Mushroom Pie

Every year when I was a kid the German-American fest would come to base. It was an excuse to stuff our faces! One of my favorite fair treats was creamed mushrooms. I used that as my inspiration when I created this:

Mushroom Pie

2 pie crusts (I use frozen, thawed)
2 large sweet onions, quartered and sliced
4 tbs light margarine
1 tsp garlic powder
1/2 tsp salt
1 lb sliced portobello mushrooms
8 oz fat free sour cream
2 cups shredded Swiss cheese

1. In nonstick skillet, melt margarine over medium high heat. Add onions, garlic powder, and salt. Arrange onions in a shallow layer. Turn heat down to medium low. Allow onions to cook, stirring occasionally, until translucent and slightly carmelized, a light brown color (about 20 minutes).

2. Add mushrooms. Cook 3-5 minutes, until mushroom start to release juice. Stir in sour cream. Heat through.

3. Divide mushroom filling evenly between pie crusts. Top each with 1 cup of the Swiss. Bake at 350 degrees 20-25 minutes, until cheese is browned. Allow to stand 5 minutes before slicing and serving.

Crock Pot Caramel Apple Crisp

It's in the 50's today and totally perfect for this dish. Bonus: it keeps warm in the crockpot for perfect seconds!

Crockpot Caramel Apple Crisp

7 medium apples, peeled and thinly sliced
3/4 c packed brown sugar
1/4 c flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 package yellow cake mix
8 tbs light margarine
1 tub lowfat caramel dip
Additional cinnamon and white sugar for sprinkling

1. Grease 6 to 8 qt crock pot with margarine.

2. Mix apples, brown sugar, flour, cinnamon, and nutmeg. Allow to 'soak" for 15 minutes.

3. Meanwhile, cut margarine into cake mix until it resembles coarse crumbs.

4. Spread apples in bottom of crock pot. Microwave caramel dip about 30 seconds on high. Pour over apples, spreading to cover. Top with cake mixture. Sprinkle liberally with cinnamon and sugar (I usually mix 1 tsp cinnamon to 1 tbs sugar).

5. Cook on low 3 hours. Serve with vanilla ice cream.