POTATO PUFFS

Ingredients:

3 cups of mashed potatoes

2 eggs

1/3 cup sour cream (optional extra for serving)

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste

Directions:

1 - Preheat oven to 400 degrees F. 

2 - Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.

3 - In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. 

4 - Spoon them into the pan filling the cups to slightly below the top. 

5 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Crack Cake

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto a platter, I've learned this recipe a few years ago in an online school of cooking

Ingredients :

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

Directions :

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer. Grease a bundt pan.

Pour into pan.

Bake for one hour.

When the cake comes out of the oven…

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool.

Flip out of the pan onto a plate and serve.
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Blow Your Mind Banana Pudding

Very good and perfect balance of flavors. I enjoy bringing this to potlucks because it's portable and disappears quickly. I've learned in an online school to carry copies of the recipe with me when I go so I can hand out copies to all who ask for it. 

You'll need:

1 (14 ounce) can Eagle Brand Condensed Milk

1 1⁄2 cups cold water

3 1⁄2 ounces instant banana pudding mix

1 pint heavy whipping cream

sliced banana

vanilla wafer

DIRECTIONS

Combine the condensed milk; water and pudding mix in a bowl.

Mix thoroughly and chill in the refrigerator.

Pour heavy whipping cream in a bowl and beat until stiff.

Combine your whipping cream and the pudding mixture together.

Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.

Refrigerate until ready to serve.
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

SLICED BAKED POTATOES

baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Ingredients:

4 baking potatoes, cut into 1/2 inch slices

1/4 cup melted butter

8 slices bacon - cooked and crumbled

8 ounces shredded Cheddar cheese

1/2 cup chopped green onions

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted