Recipes
Utz Baked Macaroni & Cheese
This baked macaroni and cheese recipe comes from our very own Sam Hogan! It's a favorite recipe around here with its combination of cheeses that melt into a rich and creamy sauce. The recipe is incredibly customizable and you can replace the breadcrumbs and flour with more Utz Original Potato Chips and a gluten free flour for a gluten free recipe. Ingredients 16 oz. cavatappi or large elbow macaroni 3 tbsp butter 3 tbsp flour 2 ½ cups milk ¼ tsp salt ½ tsp ground black pepper 16 oz smoked gouda, shredded 16 oz aged white cheddar cheese, shredded ¼ cup breadcrumbs ¼ cup crushed Utz Original Potato Chips Directions Cook pasta to al dente texture according to package directions. Drain and set aside. Preheat oven to 375˚F. In a medium saucepan, melt butter. Stir in flour then gradually stir in milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. Add cheese and stir until cheese melts. Spoon drained pasta into a greased 9 x 13 baking dish. Pour cheese sauce over pasta and gently fold in sauce until mixed well. Top with breadcrumbs and crushed chips. Bake 20 minutes at 350 ˚F. Broil for additional 2-5 minutes until topping golden brown.
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Utz Kettle Classics Crispy Bacon Jalapeño Poppers
Utz Kettle Classics Crispy Bacon Jalapeño Poppers are a homemade version of everyone's favorite party snack. And what's not to love? The flavor, the crunch, the heat, the amazing colors... This recipe comes from our own Lindsey Kress with one of the best jalapeño popper recipes we've ever tried. The crunch factor is a game changer, and the combination of salty, spicy and smoky is like nothing you've experienced before. They're so easy to make, they'll soon become a favorite appetizer on your party menu. They're bursting with crispy bacon flavor with melted cheese and a spicy jalapeño finish. This recipe is super easy to make and only has 7 ingredients. Plus, unlike the jalapeño poppers you might get at the store, these are easy and quick since they're baked in the oven instead of deep frying them. Ingredients 10-12 medium jalapeño peppers 3 cloves of garlic, minced 8 oz Monterey Jack cheese, shredded 8 oz cream cheese, softened ½ small yellow onion, minced 3 tbsp cilantro, plus more for garnish ½ bag of Utz Kettle Classics Jalapeño Chips, crushed Directions Preheat oven to 375˚F. Arrange bacon on rimmed baking sheet in single layer and bake for about 35 minutes or until bacon has reached desired crispness. Once cooked, remove and allow to cool slightly. While bacon is in oven, prepare peppers. Half peppers and remove seeds. Place on a baking sheet with cut side up and set aside. Once bacon has cooled enough to handle, crumble or chop into small pieces. In a bowl, mix garlic, Monterey Jack cheese, cream cheese, onion, cilantro and bacon until combined. Scoop about 1-2 tablespoons of the filling into the pepper halves, scraping off the excess for a smooth, flat surface. Repeat until all peppers have been filled. Table 1-2 tablespoons of crushed chips and place on top of the filling of each pepper, pressing slightly to make sure they will not fall off during baking. Return peppers to the backing sheet. Bake for 5 minutes until the filling has started to melt and then turn on the broiler and broil briefly just until the filing bubbles. Watch carefully as to not burn the chips. Remove from the oven, sprinkle with cilantro and serve immediately.
