Back to Bisquick: Less money means more home cooking

I remembered these Bisquick ads from the 1970s. One said "Inflation presents: the pancake." Another said "Inflation presents: the biscuit."

Betty Crocker knew that with a tightening money situation, people wouldn't be eating out as much. They also wouldn't be buying as many expensive convenience foods.

The same thing is happening today. Grocery stores are selling fewer pre-packaged convenience foods and fancy-schmancy frozen entrees. Instead, stores are seeing increases in the purchase of private label foods. You know, store generic equivalent brands.

People are once again discovering what it is to cook at home, from scratch.

Enter Bisquick (or Jiffy mix, Pioneer mix, or your favorite baking mix).

Now, some people don't count using Bisquick as baking from scratch. I disagree.

Bisquick is basically flour shortcut. It's flour with the salt, baking powder and shortening already mixed together for you. It saves you a couple of steps, but it's still miles above something that is completely instant or pre-made.

In the 70's, Bisquick gained a real grassroots following with the dawn of "impossible pies." Almost like a quiche, you mix the ingredients, pour in a pie pan, and bake. The pie forms its own crust.

I love impossible pies. They're easy, they're inexpensive, and they're quick. With most recipes, you can go from start to finish in about 30 minutes. Even my kids love them. Whip up a main dish impossible pie, heat up a side veggie and a salad... instant supper that isn't "instant."

Below are some of my favorite impossible pies. But first...

Here's how to make your own baking mix:

9 cups all purpose flour
1 Tbsp. salt
2 cups shortening
1/3 cups double-acting baking powder
1 tsp. cream of tartar
1/4 cup sugar

Blend dry ingredients together. Cut in shortening until the mix looks like corn meal. Mix can be stored in a covered container at room temperature for up to six weeks.

Impossible Bacon Pie

12 slices bacon, crisply cooked and crumbled
1 cup shredded cheddar cheese (4 ounce)
1/3 cup chopped onion
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs

Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Impossible Broccoli and Cheddar Pie

2 (10 ounce) packages frozen chopped broccoli
3 cups shredded Cheddar cheese (12 ounces), divided
2/3 cup chopped onion
1 1/3 cups milk
3 eggs
3/4 cup Bisquick
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Grease a 10-inch pie plate.
Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25-35 minutes.

Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes.

Impossible Cheeseburger Pie

1 pound ground beef
1 cup chopped onion
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1 cup milk
1/2 cup Bisquick
2 eggs

Heat oven to 400 degrees F.
Cook ground beef and onion; drain. Stir in salt. Spread in a greased 9-inch pie plate; sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour over meat mixture. Bake 25 minutes or until knife inserted in center comes out clean.

Impossible Chicken Pot Pie

2 cups cut-up cooked chicken
1 1/2 cups frozen peas and carrots, thawed and drained
1/4 cup chopped mushrooms
1/4 cup chopped onion
4 eggs
1 1/3 cups milk
3/4 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Grease a 10-inch pie plate.
Mix chicken, peas and carrots, mushrooms and onion in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.

Impossible Lemon Pie

2 cups milk
3/4 cup granulated sugar
1/2 cup Bisquick
1/4 cup butter or margarine
4 eggs
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F until a knife inserted in center comes out clean, about 50 to 55 minutes.

Impossible Macaroni and Cheese Pie

2 cups shredded Cheddar cheese (8 ounces)
1 cup uncooked macaroni
2 1/4 cups milk
4 eggs
1/2 cup Bisquick
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/4 cup shredded Cheddar cheese (1 ounce)

Heat oven to 400 degrees F. Grease a 10-inch pie plate.
Mix the 2 cups cheese and macaroni. Sprinkle into plate.
Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean about 40 minutes.
Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes.

Impossible Taco Pie

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1 (4 ounce) can chopped green chiles, drained
1 1/4 cups milk
3 eggs
3/4 cup Bisquick Baking Mix
2 tomatoes, sliced
1 cup shredded Monterrey jack or Cheddar cheese

Heat oven to 400 degrees F. Grease a 10-inch pie plate.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in dry taco seasoning mix. Spread in plate; sprinkle with chiles.
Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes.
Top with tomatoes; sprinkle with cheese. Bake until cheese is golden brown and knife inserted in center comes out clean, 8 to 10 minutes longer.
Cool 5 minutes.
Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

Impossible Tuna and Cheddar Pie

2 cups chopped onions
1/4 cup butter or margarine
2 (6 1/2 ounce) cans solid white tuna in water, drained
2 cups shredded Cheddar cheese, divided
3 eggs
1/4 cup milk
1 cup Bisquick
1/8 teaspoon pepper
2 tomatoes, thinly sliced

Heat oven to 400 degrees F. Grease a casserole dish or glass pie plate.
Cook onions and butter over low heat until light brown. Sprinkle tuna and 1 cup of cheese into baking dish.
Beat eggs, milk, Bisquick and pepper in blender on high for 15 seconds. Pour into baking dish. Bake for 25 to 30 minutes or until a knife inserted in center comes out clean. Top with remaining cheese and the tomatoes. Bake 3 to 5 minutes longer until cheese is melted.

Impossible Coconut Pie

1/2 cup Bisquick
2 cups milk
1 cup flaked coconut
3/4 cup sugar
1/4 cup butter, softened
1 1/2 tsp vanilla (I use 1 tsp vanilla and 1/2 tsp coconut flavoring)
4 eggs

Preheat the oven to 350 degrees. Combine all the ingredients in a bowl and pour into a greased 9" pie dish.
Bake for 50 - 55 minutes until the top is golden brown. Chill and serve.

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