1/2 cup sugar, divided
2/3 cup butter, melted
12 oz pkg. cream cheese, softened
2 tbsp. milk
1 cup whipped topping, thawed
6 oz pkg. strawberry gelatin
2 cups boiling water
1-1/2 cups cold water
4 cups strawberries, sliced
2 cups Ballreich's Honey Wheat Pretzels (crushed)
Step 1: Heat oven to 350 degrees. Mix pretzel crumbs, 1/4 cup sugar and butter. Press into bottom of 13 x 9 pan. Bake 10 minutes then let cool. Beat cream cheese, 1/4 cup sugar and milk until blended. Stir in cool whip. Spread mixture over crust. Refrigerate.
Step 2: In seperate bowl, mix boiling water and gelatin until dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Step 3: Once steps 1 and 2 above are complete, spoon gelatin over cream cheese mixture. Top with strawberries and refrigerate 3 hours or until firm before serving.
BROWNIE BLISS
1 pkg chocolate brownie mix (9.5 x 11 pan size)
**ingredients for brownie mix
1/2 cup caramel topping
1-1/2 cups small marshmallows or 10 jumbos quartered
1/2 cup crushed heath bar topping
3.5 oz Ballreich's Potato Chips (crushed)
Prepare brownie mix as directed on its package in 9.5 x 11 pan. Bake as directed minus 10 minutes. Remove from oven, sprinkle marshmallows and crushed potato chips on top. Resume baking for 10 minutes. Remove from oven before adding heath candy bits and caramel topping evenly across the top. Let cool and serve. Keep covered in air tight container when storing.
Melt butterscotch, peanut butter, and chocolate chips in microwave, stirring each minute until smooth. Combine all ingredients in large bowl and stir well. Drop by teaspoonfuls into mini baking cups. Refridgerate to harden. Makes 10-11 dozen.
MUDDY BALLREICH'S
4-1/2 cups Ballreich's Potato Chips (crushed)
4-1/2 cups Ballreich's Pretzels (broken into smaller pieces)
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1-1/2 cups powdered sugar
Pour chips and pretzel pieces into large mixing bowl with a lid. Melt chocolate chips, peanut butter, and butter together in microwave safe bowl, stir after each minute until smooth. Stir in vanilla. Pour mixture over chips and pretzel pieces and stir well. Add powdered sugar. Place lid onto bowl and shake well until sugar has coated all pieces. Spread out onto wax paper or a flat pan to allow to cool. Store in air tight container once cool. Enjoy!
FUDGE COOKIE CRUNCHERS
1 box fudge cake mix (18.25 oz)
1/4 cup butter / margarine
1 egg (beaten)
3 dozen chocolate kisses (truffles are best)
1 cup Ballreich's Potato Chips (crushed)
With pastry blender, cut butter into cake mix. Add beaten egg and mix until well blended. Roll dough into 1/2 inch balls and roll in crushed potato chips. Place onto cookie sheet. Bake 12-15 minutes at 350 degrees. Immediately after removing from oven, press a kiss into the center of each cookie. Let cool then serve!
PRETZEL TURTLES
9 oz Ballreich's Pretzel Rings
2 bags caramel Kisses (or your choice of Hugs/Kisses)
1 cup peanuts (no shell)
Cover cookie sheet with parchment paper. Place pretzel rings on parchment paper. Place 1 kiss into each pretzel ring, bake at 250 degrees for 15 minutes or until softened. Press peanut into kiss to fill ring. Let cool before eating.
**OR substitute caramel kisses in place of regular kisses and peanuts for mint M&Ms!
OHIO BUCKEYES
2 lbs. creamy peanut butter
1 lb. butter
2 lb. powdered sugar
12 oz chocolate chips
1 bar paraffin wax
8 oz Ballreich's Potato Chips (crushed)
Mix together peanut butter, butter and powdered sugar. Form into 1-inch balls and refrigerate overnight. Once chilled, melt chocolate and paraffin wax in double boiler. Stir regularly to prevent burning. Dip peanut butter balls into chocolate using toothpick or spoon and leave a small 1/4-inch diameter spot uncoated in chocolate to look like a real buckeye! Mix in crushed potato chips with the peanut butter for a hidden crunch or dip the bottom into crushed potato chips after covering them in chocolate for a decorative appeal. Place on ungreased cookie sheet in refrigerator until firm. Enjoy!
EASTER: Shape peanut butter balls into an egg shape before dipping into white chocolate. Let cool and decorate with frosting before placing in a basket for another creative cooking idea! You're the cook, you choose.
