Classic Recipes Revisited - Impossible Cheeseburger Pie

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?

Bacon!

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.

Only to watch us before retreating once again.

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

 

Pancake People versus Bread and Milk People

Here in North Carolina, we've had a mild winter so far. Last week, we even had temps in the 70s. ManO and I've lived in our area long enough to know summer in January or February is a bad sign. There's a winter storm coming right behind all that glorious spring break weather. 

Sure enough, the Jaws music played again. Meteorologists called for a snow possibility and then changed it to an ice storm definitely. Forget Snowpocalypse three years ago, at least that was just snow.

I love snow. Ice is an entirely different matter.

We don't do ice well here in North Carolina. At. ALL. One ice storm we had was a pitiful inch at an early rush hour. People were stuck on I-40 for seven hours, getting out of their cars to do their business behind bushes or just plain old walk home. Children were stranded overnight in schools.  Their teachers and staff stayed with them. They were saints. So you see why we might go a little overboard on cancellations. This time folks heeded warnings and left early...so they could mob the grocery stores.

My beloved snow boots need spikes!

When it comes to storms around here, there are two kinds of people, Pancake people or French Toast fans (as most folks call them, Bread and Milk people). My sister pointed out she has a snow day tradition of waffle making. But waffles are just crazy pancakes IMHO.

Bad weather forecast? French Toast people risk life and limb to get these two items. Plus the eggs which I totally forgot to get more of.

This week's ice storm hit right before Fat/Shrove Tuesday or Pancake Day. The tradition of eating pancakes right before Ash Wednesday came from when Christians were required to get all the fat and sweet stuff out of their house before Lent.  No point in being tempted for forty days! Take that butter, flour, eggs, syrup and make pancakes. BUT our community pancake suppers were cancelled all over town. Bummed doesn't begin to describe how we felt.

The good news? I had pancake supper ingredients including gluten free pancake mix, syrup and the last two eggs in the carton. Yankee Belle is full of recipes. I didn't need to go the grocery store. No, let me be honest, I was scared to go. The Publix, Harris Teeters and Food Lions were packed with milk and bread people. Long lines, people fighting over the last of everything, and being impatient because they were sure they were going to get stuck in the storm before they got out of the parking lot. Whew. There's no place like home...so long as there's a stocked pantry.

I didn't have to make a full recipe's worth of pancakes but I did. The great thing about these is they freeze well. And believe me, it's freezing here! Down to lower single digits the rest of the week!

Naked pancakes waiting to be all dressed up!

Pancake Supper Buffet Ideas: Feel free to add your own bacon, sausage, ham and pancake toppings. 

Hawaiian Pancakes   - My favorite pancakes of all time and makes me think of Hawaii, which I need right now. I use Pamela's gluten-free baking mix for this one.

Missy's easy Sweet Potato Pancakes   The great thing about these Southern inspired pancakes is you can use gluten-free Bisquick in the mix.

Ruthy's Pancake Heaven   Our New Yorker knows how to win my heart. Chocolate and peanut butter chips! Need I say more? Yes, it's also easy-peasy as she likes to say, thanks to Bisquick.

So, are you a bread and milk person or pancake person when it comes to storms? Did you go to a pancake supper for Shrove Tuesday?  Do you observe giving up something for Lent or do you plan to mark the days in some way before Easter?

Cheesy, Yummy Goodness!!!

Autumn is here! Of course, I live in Texas, so that means temps are in the 80's. However, the story I'm working on takes place in the winter, so that can really wreck havoc with a cook's mind.

I know this seems to be a theme lately, but there's not a whole lotta cookin' goin' on. However, that doesn't mean we can't eat well (sometimes too well). I'm hooked on revisions right now, but my family is begging for food. Namely meat and potatoes (you know the scenario). And since I'm a people pleaser, well, I aim to please. In the easiest way possible.

Beef stew. Hey, it's in my winter story. It sounded good. (You can find the quick and easy recipe here) But what kind of twist could I have with it?

Yes! Red Lobster Cheesy Biscuits!

