Friday Recipe Exchange: A Little Bit of Everything

Oven potato chips

I debated about a recipe exchange this week, it’s been a busy, snowy week and I was contemplating curling up with a good book until spring. But then I made these great oven baked chips and thought, I must share.

There was lots of cooking this week, for a change, so the recipe exchange will be, as JefferyW often posts, be made up of tidbits.

Starting with a new chocolaty Nutella Brownie, recipe here, that also happens to be gluten-free.

JeffreyW made some great looking Buffalo Chicken, photos and recipe here.

Chuck roasts were on sale, so I made a Slow-Cooker Pot Roast, full dinner menu and recipes here.

And for the pet lovers, a really quick Bixby Update is here. To say he is trying my patience would be kind. Puppies.

What’s on your plate this weekend? We’re digging out from about 20 inches of snow, but the sun is shining, so that’s a plus. How about you?

Tonight’s featured recipe happened because I was at the store and grabbing a bag of frozen french fries (don’t judge) and saw they had bags of oven potato chips. I thought that sounded good and easy to make, so I passed the bag by and instead made my own.

They are similar to my Potato Wedges, but because they are sliced thinner, they are really crispy on the outside with a creamy center. I will be making them again. I used russets because that’s what I had on hand and it was snowing, so that’s what I used. I think they worked great for these.

Garlic and cayenne are optional, but don’t skimp on the salt and pepper. You can also use alternate spices or herbs, like rosemary, thyme, marjoram or parsley flakes. Maybe some chopped chives just before you take them out of the oven.

Oven Potato Chips

  • 2 to 4 large potatoes
  • light olive or vegetable oil
  • salt and pepper
  • garlic powder
  • cayenne pepper

baking sheet, mandoline or grater

Wash and scrub potatoes and slice into thick slices. Mix oil with salt, pepper, garlic powder and dash of cayenne pepper. Toss with potato slices and arrange on well oiled baking sheet.

Bake at 450 degrees, turn at about the 10 minute mark, or when browned on the bottom and continue to bake until nicely browned on the other side, approximately another 10 minutes. Watch carefully and remove any slices that are thinner and brown more quickly.

You can brush with more oil if needed as they bake. Serve piping hot.

I served these with my Cheese Stuffed Burgers and a side salad for a nice dinner.

That’s it for this week. Have a great weekend, hope everyone is dug out – TaMara

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Friday Recipe Exchange: Holiday Gifts, Salty-Sweet Edition

Caramel Corn 12-17-11

I love popcorn. So much so, I actually have an electric stirring popcorn popper. It must be a family thing, because my brother, Paul, has all the ingredients to make movie popcorn – and he did serious research on how to get that flavor. I’m good with butter and salt, myself. But my true weakness is caramel corn, so one year when I was trying to think of something fun to give for those neighbor Christmas treat boxes, I decided to try my hand at caramel corn.

And to take it up a notch I decided to make Bacon Caramel Corn. The featured recipe tonight.

But let’s begin with some other salty-sweet ideas for the holiday gift box.

Tex-Mex Popcorn Mix, recipe here.

White Cheddar Popcorn and Chili-Cheese Popcorn, recipes here.

And if popcorn is not your thing, how about some Cajun Spiced Nuts or Indian Spiced Nuts, recipes here.

Finally, the dinner menu this week is all about improving Oven Fried Chicken and amazing Baked Garlic Potatoes, complete menu, recipes, shopping list are here.

What favorite recipes are in your gift box this year? If you give food gifts for the holidays, do you include copies of the recipes? I’m always torn. Either way, go ahead and share some of your favorite recipes in the comments. Next week we’ll tackle sweet treats for gift giving.

Tonight’s featured recipe actually came about because I read this comment at Balloon-Juice, I was intrigued enough to search out a recipe. If bacon isn’t your thing, just omit it from the recipe below to make regular caramel corn, or caramel corn with nuts.

Cashew Bacon Caramel Corn

  • 8 oz maple smoked bacon, cut into eight pieces per strip
  • 12 cups (3 quarts) of popped corn
  • 10 tbsp butter
  • 1-1/2 cups packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp salt
  • 1-1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 cups salted cashews (or peanuts, or peanut/cashew mix)
Skillet, saucepan, baking sheets*

In skillet, cook bacon until mostly crisp, drain on paper towels and set aside to cool.

Preheat oven to 250 degrees.  Reduce to 200 degrees after 15 minutes of baking.

Place popcorn onto a well-greased baking sheets.

In saucepan over medium-high heat, melt butter. Add brown sugar, corn syrup and salt. Bring to a low boil, stirring constantly. Reduce heat to med-low and simmer until thickened, 1 to 3 minutes. Remove from heat, add vanilla and baking soda (yes, it will foam up so be prepared). Gently stir nuts and bacon into sugar mixture and pour over popcorn, toss, coating popcorn evenly. Bake, stirring occasionally, until popcorn is a deep golden brown, about 1 to 1-1/2 hours  – mine was done at the 1 hour mark. Cool and break apart.

*most recipes call for a roasting pan, I had better luck on my second batch using baking sheets – the popcorn cooked more evenly and was very crisp.

That’s if for this week. Bixby is 6 months old today which doesn’t seem possible and I may have an update on him later, depending on how work goes today  – TaMara

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