If you’ve got a pot of fresh chili or beef stew that needs an accompaniment, look no further than this recipe for creamy corn bread. Simple to prepare, this recipe uses a package of corn muffin mix that’s made into something special with unique additions. Whole corn, green chilies, sour cream and taco seasoning makes this corn bread moist and full of flavor. And because it’s made in your Black & Decker countertop oven, you’ll have perfectly cooked corn bread made in a snap! Make this corn bread for Tex Mex nights or as a snack for the family or party to enjoy.

• 1 pkg. (8.5 oz.) corn muffin mix
• ½ cup cooked or canned whole kernel corn
• 2 tbsp. canned diced green chilies
• 2 tbsp. diced pimentos
• ½ tsp. taco seasoning
• ½ cup sour cream
• 1 large egg, slightly beaten

1.) Preheat Black & Decker® Countertop Oven to 400° F. Meanwhile, in medium bowl, combine all ingredients; blend. Spoon into greased 8-inch square baking pan.

2.) Bake for 20 minutes or until done; rotate pan halfway through baking.

Makes 6 to 9 servings.

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Combining two comfort foods in one, this creamy and indulgent meal will satisfy the kid in anyone. With the flavors of Tex-Mex nachos and the down-home feel of macaroni and cheese, this recipe is a cinch to prepare and heats up effortlessly in your Black & Decker countertop toaster oven. Handy tip: you could use any style macaroni cheese dinner you have on hand, but we prefer shells for its sauce-holding shape.

• 1 pkg. (12 oz.) shells cheese dinner
• ½ lb. fresh chorizo sausage
• 1 pkg. (1.25 oz.) taco seasoning mix
• 2 tsp. minced garlic
• ¾ cup water
• ½ cup sour cream
• ½ cup salsa
• ¾ cup shredded Mexican cheese mixture
• 1 cup shredded lettuce
• 1 cup coarsely chopped plum tomatoes

1. Prepare dinner according to package directions. Meanwhile, in a medium skillet, brown sausage over medium heat, stirring to break into bits; drain. Add taco seasoning mix, garlic and water. Bring to boil, stirring. Reduce heat and simmer 5 minutes to blend flavors.

2. Preheat Black & Decker® Countertop Oven to 350° F.

3. Stir sour cream, salsa and sausage mixture into prepared dinner. Spoon into 1-quart shallow baking dish. Sprinkle evenly with cheese.

4. Bake in preheated oven for 30 minutes or until mixture is heated through and cheese is golden.

5. Remove from oven and let stand 5 minutes before serving. Garnish with lettuce and tomatoes just before serving.

Makes 6 to 8 servings.

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• 4 cups chicken broth
• 2 cups water
• 4 cups fresh broccoli florets
• 2 medium peeled sweet potatoes, cut into 2-inch pieces
• 1 medium onion, quartered
• 1-inch piece peeled ginger
• 1 tsp. salt
• ¼ tsp. coarse black pepper

In medium saucepan, combine ingredients. Bring to boil. Reduce heat and partially cover; allow to simmer for 15 minutes until vegetables are tender.

Remove from heat and let stand 5 minutes.

Transfer about 2 cups to Black and Decker® Blender. Place cover on blender and place lid cap ajar with open side facing away. Cover lid with cloth. Blend on medium speed for about 2 minutes. (This will aerate the soup and result in a very light and airy texture.)

Pour into bowl and repeat with remaining vegetables and broth until entire mixture is pureed. Reheat, if necessary.

Serve garnished with sour cream and chives or grated Parmesan cheese and chopped flat leaf parsley.

If desired, serve with your favorite crackers.

Makes 8 servings.

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Use one of our Black & Decker Toaster Oven

Preheat  toaster oven at 375º F.  Roll out pastry dough to fit 9-inch glass pie plate with standing rim.  Flute edges as desired. Bake the empty pastry shell for 8 minutes.  Remove to cooling rack.

Heat electric skillet to 400º F. Cook red pepper and shallots in oil several minutes to soften.  Add spinach and garlic.  Cook 1 minute to soften spinach.

In large bowl, blend eggs, milk and cheese.  Stir in spinach mixture.  Spoon into partially baked crust. Place in oven and cover loosely with aluminum foil, gently folding edges over crust without touching the cheese mixture. Bake at 375º F. for 35 minutes or until filling is puffed and set.

Cool on rack for 10 minutes before serving.

Makes 8 servings.

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• ¼ medium head cabbage, cut into wedges
• 1 wedge purple cabbage
• 4 medium carrots, peeled and trimmed
• 4 green onions, cut into quarters
• 2 stalks celery, cut into quarters
• ¹/³ cup pimento stuffed olives, halved
• ¾ cup mayonnaise
• ½ cup sour cream
• 3 tbsp. red wine vinegar
• ½ tsp. celery salt
• ¹/8 tsp. ground pepper

Using slicing blade on processor, thinly slice cabbages. Cut carrots, green onions and celery to fit feed tube. Using food pusher to guide vegetables through feed chute, slice vegetables. Place vegetables in large bowl; add olives. In small bowl, blend remaining ingredients. Pour over cabbage mixture; toss to blend. Cover and refrigerate at least 1 hour to allow flavors to blend.

Makes about 6 cups coleslaw.

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• 1 cup instant grits
• ½ tsp. salt
• 1 cup boiling water
• 1½ cups shredded sharp cheddar cheese
• 1 cup chopped tomato
• ½ cup sour cream
• 2 eggs, beaten
• 2 tbsp. chopped flat leaf parsley
• 1 large clove garlic, minced

In medium bowl, combine grits and salt; add boiling water and stir to blend.Stir in remaining ingredients. Spoon into buttered 1½-quart, shallow baking dish.Bake in preheated oven at 350°F for 45 minutes, until slightly puffed and golden on top.Delicious served with baked ham and steamed green beans.

Makes about 6 servings.

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