A kitty for Abigail

Bisquick Impossible Pie recipes

Here is lots of Bisquick Impossible Pie recipes (the kind that make their own crust.). Included on this page are impossible green bean pie, impossible zucchini pie, chicken pot pie, broccoli and cauliflower impossible pie, macaroni and cheese pie, and many more.


IMPOSSIBLE APPLE PIE
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk 
1 tablespoon margarine, butter or spread,* softened
2 eggs

Streusel (see recipe below)

Heat oven to 325. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.  Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine, butter or spread
Stir together all ingredients until crumbly

High Altitude (3500-6500 ft): Heat oven to 375.

1 Serving: 330 calories (130 calories from fat); 14 g fat (3 g saturated); 70 mg cholesterol; 400 mg sodium; 48 g carbohydrate (2 g dietary fiber); 5 g protein.

 

 

Impossible Pumpkin Pie
1 cup canned pumpkin
1/2 cup Bisquick
1/2 cup sugar
1 cup evaporated milk
1 tablespoon margarine, butter or spread,* softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs

Heat oven to 350. Grease 9-inch pie plate. Stir all ingredients until blended. Pour into pie plate.Bake 5 to 40 minutes or until knife inserted in center comes out clean. Cover and refrigerate any remaining pie.
Makes 6 to 8 servings

High Altitude (3500-6500 ft): Bake about 55 min

1 Serving: 220 calories (70 calories from fat); 8 g fat (3 g saturated); 80 mg cholesterol; 230 mg sodium; 31 g carbohydrate (1 g dietary fiber); 6 g protein.

 

 

IMPOSSIBLE COCONUT PIE
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar

Put all ingredients into blender. Blend on low for 30 seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie will make its own crust as it bakes.

 

 

IMPOSSIBLE CHERRY PIE
1 c. milk
2 tbsp. softened margarine
1/2 tsp. almond extract
2 eggs
1/2 c. Bisquick baking mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling

STREUSEL:
Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.

 

 

IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb
4 eggs
1/2 c. Bisquick
3 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
1 c. milk

Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes.

 

 

IMPOSSIBLE BUTTERMILK PIE
1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick baking mix
1/3 c. margarine or butter, melted
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.

High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.

 

 

PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 c. packed brown sugar
1/2 c. prepared biscuit mix (Bisquick)
2 eggs
1 c. whipping cream
2/3 c. chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 c.)

Heat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until puffed and dry in center and knife inserted in center comes out clean, about 35 minutes. Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.

 

 

IMPOSSIBLE PECAN PIE
1 1/2 c. chopped pecans
3/4 c. milk
1/2 c. Bisquick baking mix
4 eggs
3/4 c. packed brown sugar
3/4 c. dark corn syrup
1/4 c. butter, softened
1 1/2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Cool 5 minutes. Top with ice cream, serve warm.

 

 

IMPOSSIBLE LEMON PIE
2 c. milk
3/4 c. sugar
1/2 c. Bisquick
1/4 c. margarine
4 eggs
1 1/2 tsp. vanilla
1/4 c. lemon juice

Place milk, sugar, Bisquick, margarine, eggs, vanilla and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10 inch pie plate. Bake in 350 degree oven until a knife inserted in center comes out clean. About 50 to 55 minutes.

 

 

IMPOSSIBLE CHOCOLATE CREAM PIE
2 eggs
1 c. milk
1/4 c margarine or butter, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 c. sugar
1/2 c. Bisquick baking mix
Sweetened whipped cream (below)

SWEETENED WHIPPED CREAM:
Beat 1 cup chilled whipping cream and 2 tablespoons sugar until stiff.

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Place all ingredients except sweetened whipped cream in blender container. Cover and blend on high 1 minute. Pour into plate. Bake until no indentation remains when touched lightly in center, about 30 minutes. Cool completely. Top with sweetened whipped cream.

 

 

IMPOSSIBLE BROWNIE PIE
4 eggs
1/2 c. Bisquick
1/2 c. packed brown sugar
1/4 c. margarine, softened
1 bar (4 oz.) sweet cooking chocolate, melted & cooled
1/2 c. granulated sugar
3/4 c. chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inch. Beat all ingredients except nuts until smooth (approximately 2 minutes with hand mixer). Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30-35 minutes. Cool 5 minutes. Serve with ice cream, if desired.

 

 

IMPOSSIBLE APPLUMKIN PIE
6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. soft butter or margarine

Fill buttered 10 inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.

