I love when I find services out there that truly make my life easier.  Scan My Recipes is one of those sites. It is super easy. You send your recipe cards, clippings, and printouts to them via UPS. They then scan your recipes and convert them to text. You then have several ways to access your recipes. You get a CD-ROM archive, you have private online recipes access, and you can even order your very own custom cookbook! My favorite part of this is that it saves me the time to organize all this information. I also hate having to check in four different books just to find the recipe that I want. Now, all of your recipes are organized on one easy to find place (well, more than one — you’ll have online and offline access).  This is such a great idea — I think I am going to start looking for all my recipes to send in.

Use an ice cream scooper to easily spoon batter into prepared muffin cups.

A tablespoon measuring spoon is ideal for filling mini muffin cups with batter.

If you are not filling all of the cups of a muffin pan with batter, fill the empty cups with 1/2 inch of water for more even baking.

2 cups of cut up cooked chicken
1 tsp sugar
1/2 cup Thick N Chunky salsa
1 can (19 oz) mild enchilada sauce
1 can (11 oz) whole kernel corn
2 cups coarsely broken tortilla chips
1 cup shredded Cheddar Jack blend

Heat over 350 degrees. In a bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in an ungreased baking dish. Top with chicken mixture. Sprinkle with cheese.

Bake 35 - 45 minutes or until hot and bubbly.