Frito Lay Cook Book

Tastes
from
by Frito-Lay Fans
Home
SHARED RECIPES THAT REMIND US OF HOME
All trademarks are owned by Frito-Lay North America, Inc. 2011
They say the kitchen is the heart of the home. Its where families come together to cook, eat and create memories that will always remind them of where theyre from. Many times, the meals cooked in the kitchen become traditions passed down through generations. Theyre also as diverse as the people who create them and vary depending on where a family has planted their roots. As a chef and foodie with my own meal-time traditions, Im excited to share this compilation of recipes created exclusively by our Frito-Lay fans. Each of these recipes was inspired by family traditions and unique avors from regions across the U.S. Together they create a book of avorsTastes from Home by Frito-Lay Fans. I hope you enjoy.
Chef Stephen Kalil
Frito-Lay Executive Research Chef
Table of Contents
Appetizers Main Courses Side Dishes Desserts
4 38 110 138
All recipes included in this cookbook were submitted by Frito-Lay fans. While we celebrate our fans ideas, Frito-Lay is not responsible for the recipes included within.
Appetizers
APPETIZERS
Slow Cooked Midwest Corn Chowder

by Alison Groen | rosiediscovers.blogspot.com
INGREDiENTS: 1 14 1/2-oz can creamed corn 1 cup frozen whole kernel corn, thawed 1 cup evaporated skim milk 1/2 cup fat free half and half 2 cups cooked potatoes, diced 1/2 cup red onion, chopped 3 pieces turkey bacon, cooked and crumbled 1/4-1/3 cup mashed potato flakes Salt and pepper to taste Cooking spray iNSTRUCTiONS: Spray slow cooker with cooking spray. Combine corns, evaporated milk and half and half. Stir in potatoes and onion. Add bacon and mix well to combine. Cover and cook on high for 2 hours or on low for 4 hours. Potatoes should be fork tender when done. Add potato flakes to thicken chowder. Add salt and pepper to taste.
TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS
APPETIZERS
Maryland Crab Soup

by Brandi LaBarre | savvystudentshopper.com
INGREDiENTS: 2 large cans tomatoes 3 bags frozen mixed vegetables 2 onions, chopped 3 Tbsp seafood seasoning 1/2 lb beef, cooked and cubed Several slices raw bacon, chopped 1 lb blue crab meat 2 crab claws, steamed, shelled and cut into pieces Salt and pepper to taste Parsley and thyme to taste 2 bay leaves 1 gallon water (approximately) iNSTRUCTiONS: In a large pot, bring beef chunks, bacon and bay leaves to a boil to start broth. Add all vegetables, crab meat and seasonings. Cover and simmer for a few hoursno rushing! Serve with steamed crabs, shrimp and corn on the cob. The soup freezes well for leftovers!
TASTESFROM FROMHOME HOME BY BY FRITO-LAY FRITO-LAY FANS: FANS: APPETIZERS TASTES APPETIZERS
APPETIZERS
Mexican Salsa
by Rachel DeMille | secondtimearound09.blogspot.com
INGREDiENTS:
3 cans black beans, drained and washed 1 can Mexican-style tomatoes, drained and chopped 1 cup red onion, chopped 1 10-oz package whole kernel corn, thawed and drained 1 red bell pepper, chopped 1 green bell pepper, chopped 2 fresh yellow chilies, chopped 1/2 cup fresh cilantro, chopped 2 jalapeos, chopped 1/3 cup garlic red wine vinegar 1/3 cup olive oil 3 cloves garlic, chopped or pressed 3/4 tsp salt (optional) 1/2 tsp fresh ground pepper TOSTITOS tortilla chips or other chips (optional)
iNSTRUCTiONS:
In a large bowl, add black beans, tomatoes and red onion. In a small bowl, combine the vinegar, oil, garlic, salt and pepper. Add mixture to large bowl, stir and refrigerate for 30 minutes. Add peppers, cilantro, jalapeos, chilies and corn. Mix well and refrigerate for 8 hours. Add salt and pepper to taste. Serve with TOSTITOS tortilla chips or chips of your choice. Its perfect for a big crowd because it makes a lot!
APPETIZERS
Salmon Chowder
by Bonny Sallee | quicktattletails.com
INGREDiENTS: 5-6 medium potatoes, peeled and diced 1-2 celery stalks, diced 1/2-3/4 onions, diced (to taste) 1/2 cup butter 3/4 cup flour 1 1/2 tsp salt Pepper to taste 6 cups milk 3 5-oz cans boneless and skinless salmon iNSTRUCTiONS: Place the celery and onion in a large sauce pan or stock pot of boiling water, cover and cook until barely soft enough to pierce with a fork. Pour off half of the liquid. In a separate sauce pan, melt butter, add flour and seasoning. Slowly add milk and stir until smooth. Heat and stir until hot and fairly thick. Add to the celery and onion and bring to a boil. Add uncooked potatoes and salmon. Cook until the potatoes are tender and enjoy. Serves 68.
10
APPETIZERS
Dawns Ultimate Nachos

by Dawn Hedrick
| busybeesbasket.com
INGREDiENTS: 2 lbs ground beef 1 package taco seasoning mix 1 13-oz bag TOSTITOS Restaurant Style tortilla chips 1 8-oz package shredded cheese of choice 1 8-oz package shredded mild cheddar cheese 1 jar TOSTITOS All Natural Chunky Salsa 1 can refried beans 1/4 cup jalapeo peppers, finely chopped 1 1/2 cups lettuce, chopped 1 1/2 cups tomatoes, diced 1/2 cup sour cream iNSTRUCTiONS: Preheat oven to 350F. In a pan, brown ground beef, add taco seasoning and simmer for 10 minutes. Pour approximately half the bag of TOSTITOS tortilla chips into a 9 x 13-inch baking dish. Layer half the refried beans, half the taco meat, half the package of cheese of choice, half the chopped jalapeos and half the salsa on top of TOSTITOS tortilla chips. Repeat process and top with cheddar cheese. Bake in oven for 15-20 minutes or until cheese is bubbling. Once its done, let stand for 10 minutes and add the lettuce, tomato and sour cream on top.
APPETIZERS
11
Tomato and Corn Salsa

by Tammylyne Klain
| talesfromtammylyne.com
INGREDiENTS: 1 can whole kernel corn, drained 1 1/2 cups tomatoes, diced 3/4 cup onion, diced 1 red bell pepper, diced 2 Tbsp olive oil 2 Tbsp fresh lime juice 1 tsp salt 1 tsp of garlic, chopped Toasted baguettes to serve with salsa iNSTRUCTiONS: In a large bowl, mix tomatoes, onion, red bell pepper and garlic. Gently fold in olive oil, lime juice and salt. Let sit in fridge for an hour before serving. This recipe makes about 4 cups.
12
APPETIZERS
Corn and Pepper Chowder

by Julia Simpson | confessionsofafrugalmind.blogspot.com
INGREDiENTS: 1 tsp olive oil 1 cup onion, chopped 1 cup sweet red pepper, diced 2 1/2 Tbsp flour 1/2 tsp ground cumin 1/8 tsp ground red pepper 1 can chicken broth 1 1/4 cups potatoes, peeled and diced 2 cups frozen corn 1 can diced green chilies 1/2 cup evaporated milk 1/4 tsp freshly ground pepper iNSTRUCTiONS: Saut onion and pepper 5 minutes or until tender. Stir in flour, cumin and ground red pepper. Cook 1 minute, stirring constantly. Gradually stir in chicken broth. Add potatoes and bring to boil, stirring frequently. Cover, reduce heat and simmer until potatoes are tender and mixture is thickened. Add corn and remaining ingredients. Cook until heated through, stirring occasionally.
APPETIZERS
13
Daddys Queso Dip

by Kristina Baker | coocoo4coupons-couponmom.blogspot.com
INGREDiENTS: 1 16-oz block meltable cheese, cubed 1 10-oz can tomatoes iNSTRUCTiONS: In a sauce pan, add cheese and tomatoes and heat until melted.
14
APPETIZERS
Cajun Onion Petals

by Rachael Flippo-Howell | frugalistachick.info
INGREDiENTS: 2 large sweet onions, cut and quartered into petals 1 bottle vegetable or canola oil Frying pan or home fryer and tongs Egg Mix: 2 eggs 1 1/2 cups milk 1/4 tsp Cajun seasoning Flour Mix: 2 cups flour 2 tsp salt 4 tsp cayenne pepper 3 tsp paprika 1 tsp ground black pepper 1 tsp cumin 1 tsp garlic powder 1 tsp Cajun seasoning iNSTRUCTiONS: CONTINUED ON NEXT PAGE Sauce (Kicked Up): 1 cup mayonnaise 2 Tbsp hot and spicy ketchup 5 Tbsp prepared horseradish, extra hot 1/2 tsp paprika 1/2 tsp salt 1/4 tsp cayenne pepper Hot pepper sauce, to taste (2-4 dashes) Sauce (Milder Version): 1 cup mayonnaise 2 Tbsp ketchup 3-4 Tbsp prepared horseradish, extra hot 1/2 tsp paprika 1/2 tsp salt 1/8 tsp cayenne pepper
APPETIZERS
15
INSTRUCTIONS: CAJUN ONIoN PETALS - CoNTINUED FRoM pREVIoUS pAGE To prep the onions, cut approximately 1/2-inch off the top and bottom of the onion. Cut onion into quarters and then quarter again until you have 1/2-inch-wide petals. Mix sauce in a small bowl that is easily covered. Allow the mixture to set in the refrigerator for a few hours. The sauce has a much better flavor and consistency if you follow this method and allow it to set for a few hours. Mix the ingredients for the egg mixture in a medium-sized bowl and set aside. Mix the ingredients for the flour mixture in an 8 x 8-inch baking dish or another shallow pan deep enough to hold the flour. If you have access to a dredging pan set, you may use that. Prepare the fryer or frying pan and heat the oil to approximately 300F. If you do not have a thermometer available, you can test the fry oil by dropping flour into the oil. If the flour sizzles, then the oil is ready. Do not leave the oil on high for cooking. Heat it up and then turn it down to medium-high. As the oil heats, dip a handful of petals in flour and place them in the egg mixture. Take the onion petals out of the egg mixture and place them back into the flour mixture. It is important that you do the first flour dip to help the egg and last flour dip stick to the petals throughout the cooking process. Once the oil is ready, drop the battered onion petals in and fry for 35 minutes or until the onion is translucent & soft. Continue the process until all onions are cooked. Remove the petals from the fry oil and place on a plate covered with a paper towel to help drain any excess oil. Plate & serve with the sauce! Serves 46 adults and the recipe can be adjusted accordingly based upon the number of people you will be serving.
16
APPETIZERS
FRITOS Chili Pie

INGREDiENTS:
by Kat Balog | generationsofsavings.blogspot.com

Crust & Toppings: 1 package Mexican cornbread mix 1 large bag FRITOS corn chips (you can use FRITOS Chili Cheese flavored corn chips for extra flavor) 1 lb cheddar cheese, shredded Main ingredients: 2 1/2 lbs hamburger meat 1/4 onion, finely chopped or onion flakes 1 can fire-roasted tomatoes, diced 2 cans chili beans 1 package chili mix 1 tsp oil FRITOS SCOOPS! corn chips (optional) Chili powder, salt, pepper (optional)
iNSTRUcTiONS:
In large sauce pot, add oil, onion and hamburger meat and cook on medium heat until all meat is brown. Drain excess oil off hamburger meat and return to sauce pan. Add chili mix, tomatoes and chili beans. Optional: Add chili pepper, salt and pepper to taste. Stir well and often so flavors mix together. Heat on low for as long as possible as if making chili normally. In a large bowl, mix Mexican cornbread as directed on the package. Preheat oven to 350F. Grease a 9 x 13-inch baking dish and add cornbread mixture. Put it in the oven for 5 minutes to allow mix to settle. Spoon chili onto the cornbread and cook for 15-20 minutes or until cornbread feels crusty on bottom. Add FRITOS corn chips and cheese to the top. Let it sit for a few minutes for the cheese to melt or put it back in the hot oven for about 2 minutes. Serve in bowls or with FRITOS SCOOPS! corn chips.
APPETIZERS
17
FRITOS Chili Pie

INGREDiENTS: 1 bag FRITOS corn chips 1 can chili Cheddar cheese, shredded Onion, chopped Jalapeos (optional) iNSTRUCTiONS: In a bowl, combine ingredients any way you choose, but my favorite was always to have a layer of FRITOS corn chips, a layer of cheese and onion, add warm chili and then top with another layer of cheese and onions. Add sliced jalapeos for an extra kick! Yee-haw!
by Jade Clark | heyitsjade.blogspot.com
18
APPETIZERS
Mini Taco Bowls

by Brandy Chandler | jhchandler.blogspot.com
INGREDiENTS: 1 15 1/4-oz can black beans 1 15 1/4-oz can corn 1 can diced tomatoes with onions and green peppers 1 1/2 cups white rice, cooked 1 Tbsp lime juice 1 bag TOSTITOS SCOOPS! tortilla chips iNSTRUCTiONS: In a medium saucepan, cook black beans, corn and diced tomatoes. Bring to a boil for about 10 minutes. Add cooked rice and lime juice. Stir until mixed well. Spoon mixture into TOSTITOS SCOOPS! tortilla chips and enjoy!
APPETIZERS
19
Onion Dip
by Jayne Hitchcock | netcrimes.blogspot.com
INGREDiENTS: 16-oz sour cream or softened cream cheese 1 packet onion soup mix Fresh chives, chopped iNSTRUCTiONS: Mix all ingredients in a bowl until well combined and chill for at least one hour. Enjoy with chips, carrots, celery or other veggies.
20
APPETIZERS
Chili Dip
by Tim Norman | timnormanphoto.com
INGREDiENTS: 1 can chili 1 stick cream cheese, softened Mild cheddar cheese, shredded FRITOS SCOOPS! corn chips iNSTRUCTiONS: Pour can of chili into saucepan and warm it up over medium heat (or heat in microwave in a microwavable dish). After chili is heated, spread it evenly in a bowl or dish. Add a layer of softened cream cheese and then a layer of cheese. Wait a minute for the cheese to melt or put it in the microwave for one minute to melt the cheese. Serve it with some FRITOS SCOOPS! corn chips and enjoy!
APPETIZERS
21
Pico De Gallo
by Katie Klein | katiesfrugalnds.blogspot.com
INGREDiENTS: 5-6 medium tomatoes, diced small 1-2 small yellow or white onions, chopped small 1 jalapeo pepper, chopped finely Salt and pepper to taste iNSTRUCTiONS: Combine everything together to taste and serveinstant and fresh dip or taco night side dish!
22
APPETIZERS
Moms FRITOS Casserole
by Susan Smoaks | letseat2day.blogspot.com

