Impossible Pies

Homemade biscuit mix can be used in these recipes.




IMPOSSIBLE GREEN BEAN PIE



8 oz. green beans (French style)

1 can (4 oz.) mushrooms

1/2 c. chopped onions

2 cloves garlic, crushed

1 c. shredded Cheddar cheese

1 1/2 c. milk

3/4 c. Bisquick

3 eggs

1 tsp. salt

1/4 tsp. pepper



Heat oven to 400 degrees. Grease pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean. Bake at 30 to 35 minutes. Cool 5 minutes and serve.



IMPOSSIBLE CHEESEBURGER PIE



1 lb. ground beef

1 1/2 c. chopped onion

1 1/2 c. milk

3 eggs

3/4 c. Bisquick baking mix

1/2 tsp. salt

1/4 tsp. pepper

2 tomatoes, sliced

1 c. shredded cheddar cheese



Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Spread in plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. 6 to 8 servings. High Altitude: Increase first bake time to 30 minutes.



IMPOSSIBLE VEGETABLE QUICHE



1 pkg. (9 oz.) frozen chopped spinach or chopped broccoli or cauliflower (thaw & drain)

1/3 c. chopped onion (1 sm. onion)

1 c. (4 oz.) shredded cheese - Cheddar, Monterey Jack or Colby may be used

1 c. milk

1/2 c. biscuit baking mix (Bisquick)

3 eggs

1/2 tsp. salt, optional

1/8 tsp. pepper



Place drained vegetable in greased 9 inch pie plate. Sprinkle with onion and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake in preheated 375 degree oven for 20-25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Makes 4 servings.



IMPOSSIBLE CHEESE CAKE



3/4 c. milk

2 tsp. vanilla

2 eggs

1/2 c. Bisquick

1 c. sugar

2 (8 oz.) pkgs. cream cheese, cut into cubes

--TOPPING:--

1 c. sour cream

2 tbsp. Sugar

1 tsp. vanilla



Preheat oven to 350 degrees. Grease bottom of 9"x12" pan. Mix milk, vanilla, eggs and sugar in blender. Blend on high for 5 seconds. Add cubed cheese, blend on high for 2 minutes. Bake 40 to 45 minutes or until center is firm. Cool then spread on topping.

TOPPING: Blend all three ingredients until smooth.



IMPOSSIBLE CHICKEN AND BROCCOLI PIE



1 pkg. (10 oz.) frozen chopped broccoli

3 c. shredded Cheddar cheese

1 1/2 c. cut up cooked chicken

2/3 c. chopped onion

1 1/3 c. milk

3 eggs

3/4 c. Bisquick baking mix

3/4 tsp. salt

1/4 tsp. pepper



Heat oven to 400 degrees. Grease glass baking dish. Drain and thaw broccoli. Mix in baking dish, broccoli, 2 cups of cheese, chicken and onion. Beat milk, eggs, Bisquick, salt and pepper until smooth in separate bowl. Pour into baking dish on top of broccoli, cheese mixture. Bake until fork inserted in center of casserole comes out clean, about 1/2 to 3/4 hour. Top with remaining cheese and put back in and bake about 5 more minutes until cheese is melted. Cool 5 to 10 minutes and serve.



IMPOSSIBLE HAM AND SWISS PIE



2 c. fully cooked ham

1 c. shredded cheese

1/3 c. chopped green onion

4 eggs

2 c. milk

1 c. Bisquick

1/8 tsp. pepper



Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving.