Dinner For One!

7 Comments | Written on August 18, 2010 at 5:00 am , by Kristina Vanni

Ramen noodles have long been a staple of college students and singles.  Check out this recipe and video for a creative way to turn this budget friendly favorite into a grown-up meal!  It is a great choice on a busy night when you are only cooking for one.

ASIAN PEANUT NOODLES WITH CHICKEN

Ingredients:

1 package chicken flavor (or your favorite) Top Ramen Noodles

1/3 cup bottled peanut sauce

1 package (about 9 ounces) fully cooked roasted chicken strips (or desired amount of chicken)

Directions:

Pour boiling water over noodles; let stand for 5 minutes and drain off water. Place cooked noodles in a bowl and stir in the peanut sauce. Stir in chicken strips and serve, adding more peanut sauce if needed. (You can warm the strips in the microwave first, if desired.  Kick up the presentation with some sliced green onion.)

Dinner Tonight, Creative Leftovers Tomorrow!

1 Comment | Written on August 17, 2010 at 5:00 am , by Kristina Vanni

Mmm…there is nothing quite like the “Other White Meat.”  Pork is a versatile protein that is great for quick and easy meals.  Last year, I was named “America’s Next Pork Personality” and now they have opened up a brand new contest for all you pork fans out there!

This year celebrity chef, Melissa d’Arabian, and America’s pork producers are searching for the grill master with the greatest grilling groupies in the National Pork Board’s “Calling All Grillers with Groupies” contest. The winner will have a chance to cook alongside Melissa during the Food Network New York City Wine & Food Festival this October.

Simply submit a photograph along with a brief 50-word-or-less photo caption that explains or tells a story about how you enjoy spending time by the grill with your grilling groupies. But hurry!  Entries are due by August 31.  I hope to attend the festival and this event, so let’s make sure a Better Recipes reader is the winner!  Go for it!

All this pork talk started making me hungry, so I decided to whip up this super easy and unbelievably delicious pork chop recipe.  Three ingredients and you are done…what could be better?!

Americas Favorite Pork Chops

4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
Serves 4.

Serve with broccoli spears and garlic mashed potatoes.

Calories: 184 calories Protein: 25 grams Fat: 10 grams Sodium: 140 milligrams Cholesterol: 60 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams

The only thing better than pork chops for dinner is the creative dishes you can make with leftovers the next day.  My favorite way to “clean out the fridge” is to make fried rice.  What I love about fried rice is that you can throw in just about any leftover vegetable and it’s good, so take a peek in your refrigerator and see what would work!

Pork Fried Rice

4 tablespoons peanut oil or to taste, divided

4 eggs, beaten

2 cups leftover cooked pork, cubed

1 8 oz. package sliced mushrooms

1 cup sliced green onion

1 cup frozen peas and carrots

4 cups leftover cooked rice, cooled

4 tablespoons soy sauce or to taste

2 teaspoons granulated sugar

Black pepper to taste

Heat 1 tablespoon oil in a large skillet or wok. Add eggs and stir until scrambled, remove from pan and set aside. Add 2 tablespoons oil to hot pan and stir in pork, mushrooms, green onion, peas and carrots. Saute for a few minutes, then add remaining oil to pan. Stir in cold rice, adding more oil if needed. Stir in soy sauce, sugar, and pepper to taste.  Return scrambled eggs to pan and enjoy!

Follow Us on Twitter for a Chance to Win!

233 Comments | Written on August 16, 2010 at 5:15 am , by Kristina Vanni

Tweet, Tweet!

Do you hear that little chirp?  Twitter, the 140 character micro-blogging site has taken the internet by storm!  This week we are sponsoring another giveaway to the Better Recipes Twitter followers!

Here is all you have to do:

1)  Follow @BetterRecipes on Twitter

2)  Leave a comment on this blog telling us your twitter “handle” for a chance to win $150!  (In other words, tell us your @Username so we can find you!)

I am so excited to meet all of our new followers and to start “tweeting” with all of you!

The contest ends 11:59 p.m. CT on August 22, 2010

This is a random drawing, check out the official rules for more info!

Official rules

Congratulations! Our First Weekly Winner!

No Comments | Written on August 16, 2010 at 5:00 am , by Kristina Vanni

The Better Recipes “Easy Weeknight Meals” contest is well under way and the entries keep pouring in.  The best part of hosting a weekly contest is that there is always a new chance to win!  Keep those creative juices flowing because there are still many spaces left in the winners circle.