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Utz Peanut Butter Thumbprint Cookies
Here’s a recipe that’ll throw you back to your childhood. Submitted by Jay Poore and Chuck Tullis, these classic and iconic Peanut Butter Jam Thumbprint Cookies are soft, chewy, with a crackly top and filled with sweet jam. Use your favorite jelly flavor like strawberry, grape, or raspberry. The salty potato chips are an unexpected twist that really brings everything together. It’s the perfect snack, dessert or holiday treat. Ingredients 1 stick butter 1/3 cup sugar ½ cup light brown sugar 1 egg 1 tsp vanilla 1 ½ cups flour ¾ tsp baking soda 2/3 cup creamy peanut butter 1 egg white, lightly beaten 2 cups crushed Utz Original Potato Chips ½ cup fruit jam or filling of your choice Directions Preheat oven to 375˚F. Cream butter, scraping down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix. In a mixing bowl, sift together the flour and baking soda. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined. Roll heaping tablespoon sized balls of dough and toss in the egg whites followed by the crushed potato chips, until well coated. Place balls onto a parchment lined baking sheet. Gently press your finger into the center of the dough. Place into the oven and bake for 12 to 15 minutes or until cookies have spread and baked through. Allow cookies to cool before filling with a small amount of jam or filling. Once cookies have been filled, se aside and allow cookies to set.
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Utz Sweet and Salty Bourbon and Orange Pecan Pie
This version of pecan pie submitted by Lindsey Kress is great for serving at dessert or just having after dinner. The bourbon makes it a lot more festive for a dinner party and the orange zest brightens up the flavor. It's rich, but not too heavy. You can taste the butter as it melts in your mouth...the flavors are just perfectly balanced. The Utz Mini Pretzels add an amazing second crunch to the pie that compliments the toasted pecans beautifully. Ingredients Crust 1 ½ cups flour ½ tsp salt ¼ cup shortening ¼-1/3 cup ice water Filling 2 large eggs 1 cup light corn syrup 2 Tbsp salted butter, melted ½ cup light brown sugar, packed 2 Tbsp bourbon 1 tsp vanilla or orange extract Zest of one large orange ½ tsp cinnamon ¼ tsp kosher salt 2 cups pecans ¾ cup Utz Mini Pretzels or Butter Waffles ¾ cup bittersweet or dark chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. For the crust, in a medium bowl stir together flour and salt. Using a pastry blender or your hands, add in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork or hands until hydrated. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Refrigerate until ready to fill. For filling, in a large bowl, whisk together eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon, and salt. Stir in pecans, pretzels, and chocolate chips. Spoon mixture into prepared pie crust. Bake for 30 minutes. Cover pie with foil and bake until filling is puffed and center is just set, 15-20 minutes more. After removing from the oven, zest more orange on top of pie. Transfer pie to a wire rack and let cool to room temperature.
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Utz Strawberry Pretzel Salad
There's a lot to love about summertime. The sunshine, the warm weather... but most of all, being able to make fresh strawberry desserts! This pretzel salad mix is a classic dessert from the 50s and 60s. It's a no-bake cheesecake layer combined with a crunchy pretzel crust and fresh berries. Our own Wendy Groover submitted this recipe to us and it's perfect for big family gatherings or get-togethers with friends. It's a super easy dessert to make that's a nice light end to a summer meal. Ingredients ¾ cups butter, melted 3 tbsp sugar 1 (6 oz) pkg strawberry gelatin 2 cups boiling water 2 cups sliced strawberries (thawed if frozen) 1 cup powdered sugar 8 oz cream cheese, softened 1 cup whipped topping 2 cups coarsely crushed Utz Mini Pretzels Directions Preheat oven to 400˚F. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.
