#3723 - Chocolate Chip Potato Chip Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 egg
1/2 to 1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate chips
1 cup ridged potato chips (coarsely crushed; measure AFTER crushing; do NOT use unsalted chips)

In a mixer add butter, white sugar and brown sugar--beat. Add egg, vanilla, baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and coarsely crushed chips--stir with a wooden spoon to mix. Because baking time must be the same for each cookie, you'll need to use a cookie scoop. Drop even scoops of dough on to greased cookie sheets, then when almost out of batter scoop just ONE scoop of batter on to one of the cookie sheets (for a test cookie). Place the cookie sheets in the refrigerator for 1 hour. Remove just the test cookie sheet from the refrigerator and bake the test cookie at 350 degrees for 9 minutes. Cool for 5 minutes, then remove from cookie sheet and place cookie on a paper towel. If cookie comes out nice and chewy after cooling, you have the correct baking time and can continue with remaining cookies. If test cookie is too hard, decrease baking time 1-2 minutes. If cookie tastes "doughy", increase baking time 1-2 minutes.

#3685 - Chocolate Chips

(by Shirley McNevich)

1 1/2 lbs. white chocolate
1 1/2 lbs. milk chocolate
1 bag ridged plain potato chips (no flavorings)

Break the white chocolate into small pieces and place them in a microwave safe bowl--microwave on high in 30 second increments until melted and smooth. Cover cookie sheets with wax paper. Open the chips and dip the bottom half of one chip into the melted white chocolate, let extra chocolate drip off, then place it on the wax paper. Repeat with more chips until white chocolate is gone. Cool completely. Break the milk chocolate into small pieces and place them in a microwave safe bowl--microwave on high in 30 second increments until melted and smooth. Dip the undipped portion of each chip into the milk chocolate, let extra chocolate drip off, then place them back on the wax paper. Cool completely.

#2976 - Cheesy Potato Casserole

(by Shirley McNevich)

1 1/4 sticks butter
8oz. Velveeta cheese (cubed)
1 small onion (finely chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
8oz. Breakstone's sour cream
1 - 30oz. bag Ore Ida frozen shredded hash brown potatoes
a heaping handful of salted potato chips (crushed)
black pepper

In a saucepan over low heat add 1 stick butter and the Velveeta cheese cubes--cook/stir until melted and smooth. Remove from heat and pour cheese mixture into a large bowl--add chopped onions and the cream of chicken soup--stir until mixed. Add sour cream--stir until mixed. Add the hash brown potatoes--stir until all hash browns are coated. Melt the 1/4 stick of butter and add the crushed potato chips to the melted butter--stir to coat. Scoop the hash brown mixture into a greased 9 x 13 glass baking dish. Sprinkle some black pepper over the top if you wish. Spread the potato chip mixture over the whole top. Bake at 350 degrees for 40-45 minutes.

#2956 - Nutty Potato Chip Cookies

(by Shirley McNevich)

1lb. softened Parkay margarine
2 tsp. vanilla
1 cup white sugar
2 eggs
1/2 cup milk
3 cups flour
1 cup chopped nuts
1 cup finely crushed potato chips (DO NOT use unsalted chips)
Domino's powdered sugar (for dusting)

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add milk--beat. Add chopped nuts and crushed potato chips--beat. Slowly add flour--beat (if too stiff for mixer, remove bowl from mixer and stir with a wooden spoon). Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. When cookies are completely cool, dust them with powdered sugar.

#1991 - Potato Chip Scalloped Potatoes

(by Shirley McNevich)

6-8 red potatoes (washed, peeled and sliced very thin)
1/2 to 1 cup chopped green onions
1/4 tsp. pepper
1 cup (or more) shredded sharp cheddar cheese
1/4 cup butter
1 1/2 cups Breakstone's sour cream
1 - 10.75oz can Campbell's cream of chicken soup
a few handfuls of potato chips

In a large bowl add green onions, shredded cheese, sour cream, pepper and cream of chicken soup--stir until mixed. Add sliced potatoes--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Crush the potato chips with your hands and sprinkle them all over the top of the potato mixture. Slice the 1/4 cup butter into pats and dot the top of the potato chips with the butter pats. Cover with foil and bake at 350 degrees for 1 hour or until potatoes are fork tender.

#1376 - Scallop Casserole

(by Shirley McNevich)

1lb. fresh or frozen scallops (thawed and rinsed)
1 TBSP chopped onion
3 TBSP butter
3 TBSP flour
1/2 tsp. pepper
1/2 cup milk
1 - 3oz. can chopped mushrooms (drained)
2 TBSP grated Parmesan cheese
2 TBSP chopped pimentos
1 TBSP chopped parsley
2oz. (or more) shredded sharp cheddar cheese
1 1/2 cups crushed potato chips (regular, NOT salt free)

Placed thawed scallops in a single layer in a saucepan--add just enough water to cover them, then turn heat to medium and bring to a boil. Once boiling, turn heat to simmer and simmer for 2 minutes. Drain the scallops but save 1 cup of the scallop liquid. Slice the scallops into 1/4" thick pieces--set aside. In a skillet over medium heat add butter and chopped onions--cook and stir until onions are tender. Add the flour and pepper to the onions--stir. Add the 1 cup reserved scallop water and the milk--cook and stir until it thickens. Remove skillet from heat--add mushrooms, Parmesan cheese, chopped pimentos, chopped parsley, and the scallop pieces--stir carefully. Pour the scallop mixture into a greased casserole dish. Sprinkle the shredded cheese on top of the scallop mixture. Sprinkle the crushed potato chips on top of the cheese. Bake at 350 degrees for 20-25 minutes.

#310 - Potato Chip Cookies

(by Shirley McNevich)

2 sticks softened butter
1/2 cup white sugar
1 3/4 cups flour
3/4 cup coarsely crushed potato chips (chips must be SALTED, not unsalted)
1 tsp. vanilla
1 cup Domino's powdered sugar

Preheat the oven to 350 degrees. In a mixer, beat the butter and white sugar on medium speed until light and fluffy. Reduce the speed to low and add the flour, crushed potato chips and vanilla - mix well. Drop by rounded tablespoonsful 2" apart onto baking sheets. Bake for 8 to 10 minutes or until the edges are barely browned. Cool on the baking sheets for 5 minutes before removing to cool. After they are cool, sprinkle powdered sugar in a bowl and coat the cooled cookies evenly to the desired level of sweetness.