..:: KATIE LEE ::.. » potato chips

Cookies and Cream Truffles

admin — Thu, 28 Jan 2010 21:44:33 +0000

Line a baking sheet with parchment paper.

Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.) Add the cream cheese, and pulse until just mixed. Use a teaspoon to scoop the cookie mixture into small balls. Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour.

Microwave the chocolate chips for 1 minute, and stir. Then nuke for 30 more seconds, and stir again. Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet. Put the powdered sugar in a sieve, and lightly dust the truffles. Cover with plastic wrap, and freeze until firm, about 1 hour. Serve cold.

Homemade Potato Chips

admin — Tue, 27 Oct 2009 20:49:08 +0000

Use a mandoline to slice the potatoes 1/8-inch thick. Place the potato slices in a large bowl and cover with cold water. Refrigerate 1 hour. Drain and pat very dry with paper towels.

Heat a few inches of peanut oil to 350°F in a Dutch oven. Fry the potatoes in batches of 10 to 12 depending on the size of your pan, until golden brown, about 4 minutes. Drain on paper towels and sprinkle with salt.

Caramelized Vidalia Onion Dip with Homemade Potato Chips

admin — Tue, 27 Oct 2009 20:43:20 +0000

Heat olive oil in a medium skillet over medium-high heat. Add the onions and sauté 5 to 7 minutes, until beginning to brown. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.

In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder, and pepper. Using a electric mixer, beat until smooth. Stir in the reserved onions and the scallions.

Chill until serving time.

Serve with chips.