Summer Tomato Pie

1 (9") Deep dish pie shell, prebaked @ 375 for 10 minutes
4-5 large ripe tomatoes, peeled & thickly sliced
1 small onion, finely diced
1/3 cup cooked bacon crumbles
1 1/4 cup grated cheddar cheese

3/4 cup mayo
Salt & pepper
Garlic powder
Basil

Combine mayo, bacon & cheese in bowl and set aside.

Layer tomatoes in pie shell, sprinkle each layer with salt, pepper, basil & garlic powder.

Spread the mayo mixture evenly on top of the final layer of tomatoes.

Bake at 350 for 35-40 minutes, or until golden brown.

Let stand 10 minutes before serving.


*Note: After slicing the tomatoes, I lay them out on a paper towel to absorb excess water. This helps prevent the pie from holding too much liquid.*

Blueberry Peach Cobbler

Ingredients

1 1/2 cups flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt                                 

Blueberry Peach Cobbler

1 cup skim milk

1 cup fresh blueberries 

1 cup canned peach

 

Directions

Preheat oven to 350 degrees.

In a bowl, combine the flour, sugar, baking powder and salt.

Add milk and mix well.

Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.

Pour fruit on top of batter.

Bake 1 hour until golden brown and set.

Delicious hot with vanilla ice cream!