Cold butter is difficult to serve and spread, so I place a stick in the butter dish and slice with a sharp knife into 1-teaspoon sections (resembling the single-serving pats in restaurants). The butter will soften quicker and be easier for everyone to use. —Helen Hertzler, Morgantown, Pennsylvania
As soon as I buy vegetable oil, I use a pushpin to carefully puncture a hole near the very top…
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My husband punched a few holes in a decorative canning jar lid; then I filled a pint-size…
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