Congratulations to Libby, our very first winner!  She is known as “slulibby” on Better Recipes.  Not only is she the first winner in our weekly “Easy Weeknight Meals” contest, but she has uploaded a bunch of mouth-watering recipes to our site.  From her Creamy Tuscan White Bean and Tomato Dip to the Fluffy Ginger Filled Pumpkin Cookies or even Turkey-Apple Meatloaf, I can’t wait to try them all!

Her winning entry is Fresh Tomato Frittata with Herb Cream.  Libby says, “I think frittatas are a great staple recipe for a family meal-all you need are eggs, veggies, and cheese! People might not think of eggs for dinner, but they are easy, healthy, and tasty for weeknights.  I love serving eggs-they are so delicious and are a quick way to get a meal on the table.  Also, this is a great way to use up any fresh produce I have on hand.  Finally, I grow my own herbs, and I love being able to incorporate them into my everyday recipes.”

A frittata is similar to an omelet, but requires no flipping–just cook on the stove top for a few minutes, then pop it under the broiler to brown.  If you have other vegetables, they can be used in the frittata filling as well. Different herbs can also be substituted for basil in the sour cream.  You can personalize it and make it your own.  Thanks for this great recipe, Libby!  Congrats!

FRESH TOMATO FRITTATA WITH HERB CREAM

1/2 cup finely chopped onion
1/2 cup chopped mushrooms
2 teaspoons olive oil
Salt and pepper to taste
6 eggs
1/2 cup shredded sharp cheddar cheese
3 roma tomatoes, sliced
1/2 teaspoon flat leaf parsley
Herb Cream:
3/4 cup sour cream
1/4 cup chopped fresh basil
1/2 teaspoon salt

In a 9 inch nonstick skillet, cook onion, mushrooms, salt and pepper with 2 teaspoons oil over medium heat, until vegetables are soft. In a mixing bowl, whisk together eggs and cheese. Add vegetables and stir to combine. Heat skillet again over medium heat then coat the pan generously with nonstick cooking spray and pour in egg mixture. While it begins to cook, arrange tomato slices decoratively on top, then sprinkle with parsley. Cover skillet and cook 6 minutes, or until frittata is set and bottom is nicely browned. Place frittata under the broiler, about 4 inches from heat, for 2 minutes to lightly brown top. Let cool in the skillet for 5 minutes. Slide frittata onto a serving plate. Meanwhile, make herb sour cream by mixing sour cream, basil and salt. Cut frittata into wedges and serve it warm, or at room temperature, with herb cream.

TGIF: Burgers Without Borders

5 Comments | Written on August 13, 2010 at 5:00 am , by Kristina Vanni

I love burgers!  This All-American staple is a basic recipe that can be creatively transformed into an endless array of dishes. You have the basic formula of bun, burger and toppings.  This is where you can get inventive!  A different bread, new herbs and spices or a fun topping can transform your basic burger into a flavor adventure.  Get your passports ready, because it’s time for “Around The World Burgers!”

Here is a basic burger mixture, but there are 4 variations of simple additions that will make your burgers sensational!  Your burgers can be Asian, Middle-Eastern, French, or Bavarian for a wonderful change of pace in your summer grilling.

Basic Burger Mixture:

1 beaten egg

3/4 cup soft bread crumbs

1-1/4 pounds ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients.  To make each burger special, add your favorite world flavors below to each basic recipe, then form into 4 equal-sized patties.  Grill over direct medium-hot heat for about 14 minutes total time, or until desired doneness, turning burgers once.  Makes 4 burgers of choice.

Asian Burger:

Combine the basic burger mixture and set aside.

Stir together:

2 Tablespoons bottled minced garlic

2 Tablespoons toasted sesame seed

4 teaspoons soy sauce

4 teaspoons toasted sesame oil

2 teaspoons granulated sugar

Mix half of this sesame mixture into the basic burger mixture.  To the other half of the sesame mixture, mix in 2 Tablespoons of coarsely chopped, prepared kimchee; set aside.  (Kimchee is a spicy Korean vegetable condiment found in the Asian section of grocery stores).  Shape and grill burgers as directed above.  Serve burgers on toasted sesame buns topped with the kimchee-sesame mixture.

Middle Eastern Burger:

To the basic burger mix, add:

1/4 cup drained, rinsed, and coarsely chopped canned chickpeas (garbanzos)

2 Tablespoons chopped fresh parsley

2 teaspoons ground cumin

Shape and grill burgers as directed above.  Serve in warm pita pockets with chopped cucumber, tomato, and tahini sauce.

