Tamale Round-About

This is another Pampered Chef recipe that I got from a friend, I'm not sure which cookbook it is featured in. This recipe is very versatile, I've used leftover sloppy joe meat before and you could easily use leftover chili.

Tamale Round-About

Filling

2 1/2 cups cooked ground beef

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 jar (16 ounces) thick and chunky medium salsa

1/4 cup red or green bell pepper or combination of both, chopped

Corn Bread

1 1/2 cups all purpose flour (I use 1 cup all purpose and 1/2 cup whole wheat)

1 cup yellow cornmeal

1/4-1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup milk

2 eggs

1/4 cup vegetable oil

4 ounces sharp cheddar cheese, shredded (1 cup)

sour cream (optional)

1. Preheat oven to 375 degrees. Generously spray fluted or bundt pan with nonstick cooking spray. For filling, place ground beef in skillet. Sprinkle with seasonings. Stir in salsa. Cover over medium-low heat 5 minutes.

2. Meanwhile, chop bell pepper and sprinkle in bottom of pan.

3. For corn bread, combine flour, cornmeal, sugar, baking powder, and salt in bowl. Add milk, eggs, and oil; stir until dry ingredients are moistened. Stir in cheese.

4. Spread 1 1/2 cups batter evenly over peppers in pan. Top with filling and remaining batter, spreading evenly.

5. Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pan with knife. Invert onto serving plate. Slice into 16 wedges. Serve with sour cream if desired.

Yield: 8 servings

Individual Lemon Blueberry Cakes

This recipe originally came from Parents Magazine. To see the original recipe, click here. I decided to tweak the recipe a little. If you like blueberries and corn muffins, I think that you'll like this recipe.

Ingredients

• 1-1/2  cups  blueberries (I used frozen and rolled them in 1/4 cup flour to prevent bleeding in the batter)
• 1  box (8.5 ounces)  corn bread mix (such as Jiffy) and ingredients to make the mix or follow the directions on the canister of corn meal like I did
• 1/3  cup  granulated sugar
• 1/2  cup  milk
• 1/4 - 1/2 cup Confectioners sugar
• 1 lemon - zested and juiced

Directions

1. Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray.

2. In a medium-size bowl, stir corn bread mix, egg (I used 1 per mix directions), granulated sugar, lemon zest, and milk until combined. Gently stir in blueberries.

3. Fill muffin cups should be about 3/4 full.

4. Bake at 400 F for 10 minutes. Cool in muffin pan on rack for 5 minutes. Run a sharp knife around each cup and remove cakes to racks to cool completely.

5. To serve, combine lemon juice and powdered sugar to make a glaze. Drizzle glaze over each muffin.