from: Martha Stewart Kids
Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced
Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.
from: unknown
Ingredients
4 quarts popcorn (popped!)
½ cup sugar
½ tbsp salt
2 tbsp oil
2 tbsp cinnamon
½ cup butter
Directions
Place popcorn in shallow baking dish. Melt butter in sauce pan and combine with salt, sugar, cinnamon and oil. Cook on very low heat until sugar melts slightly. Drizzle over popcorn and bake for about 8 minute, or until the cinnamon/sugar has hardened.