Impossible Pie...Very Old Recipe

For years all of my family and friends would make this recipe for Impossible Pie....
It's like a coconut custard and it makes it's own crust....I remember how good it always smelled while baking in the oven...But most of all how easy it was to make....For an added touch after baking this delicious pie be sure to sprinkle the top with my "Best In the World" freshly ground Cinnamon. ENJOY!!!!!

EASY TO MAKE IMPOSSIBLE PIE:

1 cup sugar
1/2 cup flour
2 cups milk
4 eggs
1/2 tsp. salt
2 tsp. vanilla
1 stick soft butter
1 cup coconut

Mix al ingredients in Blender....Grease a Deep Dish 10-inch pie plate. Pour mixture into greased pie plate. Bake at 350 degrees for 40 - 45 mins. - Sprinkle with cinnamon. Cool..Enjoy.. Store left overs in refrigerator.

WARMING CHIPS TRICK

I love to serve warm chips with my salsas and queso dips, but keeping the chips warm was a challenge. Then I tried my slow cooker. I set the pot on high to heat the chips and I later turned it down t low. The chips stayed warm all evening!!!!!!!

HAM & OR TURKEY FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

I have made these for my friends and they just love them....I usually use Ham and Turkey, but feel free to make them with what you like most.....My dipping sauce will make everyone come back for more....Enjoy!!!!!!

HAM & OR TURKEY FILLED BISCUITS WITH HONEY MUSTARD DIPPING SAUCE:

BISCUITS:
1 (12 oz.) can Pillsbury Big country refrigerated buttermilk biscuits (I think that the layer type DOESN'T work as well)

1 Tablespoon Stone ground mustard

FILLING:
2 Tablespoons chopped green onions
1/4 cup butter, softened
20 slices deli sliced cooked ham or turkey ( I do both)

DIPPING SAUCE:
3 Tablespoons Stone Ground Mustard
2 Tablespoons Mayo
2 Tablespoons Honey
You can double this if you like.............

Heat oven to 400 degrees. Cut each biscuit in half crosswise (to make 2 half-moon shapes).
Place on ungreased cookie sheet.
With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
Bake for 10 - 14 minutes or until golden brown
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooked biscuit, spread both halves with about 1/4 teaspoon butter mixture.
Roll ham and or turkey slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches. (I sometimes place a fancy party pick or toothpick in sandwich to hold together better for serving)
In another bowl, combine dipping sauce ingredients, blend well.
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter for serving.

SO EASY GAME TIME HOT SUGARED SAUSAGES

THIS RECIPE IS SOOO EASY ...YET SOOO GOOD....Why not make a batch for your family and friends and serve at game time this Sunday.........

SO EASY & SO GOOD HOT SUGARED SAUSAGES:

2 pkgs. little smokie links
1 lb. bacon
1 c. brown sugar

Cut bacon and wrap smokie links. Place in shallow pan. Sprinkle brown sugar on top. Bake at 300 degrees for 45 mins. Serve Hot!!!!!

HOT BUTTERED RUM

Make this to warm you up on COLD WINTER'S NIGHT EVE!!!!!! Very Good!!!!!!

HOT BUTTERED RUM

1 lb. butter, softened
4 1/2 c. brown sugar, firmly packed
1 1/2 c. honey
2 tsp. nutmeg
1 tsp. cinnamon (my cinnamon is the BEST)
1 tsp. ground cloves

Mix all ingredients together with a spoon. Store in a covered container in refrigerator, or freezer.
(Will keep in refrigerator up to 6 months)
When ready to serve, mix 2 tablespoons batter with 1/4 cup hot water in mugs. Then add 1 1/2 ounces of rum (or less if your prefer). Fill cup with hot water and stir. Sprinkle with nutmeg and add cinnamon stick........Enjoy!

Tasty Sausage-Mushroom Bake

Made this for my Breakfast Potluck club today....Everyone loved it....I used bulk Italian Sausage instead of Bulk pork sausage...and I added some chopped green & red bell peppers. Came our really GOOD!!!!! You can serve this for breakfast, brunch, or dinner!!!!


TASTY SAUSAGE-MUSHROOM BAKE:

1 lb. bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8oz.) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage and mushrooms over med. heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish; top with 2 cups sausage mixture and half of cheese and tomatoes. Repeat layers. In a large bowl; combine the eggs, milk, mustard. salt and pepper; pour over bread mixture.
Bake Uncovered at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 mins. before serving.

Crusty Bread Boat with Crab & Artichoke Spread

You are going to love this.....Just bake up a loaf of Pillsbury refrigerated crusty French loaf, let it cool and fill with my tasty filling. Mmmmm GOOD!!!!!~

CRUSTY BREAD BOAT WITH CRAB & ARTICHOKE SPREAD:

1 can (11 oz.) Pillsbury refrigerated crusty French loaf
1 pkg. (3 oz.) cream cheese, softened
2 tablespoons mayo or miracle whip
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 small garlic clove, finely chopped
1 cup shredded Asiago cheese (4 oz.)
1 can (14 oz.) artichoke hearts, drained, chopped
1 can (6 oz.) crabmeat, well drained
1 jar (2 oz.) diced pimientos, drained
1 tablespoon chopped fresh parsley

Heat oven to 350 degrees. Bake French loaf as directed on can. COOL 30 minutes

In medium microwavable bowl, mix remaining ingredients EXCEPT the parsley. Set aside.

Cut 1-inch from top of cooled loaf. Cut top into 1-inch pieces, place in serving basket. With sharp knife, cut around inside the loaf leaving 1/2-inch thick sides. Remove bread leaving inside of loaf hollow. Cut removed bread into 1-inch pieces, place in serving bowl.

Microwave cream cheese mixture on Medium 3 to 4 minutes, stirring twice until hot. Spoon hot mixture into hollowed out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers.