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My grandma makes the best carrot cake. Instead of peeling and grating the carrots, she uses jars of baby food carrots (the third-stage carrots designed for older babies, which have chunkier carrot puree). Her cakes are moist, delicious and often requested. —Diane M., Bay City, Michigan
Evelyn Tracy of Marble, Minnesota relies on inexpensive ramen noodles to add quick crunch to her…
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“When I make ham salad, I throw a few chunks of pineapple in the food processor along with the…
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