My mother used to make us potato chip cookies when we were little. I don't have her recipe but I knew someone here would have one. Great recipe! I did use butter instead of shortening and substituted almond extract in place of the vanilla. Although the cookies were slightly flat, I believe if I used less butter, they would be fuller. But the taste...freakin' awesome. Thank you for this recipe. P.S. I used fresh, ridged potato chips. Makes a difference.

My mother had made this dessert a family tradition at Thanksgiving and I called her every year I wasn't with her, to get the recipe. We lost her last Christmas and I miss giving her that phone call, but I am very happy to see it posted here. The only differences that I do are that I add the cherry juice to the cream cheese to help mash it up and I have experimented and added mandarin oranges too. Thanks again for posting this. Happy Thanksgiving.

My main objective was to used some chopped venison left from last year's deer hunting season, (the next feverish season is just around the corner! Have to use it up!) This recipe has a great flavor with some added tweeks. I try to read a bunch of recipes and extract a bit of each one. I used 8 oz. sour cream and 4 oz. cream cheese - I HIGHLY recommend you mix the two together before adding it to the beef mixture, for a smoother texture. I used fresh chives/green onions, as well as fresh mushrooms. A whole onion also went into it. Garlic powder and onion powder to taste as well as various other spices that I really can't recall. Instead of water, I used white zinfandel and some beef broth. I made egg noodles to serve this tasty dish over. One thing I would do differently next time would be to make the sauce thicker. I may also brown up the venison before tossing it into the slow cooker. My reason for choosing the slow-cooker way is because venison needs to cook for a long time to make it nice and tender. (I've heard many a complaint from people who try to cook venison and say that it tastes 'gamey'.) If you do it right it has an even better flavor than beef. Oh, and I complimented this savory meal with some garlic, parmesan, and mozzarella bread. Homemade of course! Definitely try this and enjoy!

Thank you for this great recipe! I just baked this pie today. I used a store bought crust, omitted the butter and added 1 Tbsp. corn startch as recommended by other reviewers. I made an egg wash of: egg white, a small amount of yolk and a small amount of cold water - beat it until slightly frothy then brush on top of the pie. I also sprinkled some sugar over top of the wash. When the pie was in 20 minutes, the edges were already golden brown so I covered them with foil. There was some filling seepage but the pie was still so pretty that I had to take a picture and upload. I will definitely be using this recipe again.

What a great recipe and idea. Other ingredients can be used as well. I will be trying chopped up cooked shrimp in a cream cheese mixture very soon. I obtained a package of 150 won ton wrappers for only $2 at a small local grocery store. Very crispy, tasty and yes...addictive.

I've been dying to try a new french baguette recipe so I chose this one. (Lucky little recipe!) I had no rolling pin so I just pounded the dough out with my mighty fists and pulled, shaped it and roughed it out. After brushing the loaves liberally with the egg mixture, I seasoned the tops with some garlic powder, italian seasoning, and grated parmesan cheese. They turned out beautifully and filled the whole house with a wonderfully fragrant smell. Great taste and good consistency as well. I shall be using this recipe often and will also make smaller rolls to use for sandwiches, brats and sausage, pepper & onions. Experiment with different seasonings on top, you'll be glad you did! Do it, do it.

I made the dough and thought it was a bit buttery so I read the reviews. Boy I'm glad I did. I ended up using a full cup instead of 3/4 cup flour. (I used rum extract by the way.) Now as for the cookie being to thin...my first batch was fine but the cookies came out squarish and spread into each other. The SECOND batch I decided to make the drops smaller, say about 1 1/2 to 2 teaspoons. I also reduced the temperature to 375 and baked them for 12-14 minutes. That made a huge difference. They came out perfectly round and in my opinion, absolutely delicious! I will definitely be making more RIGHT NOW!!! PS- I didn't put any toppings on them but I will be trying chocolate chips in the next batch.

Definetly a delicious recipe.