Sweet Tamale Pie

2 bag bocca crumbles
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano

Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.

Vegetable Pot Pie

I adapted this recipe from the blog "I love to eat good food"

2 frozen pie crusts thawed
2 carrots, chopped
2 celery stalks chopped
4 red potato's cut into cubes
1 onion, diced
1 cup frozen peas
3 cups vegetable broth
2 cans cream of celery, or cream of mushroom soup
oregano
basil
Italian seasoning
salt and pepper

Saute onion in a large pan in olive oil until onion becomes transparent. Add three cups of vegetable broth and all of the vegetables except the peas, and bring to a boil. Boil until carrots are soft. Add cream of celery soup, peas, and season to taste. Fill one of the pie crusts with soup mixture, put the other pie crust on top, and press the edges together to seal. Cook on the temperature and time that the pie crust says.