Greetings One n’ All,  I spent all day yesterday; yes, every second of the day (no exaggeration), researching, perusing and deciding on what appetizer to make for tonight’s potluck dinner.  There are five of us bringing a variety of dishes.  I was assigned appetizer/hors d’oeuvres.  I have my own criteria when cooking.  Simple. Easy. Simple. Healthy. Simple. Tasty. Simple. 🙂

Anyway, I zeroed in on and decided to go with my (slow cooker) Spinach Spoon Bread that has on occasion brought forth orgasmic sounds.  Yes, I used the “o” word!

Again, I do love my slow cooker.  The dish was mixed and poured into the slow cooker at 7:30 a.m.  My work is done for the day!  I am singing a happy, healthy and tasty tune.

Here is the Spinach Spoon Bread Recipe

Ingredients:

1 (10 oz) box of chopped spinach, thawed and drained of liquid
1 bunch of scallions (5 or 6 in the bunch) sliced real thin
4 small sweet peppers, red and yellow, chopped minus the seeds, of course (You can substitute one red bell pepper if you must.  If you like.)
1 cup (8 oz) cottage cheese (2% or 4%…sometimes I go full fat, what the heck)
4 eggs, lightly beaten
1/4 cup melted butter
1 teaspoon salt (I get this loose designer salt at the food coop.  It’s top end and I really do think it makes a difference.  Go ahead…splurge)
1 package corn bread mix, approx. 6 oz. (I go for the organic corn bread mix.  Again, the best ingredients make a world of difference.)

Instructions:
Put all ingredients in a bowl and mix!
Spray slow cooker with non-stick spray.
Pour ingredients into slow cooker.
Cook on low for 3.5 hours

When done, carefully place the spinach spoon bread dish on a platter and garnish with sweet peppers, jalapeno stuffed olives.  Use your imagination.  Go colorful.  Go wild!  Take a photo and post in the Kick in the Tush Club/FB!

Enjoy!

Spread the word–NOT the icing!
Janice

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