French Burger:

To the basic burger mix, add:

1/4 cup crumbled blue cheese, plus additional for topping as desired

2 Tablespoons drained capers

2 Tablespoons minced fresh tarragon

Shape and grill burgers as directed above.  Serve French burgers on toasted, sliced sourdough bread, topped with additional crumbled blue cheese.

Bavarian Burger:

To the basic burger mix, add:

2 Tablespoons toasted, crushed caraway seeds

Shape and grill burgers as directed above, but add slices of Muenster cheese to tops of burgers after turning once.  Serve burgers with beer mustard on warmed pretzel buns, or rye bread.  (If you love sauerkraut, you can also top burgers with it, or add some into the meat mixture).

Have you been following the TGIF series this summer?  Check out past grilling articles:

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

Atlantic City Food and Wine Fest!

1 Comment | Written on August 12, 2010 at 5:00 am , by Kristina Vanni

The Atlantic City Food and Wine Fest was a whirlwind weekend of fun!  There were so many great events and unbelievable celebrity sightings, I could fill a week’s worth of blogs!  To get a sense of the event, check out the photo gallery on the Better Recipes Facebook page.  There you can see pictures of the amazing food and get an inside view of the festival.  Speaking of Facebook…the entries keep pouring in for this one-of-a-kind festival apron signed by all of your favorite Food Network stars.  Click on this link and follow the instructions for a chance to win!

That is Paula Deen signing the apron!  She is always on the move, but she gave Better Recipes a shout out and answered a quick question for us!

Before the event I asked our Facebook fans to post questions for Guy Fieri.  Here are his answers to a few of them!

Later I asked Anne Burell to revel some of her “Secrets of a Restaurant Chef” as well as some tips on how to avoid becoming one of the “Worst Cooks in America!”

You can have a taste of the festival right in your own kitchen!  Alex Guarnaschelli was kind enough to share the recipes for two of her magnificent dishes served at the “Farm to Table” Brunch.  This crustless quiche was served in a Steak and Eggs dish and the Blueberry Cobbler dessert was so good I was temped to lick the bowl.  Then again, maybe I did…I’ll never tell!

CRUSTLESS QUICHE from Alex Guarnaschelli

Makes one 9 inch tart

1 tablespoon unsalted butter plus another tablespoon for greasing the pan

4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and then cut into 2-inch strips. Wash and drain the strips carefully

kosher salt

freshly ground white pepper

4 eggs

4 ounces fresh goat cheese, cut into slices

1 cup heavy cream

½ cup milk

a few drops Tabasco

a few drops Worcestershire sauce

8 ounces Brie cheese, cut into 8 even slices, rind trimmed

½ pound bacon strips, sliced into strips

1 pound of Swiss Chard leaves, washed and dried

Red wine vinegar

1.   Preheat the oven to 400F.

1. In a medium skillet, melt the butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2-3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
2. Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper to taste. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, Tabasco and Worcestershire.
3. The test: It’s a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
4. Grease the bottom and sides of the baking dish with the remaining tablespoon of butter and fill with the batter. Place the dish in the center of the oven and bake for about 20 minutes.
5. Meanwhile, in a large skillet, cook the bacon strips until crispy, 8-10 minutes. Remove the bacon with a slotted spoon and drain on a kitchen towel. Keep warm. Drop the Swiss Chard leaves into the skillet with the bacon fat. Cook until wilted, 1-2 minutes and drizzle with red wine vinegar. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10-15 minutes until the top I slightly brown. Allow to cool for 20-30 minutes before cutting into slices. Top with the bacon and chard. Serve immediately.

BLUEBERRY COBBLER by Alex Guarnaschelli

A cobbler is traditionally topped with a biscuit dough. Mine is slightly different but tasty!

