Submitted Recipes

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Potato Chip Cookies

• 1 c. butter
• 1/2 c. sugar
• 2 c. flour
• 1 tsp. vanilla
• 1/2 c. ch. nuts
• 1/2 c. crushed potato chips
  

Mix ingredients and roll into small balls. Flatten with bottom of glass dipped in sugar. Bake 350 deg. for 10-15 mins.

Eleanor Burley, Michigan

Pretzel Crunch Cookies

• 1 c. butter
• 1 c. sugar
• ½ c. brown sugar
• ½ c. powdered sugar
• 2 eggs
• 1 ½ tsp. baking soda
• 1 tsp. salt
• 1½ tsp. vanilla
• ½ c. wheat germ (compliments the nuttiness of the pretzels)
• 2 ¾ c. unbleached flour
• 3 c. Better Made Pretzel Rings or Twists (measure, then chop)
• 2 c. crushed Butter Fingers (16 fun-size bars)
• 1 4 oz. semi-sweet chocolate bar, shaved
  

Cream butter in mixing bowl with mixer. Add sugars. Mix till light & fluffy.
Add eggs. Mix. Add soda, salt, vanilla. Mix. Add wheat germ. Mix. Add flour. Mix.
Add crushed Butter Fingers. Mix slightly. Add chopped pretzels. Mix slightly. Shave (with carrot peeler) or grate chocolate bar. Add and mix gently. Roll into balls (1 ¼ inches in diameter). Bake @ 375º degrees for 8 min. and 30 sec. Cool on pan for 2 minutes. Remove cookies and place on wire rack. Makes 60 yummy cookies.

Marilyn Schmid, Shelby Township, MI

Potato Chip Cookies

• 1 Cup (2 sticks butter) at room temp
• 1 Cup Confectioner sugar
• 1 Large egg yolk
• 1 Teaspoon vanilla extract
• 1 1/2 Cup all purpose flour
• 3/4 Cup crushed Better Made Potato Chips
• 1/2 Cup Finely chopped pecans
• Confectioner's sugar to garnish
  

Pre-heat oven to 350º. In large bowl combine butter and sugar and beat for 3 minutes. Add the egg yolk, vanilla extract and mix well. Gradually add the flour. By hand fold in the potato chips and the pecans. Drop by teaspoonful onto a greased pan (cookie sheet) and bake for 15 minutes. Transfer to a cooling rack and while still warm sift confectioner sugar over the top of the cookies. Cool completely and pack in air-tight container. Makes about 40 cookies.

Gloria Piatt, Michigan

Mexicana Scoop (10 servings)

• 1 bunch romaine lettuce
• 2 14-ounce cans black beans
• 1 bunch green onions
• 1/4 cup orange juice or lime juice
• 1 Jalapeño pepper, stem removed and seeded
• 2 tablespoons canola oil
• 1 medium tomato, peeled and diced
• 1 15.5-ounce package Better Made tortilla chips
• Salt to taste

Wash lettuce and pat dry; chop finely. Rinse and drain beans. Chop onions. In a blender, blend orange juice and jalapeño pepper well. Slowly add in oil with blender on high speed. Mix in lettuce, beans, onions and tomato. Slowly add the dressing. Add salt to taste. Garnish out the edge of serving dish with Better Made tortilla chips to scoop the dip.

Ressa Anderson, New Jersey

Creamy McDreamy Millennium Torte (10-12 servings)

• 1 14-ounce package Better Made pretzels, crushed
• 1/2 cup butter, melted
• 3/4 cup sugar
• 3 cans cherry pie filling
• 1/2 cup frozen non-dairy whipped topping, thawed

Crush 4 cups of pretzels, save one cup for topping. Mix butter, sugar and pretzels together and press into a jelly roll pan. Layer cherry pie filling on top with whipped topping and remaining crushed Better Made pretzels.

Tecla Sweat, Atlanta, Georgia

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