Mini Corn Dog Muffins

Delicious and perfect for little hands! This recipe makes about 36 muffins. My first batch turned out awesome and stayed together perfect, but of course I didn't snap a picture (Matt was too hungry haha). The 2nd batch tasted just as yummy but fell apart more, so the picture doesn't look so great. Oh well!

INGREDIENTS:
2 boxes Jiffy corn muffin mix
2 eggs
2/3 cup milk
1 cup shredded Mexican blend cheese
4 hot dogs, cut into bite sized pieces (I used all beef dogs, but any will obviously work)

DIRECTIONS:
Mix the muffin mix, eggs, and milk. Add cheese and hot dogs. Mix well.
Pour into greased mini muffin tins. 
Bake @ 350F for 8-10 minutes, until crust is golden brown.

Adapted from HERE

Chicken Tamale Pie

One of Matt's favorite meals! He took leftovers in to work and it is now a favorite among co-workers. I made 2 just for him to take in the other night. He managed to get 2 pieces of them, and the rest was gone!

**Updated to include green chilies. Makes it even tastier!**

INGREDIENTS:
8.5 oz packet of corn bread mix
1 egg
1/3 cup milk
1/2 cup shredded cheddar cheese (plus a little extra for topping)
1 can cream of chicken soup
2 cups cubed cooked chicken
1 cup frozen corn
1/2 cup chopped green onions (green and white parts)
1 garlic clove, minced
3/4 tsp chili powder
small can of chopped green chilies

DIRECTIONS:
In mixing bowl, combine muffin mix, egg and milk. Add cheese. Spread into bottom and up sides of a greased 9 inch pie plate.
In saucepan, combine remaining ingredients. Heat through. Pour into crust. Sprinkle with cheese.
Bake @ 400F for 20-25 minutes or til crust is golden and filling is hot.

NOTES:

I boil the chicken, and I add salt, pepper, and a dash of chili powder to the water for more flavor. I have also used canned chicken. Matt said he couldn't tell a difference (I could though. Still good, but not my favorite).