Impossible Pies

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Impossible Pies

IMPOSSIBLE PIE

2 c. chopped zucchini

1 c. chopped tomatoes

1/2 c. chopped onion

1/2 c. grated Parmesan cheese

1 1/2 c. milk

3/4 c. Bisquick

3 eggs

1/2 tsp. salt

1/4 tsp. pepper

Grease a large pie plate and put zucchini, tomatoes,

onion and Parmesan cheese in the dish. In blender, beat eggs,

Bisquick, salt, pepper and milk. Blend well together and pour

over the chopped vegetables. Bake at 400 degrees for 40 minutes, or

until knife comes out clean.

You can use broccoli or broccoli and cauliflower mixed

together for vegetables.

CHEESEBURGER IMPOSSIBLE PIE

1 lb. hamburger

1 1/2 c. milk

1/2 tsp. salt

1 c. grated Cheddar cheese

1/2 c. chopped onions

3 eggs

dash of pepper

3/4 c. Bisquick

Brown meat and onion; drain. Place in greased 10-inch

pie plate. Cover with cheese. Sprinkle with salt and pepper.

Blend milk, eggs and Bisquick in blender for 30 seconds and

pour over cheese and meat. Bake in a 350 degrees oven for 30 minutes.

OUR FAVORITE BISQUICK IMPOSSIBLE PIE

(Quick and Easy)

1 pkg. frozen chopped

broccoli, or chopped

spinach or 1 pkg. (8 oz.)

frozen asparagus spears,

cooked and drained

1 c. dairy sour cream

1 c. creamed cottage cheese

1/2 c. Bisquick baking mix

1/4 c. melted butter or oleo

2 eggs

1 tomato, peeled and thinly

sliced

1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Grease pie plate 9 x 1 1/4-inch.

Spread broccoli in plate. Beat sour cream, cottage cheese,

baking mix, margarine and eggs until smooth, 14 seconds in

blender on high or 1 minute with hand beater. Pour into plate.

Top with tomatoes, sprinkle with Parmesan cheese. Bake until

knife inserted between center and edge comes out clean, about

30 minutes. Cool 5 minutes. Makes 6 to 8 servings.

TRIPLE CHEESE IMPOSSIBLE PIE

1 c. cottage cheese

1 c. shredded Cheddar cheese

1 c. shredded Mozzarella

cheese

6 eggs

1 c. Bisquick

1 1/2 c. milk

salt and pepper to taste

Mix cheeses together and layer in bottom of quiche pan

or 9-inch pie plate. Mix remaining ingredients and pour over

top. Bake in 400 degrees oven for 40 to 45 minutes. Can double

recipe and freeze.

IMPOSSIBLE PIE

2 c. chopped cauliflower,

thawed and drained

1/2 c. chopped onion

1/2 c. chopped green pepper

1 c. shredded Cheddar cheese

(4 oz.)

3/4 c. Bisquick baking mix

3 eggs

1 tsp. salt

1 1/2 c. milk

Heat oven to 400 degrees. Lightly butter 10 x 1 1/2-inch pie

pan or 9 x 9-inch baking dish. Cook cauliflower and combine

remaining vegetables and cheese. Pour in dish. Beat remaining

ingredients together and pour over vegetables. Bake 35 to 40

minutes. Let stand 5 minutes before cutting. Serves 6.

PUMPKIN IMPOSSIBLE PIE

2/3 c. granulated sugar

1/2 c. flour

4 eggs

1 1/2 c. milk

1 tsp. vanilla

1/2 c. pumpkin

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1 tsp. baking powder

Put all ingredients in blender and blend 1 minute at

high speed. Bake 1 hour in greased and lightly floured 10-inch

pie pan in 350 degrees oven.

IMPOSSIBLE CHICKEN 'N BROCCOLI PIE

1 (10 oz.) pkg. frozen chopped

broccoli

3 c. shredded Cheddar cheese

(12 oz.)

