COLLARD BREAD
4 cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)- I am going to try this with Spinach
1/2 cup chopped red bell pepper
1/2 cup chopped green onions (8 medium)
3 eggs
1/2 cup milk
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese (4 oz)
1 teaspoon crushed red pepper flakes, if desired
Topping
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (8 medium)
1/2 cup Green Giant® Niblets® whole kernel corn, drained
1/3 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg
1. Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
2. In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
3. Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.
High Altitude (3500-6500 ft): No change.
SLOW COOKER TAMALE PIE
1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso® enchilada sauce
1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)
1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.
Blueberry Pancakes
1 package Betty Crocker® wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
3/4 cup maple-flavored syrup
1. Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
2. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
3. Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
High Altitude (3500-6500 ft) No changes.
Muffin Glory Cake
1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water
1. Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.
High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 42 to 46 minutes.
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