Submitted Recipes

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Winners

Better Made Chocolate Pizza Heart

Prep: 15 min. + chilling
Yield: 14 Servings

• 1-1/2 cups dark chocolate chips
  
• 1 cup peanut butter chips
  
• 3/4 cup miniature marshmallows
  
• 3/4 cup chopped salted peanuts
  
• 3/4 cup crushed Better Made potato chips
  
• 2 tablespoons flaked coconut
  
• 7 maraschino cherries, halved
  
• 1/4 cup candy coated chocolate buttons (such as M&M's)
  
• 2 tablespoons vanilla or white chocolate chips
  
• 1/2 teaspoon shortening

Using a pencil, draw a 10-in. heart on a waxed paper. Place paper, pencil mark down, on a baking sheet; set aside. In a large microwave-safe bowl, melt dark chocolate and peanut butter chips; stir until smooth. Stir in the marshmallows, peanuts and Better Made potato chips. Immediately spread on prepared pan into heart shape. Sprinkle with coconut; top with cherries and candy coated chocolate buttons (such as M&M's). In a microwave, melt vanilla or white chocolate chips and shortening; stir until smooth with being careful not to overheat the chocolate. Drizzle over top. Refrigerate heart until firm, about 1-1/2 hours. Remove waxed paper. Let stand for 10 minutes at room temperature before cutting. Yield: 1-3/4 pounds.

Donna Bardocz, Howell, Michigan

Better Made Pesto Popcorn

• (1) 3.5 oz Better Made Movie Theatre popcorn
• 1/4 cup grated Parmesan cheese
• 1 tsp crushed dried parsley flakes
• 1 tsp crushed dried basil
• 1/2 tsp garlic powder

Combine all ingredients and toss to mix. (Salt lightly if desired, but not necessary)

Peggy Layson, Ray, Michigan

Better Made Carmel Corn

• (2) 3.5 oz Better Made Kettle Corn
• 1/2 cup honey roasted peanuts
• 1/4 cup butter or margarine
• 1/3 cup packed brown sugar
• 2 tbsp light corn syrup
• 1/4 tsp vanilla

Mix popcorn and peanuts in a large microwavable bowl. In a medium microwavable bowl, combine remaining ingredients and microwave, stirring every minute until boiling, about 2 minutes. Pour over popcorn mixture, stirring until evenly coated. Microwave uncovered for 5-6 minutes, stirring every minute. Spread on wax paper for 15 minutes to cool. Break into pieces and store in an airtight container.

Peggy Layson, Ray, Michigan

Better Made Mexican Popcorn Mix

• (1) 10 oz bag of Better Made Cheese Popcorn
• (1) 13 oz bag Better Made bite size tortilla chips
• 2 cups bite size cheese crackers
• 3 tbsp melted butter or margarine
• 1/3 cup grated Parmesan cheese
• 1 pkg (1oz) taco seasoning mix

In a large (2 gallon) resealable plastic bag, mix popcorn, chips and crackers. Drizzle with butter, seal bag and shake to coat. Add Parmesan cheese and taco seasoning. Seal and shake again.

Peggy Layson, Ray, Michigan

Better Made Taco Lime Mix

• (1) 10 oz bag Better Made cheese popcorn
• 2 cups bite size pretzels
• 2 cups bite size cheese crackers
• 1 cup salted peanuts
• 3 tbsp vegetable oil
• 1/4 cup frozen (thawed) limeade concentrate
• 1 pkg (1oz) taco seasoning mix

In a large microwavable bowl, mix popcorn, pretzels, crackers and peanuts. In a small bowl, mix remaining ingredients and pour over popcorn mixture, stirring gently until evenly coated. Microwave on high for 5 minutes, stirring every 2 minutes. Spread on wax paper to cool for 15 minutes. Store in airtight container.

Peggy Layson, Ray, Michigan

Dilled Salmon Noodle Casserole

• 8 oz macaroni
• 14 oz can salmon
• 1 can cream of mushroom soup
• 1 can of milk
• 1 cup of cheddar cheese, grated
• 1 cup crushed Better Made Dill Potato Chips
• Dash of black pepper or cayenne

Boil noodles until done and drain. Drain salon and remove skin and bones. Add to noodles. Combine mushroom soup, milk and pepper and add to noodle mixture. Pour mixture into casserole and top with cheese, then crushed chips. Bake at 350 degrees for 20-30 minutes, or until bubbly.

Susan P. Lavery, Murphy, Texas

SWEET AND SALTY CHOCOLATE CHIP COOKIES

• 2 cups all-purpose baking mix (Bisquick or Jiffy)
• 1 cup packed brown sugar
• 1 stick (1/2 cup) butter, softened
• 1 egg
• 1 cup Better Made potato chips, crushed
• 1 cup chocolate chips

Preheat oven to 350 deg. Place parchment paper on baking sheets. With electric mixer, blend baking mix, brown sugar, butter and egg. When well mixed, stir in potato chips and chocolate chips. Drop by tablespoons onto parchment covered baking sheets, 9 cookies per sheet. Bake for about 12 minutes, just until browned on edges. Do not overbake. Cookies will be soft, but will firm up as they cool. Slide the parchment paper onto a rack and cover the baking sheet with a fresh sheet of paper to bake more cookies.

Yield: 27 cookies

Diane Nemitz, Ludington, MI

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Winners