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Potato Chip Chicken
Peter's Grilled Cajun Shrimp with Crunchy Tortilla Crust
Patriotic Potato Chip & Pretzel Pie
Patriotic Chip Peanut Champs
Uncle Sam Pretzel Candies
Mexican Scoop
Fourth of July Red, White and Blue Pie
Connecticut Yankee Doodle Noodle Salad
Red White and Blue Firecracker Chili
Stars and Stripes Munch Mix
Strawberry Freedom Delight
Southern Style Sloppy Joe
Spicy Santa Fe Trail Mix
Crunchies on a Stick
Chocolate Dipped Chips
Creamy Dreamy Millennium Torte
Potato
Chip Chicken
(12 servings)
1
20-ounce bag regular salted potato chips, crushed
1 16-ounce container
of sour cream
2 1/2 pounds
chicken tenderloins
1 can cooking
spray (butter flavored)
1 tablespoon
garlic powder/granulated garlic
1/2 cup butter
(1 stick)
Salsa (optional)
Preheat oven
to 450°F. Place sour cream in a medium bowl. Dip chicken
tenderloins in sour cream, then coat with potato chips. Place
coated chicken on greased cookie sheet. Bake chicken 5 minutes,
then reduce heat to 375°F. and bake 10-12 minutes. While
chicken is baking, melt butter; add garlic powder. Return oven
to 450°F. and brush garlic butter over each piece of chicken
and bake for an additional 5 minutes or until chicken is golden
brown. Serve with salsa if desired.
Peter's
Grilled Cajun Shrimp with Crunchy Tortilla Crust
(Makes 4 servings)
1/2
cup olive oil
2 tablespoons
Cajun seasoning mix
2 tablespoons
fresh parsley
1 tablespoon
fresh lemon juice
1 1/2 tablespoon
honey
1 tablespoon
soy sauce
1/2 teaspoon
cayenne pepper
1 pound large
shrimp, peeled and deveined, tails left in tact
2 cups tortilla
chips, coarsely ground
Combine first
seven ingredients in bowl and stir to blend. Add shrimp and
gently mix to coat. Allow shrimp to marinate for one hour in
refrigerator. Soak wooden skewers for 30 minutes in water.
Preheat grill. Thread shrimp using 2 skewers. (This will prevent
shrimp from turning over while on the grill). Thread all shrimp
on skewers. Grill until shrimp are pink and opaque, about five
minutes. While shrimp is grilling, bring remaining marinade
to boil. Remove shrimp from skewers if desired, dip in marinade,
and then roll shrimp in tortilla chips to coat. Transfer to
plate and serve immediately.
Patriotic Potato Chip & Pretzel Pie
(12 servings)
For
Pie Crust:
2
cups flour
2 cups potato
chips, crushed
2 tablespoons
granulated or brown sugar
1/2 cup shortening
4-6 tablespoons
cold water
In a medium
bowl, mix flour, potato chips and sugar. Mix in 1 tablespoon
of shortening at a time with a fork until thoroughly mixed.
Stir in water until well-mixed. In a 12x8 inch baking dish,
press mixture evenly to coat bottom and sides of dish. (Don't
let the mix gather in the corners. More bare spots on the bottom
are better than on the side.) Bake at 425°F. for 20 minutes.
Check the last few minutes so pie doesn't burn. Remove pie
from oven and let cool.
For
Pie Filling:
1
gallon vanilla ice cream
1 quart fresh
strawberries, sliced
1 pint fresh
blueberries
2 tablespoons
corn syrup
1 package
pretzel sticks
Let ice cream
soften in a large bowl out of the package. Blend together with
fork until it is smooth but not liquidy. Spread the softened
ice cream on top of the cooled pie crust. Refreeze the ice
cream and pie crust for at least 30 minutes. While ice cream
is refreezing, cut up the strawberries into 5-6 slices each
and mix with corn syrup in a pourable container. Remove ice
cream from freezer and decorate in the shape of a flag. Use
pretzel sticks to outline the strips on the flag. Blueberries
are stars and the strawberry mix can be poured into every other
stripe. Place red on top and bottom and 13 stripes if you can.
Keep in freezer for at least one hour before serving. Just
cut and serve from the same dish.
Patriotic Chip Peanut Champs
(Makes 6 dozen
cookies)
2
sticks butter or margarine
1/4 cup cola
2 eggs
1 1/2 cups sugar
1/2 cup brown
sugar
2 teaspoons
vanilla
1 teaspoon baking
soda
3 cups flour
2 cups salted
peanuts
11/2 cups crushed
potato chips
Preheat oven
to 350°F. Combine first seven ingredients and cream well.
