Inside Out Chicken Pot Pie

{Ingredients}

1 pound skinless, boneless chicken breast; cut up

1 can Campbell's Condensed Cream of Chicken Soup

1 pkg (16 oz) frozen vegetable combination

1 Can of biscuits

{Directions}

Bake biscuits according to directions on can

Cook chicken in nonstick skillet until browned, stirring often

Add soup and vegetables. Cover and simmer until done.

Serve on biscuits.

Beer Batter Fish

1	lb walleye, sole or other delicate- to medium-texture fish fillets, about 3/4 inch thick
3	to 4 tablespoons Original Bisquick® mix
1	cup Original Bisquick® mix
1/2	cup regular or nonalcoholic beer
1	large egg
1/2	teaspoon salt
	Tartar sauce, if desired

1. 1 In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
2. 2 In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
3. 3 Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

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Hushpuppies

Ingredients

• 2 cups cornmeal
• 1 cup plus 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 2/3 cup water
• 1/2 cup buttermilk
• 1/2 cup butter, melted
• 1 cup grated onion
• 2 jalapeno peppers, seeded and chopped
• 1 small green pepper, chopped
• Oil for deep-fat frying

Directions

• In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm. Yield: 6 dozen.

Banana Pudding

ingredients

• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Directions

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

5-Minute Southwest Layered Salad

What You Need!

6 cups torn romaine lettuce

1 can (15 oz.) black beans, drained, rinsed

1 can (11 oz.) whole kernel corn, drained

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Natural Three Cheese Crumbles

1/2 cup KRAFT Ranch Dressing

1 cup broken tortilla chips

Make It!

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Chili Relleno Bake

Ingredients

• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
• 1 can (12 oz.) evaporated skim milk
• 3/4 cup (6 oz.) Egg Beaters®
• 6 (6-inch) corn tortillas, torn into 2-inch pieces
• 2 cans (4 oz. each) chopped green chilies
• 1/2 cup mild chunky-style salsa
• 1/4 tsp. salt (optional)
• 2 Tbsp. chopped fresh cilantro
• Fat-free or light sour cream (optional)

Directions

1. Coat 10-inch deep dish pie plate or 8x8-inch baking dish with nonstick cooking spray. Combine 1 cup cheese, milk, Egg Beaters, tortillas, chilies, salsa and salt, if desired, in medium bowl; pour into prepared dish.
2. Bake in preheated 375°F oven 35 minutes or until set. Remove from oven; sprinkle with remaining cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.