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When making big batches of cookies for the holidays, I chill the cookie dough in the refrigerator so it’s easy to roll into balls and place on cookie sheets. I use a meat tenderizer, dipped in sugar, to press down the balls. This saves time and makes a nice round cookie with a decorative impression on the top. —Harriet Hicks, La Porte City, Iowa
When preparing a pan of lasagna, I place the cheese mixture in a large resealable plastic bag…
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When feeding my three small children lunch, it can be a time-consuming process to cut up several…
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