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Holiday Recipes,Tips and Entertaining Ideas!

Our favorite holidays are just around the corner and, of course, food takes center stage! From Thanksgiving through to the stroke of midnight on New Years Eve, theres no shortage of opportunities to enjoy the company of friends and family from holiday dinners and parties, to casual get-togethers and all the everyday meals in between. Look to these recipes for traditional dishes, twists on old favorites and new ideas from brands youve come to know and trust. From a beautifully roasted Thanksgiving turkey, to tempting appetizers, side dishes and desserts (along with great ideas for leftovers!), we have ideas to help you create fond memories with everyone around your table. For more holiday menus, entertaining tips and recipes, visit www.campbellskitchen.com. Happy Holidays!

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Sweet Potato Dip

Prep: 10 min. Cook: 20 min. Makes: 18 servings (about 2 tbsp. dip each) 2 medium sweet potatoes (about 1 1/4 lb.) 2 tbsp. pure maple syrup 1 tbsp. butter, melted 1 tbsp. lemon juice 1/2 tsp. ground ginger 1/8 tsp. ground nutmeg Dash ground black pepper 4 tbsp. chopped pecans, toasted 2 pkg. (6 oz. each) Pepperidge Farm Baked Naturals Cracker Chips (any variety)

1. Place potatoes into 3 qt. saucepan and add water to cover. Heat over medium- high heat to a boil. Reduce heat to medium and cook 15 min. or until potatoes are tender. Drain potatoes well in a colander. Peel potatoes. Return potatoes to saucepan. Mash potatoes. 2. Stir potatoes, syrup, butter, lemon juice, ginger, nutmeg, black pepper and 3 tbsp. pecans in medium bowl. Sprinkle with remaining pecans. Serve with Pepperidge Farm Baked Naturals Cracker Chips for dipping.

Tip
For a savory twist, omit ginger and nutmeg. Stir in 1/2 tsp. each ground cumin and garlic powder and 2 green onions, sliced.

Spinach-Cheese Swirls
Thaw: 40 min. Prep: 20 min. Bake: 15 min. Cool: 10 min. Makes: 10 Servings (2 pieces each) 1 egg 1 tbsp. water 1/2 cup shredded Muenster cheese or Monterey Jack cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped 1/8 tsp. garlic powder All-purpose flour 1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1 pkg.(about 10 oz.) frozen chopped spinach, thawed and well drained

Holiday Brie en Croute

Thaw: 40 min. Prep: 15 min. Bake: 20 min. Stand: 45 min. Makes: 12 Servings 1 egg 1 tbsp. water All-Purpose flour 1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberries 1/4 cup toasted sliced almonds 1 (13 to 16 oz.) Brie cheese round 1 package (13 oz.) Pepperidge Farm Entertaining Quartet Distinctive Crackers

1. Heat oven to 400F. Beat egg and water in small bowl with a fork. 2. Stir Muenster cheese, Parmesan cheese, onion and garlic powder in medium bowl. 3. Sprinkle flour on work surface. Unfold pastry sheet on work surface. Brush pastry sheet with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into about 20 (1/2") slices. Place slices, cut-side down, onto 2 baking sheets. Brush slices with egg mixture. 4. Bake 15 min. or until pastries are golden brown. Remove pastries from baking sheets and let cool on wire racks 10 min.

1. Heat oven to 400F. Beat egg and water in small bowl with fork. 2. Sprinkle flour on work surface. Unfold pastry sheet on work surface. Roll pastry sheet into 14" square. Spread preserves on pastry to within 2" of edge. Sprinkle with cranberries and almonds. Place cheese in center of pastry. Fold pastry up over cheese to cover. Trim excess pastry and press to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Decorate with pastry scraps, if desired. Brush with egg mixture. 3. Bake 20 min. or until pastry is golden brown. Let stand 45 min. Serve with Pepperidge Farm Crackers.

Tip
For Brie en Croute Provenal, omit preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tbsp. olive tapenade and 2 tbsp. toasted pine nuts in small bowl. Spoon mixture in center of pastry sheet. Top with cheese and proceed as directed above.

Tip
For best results, make sure to remove as much liquid as you can from spinach before adding it to pastry. If it's too wet, it may make the pastry soggy.

Original Ranch Spinach Dip

Prep: 25 min. Chill: 30 min. Makes: 16 servings (about 2 tbsp. each) 1 packet (1 oz.) Hidden Valley Original Ranch Dip Mix 1 container (16 oz.) sour cream 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained 1 can (8 oz.) sliced water chestnuts, rinsed, drained and chopped 1 pkg. Pepperidge Farm Baked Naturals Toasted Wheat Wheat Crisps 1 pkg. Pepperidge Farm Baked Naturals Toasted Sesame Snack Sticks

Buffalo Chicken Dip

Prep: 10 min. Bake: 20 min. Makes: 32 servings (about 2 tbsp. each) 1 pkg. (8 oz.) cream cheese, softened 1/2 cup blue cheese salad dressing 1/2 cup any flavor Franks RedHot Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (12.5 oz. each) Swanson Premium White Chunk Chicken Breast in Water, drained Assorted fresh vegetables 1 package (13 oz.) Pepperidge Farm Entertaining Quartet Distinctive Crackers

Stir dip mix, sour cream, spinach and water chestnuts in medium bowl. Cover and refrigerate 30 min. Serve with Pepperidge Farm Baked Naturals Crackers.

1. Stir cream cheese in 9" deep dish pie plate with fork until smooth. Stir in dressing, hot sauce and blue cheese. Stir in chicken. 2. Bake at 350F. 20 min. or until hot and bubbling. Stir chicken mixture before serving. Serve with vegetables and Pepperidge Farm Crackers.

Tip
For Ranch Shrimp dip, omit spinach and water chestnuts. Stir dip mix, sour cream, 1/4 cup chopped red pepper and 1 can (4 oz.) tiny shrimp, drained, in medium bowl. Cover and refrigerate as directed above.

Green Bean Casserole

Prep: 10 min. Bake: 30 min. Makes: 12 servings (about 3/4 cup each) 2 cans (1 3/4 oz. each) Campbells Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) 1 cup milk 2 tsp. soy sauce 1/4 tsp. ground black pepper 8 cups cooked cut green beans 2 2/3 cups Frenchs French Fried Onions

Ultra Creamy Mashed Potatoes

Prep: 15 min. Cook: 20 min. Makes: 6 servings (about 1 cup each) 3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 5 large potatoes, (about 2 1/2 lb.) cut into 1" pieces 1/2 cup light cream 2 tbsp. butter Generous dash ground black pepper 1 can (14.5 oz.) Campbells Turkey Gravy heated according to package directions

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3 qt. casserole. 2. Bake at 350F. for 25 min. or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions. 3. Bake 5 min. or until onions are golden brown.

1. Heat broth and potatoes in 3 qt. saucepan over medium-high heat to a boil. 2. Reduce heat to medium. Cover and cook 10 min. or until potatoes are tender. Drain potatoes well in colander, reserving broth. 3. Mash potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with gravy.

Tip
For bacon lovers, add 4 slices bacon, cooked and crumbled, to bean mixture.

Tip
For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 lb.), peeled and cut into 1" pieces for potatoes. Makes 5 servings.

Moist & Savory Stuffing

Prep: 10 min. Cook: 10 min. Bake: 30 min. Makes: 10 servings (about 3/4 cup each) 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped 1 large onion, coarsely chopped 1 pkg. (14 oz.) Pepperidge Farm Herb Seasoned Stuffing

Herb Roasted Turkey with Pan Gravy

Prep: 15 min. Roast: 3 hr. Cook: 10 min. Makes: 12 servings 1 turkey (12 to 14 lb.) 1 tbsp. olive oil 1 carton (26 oz.) Swanson Chicken Stock 3 tbsp. lemon juice 1 tsp. dried basil leaves, crushed 1 tsp. dried thyme leaves, crushed 1/8 tsp. ground black pepper 1/4 cup all-purpose flour 1. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together. 2. Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone. 3. Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for gravy. Pour remaining stock mixture over turkey. 4. Roast at 325F. for 3 hr. or until thermometer reads 165F., basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hr. of roasting time. 5. Remove turkey from pan, cover and keep warm. Spoon off fat and pour off all but 1 1/2 cups pan drippings. 6. Stir reserved stock mixture and flour in medium bowl until mixture is smooth. Add flour mixture to pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.

1. Heat broth, black pepper, celery and onion in 3 qt. saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 min. or until vegetables are tender. Add stuffing and mix lightly. 2. Spoon stuffing mixture into greased 3 qt. shallow baking dish. Cover the dish. 3. Bake at 350F. 30 min. or until stuffing mixture is hot.

