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“Next time you bake a batch of corn muffins, don’t fill the muffin cups very full. Instead, put a heaping spoonful of leftover chili in the center of each one and bake,” suggests Judy Benevy of Springfield, West Virginia. “The batter will rise up around the chili. These delicious muffins go great with a Mexican-style meal.”
When I have leftover fixings from tacos, I use them as a starter for spicy chili. In a pot, I…
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"My pecan pie has just the right amount of sweetness," writes Fern Stewart-Raisch from Mesa,…
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