Impossible Southwestern Pie Salmon Impossible Pie Impossible Pizza Pie Impossible Mexican Pie
Impossible Greek Spinach Pie Impossible Chicken Pie Impossible Lasagne Pie Impossible Cheeseburger
Pie Impossible Ratatouille Pie
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
2/2 cup Bisquick
3/2 cup milk
4/2 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 (350-650 ft): Increase baking mix to
5/3 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
6/4 cup green onions, chopped 1 sm. can salmon 1 cup sharp (grated) cheddar cheese
6 (1oz.) pkg. cream cheese, in sm. pieces
6 (2oz.) jar pimiento 2 cup milk 4 eggs 1 cup Bisquick Salt and 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)
7/3 cup grated Parmesan cheese
8/2 cup Bisquick 1 cup milk 2 eggs 1 can (8 ounces) pizza sauce
9/2 package (3 1/2-ounce size) sliced pepperoni*
10/4 cup chopped green bell pepper
11/4 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
12/2 cup Bisquick
13/4 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
14/2 cup green onions, sliced 1 clove garlic, finely chopped 1 Tbsp. butter or margarine
14 (1oz.) pkg. frozen chopped spinach, drained and thawed
15/2 cup creamed cottage cheese 1 cup milk
16/2 cup Bisquick baking mix 3 eggs 1 tsp. lemon juice
17/4 tsp. pepper 3 Tbsp. grated Parmesan cheese
18/4 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
19/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups shredded mozzarella
cheese (5 ounces)
20/2 teaspoon dried oregano leaves
21/2 teaspoon dried basil leaves
22/2 teaspoon garlic powder 1 can (6 ounces) tomato paste
23/2 cup Bisquick 1 cup milk
24/4 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 Lasagne Pie
25/3 cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 1 pound ground beef
1 cup shredded mozzarella cheese (4 ounces)
26/2 cup spaghetti sauce
27/2 teaspoon salt
28/2 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)
29/2 teaspoon salt 1 cup shredded Cheddar cheese (4 ounces)
30/2 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 cup chopped zucchini 1 cup chopped pared eggplant
31/2 cup chopped tomato
32/2 cup chopped green pepper
33/4 cup chopped onion 1 med. clove garlic, crushed
34/4 cup margarine or butter
35/4 tsp. salt
36/2 tsp. dried basil leaves
37/2 tsp. dried thyme leaves
38/8 tsp. pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk
39/4 cup sour cream
40/4 cup 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.
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