Gluten Free* Southern Sausage Supper
Prep 30 min.
Cook 25 min.
Yield 6 servings
1 tablespoon Crisco® Pure Vegetable Oil
1 14 to 16 oz. package smoked sausage, cut into 1/2-inch cubes
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into strips
1 14.5 oz. can diced tomatoes with garlic, undrained
1 15 oz. can black-eyed peas, drained
1 teaspoon Cajun or Creole seasoning
1 large egg, beaten
1 package Martha White® Gluten Free Sweet Yellow Cornbread & Muffin Mix
1/3 cup milk
HEAT oven to 400°F. Heat oil in large cast iron skillet over medium-high heat. Add sausage, onion and bell peppers. Cook 5 minutes, stirring occasionally. Stir in tomatoes, black-eyed peas and seasoning. WHISK egg in medium bowl. Stir in muffin mix and milk until smooth. Pour evenly over sausage mixture.
BAKE 20 to 25 minutes or until golden brown.
Gluten Free* Chocolate-Peanut Butter Bars
Prep 15 min.
Cook 15 min.
Yield 24 bars
Crisco® Original No-Stick Cooking Spray
1 package Martha White® Gluten Free Chocolate Chocolate Chip Muffin Mix
5 tablespoons butter, softened, divided
1 tablespoon milk
1 cup Jif® Extra Crunchy Peanut Butter
1/3 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
2/3 cup semi-sweet chocolate chips
HEAT oven to 350ºF. Coat bottom of an 8-inch square baking pan with no-stick cooking spray. Stir muffin mix, 3 tablespoons butter and milk in medium bowl until blended. Press lightly into prepared pan to form a crust. Bake 12 to 15 minutes or until lightly browned around edges. Cool completely.
BEAT peanut butter and frosting in the medium bowl with electric mixer at low speed until blended. Spread evenly over crust. MICROWAVE chocolate chips and 2 tablespoons butter in small microwave-safe bowl on HIGH 30 to 45 seconds or until melted and smooth when stirred. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set.