CHOCOLATE CHIP CHIPPERS
1 cup butter (unsalted)
3/4 cup sugar
1 tsp. vanilla
2 c. flour
1 egg
2 cups Ballreich's Potato Chips (crushed)
1 cup chocolate chips (optional)
Cream butter and sugar and blend in egg and vanilla. Stir in flour gradually. Use hands to work in 1 cup potato chips and chocolate chips. Roll into 1" balls; roll in remaining crushed potato chips and place on ungreased cookie sheet. Lightly smash cookies with a fork. Bake at 350 degrees for 8-10 minutes. Makes approximately 2 dozen.
For DRIZZLE Topping (optional): Melt in double boiler 1 cup additional chocolate chips then spoon over baked cookies.
CHOCO-HONEY STICKS
8 oz Ballreich Honey Wheat Pretzels
14 oz package chewy caramel squares
12 oz package chocolate chips
Using double boiler, melt caramel squares, stir often to keep caramel from burning. Dip each honey wheat pretzel in caramel, leaving only a quarter of the pretzel plain. Place on a baking sheet to cool. Melt chocolate in separate double boiler (or simply clean and reuse). Dip the same end of the caramel coated pretzel into the chocolate the same way and lay back on the baking sheet to cool. For decoration, roll each in powdered sugar or sprinkles before completely cooled.
CHIPPY CHERRY CHEESECAKE
Potato Chip Crust 1 1/4 cup Ballreich's Potato Chips (crushed)
1/4 cup sugar
1/3 cup melted margarine
1 tsp. vanilla
Pie Filling 8 oz cream cheese softened
1 cup sour cream
1/2 cup milk
3.75 oz instant vanilla pudding
21 oz cherry pie filling
Prepare pie crust by combining all ingredients. Press into 8-inch pie pan. Bake at 350 degrees for 5-7 minutes. Let crust cool. With mixer, combine cream cheese, sour cream and milk at a slow speed in a mixing bowl. Fold in dry pudding. Pour into a cooled pie shell. Marble cream cheese mix with cherry pie filling. Refrigerate.
STICKS 'N STONES CHOCOLATE COOKIES
1 box 18.5 oz devil's cake mix
1/2 c. water
1 egg
1/4 c. butter (softened)
1 cup white chocolate chips
1 cup Ballreich's Pretzel Sticks (chopped)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine cake mix, butter, water and egg in large bowl. Mix at a low speed until well blended. Stir in pretzels and white chips. Drop by heaping spoonfuls 2 inches apart on covered cookie sheets. Bake 10-12 minutes or until set. Cool completely. Makes approximately 4 dozen.
PRETZEL EASTER BASKETS
9 oz Ballreich's Pretzel Rings
16 oz bag mini M&Ms
12 oz bag chocolate chips or white chocolate chips
Stack pretzel rings two high on baking sheet. For every two stacks made, break a ring in half and save for the handle. Fill each stack with chocolate chips. Bake for 5 minutes at 250 degrees or until chocolate is softened. Remove from the oven and fill each pretzel stack with mini M&Ms. Using a double boiler, melt 1/2 cup chocolate or white chips, stirring often. Dip pretzel halves (handles) into melted chocolate, just the broken tips. Press handles gently onto stacks for form basket.
SWEET BUTTERSCOTCH BLISS
***Makes 2 pies or large portion of dip
3 oz butterscotch pudding mix
8 oz container cool whip
8 small Butterfinger candy bars
2 tbsp brown sugar
1 cup milk
12.25 oz Ballreich's Potato Chips
Blend milk, pudding and whip cream with mixer. Add brown sugar and stir. Pour into decorative serving dish. Crush candy bars into small pieces and pour on top of mixture. Enjoy with Ballreich's Potato Chips! Keep refrigerated.
PIE CRUST: (optional)
2-1/2 cup Ballreich's Potato Chips (crushed)
1/2 cup sugar
2/3 cup melted margarine
2 tsp. vanilla
Prepare pie crust by combining all ingredients. Press into 8-inch pie pan. Bake at 350 degrees for 5-7 minutes. Let crust cool. Pour in butterscotch bliss and sprinkle with crushed candy bars. Refrigerate.
POTATO CHIP BROWNIES
2 c. sugar
1 c. flour
1/2 c. shortening
1/2 c. Ballreich's Potato Chips (crushed)
1/2 c. chopped nuts
4 sq. unsweetened chocolate
4 eggs (beaten)
1/2 tsp. salt
1 tsp. vanilla
Melt chocolate and shortening in a double boiler (if using a microwave, stir every 10 seconds to prevent burning). Beat eggs and slowly add sugar until well blended. Add cooled chocolate, salt and vanilla to egg mixture. Stir in flour, crushed potato chips and nuts (can sprinkle nuts and chips on top if prefer). Pour into 13x9x2 greased pan and bake at 350 degrees for 35 to 40 minutes. Cool in pan, then cut into squares while brownie is still warm. Enjoy!