Add flour gradually and beat well. Fold in potato chips and
peanuts. Spoon a teaspoon size of batter onto cookie sheet.
Bake 10-15 minutes or until lightly browned. Remove to wire
rack to cool.
Uncle Sam Pretzel Candies
(Makes 2 dozen
cookies)
10
- ounces white chocolate baking squares or almond bark
coating
24 - thin pretzel
sticks
24 - dry roasted
peanuts
12 - large marshmallows,
each cut in half vertically
24 - mini marshmallows
1 - 10-ounce
package candy-coated chocolate candies
Cover 2 cookie
sheets with waxed paper, set aside. Heat white chocolate or
almond bark coating in a microwave safe bowl for 2 minutes
on high or until melted. Stir until smooth. Select 24 red candies
and 48 blue candies. Set aside remaining candies for another
use. To assemble the "Uncle Sam" faces, place a teaspoon of
the melted white chocolate in an oval shape on the waxed paper.
Press a marshmallow half on the top of the melted chocolate
oval for a hat. Press a pretzel stick (horizontally) directly
below it to make a hat brim. Then place 2 blue chocolate candies
for eyes, a peanut for the nose and a red chocolate candy for
the mouth. Press a mini marshmallow below the mouth for a goatee.
Repeat with remaining ingredients to make 24 Uncle Sams. Allow
to harden for a few minutes, then remove candies from waxed
paper.
Mexican 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 jimaca,
peeled and diced
1 15.5-ounce
package 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 jicama. Slowly add the dressing.
Add salt to taste. Garnish out the edge of serving dish with
tortilla chips to scoop the dip.
Fourth of July Red, White and Blue Pie
(6-8 servings)
1
cup crushed pretzels
1/2 cup butter (1 stick), melted
1/4 cup sugar
2 3.4-ounce packages white chocolate instant pudding
1 3/4 cups milk
2 cups sweetened whipped cream
2 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
In a medium
bowl, combine pretzels, butter and sugar. Mix until thoroughly
blended. Press mixture into the bottom of a 9-inch pie plate
and up the sides. In a separate bowl, mix together pudding
and milk. Fold in whipped cream. Put aside 1 cup of filling
for piping a garnish around the rim of the pie plate. Spread
1 cup of filling on top of pretzel crust. Layer sliced strawberries
on top of filling. Cover with another layer of filling topped
with strawberries and blueberries. Pipe leftover filling through
a star tip using a pastry bag. Chill until ready to serve.
Connecticut Yankee Doodle Noodle Salad
(6 servings)
12
ounces ziti rigati macaroni, cooked (about 4 1/4 cups)
2 1-ounce packages turkey jerky, cut into small bite size pieces
1 large red onion, thinly sliced
1 large bunch red radishes, trimmed and sliced
1 cup fresh corn kernels, blanched (or 1 cup canned kernel corn,
drained)
2/3 cup Ranch style dressing
1/2 7-ounce package puffed cheese snacks (about 1 1/2 cups)
1/2 6-ounce package sour cream and onion-flavored potato chips (or
BBQ) flavor,slightly crushed
12 cherry tomatoes, halved or quartered (depending on size)
Toss together
cooked macaroni, turkey jerky, onion, radishes and corn. Mix
with 1/2 cup of the ranch dressing. Fold in puffed cheese snacks.
Scoop into an attractive salad bowl or into individual salad
bowls. Drizzle with remaining ranch dressing. Top with potato
chips. Garnish with a ring of cherry tomatoes. Reserve remaining
puffed cheese snacks and potato chips.
Red White and Blue Firecracker Chili
(12 servings)
6
dried Ancho chilies
6 dried red New Mexican chilies
1 teaspoon cayenne pepper
2 pounds coarsely ground beef
1 pound coarsely ground pork
1 large onion, chopped
1 tablespoon chopped garlic
1 cup tomato sauce
5 medium ripe tomatoes, peeled and chopped
3 cups beef broth
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon sugar
2 cups cannelloni beans, drained and rinsed
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 bag blue corn tortilla chips
1 red bell pepper, chopped
Cover the chilies
with hot water and let them stand 30 minutes to soften. Remove
seeds and stems. In a blender, add chilies and water and puree
until smooth. Sauté the beef and port until browned.
Add the onions and garlic and continue to cook for 15 minutes.
