Recipe

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• 1 (12 oz) bag frozen collard greens
• 1 ham bouillon cube , optional
• 1 (6 1/2 oz) box betty crocker golden corn muffin mix
• 1 large sweet potato
• 1 package lean cuisine macaroni and cheese mix
• sweet tea
• brummel & brown margarine spread
• 1 (12 oz) package stouffer's harvest frozen apples
• 1/2 cup oats
• 1/2 cup flour
• 2/3 cup brown sugar
• 1/2 tsp cinnamon
• 4 tbsp unsalted butter, melted ( no substitutes)
• vanilla ice cream ( haagen-dazs is best!)

• 1 Prepare greens according to package directions, using ham bouillon if desired.
• 2 Prepare corn muffin mix according to package directions, I like to use to lower fat Brummel& Brown spread instead of butter or margarine.
• 3 Bake in small round pan and cut in wedges, or bake in bread pan and cut into corn sticks.
• 4 Wash sweet potato, pierce with fork, wrap in paper towel and microwave until tender, 4-6 minutes.
• 5 Microwave macaroni and cheese until done.
• 6 (You can do this when the sweet potato is 1/2 way through cooking so the potato does not heat too fast.) In a small bowl, combine flour, oats, brown sugar, cinnamon.
• 7 Set aside.
• 8 Microwave apples until slightly thawed, place in small baking dish.
• 9 Combine butter and flour mixture, crumble over apples.
• 10 Bake at 350 degrees for 30 minutes.
• 11 Meanwhile, serve 1/2 sweet potato with a side of greens, 1/2 package macaroni and cheese, and slice of cornbread.
• 12 Don't forget a large glass of sweet tea!
• 13 Later, serve warm cinnamon apple dessert with ice cream.