Easy Bacon Cheeseburger Pie

6 slices bacon, cooked, drained, and crumbled (I used Oscar Meyer bacon pieces)
1-1 1/2 lb. lean ground beef (at least 80%)
1/4 t. pepper
1 large onion, chopped
1/4 c. petite diced tomatoes, drained
1 c. shredded cheddar cheese
1/2 c. Bisquick mix
2 eggs
1 c. milk

Preheat oven to 400 degrees. Spray 9" glass pie dish with cooking spray. Cook beef with pepper and onion in skillet. Stir occasionally until beef is browned and thoroughly cooked. Drain and rinse. Add tomatoes. Spread in pie plate. Sprinkle bacon and cheese on top. Combine Bisquick mix, eggs, and milk until blended. Pour into pie plate. Bake 25-30 minutes until center is done and knife comes out clean.

This is a lighter version of the hamburger pie that I make (also a good recipe). I served with jello salad and mini tater tots.

Mississippi Mud Cake

1 c. chopped pecans
10 oz. bag miniature marshmallows*
Buttercream frosting (recipe below)
1/3 c. cocoa
3 eggs
3/4 c. SR flour
1 t. vanilla
1 stick butter, softened
1 c. sugar

Heat oven to 350 degrees. Spray 9x13 pan. Beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each. Stir in flour and cocoa. Blend into butter mixture. Stir in pecans. Spread in pan. Bake 18 minutes or until top springs back when touched in center. * While cake is baking, prepare frosting:

6 T. butter, softened
2 2/3 c. confectioners sugar
1/2 c. cocoa
1/3-1/2 c. milk
1 t. vanilla

Beat butter. Blend in confectioners sugar and cocoa a little at a time, alternating with milk. Beat to spreading consistency. Blend in vanilla,

*When cake is done baking, immediately place marshmallows on top (may not take the whole bag). Place back in oven for 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake.

Immediately spread frosting over marshmallow layer. Cool thoroughly before cutting into squares. Makes 12-15 servings.

**May substitute one jar of marshmallow cream instead of using marshmallows, if desired.

Crockpot Chicken Tortilla Casserole

14 oz. tortilla chips, white or yellow, I've also used Doritos
5 chicken breasts, cooked and chopped
10 oz. diced tomatoes with chilies, drain slightly, I used Rotel
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
2 cloves garlic, minced
1 onion, chopped
2 c. shredded cheese, I used Mexican
sour cream, optional

Line crockpot. Spread layer of chips on bottom, ok to overlap. In a large bowl, combine all other ingredients except cheese. Place half the chicken mixture on top of chips. Place half of cheese on top of chicken mixture. Repeat layers: chips, chicken mixture, cheese. Place lid on top and cook on low for 6 hours, or on high for 4 hours. Serve with additional chips if desired. Top with sour cream, if desired.

Cornbread

2 c. buttermilk SR cornmeal
1/4 c. butter, melted
2 eggs, beaten
1 1/2 c. milk

Combine all ingredients. Pour 1/2-2/3 c. inside muffin tins that have been sprayed. Bake at 375 degrees for 30 minutes, or until golden brown.

Crockpot Pork Chops & Apples

4-6 boneless pork chops
3 apples, sliced
1 onion, sliced
1 1/2 T. mustard
1 T. sugar/splenda (I have also used brown sugar)
1 t. cinnamon

Place pork chops in bottom of lined crockpot. Add all other ingredients. Cook on low for 6-8 hours. I love apples with pork and serve this with mashed potatoes and green beans, or a Caesar salad.

*Sometimes I add 1 can of whole cranberry sauce to this as well. Yummy!

Peanut Butter Fudge

2 c. sugar
1/2 c. milk
1 t. vanilla
3/4 c. peanut butter, any kind

Bring sugar and milk to a boil. Boil 2 1/2 minutes. Remove from heat and stir in peanut butter and vanilla with wooden spoon. Spread in pan to cool. May place in refrigerator for faster set up.