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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.”
For a nice thick pot of chili, Kara K. of Kalamazoo, Michigan mixes in a can of refried beans.…
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“For a different flavor, I like to dissolve a dab of creamy peanut butter in my mug of hot…
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