Impossibly Easy Use It Up Pie Oamc Recipes

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Steps:

• Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Steps:

• Preheat oven to 350°F.
• Beat eggs until frothy.
• Combine sugar, flour, cinnamon and salt in a small bowl.
• Add eggs; mix well.
• Add corn syrup, melted butter, and vanilla.
• Mix oatmeal.
• Pour into uncooked shell.
• Bake for 45 minutes.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
• In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
• Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
• Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.

Steps:

• Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
• Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.

Steps:

• Blend all ingredients in a blender for a few seconds, until well mixed.
• Pour mixture into a 10" greased pie plate.
• Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
• Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

Steps:

• Sift all dry ingredients together in a large bowl.
• Using a fork, two knives, your fingers or a pastry blender, cut the lard into the flour mixture until the lard is completely incorporated to small pea sized pieces.
• *Work quickly, as it is important that the lard stay cold, and not begin melting. Cold lard means flaky pastry. Melt-y lard means mushy gross pastry. Keep that in mind.*.
• In a small bowl, beat egg and vinegar with a 1/2 cup of cold water.
• * The egg will help to "raise" the dough as it cooks. Not everyone uses egg in their pastry. I do. This is why you WON'T fail here.*.
• Drizzle your COLD water/ egg mixture (remember the cold lard?) into the flour/ lard and using your free hand and a fork, "pull" the dry ingredients from the outer edge of the bowl towards the drizzle of liquid.
• When you have gotten all the Egg/ water in, squish the dough down lightly to "force" the dry and wet together more.
• * Do this without kneeding. Don't kneed. I forbid this action.*.
• Flip the dough over, exposing the dry bits on the bottom of the bowl. Drizzle a small portion of the left over cold water to dampen the dry ingredients.
• Fold the dough over on itself 1 time, and push firmly into the bottom of the bowl.
• * remember what I said about kneeding? Still don't do it.*.
• Using your fingers, imagine a 'cross' on the top of the dough, marking four (4) sections apart.
• Lay out four (4) sheets of plastic wrap, and place one (1) section of the dough on each sheet of the wrap, wrapping tightly, and squishing into a disc. Put in the fridge for at least 30 minutes to 'refirm' the lard.
• When your dough has solidified again, but you can still roll it, unwrap your plastic wrap, and lay it out flat. Place another piece of plastic on top, sandwiching the dough between them. Using your rolling pin, simply turn, roll, turn, roll until you have the size/ thickness you like.
• * Because you used the plastic wrap, you also don't have to scrape a bunch of sticky pastry dough off your counter or table. Awesome.*.
• I included "Cooking" time as the "Fridge" time.

Steps:

• Heat oven to 400ºF. Spray a 9-inch pie plate with cooking spray.
• Microwave broccoli in a covered dish for 2-3 minutes, or until almost tender. Stir together cooked broccoli, onion, bell pepper and cheese in a medium bowl and transfer mixture to pie plate in an even layer.
• Stir remaining ingredients until blended. Pour over vegetable mixture in pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Spray a 9-inch pie plate with non-stick cooking spray.
• In a 2-quart saucepan, heat 1 inch of salted water.
• Add broccoli; cover and bring to a boil.
• Cook 5 minutes or until almost tender; drain thoroughly.
• In a bowl, mix together the broccoli, onion, bell pepper, and cheese.
• Add in the remaining ingredients and stir until blended.
• Transfer mixture to the pie plate.
• Bake, uncovered, at 400 degrees for 30-35 minutes or until golden brown.
• Let rest 5 minutes before cutting to serve.

Steps:

• Preheat oven to 400 degrees.
• Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9" pie plate.
• Mix remaining milk, egg and baking mix and pour over chicken mixture.
• Bake until hot and topping is golden.

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.