Impossible Quesadilla Pie

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Impossible Quesadilla Pie

Impossible Quesadilla Pie

Ingredients

2 (4 oz) cans chopped green chilies drained
4 cup Cheddar cheese shredded
2 cup Milk
1 cup Bisquick Baking Mix
4 Eggs

Instructions

Heat oven to 425°, grease pie plate 10”x 1 ½ ”.
Sprinkle chilies and cheese in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into plate.
Bake until knife inserted between center and edge comes out clean. 25-30 minutes.
Cool 10 minutes.
Serve with sour cream and guacamole.

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Impossible Green Bean Pie

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Impossible Green Bean Pie

Impossible Green Bean Pie

Ingredients

8 oz fresh green beans cut lengthwise into strips
4 oz can mushroom stems and pieces drained
1/2 cup Onion chopped
2 cloves garlic crushed
1 cup Cheddar cheese shredded
1 1/2 cup Milk
3/4 cup Bisquick Baking Mix
3 Eggs
1 tsp Salt
1/4 tsp Pepper

Instructions

Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.
Heat beans in 1 inch salted water to boiling.
Cook uncovered 5 minutes.
Cover and cook until tender, 5 – 10 minutes, drain.
Mix beans, mushrooms, onion, garlic and cheese in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high.
Pour into plate.
Bake until knife inserted between center and edge comes out clean, 30 – 35 minutes.
Cool 5 minutes.

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Impossible Cheeseburger Pie

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Impossible Cheeseburger Pie

Impossible Cheeseburger Pie

Ingredients

1 lb Ground Beef
1/2 cup Onion chopped
1/2 cup Milk
3/4 cup Bisquick Baking Mix
3 Eggs
1/2 tsp Salt
1/4 tsp Pepper
2 Tomatoes sliced
1 cup Cheddar cheese shredded

Instructions

Heat oven to 400°. Grease pie plate, 10”x 1 ½ “.
Cook and stir beef and onion over medium heat until beef is brown; drain, spread in plate.
Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high. Pour into plate.
Bake 25 minutes.
Top with tomatoes; sprinkle with cheese. Continue baking until knife inserted in center comes out clean, 5 – 8 minutes.
Cool 4 minutes.

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Five Cheese Macaroni

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Five Cheese Macaroni

Five Cheese Macaroni

Ingredients

1 tablespoon Vegetable Oil
16 oz package elbow macaroni
9 tablespoons Butter
1/2 cup Muenster cheese shredded
1/2 cup Cheddar cheese shredded
1/2 cup Sharp Cheddar Cheese shredded
1/2 cup Monterey Jack cheese shredded
1 1/2 cups Half-And-Half
8 oz Velveeta Cheese cubbed
2 Eggs beaten
1/4 teaspoon Salt
1/8 teaspoon Ground Black Pepper

Instructions

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
Preheat oven to 350 degrees F (175 degrees C).
In microwave, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs to macaroni; mix together and season with salt and pepper.
Transfer to a lightly greased deep 2 1/2 quart casserole dish.
Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

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