INGREDiENTS: 1 1/2 cups FRITOS corn chips 1 lb ground beef, cooked and drained 1 16-oz can chili with beans 1 cup cheddar cheese, shredded 1 carton sour cream Taco sauce iNSTRUCTiONS: Mix ground beef with chili. In a 9 x 13-inch pan, layer FRITOS corn chips, meat/chili mixture and cheddar cheese. Bake for 25 minutes at 350F. Top with taco sauce, sour cream and additional FRITOS corn chips to taste when serving.
APPETIZERS
23
Nachos & Cheese

by Jacqueline Nice | mamato1princessn1monster.blogspot.com
INGREDiENTS: Hamburger meat Cheese sauce Taco seasoning TOSTITOS tortilla chips iNSTRUCTiONS: Cook hamburger meat. Add taco seasoning and cheese sauce. Serve with TOSTITOS tortilla chips.
24
APPETIZERS
Dykstras Thick & Chunky Salsa Dip Recipe

by Quanda Dykstra | naddezsgoodycorner.blogspot.com
INGREDiENTS: 1 lb ground beef 1 16-oz jar thick and chunky salsa 1 12-oz bag taco seasoning cheese, shredded 1 bag TOSTITOS SCOOPS! tortilla chips Creamy ranch dressing (optional) iNSTRUCTiONS: In a frying pan, brown ground beef and drain. On low heat, add thick & chunky salsa and taco seasoning shredded cheese to the ground beef. Cover and stir frequently until well blended. Serve with TOSTITOS SCOOPS! tortilla chips. Add creamy ranch dressing as a topping (optional). Note: You can add more or less cheese if you choose. You can also add salt and pepper to the ground beef while browning to give it taste.
APPETIZERS
25
Hamburger Cheese Dip

by Lisa Collins | sweetiesfreebies.com
INGREDiENTS: 2 lbs hamburger meat 2 jars TOSTITOS Smooth and Cheesy Dip (Sometimes mom spices it up using TOSTITOS Salsa Con Queso Dip) TOSTITOS SCOOPS! tortilla chips iNSTRUCTiONS: Brown the hamburger meat and mix in the cheese sauce. Pour it all in the slow cooker and simmer for a few hours. Pair it with the perfect chip by using TOSTITOS SCOOPS! tortilla chips.
26
APPETIZERS
Salmon Croquettes
by Cristi King | thekingscourt4.blogspot.com
INGREDiENTS: 1 can salmon (or 1-2 fresh salmon fillets) 1 egg 1 cup cracker crumbs (or bread crumbs) 1/4 tsp salt 1/4 tsp pepper 1/4 cup flour Onion, chopped (to taste) Green pepper, chopped (to taste) Vegetable oil iNSTRUCTiONS: Crush crackers into tiny pieces and place to the side. Drain and flake the salmon. Mix salmon, flour, onion, green pepper, egg, salt and pepper in a bowl. Mix in 1/2 of cracker crumbs. Form into patties and coat in remaining cracker crumbs. Place in skillet with vegetable oil over medium heat. Cook until golden brown.
APPETIZERS
27
Queso
by Jennifer Quillen | therebelchick.com
INGREDiENTS: 1 16-oz block meltable cheese, cubed 1 10-oz can tomatoes and green chilies (do not drain) 1 12-oz tube of regular pork sausage, browned and grease drained TOSTITOS SCOOPS! tortilla chips iNSTRUCTiONS: Place cheese into a slow cooker on high heat (leave it on high for 30 minutes to melt the cheese). Brown the sausage completely and then drain the grease. After it is drained, pour the sausage into the slow cooker with the cheese and add the can of tomatoes and green chilies. Turn the slow cooker heat to low and cover, stirring every 10 minutes for about 30 minutes. Pour over TOSTITOS SCOOPS! tortilla chips!
28
APPETIZERS
Pams Vegetable Soup

by Gwen Staples | thesavingsjungle.com
INGREDiENTS: 1 lb hamburger meat 1 medium white onion, diced 5-6 medium potatoes, peeled and cubed 5-6 carrots, peeled and cut into 1/2-inch rounds 2 15-oz cans diced tomatoes 2 cans creamed corn 1 can kernel corn 1 can peas 1 24-oz can tomato juice (or tomato sauce) 1 can green beans (optional) Salt to taste iNSTRUCTiONS: In large cooking pot, brown hamburger meat and onion. Drain grease, if necessary. Boil 2 quarts water. Add potatoes and carrots. Add enough water to cover plus 2 inches. Cook until tender, about 10 minutes. Reduce heat. Combine all ingredients. Keep warm until serving time.
APPETIZERS
29
Buffalo Chicken Wing Dip

by Mary Edwards | couponersunited.com
INGREDiENTS: 1 large can chicken 1/2 cup blue cheese dressing (I like the chunky style) 1/4 cup cayenne pepper sauce 1 8-oz package cream cheese 1 package Monterey-Jack cheese, shredded iNSTRUCTiONS: Melt the cream cheese on the stovetop. Add in the hot sauce, chunky blue cheese and the can of chicken. Remove from heat and add in half of the cheese. Pour into oven-safe dish and sprinkle with the rest of the cheese. Bake at 350F until the cheese melts.
30
APPETIZERS
Party Hamburger Cheese Dip

by Fritzie Kidder | frugalfritzie.com
INGREDiENTS: 1 lb ground round beef 2 lbs cheese, cubed 1 10-oz can diced tomatoes with green chilies 1/4 cup yellow onion, diced 1 jalapeo pepper, seeded and diced (optional) 1 pinch coarse ground pepper (or more if desired) Hot sauce to taste (optional) iNSTRUCTiONS: In a skillet, brown the ground beef. Add the onion, jalapeno, pepper and hot sauce (optional flavors) during the last few minutes of the cooking process. Drain off fat. Pour the browned meat mixture into a slow cooker. Add the diced tomatoes with green chilies and cubed cheese. Set the slow cooker on low until cheese has melted and is thoroughly heated and blended. Serve with tortilla chips of your choice.
APPETIZERS
31
Confetti Dip
by Mellisa Rock | gettingallmyducksinarow.com
INGREDiENTS: 1 yellow bell pepper, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 red onion, diced 1 bunch green onions, thinly sliced 4 8-oz packages cream cheese, thawed to room temperature 1 15-oz can chopped pineapple, well drained 1 cup pecans, chopped (optional) LAYS Classic potato chips or crackers (optional) iNSTRUCTiONS: Combine all ingredients. Chill for 4 hours before serving with LAYS Classic potato chips, crackers or vegetables. The longer that it sits, the stronger the flavors combine and the better it is.
32
APPETIZERS
Cream Cheese & Onion Dip

by Rhonda Shaw | ruready4freebies.net
INGREDiENTS: 1 package softened cream cheese Milk (add a little at a time until the mixture is to your liking) 1 small onion, diced (use more or less depending on preference) LAYS Classic potato chips iNSTRUCTiONS: Mix all the ingredients (best if you use a beatermakes it smoother) and serve with LAYS Classic potato chips or crackers.
APPETIZERS
33
Buffalo Chicken Dip

by Sheila Womack | clippingtoosave.blogspot.com
INGREDiENTS: 2 10-oz cans chunk chicken, drained 2 8-oz packages cream cheese, softened 1 cup ranch dressing 3/4 cup hot sauce 1 1/2 cups cheddar cheese, shredded 1 bunch celery, cleaned and cut into 4-inch pieces 1 8-oz box chicken-flavored crackers or crackers of your choice iNSTRUCTiONS: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top. Cover and cook on low until hot and bubbly. Serve with celery sticks and crackers.
34
APPETIZERS
Maryland Lump Crab Cakes

by Anne Gustkeholder | upstateramblings.com
INGREDiENTS: 1/4 cup bread crumbs 1 tsp mustard 1/8 tsp pepper 1 1/2 tsp crab seasoning or paprika 1 Tbsp mayonnaise 2 Tbsp melted butter 1 egg, beaten 1 pound lump crab meat iNSTRUCTiONS: Preheat oven to 375F. Combine all ingredients except the crab and mix well. Fold in the crab meat. Form into 10-12 round crab cakes. Bake for about 15-20 minutes.
APPETIZERS
35
Spicy Shrimp & Grits Bites

by Michelle Atwood | iheartpublix.com
INGREDiENTS:
3/4 cup quick cooking grits 2 1/2 cups chicken broth 1/2 cup cream or whole milk 1/2 cup cheddar cheese, shredded 1 Tbsp Creole seasoning 1/2 tsp pepper 1 lb shrimp, peeled 1 spicy Creole shrimp boil packet 1 8-oz package cream cheese, softened 23 Tbsp pickled jalapeos (or 1 fresh jalapeo), chopped 2 cups TOSTITOS Restaurant Style tortilla chips , crushed Canola oil for frying Remoulade sauce for dipping
iNSTRUCTiONS:
Bring the chicken broth to a boil in a large saucepan. Stir in grits and return to a boil. Cover, reduce heat and simmer 5 minutes stirring occasionally. Add cream, Creole seasoning, pepper and cheddar cheese. Stir until incorporated. Allow to cool. While your grits are cooling, boil the shrimp with the Creole spice packet for 3-5 minutes. Remove shrimp and chop into bite-sized pieces. In a medium bowl, combine the shrimp, cream cheese and jalapeos. With a melon baller, scoop a ball of cooled grits. Use your finger to create a cavity in the middle of the ball of grits. Fill with the shrimp mixture and squeeze the ball so that the grits cover the filling. Place each ball on wax paper. Repeat until filling is gone. Once all of the balls are ready, roll each ball in the crushed TOSTITOS Restaurant Style tortilla chipsthe sticky grits will hold the chips beautifully. Immediately fry in frying pan with canola oil until the bites are golden brown. Remove to paper-lined plate to cool. Serve with your favorite remoulade sauce.
36
APPETIZERS
FRITOS Chili Pie (Baked)
by Rachel McGuire | amomsrantings.com

INGREDiENTS: 1 small bag of FRITOS corn chips 1 can pre-made chili 1 cup mild cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1/2 cup sour cream 1 small or medium tomato, diced 1-2 green onions, diced iNSTRUCTiONS: Preheat oven to 325F. Line a medium sized pan at least 3-4 inches deep (some call it a brownie pan) with aluminum foil for easy clean up. Pour FRITOS corn chips onto lined pan evenly. Spoon chili on top of FRITOS corn chips. Use cold chili or the chips will get soggy. Sprinkle the cheddar and mozzarella on top evenly. Place pan in oven and bake for 10-12 minutes or until cheese is fully melted/lightly browned. Remove from oven and let sit for 5 minutes. Spoon out a dollop or two of sour cream on top in the center of pie. Add diced tomato and green onion on top. Ready to serve.
APPETIZERS
37
Main Courses
40
MAIN COURSES
Southern Catsh Stew

by Karen Eidson | reviews.fabgrandma.com
INGREDiENTS: 3 Tbsp olive oil 3-4 cloves garlic, minced 2 stalks celery, chopped 1 medium yellow onion, chopped 1/2 tsp black pepper 1 tsp salt 1 tsp basil 1 28-oz can diced tomatoes 1 lb okra, sliced (fresh or frozen) 1 lb catfish fillets, cut in bite-sized pieces Rice iNSTRUCTiONS: Heat the olive oil in a dutch oven. Add the garlic, celery and onion and saut until onions are clear. Add the rest of the ingredients except the catfish. Bring to a boil, then reduce heat to low and simmer for about 45 minutes covered with the lid. Add the catfish and simmer another 15 minutes. Serve with rice. Serves 4-6 hungry people.
TASTES FROM HOME BY FRITO-LAY FANS: MAIN COURSES
MAIN COURSES
41
Yummy Chicken
by Wendy Pesce | savingwithwendy.blogspot.com
INGREDiENTS: 2 lbs skinless, boneless chicken, about 4 breasts 2 Tbsp butter, melted 1 tsp salt 1 tsp ground black pepper 2 cups LAYS Honey Mustard flavored potato chips, crushed iNSTRUCTiONS: Preheat oven to 375F. Clean and pat dry chicken breasts. Add salt and pepper to taste. Crush LAYS Honey Mustard flavored potato chips in gallon size freezer bag. Melt butter in dish. Dip chicken in melted butter. Roll chicken in crushed LAYS Honey Mustard flavored potato chips until well-coated, and place in greased 9 x 13-inch baking dish. Bake for 45 minutes or until chicken juices run clear.
42
MAIN COURSES
Roast Beef, Mashed Potatoes and Yorkshire Pudding

by Janell Poulette | savingyoudinero.com
INGREDiENTS:
Roast beef and gravy Top eye round cut beef Salt, pepper and garlic powder to taste 2 Tbsp flour 2 cups water Mashed potatoes 5 lbs potatoes 4 Tbsp butter 1/4 cup milk 2 Tbsp mayonnaise Salt and pepper to taste Yorkshire Pudding 1 cup milk 1 cup flour 3 eggs Salt Butter Oil
iNSTRUCTiONS:
Roast beef and gravy Preheat oven to 350F. Season beef with salt, pepper and garlic powder to taste. Cook the beef for about 20 minutes in a 9 x 13-inch pan, or until the meat reaches 130 to 135F (medium rare). Take out the meat and cover it with foil. Pour the juices at the bottom of the pan into a sauce pan. Place water and flour in a container and shake it until there are no more lumps. Add it to the sauce pan with the juices from the meat. Heat on high and boil for a few minutes. Add more water if it is too thick. Add salt to flavor the gravy. After the taste of the flour boils away, turn down the heat and simmer, adding water if needed. CONtINUED ON NEXt paGE
MAIN COURSES
43
ROAST BEEF, MASHED POTATOES AND YORKSHIRE PUDDING - Continued from preVious page Yorkshire Pudding Preheat oven to 425F. Heavily grease a cupcake tin with oil and melted butter. Combine milk, flour, eggs and salt and blend well. Pour individual servings into cupcake tins until they are about 2/3 full. Bake for 15 minutes and then lower the temperature to 350F for an additional 15 minutes. Mashed potatoes Peel and cut potatoes into cubes and boil until tender. Drain, mash and add butter, milk, mayonnaise and salt and pepper to taste.
44
MAIN COURSES
Green Chili Chicken Enchiladas

by Cathy Ragsdale | supersavinmomma.com
INGREDiENTS: 1 lb skinless chicken breast, marinated in Cajun spice marinade 1 package corn or flour tortillas 1 20-oz can green chile enchilada sauce 1 6-oz can olives, sliced 1 8-oz package Mexican-style cheddar jack cheese 1/2 yellow onion, chopped Sour cream iNSTRUCTiONS: Preheat oven to 350F and bake chicken breast for approximately 45-60 minutes. Shred or cut up the chicken breast. Heat oil and fry the corn tortillas just enough to make them soft. Mix the shredded chicken breast with a big spoonful of sour cream and a handful of cheese before putting in tortillas. This makes the chicken nice and creamy! Roll the chicken up in tortillas and place in baking pan. I put a little of the enchilada sauce on the bottom so it doesnt stick to the pan. Pour the rest of the green chili enchilada sauce on top of the enchiladas followed by the cheese, onions and olives. Put the dish back in the oven for about 20 minutes or until the cheese is nice and melted. Top with a dollop of sour cream and enjoy a delicious green chili chicken enchilada!
MAIN COURSES
45
Falafel
by Wendy Shain | zahavatikva.blogspot.com
INGREDiENTS:
1 cup dried garbanzo beans (or 1 can well drained) 1/2 large white onion, roughly chopped 2 Tbsp cilantro, minced 2 Tbsp parsley, minced 1 tsp salt 4 cloves garlic, chopped 1 tsp ground cumin 1 1/2 tsp baking powder 3 Tbsp warm water 1 tsp hot green chili pepper, finely chopped (optional) All purpose flour
iNSTRUCTiONS:
Soak the dried garbanzo beans overnight in enough cold water to cover them by at least 2 inches. Drain off all water once soft. If using canned, simply drain and rinse in fresh water. Place garbanzo beans, onion, cilantro, parsley, salt, garlic and cumin into a food processor and blend. If you enjoy some spice in your food, add fresh or dried pepper to taste. Combine the baking powder and warm water and add to the mixture in the food processor. Blend everything together until mostly combined, but still slightly chunky. Transfer to a clean bowl, tightly cover and refrigerate at least a half hour. Then, the mixture should be a slightly wet dough. If its too wet add some flour 1/2 tsp at a time. Form garbanzo bean mixture into walnut-sized balls and place on an oiled cookie sheet. Pour enough oil into a cast iron pan to deep fry the balls, usually 3-4 inches, but you might need more if you have a larger pan. Heat oil to 375F and put a few falafel balls in the oil at a time, making sure not to overcrowd the pan and make the oil temperature go down. Fry until they are golden brown on all sides. Remove from oil using a slotted spoon and place on a platter lined with paper towels to absorb any excess oil. Serve warm.
46
MAIN COURSES
Lemon Tarragon Chicken

by Denise Hoyle | shopperstrategy.com
INGREDiENTS: 4 boneless, skinless chicken breasts 2 cloves garlic, minced 1/2 tsp dried tarragon 2 Tbsp parsley, minced 3 Tbsp fresh lemon juice 1 Tbsp olive oil Pepper to taste iNSTRUCTiONS: Place the chicken breasts between waxed paper or plastic wrap and pound thin with a kitchen mallet. Place in a sealable plastic bag. Combine all remaining ingredients in a small bowl and mix well. Add to chicken in bag, seal and shake to cover all of the pieces. Marinate in the refrigerator for at least one hour. Heat an ungreased cast iron skillet over medium heat for five minutes. Cook the chicken breasts for three minutes on each side.
MAIN COURSES
47
Baked Ziti
by Chris Mackenroth | shoppingthisweek.blogspot.com
INGREDiENTS: 1 jar red sauce 1 can stewed tomatoes, sliced or diced 1 box pasta (ziti if you want to call it baked ziti but anything works, the smaller it is the faster it will bake so watch for it getting mushy) 1 pint ricotta 1 egg, beaten 1 cup mozzarella Green salad and garlic bread (optional) iNSTRUCTiONS: Preheat oven to 350F. Boil water. Cook pasta until under-done as it will keep cooking in the oven. Place in 2-quart (or larger) baking container. Dump sauce and tomatoes on top and stir until even. Sprinkle with a little mozzarella. Mix ricotta, egg and the rest of the mozzarella together. Ice the pasta with ricotta mixture. Bake 35 minutes or until ricotta lightly browns at peaks. Should make about 6 servings. Depending on your sauce, should be 1-2 veggie servings each and less than 600 calories! Serve with a green salad and garlic bread (in my house that is usually hotdog buns broiled with garlic salt and butter!).
48
MAIN COURSES
Creamy Chicken Casserole

by Beth Chandler | beffysbargains.blogspot.com
INGREDiENTS: 3-4 boneless chicken breasts, cut into portion-sized pieces 1 jar dried beef slices 1 can cream of mushroom soup 1/2 cup milk Garlic salt to taste 1/2 cup sour cream iNSTRUCTiONS: Line the bottom of a slow cooker with dried beef slices. Next, lay the uncooked chicken breast pieces on top of the meat and sprinkle with garlic salt. Mix the soup and milk together and pour over chicken. Cook in slow cooker on low for 5-6 hours until chicken is very tender and cooked through. Mix in sour cream just before serving. Serve with white rice and be sure to spoon the sauce over the chicken.
MAIN COURSES
49
Cajun Herb & Spice Chicken
by Beverly Barrington | eblebco.com

