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"When I have part of a cheese ball left after a party, I break off small pieces, roll them into tiny balls and stuff them into mushroom caps," writes Kelly Haven from Swartz Creek, Michigan. "I dip the mushrooms into milk, roll them in flour twice, then pop them into the freezer. When I need a quick snack, I heat up my deep fryer and cook them in no time."
For a satisfying meat loaf that is just as good the next day for sandwiches, Phyllis C. of…
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If you make your chili thick, I have a tasty leftover idea for you. Lightly coat a baking dish…
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