Re-posting of recipes

[Chris in NM]

Impossible Breakfast Pie


12 slices bacon
1 c. Swiss cheese, shredded
1/3 c. chopped onion
2 c. milk
4 eggs
1 c. Bisquick mix
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 400 degrees. Grease 10 inch pie plate. Crisply cook bacon; drain on paper towels and blot all fat; crumble. Sprinkle bacon, onion and cheese in pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with mixer/beater. Pour into pie plate. Bake at 400 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes; cut in wedges and serve. Makes a quiche-like pie; forms its own crust. Good with salsa served as accompaniment. Serves 6 to 8.

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Impossible Brunch Pie

1 pkg. (10 oz.) frozen chopped broccoli or chopped spinach or 1 pkg. (8 oz.) frozen asparagus spears, cooked and drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6 to 8 servings High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.

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Impossible Cheeseburger Pie

1 lb. ground beef
1 1/2 c. chopped onion
1/8 tsp. salt
1 c. shredded cheddar cheese (4 oz.)
Salt & pepper to taste
1 1/2 c. milk
3/4 c. Jiffy or Bisquick mix
3 eggs

Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8.

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Impossible Taco Pie

1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning (Schilling)
1 can (4 oz.) chopped green chilies
1 1/4 c. milk
3/4 c. Bisquick
3 eggs
2 tomatoes
1 c. shredded cheese (Jack or cheddar)
Sour cream

Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk and Bisquick and eggs until smooth, 15 seconds in blender or 1 minute by hand. Pour into plate, bake 25 minutes. Top with cheese and tomatoes. Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese. Serves 6 to 8.

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Impossible Chicken Broccoli Pie

2 cans chunk chicken, well drained
1 (10 oz.) pkg. frozen, chopped broccoli, rinsed and drained
1 1/2 c. shredded cheddar cheese
1 c. milk
3 eggs, can use Egg Beaters
1/2 c. Bisquick
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Savory Topping (see below)

Heat oven to 400 degrees. Layer chicken, broccoli, and cheese in greased pie plate. Beat remaining ingredients except topping for 15 seconds in blender or 1 minute with hand beater. Pour over mixture in pie plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, about 15-20 minutes. Cool 5 minutes.

SAVORY TOPPING:
1/2 c. Bisquick
1/4 c. chopped nuts
1/4 c. grated Parmesan cheese
1/8 tsp. garlic powder
2 tbsp. firm margarine or butter

Mix, cutting in margarine or butter.


Impossible Lasagna Pie

1/2 c. sm. curd cottage cheese
1 lb. ground beef, cooked & drained
2 c. Mozzarella cheese, shredded
1 tsp. oregano
1 (6 oz.) can tomato paste
1 c. milk
2 eggs
2/3 c. Bisquick or Jiffy baking mix
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inch or square baking dish 8 x 8 x 2 inch. Layer cottage cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater or until well blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; return to oven 1 to 2 minutes.
(Serves 6 to 8.)

Source: Nancy's Kitchen
www.nancyskitchen.com

[Chris in NM]

Impossible Lasagna Pie

1/2 c. sm. curd cottage cheese
1 lb. ground beef, cooked & drained
2 c. Mozzarella cheese, shredded
1 tsp. oregano
1 (6 oz.) can tomato paste
1 c. milk
2 eggs
2/3 c. Bisquick or Jiffy baking mix
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inch or square baking dish 8 x 8 x 2 inch. Layer cottage cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater or until well blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; return to oven 1 to 2 minutes.
(Serves 6 to 8.)

Source: Nancy's Kitchen
www.nancyskitchen.com

Impossible Greek Spinach Pie

1/2 c. green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 c. creamed cottage cheese
1 c. milk
1/2 c. Bisquick baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. feta cheese

Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.

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Impossible Zucchini-Tomato Pie

2 c. chopped zucchini
1 c. chopped tomato, fresh
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1/2 tsp. salt
1/4 tbsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings.

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Zucchini Quiche Impossible Pie

2 c. diced zucchini
1 tsp. butter
1 tsp. salt
1 3/4 c. milk
1/2 c. Parmesan cheese
1/4 tsp. pepper
1/2 c. Bisquick
4 eggs

Lightly saute zucchini in butter and season with salt and pepper. Place in a 2 quart casserole. Place in blender: Bisquick, milk, eggs and cheese. Blend 1 minute. Pour on top of sauteed zucchini and place in oven. Bake at 350 degrees 50 to 55 minutes.

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Banana Split Pancakes
Makes 5 servings

Caramel-Banana Topping (below)
2 cups Original Bisquick(r)
1 1/2 cups milk
1/4 cup chocolate-flavored syrup
1 egg
1/3 cup miniature semisweet chocolate chips
1 1/3 cups Sliced strawberries
2/3 cup Whipped topping
1/3 cup Chopped peanuts

Heat skillet over medium-high heat or electric griddle to 375°; grease skillet or griddle. Prepare Caramel-Banana Topping; keep warm.

Beat Bisquick, milk, chocolate syrup and egg in large bowl with wire whisk or hand beater until well blended (batter will be thin). Stir in chocolate chips. Pour a little less than 1/4 cup batter for each pancake into hot skillet (because chocolate chips will sink, scoop batter from bottom of bowl for a more even spacing of chips).

Cook about 1 1/2 minutes or until edges are dry. Turn; cook about 1 minute or until done. Serve with Caramel-Banana Topping and desired amounts of strawberries, whipped topping and peanuts. Garnish with chocolate-flavored syrup and maraschino cherries if desired. About 16 pancakes.

Caramel-Banana Topping

1 cup caramel topping
3 medium bananas, diagonally sliced

Heat topping until warm. Gently stir in bananas.


Banana Split Shortcakes
Makes 9 servings

2 1/3 cups Bisquick(r) Original baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 pint vanilla or chocolate ice cream
1 package (10 ounce) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1 cup frozen (thawed) whipped topping
1/3 cup chocolate fudge topping, heated

Heat oven to 425°.<br>
Stir baking mix, milk, sugar and margarine until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown.

Split warm shortcakes. Fill and top with ice cream, strawberries, bananas, whipped topping and fudge topping.

High Altitude (3500-6500 ft): Heat oven to 450°. Decrease sugar to 1 Tbsp.

[Chris in NM]

Banana Split Shortcakes
Makes 9 servings

2 1/3 cups Bisquick(r) Original baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 pint vanilla or chocolate ice cream
1 package (10 ounce) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1 cup frozen (thawed) whipped topping
1/3 cup chocolate fudge topping, heated

Heat oven to 425°.<br>
Stir baking mix, milk, sugar and margarine until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown.

Split warm shortcakes. Fill and top with ice cream, strawberries, bananas, whipped topping and fudge topping.

High Altitude (3500-6500 ft): Heat oven to 450°. Decrease sugar to 1 Tbsp.


Belgian Waffles with Berry Cream
Makes twelve 4-inch squares

2 eggs
1 cup milk
2 1/3 cups Bisquick(r) Original baking mix
2 tablespoons granulated sugar
1/4 cup vegetable oil
Berry Cream (below)

Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil or shortening.

Beat eggs in small bowl on high speed about 3 minutes or until thick and lemon colored. Stir in milk. Beat in baking mix and granulated sugar on low speed until smooth. Gently fold in oil.

Pour by slightly less than cupfuls onto center of hot waffle iron. Close lid of waffle iron.

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top with Berry Cream and, if desired, additional berries.

Berry Cream

1 cup whipping (heavy) cream
1/4 cup powdered sugar
2 cups sliced fresh strawberries or 1 package (10 ounces) frozen sliced strawberries, thawed and drained
1/2 cup fresh or frozen (thawed and drained) blueberries

Beat whipping cream and powdered sugar in medium chilled bowl on high speed until stiff. Fold in strawberries and blueberries.

High Altitude (3500-6500 ft): No changes.


Impossible Ratatouille Pie

1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.

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Impossible Banana Cream Pie
6 servings

1 cup Milk
1/3 c Butter
1 ts Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tb Sugar; powdered

Preheat to 350F.

Grease pie plate, 9x 1 1/4 inch. Beat milk, butter, vanilla,
eggs, granulated sugar and Bisquick till smooth, 30 seconds
in blender on High or 1 minute with hand beater. Pour into
plate.

Bake till knife inserted in centre comes out clean, about 30
minutes.

Cool completely.

Arrange bananas slices on pie. Beat whipping cream and powdered
sugar in chilled bowl till stiff; spread over top.

[Chris in NM]

Impossible Apricot Pie
Makes 8 servings

1/2 cup Bisquick(r) Original baking mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons margarine, butter or spread
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves

Heat oven to 350°. Grease 9-inch pie plate. Stir together all ingredients except preserves until blended. Pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely.

