Potato Chip Cookies (Sam’s Dad’s recipe)
1 8oz bag of Ruffles potato chips
1 lb butter
3 cups sugar
2 tsp vanilla
3 cups unsifted flour
3/4 cup chopped onion
1 cup grated cheddar cheese
2-1/2 cups chili (your favorite — homemade, canned, whatever)
6 ounces potato chips
1 clove garlic, minced
4 tablespoons of butter
1/4 tsp. ground black pepper
Recipe courtesy of GMA. Copyright ©2003.
1 large package Doritos
1 onion, chopped
1 Tbsp. chili powder
salt and pepper to taste
1 can cream of chicken soup
1 chicken, boneless and broken into bite size pieces
1 can Rotel tomatoes
Shredded Cheddar cheese
Crush Doritos. Mix all ingredients and put into a baking dish. Top with Rotel tomatoes and shredded cheese. Bake 30 minutes at 350 degrees.
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips
Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.
1 pound ground beef
1 (15 ounce) can green beans, drained
1 (11 ounce) can whole kernel corn, drained
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (8 ounce) package shredded mozzarella cheese
1 cup crushed plain potato chips (optional)
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9×13 inch baking dish. Top with shredded cheese and crushed potato chips. Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.