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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 I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the…
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Whenever I'm asked to bring a punch to a potluck, I pack all of the ingredients I need in a…
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