1 1/2 c. cut-up cooked chicken

(or turkey)

2/3 c. chopped onion

1 1/3 c. milk

3 eggs

3/4 c. Bisquick baking mix

3/4 tsp. salt, if desired

1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10 x 1 1/2-inch pie plate.

Rinse broccoli under running cold water to thaw, drain thor-

oughly. Mix broccoli, 2 cups of the cheese, the chicken and

onion in plate. Beat milk, eggs, baking mix, salt and pepper

until smooth, 15 seconds in blender on high or 1 minute with

hand beater. Pour into plate. Bake until knife inserted in

center comes out clean, 25 to 35 minutes. Top with remaining

cheese. Bake just until cheese is melted, 1 to 2 minutes

longer. Cool 5 minutes. Serves 6 to 8.

Impossible Broccoli 'N Cheddar Pie: Use 2 packages (10

ounces each) frozen chopped broccoli. Omit the chicken.

Great for main dishes or side dishes. The pie that does

the impossible by making its own crust.

IMPOSSIBLE TUNA PIE

1 can tuna, drained

(6 1/2 oz.)

1 c. American cheese, shredded

1 pkg. cream cheese (3 oz.),

cut 1/4-inch cubes

1/4 c. green onions, sliced

thin

2 c. milk

1 c. Bisquick (stores have own

brands)

4 eggs

3/4 tsp. salt

dash of ground nutmeg

Heat oven to 400 degrees. Grease 10 x 1 1/2-inch pie plate.

Place tuna, cheese and onions in pie plate. Put remaining

stuff in blender on high speed for 15 seconds. Bake 35 to 40

minutes. Serves 6 to 8. Impossible crabmeat pie, instead of

tuna. Impossible shrimp pie instead of tuna. Use 1 can 4 1/4

ounces shrimp.

IMPOSSIBLE HAM 'N SWISS PIE

2 c. cut up fully cooked

smoked ham

1 c. shredded Swiss cheese

1/3 c. chopped green onions or

chopped onion

2 c. milk

4 eggs

1 c. Bisquick

1/4 tsp. salt

1/8 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches.

Sprinkle ham, cheese and onions in plate. Beat remaining

ingredients until smooth, 15 seconds in blender on high or 1

minute with hand beater. Pour into plate. Bake until golden

brown and knife inserted in center comes out clean, 35 to 40

minutes. Cool 5 minutes. Makes 6 to 8 servings.

Variation - Impossible Bacon Pie: Substitute 12 slices

of bacon, crisply fried and crumbled, for the 2 cups of ham.

IMPOSSIBLE CHILI PIE

The pie that does the impossible by making its own

crust.

1 lb. ground beef

1 can (7 1/2 oz.) whole

tomatoes, drained and cut

1/2 c. chopped onion

1 envelope (1 1/4 oz.) chili

seasoning mix

1 can (2.2 oz.) sliced ripe

olives, drained (1/2 c.)

1 c. shredded Cheddar cheese

1 1/4 c. milk

3/4 c. Bisquick baking mix

3 eggs

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches.

Cook and stir ground beef in 10-inch skillet until brown;

drain. Stir in tomatoes, onion and seasoning mix. Spread in

plate. Sprinkle with olives and cheese. Beat remaining

ingredients until smooth, 15 seconds in blender on high or 1

minute with hand beater. Pour into plate. Bake until knife

inserted in center comes out clean, 30 to 35 minutes. Cool 5

minutes. Makes 6 to 8 servings.

IMPOSSIBLE CHEESECAKE PIE

3/4 c. milk

2 tsp. vanilla

2 eggs

1 c. sugar

1/2 c. Bisquick baking mix

2 (8 oz.) pkg. cream cheese,

cut into about 1/2-inch

cubes and softened

Cheesecake Topping:

1 c. dairy sour cream

2 Tbsp. sugar

2 tsp. vanilla

The pie that does the impossible by making its own crust.

For pie: Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4-inch-

es. Place milk, vanilla, eggs, sugar and baking mix in blender con-

tainer. Cover and blend on high 15 seconds. Add cream cheese. Cover

and blend on high 2 minutes. Pour into plate. Bake until center is

firm, 40 to 45 minutes; cool.

For topping: Mix sour cream, sugar and vanilla. Spread care-

fully over top of pie. Garnish with fruit it desired.

High altitude directions (3500 to 6500 feet): Bake 45 to 60

minutes.

IMPOSSIBLE PUMPKIN SQUARES

3/4 c. sugar

1/2 c. Bisquick baking mix

2 Tbsp. margarine or butter

1 can (13 oz.) evaporated milk

2 eggs

1 can (16 oz.) pumpkin

2 1/2 tsp. pumpkin pie spice

2 tsp. vanilla

The pie that does the impossible by making its own

crust.

Heat oven to 350 degrees. Grease pie plate 9 x 1/14-inch or 10

x 1 1/2-inch. Beat all ingredients until smooth, 1 minute in

blender on high or 2 minutes with hand beater. Pour into

plate. Bake until knife inserted in center comes out clean, 50

to 55 minutes. High altitude: Heat oven to 375 degrees. Bake 45 to

50 minutes.

My variation is to double the recipe and bake in a 13 x

9-inch pan. Cut into squares. (May require more baking time.)

IMPOSSIBLE REUBEN BARS

2 pkg. (2 to 3 oz. each)

corned beef

2 eggs, lightly beaten

1 c. buttermilk biscuit mix

2 Tbsp. parsley

1 (8 oz.) can sauerkraut, well

drained

1 1/2 c. shredded Swiss cheese

Grease a 9 x 13-inch pan. Snip corned beef with scis-

sors and evenly distribute in bottom of greased pan. Mix eggs,

biscuit mix, parsley, sauerkraut and Swiss cheese. Pour over

beef. Bake in 350 degrees oven for 20 to 25 minutes. Serve hot. Cut

in 1-inch squares.

IMPOSSIBLE SWISS BEEF PIE

1/2 lb. chopped meat

1/4 c. chopped onion

1/4 c. chopped green pepper

2/3 c. milk

1 egg

3/4 c. Bisquick

pepper to taste

3/4 c. shredded Swiss cheese

1 tomato (optional)

Grease 8 x 1/2-inch pie plate. Brown meat, onion and

green pepper; drain. Spread in plate. Beat together milk,

egg, Bisquick and pepper until smooth (1 minute). Pour into

pie plate. Bake 15 minutes. Top with Swiss cheese and tomato.

Bake another 10 to 15 minutes. Serves 6 to 8.

IMPOSSIBLE SALMON PIE

1 can (15 1/2 oz.) salmon,

drained

1/2 c. chopped onion

1/2 c. green pepper

1 1/2 c. shredded Swiss cheese

1 1/2 c. milk

3/4 c. buttermilk baking mix

3 eggs

1/2 to 1 tsp. dried tarragon

leaves

1/2 tsp. salt

1/8 tsp. pepper

Sprinkle salmon, onion, green pepper and cheese in 10 x

1 1/2-inch pie plate. Beat other ingredients until smooth.

Pour into pie plate. Bake at 350 degrees for 35 minutes until knife

comes out clean.

IMPOSSIBLE CHICKEN PIE

1 broiler-fryer chicken, cut

in parts

2 tsp. salt, divided

1 (6 oz.) can tomato paste

1/2 tsp. basil leaves

2/3 c. prepared biscuit mix

2 eggs

2 c. water

1 c. shredded Mozzarella

cheese

1 tsp. oregano leaves

1/2 c. small curd cottage

cheese

1 c. milk

1/4 tsp. pepper

In deep saucepan, place chicken. Add water and 1

teaspoon of salt. Cover and simmer about 45 minutes or until

fork can be inserted in chicken with ease. Cool. Separate

meat from bones. Cut chicken into bite-size pieces and place

in large bowl, add 1/2 cup Mozzarella cheese, tomato paste,

oregano and basil; stir to mix and set aside.