Heat preserves over low heat until melted; spread over pie. Cool. Garnish with sweetened whipped cream if desired. Cover and refrigerate any remaining pie.

If using spread, use only stick that has more than 65% vegetable oil.

High Altitude (3500 to 6500 ft): No changes.

Impossible Pecan Pie
Makes 8 servings

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
1/2 cup Bisquick(r) Original baking mix
1/4 cup margarine or butter or,* softened
3/4 cup milk
3/4 cup light or dark corn syrup
1 1/2 teaspoons vanilla
4 eggs

Heat oven to 350°. Grease 9-inch pie plate. Sprinkle pecans in pie plate.

Beat remaining ingredients with fork until blended. Pour into pie plate.

Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

*If using spread, use only stick that has more than 65% vegetable


Impossible Vegetable Pie


Butter a large pie plate. Cover bottom with a layer of cooked broccoli, about 2 cups, plus the following: 1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese

Combine and beat for 1 minute: 1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 tsp. salt
1/4 tsp. pepper

Pour over vegetables. Bake 35-40 minutes at 400 degrees. Allow to stand for 5 minutes.

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Impossible Quesadilla Pie

2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk
1 c. Bisquick baking mix
4 eggs

Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings.

[Chris in NM]

Impossible Chili Pie

1 lb. ground beef
1 (7 1/2 oz.) can of whole tomatoes, drained and chopped
1/2 c. onion, chopped
1 env. chili seasoning mix
1 c. Cheddar cheese, shredded
1 c. milk, maybe less
3/4 c. Bisquick baking mix
3 eggs

Grease pie pan. Cook and stir ground beef in skillet until brown. Drain grease and stir in tomatoes, onions and seasoning mix. Spread in pie pan and sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie pan. Bake 30 to 35 minutes at 375 degrees or until golden brown.


Angel Cream Biscuits
Makes 12 biscuits

1 package quick active dry yeast
1/4 cup warm water (105° to 115°) <br>1 tablespoon sugar
2 cups Original bisquick(r)
1/4 cup half-and-half

Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half-and-half until dough forms.

Turn dough onto surface generously dusted with Bisquick; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.

Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Serve warm.

High Altitude (3500-6500 ft): Heat oven to 450°. Bake 7-9 min.

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Apricot Scones
Makes 8 scones

2 cups Bisquick(r) Original baking mix
1/3 cup finely chopped dried apricots
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg About
2 tablespoons milk
About 2 tablespoons sugar

Heat oven to 425°. Grease cookie sheet. Mix baking mix, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 10 times.

Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into baking mix). Brush dough with milk; sprinkle with about 2 tablespoons sugar. Cut into 8 wedges but do not separate.

Bake about 12 minutes or until golden brown; carefully separate wedges. Serve warm.

Variations:
Raisin Scones --Use 1/2 cup raisins instead of the finely chopped dried apricots.

Almond Scones --Use 1/2 cup coarsely chopped almonds instead of the finely chopped apricots and stir in 1/4 teaspoon almond extract with the whipping cream.

High Altitude (3500-6500 ft): Heat oven to 450°. Decrease 3 Tbsp sugar to 2 Tbsp.

[Chris in NM]

Other Bisquick Recipes

Oven-Baked Chicken
Makes 6 Servings

1 tablespoon margarine or butter
2/3 cup Original Bisquick(r)
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2-pound cut-up broiler-fryer chicken

Heat oven to 425°. Melt margarine in rectangular baking dish, 13x9x2 inches, in oven.

Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and margarine should be hot).

Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut


Burrito Bake
Servings: 4

1 (16 oz.) can refried beans
1 cup Bisquick
1/4 cup water
1 lb. ground beef
1 cup salsa
1 1/2 cups shredded cheese
3 green onions - chopped

Spray 9 inch pie pan with Pam. Mix refried beans, Bisquick and water together. Spread in pie pan and scoop out center to form crust. Brown ground beef - then put in shell. Pour salsa over beef, spreading evenly. Spread cheese and green onion over salsa.

Bake at 375 degrees for 30 minutes.


Breaded Pork Chops
Servings: 4


1/2 cup Bisquick Original or Reduced Fat Baking Mix
12 saltine crackers, crushed (1/2 cup)
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
8 pork boneless loin chops, 1/2 inch thick (about 2 pounds)

Mix baking mis, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with baking mix mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.

Cook pork in skillet 8-10 minutes, turning once until pork is slightly pink in center.


Turkey Casserole
Servings: 6

2 cans (10 1/2 oz. each) condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked vegetables
3 cups cut-up cooked turkey
2 cups Bisquick Baking Mix
1/2 cup cold water
1/2 cup cranberry sauce

Heat oven to 450 degrees. Heat soup and milk, stirring frequently. Stir in vegetables and turkey; heat through. Pour misture into undgreased 3-quart casserole. Keep hot in oven while preparing topping. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Roll dough into a rectangle, 12x9 inches; spread with cranberry sauce. Roll up beginning at wide side; spread with cranberry sauce. Roll up beginning at wide sides; cut into 1-inch slices. Place slices cut side down on hot turkey mixture.

Bake uncovred 20 minutes or until biscuits are golden brown.

Oven-Roasted Fish Dinner
Servings: 4

1/2 cup Bisquick Original or Reduced Fat Baking Mix
1/2 cup yellow cornmeal
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 to 1 1/2 pound fish fillets
1/2 cup plain fat-free yogurt
1 medium zucchini, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into wedges
1 medium red bell pepper, cut into 8 pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt

Heat oven to 450 degrees.
Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray.
Mix baking mix, cornmeal, oregano and salt.
Dip fish into yogurt, then coat with baking mix misture.
Place in one side of pan.
Toss remaining ingredients; spoon into other side of pan.
Bake uncovered 18 - 22 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

[Chris in NM]

Butterfly Shrimp
Servings: 4

1 pound cleaned shrimp
1 cup Bisquick Baking Mix
2 eggs
1/2 cup cold water
1/2 teaspoon salt

Heat fat or oil (1 1/2 inches) to 375 degrees in electric skillet. Cut slit lengthwise in shrimp but do not cut completely through. Flatten shrimp and pat dry.
Stir remaining ingredients until smooth.
Dip shrimp into batter.
Fry in hot fat 1/2 to 1 minute on each side or until golden brown. Drain and serve immediately.


Cajun Chicken Casserole
Makes 6 Servings

1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup
1 1/2 teaspoons Cajun Creole seasoning
1 1/2 cups Original Bisquick(r)
1 cup milk
2 eggs

Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning.

Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture.

Bake 30 to 35 minutes or until light golden brown.

High Altitude (3500-6500 ft): Heat oven to 400°. <br>

Quick Chicken and Dumplings
Makes 6 Servings

1 1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup
1 cup Original Bisquick(r)
1/3 cup milk Paprika, if desired

Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

Mix Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

High Altitude (3500-6500 ft): No changes.


Country Chicken and Biscuits
Makes 6 Servings

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick(r)
1 cup milk

Heat oven to 400°. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.

Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.

Bake 25 to 30 minutes or until biscuits are golden brown.

High Altitude (3500-6500 ft): Decrease cold water to 1/3 cup and chicken to 5 cups. Bake about 30 min.


Family-Favorite Stew
Makes 6 Servings

1 pound ground beef 3 cups water
1 can (28 ounces) diced tomatoes (any variety), undrained
1 can (6 ounces) tomato paste
1 bag (16 ounces) frozen vegetables
2 1/4 cups Original Bisquick(r)
2/3 cup milk

Heat oven to 425°. Cook beef in ovenproof Dutch oven over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.

Stir Bisquick and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.

Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

High Altitude (3500-6500 ft): Heat oven to 450°. <br>

Hot Dogs 'n Crescents
Makes 8 crescents

1 3/4 cups Original Bisquick(r)
1/3 cup milk
1 tablespoon yellow mustard
3 tablespoons pickle relish, drained
2 slices process American cheese food, each cut into
4 strips
8 hot dogs
Additional pickle relish, if desired

Heat oven to 425°. Grease cookie sheet. Mix Bisquick, milk and mustard until soft dough forms; beat 30 seconds. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.

Roll dough into 13-inch circle; cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.

Bake about 12 minutes or until golden brown. Serve with additional pickle relish.

High Altitude (3500-6500 ft): Heat oven to 450°. <br>

[Chris in NM]

Baked Taco Sandwich
Makes 4 servings

1 pound ground beef
1 envelope (1 1/4 ounces) taco seasoning mix
1 cup Original Bisquick(r)
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired Chopped tomatoes, if desired

Heat oven to 450°. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.

