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Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. “I stir some shredded cheddar into the mixture before baking,” she pens. “When the potatoes are tender, I top them with more cheese and broil until the cheese begins to brown.”
Informs Emily S. of Detroit, Michigan, “I saute green peppers and onions in olive oil until…
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Says Debbie L. from St. Charles, Missouri, “When I make my Sunday pancakes using a boxed mix, I…
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