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When I'm making a big batch of deviled eggs, I first prepare the yolk mixture and chill it for several minutes in the refrigerator. Then I use my small cookie scoop to fill the egg white halves. This goes quickly…and leaves nice-looking rounded tops on the deviled eggs. —Jana Hance, Circle, Montana
When hosting a potluck dinner, I use sticky notes or signs to mark where the food items such as…
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To keep from dirtying so many cookie sheets when you’re baking several batches of cookies, try…
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