Learn how to


Candy Corn

George Renninger, an employee of the Wunderlee Candy Company, invented candy corn in the 1880s and Wunderlee became the first to produce the candy.
The popular confection has been made with the same recipe - containing sugar, corn syrup and marshmallow - by the Jelly Belly Candy Company since around 1900. One serving (about 30 pieces) has 140 calories. One kernel has 3.57 calories. The National Confectioners Association reports more than 35 million pounds were manufactured in 2005, amounting to almost 9 billion pieces.

Candy Corn Recipe
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 tsp. vanilla
2 1/2 cup powdered sugar
1/4 tsp. salt
1/3 cup powdered milk
food coloring

Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla.

In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape.

Makes 1 3/4 pounds of candy.


Mustard 101

Prepared mustard is generally made from powdered mustard, seasonings, and a liquid such as water, vinegar, wine, or beer.

American-style mustard is milder and made from white seed, flavored with sugar, vinegar, and tumeric.

European and Chinese mustards are made from brown seeds are are zestier and more flavorful. Dijon mustard is made with brown or black seeds. Chinese mustards are usually the hottest and most pungent


Baked Potato Soup

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min.

Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min.

Crush potatoes with a potato masher.

RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.

SERVE topped with reserved bacon, cheese, onions and sour cream.

VARIATIONS: Although the above recipe is wonderful, I like to KISS (keep it super simple). Here are two variations I have made off of this recipe.

#1 omitted bacon, green onion, sour cream and cheese. Chopped 1 part of Celery heart and 1/4 yellow onion to add to broth and milk.

#2 used 2 chicken bouillon cubes dissolved in two cups hot water instead of canned broth.

The whole idea of the recipe is to be quick and easy. Preparing it in the microwave in this way does the job. From start to finish it's on the table in 20 minutes. I peel the potatoes somewhat. I have even made it without peeling the potatoes. I find cubing the potatoes is quicker and easier after they have been microwaved.


Pineapple Baked Chicken

4 chicken breasts
2 tbsp. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. pepper

Glaze: 1 can (15 oz.) crushed pineapple (I use chunk and crush myself), drained
1 cup firmly packed brown sugar
1/4 cup lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375°F. Place chicken pieces, skin side up, in an ungreased 9-inch baking pan. Brush with melted butter. Sprinkle with salt and pepper. Bake at 375°F for 30 minutes. Combine all Glaze ingredients and mix well. Pour Glaze over chicken. Return to oven and continue baking for 30 to 40 minutes, basting occasionally, until deep golden brown and tender. To prepare with thighs, bake for 20 to 30 minutes after glazing. To prepare with drunsticks, bake for 20 to 30 minutes after glazing. To prepare with wings, bake for 10 to 20 minutes after glazing.