Frito Lay Cook Book

SHARED RECIPES THAT REMIND US OF HOME

by Frito-Lay FansTastes from Home

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

They say the kitchen is the heart of the home. It’s where families come together to cook, eat and create memories that will always remind them of where they’re from. Many times, the meals cooked in the kitchen become traditions passed down through generations. They’re 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, I’m 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 flavors from regions across the U.S. Together they create a book of flavors—Tastes 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

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.

4

38

110

138

Appetizers

Appetizers

APPETIZERS6

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERS

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.

Slow Cooked Midwest Corn Chowderby Alison Groen | rosiediscovers.blogspot.com

6 APPETIZERS


http://rosiediscovers.blogspot.com

APPETIZERS 7

TASTES FROM HOME BY FRITO-LAY FANS: APPETIZERStastes from home by frito-lay fans: appetizers

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


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 hours—no rushing! Serve with steamed crabs, shrimp and corn

on the cob. The soup freezes well for leftovers!

Maryland Crab Soupby Brandi LaBarre | savvystudentshopper.com

7APPETIZERS


http://savvystudentshopper.com/

APPETIZERS8


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 jalapeños, 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, jalapeños, 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. It’s perfect for a big crowd because it

makes a lot!

by Rachel DeMille | secondtimearound09.blogspot.com

Mexican Salsa

http://www.fritolay.com/our-snacks/tostitos-restaurant-style-chips.html

http://secondtimearound09.blogspot.com

APPETIZERS 9


by Bonny Sallee | quicktattletails.com

Salmon Chowder

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 6–8.

http://quicktattletails.com

APPETIZERS10


10

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 jalapeño peppers, finely chopped

1 1/2 cups lettuce, chopped

1 1/2 cups tomatoes, diced

1/2 cup sour cream

InstructIons:

Preheat oven to 350°F. 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 jalapeños 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 it’s done, let stand for 10 minutes and add the lettuce, tomato and sour cream

on top.

by Dawn Hedrick | busybeesbasket.com

Dawn’s Ultimate Nachos



http://www.fritolay.com/our-snacks/tostitos-chunky-salsa-mild.html

http://busybeesbasket.com


APPETIZERS 11


11

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.

by Tammylyne Klain | talesfromtammylyne.com

Tomato and Corn Salsa


http://talesfromtammylyne.com

APPETIZERS12


12

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:

Sauté 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.

by Julia Simpson | confessionsofafrugalmind.blogspot.com

Corn and Pepper Chowder


http://confessionsofafrugalmind.blogspot.com

APPETIZERS 13


13

by Kristina Baker | coocoo4coupons-couponmom.blogspot.com

Daddy’s Queso Dip

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.


http://coocoo4coupons-couponmom.blogspot.com

APPETIZERS14


14

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

by Rachael Flippo-Howell | frugalistachick.info

Cajun Onion Petals

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


http://frugalistachick.info/

APPETIZERS 15


15instructions: 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 300°f. 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 3–5 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 4–6 adults and the recipe can be adjusted

accordingly based upon the number of people you will be serving.


®

APPETIZERS16


16

by Kat Balog | generationsofsavings.blogspot.com

FRITOS Chili Pie

IngredIents: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 flakes1 can fire-roasted tomatoes, diced2 cans chili beans1 package chili mix1 tsp oilFRITOS® 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 350°F. 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.


http://generationsofsavings.blogspot.com

http://www.fritolay.com/our-snacks/fritos-original-corn-chips.html

http://www.fritolay.com/our-snacks/fritos-chili-cheese-corn-chips.html

http://www.fritolay.com/our-snacks/fritos-scoops.html

APPETIZERS 17


17

IngredIents:

1 bag FRITOS® corn chips

1 can chili

Cheddar cheese, shredded

Onion, chopped

Jalapeños (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 jalapeños for an extra kick! Yee-haw!

by Jade Clark | heyitsjade.blogspot.com

FRITOS Chili Pie®



http://heyitsjade.blogspot.com


APPETIZERS18


18

by Brandy Chandler | jhchandler.blogspot.com

Mini Taco Bowls

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!


http://jhchandler.blogspot.com

http://www.fritolay.com/our-snacks/tostitos-scoops-chips.html


APPETIZERS 19


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.

by Jayne Hitchcock | netcrimes.blogspot.com

Onion Dip


http://netcrimes.blogspot.com/

APPETIZERS20


by Tim Norman | timnormanphoto.com

Chili Dip

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!

http://www.timnormanphoto.com/


APPETIZERS 21


21

IngredIents:

5-6 medium tomatoes, diced small

1-2 small yellow or white onions, chopped small

1 jalapeño pepper, chopped finely


InstructIons:

Combine everything together to taste and serve—instant

and fresh dip or taco night side dish!

by Katie Klein | katiesfrugalfinds.blogspot.com

Pico De Gallo

http://katiesfrugalfinds.blogspot.com

APPETIZERS22


22

by Susan Smoaks | letseat2day.blogspot.com

Mom’s FRITOS Casserole

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 350°F. Top

with taco sauce, sour cream and additional FRITOS® corn chips to taste

when serving.

®


http://letseat2day.blogspot.com



APPETIZERS 23


23

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.

by Jacqueline Nice | mamato1princessn1monster.blogspot.com

Nachos & Cheese



http://mamato1princessn1monster.blogspot.com

APPETIZERS24


24

by Quanda Dykstra | naddezsgoodycorner.blogspot.com

Dykstra’s Thick & Chunky Salsa Dip Recipe

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.


http://naddezsgoodycorner.blogspot.com


APPETIZERS 25


25

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.

by Lisa Collins | sweetiesfreebies.com

Hamburger Cheese Dip


http://www.fritolay.com/our-snacks/tostitos-smooth-and-cheesy-dip.html

http://www.fritolay.com/our-snacks/tostitos-salsa-con-queso.html


http://sweetiesfreebies.com


APPETIZERS26


26

by Cristi King | thekingscourt4.blogspot.com

Salmon Croquettes

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.


http://thekingscourt4.blogspot.com

APPETIZERS 27


27

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!

by Jennifer Quillen | therebelchick.com

Queso



http://therebelchick.com

APPETIZERS28


28

by Gwen Staples | thesavingsjungle.com

Pam’s Vegetable Soup

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.


http://thesavingsjungle.com

APPETIZERS 29


29

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 350°F

until the cheese melts.

by Mary Edwards | couponersunited.com

Buffalo Chicken Wing Dip


http://couponersunited.com

APPETIZERS30


30

by Fritzie Kidder | frugalfritzie.com

Party Hamburger Cheese Dip

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 jalapeño 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.


http://frugalfritzie.com

APPETIZERS 31


31

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)

LAY’S® Classic potato chips or crackers (optional)

InstructIons:

Combine all ingredients. Chill for 4 hours before

serving with LAY’S® Classic potato chips, crackers

or vegetables. The longer that it sits, the stronger

the flavors combine and the better it is.

by Mellisa Rock | gettingallmyducksinarow.com

Confetti Dip


http://www.fritolay.com/our-snacks/lays-classic-potato-chips.html

http://gettingallmyducksinarow.com

APPETIZERS32


32

by Rhonda Shaw | ruready4freebies.net

Cream Cheese & Onion Dip

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)

LAY’S® Classic potato chips

InstructIons:

Mix all the ingredients (best if you use a beater—makes it smoother)

and serve with LAY’S® Classic potato chips or crackers.


http://ruready4freebies.net


APPETIZERS 33


33

by Sheila Womack | clippingtoosave.blogspot.com

Buffalo Chicken Dip

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.


www.clippingtosave.blogspot.com

APPETIZERS34


34

by Anne Gustkeholder | upstateramblings.com

Maryland Lump Crab Cakes

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 375°F. 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.


http://upstateramblings.com

APPETIZERS 35


35


by Michelle Atwood | iheartpublix.com

Spicy Shrimp & Grits Bites

IngredIents:3/4 cup quick cooking grits2 1/2 cups chicken broth1/2 cup cream or whole milk1/2 cup cheddar cheese, shredded 1 Tbsp Creole seasoning1/2 tsp pepper1 lb shrimp, peeled1 spicy Creole shrimp boil packet1 8-oz package cream cheese, softened2–3 Tbsp pickled jalapeños (or 1 fresh jalapeño), chopped 2 cups TOSTITOS® Restaurant Style tortilla chips , crushedCanola 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 jalapeños. 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 chips—the 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.

http://www.iheartpublix.com/



APPETIZERS36


by Rachel McGuire | amomsrantings.com

FRITOS Chili Pie (Baked)®

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 325°F. 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.

http://amomsrantings.com



APPETIZERS 37


Main Courses

Main Courses

40 MAIN COURSES

TASTES FROM HOME BY FRITO-LAY FANS: MAIN COURSES

40

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 sauté 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.

Southern Catfish Stewby Karen Eidson | reviews.fabgrandma.com


http://reviews.fabgrandma.com

41MAIN COURSES


41

Yummy Chickenby 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 LAY’S® Honey Mustard flavored potato chips, crushed

InstructIons:

Preheat oven to 375°F. Clean and pat dry chicken breasts. Add salt

and pepper to taste. Crush LAY’S® Honey Mustard flavored potato

chips in gallon size freezer bag. Melt butter in dish. Dip chicken in

melted butter. Roll chicken in crushed LAY’S® 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.


http://www.fritolay.com/our-snacks/lays-honey-mustard.html

http://savingwithwendy.blogspot.com


Yorkshire Pudding

1 cup milk

1 cup flour

3 eggs

Salt

Butter

Oil

42 MAIN COURSES


Roast Beef, Mashed Potatoes and Yorkshire Puddingby 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


InstructIons:roast beef and gravy

Preheat oven to 350°F. 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 135ºF (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

http://www.savingyoudinero.com/

43MAIN COURSES


ROAST BEEF, MASHED POTATOES AND YORKSHIRE PUDDING - CONTINUED FROM

PREvIOUS PAGE

Yorkshire Pudding

Preheat oven to 425°F. 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 350°F 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 Enchiladasby 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 350°F 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 doesn’t 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!

http://www.supersavinmomma.com/

45MAIN COURSES


Falafelby Wendy Shain | zahavatikva.blogspot.com

IngredIents:1 cup dried garbanzo beans (or 1 can well drained)1/2 large white onion, roughly chopped2 Tbsp cilantro, minced2 Tbsp parsley, minced1 tsp salt4 cloves garlic, chopped1 tsp ground cumin1 1/2 tsp baking powder3 Tbsp warm water1 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 it’s 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 375°F 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.

http://zahavatikva.blogspot.com/

46 MAIN COURSES


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.

Lemon Tarragon Chicken

http://shopperstrategy.com

47MAIN COURSES


Baked Zitiby 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 350°F. 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!).

http://shoppingthisweek.blogspot.com

48 MAIN COURSES


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.

Creamy Chicken Casserole

http://beffysbargains.blogspot.com/

49MAIN COURSES


Cajun Herb & Spice Chickenby Beverly Barrington | eblebco.com

IngredIents:

2 chicken breasts, split

1 bag LAY’S® 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


Butter-flavored cooking spray

InstructIons:

Mix French onion dip, olive oil, balsamic vinegar, Cajun seasonings, salt and pepper.

Coat the chicken. Roll in the LAY’S® Cajun Herb & Spice flavored potato chips. Place

in casserole dish sprayed with butter-flavored cooking spray. Place in oven preheated

at 450°F and then turned down to 375°F. Cook for approximately 35 minutes at 375°F

or until internal temp reaches 180°F on meat thermometer. Place aluminum foil only

over the chicken—not the entire casserole dish—the last 10 minutes to keep from

over-browning the chips.

http://www.eblebco.com/

http://www.fritolay.com/our-snacks/lays-cajun-herb-spice.html








50 MAIN COURSES


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 400°F. 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.

Stuffed Green Peppers

http://thischattanoogamommysaves.blogspot.com

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

51MAIN COURSES


Eloise’s Homemade Cheesy Lasagnaby 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

InstructIons:Preheat the oven to 400°F. Cook meat with seasonings and onion until brown. You may also add the peppers

and mushrooms if you like them sautéed – 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 doesn’t 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!

http://mommy2twogirls.blogspot.com

52 MAIN COURSES


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 it’s 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, sauté 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 sautéed sweet onions. Next, I add the other half of the chicken and top

with bleu cheese, sautéed sweet onions and the yummy balsamic vinegar reduction.

Sweet Onion Balsamic Bleu Chicken Burger

http://alwaysinwonder.com

53MAIN COURSES


Balsamic Sweet Onion Crunchy Meatloafby Kelli Avery | insidemyheadwithkelli.blogspot.com

IngredIents:

2 lbs hamburger meat

3 cups LAY’S® 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 375°F. 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 LAY’S® Balsamic Sweet Onion flavored potato chips. Mix well until all

ingredients are blended and the liquid has been soaked up. Spread the remaining crushed

LAY’S® 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.

http://www.fritolay.com/our-snacks/lays-balsamic-sweet-onion.html

http://insidemyheadwithkelli.blogspot.com


54 MAIN COURSES


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 don’t 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 40–45 minutes or until chicken is tender.

You could also use LAY’S® Creamy Garden Ranch flavored potato chips instead of the plain

potato chips!

Garden Ranch Chicken

http://theshoppersapprentice.com

http://www.fritolay.com/our-snacks/lays-creamy-garden-ranch.html

55MAIN COURSES


Beef Stroganoffby 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.

http://savingfor6.blogspot.com

56 MAIN COURSES


by Dawn Spickard | flipoutmama.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


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 manufacturer’s instructions, on low for a most

fabulous dinner. Low heat on a slow cooker in about 200°F, and high heat on a slow cooker is

about 300°F.

Swiss Steak

http://flipoutmama.blogspot.com

57MAIN COURSES


Meatloafby 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 350°F. 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.

http://bargainswithbarb.blogspot.com

Onions

Mushrooms

Hamburger meat

Eggs

Seasoned bread crumbs

58 MAIN COURSES


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

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 350°F 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.

Homemade Meatballs and Tomato Sauce

http://blog.joerenken.com

59MAIN COURSES


World’s Best Pancakesby 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.

http://christinbanda.blogspot.com

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)

60 MAIN COURSES


60

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

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.

Hearty Midwest Chiliby Catherine Lewis | cuzinlogic.com


http://cuzinlogic.com

61MAIN COURSES


IngredIents:1 medium to large onion, minced4-6 garlic cloves, minced1 Tbsp olive oil1 cup bread crumbs1 cup milk4 lbs lean ground meat 1/2 cup parmesan cheese2-3 Tbsp parsley2 eggs, beatenKetchup (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, sauté until tender. While the vegetables are

cooking, mix together the bread crumbs and milk in a large mixing bowl. Add the sautéed 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 350°F until internal temperature reaches 160°F—around 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.

