Kaceys Easy Spring Pie Food

EASY SPRING PIE

Easy Spring Pie image

Say good-bye to winter's gray and hello to our Easy Spring pie. It's a yummy way to celebrate the beginning of a more colorful season!

Provided by My Food and Family

Categories Recipes

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Gelatin, any flavor
ice cubes
1/2 cup cold water
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 2 cups of the gelatin; place in small bowl. Refrigerate 5 min. or until gelatin is the consistency of unbeaten egg whites. Carefully spoon into crust. Refrigerate 10 min.
Meanwhile, add 2 cups of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Refrigerate 10 min. or until mixture is thick and will mound. Carefully spoon over gelatin layer in crust.
Refrigerate at least 3 hours or until firm. Serve topped with the remaining whipped topping. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 29 g, Protein 2 g

BEEFY CHEESY SPAGHETTI PIE

Beefy Cheesy Spaghetti Pie image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
8 ounces 90 percent lean ground beef
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 cups cooked cold spaghetti (about 6 ounces uncooked)
4 large eggs, beaten
1 cup cherry-size mozzarella (bocconcini or ciliegine), drained
1/4 cup grated Parmesan cheese
1/2 cup basil leaves, torn

Steps:

1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.
2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.
3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.
4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature.

Nutrition Facts : Calories 601, Fat 32 grams, SaturatedFat 13 grams, Cholesterol 293 milligrams, Sodium 478 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Protein 33 grams