To avoid wasting sour cream, I always serve it with a knife rather than a spoon. This way, you can easily scrape the knife off on the edge of the container or serving dish and continue to use every last bit. —Cait J., Milaca, Minnesota
For a quick, economical breakfast, I make up a big batch of oatmeal. I thin it a bit with water…
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"When I make blueberry pie with berries from our bush, I add some cooked rhubarb for a nice…
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