 

 

IMPOSSIBLE BANANA CREAM PIE
1 c. milk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1 1/2 c. granulated sugar
1/2 c. Bisquick mix
2 med. bananas, sliced
1 c. chilled whipping cream
2 tbsp. powdered sugar

Heat oven to 350 degrees. Grease pie plate (10 inch). Beat milk, margarine, vanilla, eggs, granulated sugar and Bisquick until smooth, 1 minute, with hand mixer. Pour into plate. Bake about 30 minutes. Cool completely. Arrange banana slices on pie. Beat whipping cream and powdered sugar in a chilled bowl until stiff. Spread over top.

 

 

IMPOSSIBLE PINA COLADA PIE
4 eggs
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch. Beat all ingredients except last cup of coconut until well blended. Pour into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.

 

 

IMPOSSIBLE SOUTHWESTERN PIE
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa

Heat oven to 400. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Makes 6 servings

High Altitude (3500-6500 ft): Increase baking mix to 2/3 cup. Bake 40-45 min.

1 Serving: 230 calories (55 calories from fat); 6 g fat (2.5 g saturated); 80 mg cholesterol; 590 mg sodium; 37 mg carbohydrate (6 g dietary fiber); 13 g protein.

 

SALMON IMPOSSIBLE PIE
1/4 c. green onions, chopped
1 sm. can salmon
1 c. sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
1 (2 oz.) jar pimiento 2 c. milk
4 eggs
1 c. Bisquick
Salt & pepper to taste
Dash of nutmeg

Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested.


IMPOSSIBLE PIZZA PIE
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 can (8 ounces) pizza sauce
1/2 package (3 1/2-ounce size) sliced pepperoni*
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese

Heat oven to 400. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.

Makes 6 to 8 servings

1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein


IMPOSSIBLE MEXICAN PIE
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired

Sour cream, if desired

Heat oven to 400. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and baking mix until blended. Pour into pie plate.  Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Makes 6 to 8 servings

High Altitude (3500-6500 ft): Increase first bake time to about 28 min.

1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein.


IMPOSSIBLE GREEK SPINACH PIE
1/2 c. green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 c. creamed cottage cheese
1 c. milk
1/2 c. Bisquick baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. feta cheese

Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.


IMPOSSIBLE CHICKEN PIE
1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Bisquick
1 cup milk
1/4 teaspoon pepper
2 eggs

Heat oven to 400. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.  Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 to 8 servings

1 Serving: 260 calories (110 calories from fat); 12 g fat (5 g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23 g protein.


IMPOSSIBLE LASAGNA PIE
1/3 cup ricotta or creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Bisquick
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired

Heat oven to 400. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

Makes 8 servings

High Altitude (3500-6500 ft): Heat oven to 425. Decrease milk to 3/4 cup. Increase first bake time to 35-40 min.

1 Serving: 260 calories (135 calories from fat); 15 g fat (7g saturated); 100 mg cholesterol; 510 mg sodium; 10 g carbohydrate (0 g dietary fiber); 20 g protein.


IMPOSSIBLE CHEESEBURGER PIE
1 pound ground beef
large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 servings

High Altitude (3500-6500 ft): Bake 45-50 min.

1 Serving: 330 calories (190 calories from fat); 21 g fat (10 g saturated); 140 mg cholesterol; 530 mg sodium; 11 g carbohydrate (<1 g dietary fiber); 23 g protein.


IMPOSSIBLE RATATOUILLE PIE
1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with

hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.


ASPARAGUS IMPOSSIBLE PIE
2 c. cooked asparagus, cut up
1 c. shredded cheddar cheese
1/2 c. chopped onions
3/4 c. Bisquick
3 eggs
1 1/2 c. milk
1 tsp. salt
1/4 tsp pepper

Combine first 4 ingredients and place in greased pie plate. Blend remaining ingredients and pour over asparagus mixture. Bake at 400 degrees for 35-40 minutes.


IMPOSSIBLE BROCCOLI 'N CHEDDAR PIE
2 (10 oz.) pkgs. frozen chopped broccoli
3 c. shredded cheddar cheese (12 oz.)
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 pie plate (10 x 1 1/2). Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese 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, 25-35 minuets. Top with remaining cheese. Bake just until cheese is melted, 1-2 minutes longer. Cool 5 minutes. Yield 6-8 servings.


IMPOSSIBLE BLT PIE
12 slices bacon, cooked and crumbled
1 c. (4 oz.) Swiss cheese, shredded
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
4 eggs
1 c. Bisquick baking mix
Lettuce and sliced tomatoes

Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon.


IMPOSSIBLE HAM SALAD PIE
1 c. finely chopped, fully cooked ham
1/2 (10 oz.) pkg. frozen peas
1 c. shredded Cheddar cheese (4 oz.)
1 c. milk
1/2 tsp. mayonnaise or salad dressing
1 1/2 tsp. prepared mustard
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease 10x1 1/2 inch pie plate. Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate. Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes our clean. This is about 30 to 35 minutes. Let pie stand 5 minutes before cutting. Note: If mixing ingredients by hand, mix for 1 minute.


IMPOSSIBLE GREEN BEAN PIE
8 oz. green beans, cooked & drained
4 oz. mushrooms, drained
1/2 c. chopped onion
2 cloves garlic, crushed
1 c. shredded cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10 x 1 1/2 inch pie dish. Mix beans, mushrooms, onions, garlic and cheese in pie dish. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie dish. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.


IMPOSSIBLE QUESADILLA PIE
2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk
1 c. Bisquick baking mix
4 eggs

Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings.


IMPOSSIBLE ZUCCHINI-TOMATO PIE
2 c. chopped zucchini
1 c. chopped tomato, fresh
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1/2 tsp. salt
1/4 tbsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. 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 - about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings.


IMPOSSIBLE CHICKEN AND BROCCOLI PIE
1 pkg. frozen broccoli, thawed or 1 1/2 c. fresh
3 c. shredded Cheddar cheese
1 1/2 c. cut up cooked chicken
2/3 c. chopped onion
3 eggs
3/4 c. Bisquick
Salt, pepper and garlic to taste
1 1/3 c. milk
Pinch of sage

Grease a 10 inch pie plate. Mix broccoli, 2 cups cheese, chicken and onion in a pie plate. Beat milk, eggs and Bisquick and spices until smooth. Pour over mix in pie plate. Bake at 400 degrees until knife comes out clean from center, 25 to 35 minutes in oven. Top with remaining cheese. Bake until melted. Cool 5 minutes and serve.


IMPOSSIBLE CHICKEN POT PIE
2 c. cut up cooked chicken
1 1/2 c. frozen peas and carrots, thawed and drained
1/4 c. chopped mushrooms
1/4 c. chopped onion
4 eggs
1 1/3 c. milk
3/4 c Bisquick baking mix
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease a 10 inch pie plate. Mix chicken, peas and carrots, mushrooms and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed 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. 6 to 8 servings.


IMPOSSIBLE CHICKEN PARMIGIANA PIE
3/4 c. creamed cottage cheese (sm. curd)
1/3 c. grated Parmesan cheese
1 1/2 c. cut-up cooked chicken
1 1/4 c. (5 oz.) shredded Mozzarella cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (6 oz.) can tomato paste
1 c. milk
2 eggs
2/3 c. Bisquick baking mix
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the Mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed 15 seconds with hand beater 1 minute or until smooth. Pour into pie plate. Bake 30 minutes. Top with remaining Mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. 6 to 8 servings.


IMPOSSIBLE BROCCOLI AND CAULIFLOWER PIE
1 lb. broccoli and cauliflower mix
9 slices bacon
1/2 c. chopped onion
1 (4 oz.) can mushrooms, stems and pieces, drained
1 c. shredded Cheddar cheese
1 1/2 c. milk
3 eggs
3/4 c. Bisquick
1/4 tsp. pepper
1 tsp. salt

Lightly grease 10 x 1 1/2 inch pie plate. Fry bacon; drain, then crumble when cool. Cook broccoli and cauliflower until tender; drain. Mix remainder of ingredients. Blend until smooth before adding bacon and vegetables. Bake until golden brown, 30-35 minutes at 375 degrees.


IMPOSSIBLE GARDEN PIE
2 c. zucchini, quartered & sliced
1 1/2 c. tomatoes, diced
1/2 c. onions, chopped
1/2 c. Parmesan cheese, grated
1/4 tsp. pepper
1 1/2 c. skim milk
3/4 c. biscuit mix (Bisquick type)
3 eggs

Heat oven to 400 degrees. Lightly grease 7"x11" oven proof glass dish. Sprinkle Parmesan cheese and pepper evenly over vegetables. Combine milk, biscuit mix and eggs. Beat until smooth, 1 minute and pour over vegetables. Bake about 30 minutes. Let set 5 minutes before cutting.


IMPOSSIBLE GREEN CHILI PIE
2 (4 oz.) cans chopped green chilies, drained
2 c. milk
4 eggs
4 c. (16 oz.) shredded Cheddar cheese
1 c. Bisquick mix

Sprinkle chilies and cheese in greased 9 inch pie plate. Beat remaining ingredients until smooth; pour over chili mixture. Bake in preheated 425 degree oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 10 minutes before cutting. Serve with sour cream or guacamole. Makes its own crust.


IMPOSSIBLE BEEF ENCHILADA PIE
1 lb. ground beef
1 c. chopped onion
2 cloves garlic, finely chopped
2 tsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
8 oz. taco sauce
2/3 c. finely crushed tortilla chips
2 c. shredded Cheddar cheese (8 oz.)
1 1/4 c. milk
3 eggs
3/4 c. Bisquick

Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inch. Cook and stir ground beef, onion and garlic until brown; drain. Stir in chili powder, oregano, salt, pepper and 1/2 cup taco sauce. Sprinkle tortilla chips evenly in plate. Top with 1 1/2 cups

cheese; spread with beef mixture. Beat milk, eggs and baking mix 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, 25-30 minutes. Spread remaining taco sauce over top; sprinkle with remaining cheese. Bake until cheese is melted, 3-5 minutes. Cool 10 minutes. Serve with chopped tomato, shredded lettuce and sour cream if desired. 6-8 servings.


IMPOSSIBLE MACARONI AND CHEESE PIE
2 c. shredded Cheddar cheese (8 oz.)
1 c. uncooked macaroni
2 1/4 c. milk
4 eggs
1/2 c. Bisquick
1/4 tsp. salt
1/4 tsp. red pepper sauce
1/4 c. shredded Cheddar cheese (1 oz.)

Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inches. Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese 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 about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes. Serves 6 to 8 people.


IMPOSSIBLE TUNA AND CHEDDAR PIE
2 c. chopped onions
1/4 c. butter or margarine
2 (6 1/2 oz.) cans solid white tuna in water, drained
2 c. shredded Cheddar cheese
3 eggs
1/4 c. milk
1 c. Bisquick baking mix
1/8 tsp. pepper
2 tomatoes, thinly sliced

Heat oven to 400 degrees. Grease a casserole dish or glass pie dish. Cook onions and margarine over low heat until light brown. Sprinkle tuna and 1 cup of cheese in baking dish. Beat eggs, milk, baking mix and pepper in blender on high for 15 seconds. Pour into baking dish. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with remaining cheese and the tomatoes. Bake

3-5 minutes longer until cheese is melted.


IMPOSSIBLE TURKEY PIE
2 c. cut up cooked turkey or chicken
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/2 c. sliced green onions
1/2 tsp. salt
1 c. (about 4 oz.) shredded natural Swiss cheese
1 1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with parsley if desired, refrigerate any remaining pie. Makes 6 to 8 servings.


IMPOSSIBLE SEAFOOD PIE
6 oz. pkg. frozen crabmeat, thawed and drained
1 c. shredded sharp cheese
3 oz. pkg. cream cheese, cut into 1/4 inch cubes
1/4 c. chopped onion
1 1/2 c. milk
1 c. Bisquick
4 eggs
1/4 tsp. salt
Dash of nutmeg

Preheat oven to 400 degrees. Lightly grease large pie plate (10 inch). Mix crabmeat, cheeses and onion in pie plate. Mix remaining ingredients in blender until smooth (15 seconds on high). Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes. Let stand 5 minutes before cutting.


IMPOSSIBLE HAM AND SWISS PIE
2 c. cooked ham, chopped
1 c. (about 4 oz.) natural Swiss cheese
1/3 c. chopped onion
4 eggs
2 c. milk
1 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 400 degrees. Grease pie plate (10x1 1/2 inches). Sprinkle ham, cheese and onions into pie plate. Beat remaining ingredients until smooth. Pour into plate over the ham, cheese and onions. Bake until golden brown and a knife inserted in center comes out clean. Bake for 35-40 minutes.


IMPOSSIBLE BACON PIE
12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup chopped onion
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs
Heat oven to 400. Grease 9-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 servings

High Altitude (3500-6500 ft): Bake about 45 minutes.

1 Serving: 230 calories (135 calories from fat); 15 g fat (7 g saturated); 100 mg cholesterol; 430 mg sodium; 10 g carbohydrate (0 g dietary fiber); 13 g protein.


ZUCCHINI IMPOSSIBLE PIE
1 c. Bisquick
4 eggs
1 garlic clove, chopped
1/2 c. grated sharp cheese
1/2 c. oil
3 c. cubed zucchini
1 large onion, chopped
1/2 c. green pepper, chopped

Blend together Bisquick, eggs, garlic, cheese and oil. Place in 9-inch pie pan the zucchini, onion and green pepper. Pour first mixture on top. Bake in 350 degrees oven for about 45 minutes or until golden brown.


JAPANESE VEGGIE IMPOSSIBLE PIE CASSEROLE
1 lb. lean hamburger, chicken or turkey
1/3 c. chopped onion
1/2 pkg. Japanese vegetables
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
3 eggs
3/4 c. Bisquick mix

Heat oven to 400 degrees. Grease large pan. Cook beef, onions and vegetables until done. Add pepper and salt. Spread in greased pan. Beat eggs, milk and Bisquick mix together and pour over mixture in pan. Bake 25 minutes; remove and top with 3/4 cup of shredded cheese. Bake 5 to 8 minutes and slice. Let stand 5 minutes before slicing.


CAULIFLOWER IMPOSSBILE PIE CASSEROLE
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.


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