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    • Recipes

    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

    1. Preheat the oven to 350°F.
    2. Line two baking sheets with parchment paper.
    3. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy.
    4. Add egg and vanilla extract and mix on low, scraping down the sides.
    5. In a medium mixing bowl, whisk flour, baking soda, and salt.
    6. Add dry ingredients to the mixer and mix on low just until everything is combined.
    7. Stir in chocolate chips, toffee bits, potato chips, and pretzels.
    8. Roll cookie dough into golf ball-sized balls.
    9. Place cookie dough balls on prepared pans, leaving about 2 inches between each.
    10. Bake cookies until edges are lightly browned and centers are still soft, 11-13 minutes.
    11. When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate them.
    12. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
    13. 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

    1. Preheat the oven to 350 degrees F. Lightly spray a 9” x 13” casserole dish.
    2. In a medium mixing bowl, stir the soup, mayonnaise, mustard, and Worcestershire sauce. Pour half into the prepared dish.
    3. In a medium bowl, combine 1 bag (approx 1 cup) of the chips and 2 tablespoons of the almonds for the topping. Set aside.
    4. Place half of the remaining potato chips (1 bag or 2 oz) in the casserole, spreading them evenly.
    5. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole.
    6. Spread the remaining soup mixture on top. Sprinkle the chip and almond topping over top of the casserole.
    7. Sprinkle the top with cheese.
    8. 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

    1. Preheat the oven to 400 degrees F.
    2. Remove tendons from the chicken.
    3. In a medium sized bowl, whisk the flour, garlic powder, spicy pimento cheese seasoning and pepper.
    4. 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.
    5. Whisk the eggs and half & half in a liquid measuring cup.
    6. Dip the chicken into the flour mixture and cover it completely.
    7. Dip the coated chicken into the egg mixture, letting the excess egg drip off.
    8. Dip the chicken into the broken chips for the final coat and place on the rack.
    9. Repeat with all chicken pieces.
    10. Bake for 16-20 minutes or until the chicken reaches an internal temperature of 165°F.
    11. Serve with your favorite dipping sauce!