INGREDiENTS: 2 chicken breasts, split 1 bag LAYS Cajun Herb & Spice flavored potato chips 1 8-oz container French onion dip 1 tsp balsamic vinegar 1 tsp olive oil 1/2 tsp Cajun seasoning Salt and pepper to taste Butter-flavored cooking spray iNSTRUCTiONS: Mix French onion dip, olive oil, balsamic vinegar, Cajun seasonings, salt and pepper. Coat the chicken. Roll in the LAYS Cajun Herb & Spice flavored potato chips. Place in casserole dish sprayed with butter-flavored cooking spray. Place in oven preheated at 450F and then turned down to 375F. Cook for approximately 35 minutes at 375F or until internal temp reaches 180F on meat thermometer. Place aluminum foil only over the chickennot the entire casserole dishthe last 10 minutes to keep from over-browning the chips.
50
MAIN COURSES
Stuffed Green Peppers

by Chantal Cooper | thischattanoogamommysaves.blogspot.com
INGREDiENTS: 1 Tbsp vegetable oil 1 lb ground beef 1 medium onion, chopped 1 tsp dried oregano leaves, crushed 2 cups part-skim mozzarella cheese, shredded 2 cups rice, uncooked 4 medium green peppers, cut in half and seeded 2 cups traditional Italian sauce iNSTRUCTiONS: Preheat the oven to 400F. Heat the oil in a 10-inch skillet over medium-high heat. Add the ground beef and cook until well done, stirring often to separate meat. Pour off any fat. Stir the onion and oregano in the skillet and cook until the onion is tender. Stir in 1 cup cheese. In another pot, cook 2 cups rice until tender. In a medium size bowl, stir the rice and meat mixture together. Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the ground beef and rice mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish and bake for 40 minutes or until the peppers are tender. Serve and enjoy! Yields 8 servings.
MAIN COURSES
51
Eloises Homemade Cheesy Lasagna

by Eloise Carlson | mommy2twogirls.blogspot.com
INGREDiENTS:
1 box lasagna noodles (you can use any variety you like) 2 jars pasta sauce (3 if you like it extra saucy) 1 container low-fat, small curd cottage cheese 1 small green bell pepper, chopped 1 small red bell pepper, chopped 1 small package fresh mushrooms, chopped 1 roll Italian sausage 1 lb ground beef, ground chuck, or ground sirloin (ground turkey works well too!) 1 8-oz package mozzarella cheese, shredded 1 8-oz package 4-cheese Italian blend cheese, shredded 1 8-oz package sharp cheddar cheese, shredded A little chopped onion just for flavor in the meat Italian seasoning, garlic, salt and pepper to flavor the meat
iNSTRUCTiONS:
Preheat the oven to 400F. Cook meat with seasonings and onion until brown. You may also add the peppers and mushrooms if you like them sauted I usually add the veggies in the layers. Cook your noodles and set them aside (or if you prefer to use the oven ready lasagna that is an option as well). Spray the bottom and sides of your casserole or baking dish (any size will work) so that everything doesnt stick. Layer as you wish. I go with sauce on the bottom, a layer of noodles, my sausage/beef mixture, some green and red peppers, a package of cheese, sauce, noodles, mushrooms and cottage cheese. Make sure to have a layer of noodles, sauce and top it with lots of cheese on the top before you put it in the oven so you get a golden brown crust on top. Bake for an hour to an hour and a half. Serve with garlic bread, garlic sticks or ciabatta garlic rolls and a fresh tossed salad for a great meal! The secret to making this lasagna taste so different and even more delicious is to make it the day before you cook it and leave it in the fridge overnight. All the flavors marinate overnight and the noodles soak in all of the sauce...it is amazing!
52
MAIN COURSES
Sweet Onion Balsamic Bleu Chicken Burger

by Jennifer Curtis | alwaysinwonder.com
INGREDiENTS:
Onion buns Bleu cheese, crumbled Boneless, skinless chicken breasts or tenders Olive oil Salt and pepper Garlic powder 2-3 cups balsamic vinegar 1 Tbsp butter 1 sweet yellow onion, sliced
iNSTRUCTiONS:
Pour 2-3 cups of balsamic vinegar into a non-reactive pan and heat until the balsamic is bubbling. Turn the heat to low and let cook slowly, reducing as it goes. When its reduced about 1/2-3/4 of the way, turn off heat and let the reduction cool completely. The reduction will be thick and syrupy. While you are making your reduction, saut your onion in a pan with a tablespoon of butter. Cook on medium-high heat until the onions start to brown, then drop the heat down to medium or medium-low and let them cook until nice and tender and completely browned. You can also grill the chicken while the reduction and onions are being made. I season the chicken breasts with olive oil, salt and pepper, and some garlic powder. Once the chicken, onions and the balsamic reduction are ready, you can assemble your burger. I put the first half of a butterfly cut chicken breast on a bun and top with bleu cheese and sauted sweet onions. Next, I add the other half of the chicken and top with bleu cheese, sauted sweet onions and the yummy balsamic vinegar reduction.
MAIN COURSES
53
Balsamic Sweet Onion Crunchy Meatloaf

by Kelli Avery | insidemyheadwithkelli.blogspot.com
INGREDiENTS: 2 lbs hamburger meat 3 cups LAYS Balsamic Sweet Onion flavored potato chips, crushed 3 whole eggs 1/4 cup ketchup 1/4 cup milk Seasonings of choice (onion and garlic powder preferred) iNSTRUCTiONS: Preheat the oven to 375F. Crumble raw hamburger meat in a large bowl and set aside. In a smaller bowl, crack eggs and beat lightly until broken up and just mixed. Add ketchup, milk and seasonings of choice. Pour wet mixture over crumbled meat and mix slightly. Add 2 of the 3 cups of crushed LAYS Balsamic Sweet Onion flavored potato chips. Mix well until all ingredients are blended and the liquid has been soaked up. Spread the remaining crushed LAYS Balsamic Sweet Onion flavored chips out on a cookie sheet. Form the meat mixture into a loaf and roll through the crushed chips until the outside is coated. Set the loaf in a 9 x 13-inch cake pan and press down leaving a 1 1/2-inch well around the outside of the loaf. Cook for 45 minutes to 1 hour, depending on how crunchy you want the outside. If you prefer crunchy, then leave in for a full hour or more.
54
MAIN COURSES
Garden Ranch Chicken

by Christy Silkaitis | theshoppersapprentice.com
INGREDiENTS: 1 medium, boneless, skinless chicken breast, split in half 6 slices provolone cheese 1 cup ranch dressing 1 10-oz box frozen spinach (or fresh equivalent, pre-cooked, drained and squeezed) 2 cups potato chips, crushed iNSTRUCTiONS: Place 1 piece of chicken between 2 pieces of clear plastic wrap. Pound with a meat mallet (or hammer, if you dont have a mallet) to 1/4 inch thick. Repeat with remaining chicken. Spread 2-3 Tbsp of the ranch dressing on each of the chicken breast pieces. Top with 3 slices of provolone and 5 ounces of spinach. Top spinach with another 2-3 Tbsp of ranch dressing. Using the plastic wrap to help, roll up the chicken jelly-roll style, gently pressing edges together. Brush the outside of each roll with 2-3 Tbsp ranch dressing and sprinkle each with half of the crushed potato chips. Place both rolls in an ungreased 10 x 6 x 2-inch baking dish. Bake, uncovered, for 4045 minutes or until chicken is tender. You could also use LAYS Creamy Garden Ranch flavored potato chips instead of the plain potato chips!
MAIN COURSES
55
Beef Stroganoff
by Heather Belden | savingfor6.blogspot.com
INGREDiENTS: 1 lb beef chuck or tip 1 26-oz can cream of mushroom soup 1 8-oz container sour cream 4-5 beef bouillon cubes 1 12-oz package egg noodles Garlic salt (optional) iNSTRUCTiONS: In large saucepan, add a drop of oil and cook beef until brown. Add cream of mushroom soup, sour cream and beef bouillon cubes. Let simmer until bouillon is completely dissolved. Add garlic salt as desired for extra flavor. In separate pot, bring water to boil. Add noodles and cook until firm. Remove pot and drain water. Mix together sauce and noodles or place noodles on individual plates and then pour sauce on top.
56
MAIN COURSES
Swiss Steak
by Dawn Spickard | ipoutmama.blogspot.com
INGREDiENTS: 1 14 1/2-oz can diced tomatoes 14 1/2 oz water 2 cloves garlic, crushed 1/3 cup vegetable oil All-purpose flour for dusting Salt and pepper to taste 1 tsp garlic powder 1 lb round steak 1 medium onion, cut into strips 1 medium bell pepper, cut into strips iNSTRUCTiONS: Cut steak into serving-size pieces. Season to taste with garlic powder, salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender (about 1 1/2 hours), adding water if necessary, to keep meat partially covered. Season to taste with additional salt and pepper. Hint: Cook this in a slow cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker in about 200F, and high heat on a slow cooker is about 300F.
MAIN COURSES
57
Meatloaf
by Barbara James | bargainswithbarb.blogspot.com
INGREDiENTS: 2 lbs ground beef 1/2 onion, chopped 1 egg, beaten 1/3 cup of Italian bread crumbs Ketchup (squirt as much as you need to get firm consistency when mixing beef with bread crumbs) 1/2 green pepper, chopped Garlic to taste Pepper to taste iNSTRUCTiONS: Preheat oven to 350F. Mix all ingredients together, except for green peppers. Spray the bottom and sides of loaf pan with cooking spray. Put in meatloaf mixture and top with more ketchup and green peppers. Cook for 45 minutes - 1 hour and enjoy. I normally serve it with green beans and mashed potatoes.
58
MAIN COURSES
Homemade Meatballs and Tomato Sauce

by Joe Renken | blog.joerenken.com
INGREDiENTS: Tomatoes or 2-3 small cans tomato paste Fresh basil and oregano to taste Crushed red pepper to taste Thyme, rosemary and a bay leaf to taste Olive oil Fresh garlic Onions Mushrooms Hamburger meat Eggs Seasoned bread crumbs
iNSTRUCTiONS: For fresh sauce, puree tomatoes in a blender or food processor. I use 2-3 small cans of tomato paste (may need more cans for desired sauce thickness). I season, to taste, with fresh basil, oregano, crushed red pepper, thyme, rosemary and a bay leaf. Saute fresh garlic, onions and sliced, fresh mushrooms in olive oil. Add the tomatoes and other seasonings and simmer for several hours (3-4 hours on low heat). While that is simmering on the stove in a covered pot, I make the meatballs. To the meat, add seasoned bread crumbs, eggs (1 egg per pound and 1 extra) and whichever other spices you want in the meatballs. Mix well, roll into balls and place in a baking pan in a 350F oven for about 25-30 minutes, depending on the size and quantity. When the meatballs are done, put them in the sauce and continue to simmer. You can add sausage or chicken as well. If you use sausage, you must cook first and then add it to the sauce. Chicken breasts can simply be added to the sauce to cook while simmering.
MAIN COURSES
59
Worlds Best Pancakes

by Christin Banda | christinbanda.blogspot.com
INGREDiENTS: 1 cup all-purpose flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 Tbsp sugar 1 egg, beaten 1 cup buttermilk 1/2 cup melted butter, divided iNSTRUCTiONS: Mix dry ingredients thoroughly. Gently add liquid, including half the butter, and stir until just incorporated. Do not overwork the batter. It is thick; it can be thinned with a small amount of water or buttermilk. Cook pancakes on a lightly greased griddle. Pancakes should be turned only once. They are ready to be turned when the bubbles form in the middle and the edges appear cooked. Once pancakes are turned, use a pastry brush to spread the additional melted butter on the top of the pancakes while the other side is cooking. This will keep you from having to spread cold butter. Top with your favorite syrup. Note: Add fresh fruit, berries, nuts or chocolate chips to the batter to change it up.
60
MAIN COURSES
Hearty Midwest Chili

by Catherine Lewis | cuzinlogic.com
INGREDiENTS: 1 lb hot or sweet Italian sausage 1 lb ground beef 1/2 onion, chopped 1 lb beef stew meat, cut into 1/2-inch pieces 1 28-oz can diced tomatoes 1 12-oz bottle dark beer 2 cups water 1/4 cup chili powder, or to taste 1/4 tsp red pepper 1/4 tsp white pepper 1/4 cup white sugar 1/4 tsp ground cinnamon Salt and black pepper to taste 3 Tbsp tomato paste (optional) Kidney beans (optional)
iNSTRUCTiONS: Cook and stir sausage in a large skillet over medium heat until browned. Drain and place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot. In same skillet, cook and stir beef stew meat over medium heat until browned. Without draining, pour stew beef into the large pot. Pour tomatoes, beer and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat thoroughly.
MAIN COURSES
61
Hearty Meatloaf
by Laura ONeill | daybydayinourworld.com
INGREDiENTS: 1 medium to large onion, minced 4-6 garlic cloves, minced 1 Tbsp olive oil 1 cup bread crumbs 1 cup milk 4 lbs lean ground meat 1/2 cup parmesan cheese 2-3 Tbsp parsley 2 eggs, beaten Ketchup (optional) 1/2 cup chopped green and/or red peppers (optional) 1/2 cup chopped celery (optional) iNSTRUCTiONS:
In a skillet, heat olive oil. Add the onion and garlic, saut until tender. While the vegetables are cooking, mix together the bread crumbs and milk in a large mixing bowl. Add the sauted vegetables and remaining ingredients. Mix together with your hands. Free form into 2 loaves on a lined baking sheet with a lip (you want the lip to keep the liquids released during cooking on the pan and not in your oven). Bake at 350F until internal temperature reaches 160Faround 1-1 1/2 hours. Serve with your choice of sauce or ketchup alongside or on top. Usually, we top with homemade gravy. Another variation of this basic recipe is to add 1/2 cup chopped green and/or red peppers or even some chopped celery to the mix. You could add spices and create an endless array of meatloaf flavors.
62
MAIN COURSES
The Best Meatloaf Ever

by Denise Evanoff | gpangburn.blogspot.com
INGREDiENTS: 2 lbs ground meat 1 onion, finely chopped 1 cup cheese, shredded 1 clove garlic, minced 2 tsp mustard 1/2 cup ketchup 2 eggs, beaten 2 cups bread crumbs 2 Tbsp Worcestershire sauce 1 Tbsp parmesan cheese 1/2 tsp Italian seasoning iNSTRUCTiONS: Combine eggs, ketchup, mustard, bread crumbs, garlic, cheeses and spices in large bowl. Slowly add in meat and onion. This must be mixed very well. Often, I mix it by hand! When thoroughly mixed, shape into a loaf. I use a 9 x 13-inch pan and make a flatter loaf so it cooks faster. Bake at 375F for 1 hour. Check at this time; it may or may not need 15 more minutes (depending on your oven and the height of your loaf).
MAIN COURSES
63
Honey Mustard Chicken

by Dolly Conner | dollysdollar.blogspot.com
INGREDiENTS: 1 cup honey 1/4 cup mustard 1/2 cup soy sauce 6-8 boneless, skinless chicken breasts iNSTRUCTiONS: Preheat oven to 375F. Place chicken breasts in large pan. Mix honey, mustard and soy sauce. Pour mixture over chicken, making sure to coat both sides. Bake for 30-60 minutes or until chicken is fully cooked.
64
MAIN COURSES
Beef BBQ
by Amber Macdonald | dragonysweetnest.blogspot.com
INGREDiENTS: 3 lbs chuck roast, cut into cubes 3 celery stalks, finely chopped 2 large onions, finely chopped 7 oz ketchup 1 tsp chili powder 2 Tbsp BBQ sauce 1/2 tsp pepper 1 tsp salt 1 cup water 2 Tbsp vinegar iNSTRUCTiONS: Mix all ingredients together well in pan. Bring to a boil then simmer for 4 or 5 hours. Pull meat apart with a fork or smash with a potato smasher.
MAIN COURSES
65
Hamburger Stroganoff
by Leslie Gosney | enjoylifeenjoynow.com
INGREDiENTS: 1 lb ground beef 1/2 cup onions, chopped 1/4 cup butter or margarine 2 Tbsp flour 1 tsp salt 1 clove garlic, minced 1/4 tsp pepper 1 10 1/2-oz can condensed cream of chicken soup 1 cup sour cream 2 cups hot cooked egg noodles iNSTRUCTiONS: In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic and pepper and cook for 5 minutes, stirring constantly. Remove from heat. Stir in soup and simmer uncovered 10 minutes. Stir in sour cream and heat through. Serve over noodles.
66
MAIN COURSES
Creamy Chicken
by Erin Brady | erinbrady14.blogspot.com
INGREDiENTS: 4 boneless, skinless chicken breasts 1 can cream of mushroom soup (or cream of chicken soup) 1 package cream cheese 1 package powdered Italian dressing mix 1/2 cup white wine 2 Tbsp butter or margarine Spaghetti noodles, cooked iNSTRUCTiONS: Preheat oven to 350F. Grease the bottom of a 9 x 13-inch glass baking dish. In a medium-size pot, melt the soup, cream cheese, wine and margarine. When all melted together, add the Italian dressing mix. Stir well. Place the chicken breasts in the bottom of the dish. Cover with the melted sauce from above. Bake, covered with tinfoil, for 45-50 minutes or until chicken is cooked. Serve over pasta.
MAIN COURSES
67
Pepsi Roast Beef
by Brandi Mitchell | ipopmama.com

INGREDiENTS: 1 2-lb roast 1 can Pepsi 1 can cream of mushroom soup 1/2 cup onion 1/2 tsp garlic powder to taste 1/2 tsp black pepper to taste Salt (optional - I prefer not to as theres already so much in the soup) iNSTRUCTiONS: Measure and pour all ingredients, except roast, into a bowl. It will be a little chunky unless you stir it. Place roast in slow cooker and pour mixture over it. Cook on low for 8 hours or on high for 4-6 hours.
68
MAIN COURSES
Greek Lamb Burgers

by Elaine Okupski | freecellpenguin.blogspot.com
INGREDiENTS: 1 lb ground lamb 1/2 cup onion, finely chopped 1 tsp oregano 1 tsp salt 1/4 tsp garlic powder 1/4 cup feta cheese, finely grated or crumbled Lettuce Tomato 4 buns Greek salad dressing: 1/2 cup olive oil 3 Tbsp red wine vinegar 1 tsp oregano 1/2 tsp salt 1/8 tsp pepper 1/8 tsp garlic flakes 1/2 tsp onion flakes
iNSTRUCTiONS: Combine lamb, onion, oregano, salt and garlic powder. Fry or grill until no longer pink, about 5 minutes on each side. For Greek salad dressing, whisk together all ingredients. Melt feta cheese over top of burger. Serve on bun with lettuce, tomato and Greek salad dressing. Makes 4 burgers.
MAIN COURSES
69
Sour Cream and Onion Meatloaf

by Paula Krueger | frostedngers.com
INGREDiENTS: 1 cup LAYS Sour Cream and Onion flavored potato chips 1/2 cup bread crumbs 1/4 cup ketchup, plus extra for top 1/4 cup milk 1/4 cup parmesan cheese 1 packet onion soup mix 1/2 green pepper, chopped 1/2 onion, chopped Salt and pepper to taste 2 eggs, beaten 3 lbs ground beef iNSTRUCTiONS: Preheat oven to 375F. In large bowl, mix in all ingredients. Form into loaf shape and spread small amount of ketchup on top if desired. Bake for 45 minutes or until done.
70
MAIN COURSES
Pops Burgers
by Terri Patillo | gatheringmyroses.blogspot.com
INGREDiENTS: 2 lbs ground chuck 1 small red onion, finely diced 1 small jalapeo, seeded, deveined and finely diced 1 Tbsp hot sauce 1 cup crushed LAYS Classic potato chips (I like using the new LAYS Cajun Herb and Spice flavored potato chips) 2 eggs, beaten Onion roll iNSTRUCTiONS: Combine all ingredients thoroughly in a glass bowl and refrigerate for 30 minutes (for a milder burger leave out the jalapeo). Form mixture into palm-sized balls and flatten slightly (dont mash them). Place on grill for about 5 minutes each side for a medium-well burger. Serve on a good sturdy bun such as an onion roll. Enjoy!
MAIN COURSES
71
Chipotle Meatloaf and Ranch Mashed Potatoes

by Sable Smith | gotgiveawayinfo.blogspot.com
INGREDiENTS: 2 lbs ground beef 1 egg, beaten 1/2 cup onions, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 cup green bell pepper, finely chopped 1/2 cup milk 1 cup unsalted crackers 1/2 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper to taste Topping: 1 chipotle chile plus 1 tsp adobo sauce from can 1 can tomato sauce 1 Tbsp ketchup Ranch Mashed Potatoes: 4 medium potatoes (about 2 lbs) 1/2 cup ranch sour cream dip 1/2 cup milk 2 Tbsp butter Salt and black pepper to taste
INSTRUCTiONS: Preheat oven to 350F. In large bowl, add ground beef, vegetables, egg, crackers, oregano, garlic powder, onion powder and milk. Mix all the ingredients together well and add salt and pepper if desired. In food processor, mix chipotle chile, adobo sauce, tomato sauce and ketchup together. Form meat into loaf on baking sheet. Bake at 350F for 30 minutes. Spread chipotle topping onto meatloaf and bake for another 30 minutes. Boil potatoes in 3 quarts of water for 20 minutes or until very tender. Remove skin from potatoes. Combine potatoes and other ingredients in pot. Mix together and enjoy.
72
MAIN COURSES
The Chicken Pan

by BJ Gaskill | insidebjshead.blogspot.com
INGREDiENTS: 2 boxes stuffing mix 2 lbs cooked chicken, cut into bite-sized pieces 2 cups cheddar cheese, shredded 2 cups Italian-style cheese (mozzarella, provolone, parmesan, romano, fontina and asiago cheese), shredded 1 can cream of mushroom soup 2 Tbsp peppered or regular bacon bits 1/2 cup milk 1 lb package deli ham, thinly sliced and cut into small squares 1 cup LAYS Classic potato chips, crunched iNSTRUCTiONS: Prepare stuffing mix per instructions on box and set aside. Layer chicken on the bottom of each pan, so there is 1 pound on the bottom of each. Sprinkle with bacon bits. Break up the ham and sprinkle 1/2 into each pan. Add 1/2 cup of cheddar cheese to each pan (leaving 1 cup for the topping). Do the same with the Italian cheese. Mix the milk with the can of cream of mushroom soup in a separate bowl and pour half into each pan. Cover and bake at 350F for 30 minutes. Remove from oven, uncover. Cover the top of each pan with the crunched chips and cup of cheddar cheese. Put back into oven for 15 minutes or until cheese is melted. Serves family of 5.
MAIN COURSES
73
Sunny Baby BLTs

by Russell Mercer | Frito-Lay Fan
INGREDiENTS: 6 strips bacon, fried, drained and cut into bits (you can also use real or artificial bacon bits) 1 medium tomato, diced 3 lettuce leaves, shredded 15 SUNCHIPS multigrain snacks (any variety but I prefer the SUNCHIPS Garden Salsa flavored multigrain snacks or SUNCHIPS French Onion flavored multigrain snacks) iNSTRUCTiONS: Mix the bacon and tomato and spread on each of the SUNCHIPS multigrain snacks. Place on a baking pan and bake for about five minutes at 350F in a regular oven or toaster oven. Remove from the oven and spread a bit of shredded lettuce on each chip. Serve and enjoy!
74
MAIN COURSES
Easy Spinach Enchiladas

by Andrea Roddy | madsouthernmom.blogspot.com
INGREDiENTS:
Red Sauce: 1 can tomato sauce plus 1 can water 2 Tbsp chili powder 1 tsp cumin 1 tsp garlic 1 tsp onion powder 1 tsp cilantro Enchiladas: Frozen spinach 1 can refried beans 1/4 cup cheddar cheese 1/4 cup fat free half and half Large tortillas Spanish rice, prepared
iNSTRUCTiONS:
For the red sauce, add all ingredients in a pot and bring to a boil. Reduce heat and simmer for 30 minutes. For the enchiladas, thaw frozen spinach in microwave. Heat one can refried beans with cheddar cheese and half and half and mix thoroughly. Spread enough sauce to cover the bottom of a large glass baking dish. Fill tortillas with beans, rice, spinach and cheese (spread a little sauce on the tortilla first if you like them really saucy), roll and place in pan. Cover the rolled tortillas with the remaining sauce and shake it down in between each roll. Sprinkle with desired amount of cheese and bake at 400F for around 20 minutes. Let set for around 15 minutes once removed from the oven. Enjoy!
MAIN COURSES
75
MaCornoChili
by Debra Childers | maidenne.wordpress.com
INGREDiENTS: 1 can diced tomatoes and chilies 1 can beans (any kind you like) 3 jalapeo slices 1 lb ground beef 1 Tbsp chili powder 1 16-oz bag macaroni noodles 1 can corn, drained 1/2 cup water iNSTRUCTiONS: Brown ground beef with jalapeo slices and drain. Combine all ingredients in slow cooker and cook on low heat for at least 4 hours.
76
MAIN COURSES
Honey Mustard Glazed Chicken

by Jeannine Scavo | mellanhead.blogspot.com
INGREDiENTS: 1 Tbsp honey 2 Tbsp brown sugar 2 Tbsp Dijon mustard 4 4-oz chicken breast halves, skinned and bone-in Cooking spray or butter iNSTRUCTiONS: Preheat oven to 375F. Combine honey, brown sugar and mustard in a small bowl and stir well. Place chicken in an 11 x 7 x 2-inch baking dish that has been sprayed with cooking spray or coated with butter. Brush glaze over the chicken. Cover and bake for 20 minutes (15 for smaller breasts). Uncover and broil chicken for about 2 minutes until golden brown. Serve.
MAIN COURSES
77
Southwest Chipotle Ranch Tuna Mac & Cheese Casserole

by Tiffaney Hackley | livinglifehousehold6style.com
INGREDiENTS: 2 boxes macaroni and cheese 4 drops hot sauce (or to taste) 1 can cream of mushroom soup 1 cup milk 1/2 stick butter 1 cup mild cheddar cheese 2 cups LAYS Chipotle Ranch flavored potato chips, crushed 2 cans tuna, drained Sour cream and tomatoes for garnish (optional) iNSTRUCTiONS: Cook macaroni and cheese according to package. Once cooked, mix everything except the chips into a bowl. Spray a 10 x 10-inch baking dish with cooking spray and add all ingredients to dish. Bake at 375F covered for 25 minutes. Take out of oven and sprinkle chips over the top. Brown for 5-10 minutes. Add sour cream and tomatoes for garnish (optional).
78
MAIN COURSES
Michelles Indoor Oven-Cooked Ribs

by Michelle Pegram | moneysavvymichelle.com
INGREDiENTS:
2 racks ribs (thawed if frozen) Rib rub Ice cubes Your favorite BBQ sauce Rib Rub: 1/2 cup light brown sugar 1/4 cup paprika 1 Tbsp black pepper 1 Tbsp salt 1 Tbsp chili powder 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp cayenne pepper
iNSTRUCTiONS:
Rinse ribs and pat dry with paper towels. Turn ribs upside down and grab a corner of the white membrane with a paper towel and slowly pull off. You may need to use a small knife to help get you started. Combine all rib rub spices. Sprinkle rub over both racks and gently rub into meat on both sides. Wrap ribs in foil and place on baking sheet in refrigerator overnight. Preheat oven to 225-250F. Place a couple ice cubes in each foil packet to help steam the meat. Place in the oven and cook. Cooking time will depend on how well you like your ribs done. If you like them super tender and falling off the bone, cook them closer to the 4-5 hour spectrum. If you dont like them quite that done, cook closer to 3-4 hours. If you prefer a glazed/caramelized rib to a wet one, you can crank up the heat to 350F or even use the broiler. Unwrap the ribs, disposing of the foil and drippings. Brush ribs with BBQ sauce and stick back in the oven until warmed through and to the desired consistency. If you also have access to a grill, this is the perfect time to stick them on to get some extra smokey flavor. Cut if desired then eat and enjoy.
MAIN COURSES
79
Macaroni and Cheese Casserole

by Shelly Leatham | sweepnsave.blogspot.com
INGREDiENTS: 8 oz elbow macaroni 2 Tbsp butter 1/4 cup all-purpose flour 1 tsp dry mustard 2 cups milk 1 1/2 cups cheddar cheese or Colby-Jack cheese, shredded 1 8-oz package meltable cheese, cubed iNSTRUCTiONS: In a large pot with boiling, salted water, cook elbow macaroni al dente and drain. In a medium saucepan, melt butter or margarine over medium heat. Whisk flour and dry mustard and stir vigorously. Add milk and cook until thick and bubbly, about 5-7 minutes. Add cheeses and stir until completely melted. In a large bowl, mix together drained pasta and cheese sauce. Toss to coat evenly. Pour into a greased 2-quart casserole dish. Bake in a preheated 350F oven for 30 minutes. Let stand before serving.
80
MAIN COURSES
Classic Tuna Noodle Casserole

by Tracy Shaw | havingfunsaving.com
INGREDiENTS: 1 6.4-oz pouch or 2 2.6-oz pouches or 2 5-oz cans of Albacore or Light Tuna in water 1 cup frozen peas 1/2 cup milk 3/4 cup LAYS Creamy Garden Ranch flavored potato chips, crushed (a little more flavor than plain!) 4 oz (about 2 1/2 cups) egg noodles 1 10.75-oz can cream of mushroom soup 1/4 tsp garlic powder 1 tsp dried thyme (optional) iNSTRUCTiONS: Preheat oven to 375F. Cook noodles according to package instructions, adding peas during the last two minutes of cooking and drain in colander. In a separate bowl, mix together soup, milk and garlic powder. Stir in noodles, peas, tuna and thyme. Transfer to a 1 1/2-quart casserole dish. Bake 15 minutes and top with LAYS Creamy Garden Ranch flavored potato chip crumbs. Continue baking 5-10 minutes or until heated through.
MAIN COURSES
81
Bruschetta Chicken with Pasta

