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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.”
Reports Myriam P. of Sandwich, New Hampshire, “I spice up my lentil soup by substituting salsa…
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“I like to use French or sourdough bread for toasted cheese sandwiches,” field editor Deb Darr,…
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