Tip
For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to vegetables during cooking. Stir 1/2 lb. pork sausage, cooked and crumbled, into stuffing mixture before baking.

Tip
For Dijon Pan Gravy, stir 2 tbsp. Dijon-style mustard into flour mixture before adding to roasting pan.

Lemon Herb Roasted Chicken

Prep: 15 min. Roast: 1 hr. 35 min. Cook: 10 min. Makes: 6 servings 1 lemon 1 can (1 3/4 oz.) Campbells Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 tbsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed 1 tbsp. chopped fresh thyme leaves or 1 tsp. dried thyme leaves, crushed 3 cloves garlic, minced 1 roasting chicken (5 to 7 lb.) 1/4 cup dry white wine 1/4 cup water

Slow Cooker Melt in Your Mouth Ribs

Prep: 10 min. Cook: 8 hr. Makes: 6 servings 6 serving-sized pieces beef short ribs (about 3 lb.) 2 tbsp. packed brown sugar 3 cloves garlic, minced 1 tsp. dried thyme leaves, crushed 1/4 cup all-purpose flour 1 can (10 1/2 oz.) Campbells Condensed French Onion Soup 1 bottle (12 fl. oz.) dark ale or beer

1. Heat oven to 375F. Grate 1 1/2 tsp. zest and squeeze 1 tbsp. juice from lemon. 2. Stir lemon zest, lemon juice, soup, rosemary, thyme and garlic in medium bowl. Reserve 1 cup soup mixture for gravy. Place chicken into shallow roasting pan. 3. Roast chicken 20 min. Brush chicken with 1/4 cup soup mixture. 4. Roast 1 hr. and 15 min. or until chicken is cooked through. Remove chicken to serving platter and keep warm. 5. Spoon off fat from pan juices. Stir wine in roasting pan and heat over medium-high heat to a boil, scraping up browned bits from bottom of pan. Stir in reserved soup mixture and water and cook until mixture is hot and bubbling. Serve gravy with chicken.

1. Place beef into 5 qt. slow cooker. Add brown sugar, garlic, thyme and flour and toss to coat. Pour soup and ale over beef mixture. 2. Cover and cook on low 8 to 9 hr. or until beef is fork-tender.

Tip
Recipe may be cooked on HIGH 4 to 5 hr.

French Onion Turkey Casserole

Prep: 20 min. Stand: 15 min. Bake: 45 min. Makes: 8 servings (about 1 cup each) Vegetable cooking spray 6 eggs 1 can (10 1/2 oz.) Campbells Condensed French Onion Soup 2 cups milk 1 cup shredded Swiss cheese 2 tbsp. chopped fresh thyme leaves or 2 tsp. dried thyme leaves, crushed 9 slices Pepperidge Farm Farmhouse Soft Hearty White Bread, cut into cubes 2 cups shredded or cubed cooked turkey

Turkey Broccoli Alfredo

Prep: 10 min. Cook: 20 min. Makes: 4 servings (about 1 1/2 cup each) 1/2 pkg. (8 oz.) linguine 1 cup fresh or frozen broccoli florets 1 can (1 3/4 oz.) Campbells Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 tsp. ground black pepper 2 cups cubed cooked turkey

1. Heat oven to 350F. Spray 2 qt. shallow baking dish with cooking spray. 2. Beat eggs, soup, milk, 1/2 cup cheese and 1 tbsp. thyme in large bowl with fork or whisk. Add bread cubes and turkey. Stir and press bread cubes into milk mixture to coat. 3. Pour bread mixture into baking dish. Sprinkle with remaining cheese and thyme. Let stand 15 min. 4. Bake 45 min. or until knife inserted in center comes out clean.

1. Prepare linguine according to package directions in 3 qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine mixture well in colander. Return linguine mixture to saucepan. 2. Stir soup, milk, cheese, black pepper and turkey in saucepan and cook over medium heat until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Tip
You can substitute spaghetti for linguine. Serve with Caesar salad.

Tip
You can substitute your favorite shredded cheese for Swiss cheese.