by Kristyn Santee | theriseofanovelist.blogspot.com
INGREDiENTS:
For the Chicken: 4 chicken breasts 1 cup panko bread crumbs 1/2 cup whole wheat seasoned bread crumbs 1/4 cup grated cheese, plus extra for serving 1/2 cup all-purpose flour 1 1/2 tsp garlic powder Salt and pepper 2 large eggs Cooking spray For the Bruschetta: 8 tomatoes on the vine 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 tsp balsamic vinegar 1/2 cup basil leaves Salt and pepper 1 baguette French bread For the Pasta: 1 box pasta (I choose penne) Extra virgin olive oil Butter
iNSTRUcTiONS:
Chicken: Place oven rack in the middle of oven and preheat to 475F. Combine the bread crumbs in a shallow dish and add the parmesan cheese. In a second shallow dish, combine the flour, garlic powder, 1 Tbsp salt and 1/2 tsp of pepper together. In a third shallow dish, whisk together the eggs. Line a baking sheet with foil and spray the foil with cooking spray. Pat the chicken dry with paper towels, and season with salt and pepper. Lightly dredge each chicken piece in the flour, coating completely and shaking off excess. Then dip into the eggs and finally coat with the bread crumb mixture. Place the chicken pieces on the prepared baking sheet and cook for 15 minutes in oven. Bruschetta: Parboil the tomatoes for one minute in boiling water. Drain and remove skins. Once peeled, cut into quarters and remove the seeds and juice. Cut and discard stem area. Chop the tomatoes finely. Mix tomatoes, garlic, 1 Tbsp extra virgin olive oil, and balsamic vinegar in a bowl. Add the chopped basil, and salt and pepper to taste. Cook the pasta, drain and add butter. Cut baguette, add butter and toast in the oven, while chicken is still cooking. Serve together on plate.
82
MAIN COURSES
Amazingly Good Taco Salad

by Katie Varrato | time2eatyall.blogspot.com
INGREDiENTS: Fresh romaine lettuce, roughly torn Fresh tomatoes, chopped Sliced black olives Jalapeo pepper, sliced (seeds removed, optional) Onion, chopped Salsa Sour cream Cheddar jack or pepper jack cheese, shredded Sharp cheddar cheese, shredded DORITOS Nacho Cheese flavored tortilla chips, crushed or whole (optional) Hamburger meat, cooked and seasoned with 1 package tomato lime salsa dip mix iNSTRUCTiONS: Put each ingredient on the table and let everyone layer and stack as they desire with their favorite ingredients. The salad is quite tasty with the hamburger!
MAIN COURSES
83
Kickn Grilled FRITOS Chili Cheese Wraps

by Vickie Cook | victoriasvoice44.blogspot.com
INGREDiENTS: 4 cups chili 1 cup red onion, diced Sour cream (optional) 3 cups FRITOS corn chips 2-3 cups cheddar cheese, shredded 8 large flour tortillas Butter Cast iron skillet or any other type of heavy frying pan
iNSTRUCTiONS: Heat skillet or frying pan over medium heat. Combine chili and FRITOS corn chips together in large bowl. Lay one large flour tortilla on a plate or cutting board, butter one side and turn over. Spread with sour cream (optional) and chili/FRITOS corn chips mix. Top with red onions and cheese. Fold in the top and bottom ends and roll the sides so the wrap is fully closed. Grill the wrap on all four sides until golden brown. Continue the same process until all the wraps are done. To keep wraps warm, place them in a warm oven on about 150 to 200F. Turn on your favorite television show and enjoy.
84
MAIN COURSES
Cincinnati-Style Chili
by Angela Bartiromo | abusymomoftwo.com
INGREDiENTS: 2 lbs ground beef 1 quart water 1 large onion, finely chopped 4 cloves garlic, minced 2 Tbsp vinegar 3 8-oz cans tomato sauce 1 6-oz can tomato paste 1 bay leaf 1/2 tsp red pepper 2 tsp Worcestershire sauce 1 tsp ground cumin 1 1/2 tsp salt 1 tsp ground all spice 3 Tbsp chili powder 2 tsp crushed red pepper 1 tsp cinnamon 1 small piece unsweetened chocolate Spaghetti, cooked Light red kidney beans, cooked Shredded cheese
iNSTRUCTiONS: Add the ground meat to the water and stir to break up. Bring water and meat to a boil and allow to cook until the meat is done. Add the other ingredients and bring to a boil, stirring regularly. Reduce heat and allow to simmer for a few hours, stirring occasionally. Remove bay leaf. To serve, layer spaghetti, beans, chili, onions and shredded cheese.
MAIN COURSES
85
Enchiritos
by Rachel Tiller | accordingtorachel.com
INGREDiENTS: Tortillas 1 can pinto beans, drained 1 8-oz can tomato paste 1 28-oz can cubed tomatoes with green chilies, drained 1-2 lbs hamburger meat 1 packet taco seasoning Garlic salt to taste 1/2 an onion, chopped to taste Shredded cheese Sour cream 1 can enchilada sauce 1 bag LAYS Cajun Herb & Spice flavored potato chips, crushed
iNSTRUCTiONS: Preheat oven to 350F. Brown hamburger meat and drain grease. Add the beans, can of tomato paste and tomatoes and mix together. Add the packet of taco seasoning, garlic salt and chopped onion. Simmer for about 10 minutes, until everything is heated through. Add in the LAYS Cajun Herb & Spice flavored potato chips. Prepare pan for Enchiritos. Lay down the tortilla and fill the middle with ingredients from the pan. Then roll the tortilla up with the open end on the bottom. Top the burritos with the enchilada sauce and cheese. If you have leftover bean mixture you can also add it on the top. Place into oven and cook until the cheese is melted, about 5-10 minutes. Once done, top with sour cream and enjoy!
86
MAIN COURSES
Mustard and Onions London Broil

by Cassie Dow | almostcrazycouponlady.com
INGREDiENTS: 1 London broil (top round steak) Yellow mustard Salt 3 medium onions, diced 1 1/2 sticks butter iNSTRUCTiONS: Take your top round out of its packaging and puncture the surface with a fork all over. Spread your yellow mustard generously over the entire surface of the steak. Sprinkle salt over the mustard. Cover and allow to marinate for at least half an hour. Add butter and onions in a large saucepan and simmer until onions are clear. Broil (or grill) steak according to package directions. Let the meat stand for several minutes before cutting it on the diagonal. Spread butter and onion over steak and serve.
MAIN COURSES
87
Chicago Deep Dish Paziti

by Elizabeth Mays | anutinanutshell.com
INGREDiENTS: 2 cups ziti noodles, uncooked 1 cup ricotta cheese 4 Tbsp parmesan cheese 1 egg white, beaten 1/2 tsp basil 1/2 tsp oregano 1/4 tsp black pepper Garlic powder to taste 1 refrigerated pizza crust 8 oz mozzarella cheese, sliced 2 1/2 cups marinara sauce, unheated 1/2 tsp Italian seasoning iNSTRUCTiONS: Preheat oven to 400F. Grease 9-inch deep dish pie plate and line with pizza dough. Leave top edges high around rim. Place 3 to 4 slices of mozzarella cheese on the bottom of the pizza crust and set aside. In a bowl, mix ricotta cheese, egg white, 2 Tbsp parmesan cheese, basil, oregano, garlic and pepper. Cook ziti, rinse and combine with cheese mixture and 1 cup tomato sauce. Place ziti mixture on top of the crust, spreading evenly. Top the ziti mixture with the remaining mozzarella cheese. Cover top of pizza with 1 1/2 cups of sauce, 2 Tbsp parmesan cheese and 1/2 tsp of Italian seasoning. Bake for 20-30 minutes. Let stand 15 minutes or so before cutting.
88
MAIN COURSES
Spiced Pork and Pepper Skewers with Mango Sauce

by Amy Cheaps | chasingtinyfeet.com
INGREDiENTS: 1 cup ripe mango, peeled and cubed 2 Tbsp fresh orange juice 1 tsp fresh lime juice 1/8 tsp salt 1 small garlic clove, minced 1 Tbsp green onion tops, chopped 1 Tbsp fresh basil, minced 1 tsp jalapeo, minced 1 lb pork tenderloin 1 large red bell pepper, cut into about 32 pieces 2 tsp olive oil 2 tsp seafood seasoning Cooking spray
iNSTRUCTiONS: For Mango Sauce: Puree mango, orange juice, lime juice, salt and garlic in food processor or blender. Spoon into a bowl, stir in onions, basil and jalapeo. Cover and chill in the refrigerator. Cooking Directions: Heat oven or grill to 450F. Trim fat from pork. Cut pork into about 32 cubes. In a medium bowl, mix pork, bell pepper, oil and seasonings. Toss well to coat. In a repeating pattern, thread 1 piece bell pepper and 1 pork cube onto each of the skewers. Place kebabs on a sprayed broiler pan or on the grill and bake for 8-10 minutes until the pork is done. Serve with mango sauce.
MAIN COURSES
89
Baked Chicken Tenders Breaded

by Liza Corbo | ciraslyrics.com
INGREDiENTS: 1 1/4 lbs chicken tender strips Flour 3 eggs, beaten LAYS Honey Mustard flavored potato chips Salt and pepper iNSTRUCTiONS: Dredge chicken tenders in flour first, then into egg mixed with a few shakes of salt and pepper. Fill two small sandwich sized zip lock bags with the LAYS Honey Mustard flavored potato chips and crush both. Roll chicken tenders in crushed chips and bake in a 350F oven for 40 minutes.
90
MAIN COURSES
Turkey Bacon Pasta Toss

by Nancy Ulrich | tableforv.blogspot.com
INGREDiENTS: 1 package whole wheat thin spaghetti 1/2 cup frozen peas and corn 2 Tbsp garlic, chopped 1 tsp pepper 1 Tbsp Italian seasoning 1/4 cup olive oil 5 strips turkey bacon, chopped 1/4 cup parmesan, shredded iNSTRUCTiONS: Cook pasta according to package direction. In a large deep skillet over medium heat, cook turkey bacon until crispy. Add all seasonings and garlic and cook for one minute. Stir in peas and corn. Drain pasta and add to skillet. Toss together, add cheese and enjoy! Serve with a simple salad and garlic bread.
MAIN COURSES
91
Mac & Cheesy Chipotle Chicken

by Jess Harp | hungryharps.com
INGREDiENTS: 1 1/2 cups dry pasta 1 cup bell pepper, chopped 1/2 cup red onion, chopped 3 garlic cloves, minced 3 Tbsp cooked bacon, chopped 2 Tbsp fresh cilantro, chopped 1/2 tsp paprika 1 tsp chili powder 1/2 Tbsp ground cumin 1/2 cup frozen corn 2 cups chipotle chicken, shredded (recipe) 2 Tbsp butter 2 Tbsp flour 2 cups milk 2 cups cheese, grated 1/4 cup fresh parmesan cheese, grated 1/4 cup bread crumbs
iNSTRUCTiONS: Cook noodles according to package, rinse with cold water. Saut bell pepper, onion, garlic, bacon, cilantro, paprika, chili powder, ground cumin and frozen corn until bell peppers are soft, about 5 minutes. Add noodles and chicken. Mix thoroughly. On medium-high heat, melt butter in saucepan and add flour while constantly whisking to make a roux. Slowly stir in milk and heat for 2 minutes. Add your cheeses, cooking on medium-low until cheese is melted and cheese sauce is formed. Stir occasionally to avoid cheese from sticking to bottom of pan. Stir cheese sauce into pasta mixture, blend thoroughly. Put your Mac & Cheesy Chipotle Chicken into oven safe bowls, sprinkle with bread crumbs and bake for 30 minutes or until bread crumbs are golden.
92
MAIN COURSES
Tangy Carolina BBQ Southern Fried Chicken

by Lisa Samples | lifewithlisa.com
INGREDiENTS: 6 cups LAYS Tangy Carolina BBQ flavored potato chips, crushed 2 cups flour 2 cups buttermilk 1 whole cut-up chicken (bone in or out) 1 1/2 Tbsp seasoned salt 1 1/2 Tbsp cayenne pepper 1 1/2 Tbsp ground chipotle chili Oil iNSTRUCTiONS: Soak chicken in buttermilk overnight. Add flour, crushed LAYS Tangy Carolina BBQ flavored potato chips, cayenne pepper, seasoned salt and ground chipotle chile to mixing bowl. Coat chicken in crumbs thoroughly and place on wax paper. Fry in oil at 375F until juices run clear and chicken is cooked thoroughly. Be sure to check temperature to ensure doneness. ENJOY!
MAIN COURSES
93
Papaws Chili Recipe

by Misty Richards | mikey-thesinglemom.blogspot.com
INGREDiENTS: 1 1/2 lbs ground sirloin 1 1/2 cups picante sauce 1 tsp chili powder 1 4-oz can unsalted tomato sauce Dash of oregano Dash of garlic powder Dash of mustard powder 4 drops hot sauce 1 8-oz can oregano and basil diced tomatoes 1-2 cans spicy chili beans Cheddar cheese, shredded FRITOS corn chips or crackers iNSTRUCTiONS: In a large pan, combine all ingredients except for cheese and FRITOS corn chips or crackers and bring to boil. Once boiling, reduce to a simmer and cook for 45 minutes. Second option is simmer in a slow cooker all day on low heat. Serve with cheddar cheese and your choice of FRITOS corn chips or crackers.
94
MAIN COURSES
Slow Cooker Pork BBQ

by Shanaka Brown | mamabee.net
INGREDiENTS: 3-4 lbs pork roast 2 cans dark soda 1 large bottle barbeque sauce iNSTRUCTiONS: Spray slow cooker with cooking spray and add pork roast. Pour both cans of soda over roast. Cover and cook on high for 4 hours. Empty liquid from slow cooker and place roast on a plate and shred with two forks. Return the shredded pork back to the slow cooker and cover with the bottle of barbeque sauce. Mix well and let the pork and sauce warm back up. You can enjoy this on a plate with some sides or on a bun with some fries or chips. I like my barbeque so I eat mine on a bun with some LAYS Barbecue flavored potato chips.
MAIN COURSES
95
Spicy Pork Soft Taco Supreme

by Stefani Tolson | mommyenterprises.com
INGREDiENTS: 1 lb pork loin, cut into small thin strips/pieces 1/2 cup chili sauce 2 1/2 cups water 1 1/2 cups instant brown rice 1 tsp butter 1 small can diced tomatoes 1 package tortillas Sour cream 1 can refried beans 1/2 cup cheese, shredded iNSTRUCTiONS: In a skillet, add half the chili sauce and pork. Cook until done and set aside. In a pan, add water, butter, rice, rest of chili sauce and can of tomatoes and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until most of the water is absorbed and rice is tender. Drain excess water. Grab a tortilla, add some of the rice mixture, beans and cooked pork pieces. Top with shredded cheese and sour cream. Enjoy!
96
MAIN COURSES
Chicken and Dumplings

by Sharon Wood | momondealz.com
INGREDiENTS: 1-2 lbs chicken breast 4 16-oz cans low-sodium chicken broth 5-6 red potatoes 1 package frozen green beans 1/2 cup skim milk 1 Tbsp olive oil butter spread 1 package frozen dumplings iNSTRUCTiONS: Chicken: Lay chicken in slow cooker and pour two cans of broth into the pot. Cook on low for 6 hours or on high for 3-4 hours. Potatoes: Peel and cut the potatoes into small pieces. Boil in water until they are soft. Drain and add milk, butter and desired seasonings. Mash/blend potatoes until you have your desired consistency. Dumplings: Drain the extra broth from the chicken in the slow cooker into an 8-quart pot. Add two more cans of broth and fill with water until the pot is about 3/4 full. Bring liquid to a boil and slowly start adding the dumplings, stirring as you add. Cook the dumplings until they become tender, stirring frequently. Serve the chicken and potatoes with the dumplings and juice.
MAIN COURSES
97
Chipotle Ranch Breakfast Burrito

by Janae Chang | pinkdandychatter.com
INGREDiENTS: 4 potatoes, scrubbed, peeled and cubed 3 Tbsp olive oil 1 packet ranch dressing 3 Tbsp chipotle chili seasoning 8 eggs, whisked 12 pieces bacon 1 tsp all-purpose seasoning (for seafood, chicken, poultry) 1 tsp black pepper 1 tsp fine sea salt 1 tsp seasoning salt 1 tsp garlic powder 1 4-oz container sour cream 4 large flour tortillas 1 cup Mexican cheese, shredded
iNSTRUCTiONS: Heat olive oil in a large skillet over medium-high heat. Add the potato cubes, all-purpose seasoning, salt, pepper, seasoning salt, garlic powder and half of the chipotle chili seasoning. Mix the potatoes until they are crispy and slightly brown, about 15-20 minutes. Sprinkle in half a packet of ranch dressing mix and stir well. Set potatoes aside. Fry bacon in a smaller skillet until crispy and lay onto paper towels to allow the grease to run off. Using the same skillet, make scrambled eggs, adding salt and pepper until they are cooked to your liking. In a small bowl, mix together half a packet of ranch dressing, remaining chipotle chili seasoning and sour cream. Whisk together and set aside. Heat a large flour tortilla until it is warm to the touch. Spread the sour cream ranch over the entire tortilla. Add potatoes, scrambled eggs, 3 strips of crumbled bacon and top with 1/4 cup Mexican shredded cheese. Fold into a burrito. Repeat to make the next 3 burritos. Enjoy!
98
MAIN COURSES
Summer Stir-Fry
by Michelle Marine | simplifylivelove.com
INGREDiENTS: 2-3 Tbsp oil (peanut or sesame are great choices) 1/2 small cabbage, shredded 1 medium zucchini, julienned 2 large carrots, julienned 1 medium onion, cut into strips 1 bell pepper, julienned 1 cup green beans, snapped into bite-sized pieces 2 cloves garlic, crushed Small piece of ginger, grated 3 Tbsp soy sauce, plus extra to taste for serving 2 cups chicken, cooked, sliced and marinated (I use leftover grilled chicken) 2 cups rice, cooked (my favorite is jasmine rice) iNSTRUCTiONS: Prepare all veggies. Cut them in uniform slices for even cooking. Heat peanut or sesame oil in a large wok on medium to high heat. Add garlic and ginger to the oil and stir for a minute. Add the onions, carrots, zucchini and pepper and cook for 3-5 minutes. Add the cabbage, peas and chicken and cook for 3-5 more minutes. Add 3 Tbsp soy sauce while youre stirring. Serve over rice. Add soy sauce to taste. Enjoy! This recipe makes 4-6 servings, depending on how hungry you are!
MAIN COURSES
99
Grammas Ratatouille
by Stacy Oleskiewicz | sjunkie.com
INGREDiENTS: 1 large onion, chopped 1 green bell pepper, chopped 1 Tbsp olive oil 2 cups zucchini, chopped 2 cups summer squash, chopped 2 jars stewed tomatoes Salt and pepper to taste Garlic to taste, minced iNSTRUCTiONS: In a large pot, saut your onion and green bell pepper in hot oil. Add zucchini and yellow squash and cook lightly on both sides. Add stewed tomatoes, salt, pepper and garlic and bring to a boil. Simmer, covered for 10-15 minutes or until vegetables are tender.
100
MAIN COURSES
Soy Sauce Chicken

by Eileen Obregon | supersaversisters.com
INGREDiENTS: 4 boneless, skinless chicken breasts, pounded to 1 to 1 1/4-inch thick 1/4 cup soy sauce 3 tsp garlic powder 2 eggs, whisked 1 tsp seasoned salt 2 cups LAYS Creamy Garden Ranch flavored potato chips, crushed iNSTRUCTiONS: Marinate the chicken in soy sauce overnight. Preheat oven to 350F. Mix garlic powder, seasoned salt and chips together in a bowl. Dip chicken in egg mix. Coat both sides with chips. Bake in a casserole dish for 30-35 minutes. This dish goes great with a side of brown rice and some steamed broccoli.
MAIN COURSES
101
Spicy Georgia Peach Chicken

by Daniele Leonard | thefrugalnavywife.com
INGREDiENTS: 4 boneless, skinless chicken breast halves Salt and pepper 2 Tbsp olive oil 1 Tbsp butter 1/2 cup light brown sugar 1/2 cup spicy ranch dressing (this is sold in a dressing packet and you simply add mayo) 2 Tbsp Dijon mustard 1 15-oz can sliced peaches, drained and cut into chunks iNSTRUCTiONS: Season chicken breast with salt and pepper. In a large skillet over medium heat, add the olive oil and heat until simmering. Add chicken and cook 5-7 minutes on each side or until golden juices run clear and its cooked all the way through. Remove chicken and place on plate. Reduce the heat and add the butter and brown sugar, stirring until smooth. Stir in both dressing and mustard, stirring until bubbly. Return chicken to pan, add peaches and cook until heated through.
102
MAIN COURSES
Better than Breakfast Burger

by Miriam Tirips | wicproject.com
INGREDiENTS: 1 1/2 lbs ground beef 1 egg, beaten 1/2 cup mesquite marinade 4 slices cheddar cheese 4 hamburger buns 4 eggs 8 strips thick bacon Seasoning salt iNSTRUCTiONS: Beat 1 egg. In a large bowl, mix egg, ground beef and marinade (hint: mixing with your hands is easier). Wrap bowl and place in refrigerator for 30 minutes. After the meat has marinated, remove from refrigerator and shape the meat into four large patties. Cook patties on grill or on the stove over medium heat. Meanwhile, cook bacon in a skillet or in the oven. Use some of the bacon grease to oil the bottom of a small frying pan. Cook eggs sunny-side up, sprinkling with seasoning salt before flipping. Lightly butter the hamburger buns and broil (or grill) them until just brown. When the burgers are almost done, place one slice of cheese on top of each patty. To build your burger, place the patty with cheese on the bun, then top with one sunny-side up egg and two strips of bacon.
MAIN COURSES
103
Cobb Salad
by Sammi Richardson | wordsearchpuzzledreams.com
INGREDiENTS: 1/2 head romaine lettuce, roughly chopped 1/2 head Boston lettuce, roughly chopped 1 tomato, seeded and finely chopped 1/2 cup avocado, chopped 2 hard-boiled large eggs, separated and finely chopped 1 cup chicken breast, diced Salt and pepper to taste 1/4 cup cheese Ranch dressing iNSTRUCTiONS: Mix all ingredients and enjoy!
104
MAIN COURSES
Spicy Meatloaf
by Marla Zickefoose | savingugreen.blogspot.com
INGREDiENTS: 1 lb ground sirloin 1 lb pork sausage 4 eggs, beaten 1 cup bread crumbs 1 12-oz jar chipotle ketchup Salt and pepper iNSTRUCTiONS: Combine eggs, bread crumbs, half of the jar of chipotle ketchup and a dash of salt and pepper. Combine mixture with ground sirloin and sausage. Place in a foil-lined pan and cover the pan with additional foil to create a crimped seal from the bottom and top foil sheets. Bake for 1 hour at 400F. Let the meatloaf rest for 5-10 minutes. Top with remaining ketchup and serve! The chipotle ketchup gives an extra flavor kick. Cooking inside the bottom and top layer of crimped foil leaves the meatloaf really moist.
MAIN COURSES
105
Jans Spicy Chipotle Ranch Taco Salad

by Jan Messali | jewelry4change.blogspot.com
INGREDiENTS: 1 lb ground turkey breast 1 1 1/4-oz package taco seasoning 1/2 cup water 1 cup salsa verde (I prefer green salsa, but you could use red) 1/4 cup ranch salad dressing 6 cups lettuce, torn into bite-sized pieces 3 cups LAYS Chipotle Ranch flavored potato chips, crushed 1 1/2 cups tomatoes, chopped 1 1/2 cups Monterey Jack or spicy pepper jack cheese, shredded 1 15-oz can kidney beans, rinsed and drained 1 4-oz can green chilies, chopped iNSTRUCTiONS: Cook the turkey in a large skillet until browned, crumbling with a wooden spoon. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally until cooked through. Turn off heat and let cool slightly. Combine the turkey mixture, lettuce, tomatoes, cheese, beans and green chilies in a large bowl. Toss gently. Mix the salsa verde and ranch dressing in a small bowl. Just before serving, add the LAYS Chipotle Ranch flavored potato chips and the dressing mixture to the salad. Serve immediately.
106
MAIN COURSES
Chili Pie
by Tammy Mauk | Frito-Lay Fan
INGREDiENTS: 1 can pre-made chili 3-4 hot dogs, sliced 1 cup cheese, shredded 1/2 bag FRITOS corn chips TOSTITOS tortilla chips (optional) iNSTRUCTiONS: In a baking dish, layer the FRITOS corn chips, 1/2 cup of shredded cheese, chili and sliced hot dogs. Finish off the top layer with the remaining 1/2 cup of cheese and bake for 15 minutes at 350F. I also change the FRITOS corn chips out for TOSITOS tortilla chips sometimes.
MAIN COURSES
107
Taco Soup
by Danielle McCoy | ipopreviews.blogspot.com
INGREDiENTS: 1 lb extra lean ground beef (93% lean or leaner) 1 onion, chopped 4 cloves garlic, minced 1 packet taco seasoning 3 cups water, divided 2 28-oz cans diced tomatoes 1 15-oz can tomato sauce 2 15-oz cans kidney beans, rinsed and drained 1 15-oz can pinto beans, rinsed and drained 1 can corn, drained Sour cream, shredded cheese, tortilla chips (for toppings) iNSTRUCTiONS: Heat a large soup pot over medium and brown ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup of water. Add the remaining ingredients, including the remaining 2 cups of water. Bring to a medium boil, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. I like to have sour cream, shredded cheese and tortilla chips for toppings.
108
MAIN COURSES
Moms Taco Soup Recipe

by Meghan Lombardo | savvy-spending.com
INGREDiENTS: 2 lbs ground beef 1 cup onion, chopped 2 16-oz cans stewed tomatoes 1 16-oz can garbanzo beans 2 16-oz cans whole kernel corn 2 28-oz cans tomato sauce 2 taco seasoning packets Hot sauce or salsa to taste 1 package cheese, shredded (for topping) 1 16-oz container sour cream (for topping) TOSTITOS tortilla chips or FRITOS corn chips (for topping) 1 avocado, sliced (for topping) iNSTRUCTiONS: In a pan, brown beef and onion. Drain and add tomatoes, beans and corn (dont drain corn). Stir in tomato sauce, seasoning mix and hot sauce or salsa if desired. Bring to a boil, reduce heat and simmer 1/2 hour. Serve with bowls of toppings: shredded cheese, sour cream, TOSTITOS tortilla chips or FRITOS corn chips, sliced avocados, etc. Serves 12-15. Freezes well!
MAIN COURSES
109
Side Dishes
112
SIDE DISHES
Grannys Homemade Lumpy Mashed Potatoes

by Tad A. Davis | purwiggy.blogspot.com
INGREDiENTS: 3-5 medium white potatoes 1/4-1/2 cup whole milk 1/2 cup butter 1 tsp cracked black pepper 1 tsp salt iNSTRUCTiONS: Scrub potatoes clean with vegetable brush and cold water. Allow to drain in a colander or pat dry with paper towels. Bring 3-4 cups of water to a boil in a sauce pan. Add potatoes, cover with lid and boil until tender (about 20 minutes). Once potatoes are tender, remove from heat and drain in colander (shake colander as necessary to remove any excess water). Pour potatoes into a mixing bowl. Use a fork to break apart tender potatoes into chunks. Slowly add milk and butter, beating potatoes with fork after each addition. Continue this routine until the potatoes are a lumpy mash. Add pepper and salt to taste. Eat and enjoy!
TASTES FROM HOME BY FRITO-LAY FANS: SIDE DISHES
SIDE DISHES
113
My Grandmothers Fried Okra

by Mendy Loyd | rocketcitysavings.blogspot.com
INGREDiENTS: 1 lb okra (preferably fresh but frozen is okay, too), cut into 1/4-1/2-inch pieces (discard the stems and tips) 1-2 medium potatoes, cut into bite-sized pieces 1 sweet onion, cut in bite-sized pieces 1/2 cup cornmeal Salt and pepper to taste Vegetable oil (about 1/2 bottle should be about 1/4-1/2-inch deep in the pan) or bacon grease Ketchup iNSTRUCTiONS: Place cut okra, onion and potato in a plastic zip bag with the cornmeal, salt and pepper. Close the bag and shake until all pieces are covered. Warm oil (or bacon grease) in a skillet (I personally use a cast iron pan, but non-stick works well, too). Carefully pour okra mix into skillet. Fry until golden. Drain on several paper towels before serving. Top with ketchup just before eating. Serves 5-6.
114
SIDE DISHES
Macaroni and Cheese, Mom Style

by Heather Allebach | wolfylover.blogspot.com
INGREDiENTS: 1 lb elbow macaroni (or any type of non-stringy noodle), cooked 1 lb extra sharp cheddar cheese, sliced 1/4-1/2 cup milk Cooking spray iNSTRUCTiONS: Preheat oven to 400F. Spray an 8 x 8-inch deep casserole dish with cooking spray. Place 1/2 the macaroni in the bottom of the casserole dish. Cover with cheese. Repeat with remaining macaroni and cheese. Once everything is layered, pour milk into the pan. Place the dish in the oven and cook for 30 minutes or until the cheese and noodles on top are brown and a little crispy. Let cool for a few minutes, and enjoy!
SIDE DISHES
115
Cheesy Cheddar Potatoes

by Sarah Morris | whatsoeveryedo.blogspot.com
INGREDiENTS: 7-8 medium red potatoes, scrubbed and cut into bite-sized pieces 1/4 cup butter 1/2 cup flour 2 cups milk 1 tsp salt 1/2 tsp pepper 2 cups cheddar cheese, shredded iNSTRUCTiONS: In a medium or large pot, steam potatoes until tender. Melt butter in a saucepan and whisk in flour until smooth. Add milk and stir. Cook on medium-high heat, stirring constantly, until mixture begins to boil. Add salt and pepper. Continue cooking and stirring until sauce thickens. Turn heat to low and add cheese. Stir until cheese has melted. Once potatoes have cooked, spoon into a greased 1 1/2-quart baking dish. Pour sauce over potatoes and stir to combine. Bake at 350F for 30 minutes or until top begins to brown and bubble. Let sit about 10 minutes before serving. Enjoy!
116
SIDE DISHES
Chili Red Beans

by Sandra Roberts
| bargains4wahms.com
INGREDiENTS: 1 lb red beans 7 cups water 1/2 onion, chopped or onion powder to taste Salt and pepper to taste 2 bay leaves 1 tsp Worcestershire sauce 2 Tbsp chili powder Sausage, pork or any meat you prefer iNSTRUCTiONS: Soak beans overnight in slow cooker. Cut up sausage, pork, etc. Add all ingredients and cook on low for 68 hours. Fix rice and corn bread for a true Cajun meal!
SIDE DISHES
117
Garlic Fried Eggplant

by Christine Barry | barrysbites.wordpress.com
INGREDiENTS: 1 egg 1 cup Italian-style bread crumbs 1 medium eggplant, sliced into six rounds 1 clove garlic, minced 3 Tbsp olive oil 1/2 Tbsp salt iNSTRUCTiONS: Sprinkle eggplant slices with salt and allow to rest for 10 minutes. In a small bowl, whisk one egg. In a second bowl, add the bread crumbs. Heat 1 Tbsp of olive oil in the skillet with the garlic. Dip both sides of each eggplant piece in the egg and then in the bread crumbs. Place all eggplant slices in the skillet and cook 3-4 minutes per side. Add the additional olive oil as needed to the skillet as the eggplant is cooking. Total time: 15-20 minutes. Serves 2.
118
SIDE DISHES
New Johnsonville Pasta Salad

by Asha Marie Pena | ashabutterys.blogspot.com
INGREDiENTS: 1 16-oz box penne pasta 1/2 cup Italian salad dressing 1 cup mayonnaise 1 cucumber, peeled and diced 1 large tomato, diced iNSTRUCTiONS: Cook pasta by following instructions, but pull it out a few minutes early. Rinse pasta with cold water to stop it from cooking. Place pasta aside to cool. Place cucumber and tomato in a large bowl that will also fit all the pasta. Put a 1/2 cup of Italian dressing in the bowl as well as 1 cup mayonnaise. Before I add the pasta to bowl, I mix the mayonnaise, Italian dressing and veggies together to make it creamy. Once the dressing gets creamy, add the pasta and slowly fold into the dressing.
SIDE DISHES
119
Three Corn Casserole

