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“When making muffins from a mix, I top each muffin with a teaspoon of brown sugar and a few slivered almonds before baking,” suggests Elaine C. of Warren, Michigan. “They taste like they came from a bakery.”
Making a shepherd’s pie? Instead of fussing with mashed potatoes, combine a can of cream of…
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From her Leominster, Massachusetts kitchen, Alisha S. writes, “I use orange juice for the liquid…
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