“This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It’s not difficult and is well worth the effort. Plus, it smells glorious when baking!”—Fancheon Resler Bluffton, Indiana
I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili.
-Angie Trolz, Jackson, Michigan
"I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."
While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup.
-Melissa Cook, Chico, California
"I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins," recalls Marion Lowery of Medford, Oregon. "They're wonderful alone or with butter and a bit of ham for a midday sandwich."
MY MOTHER was a great cook and loved to try anything new. At 89, she was still winning ribbons at our county fair.
We operate an independent-living retirement home. Mother helped out with the cooking, and these muffins were a frequent request from our residents.
-Pat Akers, Stillwater, Oklahoma
I first tried these puffs while visiting a friend, who made them for her family as a treat during the Depression. When I see a new recipe, I like to experiment with it to make it my own. - Joyce, Wichita, Kansas
Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas