Hamburger Taco Pie

Ingredients:
1 lb hamburger or ground turkey
onions --diced (however many you want)
1 pkg taco seasoning
1 can diced or stewed tomatoes
1 can kidney beans, drained
1 can sliced black olives
1 can corn, drained
1 small can of green chiles
Grated cheese (your choice)
Cornmeal mix (make cornmeal bread recipe according to directions on box)

Directions
- In a large skillet, cook hamburger and onions then add taco seasoning and tomatoes and mix well.
- Simmer a few minutes and then stir in the rest of ingredients, one at a time.
- Put in a large casserole dish.
- Top with cornmeal mix. Bake at 400 for 30-40 minutes.

Submitted by Terry

Easy Pot Pie

Ingredients
1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

Directions
- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Cream Cheese Pie

This no-bake pie has been a family favorite for as long as I can remember.  When you tell someone the recipe you HAVE to say "the juice of one lemon" like you're cooking it in a big kettle over a fire in the woods.  It's tradition.

Ingredients
1 pre-made graham cracker crust
8-oz cream cheese
14-oz sweetened condensed milk
the juice of one lemon
1 can cherry pie filling (optional)

Directions
- Let cream cheese come to room temperature
- With electric mixer blend cream cheese, milk and lemon juice until smooth
- Pour into graham cracker crust
- Chill until set (about four hours)
- Top each slice with a spoon of cherry pie filling (optional)

Submitted by Amy

Easy Frozen Key Lime Pie

Ingredients
1 tub of fat free cool whip
1 8oz Key lime/Lime flavored yogurt cup (Such as Lucerne)
1 Store bought fat free graham cracker crust

Directions
-  Fold the fat free cool whip with the yogurt. Be careful not to "mix", as it will lose the fluffy texture.
-  Be sure to combine the yogurt with the cool whip completely, or it will not freeze to the right consistency.
-  Place in graham cracker crust. Let sit in freezer for 4 hours. 
-  Take it out and let it sit at room temperature about 5-10 minutes before eating.



Submitted by AmyB

EASY Chocolate Raspberry Truffle Pie

Ingredients
1 2/3 c. (10 oz.) raspberry chips
1/3 cup milk
2 cups mini marshmallows
8 oz. Cool Whip (3 1/2 cups), thawed
Chocolate Graham Cracker Crust (see below)

Directions
- Melt chips and milk in microwave for ~ 1 minute (or until smooth).
- Add marshmallows and microwave until smooth (~ 1 minute).
- Spread ~ half the mixture over the crust.
- Let remaining chocolate mixture cool.
- Mix the remaining chocolate mixture with the Cool Whip and spread it over the chocolate mixture in the pie.
- Refrigerate for 4-6 hours or until firm.

Crust:
- You can buy an Oreo crust
- Make one by combining 1 1/2 cups finely crushed chocolate graham crackers, 1 T. sugar, and 1/3 cup melted butter. Press the mixture into a pie dish and refrigerate it for one hour before filling it.

Submitted by Claire

Cappuccino Pie

Ingredients
Filling
1 large (makes 6 1/2 cup servings) pkg pudding
1 cup milk
1/2 of an 8oz tub Cool Whip
2 Tbs instant coffee
2 Tbs milk
Topping
1 tsp instant coffee
1 tsp milk
1/2 of an 8oz tub Cool Whip
Crust
1 Oreo cookie pie crust (find it with the graham cracker crusts)

Directions
- Make pudding with one cup of milk. The pudding will be VERY thick. Whisk it until all the lumps are gone.
- Combine 2 Tbs instant coffee with 2 Tbs milk. Stir until dissolved.
- Stir coffee mixture into pudding mixture. Whisk until smooth.
- Fold 1/2 of Cool Whip into pudding/coffee mixture until smooth.
- Pour pudding/coffee/cool whip mixture into Oreo crust. Spread evenly.
- Combine 1 tsp instant coffee with 1 tsp milk
- Whisk coffee mixture into remaining Cool Whip.
- Spread coffee/cool whip mixture on to the top of the pudding in pie crust.
- Chill for at least two hours before serving.

Helpful Hints and Suggestions
- You can use vanilla pudding if you want a pure cappuccino pie and chocolate pudding if you'd rather it be chocolatey.
- You can increase the instant coffee amounts to your taste but don't add any more milk or it will be too soupy.
- If you add too much instant coffee your pie will be bitter so be careful.

Submitted by Amy