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 liquidity. 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 pour able 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.
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.
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.
Crunchy Tuna Sandwiches
You will never eat a mushy, soggy sandwich again.
1 6-1/2 oz can tuna
1 tablespoon mayonnaise
1 small tomato, diced
1 teaspoon vinegar
2 - 4 slices of bread (depending on how thick you like your sandwiches. Use whole wheat bread for added fiber and nutrients.)
1 handful potato chips
Mix together tuna, mayonnaise, tomato and vinegar. Spread on bread to make a sandwich. Pack sandwich and chips separately; add chips to your sandwich immediately before eating to preserve the crunch.
Championship Chip Cookies
(Makes 5 dozen)
5 cups crushed potato chips (measure after crushing)
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs, slightly beaten
1 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1 cup chopped peanuts
Pre-heat oven to 350° F. Combine the first six ingredients and mix well. Sift together the flour and baking powder, add to potato chip mixture and mix well. Stir in peanuts. Drop mixture by teaspoons onto a greased cookie sheet, allowing space for cookies to spread. Bake 10-15 minutes (or until lightly browned).
Chip Off The Old (chocolate) Block Chips
On Father's Day, Dad will love this salty-sweet combination.
1 1 lb. bag chocolate chips (dark or semi-sweet)
1 1 lb. bag heavy rippled potato chips (salted or unsalted)
Using a double boiler, melt chocolate chips. With tongs, gently dunk chips into chocolate, and lay on wax paper. Let harden. Serve or store in airtight container.
Snack Attack Chip Fudge
2 1-lb. packages semi-sweet chocolate chips
1 15 oz. can sweetened condensed milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup potato chips, finely crushed
Melt chocolate in the top of a double boiler. Add the sweetened condensed milk and stir until well-blended. Remove from heat. Add vanilla, salt and potato chips. Pour into greased pan. Chill for several hours. When firm, cut into squares.
Chipper Chip Cookies
Makes approximately 2 dozen cookies.
½ cup (1 stick) butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
½ teaspoon vanilla
½ cup flour
½ teaspoon baking soda
1 cup oatmeal
1 cup crumbled potato chips (about 3 large handfuls broken into 1/4" to 3/4" pieces
¾ cup chocolate chips
Cream together butter and sugar until smooth. Add egg and vanilla and mix until thoroughly blended. Mix in flour and baking soda, making sure no lumps remain. With a large spoon (NOT an electric mixer), stir in oatmeal, crumbled potato chips and chocolate chips.
Drop dough by rounded teaspoonful onto ungreased baking sheet (leaving approximately 2 inches between cookies). Bake at 350° degrees for 8-12 minutes. Cool on cookie sheet for 2 minutes, then remove to cooling rack.
Crunchy Mexican Ice-cream Balls
2 cups crushed potato chips
1 cup flaked coconut
1 teaspoon cinnamon
2 pints ice cream (chocolate, toasted pecan, or coffee flavor)
1/2 cup honey
Whip cream
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All recipes courtsey of the National Snack Food Association
