Chicken Tamale Pie

New Tasty Family Meals, Bisquick
www.bisquick.com

1 package (9 oz) frozen diced cooked chicken, thawed (I used 2 cups)
1 can (4.5 oz) Old El Paso chopped green chilies, drained (I only used 2 tablespoons, Mild)
2 teaspoons Old El Paso taco seasoning mix (from 1.25-oz envelope)
1 cup shredded Mexican cheese blend (4 oz) (You could use sharp Cheddar instead)
1/2 tablespoon chopped fresh cilantro, optional (my personal touch)

Topping:

1/2 cup Original Bisquick mix
1/2 cup cornmeal
3/4 cup milk
1 egg
3/4 cup milk
1 can (11 oz) Green Giant Mexicorn, whole kernel corn with red and green bell peppers, drained

Old El Paso, Thick and Chunky Salsa, if desired

My toppings:

Guacamole
Salsa Verde
Lettuce
Green onions
Tomatoes
Sour Cream
Lime wedges

Heat oven to 400 F. In a 9-inch glass pie plate, stir chicken, chilies and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn with fork until blended. Pour over chicken.

Bake 25-30 minutes or until toothpick inserted in topping  comes out clean. To serve, cut into wedges and top with salsa.

Makes 6 servings

High Altitude (3500-6500 ft) Bake 33-38 minutes)

Note: I buttered and floured the sides of the pie plate for easier cutting.

Easy Mint Chocolate Chip Ice Cream

www.allrecipes.com

2 cups 2 % milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semi-sweet chocolate chips

In a large bowl, stir together the milk, heavy cream, sugar, vanilla, salt and peppermint extract until sugar has dissolved. Color to your liking with the food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the chocolate has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Makes 2 quarts.

Ready in 2 hours 45 minutes and 15 minutes of preparation.

Note: We used 6-8 drops of cinnamon oil instead of the peppermint extract and 8 drops of green food coloring.

Apple Dumplings

The Pioneer Woman
www.thepioneerwoman.com

2 whole Granny Smith apples
2 cans (8 oz ) can Crescent Rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
Cinnamon to taste
1 can (20 oz) Mountain Dew soda

Peel and core apples. Cut each apple into eight slices each. Roll each apple slice in a crescent roll. Place in a 13x9-inch buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir and pour the entire mixture over the apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 F degrees for 40 minutes.

Serve with ice cream and spoon some of the sweet sauce from the pan over the top.

Makes 6 servings

Pumpkin Apple Muffins

Adapted from a Nestle recipe
www.nestle.com

2 1/2 cups all-purpose flour
2 cups sugar
2 eggs
2 cups chopped peeled Granny Smith apples
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 chopped pecans (optional)

Streusel Topping

1/4 cup sugar
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon

Mix the sugar with cinnamon and flour. Cut in the butter to make coarse crumbs. Set aside.

Muffins:

Mix the eggs, oil, sugar and canned pumpkin in a medium-size bowl.

In a separate bowl, combine the flour, baking soda, salt and pumpkin pie spice.

Add the dry ingredients to the wet ingredients mixing until combine. Stir in the apples and pecans and mix.

Place 24 paper cups in the muffin pans. Divide the batter among the 24 cups. Sprinkle with the streusel.

Bake in a preheated 350 F for 20 minutes or until they are ready. You can insert a toothpick in the center of 1 muffin and if the toothpick comes out clean.

Remove the pan from the oven and cool down in a rack for 5-10 minutes. Remove the muffins to a rack to cool completely.

Makes 24 muffins

Vanishing Oatmeal Raisin Cookies

www.quakeroats.com

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
 1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup raisins

Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack, Cool completely. Store tightly covered.

Makes about 4 dozen cookies

High Altitude: Increased flour to 1 3/4 cups

Gingerbread Cupcakes

Better Homes and Gardens New Dieter's Cookbook

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

dash salt

1 slightly beaten egg white

1/3 cup molasses

1/3 cup water

3 tablespoon cooking oil (I used Canola)

Sifted powdered sugar, optional

Line 8 2 1/2-inch muffin cups with paper bake cups; set aside.

In a medium mixing bowl, stir together flour, baking powder, cinnamon, ginger, salt and baking soda.

In a small mixing bowl, stir together the egg white, water, oil and molasses. Stir molasses mixture into flour mixture just until blended.

Spoon mixture into prepared muffin cups.

Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.

Makes 8 cupcakes, 137 calories per cupcake.

Gingerbread Pancakes

Betty Crocker, Bisquick Cookbook
www.bettycrocker.com

2 1/2 cups Bisquick Original or Reduced-Fat baking mix
3/4 cup apple butter
1 cup milk
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Heat griddle or skillet; grease if necessary. Stir all ingredients until blended.

Spoon batter by 1/4 cupfuls onto hot griddle.

Cook until edges are dry. Turn; cook until brown.

Makes about 18 pancakes.

High Altitude: (3500-6500 ft): No changes