Tomato Pie

Submitted to me by Betty Pritchard

Tomato Pie
1/2 cup mayo
1/2 cup shredded mozzarella
1 refrigerated pie crust
2-3 tomatoes, sliced
Fresh basil leaves, torn
Shredded mozzarella
Prepare refrigerated pie crust.  Keep cold until time to put it in the oven. 
Mix 1/2 cup mayo with 1/2 cup shredded mozzarella cheese.  Spread that on the bottom of a pie crust.  Slice tomatoes (probably 2-3 per pie) and layer them on top of the cheese mixture, sprinkle with a little salt, pepper, fresh torn basil (or about 1/2 tsp dried) and top with more shredded mozzarella.  Bake at 350 for 20-30 minutes or so, just until the tomatoes are bubbly and the cheese and crust are browned. 
NOTE: You could also add a little crumbled bacon in with the tomatoes.

Chocolate Gooey Butter Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Broccoli Slaw

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Corn Casserole

Submitted to me by Amanda Johnson

 

Corn Casserole

1 stick margarine

1 can cream corn

1 can whole kernel corn drained

1 box Jiffy Corn Muffin mix

1 egg

8 oz sour cream

melt margarine in bowl, add other ingredients, mix well, cook at 350 degrees for about 40 minutes or until top starts to brown in spots, does well in 8 X 11 ½" dish or 8 X 8" (can use light margarine and light sour cream if desired)

Granny's Cream Cheese Pound Cake

Submitted to me by Lisa Bagents

 

Cream together 8 oz cream cheese and 3 sticks real butter until fluffy.

Add 3 cups sugar.

Add 6 eggs, beating well after each one.

Add 3 cups plain flour.

Add 2 tsp real vanilla.

Add a dash of salt.

Pour into greased and floured bunt pan. Bake 300 degrees for about an hour.

I make this all the time for the little sweet ladies at church and they love it. Hope you like it!