Mix Bisquick and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.

Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.

High Altitude (over 3500 ft): Not recommended for use.

Cornbread 'n Chili
Makes 8 servings

1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick(r)
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt 3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over medium heat, stirring frequently, until beef is brown; drain.

Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling, stirring frequently.

Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake 50 to 60 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.

Chicken and Cheese Casserole
Makes 6 servings

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick(r)
2/3 cup milk

Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.

Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.

Bake 20 to 25 minutes or until biscuits are golden brown.

High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn, soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top with biscuits. Bake 30-35 min.


Barbecued Turkey Bake
Makes 6 servings

1 1/2 cups cut-up cooked turkey
1/3 cup chili sauce
2 tablespoons honey
1 teaspoon soy sauce
1/4 teaspoon red pepper sauce
1 small onion, sliced and separated into rings
1 1/2 cups Original Bisquick(r)
1/3 cup cold water
1 cup shredded mozzarella cheese (4 ounces)

Heat oven to 375°. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.

Stir Bisquick and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12x6 inches, on ungreased cookie sheet with hands dusted with Bisquick; pinch edge, forming 1/2-inch rim. Spoon turkey mixture onto dough.

Bake 25 to 30 minutes or until edge of crust is light brown. Immediately sprinkle with cheese.

High Altitude (3500-6500 ft): Heat oven to 400°. <br>

[Chris in NM]

Beef Stroganoff Casserole
Makes 6 Servings

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Bisquick(r) Original baking mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

Stir baking mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

High Altitude (3500-6500 ft): Bake 22-26 min.


Spinach and Pasta Bake
Makes 8 servings

1 package (7 ounces) elbow macaroni (2 cups), cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (4 ounces) sliced mushrooms, drained
1 cup Bisquick(r) Reduced Fat baking mix
1 3/4 cups fat-free (skim) milk
1 1/4 cups fat-free cholesterol-free egg product
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup reduced-fat shredded Cheddar cheese

Heat oven to 375°. Grease rectangular baking dish, 11x7x1 1/2inches. Stir together macaroni, spinach and mushrooms; spread in dish.

Beat remaining ingredients except Cheddar cheese in large bowl with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture.

Bake uncovered 40 to 45 minutes or until golden brown.

High Altitude (3500-6500 ft.): No changes.

Easy One-Dish Ham Bake
Makes 8 to 10 servings

1 bag (1 pound) frozen broccoli cuts, rinsed and drained
1 can (10 3/4 ounces) 98% fat-free condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup fat-free (skim) milk
3 cups cut-up cooked ham, chicken, turkey or beef
2 cups Reduced Fat Bisquick(r)
1 1/2 cups skim milk

Heat oven to 450°. Mix broccoli, soups, 1 cup milk and the ham in ungreased rectangular baking dish, 13x9x2 inches.

Stir Bisquick and 1 1/2 cups milk in medium bowl until blended. Pour evenly over soup mixture.

Bake uncovered 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving.


Chili with Corn Dumplings
Makes 6 Servings

1 1/2 pounds ground beef
3/4 cup chopped onion
1 can (15 1/4 ounces) whole kernel corn
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick(r)
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Mix Bisquick and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.

Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

High Altitude (3500-6500 ft): Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 min. Cover and cook 15-18 min longer.

[Chris in NM]

Easy Taco Pot Pie
Makes 6 Servings

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 jar (16 ounces) taco sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick(r)
1/2 cup milk
1 egg

Heat oven to 400°. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour over beef mixture.

Bake about 30 minutes or until golden brown.

======
Tuna Melt
Makes 6 Servings

2 cups Original Bisquick(r)
1/3 cup mayonnaise or salad dressing
1/3 cup milk 2 cans (6 ounces each) tuna, drained and flaked
1/2 cup finely chopped celery
1/3 cup mayonnaise or salad dressing
2 tablespoons sweet relish
6 slices process American cheese

Heat oven to 450°. Grease cookie sheet.

Mix Bisquick, 1/3 cup mayonnaise and the milk; beat 30 seconds. Pat into rectangle, 12x8 inches, on cookie sheet.

Bake about 8 minutes or until light brown. Mix remaining ingredients except cheese. Spread over hot rectangle. Top with cheese slices. Bake about 5 minutes longer or until filling is hot and cheese is melted.

