Seasons greetings, kittens! I have been at Casa de Mum & Dad for the past few days and we’re getting our holly jolly on. Yesterday my mum and I drove up to scenic Zelienople, PA to pick up our Christmas ham at Herb Brittner’s Smokehouse and Radiator Shop. We stopped by Carol’s Bakery on Main Street (celebrating 40 years!) to pick up cookies and rolls and stollen. It’s the best bakery.
Since we are having a great big holiday fest for Christmas Eve, I decided to make dinner last night. Something simple, easy, and something that I need to make for this here blog. It’s Impossible Brunch Pie!
You know the drill. BUT! This time I used an actual blender (I typically just use the stand mixer).
Here’s the pie, through photos:
Now, I don’t know if this is because we used gluten-free Bisquick (mum has The Gluten) or because I used a blender, but this impossible pie was so fluffy–it was like a biscuit! Look at it!
I loved the consistency of this–it was like a cheesy base with fluffy biscuit on top. The sour cream and the cottage cheese blended so nicely. So much better than some of the past pies made with milk, egg, and shredded cheese. You could put some basil and oregano and other herbs in it and get a really nice Italian thing going on.
This may have been my favorite of all the Impossible Pies. Well, maybe with the exception of Impossible Taco Pie. But who doesn’t love a Taco Pie? For serious. Who ever says no to Taco Pie?
Anyway, you know what this means?
ONLY ONE MORE PIE LEFT!
Do you think I can make it happen before midnight on the 31st?
I don’t know! But I do know this–I hope all of you have a fabulous Christmas/End of Hannukah/Festivus (did you know that today is Festivus?).
I’ll see yinz all on the flipside!