Baked Potato Chips 

Chips have gotten expensive for what little bit you get in the bag. It is so easy to make your own and put on as much or as little seasoning as you like. This recipe is for baked potato chips, which is healthier than frying them in oil.

Ingredients

2 c. potatoes, sliced thin This is about 2 potatoes
1 Tbs. olive oil
1 tsp. salt, more or less depending on how salty you want the chips to be
Other toppings: black pepper, garlic powder, onion powder, cheese powder, chili powder, paprika, Etc.

Directions

Preheat oven to 425°.  Adjust the baking rack to the top half of the oven.  Line a baking sheet with a sheet of parchment paper, or lightly spray the baking sheet with cooking oil.

Fill a large bowl with cold water. 

Cut the potatoes with a mandolin about 1/8 inch thick or thinner. Place the potato slices into the bowl of water.  There should be at least 2 inches of water over the top of the sliced potatoes. Soak the potatoes for at least 30 minutes.  This step is important because it removes the starch of the potato, which tends to keep your chips soggy and it burns faster. 

In a large bowl, combine potato slices, and olive oil.  Mix thoroughly. You want to ensure that every slice of potato is evenly coated with olive oil.

Place the sliced potatoes on your prepared baking sheet in a single layer. Do not overlap them.

Sprinkle the potatoes with salt and any other toppings that you want to put on your potato chips. You can use less salt on them if you prefer.

Bake for 15 to 20 minutes, or until golden brown. 

Note

The thinner you slice the potatoes, the crispier they will be. However, they will also burn a lot faster, so you will need to check them more often, so they do not burn.

Onion Brie

This is an easy appetizer to make, but it will look like it took you hours to make.  Caramelized onions and Brie with a hint of sweet and sour. It is the perfect combination to satisfy your hunger.

Ingredients

1 onion, sliced thin
3 Tbs. butter
2 Tbs. brown sugar
1 sheet frozen puff pastry, thawed
1/2 tsp. vinegar
4 oz. Brie cheese, rind removed and softened
1 to 2 tsp. caraway seeds
1 egg
2 tsp. water

Directions

Heat oven to 375°. Line a baking sheet with a sheet of parchment paper.

In a cast iron skillet, melt butter over medium low heat.  Stir in onions, brown sugar and vinegar. Cook and stir until golden brown.  Remove with a slotted spoon and set aside to cool.

Cut Brie into thin slices.  Set aside.

On a lightly floured surface, roll the puff pastry into an 11 x 8-inch rectangle. 

Place the Brie onto the puff pastry, evenly.  

Add the onions evenly over the top of the Brie. Sprinkle the caraway seeds over the top. 

Starting on the long side, roll up the puff pastry like a jellyroll.  Only roll this one side to the middle of the puff pastry. Roll up the other side until it meets in the center with the other side that you just rolled. 

Cut the log into 1/2 inch slices.  Place the puff pastry cut side down onto the prepared baking sheet. With your hand, flatten the puff pastry to 1/4-inch thickness.  

Place the baking sheet in the refrigerator to chill for 15 minutes.

In a bowl, combine egg and water. Mix well.  Brush the egg mixture over the top of each puff pastry slice. 

Bake 12 to 14 minutes, or until golden brown.

Serve warm.

Easy, Healthy Granola

 

Making your own granola is easy, and it costs a lot less than buying granola at the store. You can add any dried fruit that you like for the best tasting granola. This is perfect to take on the go, or just to snack on when you are feeling hungry and wanting something to tide you over until meal time.

Ingredients

4 c. old-fashioned oatmeal (you can use quick oats)
1 1/2 c. nuts or seeds or a mixture of both
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. honey
1/2 c. melted coconut oil or olive oil (is best)
1 tsp. vanilla
2/3 c. raisins or other dried fruit, chopped if they are large pieces
1/2 c. coconut (optional)
1/2 c. mini chocolate chips (optional)

Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl, combine oatmeal, nuts or seeds, salt and cinnamon. Mix to combine.

Pour in the honey, oil and vanilla. Mix well. You want to ensure that everything is lightly coated.

Turn the contents out into the prepared baking sheet. Spread it out as evenly as you can.

Bake for 20 to 25 minutes, stirring occasionally during baking time. Bake until the granola is a light golden brown.  The granola will still be soft at this point, but it will crisp up more as it cools. 

Set the baking sheet in a cool place to cool completely for about 45 minutes. 

Top with the dried fruit, coconut and chocolate chips if desired.

Break the granola into pieces if you want it in big chunks. Or stir it around with a spoon for smaller pieces.

Store the granola in an airtight container at room temperature.

Kettle Popcorn

Kettle popcorn is an old-fashioned treat, often bought at a fair or carnival. But you can easily make your own for just a fraction of the cost, and you can have it as often as you like.

Ingredients

1/4 c. vegetable oil, or coconut oil
1/2 c. popcorn kernels
1/4 c. white sugar or brown sugar
salt

Directions

In a large pot that has a lid, or a whirly pop stovetop popper, heat the oil over medium heat.

Add 3 kernels in the hot oil. Wait until those 3 kernel pop before adding in the rest of the popcorn and the sugar. Wait 30 seconds so all the kernels come up to temperature. 

Cover and start shaking the pot constantly.  Or if you have a whirly pop, cover, stir and shake the popper as directed. Continue shaking or stirring the pot until the popping has slowed to 1 pop every 2 seconds.  Remove from heat, but continue to shake or stir until the popping stops. 

Immediately pour the popcorn into a large bowl and allow the popcorn to cool before eating. The sugar on the popcorn is very hot and you could burn your fingers. 

