Garnished Chips

Homemade potato chips with a little garish add big wow factor at any party. Add amazing color to a plate by using sweet potatoes and red or purple potatoes.

Recipe

• 1 medium sweet potato or 2 medium Yukon gold, red or purple potatoes
• ¼ tsp salt
• ½ pkg (4 oz) cream cheese, softened
• ¼ cup loosely packed cilantro
• 2 tbsp medium salsa
• 1 tsp Chili Lime Rub
• ¼ cup chopped pitted, ripe olives (black and green)
• 1 green onion top, thinly sliced

Slice potatoes into thin slices, using #1 setting on Simple Slicer. Place slices on a paper towel; blot with additional paper towel to remove excess moisture. Arrange slices in a single layer on both trays of the Microwave Chip Maker. Sprinkle with salt. Stack trays and place in center of microwave. Microwave on HIGH 3 minutes, checking after 30 seconds for desired crispness. Meanwhile, process cream cheese, cilantro, salsa and rub in Manual Food Processor until well blended. Spoon cream cheese mixture into small resealable plastic bag; trim a small corner. Pipe filling onto chips. Top with olives and green onion.

Yield: About 40 Potato chips


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Game Day Taco Cups

Put all the fun and flavor of taco dip in a bite-sized cup without all the double dipping.

Recipe

• 2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)
• ½ lb 90% ground beef
• 1 tbsp Tex-Mex Rub
• 3 oz shredded Colby & Monterey Jack cheese
• ¼ cup salsa
• ¼ cup sour cream
• 2 tbsp chopped fresh cilantro

Preheat oven to 400°F. Arrange phyllo shells on Large Sheet Pan. Cook beef and rub in 11- or 12-in. Skillet over medium-high heat 8-10 minutes, until beef is no longer pink. Drain. Using Small Scoop, divide meat mixture into phyllo shells. Sprinkle cheese over meat mixture. Bake 3-4 minutes or until cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro.

Yield: 30 servings