Butterscotch Potato Chip Balls Food

BUTTERSCOTCH-POTATO CHIP BALLS

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
• In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
• Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
• Repeat with the remaining cookie dough.
• Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

FOUR INGREDIENT TUMBLEWEEDS

Steps:

• In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.

BUTTERSCOTCH BALLS

Steps:

• 1. Combine first 6 ingredients; add margarine.
• 2. Shape into balls.
• 3. Melt butterscotch chips and paraffin.
• 4. Dip balls into butterscotch mixture; drop onto waxed paper. Mrs. Talmadge Duncan, Sec, O'Neal Church of God LWWB Greer, South Caroline

THE BEST POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
• Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
• Bake 10-13 min., or until lightly browned.
• Enjoy!:).

CUBAN LUNCH CANDIES

Steps:

• Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
• Add crushed potato chips and peanuts.
• Mix together with melted chips.
• Spoon into mini cupcake paper cups.
• (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
• You can also add ½ cup coconut to melted chips and peanuts.
• To speed up chilling time, pop them into the freezer for a few minutes.