Slow Cooker Tamale Pie

Sorce	jcmeaydin
Caloric	:1 Serving: Calories 590 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 115mg; Sodium 1310mg; Total Carbohydrate 65g (Dietary Fiber 7g, Sugars 15g); Protein 27g Percent Daily Value*: Vitamin A 25%;
Ingridients	Prep Time:15 min Start to Finish:5 hr 15 min Makes:4 servings 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)
Instructions	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 Muffin Shortcakes

Sorce	Shadyugjon
Caloric	:1 Serving: Calories 340 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 54g (Dietary Fiber 3g, Sugars 34g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:1 hr 40 min Makes:9 servings 1 box (1 lb 2.25 oz) Betty Crocker® wild blueberry muffin mix 1/2 cup sour cream 1 egg 3/4 cup water 3 tablespoons vegetable oil Coarse white sugar, if desired 3 cups sliced strawberries 1 cup fresh blueberries 1/3 cup granulated sugar 1 1/2 cups frozen (thawed) whipped topping
Instructions	1. Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. 2. Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar. 3. Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve. 4. Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.

Sausage-Cranberry Strata

Sorce	kryxxe
Caloric	:1 Serving: Calories 440 (Calories from Fat 220); Total Fat 25g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 205mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 16g); Protein 22g Percent Daily Value*: Vitamin A 15%; Vita
Ingridients	Prep Time:30 min Start to Finish:5 hr 40 min Makes:12 servings 1 1/2 lb bulk pork sausage 10 English muffins, diced (about 12 cups) 4 medium green onions, sliced (1/4 cup) 1 cup sweetened dried cranberries 8 eggs 1 1/2 cups milk 1 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups shredded Monterey Jack cheese (12 oz)
Instructions	1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. 2. Spread half of the diced muffins in pan; top with half of the sausage, half of the onions and half of the cranberries. Repeat layers with remaining muffins, sausage, onions and cranberries. 3. In large bowl, beat eggs, milk, sour cream, salt and pepper with wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours. 4. Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Cut into squares. High Altitude (3500-6500 ft): No change.

Lemon-Poppy Seed Brunch Cake

Sorce	Piwi
Caloric	:1 Serving: Calories 325 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 36
Ingridients	Prep Time:15 min Start to Finish:1 hr 10 min Makes:16 servings Cake 2 cups water 1/2 cup vegetable oil 2 eggs 2 packages (15.8 oz each) Betty Crocker® lemon-poppy seed muffin mix Lemon Glaze 1 cup powdered sugar 2 tablespoons butter or margarine, melted 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice
Instructions	1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly. 2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely. 3. In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side. High Altitude (3500-6500 ft): Heat oven to 375°F.

Praline Banana-Chip Muffins

Sorce	NSDragon
Caloric	:1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 23g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins 1 box Betty Crocker® banana nut muffin mix 2/3 cup milk 2 tablespoons vegetable oil 1 egg 1/2 cup semisweet chocolate chips 1/3 cup packed brown sugar 1 tablespoon butter or margarine, softened
Instructions	1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. In medium bowl, stir Muffin Mix, Walnuts, milk, oil, egg and chocolate chips just until blended. Divide batter among muffin cups (each about two-thirds full). 3. In small bowl, stir together brown sugar and butter; sprinkle over batter in each cup. 4. Bake 17 to 21 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); remove from pan.

Lemon-Corn Muffins

Sorce	pennyrand
Caloric	:1 Serving: Calories 155 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:40 min Makes:8 muffins 1 pouch (6.5 ounces) Betty Crocker® lemon-poppy seed muffin mix 3/4 cup yellow cornmeal 3/4 cup milk 1/4 cup butter or margarine, melted 1/2 teaspoon lemon extract 1 egg, beaten
Instructions	1. Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening. 2. In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups. 3. Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm. High Altitude (3500-6500 ft): No changes.

Cheesecake-Poppy Seed Muffins

Sorce	Islandtime
Caloric	:1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:12 muffins 1 box Betty Crocker® lemon-poppy seed muffin mix 1 package (3 ounces) cream cheese, softened 3/4 cup milk 1/4 cup vegetable oil 2 eggs
Instructions	1. Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping. 3. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full). 4. Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.

Buttermilk Corn Muffins

Sorce	Ray TDR
Caloric	:1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:12 muffins 1 3/4 cups cornmeal 1 cup Original Bisquick® mix 1/3 cup sugar 1/2 cup butter or margarine, melted 1 cup buttermilk 1 teaspoon baking soda 2 eggs, slightly beaten
Instructions	1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening. 2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups. 3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack. High Altitude (3500-6500 ft): Heat oven to 425°F. Use 1 1/4 cups buttermilk.

Red, White and Blueberry Muffins

Sorce	dinhtt
Caloric	:1 Serving: Calories 230 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 25g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins 1 box Betty Crocker® wild blueberry muffin mix 3/4 cup milk 1/4 cup vegetable oil 2 eggs 3/4 cup dried cranberries 1/3 cup powdered sugar 1 to 1 1/2 teaspoons milk 1/8 teaspoon orange extract or vanilla
Instructions	1. Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full). 3. Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

Berry Best Muffins

Sorce	eggnog_dude
Caloric	:1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 260mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitami
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 regular-size, 24 mini or 4 jumbo muffins Streusel Topping 1/4 cup Gold Medal® all-purpose flour 2 tablespoons packed brown sugar 2 tablespoons butter or margarine, softened 1/4 teaspoon ground cinnamon Muffins 1/2 cup butter or margarine, melted 3/4 cup milk 1/2 teaspoon vanilla 1 egg 2 cups Gold Medal® all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup fresh or frozen blueberries 1/2 cup fresh or frozen raspberries
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups. 2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. 3. In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping. 4. Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.