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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 27, 2010
I made these for Christmas this year, and I kind of wish that I had never found this recipe because they are delicious and I've eaten many of them over the past few days! I've baked quite a few batches, but on my most recent one, I omitted the shortening and used 1 full cup of butter. I also used only about 1.5 tsp of cream of tartar. I think that was my best batch so far. It's hard to stop eating these cookies so please BEWARE when making this recipe...or make sure you have lots of people to share these cookies with so you won't eat them all!
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Brown Family's Favorite Pumpkin Pie

Reviewed: Oct. 14, 2012
I make this pie ALL the time and I love it! I've never tried the walnut topping and I think it's just fine without. Also, I don't separate the egg yolks from the whites so I don't think it makes a difference. Very easy pie to make and very yummy!
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Roasted Okra

Reviewed: Oct. 12, 2012
I'm a big fan of okra in general, but I've only had it fried, in soup, and pickled, so I was excited to try this. It was tasty, but I thought it was too greasy. Maybe I added too much olive oil or maybe I should've drained it on paper towels before serving, but I didn't because the recipe didn't specify that. I cooked it for 15 minutes at 425 degrees and it was not crispy, so I would agree that it needs to be cooked longer if you want it crispy. I would try this recipe again but I'd just drain it and cook it longer.
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Sausage Pepper Skillet

Reviewed: Jun. 20, 2011
I just finished cooking this recipe (it was my first try) and now that I'm eating it, I have to say that it didn't turn out great. I'll admit that I didn't follow the recipe exactly- I didn't measure the salad dressing, I used hot Italian sausage, and I cooked it much longer than suggested because I was paranoid about the sausage being undercooked. So now that I'm eating it, everything tastes pickled and way too salty. I would try it again, but without the salad dressing.
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