Hearty Meatloafby Laura O’Neill | daybydayinourworld.com

61


http://daybydayinourworld.com

62 MAIN COURSES


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 375°F 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).

62

The Best Meatloaf Everby Denise Evanoff | gpangburn.blogspot.com


http://gpangburn.blogspot.com

63MAIN COURSES


IngredIents:

1 cup honey

1/4 cup mustard

1/2 cup soy sauce

6-8 boneless, skinless chicken breasts

InstructIons:

Preheat oven to 375°F. 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.

Honey Mustard Chickenby Dolly Conner | dollysdollar.blogspot.com

63


http://dollysdollar.blogspot.com

64 MAIN COURSES


64

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.

Beef BBQby Amber Macdonald | dragonflysweetnest.blogspot.com


http://dragonflysweetnest.blogspot.com

65MAIN COURSES


65

IngredIents:

1 lb ground beef

1/2 cup onions, chopped

1/4 cup butter or margarine

2 Tbsp flour

1 tsp salt


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.

Hamburger Stroganoffby Leslie Gosney | enjoylifeenjoynow.com


http://enjoylifeenjoynow.com

66 MAIN COURSES


66

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 350°F. 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.

Creamy Chickenby Erin Brady | erinbrady14.blogspot.com


http://erinbrady14.blogspot.com

®

67MAIN COURSES


67

IngredIents:

1 2-lb roast

1 can Pepsi®


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 there’s 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.

Pepsi Roast Beefby Brandi Mitchell | flipflopmama.com


http://www.pepsi.com/

http://www.pepsi.com/

http://flipflopmama.com

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

68 MAIN COURSES


68

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

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.

Greek Lamb Burgersby Elaine Okupski | freecellpenguin.blogspot.com


http://freecellpenguin.blogspot.com

69MAIN COURSES


69

IngredIents:

1 cup LAY’S® 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


2 eggs, beaten

3 lbs ground beef

InstructIons:

Preheat oven to 375°F. 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.

Sour Cream and Onion Meatloafby Paula Krueger | frostedfingers.com


http://www.fritolay.com/our-snacks/lays-sour-cream-onion-chips.html

http://www.fritolay.com/our-snacks/lays-sour-cream-onion-chips.html

http://frostedfingers.com

70 MAIN COURSES


70

IngredIents:

2 lbs ground chuck

1 small red onion, finely diced

1 small jalapeño, seeded, deveined and finely diced

1 Tbsp hot sauce

1 cup crushed LAY’S® Classic potato chips (I like using the new LAY’S® 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 jalapeño). Form mixture

into palm-sized balls and flatten slightly (don’t 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!

Pop’s Burgersby Terri Patillo | gatheringmyroses.blogspot.com




http://gatheringmyroses.blogspot.com


Topping:1 chipotle chile plus 1 tsp adobo sauce from can1 can tomato sauce 1 Tbsp ketchup

Ranch Mashed Potatoes:4 medium potatoes (about 2 lbs)1/2 cup ranch sour cream dip1/2 cup milk2 Tbsp butterSalt and black pepper to taste

71MAIN COURSES


71

IngredIents:2 lbs ground beef1 egg, beaten1/2 cup onions, finely chopped1/2 cup red bell pepper, finely chopped1/2 cup green bell pepper, finely chopped1/2 cup milk1 cup unsalted crackers1/2 tsp dried oregano1/2 tsp garlic powder1/2 tsp onion powderSalt and pepper to taste

InstructIons:Preheat oven to 350°F. 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 350°F 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.

Chipotle Meatloaf and Ranch Mashed Potatoesby Sable Smith | gotgiveawayinfo.blogspot.com


http://gotgiveawayinfo.blogspot.com

72 MAIN COURSES


72

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


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 LAY’S® 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 350°F 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.

The Chicken Panby BJ Gaskill | insidebjshead.blogspot.com



http://insidebjshead.blogspot.com

73MAIN COURSES


73

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 350°F in a regular oven or toaster oven. Remove from

the oven and spread a bit of shredded lettuce on each chip.

Serve and enjoy!

Sunny Baby BLTsby Russell Mercer | Frito-Lay Fan


http://www.fritolay.com/our-snacks/sunchips-original.html

http://www.fritolay.com/our-snacks/sunchips-garden-salsa.html

http://www.fritolay.com/our-snacks/sunchips-garden-salsa.html

http://www.fritolay.com/our-snacks/sunchips-french-onion.html

74 MAIN COURSES


74

IngredIents:red sauce:1 can tomato sauce plus 1 can water 2 Tbsp chili powder 1 tsp cumin1 tsp garlic1 tsp onion powder1 tsp cilantro

enchiladas:Frozen spinach1 can refried beans1/4 cup cheddar cheese1/4 cup fat free half and halfLarge tortillasSpanish 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 400°F for around 20 minutes. Let set for around 15 minutes once removed from the oven. Enjoy!

