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Johnsonville Italian All Natural Ground Sausage Lasagna

Reviewed: Oct. 11, 2011
Good recipe but needs a few modifications. First, since it calls for 2lbs of sausage, you need to either double up on sauce or just use 1lb of sausage. If you make the sauce as the recipe calls for it, you will end up with lots of sausage but not enough red sauce. I used 1lb of mild sausage & 1lb of italian sausage with a 45oz jar of pasta sauce. To the sauce, I also added oregano. The sauce turned out great! The ricotta cheese mixture is good as is, but I simply added a tad each of salt, pepper, & oregano. This recipe made a huge dish of lasagna that was wonderful!!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 3, 2011
This is a WONDERFUL recipe! I have been on a mission to make the "perfect" chocolate chip cookie. Mine always end up flat and crunchy when I want them to be thick and chewy. After reading several reviews, I decided on this recipe. It is quick and easy with great results. ALTHOUGH, the secret to thick cookies is REFRIGERATING THE DOUGH!!! Chill it for at least an hour then drop onto the cookie sheet and bake for no more than 18 minutes. They turn out perfect! Also, I melted the butter in the microwave and simply added the ingredients to that bowl, mixing with a wooden spoon until blended. Butter (salted or unsalted) and margarine both work in this recipe. I discovered this when I ran out of butter. I also added a up of chopped walnuts and only about 1.5c of chocolate chips. As previous viewers have stated, DO NOT grease the cookie sheet and let them set once you take them out of the oven. This recipe +1 hr in the fridge= the perfect chocolate chip cookies:) I usually make my dough the day before I need it and keep it in the refrigerator until I need it. Hope this helps!
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