IMPOSSIBLE PIES

12/28/16 Cook’s Corner

Betty Kaiser

Quick and Easy Meals

Hey, folks, here we are at the end of another year. I know, you think I’m going to say, “Where did the time go?” Well, where did it go?

 Honestly, in many ways this was one of the longest years of my life. It seemed that every time I turned around something was going wrong in my life, my family and friends or around the world. On the other hand, looking back, the months seemed to zoom by and just yesterday I was saying, “Where did summer go?

Now, spring, summer and fall are gone and we are looking at winter 2017. Also, if you cooked a big Christmas dinner you’re probably looking at lots of leftovers and that can get old—literally. So I hope you enjoy figuring out how to eat all of that corn bread stuffing because today’s column is not going to help you out.

Instead, because I know you’re tired of cooking, we’re going to look at some quick and easy casserole alternatives. Remember the “Impossible Pies”? Well, they’re back with some interesting combinations and no exotic ingredients.

The pies are not really pies at all. They are more of a hybrid casserole baked in a pie pan or whatever the recipe calls for. You layer all the ingredients in one dish, put it in the oven to bake and voila! The pie makes its own soft crust and the filling rises to the top.

Now, don’t expect the “crust” to have the taste or texture of a pastry style pie crust. The texture is soft, not crunchy. Also, these pies are at their best when eaten shortly after baking. They will keep several days in the refrigerator but re-heated, the quality will suffer.

There are only three basic ingredients in an Impossible Pie plus the filling of your choice. Eggs, milk and Bisquick are mixed in a blender and poured over the recipe’s other ingredients. It’s simple. Main dishes can be plain (hamburger and cheese) or spicy (enchilada sauce and green chili) or a sweet dessert like today’s lemon and sugar pie.

Today’s recipes are a blend of the old and new. I have printed the Bacon Pie because it’s so good, it makes a nice quiche like brunch dish if you’re in a hurry. The Taco-Tamale Pie is a new-to-me variation on the original recipe. Again, quick and easy. The Chili-hot dog Pie is different but hopefully kids will love it. Enjoy!

Impossible Bacon Pie

12 slices bacon, fried and crumbled

1 cup Swiss cheese, shredded (add more if you like)

1/3 cup green onion, sliced

2 cups milk

1 cup Bisquick baking mix

4 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 F.

Lightly grease 10-inch quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour into plate. Bake 30-35 min. or until knife inserted halfway between center and edge comes out clean. Let stand 5 min. before serving. Serves 6.

Note: Ground and browned sausage can be substituted for the bacon.

Impossible Taco-Tamale Pie

Filling:

1 pound ground beef

1/4 cup chopped onion

1/2 envelope taco seasoning mix

1 can tomatoes, drained and chopped

1 small can diced green chilies

1/2 small can enchilada sauce

1/2 cup salsa

1/2 cup frozen or canned corn

1 can pinto and/or chili beans, drained

1 small can sliced black olives, drained

1-2 cups cheddar cheese, grated

Topping:

1/2 cup Bisquick or other baking mix

1/4 cup cornmeal

1 cup buttermilk (regular milk is okay)

2 eggs

Garnish:

Shredded lettuce lightly mixed with Italian dressing

Diced tomatoes

Salsa

Sour cream

Preheat oven to 400° F.

Grease an 8x8-inch baking dish.

Cook beef and onion in skillet, stirring until brown; drain. Stir in remaining ingredients (except cheese) and place in baking dish. Mix topping ingredients together and pour over meat mixture, allowing the baking mix to flow down around the meat. Bake 25 minutes. Sprinkle with cheese and bake until knife inserted in center comes out clean.

Allow to cool for 5 minutes. Cut and serve, garnished as desired.

Impossible Chili Dog Pie

(Serves 6-8)

6 hot dogs, sliced

1/3 cup chopped onions

1 can of chili, warmed

1 1/2 C. milk

3/4 C. biscuit mix

3 eggs

1 1/2 C. Shredded Cheese (more if desired)

Preheat oven to 400° F. Grease 9 x 13 inch baking dish.

Spread hot dogs and onions evenly in dish. Spoon canned chili over hot dogs and onions. Sprinkle with ½ of shredded cheese. Put milk, biscuit mix and eggs in blender. Beat until smooth. Pour batter over the meat and chili. Sprinkle with remaining cheese. Bake until knife inserted into center comes out clean, about 30 to 45 minutes. Remove from oven and cool 5 minutes before cutting.

Lemon Impossible Pie

(Serves 8)

1 c. milk

1 c. sugar

3/4 c. lemon juice

1 tbsp. grated lemon peel

1/2 c. baking mix

4 eggs

1/2 c. butter, diced

Preheat oven to 350° F. Grease 10-inch pie plate.

Place all ingredients in blender and blend 2-3 minutes or mix well with electric beater. Pour into pie plate. Bake for 40-45 minutes or until custard is set. Sprinkle 1 teaspoon sugar over baked pie. Place under broiler until slightly browned. Cool and serve with whipped cream if desired.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

 that are delicious, family oriented and easy to prepare.