Easy Spinach Enchiladasby Andrea Roddy | madsouthernmom.blogspot.com


http://madsouthernmom.blogspot.com

75MAIN COURSES


75

IngredIents:

1 can diced tomatoes and chilies

1 can beans (any kind you like)

3 jalapeño 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 jalapeño slices and drain. Combine all

ingredients in slow cooker and cook on low heat for at least 4 hours.

MaCornoChiliby Debra Childers | maidenfine.wordpress.com


http://maidenfine.wordpress.com

76 MAIN COURSES


76

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 375°F. 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.

Honey MustardGlazed Chickenby Jeannine Scavo | mellanhead.blogspot.com

http://mellanhead.blogspot.com

77MAIN COURSES


77

IngredIents:

2 boxes macaroni and cheese

4 drops hot sauce (or to taste)


1 cup milk

1/2 stick butter

1 cup mild cheddar cheese

2 cups LAY’S® 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 375°F 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).

Southwest Chipotle Ranch Tuna Mac & Cheese Casseroleby Tiffaney Hackley | livinglifehousehold6style.com

http://www.fritolay.com/our-snacks/lays-chipotle-ranch.html


http://livinglifehousehold6style.com

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

78 MAIN COURSES


78

IngredIents:2 racks ribs (thawed if frozen)

Rib rub

Ice cubes

Your favorite BBQ sauce

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 225-250°F. 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 don’t 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 350°F 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.

Michelle’s IndoorOven-Cooked Ribsby Michelle Pegram | moneysavvymichelle.com


http://moneysavvymichelle.com

79MAIN COURSES


79

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 350°F oven for 30 minutes.

Let stand before serving.

Macaroni and Cheese Casseroleby Shelly Leatham | sweepnsave.blogspot.com


http://sweepnsave.blogspot.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 LAY’S® 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 tsp dried thyme (optional)

InstructIons:

Preheat oven to 375°F. 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 LAY’S®

Creamy Garden Ranch flavored potato chip crumbs. Continue baking 5-10 minutes

or until heated through.

Classic TunaNoodle Casseroleby Tracy Shaw | havingfunsaving.com

80 MAIN COURSES


80




http://www.havingfunsaving.com

For the Bruschetta:8 tomatoes on the vine2 cloves garlic, minced1 Tbsp extra virgin olive oil1 tsp balsamic vinegar1/2 cup basil leavesSalt and pepper1 baguette French bread

For the Pasta:1 box pasta (I choose penne) Extra virgin olive oilButter

81MAIN COURSES


81

IngredIents:For the Chicken:4 chicken breasts1 cup panko bread crumbs1/2 cup whole wheat seasoned bread crumbs1/4 cup grated cheese, plus extra for serving1/2 cup all-purpose flour1 1/2 tsp garlic powderSalt and pepper2 large eggsCooking spray

InstruCtIons:Chicken: Place oven rack in the middle of oven and preheat to 475˚F. 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.

Bruschetta Chickenwith Pastaby Kristyn Santee | theriseofanovelist.blogspot.com


http://theriseofanovelist.blogspot.com

82 MAIN COURSES


82

IngredIents:

Fresh romaine lettuce, roughly torn

Fresh tomatoes, chopped

Sliced black olives

Jalapeño 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!

Amazingly GoodTaco Saladby Katie Varrato | time2eatyall.blogspot.com


http://www.fritolay.com/our-snacks/doritos-nacho-cheese-chips.html

http://time2eatyall.blogspot.com

®

83MAIN COURSES


83

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 200°F. Turn on your favorite television show and enjoy.

Kick’n Grilled FRITOS Chili Cheese Wrapsby Vickie Cook | victoriasvoice44.blogspot.com




http://victoriasvoice44.blogspot.com

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

84 MAIN COURSES


84

IngredIents:

2 lbs ground beef

1 quart water

1 large onion, finely chopped


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

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.

Cincinnati-Style Chiliby Angela Bartiromo | abusymomoftwo.com


http://www.abusymomoftwo.com/

1/2 an onion, chopped to taste

Shredded cheese

Sour cream

1 can enchilada sauce

1 bag LAY’S® Cajun Herb & Spice flavored potato

chips, crushed

85MAIN COURSES


85

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

InstructIons:

Preheat oven to 350°F. 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 LAY’S® 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!

Enchiritosby Rachel Tiller | accordingtorachel.com





http://accordingtorachel.com

86 MAIN COURSES


86

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.

Mustard and OnionsLondon Broilby Cassie Dow | almostcrazycouponlady.com


http://almostcrazycouponlady.com

87MAIN COURSES


87

IngredIents:2 cups ziti noodles, uncooked1 cup ricotta cheese4 Tbsp parmesan cheese1 egg white, beaten1/2 tsp basil1/2 tsp oregano1/4 tsp black pepperGarlic powder to taste1 refrigerated pizza crust8 oz mozzarella cheese, sliced2 1/2 cups marinara sauce, unheated

1/2 tsp Italian seasoning

InstructIons:

Preheat oven to 400°F. 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.

