by Mindy Obenhaus
Last week I talked about being in a food rut. Making the same old things over and over again until I was just plain bored. So this week, I decided to go back to some classic recipes and, perhaps, even tweak them a bit.
What makes a recipe a classic? It’s something that has withstood the test of time. Nothing trendy, although it may have been at one time before easing into its little black dress and pearls.
The “Impossible” recipes were all the rage back in the late 70s, early 80s when Bisquick came out with them. I remember my mom making Impossible Pumpkin Pie and Impossible Taco Pie. But there was one she didn’t make that somehow became my favorite. I don’t recall when I first had it, probably at a friend’s house, but made its way into my classic recipe file.
Impossible Cheeseburger Pie
It’s a quick, easy and inexpensive meal. Nothing fancy, but seasonings lend a wonderful flavor that satisfies your taste buds as well as your appetite.
Start with one pound of ground meat. Whatever you like. Ground beef, turkey, venison… I used venison because, well, I have a freezer full of it. Brown the meat with 1 cup chopped onions.This is where I decided to change things up just a tad. I mean, even the classic little black dress needs a new pair of earrings every now and then. Keeping in mind that this is cheeseburger pie, I began to think. What do people like on their cheeseburgers?
So I cooked up three slices of bacon until crisp, chopped them up and added those along with ½ teaspoon of salt and ½ teaspoon garlic powder.Stir that together and spread into the bottom of a greased pie plate.
Sprinkle with 1 cup shredded cheese (I use sharp or extra sharp) and jalapeño slices, if desired (hubby’s request) and set aside.
Now come the part that makes this “Impossible.”
Mix together 1 cup milk, 2 eggs, 1 tablespoon Worcestershire sauce (we’re talking cheeseburger, after all) and ½ cup Bisquick until well blended and pour over the cheese/meat.
Bake in a 400 degree oven 25 minutes or until knife inserted in center comes out clean.
Allow to cool 10 minutes before cutting/serving.
This was the perfect quick meal for a Sunday night. I didn’t spend forever in the kitchen, everybody loved it and there weren’t a ton of leftovers.
Signs of spring continue to emerge here at the ranch. The calves continue to come. This little gray one is hubby’s favorite.And look who’s finally returned.
The hummingbirds found us at our new house.
While we were watching the hummingbirds, we heard a squirrel chattering up a storm nearby. We spotted him/her in a tree, scolding a couple of birds who got too close to her nest. (I’m not 100% sure it was a she, but considering the way it was going all mama bear, it’s a pretty good bet)Later, she emerged.
Now it’s your turn. What are some of your favorite classic recipes? Do you like to play with them or prefer not to mess with perfection?
Three-time Carol Award nominee, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com