Monday, March 31, 2008

Have your chips and eat 'em too!

Kettle chips aren't just for snacking. They are for breakfast, lunch and dinner, and the most important part of the food pyramid. We played around in the kitchen and came up with a couple recipes that include our favorite ingredients: Kettle chips!

Not yo' Mamas Tuna Casserole

2-6 oz cans tuna
2-14 oz cans kernal corn, drained
2 cans mushroom soup
1-9 0z bag Buffalo Bleu Krinkle Cut Kettle chips

Mix the first 3 ingredients in a mixing bowl.
Next, cover the bottom of a 9x12 casserole dish with broken chips, about half of the bag.
Cover with the tuna mixture.
Top with the remaining chips, broken.
Bake for approximately 40 minutes at 350 Fahrenheit.
Serve with Standing Stone's Common Sense, or your favorite local brew.
Serves 6, or 4 really hungry college students.

"Breakfast" Cookies

1 cup softened butter
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup crushed Lightly Salted Kettle chips

Preheat oven to 350 Fahrenheit.
Cream the butter and sugar.
Mix in the vanilla, flour and chips.
Drop small balls onto a baking sheet.
Bake for 7-12 minutes (depending on cookie size)
Pretend like cookies are nutritionally sufficient and enjoy for breakfast.
Best served with a glass of chocolate milk.

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