When frying bacon, chicken or anything that needs to be drained, I first spread a sheet of aluminum foil on the counter and cover with several paper towels. I drain the items on the towels…and the foil underneath catches any grease that soaks through—no mess on the counter! Then I just fold up the foil and paper towels and discard. —Carolyn Kenworthy, Arnold, Maryland
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Filed under Taste of Home Recipes by on Jun 10th, 2011. Comment. 
Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
Filed under Uncategorized by on Jan 26th, 2010. Comment.
Sweet Potato Side Dish with Honey
(Serves 
Ingredients:
2/3 cup honey
1 tsp salt
8 sweet potatoes, sliced
½ cup butter, melted
Instructions:
Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
In a large bowl, mix honey, butter and salt thoroughly. Add the sweet potato slices and stir until coated. Place sweet potatoes into the greased baking dish and pour liquid from the bowl over the potatoes.
Cover and bake in hot oven for about 30 minutes. Baste frequently.
Filed under Potato Recipes by on Dec 1st, 2009. Comment.
Ingredients:
½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper
Preheat oven to 350F. Lightly grease a 2 ½ quart baking dish and set aside.
Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender. Add water, corn, bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans. Stir through the chopped parsley and spoon mixture into baking dish. Cover with foil and bake for approximately 30 minutes.
Filed under Stuffing by on Nov 21st, 2009. Comment.
