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
My pumpkin pie is often requested for potlucks, so I double the recipe when I make pie for my…
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When taking food to a potluck, welcoming a new family or bringing meals to someone, I use dishes…
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