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In Gray Court, South Carolina, Cecille Rumph turns ordinary refrigerated biscuits into easy cinnamon rolls. “I press raisins into the top of each biscuit and sprinkle with cinnamon before baking,” she notes. “When the rolls cool a bit, I drizzle them with icing made from powdered sugar and a little milk. Our son can’t tell the difference between these and more expensive refrigerated cinnamon rolls.”
A pinch of ground allspice gives Vaunda B.’s favorite Thousand Island dressing extra zest. “It’s…
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“After my bean soup has simmered in the slow cooker all day with ham and onions, I add a can of…
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