Have you ever had a small amount of potato chips, cereal or pretzels left in the bottom of the bag? Or maybe your lunch baggie of snacks got crushed or they’re a bit stale. You can still use these leftover bits. If slightly stale, once they’re baked, they are perfectly fine. You can add leftover cereal and chips to meatloaf, muffins, on top of casseroles, soups, salads, bread, desserts, yogurt and ice cream.

Here are a few more vintage recipe ideas.


Potato Chips Cookies I

2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 cups crushed potato chips
3/4 cup chopped walnuts

Preheat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Potato-Chip Cookies II

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
1 cup chopped walnuts or pecans
6 ounces butterscotch chips
2 cups potato chips, crushed

Preheat oven to 350 F. In a large bowl, cream butter, sugars and eggs. Mix in remaining ingredients in order. Drop by teaspoonfuls on greased cookie sheet covered with parchment paper. Bake for 10 to 12 minutes.

Potato Chip Cookies III

2 cups crushed potato chips
2 cups oatmeal
2 cups flour
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1/2 tsp. salt
1 tsp. soda
1 cup chopped nuts
1 tsp. vanilla

Cream sugar and shortening, add eggs and vanilla. Sift dry ingredients and add to creamed mixture. Add nuts, chips and oatmeal. Bake at 375 degrees for 10-15 minutes. For variation, add chocolate chips, dates or raisins. –Roy Wilder, Abilene Newspaper 1976

Potato Chip Cookies IV

3 cubes butter
1-1/2 cup sugar
2 egg yolks
1 tsp. vanilla
3 cups flour
1 6-oz. package potato chips, crushed fine
1 cup chopped nuts

Cream first four ingredients; add flour. Add potato chips and nuts. Mix well. Drop on ungreased cookie sheet and flatten. Bake at 350 degrees for about 12 minutes or until lightly brown. –Nancie Murgia, Abilene Newspaper 1976

Potato Chip Cookies V

1 cup butter
1/2 cup sugar
1 tsp. vanilla
1/2 cup crushed potato chips
1/2 cup chopped nuts
2 cups flour

Cream butter and sugar. Add remaining ingredients and mix well. Shape and bake at 350 degrees. –Mrs J M Turner, Abilene Newspaper 1976

Potato Chip Cookies VI

1 cup unsalted butter, softened
2 tablespoon peanut butter*
1 large egg
1/4 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup crushed potato chips
1/2 cup peanut butter chips
2 cups all-purpose flour

Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars. Mix in the egg. Stir in the peanut butter and vanilla and mix well. Gradually stir in potato chips and peanut butter chips. Mix in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1 inch balls and place 2 inches apart on parchment paper-lined baking sheets. Bake for 12-15 minutes or until lightly browned. Cool on the baking sheet for 10 minutes, then on a wire rack for 30 minutes before serving.


Layered Pineapple Pretzel Dessert

2 cups pretzels, crushed
1 cup butter, melted
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 (8-ounce) container frozen whipped topping, thawed
2 (20-ounce) cans crushed pineapple (reserve juices–will equal just shy of 2 cups of juice)
2 (3.4-ounce) packages instant vanilla-pudding mix
1 (20-ounce) can pineapple rings, optional
1 (12-ounce) jar maraschino cherries, optional

Preheat oven to 350 F. Place crushed pretzels in the bottom of a 9-by-13-inch baking dish. Evenly pour melted butter over entire top of crushed pretzels. Set aside to cool. Bake for 10 minutes. Cool. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled pretzel crust. Combine reserved pineapple juice and pudding mixes. Mix in crushed pineapple. Spread over whipped topping layer. Refrigerate until ready to serve. Optional: Garnish with pineapple rings and maraschino cherries placed in the center.


Cornflake Chicken

1 cup cornflake crumbs
1/4 cup fresh grated Parmesan
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
2 tablespoons milk
6 to 8 chicken legs (with skin)

Preheat oven to 350 F. Spray baking pan with cooking-oil spray. Using a rolling pin, crush cornflakes in a plastic zipper-type bag. In a large bowl, mix cornflake crumbs, Parmesan, salt and pepper, and mix well. Lightly beat eggs and milk in a bowl. Dip each chicken leg into egg mixture and roll in cornflake mixture until well coated. Place chicken in baking pan. Lightly spray cooking-oil spray over the chicken legs. Bake for 1 hour.
Optional: cayenne pepper or poultry seasoning, to taste.

Toasted O’s Cookies

8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup flour
1/2 cup quick-cooking oatmeal
1-1/2 cups Toasted O’s cereal (or Cheerios-type cereal)
1 cup butterscotch chips

Preheat oven to 375 F. In a large bowl, cream the butter and sugars. Stir in the peanut butter, egg and vanilla. In a separate small bowl, stir together the baking powder, baking soda, salt and flour. Fold the flour mixture into the first mixture in the large bowl. Add the oatmeal, cereal and butterscotch chips. Mix to combine. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes.

Cereal Muffins

1-3/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
1 egg, beaten
1 cup milk
1-1/2 cups Fruit Loops or Apple Jacks cereal, whole

For topping:
1/2 cup Fruit Loops or Apple Jacks cereal, crushed
1 tablespoon butter, melted

Preheat oven to 400 F. Combine flour, sugar, baking powder and salt. Add melted butter, egg, milk and 1-1/2 cups whole cereal. For topping, mix crushed cereal with melted butter. Spoon muffin batter into paper-lined muffin tins. Sprinkle crumb topping on batter. Bake for 20 minutes.