High Altitude (3500-6500 ft): Heat oven to 475°. Increase second bake time to 5-10 min.

Vegetable Stew with Herb Dumplings
Makes 4 Servings

1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked rosamarina (orzo) pasta
4 cups chicken or vegetable broth
1 teaspoon ground mustard
1 bag (1 pound) frozen sweet peas, potatoes and carrots, thawed
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Reduced Fat Bisquick(r)
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk

Cook onion in oil over medium heat in Dutch oven, stirring occasionally, until crisp-tender.

Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.

Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 12 min. Cover and cook 12 min longer.


Lemon-Apricot Chicken
Makes 6 Servings

1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons water
1 cup Reduced fat Bisquick(r)
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder 6 small boneless, skinless chicken breast halves (about 1 pound)
Lemon-Apricot Sauce (below)

Heat oven to 425°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Beat egg product and water slightly. Mix Bisquick, lemon peel and garlic powder. Flatten chicken breast halves between sheets of plastic wrap or waxed paper to 1/2-inch thickness.

Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.

Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Make Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices if desired.


Lemon-Apricot Sauce

2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger

Mix all ingredients in saucepan; heat through.

Pear Brunch Cake
Makes 8 servings

1 can (16 ounces) pear halves, drained
1 3/4 cups Bisquick(r) Reduced Fat baking mix
1/2 cup sugar
3/4 cup milk
1/4 cup margarine, butter or spread, melted
1/2 teaspoon ground cinnamon
2/3 cup plain nonfat yogurt

Heat oven to 400°. Grease and flour round pan, 8x1 1/2 inches. Cut pear halves into thin slices.

Stir together baking mix, sugar, milk and margarine. Pour into pan. Arrange pear slices in circular pattern on batter; sprinkle with cinnamon.

Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Top each serving with yogurt.

High Altitude (3500-6500 ft): Heat oven to 425°. Decrease baking mix to 1 1/2 cups and add 1/4 cup Gold Medal(r) all-purpose flour. Decrease sugar to 1/4 cup.

Easy Garden Bake
Makes 6 servings


1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick(r) Reduced fat baking mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400°. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.

Stir remaining ingredients until blended. Pour into pie plate.

Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

High Altitude (3500-6500 ft): Increase baking mix to 3/4 cup and bake time to 35-40 min.

[Chris in NM]

Salsa Pizza with Cheese Crust
Makes 8 servings

1 pound ground beef
1 1/4 cups thick-and-chunky salsa
2 cups Bisquick(r) Original baking mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese spread
1/4 cup hot water 4 medium green onions, sliced (1/2 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)

Heat oven to 375°. Grease large cookie sheet.

Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.

Stir baking mix, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.

Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

High Altitude (3500-6500 ft): No changes.


California Pizza
Makes 8 servings

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick(r)
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced

Heat oven to 425°. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Mix Bisquick and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.

Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

High Altitude (3500-6500 ft): Use boiling water to make dough.

Velvet Crumb Cake
Makes 8 servings

1 1/2 cups Bisquick(r) Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Topping (below)

Heat oven to 350°. Grease and flour 8-inch square pan or 9-inch round pan.

Beat all ingredients except topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

Make Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Topping

1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons margarine or butter, softened
2 tablespoons milk

Stir together all ingredients.

High Altitude (3500-6500 ft): Heat oven to 375°. Use 9" square pan. Decrease baking mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 min.

Key Lime-White Chocolate Cookies
Makes about 3 1/2 dozen cookies

1/2 cup margarine or butter, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 1/3 cups Bisquick(r) Original baking mix
6 drops green food color, if desired
1 package (6 ounces) white chocolate (white baking bars), cut into chunks
1 tablespoon grated lime peel

Heat oven to 350º. Beat margarine, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in baking mix. Stir in food color, white chocolate chunks and lime peel.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.

High Altitude (3500 to 6500 feet): Bake 9 to 11 minutes.

[Chris in NM]

Mocha-Fudge Cheesecake
Makes 8 servings

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup Bisquick(r) Original baking mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
Chocolate Topping (below)

Heat oven to 350°. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.

Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.

Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.

Chocolate Topping
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 container (8 ounces) sour cream
1 teaspoon vanilla

Mix chocolate, powdered sugar and liqueur in small bowl. Stir in sour cream and vanilla.

High Altitude (3500-6500 ft): Bake about 40 min.

