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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
It's easy to cut canned potatoes in perfect sizes for a breakfast casserole. I use my egg…
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If you forget to defrost frozen hash brown potatoes before your next party, just put them in a…
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