When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the popped corn to the syrup and stir with a plastic spoon until well coated. I pour the mixture into a buttered pan to cool. The popcorn absorbs the syrup and the kettle comes out almost clean. It saves time and syrup. —Christine Janda, Wilber, Nebraska
When fixing cupcakes for a potluck, I prepare them ahead and freeze them unfrosted. Before…
Read more »
When I make deviled eggs, cakes with icing or anything that will stick to the lids when I…
Our 10 most popular recipes for the month delivered right to your inbox!