In a lightly greased large quiche dish or deep dish pie

pan, place cottage cheese and spread evenly. Place chicken

mixture evenly over this cheese.

In bowl, place biscuit mix, milk, eggs, pepper and

remaining salt, beat 1 minute with hand mixer. Pour over

chicken mixture. Bake in 350 degrees oven about 30 minutes until

brown and a knife inserted in middle comes out clean. Remove

from oven and sprinkle with remaining 1/2 cup Mozzarella

cheese. Let set 5 minutes before serving. Makes 4 servings.

IMPOSSIBLE HOT DOG 'N CHEESE PIE

1 lb. frankfurters, sliced

1/3 c. chopped onion (if

desired)

1 1/2 c. milk

3/4 c. Bisquick baking mix

3 eggs

1 1/2 c. shredded Cheddar

cheese

Heat oven to 400 degrees. Grease rectangular pan, 13 x 9 x

2-inch. Layer frankfurters and onion in pan. Beat milk,

baking mix and eggs until smooth, 15 seconds in blender on high

or 1 minute with hand beater. Pour into pan. Sprinkle with

cheese. Bake until knife inserted in center comes out clean,

about 30 minutes. Cool 5 minutes. Serve with ketchup and

mustard if desired.

IMPOSSIBLE HAM SALAD PIE

1 c. frozen green peas

1 c. cooked ham or 2 small

cans ham

1 c. shredded Cheddar cheese

1/3 c. chopped onion

1 2/3 c. milk

1/3 c. mayonnaise

1 1/2 tsp. prepared mustard

4 eggs

1 c. Bisquick

1/8 tsp. pepper

1 can cream of chicken or

mushroom soup

Heat oven to 400 degrees. Sprinkle peas, ham, cheese and

onions in greased pie plate, 10 x 1/2-inches. Beat remaining

ingredients until smooth 15 seconds in blender on high or 1

minute by hand. Pour into plate. Bake until knife in center

comes out clean, 35 to 40 minutes. Mix 1 can cream of mushroom

or cream of chicken soup with 1 can milk, heat. Pour over

individual servings. Also excellent served with cheese sauce.

IMPOSSIBLE GARDEN PIE

2 c. zucchini, chopped

1 c. tomatoes, chopped

1/2 c. onion, chopped

1/2 c. grated Parmesan cheese

1 c. milk

1/2 c. Bisquick

2 eggs

1/2 tsp. salt

1/4 tsp. pepper

Preheat oven to 400 degrees. Lightly grease 9-inch square

dish. Put zucchini, tomatoes, onion and cheese in dish. Mix

all other ingredients until smooth and pour over vegetables;

bake until golden brown, 45 to 50 minutes.

IMPOSSIBLE BLT PIE

12 slices of bacon, crisply

cooked and crumbled

1 c. shredded Swiss cheese

(4 oz.)

1 1/2 c. milk

1/2 c. mayonnaise or salad

dressing

4 eggs

1 c. Bisquick baking mix

1/8 tsp. salt

1/8 tsp. pepper

coarsely shredded lettuce

thinly sliced tomatoes

Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2-inch-

es). Layer bacon and cheese in plate. Beat remaining ingredi-

ents except lettuce and tomatoes until smooth, 15 seconds in

blender on High or 1 minute with hand mixer. Pour into plate.

Bake until top is golden brown and knife inserted into center

comes out clean, 30 to 35 minutes. Cool 5 minutes. Garnish

with lettuce and tomatoes and if desired, crisply cooked and

crumbled bacon and mayonnaise or salad dressing. Serves 6.