Impossibly Easy Brussels Sprouts Mini Pies Food

IMPOSSIBLY EASY MINI CHEESEBURGER PIES

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• Step 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• In medium bowl, stir baking mixture ingredients (1/2 cup milk, 1/2 cup Original Bisquick® mix, 2 eggs) with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes (mini kosher dill pickles, tomato, ketchup and mustard).
• This recipe was shared by Bisquick®.

LEEK, ONION, BRUSSELS SPROUTS QUICHE/PIE

Steps:

• Combine the first 8 ingredients in a pan and saute gently until the onions and leeks begin to soften.
• Take off the heat and let cool.
• Cut your cream cheese into small blocks and stir well into the leek mixture.
• Add the grated cheese, cream (if using), eggs, salt and pepper and mix well.
• Scoop into an unbaked pie shell and cook for 40 minutes at 180 C (350 F).
• I got one extra (smaller pie) simply by adding another leek, onion more sprouts to my main mixture. I can't get pie crusts ready made here so used 4Susan's Basic pastry recipe #148258 which makes one larger pie and one smaller one (as shown in my additional photographs).

IMPOSSIBLY EASY MINI THAI CHICKEN PIES

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in 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 Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. 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; serve with sliced green onions.

IMPOSSIBLY EASY MINI BREAKFAST SAUSAGE PIES

Steps:

• Heat oven to 375. Spray 2 muffin pans with cooking spray.
• In 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 in to 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.

IMPOSSIBLY EASY BRUSSELS SPROUTS MINI PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• Cook Brussels sprouts for the minimum time as directed on box; pour into medium bowl. Cool 5 minutes. Cut Brussels sprouts in half. Stir in mushrooms, thyme and pepper.
• In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Spoon slightly less than 1 tablespoon batter into each muffin cup. Divide Brussels sprouts mixture evenly among cups; sprinkle each with about 1 tablespoon cheese. Top each with 1 tablespoon batter.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan to cooling rack. Serve warm.