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!

Cooking Light’s Key Lime Pie

Lightened version of a classic key lime pie. As with all of cooking light’s recipe’s – it’s spot on delish…

Cooking Light’s Key Lime Pie

Key Lime Pie – a creamy-tart dessert recipe made lighter by decreasing the number of egg yolks in the filling and using gelatin for thickening. Swicthed to fat-free sweetened non-condensed milk, decreased the margarine in the crust and added an egg white to help hold the crumb mixture together
Course: Dessert
Cuisine: American
Keyword: cooking light, keylime, pie
Servings: 8 servings
Calories: 290kcal

Ingredients

Graham Cracker Pie Crust

  • 2 tbsp sugar
  • 1 tbsp chilled stick margarine
  • 1 egg white
  • 1 1/4 cups graham cracker crumbs
  • 1 tsp ground cinnamon

Pie Filling

  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/2 cup fresh key lime juice
  • 2 egg yolks

Meringue Topping

  • 3 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/3 cup sugar

Instructions

Graham Cracker Crust

  • Preheat oven to 325°
  • Combine first 3 ingredients in a bowl, beat at medium speed of mixture until blended.
  • Add crumbs and cinnamon; toss with fork until moistened
  • Press crumbs into a 9" pie plate coated with cooking spray.
  • Bake crust at 325°° for 20 minutes or until lightly browned. Let cool on a wire rack before filling.

Pie Filling

  • Preheat oven to 325
  • Sprinkle gelatin over cold water in a small bowl; set aside.
  • Combine lime juice and egg yolks in a small heavy saucepan. Cook over medium / low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil)
  • Add softened gelatin to lime juice mixture; cook 1 minute stirring until gelatin dissolves.
  • Place pan in a large ice filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature. (do not allow gelatin to set)
  • Strain gelatin mixture into a medium bowl, discard any solids.
  • Gradually add milk stirring with a whisk until blended. Mixture will be very thick.
  • Spoon mixture into Graham Cracker Crust

Meringue Topping

  • Preheat oven to 325°
  • Beat egg whites cream of tartar and salt at high speed until foamy.
  • Gradually add sugar 1 tablespoon at a time beating until soft peaks form.
  • Spread meringue evenly over pie – sealing edges.
  • Bake pie at 325° for 25 minutes. Let cool 1 hour on a wire rack. Chill 3 hours or until set.
  • Cut with sharp knife dipped in hot water.