Chicago Deep Dish Pazitiby Elizabeth Mays | anutinanutshell.com


http://www.anutinanutshell.com/

1 tsp jalapeño, 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

88 MAIN COURSES


88

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

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 jalapeño. Cover and chill in the

refrigerator. cooking directions: Heat oven or grill to 450°F. 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.

Spiced Pork and Pepper Skewers with Mango Sauceby Amy Cheaps | chasingtinyfeet.com


http://chasingtinyfeet.com

89MAIN COURSES


89

IngredIents:

1 1/4 lbs chicken tender strips

Flour

3 eggs, beaten

LAY’S® 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 LAY’S® Honey Mustard flavored

potato chips and crush both. Roll chicken tenders in crushed

chips and bake in a 350°F oven for 40 minutes.

Baked Chicken Tenders“Breaded”by Liza Corbo | ciraslyrics.com




http://ciraslyrics.com

90 MAIN COURSES


90

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.

Turkey Bacon Pasta Tossby Nancy Ulrich | tableforv.blogspot.com


http://tableforv.blogspot.com

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

91MAIN COURSES


91

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

InstructIons:Cook noodles according to package, rinse with cold water. Sauté 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.

Mac & Cheesy Chipotle Chickenby Jess Harp | hungryharps.com


http://www.hungryharps.com/2011/08/mac-cheesy-chipotle-chicken-and-frito.html

http://hungryharps.com

92 MAIN COURSES


92

IngredIents:

6 cups LAY’S® 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 LAY’S®

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 375°F until juices run

clear and chicken is cooked thoroughly. Be sure to check temperature

to ensure doneness. ENJOY!

Tangy Carolina BBQ Southern Fried Chickenby Lisa Samples | lifewithlisa.com


http://www.fritolay.com/our-snacks/lays-tangy-carolina-bbq.html



http://lifewithlisa.com

93MAIN COURSES


93

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.

Papaw’s Chili Recipeby Misty Richards | mikey-thesinglemom.blogspot.com



http://mikey-thesinglemom.blogspot.com

94 MAIN COURSES


94

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 LAY’S® Barbecue flavored potato chips.

Slow Cooker Pork BBQby Shanaka Brown | mamabee.net


http://www.fritolay.com/our-snacks/lays-barbecue-potato-chips.html

http://mamabee.net

95MAIN COURSES


95

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!

Spicy Pork SoftTaco Supremeby Stefani Tolson | mommyenterprises.com


http://mommyenterprises.com

96 MAIN COURSES


96

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.

Chicken and Dumplingsby Sharon Wood | momondealz.com


http://momondealz.com

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

97MAIN COURSES


97

IngredIents:4 potatoes, scrubbed, peeled and cubed3 Tbsp olive oil 1 packet ranch dressing3 Tbsp chipotle chili seasoning8 eggs, whisked12 pieces bacon1 tsp all-purpose seasoning (for seafood, chicken, poultry)

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!

Chipotle RanchBreakfast Burritoby Janae Chang | pinkdandychatter.com


http://pinkdandychatter.com

98 MAIN COURSES


98

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


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 you’re stirring. Serve over

rice. Add soy sauce to taste. Enjoy! This recipe makes 4-6 servings, depending on how hungry

you are!

Summer Stir-Fryby Michelle Marine | simplifylivelove.com


http://simplifylivelove.com

99MAIN COURSES


99

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


Garlic to taste, minced

InstructIons:

In a large pot, sauté 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.

Gramma’s Ratatouilleby Stacy Oleskiewicz | sjunkie.com


http://sjunkie.com

100 MAIN COURSES


100

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 LAY’S® Creamy Garden Ranch flavored potato chips, crushed

InstructIons:

Marinate the chicken in soy sauce overnight. Preheat oven to

350°F. 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.

Soy Sauce Chickenby Eileen Obregon | supersaversisters.com




http://supersaversisters.com

101MAIN COURSES


101

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 it’s 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.

Spicy GeorgiaPeach Chickenby Daniele Leonard | thefrugalnavywife.com


http://thefrugalnavywife.com

102 MAIN COURSES


102

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 be-

fore 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.

Better thanBreakfast Burgerby Miriam Tirips | wicproject.com


http://wicproject.com

103MAIN COURSES


103

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


1/4 cup cheese

Ranch dressing

InstructIons:

Mix all ingredients and enjoy!

Cobb Saladby Sammi Richardson | wordsearchpuzzledreams.com


http://www.wordsearchpuzzledreams.com/

104 MAIN COURSES


104

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 400°F. 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.

Spicy Meatloafby Marla Zickefoose | savingugreen.blogspot.com


http://savingugreen.blogspot.com

105MAIN COURSES


105

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 LAY’S® 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 LAY’S® Chipotle

Ranch flavored potato chips and the dressing mixture to the salad. Serve immediately.

