Labor Day is right around the corner, and for most it’s the last big BBQ of the summer! I usually get together with my extended family and we have a great big party! Signals the end of summer and the start of the school year. In NY we generally go back to school after Labor Day and this year it’s on Sept 10th! I am working with Frito-Lay to offer you a great giveaway as well as bring you some delicious unique recipes that you may want to use to wow your guests at your Labor Day party!
Savory Edamame Puree with SUNCHIPS® Original Multigrain Snacks
- 2 cups ricotta cheese
- 1 cup blanched peas
- ½ cup blanched edamame
- ¾ cup olive oil
- 1 medium shallot
- 1/8 cup parmesan cheese
- 1 tablespoon lemon juice
- 1 ½ teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 10.5 oz bag of SUNCHIPS® Original Multigrain Snacks
Place all ingredients into a food processor and mix for 3-4 minutes until smooth and creamy. Keep the mixture cool so it does not oxidize. Serve with SUNCHIPS® Original Multigrain Snacks.
Chocolate & Potato Chip Cookies
Try this recipe for a delicious twist on the traditional chocolate chip cookie.
2 cups all-purpose gluten free baking flour or your favorite blend
1/2 teaspoon xanthan gum or guar gum
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons unsweetened coconut
1/2 cup canola oil or butter (chewy or crisp)
2 tablespoon agave nectar
1/2 cup brewed coffee
1 1/2 tablespoons vanilla extract
1/2 cup miniature milk chocolate chips
5 oz. LAY’S® Classic Potato Chips (about 4 cups or 75 chips), processed till finely minced but not mealy
- Preheat oven to 350 degrees F.
- Process 4 cups of LAY’S® Classic Potato Chips and weigh until you have 5 oz. (about half the bag).
- In a large bowl, whisk together baking powder, xanthan gum, salt, baking powder and baking soda.
- Stir in the brown sugar, and mix until combined.
- In a separate bowl, whisk together the oil (or butter), vanilla extract, agave and 5 tablespoons coffee.
- Add the wet ingredients to the dry ingredients, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. The finished dough should be thick.
- Stir in potato chips.
- Roll dough into walnut-sized balls and place two inches apart onto a sheet pan lined with parchment. Bake on the bottom rack for 15-17 minutes.
- Remove from oven to cool for five minutes then transfer cookies to a cooling rack.
- Repeat until all dough is used.
Recipe created by:
Susan Magrini of Cooking with Diabetes – http://cookingwithdiabetes.blogspot.com
You can find these recipes and more involving Frito-Lay on their Recipe page!
Here is the giveaway! 1 winner will win: Three Bags of Lay’s Classic and Three Bags of SunChips 6 Grain Medley Parmesan Herb. To enter use the Rafflecopter form.
a Rafflecopter giveaway
Note: I will be receiving the same package as the winner. No other compensation was provided.