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INGREDIENTS

• 4 peaches
• boiling water
• nonstick cooking spray

DIRECTIONS

1. Leaving the skin on the peaches thinly slice each peach down one side until you get to the pit- Flip the peach over and slice on the other side (you wand each chip to be round and pretty, so you’ll have some excess on either side of the peach pit).
2. Quickly blanch the peach slices in a pot of rapidly boiling water- just long enough to sightly cook it and to get rid of some of the fuzz (less than 2 minutes) Remove from the water and allow to drain and cool enough so that you can touch them.
3. On a sheet pan lay out a sheet of parchment paper- spray liberally with non-stick spray (Pam or whatever).
4. Lay out each slice of peach flat on the parchment paper- Do not allow them to touch each other.
5. Bake in a 375°F oven until crispy.
6. Allow to cool and gently remove from the parchment paper–if you did not use enough kitchen spray they will be hard to remove.
7. Store for up to 1 month in a cool and dry location.

INGREDIENTS

• 1 (12 1/4ounce)bag ruffles potato chips
• 1 cup good quality white chocolate, melted

DIRECTIONS

1. Cover a cookie sheet with waxed paper.
2. Select whole, unbroken chips from bag and dip each chip into melted white chocolate to cover about 1/2 of the chip.
3. Carefully place dipped chips on lined cookie sheet.
4. Chill for one minute until set.
5. Tip; Have chips left over?
6. Try recipe#100545!

INGREDIENTS

• 1 cup flour
• 3 tablespoonsunsweetened cocoa powder
• 1/3 cup sugar, plus
• 1 tablespoon sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 dash salt
• 2/3 cup buttermilk
• 1 teaspoonfreeze-dried coffee granules
• 3 tablespoons olive oil
• 2 egg whites (or egg substitute equivalent to 1 egg)
• 1/2 teaspoon vanilla
• 3/4 cup coarsely chopped bittersweet chocolate

GLAZE

• 1/2 cup powdered sugar
• 1-2 teaspoon brewed coffee

DIRECTIONS

1. Directions:.
2. Preheat oven to 375-degrees.
3. In large bowl, stir together flour, cocoa powder, granulated sugar, baking soda, baking powder and salt.
4. Make sure cocoa is thoroughly mixed into flour.
5. In small bowl, stir together buttermilk and coffee granules until coffee dissolves.
6. Stir in olive oil, egg whites or substitute and vanilla.
7. Pour buttermilk mixture into flour mixture and stir with fork just to incorporate.
8. Stir in chocolate.
9. Spoon batter into 8 or 9 greased muffin tins, filling 3/4th’s full.
10. Bake in preheated oven 25 minutes or until tester inserted into center of muffins comes out clean.
11. Cool muffins on a wire rack.
12. To prepare glaze, in a small bowl, stir together powdered sugar and brewed coffee to make thick liquid mixture.
13. Drizzle over hot muffins and set aside until glaze is firm.

INGREDIENTS

• 6-8 boneless chicken breasts
• 1 (8ounce)jartaco sauce
• 2 (10 1/2ounce)canscream of chicken soup
• 2 (10 1/2ounce)canscream of mushroom soup
• 1 (8ounce)package shredded cheddar cheese
• tortilla chips

DIRECTIONS

1. Boil chicken for about 20 minutes.
2. Mix together soup, taco sauce, and 1/2 of the cheese.
3. Shred chicken into mixture.
4. Pour into a 9 x 13 pan and top with the rest of the cheese.
5. Bake at 350 for 1 hour.
6. Serve over tortilla chips.

INGREDIENTS

• 1 tablespoon apple cider vinegar
• 2 tablespoons salt(this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt w)
• 3 tablespoons olive oil
• 2 bunches kale, rinsed with stems removed

DIRECTIONS

1. Cut kale into 2 to 3 inch pieces.
2. Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
3. Try to get all the leaves covered.
4. Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
5. After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
6. Time for baking varies depending on the size of your chips and desired crispness.
7. The outer edges cook quicker than the pieces from near the stem.