Bacon Pie!!

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper



1.Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2.In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

( For easy cooking of bacon, cover cookie sheet with foil. Place bacon on. Put broiler on low & cook bacon until done. This was so easy, i think 6-8 minutes. turning half way through. & easy clean up with just tossing the foil.)

Slow Cooker Chicken Stronganoff!

Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chocolate Chip Mini Muffins!!

Ingredients
1/2 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup miniature semisweet chocolate chips
Directions
1.In a large mixing bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips. Spoon about 1 tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375 degrees F for 10-13 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Makes 2 1/2 dozen Mini's

Mac & Cheese....yuuuuummmuy!

Ingredients

Kosher salt ( I use sea salt)
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk (4 cups)
8 tablespoons (1 stick) unsalted or salted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups) *see note below*
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices) could also use Panko.
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish or greased 13'9

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.

NOTE: Gruyere cheese can be pricey, I really think you could use a mild cheddar instead of Gruyere or do half Gruyere & half of a mild Cheddar. I will have to make it with a mild Cheddar & re post. but for now this is my tip*

Also this can feed a crowd, you can definitely half this a smaller party or put in separate containers before putting top on & freeze for another time.

Cracker Crusted Pork Chops!

Ingredients
2 eggs
1/2 teaspoon garlic powder ( I used tastefully Simples Garlic Garlic)
1/2 teaspoon onion powder ( I used Tastefully Simples Onion Onion)
1 1/2 envelopes of crushed crackers of your choice ( I used saltines & keebler wheat crackers)
3 tablespoons vegetable oil
6 thin cut pork chops ( I used 8 thicker cut boneless pork chops)

Directions
1.Preheat the oven to 375 degrees
2.In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet. ( cover tray with foil & spray with cooking spray, easy clean up)
3.Bake for 30/45 minutes in the preheated oven, turning once.thicker chops take longer then the thin. You can also use a meat thermometer 160*F for internal temp.

*These came out delish, I served with a honey mustard sauce & everyone loved them.*