By Anne McAlpine
Julia Jamieson of Caledonia recently gave me a couple of her walnut caramel squares to try and they were delicious so, of course, I asked her for the recipe. It makes a 9×13-inch pan and is easy to prepare. If you have any leftovers store them in a covered container at room temperature.
These stuffed baked potatoes are from a Rachel Ray cookbook. I used only one potato and quartered the other ingredients and I really liked the flavour. I did omit the hot sauce as I am not a huge fan of it.
The sweet potato chips are something I made a couple of times already this week as they are delicious and make a great snack. I found they were even crispier when I left them in my gas oven for an extra hour or so. Let them cool completely before packaging them.