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Sara Nelson reports that although hot cocoa is never considered ho-hum at her house, she’s found a way to perk it up even further. “Adding a bit of mint, cherry, strawberry, orange or coconut flavoring to the cocoa makes it seem more special,” writes the Freeport, Michigan reader.
If you have buttermilk left over from a recipe, it’s safe to freeze it, but be sure to use it…
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When a recipe calls for canned cherry pie filling, I reserve a few tablespoons of the thickened…
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