Baked Caramel Corn

6 quarts popped popcorn
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Preheat Oven to 250 °. Coat the bottom and sides of a large foil roasting pan, or other pan, with nonstick vegetable spray. Place popped popcorn in the pan. In a heavy pan, slowly melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat and THEN add the baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.

Curry Snick Snack

6 English Muffins
1 c. Black Olives, chopped
1/2 c. Green onion, chopped
1 1/2 c. Grated Sharp cheddar Cheese
1/2 c. Mayonnaise
1/2 tsp. Salt
1/2 tsp. Curry Powder

1. Split english muffins in halves, then cut each half into quarters.
2. Mix together remaining ingredients in a small bowl.
3. Put a tablespoon of the mixture in each muffin quarter.
4. Bake on a cookie sheet at 400 for 10 minutes until cheese is melted and slightly brown.

Serve hot.

Recipe note: the original author of this recipe was unknown to my family, although we knew she had passed on. Thus, these easy appetizers became known affectionately to us as "Dead Ladies". Feel free to call them that - it makes it more fun.

Oven Fried Sweet Potato Wedges

2 lbs. sweet potatoes - cut in wedges

1 tsp. chili powder

1 tsp. dried thyme

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

2 Tbsp. canola oil

Combine seasonings and oil in a plastic bag or large bowl and mix together. Add sweet potato wedges and shake or stir until the wedges are covered.

Spread on sprayed cookie sheets and roast until potatoes are tender and brown. Bake for20-25 minutes at 450 degrees.

Easy and delicious!