Sweet Potato-Caramel Twist Coffee Cake
Makes 12 twists

1/3 cup margarine, butter or spread*
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 cup chopped pecans
2 1/2 cups Bisquick(r) Original baking mix
2/3 cup mashed cooked vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons margarine, butter or spread,* softened
3 tablespoons packed brown sugar

Heat oven to 400°. Melt 1/3 cup margarine in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.

Mix baking mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with baking mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons margarine over dough. Sprinkle 3 tablespoons brown sugar over margarine. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.

Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.

*If using spread, use only stick that has more than 65% vegetable oil.

High Altitude (3500-6500 ft): No changes.

Easy Chocolate Chip Cookies
48 servings

3/4 c Butter (soft)
1 lb Brown sugar
3 ea Eggs
4 c Bisquick
1 c Chopped nuts
12 oz Chocolate chips

Heat oven to 375 degrees.

Mix well butter, brown sugar and eggs; stir in Bisquick, nuts
and chocolate chips. Drop with teaspoon 2 inches apart on
ungreased cookie sheet.

Bake about 10 minutes until light brown.

Yield: 4 dozen.

Raspberry Upside-Down Cake
Makes 9 servings

1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Bisquick(r) Original baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired

Heat oven to 350°. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.

Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream.

High Altitude (3500-6500 ft): Not recommended for use.

[Chris in NM]

Banana Boston Cream Dessert
Makes 8 servings

Pudding (below)
1 1/2 cups Bisquick(r) Original baking mix
1/2 cup sugar
1/3 cup milk
2 tablespoons baking cocoa
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla
2 eggs
2 medium bananas, sliced
1/4 cup chocolate or fudge topping

Make Pudding. Heat oven to 350°. Grease and flour round pan, 9x1 1/2 inches.

Beat remaining ingredients except bananas and topping on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Serve cake topped with pudding and bananas. Drizzle with topping. Cover and refrigerate any remaining dessert.

Pudding

1 package (4-serving size) vanilla instant pudding and pie filling mix
1 1/4 cups milk
1 cup frozen (thawed) whipped topping

Beat pudding mix (dry) and milk in medium bowl with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Cover and refrigerate 1 hour.

High Altitude (3500-6500 ft): No changes.

Peach Cobbler
Makes 6 to 8 servings

1 cup Original Bisquick(r)
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peaches,* drained

Heat oven to 375 degrees.

Stir together Bisquick, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.

Bake 50 to 60 minutes or until golden.

*2 cups fresh or frozen (thawed and drained) peaches can be used instead.

Double Recipe:
Make as directed--except double all ingredients and use rectangular baking dish, 13x9x2 inches.

High Altitude (3500-6500 ft): Heat oven to 400°. Use 1/3 cup butter and 1/2 cup sugar (2/3 cup butter and 1 cup sugar for double recipe). Bake 45-50 min.


Pumpkin-Spice Dessert
Makes 12 servings

1 cup Bisquick(r) Original baking mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup firm margarine or butter
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons firm margarine or butter
Spiced Whipped Cream (below)

Heat oven to 350°. Mix baking mix, oats, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes; cool slightly.

Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over pumpkin filling.

Bake 15 to 20 minutes longer or until filling is set. Cool completely. Serve with Spiced Whipped Cream. Refrigerate any remaining dessert.

Spiced Whipped Cream
1 cup whipping (heavy) cream
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

Beat whipping cream in chilled small bowl on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form.

High Altitude (3500-6500 ft): Heat oven to 375°.<br>

Hawaiian Brunch Pizza.
Makes 8 servings

1 1/2 cups Original Bisquick(r)
1/3 cup very hot water
3/4 cup sour cream
1/2 teaspoon onion salt
3 eggs 1 package (6 ounces) sliced Canadian-style bacon, cut into thin strips
1 cup shredded Cheddar cheese (4 ounces)
1 can (20 ounces) pineapple chunks, well drained
1/4 cup chopped green bell pepper

Heat oven to 425°. Grease 12-inch pizza pan.

Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.

Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.

High Altitude (3500-6500 ft): Use 1/2 cup boiling water to make dough.

[Chris in NM]

Sausage-Cheese Balls
Makes about 7 1/2 dozen appetizers

3 cups Original Bisquick(r)
1 pound uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes Barbecue sauce or chili sauce (if desired)

Heat oven to 350°. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch.

Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft): Heat oven to 375°. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal(r) all-purpose flour. Bake 25-30 min.


