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Sheboygan Grilled Brats

Reviewed: Sep. 28, 2012
Great recipe, but be sure to use a good quality beer for the best flavor - no light stuff. Also, we always serve brats with sauerkraut although not everyone likes it. It's right there with mustard and onions as far as condiments go.
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Chinese Chicken Wings

Reviewed: Jan. 20, 2012
I cut this recipe in half because I had about 2-1/2 lb. chicken wings. After reading other reviews, I substituted minced garlic for the garlic powder and added some fresh grated ginger. Marinated the wings for 6 hrs, baked as directed and they turned out great. We had some leftover and they were even better when reheated a few days later. Also, I used some of the marinade to spice up leftovers from an Asian restaurant - excellent. Just an all-around tasty sauce. Thanks, Jeanettebird, for posting this recipe.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 16, 2010
This is the exact same recipe as in an old Betty Crocker cookbook I've used for years. These always turn out great. Sometimes I chill the dough before forming into balls "the size of small walnuts" as the cookbook recipe states. This make the dough easier to handle. Also, I let the baked cookies cool for a minute before removing them from the cookie sheet.
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