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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.”
Ordinary bread pudding becomes a distinctive treat when Joyce W. of Houston, Texas uses angel…
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My husband and I eat a lot of salads, so I try to come up with quick, easy ideas for dressing…
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