Quick. Easy. Yep, it fit the bill just fine.

So here we go. Preheat your oven to 450 degrees (it takes a while).

You're going to need:

• 2 cups Bisquick
• 2/3 cups milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup (half a stick) butter, melted
• 1/2 teaspoon garlic salt or powder
• dash or two of onion powder
• couple dashes of dried parsley

Combine Bisquick and shredded cheese.

(In the words of Virginia, you don't really need this, but we like the pix)

 

Add the milk and stir until combined.

Drop by spoonfuls onto baking sheet. My cookie scoop worked perfect.

 

Bake at 450 degrees for 8-10 minutes.

Meanwhile, combine butter with garlic salt/powder, onion powder, and parsley.

 

 

Remove biscuits from oven.

 

Brush with butter mixture while still hot. (They'll sizzle)

 

Serve warm (although, let's face it, they're yummy any time).

 

These were the perfect compliment to the stew. Yes, they got rave reviews. AND, they were super easy. The whole meal was.

 

We definitely like that.

 

So has fall arrived in your neck of the woods? What are you cooking?

 

 

 

 

 

 



Bisquick to the Rescue

Well, it's hot in Texas. No newsflash there. After all, it is August and, as I've already mentioned, this is Texas. That meant Sunday was just a little lazier than usual. So as I struggled to come up with something relatively easy, yet meaty, for dinner, I thought of a recipe I'd seen on the Bisquick box.

Don't know if you've ever tried their Ultimate Chicken Fingers before, but they were pretty doggone tasty. No leftovers, if that tells you anything.

For this you're going to need:

• 3 boneless, skinless chicken breasts (about a pound)
• 2/3 cup Bisquick
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt or garlic salt (I went with the garlic salt)
• 1/2 tsp. paprika
• 1 egg, slightly beaten
• 3 Tbsp. butter or margarine, melted

Heat your oven to 450 degrees. Line a cookie sheet with foil and spray with cooking spray.

In a 1-gallon zip-top bag, mix the Bisquick, cheese, salt, and paprika.

Now you're ready to assemble.

(okay, who left the pantry door open?)

 

Dip a portion of the chicken strips into the egg and then place them in the bag. Seal the bag and shake to coat. (I doubled the recipe, however I think I tripled the meat.)

 

Place the chicken on the foil-covered cookie sheet.

Repeat to use up remaining chicken.

Drizzle butter over chicken.

(If I hadn't been so lazy, I would have spread these out onto two pans)

 

Bake 12-14 minutes, turning halfway through bake time, until no longer pink in center.

 

See, easy peasy.

 

Of course, I needed a kickin' sauce to go with these tasty nuggets.

And that was easy too.

Matter of fact, here's all you need.

Ranch dressing and some chipotle peppers. How kickin' you make it, is up to you, though.

I simply added a little bit of adobo sauce (that's what the chipotles are packed in) and minced up one chipotle and stirred it into about a half cup of dressing. Actually I started with a half a pepper and my husband complained it had no kick, so I had to add the other half and it was still mild enough for me.

 

So this has been a week of learning to be disciplined in my writing. Do y'all struggle with your internal editor? If so, how do you handle that bossy so-and-so?

Party Food!!

Hi everybody!!  The Fresh Pioneer is back and I needed to make some finger food for a party recently. Someone else had already snagged the veggies and dip, so what was a girl to do???

 

 

 

 

 I thought about an antipasto plate, but the last time I tried that, it was really expensive and no one ate any of it. I got to munch through two pounds of mozzarella balls marinated in olive oil and herbs. Yay, me!

 

  Maybe if I were Martha, I would have known that antipasto wouldn't fly in our little cowboy town. Live and learn.

So, I decided to make some yummy sausage balls I remember my college roommate making wayyyyy back in the good days. I mean, those days when I could eat twenty of these and not get heartburn or gain five pounds. The good days are gone. Don't ask me how I know this to be true.

