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Peppermint Lace Cookies

Reviewed: Jan. 1, 2014
This is a delightful recipe that has a good but not overpowering peppermint taste! I rolled the dough into balls and then flattened them with the palm of my hand. The cookies were done after 10 minutes and were removed easily from a parchment paper lined sheet. The powder sugar/crushed candy mix dusted on top makes this cookie, so don't be shy! It is a very light, crispy cookie that I would definitely make again.
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Sugar Cookie Icing

Reviewed: Dec. 16, 2013
I like this recipe, and so does my family. As many times as I've made it, I've never been able to get it to the correct consistency until about 4 teaspoons of milk. I used 1/2 teaspoon of clear vanilla extract and piped using a disposable piping bag with no tip (just snip the end) I would recommend this method of application for both piping details and covering the whole cookie(just snip a little larger opening if covering the whole cookie). Turned out great :)
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The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2013
I usually make a family recipe and tried this one for a change. I read other reviewers comments and decided to up the sugar to 3 cups. I also divided the dough into 6 disks, wrapped each in plastic wrap, and chilled overnight. Like any dough, you may need to play with the flour a bit if the dough feels sticky, and you will also need to flour your surface and pin when rolling. When it came time to cook them the next day, I opened up my tablet and thought it was still on the same recipe, so I ended up cooking these at 325 degrees for about ten minutes (the cooking instructions for a different recipe!) Wow that's the best mistake I ever made. The cookies baked up perfectly, and still kept that beautiful light color, and I didn't have any trouble with burning the edges as in past years. I would definitely recommend the lower temp, especially if you like to roll you cookies a bit thinner.
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Good Old Fashioned Pancakes

Reviewed: Dec. 1, 2013
This is a great recipe. I have made it several times now and also think it is a tad salty, so 3/4 tsp salt. Also, I find it much easier to execute a good looking pancake using 1 1/2 c milk, otherwise the batter will not spread when dropped on the griddle. Wonderful flavor - my family loves it.
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Classy Green Bean Casserole

Reviewed: Nov. 29, 2013
I made this recipe with fresh green beans that I blanched for 4 minutes. I used a whole 10.5 oz can of mushroom soup, 1/2 c sour cream, and 3 oz Super Sharp white cheddar cheese. For the topping I used the traditioanl french fried onions. I put the whole thing together the day before, with the exception of the onion topping. It was amazing, flavorful and - devoured. I will definitely make it this way again.
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Clone of a Cinnabon

Reviewed: Jan. 15, 2013
This recipe is amazing - look no further! It really lives up to it's name and I wouldn't change a thing.
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Papa Drexler's Bavarian Pretzels

Reviewed: Oct. 2, 2011
I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make, I used parchment paper on my baking sheet to prevent sticking, and also stretched the dough by lifting off the counter and pulling after I had rolled it out to 15". I felt the flavor was lacking, not a lot of that pretzel flavor as you'd expect. My husband said, "not bad" which I think sums it up.
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Best Bean Salad

Reviewed: Aug. 31, 2011
I made this following the recipe and rinsing all of the beans as other have suggested. It turned out great! I only had time to marinate for 3 hours before serving and still had guests commenting on how good it was and asking for the recipe.
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