Unlike traditionally salty movie-theater popcorn, Patricia’s take on this classic snack offers two ways to dress up lightly buttered kernels — with a cinnamon-sugar mixture and nutty Parmesan cheese — that will keep lovers of both sweet and savory flavors coming back for seconds.
When baking these savory snacks, do not open your oven to check them, Patricia warns. “Look through the window, because we don’t want to lose the steam or the popovers will deflate,” she explains.
Store-bought angel food cake is your key to making these easy personal trifle cups. Patricia layers the cake with vanilla custard and sweetened strawberries for an impressive presentation.
Thanks to refrigerated pie crust, these quiches are ready in less than one hour. A pinch of cayenne adds a touch of welcome heat to the creamy egg filling.
If you don't have a fondue pot, a slow cooker is your secret weapon for this fondue, as it allows the cheese mixture to stay warm and maintain its gooey-good consistency while your guests dig in.
