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Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
Try topping plain yogurt with leftover apple or pear crisp for a tasty and nutritious breakfast…
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My favorite way to serve brownies is to put them on individual serving plates, top each with a…
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