49 and easy pie with sauce Recipes

ground beef, onion, chopped, chili powder, worcestershire sauce (optional), russet potatoes, peeled and chopped (or 3 sweet potatoes), milk, heated, shredded monterey jack cheese (optional), frozen carrots, thawed, frozen peas, thawed, salt , to taste

ground beef round, onion, chopped, vegetables , chopped carrots, corn, peas, potatoes (3 big ones ), butter (1 stick), beef broth, worcestershire sauce, salt and pepper

cubed cooked chicken, green bell peppers or 1/3 cup red bell pepper, cut into 1/2 inch pieces, pizza sauce, shredded italian cheese or 1 (4 oz) package pizza cheese or 1 (4 oz) package mozzarella cheese, bisquick baking mix, milk, egg

potatoes, washed and peeled, butter, milk (or as much as needed to make creamy mashed potatoes), ground beef, onion, peeled and chopped, mixed vegetables, ketchup, liquid smoke, worcestershire sauce, cheddar cheese, salt, pepper, garlic powder

ground beef, chopped onion, dried rosemary, dried basil, tomato sauce, diced tomatoes, drained, mixed vegetables, drained, red potatoes, butter, grated romano cheese, minced garlic, salt, dried oregano, milk

peach pie filling, ground cinnamon, ground allspice, ground ginger, ground nutmeg, pumpkin pie spice, salt, egg roll wrappers, cream cheese, softened, water, canola oil for frying, raspberry jam, honey, vanilla ice cream, sugar

frozen pie crusts, thawed, italian sausage, sliced or crumbled, onion, sliced, mushrooms, sliced, mozzarella cheese, shredded, parmesan cheese, shredded, pizza sauce, parmesan cheese, grated (optional)

onion, chopped (1/2 cup), parmesan cheese, grated, bisquick, milk, eggs, pizza sauce, chopped green pepper, chopped red pepper, mozzarella cheese, grated

uncooked elbow macaroni, shredded cheddar cheese, original bisquick, milk (whole makes this creamy), red pepper sauce (i used tabascco), eggs

cranberry sauce (we like 1 can jellied and 1 can whole berry), apple pie filling, chopped walnuts

caramels, evaporated milk, chopped pecans, divided, chocolate cookie crumb crust, cream cheese, softened, sour cream, milk, instant chocolate pudding mix, fudge sauce

italian bread crumbs, cold water, potatoes, peeled, chopped onion, chopped celery, tomato sauce, mushrooms, drained and finely chopped, garlic clove, minced, pepper, frozen peas and carrots, shredded part-skim mozzarella cheese

apple cinnamon muffin mix, water, cranberry sauce (whole berry style), pumpkin pie spice (to taste)

unbaked pie shell, smoked salmon, skin removed, monterey jack cheese, fresh mushrooms, sliced, whipping cream, eggs, salt, drops hot sauce, nutmeg

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

cubed cooked chicken, green giant valley fresh steamers niblets frozen corn, thawed, chopped fresh parsley, original bisquick baking mix, milk, barbecue sauce, eggs, barbecue sauce, french-fried onions, barbecue sauce, heated , if desired

lean ground beef, dry onion soup mix, cream of mushroom soup, water, worcestershire sauce, peas or 1 (16 oz) can corn or 1 (16 oz) can green beans, your favorite prepared mashed potatoes, paprika (optional)

ground beef, chopped onion, salt, pepper, garlic powder, shredded cheddar, bisquick flour, whole or 2% milk, eggs, tomato sauce