Peanut Butter Pie

1/2 c creamy peanut butter
4 oz. cream cheese, softened
1/2 c milk
1/2 c sugar
8 oz Cool Whip
9 inch graham cracker crust
Garnishes: additional Cool Whip, baking cocoa, chopped peanuts (optional)

Beat peanut butter and cream cheese in a bowl until creamy. Gradually add sugar and milk, beating until smooth. Fold in whipped topping; pour into pie crust. Freeze about 30 minutes. Garnish as desired. Store in the refrigerator. Serves 6-8.

**Very simple recipe. I think it is even better with 3/4 to 1 c of peanut better.

Cheese, Mushroom 'n Bacon Pie

3 garlic cloves
4 bacon strips, cut into 1/2 inch pieces
1# sliced fresh mushrooms
1/4 c finely chopped sweet onion
3 eggs
8 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
1 refrigerated pie crust
1/4 c shredded sharp cheddar
2 Tbsp Parmesan cheese
1/8 tsp paprika

In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp. drippings in skillet. Saute mushrooms, onion and garlic in drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and mushroom mixture. Unroll pie crust in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika. Bake at 375 for 30-35 minutes until a knife inserted in the center comes out clean. Let rest for 15 minutes before serving.

**BEST quiche I have ever eaten! I used the pre-cooked bacon to save on the prep and cleanup. Absolutely delicious!

One-Skillet Pasta

2# ground turkey
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
28 oz. diced tomatoes
1 can fire-roasted diced tomatoes
1 can beef broth
1 can sliced mushrooms
1 Tbsp brown sugar
1 Tbsp chili powder
8 oz spaghetti
1 c shredded cheddar

Brown turkey, onion and pepper in a large skillet. Add tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat and simmer for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes until cheese is melted.

**The fire-roasted tomatoes and brown sugar give this just the right sugar and spice. Using turkey makes it a leaner option.

Pizza Meat Loaf Cups

1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1 1/2# ground beef
1 1/2 c mozzarella cheese

In a large bowl, combine the beaten egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto bottom and up the sides. Fill the center with cheese. Bake at 375 for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months. To use frozen pizza cups, thaw in the refrigerator for 24 hours. Heat in microwave for 2-3 minutes.

**Could also be made into a meatloaf or meatballs. Very moist.

Tuna Mac and Cheese Bake

1 pkg macaroni and cheese dinner mix
1 can tuna, drained
1 can cream of mushroom soup
1 1/3 c milk
18 oz. frozen peas
1 can mushrooms, drained
1 can French-fried onions

Prepare mac and cheese according to package directions. Add the tuna, soup, milk, peas, mushrooms and half the fried onions. Place in a greased 9x13 baking dish. Bake uncovered at 325 for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer.

**Super easy and ingredients are usually on the shelf. The fried onions really gave it a little extra something special. Any veggies would work, but the peas were great.

Enchilada Casserole from Taste of Home magazine

1 1/2# hamburger
1 large onion, chopped
1 cup water
2-3T chili powder
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
2c salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
8oz sour cream
2 cans corn
4c shredded mozzarella

Cook beef and onion; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsa each in two greased 8-inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350 for 35 minutes. Uncover and bake 5-10 minutes.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

**This is one of those great cook-once-eat-twice recipes. Extremely easy and very tasty. I left out the onion (used minced instead) and only used 1 can of corn and it worked out great. Joy really liked this one!

Slow Cooker Cheese Stuffed Meatballs by Paula Deen

1# ground beef
1# ground pork
4T parmesan cheese
1 to 1 1/2 c. Italian bread crumbs
3 large eggs
1 tsp salt
1/2 tsp pepper
2 cloves garlic
1T basil
1/4 c parsley
1/2 tsp oregano
4 oz mozzarella, divided into 12 pieces
3T olive oil
2 jars of spaghetti sauce

In a large mixing bowl, combine ground beef, ground pork, Parmesan, eggs, salt, pepper, garlic, basil, parsley and oregano. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the mozzarella in the hole and close the hole by pushing the meatball mixture around it. Cook meatballs in oil until just browned. Transfer meatballs to slow cooker and pour spaghetti sauce over meatballs. Cook on low for approximately 5 hours. Serve with sauce over spaghetti noodles.

**This was the best meatball recipe I have tried. I think the ground pork made the difference because the meatballs were much more moist. I tried using mozzarella string cheese inside the meatballs but I would recommend buying fresh mozzarella instead as it is softer. This makes a large meal.