Sensational Turkey Noodle Soup

Prep: 10 min. Cook: 15 min. Makes: 4 servings 3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) Generous dash ground black pepper 1 medium carrot, sliced 1 stalk celery, sliced 1/2 cup uncooked medium egg noodles 1 cup cubed cooked turkey or chicken

Hearty Turkey Tortilla Soup

Prep: 15 min. Cook: 25 min. Bake: 10 min. Makes: 4 servings (about 1 1/2 cups each) 3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1/2 cup uncooked regular long-grain white rice 1 tsp. ground cumin 2 cups shredded or cubed cooked turkey 1 can (about 11 oz.) whole kernel corn with red and green peppers, drained 1 cup Pace Picante Sauce 1 tbsp. chopped fresh cilantro leaves 2 tbsp. lime juice 2 corn tortillas, cut in half Vegetable cooking spray

1. Heat broth, black pepper, carrot and celery in 3 qt. saucepan over medium-high heat to a boil. 2. Stir noodles and turkey in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender.

1. Heat broth, rice and cumin in 4 qt. saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 20 min. 2. Stir turkey, corn, picante sauce, cilantro and lime juice in saucepan and cook until rice is tender. 3. Heat oven to 425F. Cut tortilla halves into thin strips. Place tortilla strips onto baking sheet. Spray with cooking spray. 4. Bake 10 min. or until tortilla strips are golden brown. Top soup with tortilla strips.

Tip
Serve with your favorite cheese and crackers and spinach salad. For dessert serve chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.

Creamy Turkey Pot Pie

Prep: 15 min. Bake: 20 min. Makes: 6 servings 1 package (10 oz.) Pepperidge Farm Puff Pastry Shells 1 tbsp. vegetable oil 1 medium onion, chopped 1 can (10 3/4 oz.) Campbells Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request) 1/2 cup milk 1 package (10 oz.) frozen peas and carrots 2 cups shredded cooked turkey or chicken

Holiday Banana Bread Pudding

Prep: 15 min. Bake: 40 min. Makes: 8 servings (about 3/4 cup each) 12 slices Pepperidge Farm Cinnamon Swirl Bread, cut into cubes 2 large bananas, cut into 1/4"-thick slices 1 cup semi-sweet chocolate pieces 2 1/2 cups milk 4 eggs 1/2 cup packed brown sugar 2 tsp. vanilla extract

1. Prepare pastry shells according to package directions. 2. Heat oil in 10" skillet over mediumhigh heat. Add onion and cook until tender, stirring occasionally. 3. Stir soup, milk, and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into pastry shells. Top with pastry tops, if desired.

1. Heat oven to 350F. Lightly grease 2 qt. shallow baking dish. 2. Place bread cubes, bananas and chocolate pieces into baking dish. Beat milk, eggs, brown sugar and vanilla extract in medium bowl with fork or whisk. Pour milk mixture over bread mixture. Stir and press bread mixture into milk mixture to coat. 3. Bake 40 min. or until knife inserted in center comes out clean.

Tip
For Raspberry and White Chocolate Bread Pudding, substitute 1 cup fresh raspberries for bananas and white chocolate pieces for semi-sweet. Proceed as directed above.

Apple Strudel
Thaw: 40 min. Prep: 30 min. Bake: 35 min. Cool: 20 min. Makes: 6 servings 1 egg 1 tbsp. water 2 tbsp. granulated sugar 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced 2 tbsp. raisins 1/2 of 17.3.oz. pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed Confectioners sugar (optional)

Cookie & Caramel Ice Cream Cake

1. Heat oven to 375F. Beat egg and water in small bowl with fork. Stir granulated sugar, flour and cinnamon in medium bowl. Add apples and raisins and toss to coat. 2. Sprinkle additional flour on work surface. Unfold pastry sheet on work surface. Roll pastry sheet into 16 x 12" rectangle. With short side facing you, spoon apple mixture onto bottom half of pastry sheet to within 1" of edge. Roll up like a jelly roll. Place seam-side down onto baking sheet. Tuck ends under to seal. Brush pastry with egg mixture. Cut several slits in top of pastry. 3. Bake 35 min. or until pastry is golden brown. Let pastry cool on baking sheet on wire rack 20 min. Sprinkle with confectioners sugar, if desired.
Prep: 20 min. Freeze: 6 hr. Makes: 8 servings 1 pkg. (6 oz.) Pepperidge Farm Milano Cookies 3 cups vanilla or chocolate ice cream, softened 1/3 cup caramel topping Additional caramel topping (optional)

1. Line 8" round cake pan with plastic wrap. 2. Cut cookies in half crosswise and arrange side by side around inside edge of pan, cut-side down. Place remaining cookies into bottom of pan. 3. Spread 1 1/2 cups ice cream in pan. Drizzle with caramel topping. Spread remaining ice cream over caramel topping. Cover and freeze 6 hr. or until ice cream is firm. 4. Uncover pan and invert cake onto serving plate. Serve with additional caramel topping, if desired.