Topping #1:

¾ cup all-purpose flour

1 cup light brown sugar

¾ teaspoon Kosher salt

1/2 teaspoon ground cinnamon

½ teaspoon ground, dried ginger

1/8 teaspoon ground nutmeg

1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish

Topping #2:

11/2 stick lightly salted butter

½ cup Confectioners sugar

1 teaspoon almond extract

1 cup all-purpose flour

½ cup cornstarch

½ teaspoon kosher salt

¼ teaspoon ground allspice

½ cup finely ground pecans

The cobbler filling:

3 pints blueberries, stemmed, washed and dried

2 tablespoons corn starch

The juice and zest from 1 lemon

Whipped cream or vanilla ice cream (optional)

1. Make topping #1: In a medium bowl, combine the flour, brown sugar, salt, cinnamon, ground ginger and nutmeg. Too to blend the ingredients. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter.  Refrigerate.
2. Make topping #2: In the bowl of an electric mixer fitted with the whisk attachment, “cream” the butter and sugar together until smooth and increased in volume, 5-8 minutes. (Alternatively, use a hand mixer.) Add the vanilla.
3. Use a large strainer or sifter to sift together the flour, cornstarch, salt and allspice.  Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts. Preheat the oven to 350 F. Line a baking sheet with parchment paper. Use your fingers to break the dough into clumps and spread the clumps out in a single layer on the baking sheet. Place the tray in the center of the oven and bake until golden brown, 8-10 minutes. Set aside to cool.
4. In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice and zest.  Pour them into the baking dish and top with an even layer of topping #1. Place in the oven and bake until the topping is golden brown, 12-15 minutes. Remove from the oven and allow it to cool for about 15 minutes. Top it with the pieces of topping #2 and serve with whipped cream or vanilla ice cream.

Pat and Gina Neely hosted the “Blues, Brews and BBQ” Brunch at the House of Blues.  They greeted their fans and served some outstanding grub.  Their BBQ Spaghetti was out of this world!  If you love pasta and you love BBQ then this dish is for you!

NEELY’S BBQ SPAGHETTI

Ingredients
Neely’s BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely’s BBQ Seasoning, recipe follows

For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti

Directions
For the BBQ sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.

For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.

Neely’s BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Aloha! It’s Luau Time!

14 Comments | Written on August 11, 2010 at 5:00 am , by Kristina Vanni

Get out those tiki torches and put on a lei, because it is time for a Hawaiian luau!  You will love this recipe because it is quick and easy with only 5 ingredients.  Your guests will love that it is also low in fat, so everyone can indulge and still keep their bikini bod!

LOW-FAT LUAU CAKE

1 package (16 ounces) angel food cake mix

1 can (20 ounces) crushed pineapple in its own juices, undrained

1/2 cup sweetened flaked coconut

1/2 teaspoon ground ginger

Powdered sugar (optional)

1.  Heat oven to 350 degrees.

2.  Combine all ingredients in a large bowl and stir until blended.

3.  Spoon batter into an ungreased 9-by-13-inch baking pan.  Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely in the pan on a wire rack.

4.  Sprinkle the top of cake with powdered sugar, if desired.  Cut into 20 squares.

Nutrition information per serving:  113 cal.; 1 g fat; 1 g saturated fat; 0 g trans fat; 0 mg chol.; 174 mg sod.; 25 g carbo.; 0 g fiber; 2 g protein

Better Recipes “Cook Of The Week” Molly Werner-Garza

No Comments | Written on August 10, 2010 at 5:00 am , by Kristina Vanni

This week we celebrate Molly Werner-Garza as the Better Recipes “Cook of the Week!”  Molly is one of our fantastic fans on the Better Recipes Facebook page and we can always count on her to participate in discussions, voice her opinions and share recipes.  Let’s learn more about Molly!

She loves to pour through a cookbook like it is a good thriller and has a passion for antiques with vintage costume jewelry being her favorite.  Molly has two children, Langdon who is 36 and does competition BBQ Cook-Off’s, and Katy who is 23 and currently on her second tour of Iraq.  While her daughter is serving our country, she takes care of her 29 month old son.  Molly says, “While I enjoy cooking, with a toddler to chase after, do a lot more crock pot cooking now and things that I can get on the table, quickly, and frugally!”

“I grew up in a large family where we all loved to cook. I have always liked to take recipes to a new level and turn mundane in to something different. This Lasagna is an old family favorite. My former mother-in-law is Italian and shared this recipe with me early in my marriage to her son. It is one that I have repeated many times of the years and has become my signature dish and fix it when we have family get-togethers.”

Molly was nice enough to share her famous Lasagna recipe with us.  Check that out – it looks like a party in a pan!

Who should be our next “Cook of the Week?”  Become a fan on Facebook, follow us on Twitter or leave a comment here with ideas and nominations!

