Warm Pie Happy Home

Aunt Ruthie’s Hillbilly Spaghetti Pie

Written by Aunt Ruthie on November 8th, 2017


hillbilly pie

This recipe is an oldie but a goodie! If I’m having a big crowd this is one of my go-to recipes! I call it “Hillbilly” because I make it in an old fashioned cast iron pan and that’s the kind of pan folks use here in the Ozarks! It’s a one pan meal too! This is truly a delicious supper served with a crisp salad and garlic bread… it’s one of our family favorites!


Gather your ingredients! If you want the most delicious results use FRESH parsley, parmesan cheese and basil. Trust me it makes a difference providing true, rich Italian flavor. I’m 100% Italian, both sets of my grandparents were from Italy! So I grew up with authentic Italian cooking, my tastebuds know the difference! Fresh is best!



Ummm…YUM! Comfort food at it’s best!


Brown the meat in your cast iron pan. I use lean grass fed beef and lean sausage so I don’t have any excess grease. If you have a lot of grease be sure to drain it before adding the other ingredients.


Once browned, push the meat to one side and in the empty spot add 1 tablespoon of oil and the chopped green onions, saute for 5 minutes.


Push the onions to the side along with the meat and add the garlic,

saute for 30 seconds.



Mix everything together.


Add the fresh parsley, oregano, red pepper flakes and salt. Mix it all up!



Add the crushed tomatoes (or tomato puree)


Stir it in…


Add 2 cups of water and stir.


Add broken spaghetti, push down into the liquid…


Cover and simmer for 6 minutes or until al dente.



Stir the spaghetti and mix in the fresh grated parmesan cheese.



Add the cream…



…and fresh basil. Mix it all up.


Lastly, top with mozzarella cheese and put  it under the broiler for a few minutes (keep an eye on it!), until it’s roasted spotty-brown like a pizza!


Come ‘n git yer Hillbilly Spaghetti Pie!! Yee Haw!

hillbilly pie


Aunt Ruthie’s Hillbilly Spaghetti Pie Recipe

I make this recipe in my large cast iron pan. You can use a different kind of pan as long as it’s oven/broiler proof. Another thing you can do is transfer the mixture (without the mozzarella cheese added yet) to a roasting pan, then add the mozzarella cheese and put in under the broiler. This is such a delicious meal served with a crisp salad and garlic bread… it’s one of our family favorites!

  • 1 bunch green onions, chopped
  • 2 tablespoons olive oil
  • 1/2 pound extra lean ground beef
  • 1/2 pound sweet Italian sausage, 3 links, casings removed
  • 4 garlic cloves, minced
  • 3 tablespoons minced fresh parsley (use fresh!)
  • 1 (approx. 28 ounce) can crushed tomatoes (or tomato puree)
  • 1/4 teaspoon red pepper flakes (I add two more pinches to give it a kick!)
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 2 cups water
  • 8 ounces spaghetti, broken in half or thirds (I used half of a 16 ounce package–Thin spaghetti–not Angel Hair– but you can use regular)
  • 1/4 cup heavy whipping cream
  • 4 tablespoons chopped fresh basil (use fresh!)
  • 1/2 cup fresh grated Parmesan cheese (buy a wedge of Parmesan cheese and grate it, it makes a huge difference!)
  • 2 cups grated mozzarella cheese


  1. Saute beef and sausage, brown over medium-high heat. If there’s excess grease you can drain it. I usually don’t have a lot because I use lean meat.
  2. Push the browned meat to the side, add 1 tablespoon Olive oil on the empty side and add chopped green onions, saute on on medium heat 5 minutes.
  3. Push the green onions to the side next to the meat and add the garlic. Saute for about 30 seconds then stir everything together.
  4. Add the fresh parsley, red pepper flakes, oregano, and salt.
  5. Stir in crushed tomatoes, water and salt.
  6. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
  7. After 8 minutes, stir pasta so the noodles won’t stick together. Cover the pan, reduce heat to medium low and simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
  8. Add chopped basil, Parmesan cheese, and cream, stir well.
  9. Top with mozzarella cheese, put in oven to broil until spotty brown. (stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!)

To serve just use a large spoon to scoop out your portions. Add a crisp salad and garlic bread and enjoy!

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Warm Pie Happy Home

Grandma’s Old Fashioned Gingersnap Cookies

Written by Aunt Ruthie on October 24th, 2017

grandmas old fashioned gingersnap cookies

If you can get past eating the cookie dough of Grandma’s Ginger Snap Cookie recipe and actually get them baked (hee! hee!) you will be delighted at the scrumptiousness of these heirloom cookies! This treasured family recipe has been passed down from my hubby’s Danish Grandmother. She would bake them up for us and send them home in a well worn, tartan plaid cookie tin with a lovingly inscribed note attached.
great grandma winans
This adorable antique little girl in the oval frame is my hubby’s Grandmother. Her maiden name was, little Miss Naomi Agatha Madsen. What a dreamy picture of pure sweetness!  Born just after the Turn Of The Century, she grew up to be the prayer warrior of the family. She fell asleep every night with an open Bible and prayers for her children and grandchildren fresh on her lips. What a legacy and a priceless gift to blanket loved ones with warm prayers of goodness, mercy and grace. Oh, that we would do the same, with fervency! If we don’t pray for our loved ones, who will?
“The earnest prayer of a righteous person has great power and produces wonderful results.” James 5:16B
Well, my hubby’s grandma, also endearingly known as “NoNo” by her friends, was the baker of many delectable, made-from-scratch, sweet and golden confections. She learned to bake from her Danish Mama Lona Outzen Madsen. Mama Lona was a farmer’s wife until her husband passed away at which time she turned her home into a boarding house to make ends meet in the prairies of Sidney, Montana in the early 1900’s. Nono was greatly needed in the kitchen to help prepare hearty meals and delicious desserts for their boarders.
One of  Grandma’s signature cookies, the one she is famous for in our family, is her spicy and sugared Old Fashioned Gingersnap Cookies. A must-have on our holiday table. I would like to honor her this season by sharing this treasured heirloom recipe  (which, I might add, she would be thrilled and humbled that you would want it.). These lip-smacking cookies with a crispy edge and chewy center will no doubt comfort, cheer and delight your soul!
Here is Grandma with her hot cup of coffee and a smile. This is her handwritten recipe that I cherish. You’ll see that it calls for Oleo which is Margarine. Margarine is made up of heavily processed vegetable oils and became popular in the 1930’s and 1940’s during the depression and World War 2 because of it’s cheaper price and a scarcity of butter, unless you lived on a farm with a milk cow. I’m sure the older original recipe called for butter because way back in the day most folks churned their own butter or bought it from neighbors who did. So I’ve replaced the Oleo with butter to reflect the original version of this yummy recipe.

grandmas old fashioned gingersnap cookies


Grandma’s Old Fashioned Ginger Snap Cookies

3/4 cup butter (1 1/2 sticks) – softened, NOT melted
1 cup sugar
1/4 cup molasses
1 egg
Mix together above ingredients until well blended, then add:
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Beat all ingredients well (I use my Kitchenaid mixer, but you can mix by hand too). Wrap dough in plastic wrap and chill in refrigerator or freezer at least an hour (for best results the dough needs to be COLD!!). Then roll into small balls (large marble size). Dip balls into a bowl of white sugar, and place on a cookie sheet. Bake in a 350 preheated oven for 8-10 minutes, depending on your oven (you want the cookies to be crisp on the outside and chewy on the inside.)
Just wait until the buttery-spice aroma of these cookies meander it’s way through each room of your home, it’s so heavenly…you’ll wonder if Angels may have fluttered by.

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