Jana’s Potato Chip Cookies

Potato chips in a cookie? You betcha. Jana’s version is both delicious and crunchy, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.

Potato Chip Cookies

Sweet and salty these easy potato chip cookies are a fun to make and are really tasty. With only six ingredients they are simple to make. Use up the crushed potato chips from the bottom of a bag and make the best crispy, crunchy, salty sugar cookie. A tried and true, heirloom cookie.
Cuisine: American
Keyword: cookies, potato chips, sweet and salty

Ingredients

  • 2 cups butter softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup coarsely crushed potato chips I prefer lay's. Some recipes say to crush finely. I like mine coarser this give a crunchier bite to the cookie.
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350°
  • Cream together butter and sugar. Add flour and vanilla – mix well. Add in crushed potato chips. Don't over mix.
  • Shape dough into 1 inch balls. Place on cookie sheet and bake for 7 – 10 minutes. These cookies should just barely show brown around the edges. The tops should be dry but not brown.
  • Remove cookies from oven and allow to cool for 5 minutes on a cookie sheet. After 5 minutes, transfer the cookies to a cooling rake. After completely cool roll the cookies in powdered sugar.
    Enjoy!
three purple plastic chairs

Classic Ground Beef Tacos

This Tex-Mex classic layers spicy ground beef, shredded cheese, sweet chopped tomatoes, and cool iceberg lettuce in a crunchy corn taco shell. I set out to develop a ground beef taco recipe with boldly spiced beef and fresh toppings. For the filling, I sautéed onions and garlic with a variety of spices that provided both savory and spicy notes.

Brown sugar and cider vinegar rounded out the flavor of the filling.

Using very lean ground beef prevented greasiness and adding tomato sauce and chicken broth to the beef ensured that the meat was tender and juicy. Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place.

Serve with shredded cheese, shredded lettuce, chopped tomatoes, diced avocado, chopped cilantro, and Mexican crema or sour cream.

Classic Ground Beef Tacos

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion chopped fine
  • 2 tbsp chili powder
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • salt
  • 1 lb 90% lean ground beef
  • 1/2 cup canned tomatoe sauce
  • 1/2 cup chicken broth
  • 2 tsp cider vinegar
  • 1 tsp brown sugar
  • 8 taco shells

Instructions

  • Heat oil in 10 inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, coriander, oregano, cayenne and 1 tsp salt and cook until fragrant, about 30 seconds
  • Stir in ground beef and cook breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, broth and vinegar and sugar and simmer until thickened, about 10 minutes.
  • Season with salt to taste.
  • Divide filling evenly amoung taco shells and serve

Experimental Multigrain Sourdough Bread

OMG this bread turned out better than expected. It has a nice sour taste – soft texture – nice rise. The crust was crunchy. I have to pat myself on the back for this recipe since it started out with a series of what if’s…

Häussler instructions for Experimental Multigrain Sourdough Bread

Multigrain Bread made with a soaker and sourdough starter
Course: Breads
Cuisine: American
Keyword: Häussler, multigrain, Multigrain Bread, sourdough

Ingredients

Soaker Day 1

Soaker Day 2

  • 1 jar soaker – prepared day before
  • 2 spoonful sourdough starter I used black cooking spoons to measure the starter. Probably is close to 1/2 cup starter.

Soaker Day 3

  • 1 jar day 2 soaker
  • 2 tbsp whole wheat flour

Bread Dough Day 6

  • 1 jar soaker
  • 10 cups bread flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 cup warm water
  • 2 tbsp yeast

Instructions

Soaker Day 1

  • Mix 12 grain cereal with water. Mix well –
    I put the soaker into a quart jar. I covered the jar with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on the counter overnight.

Soaker Day 2

  • Add sourdough starter to the soaker. Mix well. Cover with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight.

Soaker Day 3

  • Add wheat flour to soaker. Mix well. Cover with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight

Soaker Day 4 and Day 5

  • By day 4 you should see noticeable signs of fermentation in the soaker. There should be bubbles on the surface.
    Day 4 and 5 give the soaker a good stir. Cover with cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight

Bread Dough Day 6

  • Pour soaker into a 4 cup measuring cup. If necessary, add enough warm water to make 4 cups of soaker.
    Pour soaker into Häussler bowl. Add 6 cups flour, the sugar and salt.
    Mix on low for 3 minutes. My sponge was a bit dry so I added another cup of water. What I wanted here was a sponge dough.
    Let dough rise for 2.5 hours.
    Note this dough took longer to rise than normal sponge. Be patient. It will need 3 hours.
    I started adding 2 cups of bread flour 2.5 hours into the rise. I mixed on low for 2 minutes then let the dough sit for 15 minutes. Came back and added another 2 cups. Mixed for 2 minutes and let sit for 15.
    By this time the dough was slack but workable. I added a extra flour a couple tablespoons at a time then turned the mixer on low and let it knead for 6 minutes until I had nice window pane.
    I turned the dough out onto an oiled work surface. Did a couple stretch and folds then put dough in a large 10 quart greased bowl. Put in the over for 2 hours until dough had a good rise.
    Split dough into 4 balls that weighed roughly 800grams each. Shaped into loaves and let rise until double.
    Bake at 350° for 45 minutes to 1 hour