Spaghetti Pie

If you asked anyone close to me they know I don't like Spaghetti. At all. I know I'm weird. BUT, I loved Spaghetti Pie. So delish, so much flavor, and so simple!

• 1 lb. ground beef
• 1 c. Picante Sauce
• 1 c. Prego Traditional Sauce
• 1/3 of a 16 oz. package spaghetti, cooked and drained (about 3 cups)
• 1/3 c. grated Parmesan cheese
• 1 Egg, beaten
• 1 T. Butter, melted
• 1 c. Ricotta cheese
• 2 oz. shredded Mozzarella cheese (about 1/2 c.)

Cook the beef in a 10 inch skillet over medium high heat until meat is well browned, stirring frequently to break up the meat.  Pour off the fat.  Stir the picante sauce and pasta sauce into the skillet and cook until it is hot and bubbly.
Stir together the spaghetti, Parmesan cheese, egg and butter in a medium bowl.  Spread the mixture on the bottom and up the side of a greased 10 inch pie plate {this is the "crust" of the pie}.  Spread the ricotta cheese on top of the spaghetti "crust". Top with the beef mixture.
Bake at 350°F for 30 minutes or until it is hot and bubbling.  Sprinkle top with the mozzarella cheese.  Let stand 3-5 minutes before serving. Cut into wedges to serve.

Peanut Butter Crumble Pie

Peanut Butter Crumble Pie

• 1 c. Crunchy Peanut Butter
• Powdered Sugar
• Pudding (Chocolate or Vanilla)
• Cool whip
• Any kind of pie crust

 In a bowl, mix together peanut butter and powdered sugar until it is a "crumbly" texture. Lay some of the peanut butter crumble in the bottom of the pie crust.  

Then add your choice of pudding.  

 Add another, but lighter, layer of crumble. 

 Then a layer of Cool Whip and top the pie with remaining crumble.