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Last night’s chili makes a great topping for today’s omelet. In what I call a Texas omelet, I serve a three-egg omelet with some chopped lettuce. I top it off with the reheated chili, shredded cheddar cheese, chopped onions, sour cream and chives. —Susan Swanstrom, Twin Valley, Minnesota
Writes Michelle K. of Oak Harbor, Washington, “When I have leftover baked potatoes, I peel and…
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"To my basic banana bread recipe, I stir in cut-up dried apricots, dried pineapple pieces and…
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