by Christi Trinco | bargainisthenewblack.blogspot.com
INGREDiENTS: 8 Tbsp melted margarine (or 1 stick butter) 1 8-oz can creamed corn 1 8-oz can whole corn, drained 1 cup sour cream 2 eggs 1 8 1/2-oz package corn muffin mix iNSTRUCTiONS: Preheat oven to 375F. Grease a 2-quart casserole dish. Mix melted butter and corn. Blend in sour cream. Beat eggs and stir in along with corn muffin mix. Blend well. Bake for 35-40 minutes until toothpick comes out cleanand be sure to serve hot!
120
SIDE DISHES
Red Sauce
by Candy Sweeps
INGREDiENTS: 5-6 Roma tomatoes, diced 1/2 cup onion, chopped 2 Tbsp olive oil 5 cloves garlic, crushed 1 can tomato paste 1/2-1 cup red wine 1 stick plus 1 Tbsp butter 2 tsp fresh or dried basil 1/2 tsp dried oregano 2 bay leaves 1 tsp salt iNSTRUCTiONS: In large sauce pan, heat oil and saut tomatoes, onions and 3-4 cloves of garlic for 5 or 10 minutes (until the onions are clear). Add tomato paste, wine, butter, sugar, basil, oregano, bay leaves, salt and last clove of garlic to large sauce pan. Simmer.
| candysweeps.blogspot.com
SIDE DISHES
121
Chicken Ranch Broccoli Tots

by Suzy Greer | cuptincreations.blogspot.com
INGREDiENTS: Tots: 2 large white baking potatoes, cooked whole, cooled, peeled, and grated on a hand grater 1 egg, beaten 1/2 cup cooked chicken, finely chopped 1/2 cup cooked broccoli, finely chopped 1/2 cup shredded cheddar cheese 3 Tbsp all-purpose flour 1 Tbsp ranch powder Coating: 1/2 stick butter, melted 3/4 cup panko bread crumbs 1 tsp ranch powder Vegetable oil for frying, enough for about 1/4 1/2-inch in a shallow pan
iNSTRUCTiONS: In a mixing bowl, add tot ingredients. Make sure to squeeze excess moisture out of potatoes. Gently mix all the tot ingredients together. Take a tablespoon at a time and roll into little barrels. In a shallow plate, mix together the panko bread crumbs, additional teaspoon of ranch powder and melted butter and mix it with your fingers. Roll tots in bread crumbs, coating well. Set aside on a parchment-lined baking sheet. Once they are all rolled up and set aside, get your oil going. Fry in small batches until just golden, and remove to a paper towel-lined plate. Give them a minute or two to cool before you dig in!
122
SIDE DISHES
Hot Cinnamon Applesauce

by Sarah Anderson | becomingsensible.blogspot.com
INGREDiENTS: 8-10 apples (I use whatever kind is on sale that week), peeled and cut into chunks 1 bag hot cinnamon candies 1 1/2-2 cups water iNSTRUCTiONS: Add apples to about 1 1/2 cups water and cook covered on low. Add more water as needed. I like to cook it on low for a long time, stirring occasionally. After the apples start to get soft, add the hot cinnamon candies. Continue cooking on low and stirring occasionally until all of the candies are melted. I cook it for several hours. When the apples are really soft, stir them with a metal whisk to break them down. If you put mixture in jars right away, they will heat seal.
SIDE DISHES
123
Gulf Coast Beer Bread

by Nicole Henke | blesstheirheartsmom.blogspot.com
INGREDiENTS: Butter or cooking spray 3 cups baking mix 3 Tbsp sugar 1 10- or 12-oz can of beer (we use brown ale) iNSTRUCTiONS: Heat oven to 350F. Open beer. If chilled, bring to room temperature. Butter, or spray with cooking spray, a loaf pan. Mix baking mix and sugar in mixing bowl. Stir in beer. Scrape the batter into prepared loaf pan and bake 20-30 minutes or until golden brown on top and knife inserted into the center comes out clean. Allow to sit in the pan 10 minutes, and then cool on rack.
124
SIDE DISHES
Hash Brown Casserole

by Allison Grifn
INGREDiENTS: 2 lbs hash browns 1 pint sour cream 2 tsp salt and pepper 1 can cream of chicken soup 1/4 cup butter 1 cup potato chips, crushed iNSTRUCTiONS: Combine all ingredients except butter and potato chips. Put in a casserole dish. In a separate bowl, pour melted butter over crushed potato chips. Sprinkle butter/chip mixture over top of entire casserole. Bake uncovered at 350F for 1 hour.
| healthyhousewifeles.com
SIDE DISHES
125
Beer-Battered Onion Rings

by Kelly Malloy | homeschoolparent.blogspot.com
INGREDiENTS: 1 1/2 cups flour 1 1/2 cups beer, room temperature 2 large sweet onions, sliced 1/4-inch thick and separated into rings Oil for deep frying iNSTRUCTiONS: To prepare the batter for the onion rings, thoroughly whisk together flour and beer. Let batter stand, covered, at room temperature for at least 3 hours. Pour oil into a large frying pan about 3-inches deep and heat. With metal tongs, dip a few onion rings into batter and carefully put them into the hot oil. Fry, turning the rings a couple of times until golden brown. Remove from oil.
126
SIDE DISHES
Summer Salad
by Michelle Filler | llersnds.blogspot.com
INGREDiENTS: 1 lb garden rotini noodles 1 can black olives, sliced 2 bags cubed cheese (any flavor) 1 bottle Italian dressing 1 cup parmesan cheese iNSTRUCTiONS: Cook the noodles (al dente), drain and allow to cool. Add olives, cheese and Italian dressing (add as much dressing as you think is needed to taste). I usually use about 3/4 of the bottle and then add the rest the next day as the dressing will be absorbed by the noodles. Mix all ingredients very well, top with parmesan cheese and refrigerate!
SIDE DISHES
127
Amish Macaroni Salad

by Danielle McCoy | ipopreviews.blogspot.com
INGREDiENTS:
4 cups elbow macaroni, uncooked 4 hard-boiled eggs, chopped 5 stalks celery, chopped 1 small red bell pepper, seeded and chopped 1 cup cherry tomatoes, cut in halves or quarters 1 cup mozzarella cheese, cubed (or more, if you really like it...I play around with amounts depending on my mood) 3 Tbsp dill pickle or sweet pickle relish 3 cups creamy salad dressing or mayonnaise 1/4 cup and 1 tsp prepared yellow mustard 1 cup and 2 Tbsp white sugar 1 Tbsp and 1/4 tsp white vinegar 1/4 tsp salt 1 tsp celery seed Fresh basil to taste, chopped
iNSTRUCTiONS:
Bring a pot of water to a boil. Add just a dash of salt to the pot. Add macaroni and cook for 8-10 minutes or until tender. Drain macaroni. In a large bowl, mix eggs, celery, red pepper, tomatoes, mozzarella and relish. In a smaller bowl, mix the salad dressing or mayonnaise, mustard, white sugar, vinegar, salt and celery seed. Pour this mixture over the vegetable mixture and stir in the macaroni. Add chopped basil to taste. Cover and chill until ready to be served.
128
SIDE DISHES
Scalloped Potatoes with a Twist!

by Marilyn Jaegly | marilynsmoneyway.blogspot.com
INGREDiENTS: 3-4 lbs potatoes, thinly sliced 1 stick margarine (you can cut a few calories by using a 1/2 stick) 2 Tbsp flour 3 cups milk (sometimes I add a little more during baking) Salt and pepper to taste 1/3 bag LAYS Creamy Garden Ranch flavored potato chips, crushed iNSTRUCTiONS: Preheat oven to 350F, add sliced potatoes to roaster. Dice up margarine and sprinkle around potatoes. Sprinkle the flour over the potatoes; add the milk, season and stir. Now the twist: add about 1/3 bag of crushed LAYS Creamy Garden Ranch potato chips over the top. Bake for 1 hour, stirring several times. I bake mine with a lid on. The potato chips soften and provide an extra kick my family loves. No more plain scalloped potatoes here! This recipe will feed 5-6 hungry people as a side!
SIDE DISHES
129
Smashed Ranch Potatoes

by Sue Schleif | shouldhavethought.blogspot.com
INGREDiENTS: Potatoes Ranch dressing Colby-Jack cheese, shredded iNSTRUCTiONS: Pick your favorite potato (Yukon Gold, butter, red). Wash well and poke with fork. Place in bowl in microwave for 6-10 minutes depending on number of potatoes used. Let cool a minute before handling bowl. Take fork and smash them up. Add your favorite ranch dressing and a little shredded Colby-Jack cheese. Stir and enjoy. For twice-baked ranch potatoes, microwave 2 large baking potatoes according to your microwave directions. Let cool. Cut in half and scoop out the potato. Place in bowl with 1/2 cup ranch dressing and 1/2 cup shredded cheese. Mix and put back in potato shell. Bake in 375F oven until heated through. Put a little more shredded cheese on top and enjoy.
130
SIDE DISHES
Warm Chicken Salad

by Melissa Fowler | honeyrose80.blogspot.com
INGREDiENTS: 4 cups chicken or turkey, cooked and diced 2 cups celery, diced 1 Tbsp onion, minced 3 hard-boiled eggs, chopped 1 tsp salt 1 10 3/4-oz can cream of chicken soup 1 cup mayonnaise 2 Tbsp lemon juice 1/2 cup frozen peas 1 pint mushrooms Toast points and fresh vegetables (optional) Topping: 1 cup potato chips, crushed (can use any kind, but I suggest LAYS Creamy Garden Ranch flavored potato chips) iNSTRUCTiONS: Combine chicken, celery, eggs, onion and salt. Add soup, mayonnaise, lemon juice, peas and mushrooms. Mix well and refrigerate overnight. Top with potato chips. Bake 30 minutes at 350F. Serve with toast points and a veggie side. We love to have this with green beans picked fresh that day, but you decide what works best for you.
SIDE DISHES
131
Grandmas Dried Corn

by Alison Shaffer | kitchentable4.com
INGREDiENTS: Fresh corn on the cob as much as you want to eat Evaporated milk to taste Brown sugar to taste iNSTRUCTiONS: Husk corn and remove silk. Place the cobs in boiling water, enough water to cover the cobs. Cook three minutes. Remove corn from the cob. Spread the corn out evenly on a jelly roll pan. Place in 250F oven. Stir corn frequently. Remove from oven when the corn is dry and cool completely. Store in a sterilized, air-tight jar. To cook the dried corn: Place the amount of corn you wish to cook in a pan of cold water, enough to cover the corn. Bring to a boil. Turn heat down to a simmer. Stir frequently. Simmer until all the liquid is absorbed. Add evaporated milk to taste and consistency desired. Add brown sugar to taste. Serve (Ill be right over).
132
SIDE DISHES
Southern Potato Salad

by Laura Williams-Franklinholder | placeforevery-thing.com
INGREDiENTS: 2 lbs Idaho potatoes 3 hard-boiled eggs, finely chopped 1 cup mayonnaise 1/2 small onion, finely chopped 1/4 tsp garlic powder 1/4 cup sweet pickle relish 1/8 tsp yellow mustard 4 tsp sugar Salt and pepper to taste iNSTRUCTiONS: Wash and place potatoes in a large pot and cover with cold water. Bring water to rolling boil and cook potatoes until tender. Once potatoes are done, remove from heat, pour out water and allow to cool before peeling. Place eggs in a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, and allow to cool before chopping. Peel cooled potatoes, cut and mash them up one at a time into your large pot. Add eggs, onion, mayonnaise, sugar, garlic, sweet relish and mustard. Mix all of the ingredients together well. Add salt and pepper to taste. Cover and refrigerate. Serve cold.
SIDE DISHES
133
Mamas Homemade Kickin Mac & Cheese

by Rick Campbell | couponclippindaddy.com
INGREDiENTS: 1 lb elbow macaroni 3 1/2 Tbsp butter 2 cups hot milk Cooking spray 3 Tbsp flour 1 1/2 cups pepper jack cheese 1 1/2 cups sharp cheddar cheese 3/4 cup jalapeo slices 1/8 cup hot sauce A pinch of salt iNSTRUCTiONS: Preheat oven to 400F. Apply cooking spray to your casserole dish. Melt butter in a medium-sized saucepan. Stir in flour when butter is melted (approximately 45-60 seconds). Whisk milk in while stirring continuously for 2-3 minutes. Add cheese, jalapeo slices, hot sauce and salt. Cook macaroni and drain. Rinse macaroni with cold water and drain a second time. Mix all contents and place into casserole dish. Bake for 18-20 minutes. Let cool and enjoy!
134
SIDE DISHES
American Chinese Fried Rice

by Jennifer Maldonado | sugarpopribbons.blogspot.com
INGREDiENTS: 6 cups rice, cooked (This dish actually tastes better if you use day old rice, so if you have leftover white rice from Chinese take out, I would recommend using that.) 6 large eggs 2 cups vegetables of your choice (I typically use frozen garden mix vegetables that include peas, carrots and green beans. You can also use fresh vegetables, but be sure to cook the fresh vegetables separately before you mix into the rice.) 2 Tbsp oil 2 Tbsp chicken bouillon 6 strips bacon, cooked and chopped in small pieces (optional) iNSTRUCTiONS: Warm a pan with 1 Tbsp of oil. Beat and pour eggs into the hot pan. Cook until the eggs are about 70% donethey should be a little runny. Take undercooked eggs out and put in a bowl. Microwave frozen vegetables for about 3 minutes. Use about 1 Tbsp of oil and heat up in the same pan again. Put in rice and stir until rice is warm before adding vegetables. When your vegetables and rice are hot, pour in the undercooked eggs and sprinkle the chicken bouillon over the entire dish. Continue to stir for a couple minutes. Add cooked bacon and stir for another minute. Salt to taste.
SIDE DISHES
135
Tomato Cucumber Salad

by Audrey Merrill | tightwadinutah.com
INGREDiENTS: Salad 3 medium tomatoes, diced 2 cucumbers, diced 1/2 small onion, diced 1 can garbanzo beans, drained LAYS Balsamic Sweet Onion flavored potato chips (optional) 1/2 cup shredded cheese (optional) Dressing 1/4 cup red wine vinegar 1/4 cup vegetable oil 2 tsp sugar 1/2 tsp salt 1/2 tsp dried parsley flakes iNSTRUCTiONS: Combine dressing ingredients, set aside. Combine tomatoes, cucumbers, onions and garbanzo beans in a bowl and pour dressing over it. Let cool in the refrigerator for one hour. Enjoy with a bag of LAYS Balsamic Sweet Onion flavored potato chips and 1/2 cup shredded cheese.
136
SIDE DISHES
Raspberry Grilled Sweet Onion Vinaigrette

by Elisa Singleton | spencerlilyland.blogspot.com
INGREDiENTS: 3 large sweet onions, sliced and separated 1 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 tsp salt 1 cup red raspberries iNSTRUCTiONS: Lightly coat onions with oil. Grill over medium heat in a basket until onions are opaque and have formed a caramel on the outside. Add to food processor and blend until smooth. Slowly add in vinegar, oil, salt and raspberries. Blend until well incorporated. Serve over mixed greens.
SIDE DISHES
137
Desserts
140
DESSERTS
Apple Zucchini Crisp Dessert

by Henrietta Newman | ahensnest.com
INGREDiENTS: Topping: 1 cup old fashioned oats 5 Tbsp flour 3/4 cup brown sugar (not packed) 1 tsp cinnamon 1/4 tsp salt 1 stick butter, slightly softened Cooking spray Filling: 5 medium apples, peeled, cored and sliced 1 small (about 6-7 inches) zucchini, peeled, seeded and sliced 1 Tbsp lemon juice 1/4 cup golden raisins 1/4 cup brown sugar 1/4 tsp allspice or nutmeg 1/4 tsp salt 1/2 tsp vanilla
iNSTRUCTiONS: Preheat oven to 375F. Spray 10 x 10 x 2-inch baking dish with non-stick spray. In small bowl mix oats, flour, brown sugar, cinnamon and salt. With pastry cutter or fork, work the butter into the oatmeal mixture until clumpy and well mixed. Set aside. In medium bowl, toss apples, zucchini and raisins with lemon juice and vanilla. In separate bowl, mix together the brown sugar, allspice (or nutmeg) and salt. Gently toss with apple mixture to thoroughly coat. Spread apple mixture evenly over bottom of prepared baking dish. Crumble the topping over the apples. Place dish in preheated oven, and bake for 2530 minutes, until the topping is crispy and golden on top and apples are bubbly. Serve warm with or without vanilla bean ice cream.
TASTES FROM HOME BY FRITO-LAY FANS: DESSERTS
DESSERTS
141
Peach and Blueberry Scones

