Saturday, January 21, 2012

Impossible Pies

Have you ever made an impossible pie? They are good and they are usually pretty easy. The recipes might LOOK like they take some doing, but really, they don't! They are also easily adaptable.

Did you know you can use a smallish plastic basket to set your recipe ingredients into and have at hand when the time comes for popping it in the oven? Mix the dry ingredients for the "impossible" part into a baggie or container. Then add the can goods or what ever is reasonably possible to the basket and you'll have less to grab when you are ready to make it. You can also mix wet ingredients together and put into your casserole dish. Then all you'll need to do (usually later that day or the next) is mix the "impossible" ingredients and finish it off quickly.

Below this cute little divider are 2 recipes for EASY impossible pies I'd like to try.


1 1/3 c Milk
3 tb Butter or margarine - softened
4 Eggs
1/2 c Sugar (You can use Splenda or Truvia!)
1/2 c Buttermilk biscuit mix
1 c Canned pumpkin
Pumpkin pie spice
Whipped cream (optional)

Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed.

Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool.
Serve with whipped cream, if desired.

Impossible Bacon Breakfast Pie

1 pound bacon
1 can chopped green chiles
1 cup grated Monterey jack cheese
1 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
salt and pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350ºF until tests done with knife (35-45 min).

I think you can get away with this one for any meal!

Do you think you'd like one of these? I REALLY do need to get some MYO bisquick mix made up! Today would be good!


Wednesday, January 18, 2012

Wisconsin Fun Facts

Wisconsin Leads the Nation In:
* Number of Dairy Farms: 18,000
* Number of Cheese Plants: 126
* Total U.S. Cheese Production: 2 Billion Pounds
* Wisconsin is the first in the production of many popular cheese varieties.

Percent of Total U.S. Production:
* 80% - Cold Pack & Cheese Food
* 67% - Muenster
* 43% - Brick
* 26% - Cheddar
* 25% - Mozzarella

Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply.

Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese.

Wisconsin cheesemakers use about 90% of Wisconsin's milk supply to make more than 2 billion pounds of cheese every year.

Wisconsin has 1,290 licensed cheesemakers--more than any other state.

Wisconsin has the country's most stringent state standards for cheesemaking and overall dairy product quality.

Wisconsin ranks first among all states in the production of Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses.

Wisconsin is home to more than 126 cheese plants--more than any other state in the country--that produce more than 350 varieties, types and styles of Wisconsin cheese--nearly double that of any other state.

There are six major breeds of cattle in Wisconsin and the United States:
* Ayrshire
* Brown Swiss
* Guernsey
* Holstein
* Jersey
* Milking Shorthorn

In an average day, a dairy cow will:
* Eat about 90 pounds of feed
* Drink a bathtub full of water
* Produce 5 to 6 gallons of milk a day, which is about 80 8-ounce glasses of milk!

The average dairy cow weighs about 1.400 pounds.
* Cows have four stomach compartments.
* Cows spend an average of six hours each day eating, and an additional eight hours ruminating or chewing their cud.
* Most cows chew at least 50 times per minute.

* If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water each day!
* To get the same amount of calcium provided by a quart of milk you would have to eat three and a half pounds of peas, 27 oranges, 50 tomatoes or 50 slices of whole wheat bread.

* Dairy farmers milk their cows at least twice a day, every day.
* There are approximately 340 to 350 squirts in a gallon of milk. Thank goodness milking machines were invented in 1865!

Remember the tale of Little Miss Muffet?
* Her curds and whey were an early version of cottage cheese.

The average American eats more than 27 pounds of cheese each year, 30% more than 10 years ago,and will consume about a ton of cheese during a lifetime!

It takes:
* 10 pounds of whole milk to make one pound of cheese.
* 12 pounds of whole milk to make one pound of ice cream.
* 21.2 pounds of whole milk to make one pound of butter.

* One quart of milk weighs 2.15 pounds
* One gallon of milk weighs 8.6 pounds
* 46.5 quarts of milk equals 100 pounds

It's neat to have a divider that fits the topic!

This info came to me thru a group. I find it interesting, but I do believe there is some old info here. I don't think the AVERAGE cow only produces 5-6 gallons a day. Some breeds do, but then there is the Holstein who is a major milker and many milk double that. So, please don't take the info as verbatim and fact. If you need to, please do research further and see what the real facts are. I'm posting this as a starting point. If you do research this, please do make a comment giving the info you found and if you have the source, that would be great too!

I would also LOVE LOVE LOVE to find this info for EACH state here in the US. I would find that very interesting too.

I also didn't edit out the info that wasn't exactly food related. I feel it's important that we all learn more about our food, how it's created, from where, etc. I think an informed person can make better decisions about their food. We don't all have farms or ranches either so people don't learn some of the important food info that was learned in the past. So I hope you enjoy it and aren't disgusted by some animal info along with our food info. After all, milk does come from a cow, goat, sheep, etc.

Tuesday, January 17, 2012

Calzone vs Stromboli

Did you know, according to Mario Batalli, that a calzone is traditionally made with cheese and ham? And, if you add a sauce it becomes a stromboli?

I didn't! I called them all calzones if they were made with bread or pizza dough.

I do like them and should make them more often. They are a very easy way to eat a "pizza" contained so it's not so messy if it has lots of goodies, and especially in the hot stage.

Here's one I've made in the past. It was whole wheat bread flour and the green is fresh parsley. It has fresh tomato instead of store-bought sauce, my own goat milk cheese, etc. It was DELICIOUS and easy to make. A bread machine makes mixing up the dough and the first kneading soooo easy!

I learned the difference on The Chew tv show on ABC. I love the show and always enjoy it most when Mario is on.

Sunday, January 8, 2012