When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
As I read through an issue of Taste of Home or a cookbook, I mark recipes I think my…
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To easily remove marshmallow creme from a jar, place the jar in a pan of very hot water. Repeat…
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