Potato Chip Chocolate Chip Cookies

I have a very serious love affair with potato chips.  Not flavored potato chips, not tortilla chips, not Cheeto's, pork rinds (eeewww), or any other kind of chips.  I simply love the crinkly and regular deep fried and salted potato chips.  I've tried to kick this weight sabotaging habit, but I can't do it...just love me some potato chips!

A while back I stumbled across this recipe (I can't remember where I found it!) and knew I was going to try it.  You see, I also LOVE chocolate chip cookies.

POTATO CHIP CHOCOLATE CHIP COOKIES

1 c. butter, softened (I don't recommend substituting margarine for the butter, the water content in the margarine will cause the cookies to flatten)
1 c. brown sugar

1 c. white sugar

2 c. chocolate chips, milk or dark-whichever is your personal fave

2 c. salted potato chips

2 eggs

2 1/2 c. flour

1/3 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

Preheat the oven to 350 degrees.

In a large mixing bowl cream together the butter, brown sugar and white sugar, until very creamy.  Add the eggs and mix again.  

In a separate bowl combine the flour, salt, and baking soda, whisking well.

Add the flour to the creamed sugar mix 1 c. at a time. Add vanilla and mix one more time.

With a wooden spoon or other sturdy utensils, stir in the chocolate chips and lightly crunched potato chips.

 Roll the dough into individual balls about the size of a large walnut, place on a cookie sheet around 2" apart.

Bake for 12-15 minutes or until a light golden brown.  Immediately remove and transfer to a cooling rack.
  
Snarf them up (OK, that's what I did).

Yield is approximately 3 dozen cookies.

Our 2013 Most Popular Recipes Review

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1 winner of 2013!

#10

Pineapple Lemonade Punch

#9

Asian Style Noodle Pancakes

(this recipe is a personal favorite)

#8

Oreo Oatmeal No Bake Cookies

#7

Indiana Easy No Bake Cookies

#6

Pumpkin Spice Fudge

(I love everything pumpkin!)

#5

Pumpkin Spiced No Bake Cookies

#4

Sensational Taco Pie

(one of my family's favorite dinners)

#3

Vanilla Oatmeal No Bake Cookies

#2

Coconut Oatmeal No Bake Cookies

And the #1 most popular recipe, for a 3rd year in a row is  (drum rolls please...) our

Diet Coke Brownie's

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countries with the most visitors in the following order;

#1  United States
#2  Canada
#3  United Kingdom
#4  Australia
#5  Germany
#6  Russia
#7  France
#8  Mexico
#9  Philippines
#10  South Africa 

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!).  Wow!

Thanks to each one of you for making this a fun year for me!  It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

Pumpkin Streusel Pudding Cookies

Well, once again I am posting another recipe involving pumpkin spice deliciousness.  A pretty, easy treat, that tastes wonderful!

Pumpkin Streusel Pudding Cookies

Cookie Dough:

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. white sugar

1 (3.4 oz.) box Pumpkin Spice instant pudding mix

2 eggs

1 tsp. baking soda

2 1/4 c. flour

Streusel Topping:

1/4 c. butter, COLD

1/4 c. white sugar

1/4 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Begin by making the Streusel Topping.

Sift together the white sugar, brown sugar, flour and cinnamon in a medium bowl.  Cut in the cold butter, until small crumbs form.  Set aside (I recommend returning the mix to the fridge until you need it).

Next, make the cookie dough.

Cream together the butter, brown sugar and white sugar in a large mixing bowl.

Add the DRY pumpkin spice pudding mix and beat until well combined.

Add the eggs and vanilla and mix in.

In a separate bowl stir together the flour and baking soda, then combine with the dough mix.  Mix until everything is well incorporated.

Roll dough into 1" balls (about the size of an un-shelled walnut), then place on a cookie sheet that has been lightly coated with nonstick spray, or place parchment paper on the baking sheet.Gently press down the dough ball, making a very slight indent with your fingers, then press in a small amount of the streusel topping.

Bake for 8-10 minutes or until edges just begin to brown slightly.  Cool on racks and then enjoy!  Store in a lightly closed container.

Recipe Source: Chef-in-Training.com

Amber's Chili {budget friendly}

During the entire 2010 year I seemed to have had an obsession with chili. I'm not sure why, but I was lovin' it! 
This is the recipe I use the most often-it reminds me of Wendy's Fast Food Restaurant Chili...

AMBER'S CHILI

1 lb. lean ground beef

2 c. tomato juice

1- 15oz. can tomato puree

(I love tomatoes, so I add a 15 oz. can of petite diced tomatoes)

1- (15 oz.) can red beans, drained & rinsed

1 small yellow onion, chopped

1/2 c. celery, diced

1/4 c. green pepper, diced

3-4 Tbsp. chili powder 
(adjust amount to suit your family's taste)

1/2 tsp. cumin

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. oregano

1/2 tsp. sugar

A pinch of cayenne pepper (optional)

In a skillet brown the ground beef, (ground turkey works really well too) until no longer pink then drain off the fat

(I actually rinse the cooked beef to remove as much fat as I can).

Place all the ingredients in a 4 quart crock pot, stir well and cook on low for 6-8 hours.  For faster cooking, you can place all the ingredients in a 4 qt. stock pot, cover, and let simmer for 1-1 1/2 hours, stirring about every 20-30 minutes.

You can double this recipe because it freezes very well, and reheats easily on the stove.

 This is a quick and economical dish, and we love it!

(re-posted from Oct. 2010)