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When I have leftover melted chocolate from making candies or desserts, I pour it into a small nonstick cake pan, smooth it into an even layer and refrigerate until hardened. Then I “pop” it out onto a cutting board, chop it into small chunks and store it in the fridge to be used later in any recipe that calls for chocolate chips. —Renee Z., Tacoma, Washington
When I bake quick breads, such as banana or zucchini bread, I like to make more than one loaf at…
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“For a fast meal, saute 1/4 cup each chopped onion and green pepper,” instructs Jennifer B. of…
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