Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)


Chocolate Croissants

contributed by Alison Alves from

  • 12 unsliced croissants
  • 2 cups milk chocolate chips
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract


  • Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
  •    Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.


contributed by Kelley Hutchinson

4 sleeves saltines

1 1/4 cup canola oil

1 pkg ranch dressing

1 Tbsp red pepper flakes

mix the oil + ranch + pepper flakes in a bowl

put all the saltines in a large ziploc bag

pour the oil mixture into the bag & shake to mix

let sit for 30mins turning bag over a few times,

then put the crackers in a bowl & try to stop eating them if you can.

Eggs in Hell

contributed by Marcia Curtis Bailey

Marcia’s Notes: This is quite spicy, but has a great flavor. Great way to cook a whole bunch of eggs at once. I covered the pan after dropping the eggs in to cook the tops. Those who like it spicy scoop the veggies, and those who don’t just get an egg.


4 tablespoon extra-virgin olive oil

1 medium onion coarsely chopped

6 cloves garlic thinly sliced

4 jalapeño peppers seeded and cut into 1/4 inch dice

1 teaspoon hot chile flakes

3 cup basic tomato sauce

8 large eggs

1/4 grated Parmigiano Reggiano or Pecorino Shredded


Salt and pepper

Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking.

Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil.

Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper.

Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

Remove the pan from the heat and sprinkle with cheese and some shredded basil.

Allow to cool 3-4 minutes.

Garnish with basil and serve.

Corn Pudding

contributed by Carrie-Nell Jessop


1 can whole kernel corn (undrained)

1 can cream style corn

1 stick melted butter

8 oz. sour cream

1 box Jiffy Corn Muffin Mix

1/2 cup sugar

salt and pepper to taste

-Preheat oven to 350

-melt stick of butter

-stir sour cream into melted butter until combined

-mix all ingredients in baking dish

-bake for 1 hour or until golden brown on top


No Bake Energy Bites

contributed by Kelley Hutchinson

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (I didn’t grind the seeds & it worked just fine)

1/2 cup mini chocolate chips (I substituted dried cranberries)

1 tsp vanilla

mix everything in a medium sized mixing bowl until thoroughly incorporated. Chill in fridge for 1 hour. roll into balls & eat.  can store in fridge in airtight container for up to 1 week (but they won’t last that long)

Jalepeno Popper Dip

contributed by Beth Bruce from

2- 8 ounce packages cream cheese, room temp

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs

1/2 cup Parmesan cheese

1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

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