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Once the Social at our home had concluded and people had left with bags and containers of leftover taco fixings and tortilla chips, there was still an enormous amount of food remaining. I attempted to disguise the Mexican fare our family had endured for two nights straight, and mixed sour cream into muffins and stirred fresh tomatoes into chili.


pumpkin banana muffins

2 ripe bananas, mashed

2 eggs, beaten

1/3 cup vegetable oil

1 can pumpkin puree

1/2 cup honey

1 cup sour cream

1/2 cup honey

1/2 cup sugar

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, stir together bananas, eggs, oil, pumpkin, honey, sour cream and sugar. In another bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into banana mixture until just combined. Stir in the chocolate chips.

Divide batter among prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.



black bean tomato chili

2 tablespoons olive oil

1 onion, chopped

1 green pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon pepper

2 1/2 cups chopped fresh tomatoes

8 ounces chicken stock

1 can black beans, rinsed and drained

1/2 cup fresh orange juice

In a large saucepan, heat oil over medium-high heat. Add onion, garlic and green pepper, cook and stir for 8 to 10 minutes, or until tender. Add cinnamon, cumin, chili powder and pepper, cook for 1 minute longer. Stir in tomatoes, cover and cook for 25 to 30 minutes.

Add chicken stock, black beans and orange juice, bring to a boil, cover and cook for a further 20 to 25 minutes, stirring occasionally.


Recipe adapted from Taste of Home, November 2014