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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
If you make several kinds of cookies during the holidays for a cookie tray at a party or to give…
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I have trouble keeping aluminum foil on my casserole dishes when transporting them to potluck…
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