Season with salt to taste if desired and shake or stir to mix in.  

Notes

You can use brown sugar or half confectioners sugar to half white or brown sugar. 

If you want more buttery flavor, melt some butter and drizzle it over the popped corn while it is till hot.  Shake or stir to distribute evenly.

Pimiento Cheese Ball

Buying premade cheese balls at the grocery store are expensive. Did you know that is it just as easy to prepare your own Pimiento Cheese Ball at home at just a fraction of the cost? Try making your own this year. You'll wonder why you didn't do this before.

Ingredients

1 (8 oz.) pkg. cream cheese, softened room temperature
2 c. sharp or extra sharp cheddar cheese, finely shredded
2 green onions, chopped
1 (2 oz.) jar pimientos, drained
2 Tbs. butter, melted
2 tsp. Worcestershire sauce
fresh parsley, chopped (optional)
shaved pecans (optional)
Crackers

Directions

In a mixing bowl, beat the cream cheese until fluffy with an electric mixer. 

Add the cheddar cheese, onions, pimientos, melted butter and Worcestershire sauce. Mix until well combined. 

Shape into a ball form, but leave the bottom of the ball flat, so it does not roll away and off the plate.

Press the fresh parsley and or shaved pecans over the top and sides of the cheese ball. 

Wrap the cheese ball in plastic wrap and store in the refrigerator until ready to serve.

Gingerbread Popcorn

 

If you love gingerbread, you will really enjoy this Gingerbread Popcorn recipe. It has all the flavors of gingerbread and caramel rolled into one great taste. The recipe is easy and simple to make. It is perfect for gift giving, or as a sweet snack for you and your family.

Ingredients

20 c. popcorn
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1/4 c. molasses
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 tsp. baking soda
3 tsp. vanilla

Directions 

Preheat oven to 250°. Grease two 13 x 9-inch pans or a large roasting pan.

Place popcorn in a large bowl or a large roasting pan. Set aside while you make the caramel coating.

In a large saucepan, melt the butter.  Stir in the brown sugar, corn syrup, molasses, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Cook and stir over medium heat until it comes to a boil. Boil for 5 minutes, without stirring.

Remove from heat. Stir in the baking soda and vanilla. The mixture will foam up, but don't worry, as that is what it is supposed to do. Mix thoroughly.

Pour the hot caramel sauce over the popped corn. Stir the popcorn, so that every piece has a coating of caramel sauce. 

Bake for 45 minutes, stirring every 15 minutes.  

Cool and enjoy.  Store any leftovers, if you have any, in an airtight container.

One Bowl Cheese Puffs

Cheese Puffs that quickly go together in one bowl.  Light as air, cheesy snacks. They are perfect for those time you want something to snack on or to serve as an appetizer.

Ingredients

1 to 1 1/2 c. flour
1 Tbs. sugar
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (Optional)
1 pkg yeast
1 stick butter or margarine, softened
1/2 c. hot tap water 115°
1 2/3 c. grated sharp cheddar cheese
2 eggs
1 egg white, slightly beaten
salt

Directions

Grease 2 baking sheets. 

In a large bowl, combine 1/2 cup flour, sugar, mustard, garlic powder, cayenne pepper and yeast. 

Stir in the butter or margarine.

Pour in the hot tap water. Beat with an electric mixer that has a dough hook attached, at medium speed for 2 minutes. If you don't have a dough hook, beat the mixture with the beaters.

Add the eggs and 1/2 cup flour.  Beat at high speed for 2 minutes. Scrape the bowl occasionally.

Using the dough hook or a wooden spoon, stir in enough additional flour to make a stiff batter.

Drop the mixture by slightly rounded teaspoonfuls, about 2 inches apart, onto prepared baking sheets. 

Place in a warm location, free from drafts, until they are light and spongy looking. This can take about an hour. 

Very gently, brush the top of the dough with the beaten egg white. Sprinkle lightly with salt.

Bake at 375º for about 12 to 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.

Caramel Popcorn

The Best Caramel Popcorn

Caramel popcorn is one of our favorite treats. This wonderful, sweet snack is so easy to make.  Best of all, it is fresh and all natural without the preservatives and caramel coloring that the store bought caramel popcorn contains.

Ingredients

1 c. butter * see note below
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
24 c. popped popcorn (makes a big roaster full)
1 lb. peanuts (optional)

Directions

Preheat oven to 250°.

Pop the popcorn kernels until you have 24 cups of popped corn. For me, that almost fills my large roasting pan. Pour the popcorn in a large roasting pan, or a big bowl. Add the peanuts to the popcorn.

Melt the butter in a large saucepan, over low heat. Stir in brown sugar, syrup, and salt. Turn the heat up to medium. Stirring constantly, bring the mixture to a rolling boil. Boil, without stirring for 5 minutes.

Remove from heat. Carefully stir in the vanilla and soda.  The baking soda causes the caramel sauce to bubble and rapidly grow in size. This is normal. So, don’t be alarmed when you see it rising toward the top of the pot.

Quickly pour the sauce over the popcorn in roaster. Stir the popcorn with a wooden spoon, making sure that all the popcorn has an even coating of yummy caramel sauce.

Bake in the oven for 1 hour, stirring every 15 minutes.

Remove the roaster from oven and allow it to cool. However, if your family is like mine, we usually can’t wait to grab a bowl and fill it up with the caramel popcorn.  Store the leftover caramel popcorn in an airtight container, if you have any left. 

* You can use margarine instead of butter,  or use half butter and half margarine.
You can add nuts in with the popcorn just before you pour the caramel coating over the top.