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Perfect dinners in a pinch with 316 quick-and-easy recipes!
My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt when I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way. —Roberta Hill, Sherwood, Oregon
I enjoy trying different spices in my baking. Instead of using a teaspoon of cinnamon in my…
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“I like to make split pea soup in my slow cooker,” says Alice Komic of Warren, Michigan. “The…
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