 

Now, my roommate was from.... Can you guess?? :D  I'd been to the South before I met Gail, but I hadn't actually known any Southern people. We all know you can't have the South without Southerners. Those accents! The history! That food!

Awesomely delicious sausage cheese balls. (I don't think that's the real name, but we'll go with it.)

2 lbs good breakfast sausage.
4 cups Bisquick mix
2 pounds good sharp cheddar

MIX.

We have a local organic cruelty free meat provider. (I wondered about that cruelty party, because... the pig is dead. And we're gonna eat it. But apparently it has to do with the before-the-killing part.)

 

I had to go buy some of this. Who knew you could make so much with Bisquick??

                 Grated sharp cheese. YUMMY. I could just eat this whole plate.

Mold into two-inch balls and cook at 350F for about 10-15 minutes. Ours cooked really quickly, so check them after ten by cutting one open to make sure the pork sausage is no longer pink.

They look a little weird and lumpy but they are amazingly SOFT and full of flavor! I think you can dip them in some of those fancy mustards, but I prefer the standard plain ol' hotdog mustard.
    So, quick and easy and cruelty-free (no Bisquick was harmed in the making of this finger food).

In other news, I got an old dresser and was determined to bring it back to life.

Here it is, alligatored with age. Solid oak, super cheap yard sale item. Can it be saved???

I got one drawer stripped and added gloss. I like the way this is going....

But then, tragedy! Something had stained the bigger drawers, only two of them and only halfway. So when they were stripped, they looked... awful. Not clean. Not the tiger oak I was expecting. *SOB*

Miss Hilton Steele gave me good advice (as always) and told me to troll Pinterest. And two tone furniture kept popping up. Would it work??

So, taking a leap of faith (Wheeeeee!) I started. Cream colored, easy to distress, chalk added paint.

I really loved that tiger oak on the side and was so glad to be able to preserve a little of it!

And then I searched for a two days on all the knob sites. Who knew there were so many beautiful creations?? Glass, pottery, brass, wood, antiqued iron birdies... My head was whirling...
Then I remember I had a whole bucket of knobs I picked up at a garage sale. There might be something.... And there was! Big brass knobs, perfect for little hands!

 

I have another writing project happening so I'll see you writer types at the 1k1hr group! (Like that tumbler picture? Yeah, that's me on the left, with the fireworks...)

Until next time, my friends!

 

 



Pancake Heaven!

Here's an easy-peasy breakfast, lunch, supper or snack that SHOULD NOT BE TRIED BY ANYONE TRYING TO BEHAVE.

WARNING!!!!

THE SURGEON GENERAL HAS DETERMINED THAT EATING THESE DELICIOUS PANCAKES WILL RUIN ANY AND ALL THOUGHTS OF DIETING YOU MAY HAVE EVER ENTERTAINED. BEWARE!!!

Having said THAT, let me just show you a bit of quick kitchen deliciousness that keeps well, can be sliced for 'morsels' or snacks and is ten minutes, tops.

First, buy Bisquick. Every responsible person should have Bisquick in their cupboard because it makes a great "base" for so many things. Paula Deen uses Bisquick in some recipes, and I love me some Paula Deen!!!

Follow the Melt-in-your-mouth pancake recipe on the back of the box. It's amazing. Truly. You will never eat out for pancakes again because that would be just plain silly.

Here's your batter... Don't you love that big ladle???

Heat up your griddle, but not super hot. Just... regular hot. With a little oil on it. Just a smidge and a half.

Ladle the pancake batter onto the griddle. Sprinkle with chocolate and peanut butter chips. Cook until done on bottom side. You probably won't have the usual tiny-bubble-dots you normally get. But that's okay. I made this big one for fun, but you can make normal size cakes, too.

Flip over.

Cook until done on second side. Like you knew that already, didn't you?  But not too quick or hot... Just:  medium. 

Put on plate. Butter generously. Sprinkle with powdered sugar.

And there you have it, a pancake meal or dessert that literally melts in your mouth with tender, cake-y, buttery, chocolatey-peanut-buttery goodness.

So YUM!!!