Monthly Archives: February 2021

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Chicken Tamale Bake

Hubby said I can make this again! 🙂 It’s a nice take on tamales.

Chicken Tamale Bake

1 large egg

14 ¾ oz cream style corn

8.5 oz pkg cornbread/muffin mix

4 oz chopped green chilies

1/3 c. skim milk

¼ c. shredded Mexican cheese blend

Topping:

2 c. chopped cooked chicken

10 oz enchilada sauce

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

¼ c. diced onion

1/3 c. whipped cream cheese

1 c. shredded Mexican cheese blend, divided

Preheat oven to 400⁰. In a large bowl, combine egg, corn, cornbread mix, green chilies, milk and cheese. Spray 13×9 with cooking spray and pour in cornbread mix. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes. In large skillet, combine chicken, enchilada sauce, cumin, paprika, chili powder, onion and whipped cream cheese. When well combined add ½ cup Mexican cheese and cook until melted. Spread over cornbread layer; top with cheese. Bake 10-12 minutes.

Yield: 6 servings.

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Frosted Cinnamon Rolls

These were my first attempt at making cinnamon rolls and they were GREAT!

Frosted Cinnamon Rolls

5 to 6 cups all-purpose flour

18 oz yellow cake mix

2 pkgs quick-rise yeast

2 ½ c. warm water (120⁰-130⁰)

¼ c. butter, melted

1/3 c. packed brown sugar

1/3 c. Splenda or Stevia

2 TB ground cinnamon, or to taste

FROSTING:

4 TB butter, softened

2 c. powdered sugar

1 ½ tsp vanilla extract

2-3 TB skim milk

In a large bowl, combine 4 c. flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14×10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13×9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Yield: 12.