JD is watching baseball right now, so Caramel Popcorn was a good choice for this week's Finger Food Friday.  This is so much better than the stale stuff at the store!

Caramel Popcorn
adapted from allrecipes.com

1/2 cup popcorn kernels
3 tablespoons canola oil
1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Put popcorn kernels and oil in a large, heavy-bottomed pot over medium heat.  Cover, but leave lid ajar a bit to let steam escape.  Cook, shaking pot occasionally, until popping stops.  Remove from heat; pick out and discard any unpopped kernels.

Preheat oven to 250 degrees.  Spray a large roasting pan with non-stick spray.  Put the popcorn in the roasting pan.

Melt butter in saucepan over medium heat.  Add brown sugar, corn syrup and salt and cook, stirring constantly, until it comes to a boil.  Boil without stirring for 4 minutes.  Remove from heat and add baking soda and vanilla; stir to mix well.

Pour caramel over the popcorn, stirring to coat evenly.  Bake for 30 minutes, stirring every 10 minutes.  Let cool, then break into pieces.

Another work week is over...Friday is here!  Are you ready for some sports?  Baseball playoffs, college football (Ohio State is #1!) and of course, the NFL (go Ravens!)!  Here's something for your sports-watching pleasure...

There are some bar food items that will never go out of style...mozzarella sticks, wings, sliders, and of course, potato skins.  The thing is, these are soooo much better when you make them yourself!

Potato Skins
adapted from Simply Recipes

6 medium russet or Yukon Gold potatoes
butter
canola oil
kosher salt and pepper
6 strips bacon
4 ounces grated cheddar cheese
sour cream
a few scallions, thinly sliced

Preheat oven to 400 degrees.  Scrub the potatoes well, then rub all over with softened butter and prick several times with a fork.  Bake for an hour.  Remove from oven and let cool.

While the potatoes are baking, cook the bacon until crispy.  Drain, cool, and chop.

When the potatoes are cool, cut them in half longways and scoop out the insides, leaving a 1/4" shell.  Save the scooped out potato for another use.

Increase oven temp to 450 degrees.  Brush canola oil all over the potato skins, both inside and out and sprinkle with salt.  Bake on a rack in a roasting pan for 10 minutes, then flip the skins over and bake for another 10 minutes.  This makes the skins super-crispy so they can hold up the toppings without getting soggy.

Set oven to broil.  Arrange potato skins on rack, skin side down.  Sprinkle with pepper, then evenly distribute cheese and bacon among them.  Broil for 2 minutes (watch carefully!), or until cheese is bubbly.

Sprinkle with slliced green onions and serve with sour cream.

Then open up your own bar.

More munchies for your football party this weekend...

Ham & Cheese Pretzel Bites
recipe adapted from The Culinary Couple

1 1/2 tsp active dry yeast
2 tablespoons plus 1 teaspoon brown sugar
1/4 cup warm water
1 cup warm milk
3 cups flour
1/2 cup finely chopped ham
1/3 finely grated cheddar cheese
6 cups water
4 teaspoons baking soda
1/4 cup (1/2 stick) butter, melted
1-2 tablespoons coarse salt

Mix together the yeast, 1 teaspoon brown sugar and warm water in a large bowl.  Let stand at room temperature until foamy.

In a separate bowl, combine the 2 tablespoons brown sugar and warm milk; stir until dissolved.  Stir 3 cups flour and milk mixture into the yeast mixture in the large bowl.  Mix until soft dough forms.

Turn out onto a lightly floured surface and knead to form a smooth ball.  Put in clean bowl, cover with plastic wrap and let rise about 2 hours, or until doubled.

Preheat oven to 400 degrees and line sheet pans with parchment.  Divide dough into 4 equal pieces.  Stretch and roll one piece on floured surface into a 12-inch rope, then flatten into a 12" by 8" rectangle with a rolling pin.  Press 1/4 of the ham and cheese onto the bottom third of the rectangle.  Stretch edge of dough over filling, pinch to seal, then roll tightly to a rope. 

Cut into 12 pieces and move to sheet pan.  Repeat with the remaining dough and filling.  Let bites rest at room temperature for 30 minutes.

Bring 6 cups water to a boil in a large pot.  Add the baking soda and reduce heat to keep water at a simmer.  Cook bites a few at a time in the water, for about 20 seconds, turning once.  Remove with slotted spoon and return to baking sheet.

Bake at 400 degrees for 15 minutes, or until golden brown.  Brush with butter and sprinkle with salt.  Serve with whatever dipping sauce floats your boat (honey and mustard, ranch, barbeque) or just by themselves...yum!

I'm going to try a new regular feature here at Suzy's Goodies...Finger Food Fridays!  I love appetizers, and Fridays seem to be the perfect day to feature them, so you can be ready for all the weekend sporting events.

This week's recipe is Spicy-Sweet Wings, which I made last Sunday.  Dee-lish.  I'm not usually a lover of wings, but these were great.  The only change I would make next time is to use the Sriracha hot-chile sauce as called for in the recipe.  I didn't have it, so I used regular chili sauce instead, and the wings weren't very spicy.  Great flavor, but no heat. 

Spicy-Sweet Wings
adapted from High Heels & Aprons

4 1/2 pounds chicken wings, patted dry

For the Marinade
2/3 cup hoisin sauce
1 teaspoon lime juice
1/2 cup Sriracha hot-chile sauce (rooster sauce)
1/4 cup honey
1 teaspoon toasted sesame oil

Dipping Sauce
2 teaspoons canola or other light oil
3 garlic cloves, minced
1/2 cup pineapple juice
2 tablespoons honey
2 teaspoons hoisin sance
1/4 teaspoon salt

Combine marinade ingredients in a large bowl.  Scoop out 1/2 cup marinade and refrigerate.  Add wings to remaining marinade and toss to coat well.  Cover and refrigerate overnight, tossing occasionally.

Remove wings from refrigerator and leave at room temperature for 30 minutes.  Preheat oven to 375 degrees.  Line 2 sheet pans with foil and spray with nonstick spray.  Arrange wings in single layer on sheets and bake for 20 minutes, brushing with reserved marinade about halfway through.  Increase oven temp to 425 degrees, brush wings with remaining marinade, and bake for an additional 20 minutes.

While wings are baking, make the dipping sauce.  Heat oil and garlic in small saucepan over medium heat for about 30 seconds.  Add remaining sauce ingredients and cook over medium heat for 2 minutes, stirring occasionally.  Remove from heat and let cool.

Serve wings with the dipping sauce on the side.  You could also serve with Chex Mix and M&M's, if you happen to have those handy.  It's all good.

I'm linking this post up with Friday Firsts at Dinner at Christina's!  Check out what other firsts are featured today...