Oven Parmesan Chips

I have a cookbook Called What's Cooking With Ruth Fremes Book 5. She was on tv in 1980's. I watched her show all the time. Ruth Fremes put out several books, I have all of them. I have not been able to find her books anywhere for you to see them, however.
Back to the recipe. These are amazing, crispy yet soft inside and the parmesan cheese on top...well you just have to try them. No one will believe they are low calorie.
Serves 4 - 6

Ingredients:

4 medium baking potatoes( I used red potatoes)
1/4 cup butter
1 Tbsp. grated onion
Salt
Pepper
Dash paprika
2 Tbsp. grated parmesan cheese

Method:

Preheat oven to 425°. Wash and cut unpeeled potatoes into 1/8" slices and place single layer on lightly buttered baking sheets. Melt butter in small saucepan and add onion, salt, pepper, and paprika. Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden. Remove from oven and place on plate lined with paper towel and drain a bit. Then place in bowl and sprinkle with parmesan cheese and serve at once.

Sunday Breakfast

My son has been working on my house. He is now in the Dining room putting up crown moulding. Last night was not so good. It is an art to put up crown moulding, but with reading on the internet how to do it, this morning seems to be going better. I made breakfast for him Sunmaid Raisin Bread French Toast, Bacon, Juice and Fresh Fruit cut up.

Potato Chip Cookies Drizzled With Chocolate

I have not made these cookies for about 15 years. On the weekend I decided to make them this morning. They are crispy and soft, the texture is very pleasing. After they were baked I made a gnash and drizzled over the top. That took them to the next level.

Potato Chip Cookies with Drizzled Chocolate

1 cup butter
1/2 cup sugar
1 tsp. vanilla, I used vanilla paste
1 3/4 cups flour
1 cup crushed potato chips

Cream butter and sugar until fluffy. Add 1 tsp. vanilla and flour gradually and beat until blended. Stir in potato chips. Drop by teaspoonful onto a un-greased cookie sheet. When cookies are cooled drizzled chocolate gnash over the tops of the cookies.
Bake 350 for 13 to 15 minutes.
Makes 3 Dozen cookies.



Panel from Work:

Dave: Very Good, never guess that there are potato chips in recipe

Rosemarie: Very tasty, tasted like shortbread, liked the chocolate on the top

Deb: Yummy!! Tastes good, like shortbread. Enjoyed V.M. Good perhaps at Xmas time with colored sprinkles on top instead of chocolate. Good at anytime of year!! :)

Cookies & Cream Ice Cream

I bought an Ice-cream Maker during the week at Sears. One of the books I found at the library was Ice Cream & Frozen Yogurt. I made French-Vanilla Ice Cream and added 2/3 cup chopped oreo's about 10 minutes before the ice cream maker was done. It tastes very much like what we buy at the supermarket.

Ingredients:

3 cups half and half
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
1 tbsp. vanilla extract

Directions:
In a heavy medium saucepan, combine half and half, sugar and beaten egg yolks.
Cook and stir over low heat until mixture coats the back of a spoon and it is slightly thickened.
Cool to room temperature.
Stir in whipping cream and vanilla.
Pour into ice cream maker.
Follow the manufacturers directions.
Makes 2 quarts.

I added 1 tsp. cornstarch to the first mixture.
And added 2/3 cup coarsely chopped Oreo Cookies.

Brownie Babe Of The Month

After making the Black Forrest Brownies on the last Brownie Babe of the Month. I was trying to think when I made brownies before. It had to be more than 15 years ago. They were a buttermilk brownie. I will have to find that recipe and try it again. Anyway, back to the recipe for the Brownie Babe of the Month at Once upon a tart. I took out a few cookbooks from the library. Let me see .......... 10 I see here on my desk. I found a couple brownie recipes I want to try one is Coconut - Cluster Brownies with Gnash from Brownies to die for by Bev Shaffer.

After making these brownies I felt something was missing from them. I had some gnash left over from the Potato Chip Cookies. I decided to put some of the gnash on the brownie and THAT was what they were missing!!

Coconut-Cluster Brownies With or Without Gnash

Brownies Base:
2 Cups granulated sugar
1 cup unsalted butter, softened to room temperature
1 1/2 tsp. pure vanilla extract
4 large eggs, slightly beaten
1 1/2 cups unbleached, all purpose flour
1/2 cup unsweetened cocoa powder, sifted

Coconut-cluster topping:
2 cups sweetened toasted coconut
1 cup half and half
1/4 cup superfine sugar

Gnash
butter
cream
semi-sweet and/or milk chocolate

Directions:
Preheat oven to 350 degrees. Lightly grease a 15x10x1" baking pan.

for Brownie base:
In medium bowl with an electric mixer, beat together the sugar and butter until light and fluffy. Add vanilla and eggs, blending well.

Add flour and cocoa; mix well. Spread this mixture into prepared pan.

For Coconut-cluster topping:
Combine ingredients in a small bowl. Spread over batter. Bake for 25 to 30 minutes or unti cake tester comes out with a few moist crumbs attached. (The topping should be golden). Cool pan completely on a wire rack. Cut into bars. Makes about 3 1/2 dozen.

Gnash Topping
In small saucepan melt butter and cream, when heat add chocolate remove from heat and stir until chocolate melted. Let cool. Add Gnash on top of coconut mixture.

Dill Dip

This Dill Dip is very good. Quick to assemble.


1/2 cup sour cream

1/2 cup mayonnaise (Hellman's)


1 tbsp. dehydrated onions

2 big pinches of dill


Mix all together. Set aside in frig a few hours. It is better when it sets.

Then serve with your veggies.

Crab Salad (Neptune Salad)

Have you bought the neptune salad at the grocery store. Well, it is quite expensive. My son has created his own. It tastes, I would have to say better than the store.

Ingredients
1 package imitation crab meat ( you find it buy the fish department of the grocery store)
1/2 cup Celery, Chopped (2 ribs)
1/2 small Red onion, diced
1/2 lemon juiced
2 pinches dill
2 pinches parsley
2 big spoonfuls of mayonnaise (Helmans)
salt and pepper to taste

Directions:

Brake up crab meat into a bowl to store in. Add remaining ingredients mix and let set in frig a few hours. Keeps 3 to 4 days.