Easy and Quick Recipes

Ingredients 50 large marshmallows 1/3 cup butter or margarine 20 cups freshly popped popcorn 2 cups teddy bear-shaped chocolate graham cracker cookies 2 1/2 cups candy corn Vegetable cooking spray Preparation 1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. 2. Combine popcorn and graham cracker cookies in a big bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with cooking spray, and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Yield: Makes 20 popcorn balls (serving size: 1 popcorn ball)

Ingredients 1 env. active dry yeast 1 1/2 cup very warm water 1 tablespoon sugar 2 teaspoons salt 4 cups all-purpose flour 1 egg yolk 1 tablespoon water 1/4 cup coarse salt Preparation In a large bowl, dissolve yeast in warm (110°) water in a large bowl. Stir in sugar and salt until dissolved. Add flour, mix well. Turn onto a floured surface, knead 5 minutes. Divide dough into 16 equal pieces. Roll into thin strips; shape into pretzels. Place on a well-greased baking sheet. Beat egg yolk with water, brush on pretzels. Sprinkle with salt; bake at 425° for 15 to 20 minutes, or until golden. Makes 16 pretzels.

Ingredients 6  ears corn 1/3 cup   butter, softened 2 teaspoons   fresh basil, minced 2 teaspoons   fresh oregano, minced Preparation Pull back husks of corn, leaving them attached. Remove and discard silk; replace husks around corn. Place corn in a large stockpot; fill with water to cover. Soak 20 minutes; drain. Pull back husks of corn; set aside. Blend butter with herbs and brush evenly over corn; replace husks. Grill corn over medium-high heat, covered, about 15 minutes, until corn is tender.