[July 27, 2011] Times Record, Fort Smith, Ark., Potluck column Tweet Jul 27, 2011 (Times Record - McClatchy-Tribune Information Services via COMTEX) -- I don't know about you, but I always eat my Pringles right out of the can. But apparently, you can cook with them, too. Consider these cookies, which are actually intended for the holidays. This sandwich cookie combines the "savory crunch of Pringles Original Potato crisps with a sweet and zesty jam to create a winning substitute for the boring ginger cookie," reads a recent e-mail. Ho ho ho. Kringle-Spiced Pringles Cookies Makes 2 dozen sandwich cookies * 1 can Pringle's (Original) * 1 cup all-purpose flour * 1 teaspoon baking soda * 2 teaspoons ground cinnamon * 1 teaspoon allspice * 1a"4 teaspoon ground cloves * 2 sticks unsalted butter, softened * 1 cup dark brown sugar, packed * 1 egg * 1 teaspoon vanilla extract * 1 cup fruit preserves, raspberry or mixed berry * 1a"3 cup crystallized ginger, finely chopped Preheat the oven at to 350 degrees (OK, here's where you might want to wait until December) and place Pringles, flour, baking soda, and spices in a food processor, and puree until the consistency of corn meal; set aside. In a large mixing bowl, cream the butter and sugar until slightly fluffy. Add the egg and vanilla, and mix for 30 seconds. Pour the Pringles spice mixture into the bowl and mix for 1 minute; place dough in the refrigerator for at least 1 hour. Drop by rounded teaspoon onto ungreased baking sheets, and bake for 9 to 11 minutes or until golden brown. In a small bowl, combine fruit preserves and ginger (if desired, ginger is optional); spread 1 teaspoon onto a cookie, and top with another cookie. Instead of crystallized ginger can swap out 2 teaspoons of powdered ginger to the jam. I love potato chips. I love chicken. Put them together and you get ... Chicken Pringlers * 2 cans (6.38 ounces each) Pringles (barbecue or honey-mustard flavor) * 2 pounds boneless chicken breast or chicken tenders, cut into 11a"2 -inch nuggets * 2 cups skim milk or buttermilk Preheat oven to 400 degrees with a rack in the middle. Place nuggets in milk. Puree the potato chips in a food processor. Pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. Remove and let stand, uncovered, 5 to 10 minutes to crisp. Homemade ketchup? How cool! A news release from Krups about its new immersion blender included this recipe. Homemade Ketchup * 2 tablespoon olive oil * 1 medium onion, chopped * 1 clove garlic, chopped * 1 can (28 ounces) tomato puree * 1a"2 cup brown sugar * 1a"4 cup apple cider vinegar * 1 tablespoon tomato paste * 1 teaspoon kosher salt * 1a"2 teaspoon ground mustard * 1a"8 teaspoon ground cloves * 1a"4 teaspoon allspice * 2 teaspoons red pepper flakes * 1a"2 teaspoon cayenne pepper Heat oil in a pot over medium heat. Saute the onion until translucent. Add in the garlic and stir together. Add the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until it is thick like ketchup. Using an immersion blender, food processor or blender, puree the mixture until smooth. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month. My telephone rang. I picked it up and said, "Hello." "Hi. I'm 77 years old and crazy," declared the voice on the other end of the line. "About three weeks ago, you had some recipes on how to cook eggs, and I meant to keep it ..." Click. We were disconnected. I grabbed some old Potlucks to see what I wrote when. On June 29, my birthday, lest you forget, I included a recipe for Eggs Benedict. On May 4, I wrote about freezing eggs. I cannot find where I wrote a basic primer on how to cook eggs. But that doesn't mean I can't. For instance: --It is never a good idea to salt eggs before or during cooking, only after the eggs have cooked. This is because adding salt while cooking will make the eggs lose moisture and become rubbery. --The easiest way to cook eggs is to scramble them: Melt 1 tablespoon butter in a medium nonstick pan. Break open 2 eggs into pan. With a spatula or wooden spoon, break open yolks and mix eggs around until eggs are cooked how you like them. --Sunny-side up or over-easy? For traditional sunny-side up eggs, melt 1 or 2 tablespoons butter in an 8-inch nonstick omelet pan or skillet over medium heat. Break open eggs into the pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken, but are not hard. For over-easy eggs, flip over for 15 seconds, and serve immediately. --For hard-cooked eggs, place eggs in enough cold water to cover completely and bring to a rolling boil over high heat. Reduce heat to medium-low boil and cook 12 minutes. Promptly chill eggs in ice water so yolks remain nice and bright yellow. Hard-boiled eggs are good for one week if kept in the shell in the refrigerator. The nice thing about oeufs en cocotte is you can hide something underneath the baked eggs. Consider some smoked salmon, chopped green onions, chopped ham, shredded cheddar cheese or maybe some cheese grits. The possibilities are endless. Oeufs En Cocotte * 1 to 2 eggs * 2 tablespoons heavy whipping cream * Butter * Salt * Pepper * Crushed red peppers (for extra kick) * Extra-virgin olive oil Generously brush some room-temperature butter inside a ramekin. Crack the eggs in the ramekin. Top with salt, pepper, cream and oil. Place the ramekin in a baking dish and pour hot water around the ramekin. Place in a 350-degree oven for 10 minutes or longer, depending on how runny you want your yolks. Makes 1 serving. Looking for a recipe? Have one you'd like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: [email protected] To see more of the Times Record or to subscribe to the newspaper, go to http://www.swtimes.com. Copyright (c) 2011, Times Record, Fort Smith, Ark. Distributed by McClatchy-Tribune Information Services. For more information about the content services offered by McClatchy-Tribune Information Services (MCT), visit www.mctinfoservices.com. [ Back To TMCnet.com's Homepage ]