Cup Dry Sherry
• 1 TSPN Celery Salt
• 2 TBSPN Old Bay Seasoning
• 2 TBSPN Jug BBQ Sauce (or favorite sauce of your choice)
• 3 Chicken Bouillon Cubes Sea Salt and McCormick Hot Shot (red and black pepper mix) to taste
• Smidge Of Nutmeg
• Sweet BBQ Chips For Garnish
• Shredded Mexican Blend Cheese (or sharp cheddar would work too) For Garnish

In a large stock pot, melt the butter and saute the onion, broccoli, and garlic over medium heat until onions become translucent (about 5-7 minutes) When onions are translucent, add in the water, chicken stock, milk, Rainbow Old Fashioned Dark Potato Chips, and chicken bouillon. Cover and turn down heat to low. Continue to cook for at least 3 hours.

When broccoli is soft, blend soup with immersion blender until broccoli and potato chips and completely incorporated and pureed. This is not meant to be a super thick chowder. However, if you like your chowders on the thicker side, feel free to add in a few TBSPN flour when sauteing the veggies in step 1.

Add in all remaining ingredients except the BBQ potato chips and the shredded mexican blend cheese. Continue to cook covered for another hour or two, or until ready to serve. Stir periodically throughout the cooking process.

Serve with the Sweet BBQ Potato Chips and a small handful of the shredded mexican blend cheese on top. Feel free to also throw in a few chopped scallions or chives when serving.

Julie Baker, Kingsley, MI

Hot & Crispy Oven Fried Chicken

• 1 (2-3 pound) whole chicken, cut into pieces
• 1 cup coarsely crushed Better Made® Red Hot BBQ Chips
• 1 cup all purpose flour
• 1 teaspoon ground black pepper
• Non-stick cooking spray

Preheat oven to 350 degrees. Using a gallon sized re-sealable plastic bag, mix together crushed chips, flour and pepper. Rinse chicken with cold water. Place chicken pieces in bag with chips/flour mixture and shake until well coated. Place chicken pieces in a 9x13 inch baking dish that has been sprayed liberally w/ non-stick cooking spray and bake for 45-50 minutes or until juices run clear. Has amazing kick & flavor!

Paula T. Patrick, Kathleen GA

Better Made Chips Burger

• 4 Hamburger Patties of your choice – grilled to perfection
• 4 buns of your choice – toasted
• 2 cups of BBQ Better Made Potato Chips – roughly crushed
• Mayo
• Yellow Mustard
• Ketchup
• 1 large tomato

Place grilled hamburger patties on toasted buns. Place 1 tbsp of ketchup, 1 tbsp of mustard and 1/2 cup of roughly crushed BBQ Better Made Potato Chips on top of each hamburger patty. Then place 1 slice of large tomato on top of the BBQ chips. Spread 1 tbsp of mayo on top of the other hamburger bun. Place the mayo buns on top of the tomato and enjoy the most flavorful mouthwatering burger. (Servings – 4 ).

Queenie Ancheta, San Franciso, CA

Cinnamony Sweet Kugel

Kugel:

• 1 15-ounce container ricotta cheese
• 1 cup sour cream
• 1 teaspoon almond extract grated zest from
• 1 large lemon
• 1 teaspoon kosher salt
• 3/4 cup sugar
• 2 large eggs
• 1 12-ounce package whole wheat noodles, cooked according to package directions

Topping:

• 1/3 cup butter, melted
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup crushed Better Made Traditional Yellow Tortillas

Preheat oven to 350 F. Combine ricotta, sour cream, almond extract, lemon zest, salt, sugar and eggs in a large bowl. Stir in noodles, then place into a greased 9"x13" baking dish. Combine topping ingredients and sprinkle over kugel. Bake for 40-45 minutes until topping is golden, some of the noodles are a bit crisp, and a knife inserted into the center comes out clean. Let set for 15 minutes before serving. It's best served warm, and reheats beautifully.

Mary Bilyeu, Ann Arbor, Michigan

Apple Honey Rumaki

• 1/2 lb Thin Sliced Bacon cooked partially
• 3 Apples, cut into 6, slice each segment in 1/2
• 2/3 cup Parmesan cheese
• 1 whole egg
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 2 tablespoons mustard
• 1 cup crumbled Better Made Cheese Puffs
• 1/2 teaspoon pepper

Roll bacon around apple and secure with toothpick. Mix cheese puff crumbles, pepper and parmesan together. Roll bacon and apple in crumb mix. Mix honey, maple syrup, dijon and egg together, then roll in maple syrup mix. Bake in 300 F until bacon is cooked.

Kristine Santiago, Hawthorne, California

Tuna Noodle Casserole

Prepare one box of macaroni and cheese.
Pour in a casserole dish.
Top with 2 cans of drained tuna, 1 can of drained peas
Pour 1 can of Cream of Celery Soup mixed with about 2/3 can of milk
Top with crushed Better Made potato chips then sprinkle with cheddar cheese
Cover with aluminum foil pierced with a few fork holes and bake at 400 degrees for 30 minutes, removing the foil the last 5 minutes.

Substitutes:
Use a different meat, vegetable, cream soup or different crunchy Better Made topping to vary recipe.

Deborah Harp, Louisville, Kentucky

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