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Utz Crispy Oven Fried Onion Rings
These Utz Crispy Oven Fried Onion Rings are super easy to make, and so crispy. These only take a few minutes to throw together and 16 minutes total in the oven, so you can have these ready for surprise guests or as a quick appetizer before your next party! They're incredibly easy to customize too, since you can mix your favorite spice blend into the flour to flavor your onion rings without burning the spices in the oven! You can even use different flavors of Utz potato chips to mix things up! We love using our Utz Kettle Classics Smokin' Sweet Crab chips for the perfect appetizer before digging into some crabs with friends. Want to heat things up? Try using Utz Red Hot potato chips and an extra dash of cayenne pepper! Or try using Utz Fried Dill Pickle Ripples if you've got some burgers on the grill. The onion and dill flavors in the onion rings pairs perfectly with the best summer cookout dishes. Ingredients 2 cups all-purpose flour 1 tsp cayenne pepper 1 tsp ground black pepper 3 tsp salt 1 cup plain yogurt 2 eggs 1 cup panko breadcrumbs 2 cups crushed Utz potato chips 6 tbsp olive oil 2 large yellow sweet onions, peeled and sliced to ½ inch thickness Directions Preheat oven to 400˚F. Place parchment paper onto baking sheet, drizzle with olive oil and place sheet in oven for approximately 8 minutes. In a medium bowl, combine flour, cayenne pepper and 2 teaspoons of salt. In a separate bowl, whisk together yogurt and eggs. Add half of the flour mixture to yogurt mixture and beat until smooth. Combine panko, potato chips and remaining salt in a bowl or shallow dish. Lightly dredge onion rings in flour mixture and then drop into to the yogurt mixture. Shake off excess batter and then dredge in the panko/potato chip mixture to coat evenly. Carefully arrange onion rings on prepared baking sheet, allowing space in between. Bake about 8 minutes and then flip. Bake an additional 8 minutes or until golden brown and crispy. Salt to taste. Variations For a gluten free recipe, substitute the all-purpose flour for a gluten free flour and the breadcrumbs for gluten free breadcrumbs.
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Utz Gourmet Potato Casserole
What's better than a delicious potato casserole? How about one that can be customized however you want! Our Utz Gourmet Potato Casserole will let you take some ordinary potatoes and turn them into a dish that everyone will love. This recipe has endless flavor combinations which are sure to please anyone looking to make something that's both delicious and interesting. A special thanks to our own Craig Laughman for sending in this recipe! Ingredients 8-10 medium potatoes ½ cup onion, diced 4 tbsp butter, melted 1 cup sour cream 1 ½ cups shredded cheddar cheese ¼ tsp onion powder ¼ tsp garlic powder 1 tbsp parsley Salt & pepper to taste Directions Preheat oven to 350 ˚F. Boil 8-10 potatoes in large stockpot. Cool, peel and shred. Set aside. In medium bowl mix melted butter and sour cream. Add remaining ingredients and mix. Add shredded potatoes and toss. Pour into greased 9x13 glass casserole dish. Bake for 60 minutes. Variations Replace the 1 1/2 cup of shredded cheddar cheese with 1 1/2 cup of shredded Mexican cheese. Add 1/2 tsp of paprika and 1/4 tsp of chili powder with the rest of the spices. Top with crushed Utz Kettle Classics Potato Chips, Smokin' Sweet BBQ! Want to up your onion and garlic flavor? Try adding crushed Utz Onion & Garlic Potato Chips as a topping! Do you make a recipe like this? How would you customize this dish? Let us know in the comments or by tagging us on social media @UtzSnacks!
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Utz Mexican Street Corn
Street Corn has quickly become all the rage in food trends. The Utz Street Corn Grillin' Classics Potato Chips gives you another way to enjoy the flavors of this tasty summer side. This week, we have a Street Corn recipe for you to try at home inspired by our limited edition Street Corn Grillin Classic chips! Ingredients 6 corn on the cob, husked 1/3 cup of mayonnaise 1/3 cup of sour cream 1 clove of garlic Zest and juice from one lime ½ tsp paprika ½ tsp chili powder ¼ cup of cilantro, chopped Grated Queso Fresco Directions Preheat the grill to 400˚F. Mix mayonnaise, sour cream, garlic, lime zest, lime juice, paprika and chili powder in a small bowl. Set aside. Place husked corn directly on the grill. Rotate corn every few minutes until charred, about 10 -12 minutes. Remove corn from grill and brush with mixture. Sprinkle cobs with queso fresco and top with chopped cilantro.
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Utz Baked Macaroni & Cheese
This baked macaroni and cheese recipe comes from our very own Sam Hogan! It's a favorite recipe around here with its combination of cheeses that melt into a rich and creamy sauce. The recipe is incredibly customizable and you can replace the breadcrumbs and flour with more Utz Original Potato Chips and a gluten free flour for a gluten free recipe.
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