Tomato Pie
Don't worry about the measurements, just eyeball it
3-4 ripe tomatoes
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup shredded cheese (mozzarella or Italian blend)
salt and pepper
1 tsp garlic, minced
1/2 onion, finely diced
1 tsp basil
3 oz real bacon bits
prepared pie crust (in the cookie dough section)
Preheat oven to 450 degrees. Slice tomatoes 1/4" to 1/2" thick and let sit between layers of paper towels for 30 minutes to drain juice. Spread pie crust out on greased pie pan. Spread 1/4 cup of shredded cheese over the bottom of the pie crust (this will help keep the tomato juice from getting your pie crust too soggy). Layer the tomatoes in the pie crust, spreading salt and pepper on each layer, mounding the tomatoes toward the middle. In a separate bowl combine mayo, sour cream, salt and pepper, garlic, onion, basil and bacon bits. Spread this mixture over the tomatoes, working it into the holes between tomato slices. Sprinkle the top generously with cheese and bake for 20 minutes. You may choose to then broil on low for a minute or two to brown the cheese. Let the pie sit for a few minutes before slicing.
Peanut Butter Bars
adapted from Heavenly Homemakers
1 cup crunchy peanut butter
1/2 cup honey
1 egg
1/2 tsp vanilla
1/4 cup chocolate chips - optional, but recommended
Mix all ingredients well and pour into greased 8x8 pan. (Tip: Spray your measuring cup before measuring out the peanut butter and honey for easier clean up...I'm all about easier clean up.) Bake at 350 degrees for 25 minutes. Allow to cool completely before slicing.
Pancakes - courtesy of Big Oven
I added an extra 1/4 cup of flour to thicken the batter. They're not as good as mom's, but they'll do for a sub in a pinch!
Cinnamon Rolls - courtesy of The Pioneer Woman
Next time I'm going to try the orange marmalade and maybe even some blueberry...I'll let you know how they turn out! Warning...containing humorous amounts of butter and sugar, these are so far off of any diet imaginable...but we can all partake in a treat every once in a while, right?
Blueberry Pie - courtesy of Beth
3 cups blueberries, washed
1 cup water
1 cup sugar or Splenda
4 Tablespoon corn starch
zest of one lemon
prepared graham cracker pie crust
Combine 1 cup blueberries, water, sugar and corn starch. Heat over medium heat and stir constantly until syrup thickens and is dark blue. Add the zest of one lemon and the 2 remaining cups of blueberries and combine well. Pour mixture into pie crust. Refrigerate until set. Serve cold.
