KITCHEN SINK COOKIES
Originally Published on January 31, 2023
- Prep Time: 20m
- Cook Time: 11m
- Yield: 2 dozen
- Category: Dessert
INGREDIENTS
- 1 c unsalted butter, at room temperature
- 3/4 c light brown sugar, packed
- 1/2 c granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 c all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c semi-sweet chocolate chips
- 1 c toffee bits
- 1 c crushed potato chips (one bag Lowcountry Kettle Sea Salt chips)
- 1/2 c thin pretzels, chopped
INSTRUCTIONS
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy.
- Add egg and vanilla extract and mix on low, scraping down the sides.
- In a medium mixing bowl, whisk flour, baking soda, and salt.
- Add dry ingredients to the mixer and mix on low just until everything is combined.
- Stir in chocolate chips, toffee bits, potato chips, and pretzels.
- Roll cookie dough into golf ball-sized balls.
- Place cookie dough balls on prepared pans, leaving about 2 inches between each.
- Bake cookies until edges are lightly browned and centers are still soft, 11-13 minutes.
- When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate them.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 1 week.
POTATO CHIP CHICKEN SALAD CASSEROLE
Originally Published on January 31, 2023
- Prep Time: 30m
- Cook Time: 30m
INGREDIENTS
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1 1/2 c mayonnaise
- 1 tbsp. prepared yellow mustard
- 1 tbsp. Worcestershire sauce
- 6 oz potato chips, crushed, divided (3-2oz bags Lowcountry Kettle Carolina Reaper)
- 1/2 c slivered almonds, divided
- 4 c cooked chicken (use rotisserie if pressed for time)
- 1 c celery, diced
- 1/4 c Vidalia onion, chopped
- 3 hard cooked eggs, chopped
- 1 c sharp cheddar cheese, shredded
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Lightly spray a 9” x 13” casserole dish.
- In a medium mixing bowl, stir the soup, mayonnaise, mustard, and Worcestershire sauce. Pour half into the prepared dish.
- In a medium bowl, combine 1 bag (approx 1 cup) of the chips and 2 tablespoons of the almonds for the topping. Set aside.
- Place half of the remaining potato chips (1 bag or 2 oz) in the casserole, spreading them evenly.
- Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole.
- Spread the remaining soup mixture on top. Sprinkle the chip and almond topping over top of the casserole.
- Sprinkle the top with cheese.
- Bake for 30-40 minutes, or until heated through.
OVEN FRIED POTATO CHIP CHICKEN STRIPS
Originally Published on January 31, 2023
- Prep Time: 30m
- Cook Time: 16m
INGREDIENTS
- 12 chicken tenderloins, tendons removed
- 2 c flour
- 1 tbsp. garlic powder
- 1 tsp. Lowcountry Kettle Spicy Pimento Cheese seasoning
- 1 tsp. pepper
- 3 large eggs
- 1/4 c half & half
- 3 c crushed potato chips (3 bags Lowcountry Kettle Spicy Pimento Cheese)
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Remove tendons from the chicken.
- In a medium sized bowl, whisk the flour, garlic powder, spicy pimento cheese seasoning and pepper.
- Grease a baking sheet, or line with parchment paper. Place a greased rack on top of the baking sheet, which will allow the coating on the chicken to crisp on all sides.
- Whisk the eggs and half & half in a liquid measuring cup.
- Dip the chicken into the flour mixture and cover it completely.
- Dip the coated chicken into the egg mixture, letting the excess egg drip off.
- Dip the chicken into the broken chips for the final coat and place on the rack.
- Repeat with all chicken pieces.
- Bake for 16-20 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve with your favorite dipping sauce!