Jan’s Spicy Chipotle Ranch Taco Saladby Jan Messali | jewelry4change.blogspot.com




http://jewelry4change.blogspot.com

106 MAIN COURSES


106

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 350°F. I also change the FRITOS® corn chips out

for TOSITOS® tortilla chips sometimes.

Chili Pieby Tammy Mauk | Frito-Lay Fan





107MAIN COURSES


107

IngredIents:

1 lb extra lean ground beef (93% lean or leaner)

1 onion, chopped


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.

Taco Soupby Danielle McCoy | flipflopreviews.blogspot.com


http://flipflopreviews.blogspot.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 (don’t 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!

by Meghan Lombardo | savvy-spending.com

Mom’s Taco Soup Recipe

108 MAIN COURSES




http://savvy-spending.com

109MAIN COURSES


Side Dishes

Side Dishes

by Tad A. Davis | purwiggy.blogspot.com

112

TASTES FROM HOME BY FRITO-LAY FANS: SIDE DISHES

SIDE DISHES112

Granny’s Homemade ‘Lumpy’ Mashed Potatoes

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!


http://purwiggy.blogspot.com

by Mendy Loyd | rocketcitysavings.blogspot.com

113


SIDE DISHES 113

My Grandmother’s Fried Okra

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


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.


http://rocketcitysavings.blogspot.com

114


SIDE DISHES

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 400°F. 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!

Macaroni and Cheese, Mom Style

http://wolfylover.blogspot.com

115


SIDE DISHES 115

Cheesy Cheddar Potatoesby 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 350°F for 30 minutes or until top begins to brown and bubble. Let sit

about 10 minutes before serving. Enjoy!


http://whatsoeveryedo.blogspot.com

116


SIDE DISHES116

Chili Red Beansby Sandra Roberts | bargains4wahms.com

IngredIents:

1 lb red beans

7 cups water

1/2 onion, chopped or onion powder 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 6–8 hours. Fix rice and corn bread for a true Cajun meal!


http://bargains4wahms.com

117


SIDE DISHES 117

Garlic Fried Eggplantby Christine Barry | barrysbites.wordpress.com

IngredIents:

1 egg

1 cup Italian-style bread crumbs

1 medium eggplant, sliced into six rounds


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.


http://barrysbites.wordpress.com

by Asha Marie Pena | ashabutterflys.blogspot.com

118


SIDE DISHES118

New Johnsonville Pasta Salad

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.


http://ashabutterflys.blogspot.com

119


SIDE DISHES 119

Three Corn Casseroleby 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 375°F. 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 clean—and be sure to serve hot!


http://bargainisthenewblack.blogspot.com

120


SIDE DISHES120

Red Sauceby Candy Sweeps | candysweeps.blogspot.com

IngredIents:

5-6 Roma tomatoes, diced

1/2 cup onion, chopped

2 Tbsp olive oil


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 sauté 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.


http://candysweeps.blogspot.com

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

121


SIDE DISHES 121

Chicken Ranch Broccoli Totsby 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

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!


http://cuptincreations.blogspot.com

122


SIDE DISHES122

Hot Cinnamon Applesauceby 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.


http://becomingsensible.blogspot.com

123


SIDE DISHES 123

Gulf Coast Beer Breadby 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 350°F. 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.


http://blesstheirheartsmom.blogspot.com

124


SIDE DISHES124

Hash Brown Casseroleby Allison Griffin | healthyhousewifefiles.com

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 350°F for 1 hour.


http://healthyhousewifefiles.com

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.

125


SIDE DISHES 125

Beer-Battered Onion Rings


http://homeschoolparent.blogspot.com

126


SIDE DISHES126

Summer Saladby Michelle Filler | fillersfinds.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!


http://fillersfinds.blogspot.com

127


SIDE DISHES 127

Amish Macaroni Saladby Danielle McCoy | flipflopreviews.blogspot.com

IngredIents:4 cups elbow macaroni, uncooked4 hard-boiled eggs, chopped 5 stalks celery, chopped1 small red bell pepper, seeded and chopped 1 cup cherry tomatoes, cut in halves or quarters1 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 relish3 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 salt1 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.


http://flipflopreviews.blogspot.com

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)


1/3 bag LAYS® Creamy Garden Ranch flavored potato chips, crushed

InstructIons:

Preheat oven to 350°F, 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 LAY’S®

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!

128


SIDE DISHES128

Scalloped Potatoes with a Twist!


http://marilynsmoneyway.blogspot.com



129


SIDE DISHES 129

Smashed Ranch Potatoesby 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 375°F oven until heated through. Put a little more shredded

cheese on top and enjoy.


http://shouldhavethought.blogspot.com

130


SIDE DISHES130

Warm Chicken Saladby 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

LAY’S® 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 350°F. 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.



http://honeyrose80.blogspot.com


131


SIDE DISHES 131

Grandma’s Dried Cornby 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 250°F 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 (I’ll be

right over).


http://kitchentable4.com

132


SIDE DISHES132


Southern Potato Saladby 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 cup sweet pickle relish

1/8 tsp yellow mustard

4 tsp sugar


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.

http://placeforevery-thing.com

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 jalapeño slices

1/8 cup hot sauce

A pinch of salt

InstructIons:

Preheat oven to 400°F. 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, jalapeño

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!

133


SIDE DISHES 133

Mama’s Homemade Kickin’ Mac & Cheese


http://www.couponclippindaddy.com

134


SIDE DISHES134

American Chinese Fried Riceby 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 oil2 Tbsp chicken bouillon6 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% done—they 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.


http://sugarpopribbons.blogspot.com

135


SIDE DISHES

Tomato Cucumber Saladby Audrey Merrill | tightwadinutah.com

IngredIents:

salad

3 medium tomatoes, diced

2 cucumbers, diced

1/2 small onion, diced

1 can garbanzo beans, drained

LAY’S® 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 gar-

banzo beans in a bowl and pour dressing over it. Let cool in the refrigerator for one hour.

Enjoy with a bag of LAY’S® Balsamic Sweet Onion flavored potato chips and 1/2 cup shred-

ded cheese.


http://www.tightwadinutah.com/


136


SIDE DISHES

Raspberry Grilled Sweet Onion Vinaigrette

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.

by Elisa Singleton | spencerlilyland.blogspot.com

http://spencerlilyland.blogspot.com

137


SIDE DISHES

Desserts

Desserts

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

InstructIons:

Preheat oven to 375°F. 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 25–30 minutes, until the topping is crispy and golden on top and

apples are bubbly. Serve warm with or without vanilla bean ice cream.

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

TASTES FROM HOME BY FRITO-LAY FANS: DESSERTS

DESSERTS140

Apple Zucchini Crisp Dessert


DESSERTS

http://ahensnest.com

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 400°F. 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.


DESSERTS 141

Peach and Blueberry Scones

DESSERTS


http://cookingluck.blogspot.com

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.


DESSERTS142

Chocolate Cookie Ice Cream Cake


DESSERTS

redscottage.blogspot.com


DESSERTS 143

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 350°F for one hour.

Fresh Apple Cakeby Mona Phelps | couponcrazyinky.com

DESSERTS


http://couponcrazyinky.com

by Barb Stewart | flmoms-winterbabe98.blogspot.com

IngredIents:2 cups all-purpose flour1 cup rolled oats or quick oats1/2 cup sugar1/2 cup brown sugar2 tsp baking powder1 tsp baking soda1/2 tsp cinnamon1/2 tsp salt1/2 cup chopped nuts1/2 cup of miniature chocolate chips 1 1/2 cups buttermilk2 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 350°F oven for about 50 minutes or until a toothpick inserted in center comes out clean.


DESSERTS144

Chocolate Chip Oatmeal Bread


DESSERTS

http://flmoms-winterbabe98.blogspot.com


DESSERTS 145

Pineapple Caramel Bites

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.

by Janet Vickers | momma-money.blogspot.com

DESSERTS


http://momma-money.blogspot.com

146


DESSERTS

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 350ºF. 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.

Peach Cobbler

http://ourwhiskeylullaby.blogspot.com/

Lemon Meringue Pieby 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 350°F. 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.

147


DESSERTS

http://crunchyfrugalista.com

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 thawed3 toffee bars, crushed

topping:1 8-oz container whipped topping1/2 cup chocolate fudge1/2 cup caramel sauce1 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. It’s amazing!


DESSERTS148

Toffee Bar Ice Cream Pie


DESSERTS

http://thethriftythings.com

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 375°F 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


DESSERTS 149

Old Fashioned Apple Dumplings

DESSERTS


http://thriftyfrugalmom.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 350°F. 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.


DESSERTS150


DESSERTS

Grandma’s Oatmeal Cookiesby Sheila Rogers | showcasesisters.blogspot.com

http://showcasesisters.blogspot.com

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


DESSERTS 151

Nanaimo Bar

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

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.

by Kristi Cushman | summermum.blogspot.com

DESSERTS


http://summermum.blogspot.com


DESSERTS152

Fresh Whipped Cream Topping:

3/4 cup whipping cream, chilled

2 Tbsp powdered sugar

1 tsp vanilla extract

Chilled glass or metal mixing bowl

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

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 350°F. 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

Banana Cream Pieby Deb Klein | debshere.blogspot.com

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


DESSERTS

http://debshere.blogspot.com


DESSERTS

Fresh Whipped Cream Topping:

3/4 cup whipping cream, chilled

2 Tbsp powdered sugar

1 tsp vanilla extract

Chilled glass or metal mixing bowl

153Banana 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.

DESSERTS



DESSERTS154

Caramel Popcorn


DESSERTS

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 250°F

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.

http://twowild.blogspot.com


DESSERTS 155DESSERTS


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 350°F. 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.

Great-Aunt Maye’s Apple Cake

http://savingsmania.com


DESSERTS156

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.

Super Angel Food Cake Delight


DESSERTS

zsblogspace.blogspot.com


DESSERTS 157DESSERTS


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