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Just when you thought Thanksgiving couldn't get yummier, Imagine Thistv dreamed up this epic party appetizer that combines everything we love about mac and cheese with the seasonal joys of stuffing and cranberry sauce.

With bite-sized goodies like these, you'll be full before the main course!

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We're So Happy 'Microwave Potato Chips' Are A Thing

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Gemma Stafford from Bigger Bolder Baking has created the microwave potato chips to rule them all! She's cut out the extra calories with fresh potato slices, an oil glaze and a tasteful sprinkling of salt post-baking. Get this easy, "crunch-licious" recipe here and see below. 2 medium sized potatoes (Russet, or any type you like) 2-3 tablespoons olive oil 2 teaspoons salt ice water BBQ Flavor 1½ teaspoons smoked paprika 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon chili powder Ranch Flavor 1 tablespoon dried parsley, crushed 1 teaspoon dried dill weed 1 teaspoon onion powder 1⁄2 teaspoon garlic powder 1 teaspoon salt 1⁄4 teaspoon ground pepper Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on. Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between ⅛ - 1/16 inch thick. Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets. Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp. Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt. Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color. Sprinkles the finished potato chips with salt and enjoy. BBQ flavor: In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips Ranch flavor: In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy! Notes You can refrigerate raw slices ahead ahead of time for on demand baking. Just place in water in an airtight container. Try different kinds of potatoes. Golden and red potatoes crisp up nicely also. View Now
Plan Your Feast Around These Mashed Potato Bacon 'Bombs'

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Bacon never goes out of season, but we can't picture a better time to show off these explosive little "bombs" of flavor to friends and family than this holiday season! RightThisMinute's how-to guru Jessica Hord's got the down-low on these delectable must-have appetizers. Check out her recipe and full instructions below. You'll Need: — 2 Cups chilled mashed potatoes — 1 Egg — Salt and pepper to taste — 1 Block of sharp cheddar cheese, cut into one-inch cubes — 1/2 cup dry bread crumbs — Package of center-cut bacon — Toothpicks — Oil for frying (Jessica used peanut oil) — Your favorite dip (Jessica served ranch dip) Instructions 1. Mix mashed potatoes with egg, salt and pepper. 2. Push a cube of cheese into a scoop of the mashed potato mixture and roll into a ball. 3. Roll ball in dry bread crumbs. 4. Next, wrap with bacon and secure with a toothpick. 5. Using caution, fry ball in a deep pot filled with at least two inches of hot oil (350° works best). Depending on the depth and width of your pot, you may find you can fry more than one ball at a time. 6. Fry until evenly golden (you may even see a little melted cheese). 7. Drain balls on paper towel and serve with dip. You're done! Inspired by: Oh, Bite It! View Now

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Start The New Year Off Right With Some Refreshing Glow Juice

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Ciara Shares Stories Of Going Through Pregnancy While In Quarantine

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