Tip
For some nutty crunch add 1/4 cup sliced almonds to apples and raisins.

Tip
Chocolate lovers can substitute chocolate topping for caramel topping.

White Chocolate Silk Pie

Prep: 15 min. Cook: 5 min. Chill: 4 hr. Makes: 8 servings 1 pkg. (6 oz.) Pepperidge Farm Milano Cookies 1/2 cup finely chopped pecans 3 tbsp. butter, melted 2 bars (4 oz. each) white chocolate, coarsely chopped 1 3/4 cups milk 1 pkg. (3.4 oz.) vanilla instant pudding and pie filling mix 2 cups thawed frozen whipped topping Fresh raspberries and shaved white chocolate

1. Place 7 cookies into resealable plastic bag. Seal bag and crush cookies with rolling pin. Pour crushed cookies into medium bowl. Stir in pecans and butter. Press mixture into bottom and 1/4" up the side of 9" pie plate. Cut remaining cookies in half. Place cookie halves, cut-side down, around inside edge of pie plate. Refrigerate 1 hr. 2. Heat chocolate and 1/4 cup milk in 1 qt. heavy saucepan over low heat until chocolate is melted and mixture is smooth, stirring often. Remove saucepan from heat and let cool to room temperature. 3. Combine pudding mix and remaining milk in large bowl and stir according to package directions. Stir in chocolate mixture. Fold in 1 cup whipped topping. Spoon mixture into cookie crust. Refrigerate 3 hr. or until filling is set. 4. Top pie with remaining whipped topping, raspberries and chocolate.

Meat & Poultry __Beef short ribs __Beef tenderloin __Roasting chicken __Turkey Pantry Items __All-purpose flour __Apricot preserves __Blue cheese salad dressing __Brown sugar __Campbells Condensed Cream of Chicken Soup __Campbells Condensed Cream of Mushroom Soup __Campbells Condensed French Onion Soup __Campbells Turkey Gravy __Canned cranberry sauce __Canned green beans (or fresh or frozen) __Canned whole kernel corn with red and green peppers __Caramel topping __Chopped pecans __Confectioners sugar __Corn tortillas __Dried basil leaves __Dried cranberries __Dried thyme leaves __Franks RedHot Sauce __Frenchs French Fried Onions __Garlic powder __Granulated sugar __Ground black pepper __Ground cinnamon __Ground cumin __Ground ginger __Ground nutmeg __Hidden Valley Original Ranch Dip Mix __Linguine __Long-grain white rice __Medium egg noodles __Olive oil __Pace Picante Sauce __Pepperidge Farm Baked Naturals Cracker Chips (any variety) __Pepperidge Farm Baked Naturals Toasted Sesame Snack Sticks __Pepperidge Farm Baked Naturals Toasted Wheat Wheat Crisps __Pepperidge Farm Entertaining Quartet Distinctive Crackers __Pepperidge Farm Herb Seasoned Stuffing __Pepperidge Farm Milano Cookies __Pure maple syrup __Raisins __Semi-sweet chocolate pieces __Sliced almonds __Sliced water chestnuts __Soy sauce __Swanson Chicken Broth __Swanson Chicken Stock __Swanson Premium White Chunk Chicken Breast in Water

__Vanilla extract __Vanilla instant pudding and pie filling mix __Vegetable cooking spray __White chocolate bars __Chopped spinach __Pepperidge Farm Puff Pastry Sheets __Vanilla or chocolate ice cream __Whipped topping __Brie cheese round __Butter __Cream cheese __Crumbled blue cheese __Eggs __Grated Parmesan cheese __Light cream __Milk __Shredded Muenster cheese __Shredded Swiss cheese __Sour cream __Assorted fresh vegetables __Bananas __Broccoli __Carrots __Celery __Fresh cilantro __Fresh rosemary __Fresh thyme __Garlic __Granny Smith apples __Green onions __Lemon juice __Lemons __Lime juice __Mushrooms __Onions __Potatoes __Raspberries __Sweet potatoes __Assorted sodas & drink mixers __Dark beer or ale __Dry white wine __V8 V-Fusion juices __Pepperidge Farm Cinnamon __Pepperidge Farm Farmhouse
Soft Hearty White Bread Other __Aluminum foil __Plastic wrap Swirl Bread Bakery Beverages Produce Dairy Freezer

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