Submitted Recipes
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Potato Chip Cookies
- 2 cups light brown sugar, packed
- 1 cup shortening
- 2 eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup crushed Better Made potato chips
- 1 cup chopped walnuts
Cream together sugar, shortening and eggs. Stir in flour, baking
soda and vanilla. Mix well. Add potato chips and nuts. Mix well. Drop
by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for
10-12 minutes. Makes 9 dozen
Marcy Day, Frankfort, Michigan
Chocolate Covered Potato Chips
- 1 electric frying pan
- 1 ceramic bowl
- 1 set of tongs
- 1 large sheet of waxed paper
- 1 lb. of baking chocolate pellets
- 1 lb. of Better Made Wavy potato chips
Fill frying pan with water approximately 2/3 full. Set temperature for frying pan to 175 degrees. Place ceramic bowl in water filled frying pan.
Add chocolate pellets to ceramic bowl in small amounts not to exceed water level. After chocolate has melted, lower heat to 125 degrees
Using tongs, place ONE Better Made Wavy potato chip in melted chocolate and quickly flip chip over on other side for complete coverage.
Once chip is completely covered in chocolate, remove chip from bowl with tongs to drain off excess chocolate.
To get the proper ratio of chocolate on the chip it is necessary to shake off chocolate for approximately 2 1/2 to 3 minutes per chip depending on individual taste preference (The more chocolate that is drained off, the more you will taste the saltiness of the chip)
The chip should then be placed on waxed paper to complete the drying process.
Once dry, you have a tasty treat that gives the sweetness of chocolate, and the saltiness of the potato chip (It's a fantastic combination!)
This process has been perfected by over thirty years of experience; and is in great demand every Christmas!
David Pieper, Michigan
Potato Chip Cookies
Cream
- 1 Cup shortening
- 1 Cup brown sugar
- 1 sugar
Add
- 2 eggs
- 2 cups of flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 2 cups crushed Better Made Potato Chips
Drop by teaspoonfuls on ungreased cookie sheet. Bake @ 350 for 12 Minutes.
Melody Clark, Michigan
Connie's Chicken Casserole
- 3 c. cooked chicken, diced
- 1 tsp. salt
- 2 c. cooked rice
- 1 c. Hellman's mayonnaise
- 1/2 c. slivered almonds
- 2 tsp. lemon juice
- 2 cans cream of mushroom soup (undiluted)
- 1-1/2 c. celery, diced
- 1 small onion, diced
- 4 hard-boiled eggs, diced
- Better Made potato chips, crushed
Combine all ingredients except potato chips. Place in a buttered 9 x 13 dish. Refrigerate overnight. Remove from refrigerator at least an hour before baking. Sprinkle with chips. Bake in a preheated oven at 375 degrees for 40 minutes. Serves 8
Can substitute turkey for chicken if you choose. Delicious! Wonderful, since all the work is done the day before.
Connie Conder, Michigan
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