Taco Casserole

1 lb. ground beef
2 cups taco chips, crushed
1 cup sour cream
1 cup cottage cheese
2 cups medium picante sauce
1/2 cup onion, diced (optional)
1 1/2 cups shredded light cheese
1 to 2 cups shredded lettuce
1 cup tomato, chopped
1 (4.25 oz.) can black olives, chopped

Preheat oven to 350 degrees F.  Brown ground beef and drain.  In casserole dish, layer taco chips, ground meat, sour cream, cottage cheese, picante sauce, onions, and shredded cheese until the dish is almost full.  Cover with foil and bake for 30 minutes or until bubbly.  Top with shredded lettuce, chopped tomatoes, and chopped black olives.  Serves 6 to 8.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 134.)

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs

Combine brown sugar, flour, and pecans.  Combine butter and eggs in separate bowl.  Stir into flour mixture.  Fill mini-muffin tins 2/3 full.  Bake at 350 degrees for 10-12 minutes.  Remove immediately.

Serves approximately 12.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 32)