MOLLY’S HOMEMADE LASAGNA

Tomato Sauce
1/4 cup of olive oil
1/2 cup of finely chopped onion
1 clove of fresh garlic, crushed (I buy the stuff in a jar that is already chopped)
2 Tablespoons of chopped parsley
1/2 pound of fresh ground sausage
1 1/2 pound of fresh ground chuck
1 29oz can of Contadina Tomato Puree
1 28oz can of Contadina Crushed Tomatoes
2 6oz cans of Contadina Tomato Paste (not Italian blend)
2 Tablespoons sugar (I used 2 teaspoons of Splenda)
1/2 Tablespoon salt
2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon fresh ground pepper
any other Italian Seasoning spices of preference

Assembly
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles (get the best, not cheap nor generic)
1 pound of Ricotta cheese (I now use low fat)
1 pound mozzarella, cheese, grated (fresh is always better)
3 ounces of fresh Parmesan cheese

Make Tomato Sauce: In hot oil in heavy Dutch Oven, saute onion, garlic and parsley until onion is tender, about 5 minutes.

Add meats; saute until well browned. Add tomatoes, tomato paste, sugar, and remaining spices.

Bring to boiling. Reduce heat and simmer, covered and stirring occasionally, 3-4 hours. At this point, I put everything in to a 6 qt. crock pot and let it cook away all day.

In a large kettle, bring 3 quarts of water to a boil, adding salt and a little olive oil. Add lasagna noodles, 2 to 3 pieces at a time. Return to boiling; boil, uncovered and stirring occasionally but not breaking up noodles, 15 minutes. Drain; rinse under hot water.

Preheat oven to 350F degrees. Grease a lasagna pan or two small pans. Spoon a little tomato sauce into prepared dish(es). Layer noodles, ricotta, mozzarella, tomato sauce and Parmesan. Repeat until all ingredients are used, ending with sauce and Parmesean.

Baked covered, 45 to 50 minutes or until cheese is melted and top is browned. Let stand for 10 to 15 minutes before cutting, to make serving easier. Serves 9.

Fan Us on Facebook for a Chance to Win!

177 Comments | Written on August 9, 2010 at 5:00 am , by Kristina Vanni

That’s right…with one click you can be the lucky winner of this One-Of-A-Kind apron from the Atlantic City Food and Wine Festival, personally autographed by not one, but four of your favorite Food Network Stars!  Plus, just for fun we are going to throw in a $150.  Seriously!   Here is all you have to do…

Become a fan of Better Recipes on Facebook!  Or as they say “like” us on Facebook.  Then all you have to do is let us know you’re a fan by commenting on this post and you will officially be entered to win!  Are you already a Better Recipes Facebook Fan?  That’s awesome, we love you too…just leave a comment here and you are entered to win as well. (While you are at it, read some other fun posts and leave comments there too.  We love to hear your feedback!)

Hurry, do it right now!  Spread the word, tell your friends, because the contest ends 11:59 p.m. CT on August 15, 2010.

Official rules

Would you look at that?!  It’s none other than Paula Deen signing what could be your brand new apron!  I can hear her now, “Become a fan, y’all!”

P.S.  That’s her bodyguard in the background…he wants you to become a fan too…or else!

Homemade Granola

1 Comment | Written on August 9, 2010 at 4:00 am , by Kristina Vanni

I love the versatility of granola.  It is great sprinkled over yogurt, drowned in milk or grabbed by the handful!  My favorite part of this recipe is the smell in the kitchen when it is baking.  The whole house is filled with a warm, toasty aroma and my mouth waters waiting for a taste!  I think the secret ingredient in my version of homemade granola is the banana chips.  I always toss in an extra handful!

HOMEMADE GRANOLA

2-1/2 cups uncooked rolled oats (the old-fashioned, not quick-cooking)
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/3 cup toasted wheat germ
1/4 cup all-purpose flour
1/4 cup instant nonfat dry milk solids
2 Tablespoons packed brown sugar
3/4 teaspoon ground cinnamon

1/2 cup canola oil
1/2 cup honey
1/2 teaspoon salt

1/2 cup dark raisins
1-1/4 cups dried banana chips

1.  Heat oven to 350 degrees.
2.  Combine the first 10 ingredients (oats through cinnamon) in a very large bowl.
3.  Whisk together the next 3 ingredients (oil through salt).  Pour honey mixture into oat mixture and combine thoroughly.  Spread in a large pan (like a roasting pan or a 9-by-13-inch pan) and bake until toasted, about 30 minutes, stirring well every 10 minutes.
4.  Stir in raisins and banana chips and bake another 6-8 minutes.  Cool in pan, stirring frequently.  Store in airtight container.  Makes about 6 cups.