Former Massachusetts resident here.

We like sour cream in mashed potatoes for that extra taste.


Thank you MissMillie

I will give it a try.

I make so much yogurt each week, I tend to use it in everything.

Althoigh I love the tips on how to scramble.

Another tip I found is to wash your produce well, shake excess water. Then put a paper towel in the plastic bag. After throwing out so much spoiled produce I find my Produce is still green and crisp. Including celery that came from the farm.

When you buy prepared pie crust always look for the one that has Lard in it.

when you look at lard's nutritional qualities compared to vegetable shortenings, lard is the much healthier alternative.

From a Pie baking friend who usually makes her own.

I am the cake baker and on short notice you can make a cake mix taste like home made. Use butter instead of oil, at times increase the eggs. My last one was French Vanilla with Cream Cheese and Coconut Frosting.

I don't actually like the stuff, but...

We were staying with friends and when we came down for breakfast the husband was making scrambled eggs. Butter in the skillet, eggs very lightly beaten, stirred would actually be a better term, and a chunk of cream cheese into the skillet with them over low heat. I decided that I would engage in my policy of "avoid contempt without prior investigation" and wound up wanting seconds on the eggs with cream cheese. They are awesome.

Especially if it's homemade.

I was curious so I googled and wanted to share with the group: