Cooking In The Afternoon: Impossible Chicken & Broccoli Pie

!±8± Cooking In The Afternoon: Impossible Chicken & Broccoli Pie

Super-easy "impossible pie" using Bisquick/biscuit mix, an old classic. The magic of this easy pie is that it requires no crust. The Bisquick forms its own crust as the pie bakes. There are many different "impossible pie" recipes, some savory, some sweet. The variations are endless. Music: Cornelius' "Diamond Bossa."

Cooking In The Afternoon: Impossible Chicken & Broccoli Pie

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2 Great Easy Ground Beef Casserole Recipes

!±8± 2 Great Easy Ground Beef Casserole Recipes

I have a huge collection of easy ground beef casserole recipes, which are perfect for easy weeknight dinners. Here are two of my favorites. I hope you enjoy them as much as we do.

Simple Taco Pie Recipe

Prep Time: 15 minutes

Bake Time: 25 minutes

Yield: 8 servings

With just 5 ingredients this is another one of those winning quick easy dinner recipes that is sure to be a hit with your family. I love recipes that bake in the oven While your taco bakes, you can whip up a simple salad or vegetable to complete your easy dinner menu.

Ingredients

1 package (8.5 ounces) cornbread muffin mix

1/2 pound lean ground beef

1 package (1.25 ounces) taco seasoning mix

1 jar (8 ounces) salsa

3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 F. Grease a 10-inch pie dish with cooking spray.

2. In a medium mixing bowl, prepare the cornbread muffin mix according to the package directions.

3. Pour the cornbread batter into the prepared pie dish and set it aside.

4. In a skillet set over medium-high heat, brown the ground beef, stirring and breaking it up, until browned all over and cooked through. Drain and stir in the taco seasoning.

5. Spoon the ground beef mixture over the cornbread batter. Top with salsa and then the cheese.

6. Bake, uncovered until the cornbread is set and the cheese melts, about about 25 minutes.

Impossible Easy Cheeseburger Pie Recipe

Here's another of those classic quick easy dinner recipes that never goes out of style and for good reason. Serve with ketchup and a simple green salad on the side.

Prep Time: 15 minutes

Bake Time: 25 minutes

Yield: 6 servings

Ingredients

1 pound lean ground beef

1 cup chopped onion

1/2 teaspoon salt

1 cup shredded Cheddar cheese

1/2 Cup Bisquick baking mix

1 cup milk

2 eggs

Directions

1. Heat oven to 400 F. Spray a 9-inch glass pie dish with cooking spray.

2. Place a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring to break up the beef, until is is brown, about 5 to 7 minutes. Stir in the salt.

3. Spread the beef mixture into the prepared pie dish. Sprinkle with the cheese.

4. In a small bowl, stir the Bisquick baking mix, milk and eggs with a fork or wire whisk until well blended. Pour mixture into the pie dish.

5. Bake until a knife inserted in the center comes out clean, about 25 minutes.

2 Great Easy Ground Beef Casserole Recipes

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How to accomplish a Breakfast Pie

!±8± How to accomplish a Breakfast Pie

Just a quick video for you guys, on how to make a impossible breakfast pie(Also known as a "Quiche"

How to accomplish a Breakfast Pie

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Best Easiest Biscuits and Zuchinni-Less Zuchinni Bread Recipes

!±8± Best Easiest Biscuits and Zuchinni-Less Zuchinni Bread Recipes

The day after Thanksgiving I was still upset over the disaster of my Thanksgiving home made biscuits...among other things. It seems I just do not have the touch for baking. Dough and I simply do not get along. But I still wanted to make those creamy home made biscuits that melt in your mouth.

So, I concluded that the only way I could make good biscuits was to use the simplest recipe I could devise. And after a few trial and errors, I got it. Here it is:

Ingredients
2 cups Baking Mix (Bisquick is a popular brand but others will work)
1 cup (more or less) heavy cream (whipping cream)

Directions
1. Pre-heat oven to 425 degrees F.
2. Put baking mix in a large bowl and slowly add heavy cream while stirring. Stir until a dough forms and pulls away from sides of bowl. The dough should be tacky but not crumbly or sticky wet. You may need more or less heavy cream. If the dough is too sticky, add more baking mix. If to dry and crumbly, add more cream.
3. Roll out dough on a flat surface to about one inch thickness.
4. Use a 2 inch biscuit cutter to cut out the biscuits.
5. Place cut biscuits on a non-greased cookie sheet and bake for 10-12 minutes or until golden brown on top.
Makes about 6 biscuits.

Notes:
1. If you have parchment paper, line the cookie sheet with the paper prior to placing biscuits on cookie sheet. It helps to prevent the bottoms from browning too fast.
2. These biscuits are very moist inside and you may prefer a drier biscuit. When the biscuits are golden brown on top, break one biscuit open and check if the inside is done to your preference. If too moist, turn biscuits over and bake another 5 minutes.

Serve hot.

In addition to the biscuit problem after Thanksgiving, I was wondering what to do with some of the left overs. I had cranberry sauce (with whole berries), pumpkin pie mix and blueberries that I planned on throwing away. But then a friend suggested making bread with the left overs. As mentioned earlier, baking and I do not get along, so bread was out of the question.

However, I did have a zucchini bread recipe that always came out good. So, I used that recipe without the zucchini. Here is the result:

Ingredients
* 3 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups all purpose flour
* 1 cup pumpkin pie filling
* 1/2 cup blueberries
* 1/2 cup fresh cranberries (cooked) or canned whole berry cranberry sauce.
* 3 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped walnuts
* water, as needed

Directions
1. If you are using fresh cranberries, cook according to package instructions.
2. Pre-heat oven to 325 degrees F.
3. Grease and flour two 8x4 inch loaf pans.
4. In a medium size bowl, beat eggs until light and frothy. Add oil and vanilla and mix well.
5. In a separate large bowl, combine all remaining ingredients and mix well.
6. Add egg mixture to flour mix and stir until well blended.
7. At this point, you may need to add enough water to obtain a batter. Should look like pancake batter.
8. Pour mixture equally into prepared loaf pans.
9. Bake about 60 minutes or until a knife inserted into top of loaf comes out dry.

This zucchini-less zucchini bread came out yummy on the first attempt. It really should be called dessert rather than bread because it is sweet. It is also very moist so it will keep well for several days.

If you are a cook that has as many failures as successes, give these two recipes a try. Neither requires a lot of skill and you will be pleased with your results.

Best Easiest Biscuits and Zuchinni-Less Zuchinni Bread Recipes

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