Potato chip cookie recipe
Beth Littleford ("Ellen Jennings") gives the recipe for her famous potato chip cookie!
"This is a recipe from our old church cookbook (my church growing up in Central Florida has been around for 130 years or so.) This is old school and may sound wacky, but they are delicious," says Beth. "I used to be in a book club with a gal who's a professional chef and now owns her own successful gourmet French restaurant. I brought these to a book club get-together and she insisted on the recipe upon the first bite."
- 2 sticks butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 3/4 cup crushed potato chips (as her sister instructs: "Not the fancy kind. Just Lay's or Wise.")
- 1 cup powdered sugar
Note: They can burn easily, so watch them and take them out when they're just starting to get golden.
- Preheat the oven to 325 degrees F.
- Cream the butter and sugar until it's white and thick.
- Add vanilla and flour.
- Mix it thoroughly.
- Add potato chips.
- Drop the dough by teaspoonfuls on a cookie sheet.
- Bake at 325 degrees F for 12 to 15 minutes until golden brown
- When cool, sift powdered sugar over the top of each cookie.
BBQ tips and tricks
Regan Burns ("Dr. Bennett James") provides everyone with some BBQ tips and tricks!
"Everyone knows that corn on the cob is at its best when it's cooked on the grill," says Regan, "but did you know that it's even better if you butter and season the corn first?"
Corn on the cob
- Soak the corn in cold water for at least 3 hours with the husks on.
- Pull the husks down the cob, but do not completely remove them.
- Remove all the silk from the corn.
- Apply my secret recipe liberally to the corn: a mixture of 1 stick of melted butter along with a tablespoon of Cajun seasoning, a tablespoon of Italian seasoning, a teaspoon of garlic powder and a teaspoon of pepper.
- Replace the husks and cook over medium heat on the grill. Don't be alarmed if the husks blacken; that's normal. Cook for 40 minutes, rotating often.
Making steaks on the grill
- Always begin by searing both sides of the meat for a full 8 minutes at a very high temperature (450-ish degrees F) to seal in the juices and flavor.
- For people who like their meat medium, this is likely all you need to do for an average-size flank steak. Remove the steak, cover it with aluminum foil and let it sit for at least 20 minutes. The meat will continue to cook, and all those lip-smacking flavors are sealed inside!
Pizza on the grill
- Simply the best and kids love it! Just be lazy and get some pre-made pizza dough at your supermarket or even buy some from your local pizzeria.
- Then, you and your kids roll it out and make smaller individual pizzas.
- Butter both sides of the dough and grill it at a low heat for a couple of minutes before you add the sauce and yummy toppings.
- Then, place the pizzas back on the grill and cook them at a medium heat until the cheese has melted and the crust is a golden brown.
Don't forget your dimple!
Tired of your hamburgers shrinking to the size of a ping-pong ball while you are cooking it on the grill?
Remember to push a little indentation (dimple) into the center of the burger on both sides before you place them on the grill. I don't know what law of physics causes this to prevent your burger from shrinking, but it works!
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