Stir in the tomato sauce, tomatoes, beef broth, cumin, oregano
and sugar and simmer for 1 1/2 hours. Add the cannelloni beans.
Mix in pureed chili paste and continue to simmer for 30 minutes.
Add cayenne pepper to increase heat as desired. Garnish with
Monterey Jack cheese, sour cream, tortilla chips and red pepper.
Stars and Stripes Munch Mix
(8-10 servings)
1
14-ounce bag potato chips
1 7-ounce bag stick pretzels
1 3.25-ounce can macadamia nuts
3 tablespoons butter
1 tablespoon peanut butter
2 teaspoons ground cinnamon
1 teaspoon sesame oil
Preheat oven at
350°F. In a large pan, mix potato chips, pretzels and macadamia
nuts together. Over low heat, melt butter, sesame oil, peanut
butter and cinnamon. Stir well. When completely mixed and melted,
drizzle over potato chip mixture. Bake for 10 minutes.
Strawberry Freedom Delight
(16-24 servings)
3/4
cup butter or margarine melted
1/4 cup sugar
1 cup crushed pretzels
1 cup crushed tortilla chips
2 cups crushed potato chips
1 6-ounce package strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
1 8-ounce package cream cheese
1 cup granulated sugar
2 8-ounce containers frozen non-dairy whipped topping, thawed
Preheat oven
to 350°F. Combine butter or margarine, sugar, crushed pretzels,
tortilla chips and potato chips. Press into a 13x9-inch glass
dessert dish. Bake 8 minutes. Let cool. Dissolve gelatin in
boiling water. Add frozen berries. Cool until gelatin begins
to set. Beat cream cheese and sugar. Fold in whipped topping.
Spread over cooled crust. Pour strawberry gelatin mixture over
cheese. Spread with whipped topping.
Southern Style Sloppy Joe
(6 servings)
2
pounds ground pork
1 cup chopped onion
1 cup ketchup
6 tablespoons BBQ sauce (hickory/brown sugar flavor)
3 tablespoons apple cider vinegar
2 tablespoons Dijonaise brand mustard
4 teaspoons Worcestershire sauce
5 drops of Tabasco sauce
1/2 teaspoon black pepper
3 hamburger buns, split
1 14-ounce package barbecue-flavored potato chips
Coat a 12-inch
skillet with non-stick cooking spray. Over medium heat, cook
pork and onion about 5 minutes, or until pork is no longer
pink. Stir in next seven ingredients. Reduce heat, cover skillet
and simmer for 10 minutes, stirring occasionally. Spoon over
buns. Serve with barbecue-flavored potato chips.
Spicy Santa Fe Trail Mix
(Makes 6 cups)
3
tablespoons vegetable oil
1/2 teaspoon crushed red pepper
1/2 teaspoon chili powder
1/2 teaspoon sugar
4 cups popped popcorn
2 cups Cheddar cheese snack crackers
1/4 cup dry roasted peanuts
1/4 cup pumpkin seeds or sunflower seeds
1/4 cup dried mango or apricot slivers
1/4 cup raisins
Combine the
first four ingredients in a small bowl until well blended.
In a gallon storage bag, combine the remaining ingredients.
Add the spice mixture and close the bag. Gently toss the trail
mix until well coated.
Crunchies
on a Stick
(Makes 2 dozen cookies)
10
ounces salted mixed nuts
3 ounces potato sticks
2 cups butterscotch chips
1 cup milk chocolate chips
1 tablespoon peanut butter
1 bag colored craft sticks
Confectioner's sugar
In a large
bowl, mix nuts and potato sticks. Set aside. In a microwave-safe
bowl, melt butterscotch morsels, milk chocolate morsels and
peanut butter on High, for 30-second intervals. Stir between
settings, until melted. Pour over nuts and potato sticks. Mix
well. Let cool for 30 minutes, stirring every 5-10 minutes.
Line baking sheets with waxed paper or plastic wrap. Drop a
dollop of mixture onto sheet. Position craft stick and add
more mixture onto the sheet. Repeat until all mixture is used.
When hardened, sprinkle with confectioner's sugar.
Chocolate
Dipped Chips
(8 servings)
1
14-ounce package potato chips
3 packages chocolate-flavored almond
bark
Melt chocolate
bark in microwave, then dip tip of chip into warm chocolate.
Ridged potato chips work well. Handle carefully so chips don't
break. Let set until chocolate hardens.
Creamy
Dreamy Millennium Torte
(10-12 servings)
1
14-ounce package 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
pretzels. |