by Jill Koly | cookingluck.blogspot.com
INGREDiENTS: 2 1/4 cups all-purpose flour 1/4 cup sugar 1 Tbsp baking powder 1/4 Tbsp baking soda 1/4 Tbsp salt 1/2 cup cold butter, cubed 1/2 cup shortening 3/4 cup peaches, peeled and diced 1/2 cup dried blueberries 1/2 cup buttermilk iNSTRUCTiONS: Preheat the oven to 400F. Grease one cookie sheet. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or two knives, cut in the shortening and butter until the mixture resembles coarse meal. Mix in the peaches and the blueberries. Add the buttermilk and stir until a dough is formed. Turn the dough out onto the prepared cookie sheet. Lightly flour your hands and pat the dough into a large circle. Use a knife to cut the dough into eight equal pieces. Bake for 30-35 minutes or until golden brown. Serve warm.
142
DESSERTS
Chocolate Cookie Ice Cream Cake

by Jaimi Grether | redscottage.blogspot.com
INGREDiENTS: 25 chocolate sandwich cookies with cream filling, mashed 1/2 gallon vanilla ice cream 1 9-oz container whipped topping 1/4 lb soft butter 1 jar fudge topping Chopped nuts to taste iNSTRUCTiONS: Mix mashed cookies with butter and press into 9 x 13-inch glass dish, reserving 1/2 cup. Spread ice cream on top of cookie crust. Add fudge topping, spreading over ice cream. Spread whipped topping on top and add the nuts on top. Sprinkle with remaining crumbs on top and freeze. Keeps up to 10 days.
DESSERTS
143
Fresh Apple Cake

by Mona Phelps | couponcrazyinky.com
INGREDiENTS: 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 tsp salt 2 cups sugar 2 1/2 cups flour 2 eggs, slightly beaten 1/2 cup oil 1/2 cup applesauce 3 cups apples, finely chopped 1 cup nuts, chopped (optional) 1 1/2 cups butterscotch or peanut butter chips iNSTRUCTiONS: Mix baking soda, baking powder, cinnamon, salt, sugar and flour together. Add the eggs, oil, apples and nuts. Mix well using a spoon (not a mixer). The dough will be stiff. Spoon the mixture into a greased and floured 9 x 13-inch pan. Sprinkle with the butterscotch chips. Bake at 350F for one hour.
144
DESSERTS
Chocolate Chip Oatmeal Bread

by Barb Stewart | moms-winterbabe98.blogspot.com
INGREDiENTS: 2 cups all-purpose flour 1 cup rolled oats or quick oats 1/2 cup sugar 1/2 cup brown sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 1/2 cup chopped nuts 1/2 cup of miniature chocolate chips 1 1/2 cups buttermilk 2 large eggs 1/4 cup melted butter iNSTRUCTiONS: In a large bowl, mix together the flour, oats, sugars, baking powder, baking soda, cinnamon, salt, nuts and chocolate chips. In a small bowl, beat the buttermilk, eggs and butter. Stir in wet ingredients until evenly moistened (batter will be lumpy). Scrape into a buttered and floured 9 x 5-inch loaf pan. Bake in a 350F oven for about 50 minutes or until a toothpick inserted in center comes out clean.
DESSERTS
145
Pineapple Caramel Bites

by Janet Vickers | momma-money.blogspot.com
INGREDiENTS: 1 can sliced pineapple 1 can sweetened condensed milk 1 container frozen whipped topping Maraschino cherries iNSTRUCTiONS: Boil 4 cups water. Place the can of sweetened condensed milk in the water. Make sure the can is submerged. Boil for 90 minutes. Allow to cool for 30 minutes. Place the slices of pineapple on a plate. Open the can of sweetened condensed milk and spoon onto the pineapple slices. Top with whipped topping and a cherry.
146
DESSERTS
Peach Cobbler
by Katherine Bartlett | ourwhiskeylullaby.blogspot.com
INGREDiENTS: 4 cups peaches, peeled and sliced 2 cups sugar, divided 1/2 cup water 8 Tbsp butter 1 1/2 cups self-rising flour 1 1/2 cups milk Ground cinnamon (optional) Whipped cream or vanilla ice cream (optional)
iNSTRUCTiONS: Preheat oven to 350F. Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes, then remove from the heat. Add butter to a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. Bake for 30-45 minutes. Batter will rise to top during baking. To serve, scoop onto a plate with your choice of whipped cream or vanilla ice cream.
DESSERTS
147
Lemon Meringue Pie

by Ashley Sears | crunchyfrugalista.com
INGREDiENTS: 1 reduced-fat graham cracker pie crust 1 can non-fat sweetened condensed milk 3 eggs, separated and room temperature 6 Tbsp sugar 1 cup lemon juice 1/8 tsp cream of tartar iNSTRUCTiONS: Preheat oven to 350F. Separate egg whites and egg yolks into separate bowls. In the bowl with the egg yolks, mix in the sweetened condensed milk and the cup of lemon juice. Pour the lemon mixture into the pie crust, set aside. Add 1/8 tsp cream of tartar to unwhipped egg whites. Whip the egg whites until frothy. Add 1 Tbsp of sugar at a time to whites until stiff peaks form. Place meringue on top of lemon mixture and make sure to seal the edges. Place in oven until top of meringue is slightly browned.
148
DESSERTS
Toffee Bar Ice Cream Pie

by Pam Wattenbarger | thethriftythings.com
INGREDiENTS: Crust: 1 package chocolate sandwich cookies, crushed (I like the double stuffed filling) 2 Tbsp butter, melted Filling: 1 pint vanilla ice cream, slightly thawed 3 toffee bars, crushed Topping: 1 8-oz container whipped topping 1/2 cup chocolate fudge 1/2 cup caramel sauce 1 toffee bar, crushed iNSTRUcTiONS: Mix butter and crushed cookies together. Spread evenly across bottom and sides of 8- or 9-inch round pie pan. Mix toffee bars with slightly thawed ice cream until blended. Spread ice cream across crust. Freeze for 1 hour (or until firm). Top with whipped topping, then drizzle fudge and caramel across the top of the pie. Sprinkle crushed toffee bar over top. Freeze until serving. For variation, when peaches are in season (our state is a major producer!), I change the crust to sugar cookies (crushed) and add 3 cups fresh peaches mixed with 1/2 cup sugar to the ice cream. Drizzle the top with 1/4 cup of heated peach spreadable fruit. Its amazing!
DESSERTS
149
Old Fashioned Apple Dumplings

by Lydia Beiler | thriftyfrugalmom.blogspot.com
INGREDiENTS: 6 medium apples, peeled and cored (leave whole) 2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 2/3 cup shortening 1/2 cup milk Sugar and cinnamon iNSTRUCTiONS:
Sift flour, baking powder and salt together. Cut in shortening until crumbly. Add milk and press together lightly, working dough only enough to hold together. Roll dough out on floured surface into a 12 x 18-inch rectangle 1/8- to 1/4-inch thick. Cut into six 6-inch squares. Place whole apple on each square. Fill cavity of each apple with 1 Tbsp sugar then sprinkle generously with cinnamon. Fold edges of square towards the center and pinch edges together, covering apples completely. Place dumplings 1 inch apart in a greased baking dish. Make sauce by combining brown sugar, water and spices. Cook for 5 minutes, remove from heat and add butter. Pour over dumplings. Bake at 375F for 35 to 40 minutes. Baste occasionally during baking. Serve warm with milk or ice cream. Variation: Roll dough into rectangle 1/4-inch thick. Spread with sliced apples. Sprinkle with 1/2 cup brown sugar and 1/2 tsp cinnamon. Roll up like a jelly roll and cut into 1 1/4-inch slices. Place in pan, pour syrup over and bake.
Sauce: 2 cups brown sugar 2 cups water 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 cup butter
150
DESSERTS
Grandmas Oatmeal Cookies

by Sheila Rogers | showcasesisters.blogspot.com
INGREDiENTS: 3 eggs 1 1/2 cups shortening 2 cups sugar 1/2 cup sweetened condensed milk 1 cup raisins 6 cups quick oats 3 cups flour 2 tsp baking soda 1 tsp cloves 2 tsp cinnamon 1 tsp ginger 1 1/2 tsp salt iNSTRUCTiONS: Preheat oven to 350F. In a large bowl, combine the flour, cloves, cinnamon, ginger, baking soda and salt. Add in quick oats and mix well. In a medium bowl, combine shortening, condensed milk and sugar. Mix until creamy. Add in eggs and mix well. Pour into dry mixture and mix until well blended. Fold in raisins. Using cookie scoop or tablespoon, drop onto cookie sheet. Bake for 10 minutes. Makes a lot of cookies, but they will keep for 2-3 weeks in a well-sealed container.
DESSERTS
151
Nanaimo Bar
by Kristi Cushman | summermum.blogspot.com
INGREDiENTS: For bottom layer: 1/2 cup butter 1/4 cup sugar 5 Tbsp cocoa 1 egg, beaten 1 1/4 cups graham cracker crumbs 1/2 cup almonds, finely chopped 1 cup toasted coconut For middle layer: 1/2 cup unsalted butter 2 Tbsp plus 2 tsp cream 2 Tbsp custard powder or vanilla pudding mix 2 cups powdered sugar For top layer: 4 oz semi-sweet chocolate 2 Tbsp butter
iNSTRUCTiONS: To make the bottom layer: Melt first 3 ingredients in double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 x 8-inch pan. To make the middle layer: Cream butter, cream, custard powder and powdered sugar together well. Lightly spread over bottom layer in pan. To make the top layer: Melt chocolate and butter over low heat. Cool. Once cool but still liquid, pour over second layer and chill in refrigerator. Once hardened, cut into small bars.
152
DESSERTS
Banana Cream Pie

by Deb Klein | debshere.blogspot.com
INGREDiENTS: Crust: 1 1/2 cups all-purpose flour plus extra for rolling 1/2 tsp salt 1/4 cup solid vegetable shortening, chilled 1/4 cup butter, chilled 4-8 Tbsp ice water Pie Filling: 2/3 cup sugar 1/3 cup cornstarch 3 cups milk 4 egg yolks 2 Tbsp butter or margarine 1 Tbsp vanilla extract 2-3 bananas Fresh Whipped Cream Topping: 3/4 cup whipping cream, chilled 2 Tbsp powdered sugar 1 tsp vanilla extract Chilled glass or metal mixing bowl
iNSTRUcTiONS: Crust: Combine flour and salt in a food processor fitted with the metal blade. Add the shortening and butter and process using on/off pulses until the mixture is the size of peas. Add the water 1 tablespoon at a time, processing until the dough just begins to come together. Form the dough into a ball then flatten into a disk. Wrap in plastic and refrigerate until chilled, at least 1 hour. Preheat the oven to 350F. Remove the chilled dough from the refrigerator and let soften slightly. Roll out dough on lightly floured surface to 10 inches round, about 1/8-inch thick. Transfer the dough to a 9-inch pie dish. Crimp the edges decoratively. Bake until the edges of the crust are lightly browned, about 10 to 15 minutes. Transfer to a rack. Let cool completely. CONtINUED ON NEXt paGE
DESSERTS
153
BANANA CREAM PIE - CONTINUED FROM pREVIOUS pAGE Pie Filling: Combine sugar and cornstarch in a heavy saucepan. Stir in milk until blended. Cook over medium heat, stirring frequently, until mixture comes to a boil. Remove from heat. In a small bowl, beat egg yolks and add a few spoonfuls of the hot pudding mixture to the eggs. Stir together quickly and return egg mixture to the hot pudding, stirring continuously to blend all together. Return to the heat and bring to a boil. Remove from heat and add butter and vanilla. Let stand 5 minutes, stirring occasionally. Slice bananas and scatter in pie shell, pour warm mixture over bananas. Cover with plastic wrap and refrigerate until cooled. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds. For Whipped Cream: Pour cream into a glass or metal bowl and beat until soft peaks form. Gradually add powdered sugar until all has been blended and then add vanilla slowly until it has also been blended. Mixture should have stiff peaks. The whipped cream may be put into a pastry bag.
154
DESSERTS
Caramel Popcorn
by Amanda Wilderman | twowild.blogspot.com
INGREDiENTS: 3 1/2 quarts popcorn or 2 bags salted and buttered cooked microwave popcorn 1/2 cup margarine 1 cup brown sugar 1/2 cup light corn syrup 1/2 tsp salt 1/2 tsp vanilla 1/4 tsp baking soda iNSTRUCTiONS: Pour popcorn into a large pan. Pick out and throw away any unpopped kernels. In a sauce pan, combine margarine, brown sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes over medium heat. When it is done, remove from heat and then add the vanilla and baking soda, stir. Pour over popcorn while stirring and bake in a 250F oven, stirring every 15 minutes, for 1 hour. After it is done baking, spread out on a layer of wax paper on your table or counter to let cool to prevent sticking. Either eat it all right away, or store in an airtight container.
DESSERTS
155
Great-Aunt Mayes Apple Cake

by Diane Schmidt | savingsmania.com
INGREDiENTS: 2 1/2 cups flour 2 cups sugar 2 tsp baking powder 1 tsp cinnamon 3/4 cup oil 4 cups apples, diced 1 cup walnuts, chopped 2 eggs, beaten Pinch of salt 1 tsp vanilla iNSTRUCTiONS: Preheat oven to 350F. Mix all ingredients together. Lightly grease a 9 x 12-inch baking dish and add ingredients. Sprinkle the top with cinnamon and sugar. Bake for 45 minutes.
156
DESSERTS
Super Angel Food Cake Delight

by Zabrina Caldwell | zsblogspace.blogspot.com
INGREDiENTS: Pre-made angel food cake 1 container whipped topping Small box vanilla instant pudding mix 1 can crushed pineapple Fresh or frozen berries (I always get frozen and add a little sugar. It gives the berries a nice berry/sugar sauce!) Sugar to taste iNSTRUCTiONS: Add a little sugar and berries to a bowl, shake. Take the angel food cake and slice it into 3 whole-circle sections. Mix the whipped topping, pudding mix and crushed pineapple (leave juice and all) in a large mixing bowl. Take mixture and refrigerate for about 15 minutes. Stir and apply to bottom layer of angel food cake. Add the second layer and cover with mixture and do the same with the top layer. Add fresh or thawed frozen berries to the top for garnish. Serve in slices with the mixture of frozen or fresh berries and sugar sauce on top. Variation: Cut angel food cake into cube shapes and place a layer in a see-through pan or bowl. Then place a layer of berries and a layer of the mixture of whipped topping, pineapple and pudding; then a layer of angel food cake cubes, and repeat (it will look like a parfait). Use extra berries for added topping if guests wish.
DESSERTS
157
Wed love to hear from you stay in touch!

Follow us on Twitter: @FritoLay Friend us on Facebook: www.facebook.com/fritolay Visit our Snack Chat blog: www.snacks.com

Frito Lay Cook Book

Cargado por

Información del documento

Descripción original:

Derechos de autor

Formatos disponibles

Compartir este documento

Compartir o incrustar documentos

Opciones para compartir

¿Le pareció útil este documento?

¿Este contenido es inapropiado?

Copyright:

Formatos disponibles

Frito Lay Cook Book

Cargado por

Copyright:

Formatos disponibles

Tastes

SHARED RECIPES THAT REMIND US OF HOME

All trademarks are owned by Frito-Lay North America, Inc. 2011

Chef Stephen Kalil

Frito-Lay Executive Research Chef

Slow Cooked Midwest Corn Chowder

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Maryland Crab Soup

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Dawns Ultimate Nachos

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Tomato and Corn Salsa

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Corn and Pepper Chowder

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Daddys Queso Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Cajun Onion Petals

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

FRITOS Chili Pie

by Kat Balog | generationsofsavings.blogspot.com

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

FRITOS Chili Pie

by Jade Clark | heyitsjade.blogspot.com

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Mini Taco Bowls

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Moms FRITOS Casserole

by Susan Smoaks | letseat2day.blogspot.com

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Nachos & Cheese

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Dykstras Thick & Chunky Salsa Dip Recipe

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Hamburger Cheese Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Pams Vegetable Soup

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Buffalo Chicken Wing Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Party Hamburger Cheese Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Cream Cheese & Onion Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Buffalo Chicken Dip

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Maryland Lump Crab Cakes

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Spicy Shrimp & Grits Bites

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

FRITOS Chili Pie (Baked)

by Rachel McGuire | amomsrantings.com

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

Southern Catsh Stew