Do-Ahead Tips:
* Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

* Cover and freeze unbaked balls up to 1 month. Heat oven to 350°. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

* Bake as directed; cover and freeze up to 1 month. Heat oven to 350°. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

* Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwave-safe plate. Loosely cover with waxed paper. Heat on High 45 seconds to 1 minute or until heated through.

[Chris in NM]

Chicken Caesar Salad in Bread Bowls
Makes 5 servings

1 package active dry yeast
2 tablespoons sugar
3/4 cup warm water (110° to 115°) <br>3 cups Bisquick(r) Reduced Fat baking mix
Chicken Caesar Salad (below)

Dissolve yeast and sugar in warm water in large bowl. Stir in baking mix until dough leaves side of bowl and forms a ball. Turn dough onto surface lightly dusted with baking mix; gently roll in baking mix to coat. Knead about 1 minute or until smooth. Cover and let rise 10 minutes.

Heat oven to 375°. Grease outsides of five 10-ounce (large) custard cups. Place cups upside down on large ungreased cookie sheet. Divide dough into 5 equal parts. Pat or roll each part into 7-inch circle. Shape circles over outsides of custard cups. (Do not curl dough under edges of cups.)

Bake 15 to 18 minutes or until golden brown. Tap custard cups to loosen bread bowls. Cool 3 minutes; carefully lift bread bowls off custard cups. (Custard cups and bread will be hot.) Cool bread bowls upright on wire rack. Make Chicken Caesar Salad and fill bread bowls as directed.

Chicken Caesar Salad
6 boneless, skinless chicken breast halves (1 1/2 pounds)
1/2 cup reduced-fat Caesar dressing
1 large or 2 small bunches romaine, torn into bite-size pieces (10 cups)
1 cup Caesar or garlic-flavored croutons
1/3 cup freshly grated Parmesan cheese
Freshly ground pepper

Heat coals or gas grill. Place chicken on grill*. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2-inch slices. Pour dressing into large salad bowl. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss. Divide salad among Bread Bowls. Top each with chicken.

High Altitude (3500-6500 ft): No changes.

Chicago-Style Deep-Dish Pizza
Makes 12 servings

Deep-Dish Crusts (below)
8 cups shredded mozzarella cheese (32 ounces)
1 pound bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 ounces each) sliced pepperoni
Vegetable Toppings (below), if desired
2 cans (28 ounces each) Italian pear-shaped tomatoes, chopped and well drained
2 to 4 tablespoons chopped fresh oregano or 2 to 4 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese

Move oven racks to lowest positions. Heat oven to 425°. Make Deep-Dish Crusts.

Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.

Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.

Deep-Dish Crusts
2 packages regular or quick active dry yeast
1 1/2 cups warm water (105° to 115°) <br>6 cups Original Bisquick(r)
1/4 cup olive or vegetable oil

Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1 1/2 inches, greased with olive oil if desired.

Chicago-Style Deep-Dish Pizza recipe continued

Vegetable Toppings
Chopped green bell pepper
Sliced green onions or chopped onion
Sliced mushrooms
Sliced pimiento-stuffed olives
Sliced ripe olives

[Chris in NM]

Recipes for Two

Pancakes for Two
Makes about 7 pancakes

1 cup Original Bisquick(r)
1/2 cup milk
1 egg

Heat griddle or skillet over medium-high heat or electric griddle to 375°; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle.

Cook until edges are dry. Turn; cook until golden.

High Altitude (3500 to 6500 ft): No changes.

=======

Biscuits for Two
Makes about 5 biscuits

1 1/4 cups Bisquick(r) Original baking mix
1/2 cup milk

Heat oven to 450°. Stir ingredients until soft dough forms.

Turn onto surface dusted with baking mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

High Altitude (3500-6500 ft): No changes.


Easy Baked Chicken and Potato Dinner for Two
Makes 2 servings

2 boneless, skinless chicken breast halves (about 1/2 pound)
2 tablespoons Dijon mustard
1/2 cup Reduced Fat or Original Bisquick(r)
3/4 pound small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges
Cooking spray
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika

Heat oven to 400°. Spray baking dish, 13x9x2 inches, with cooking spray.

Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.

Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

High Altitude (3500-6500 ft): Not recommended for use.


Pizza Pot Pies for Two
Makes 2 servings

1/2 pound lean ground beef or Italian sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup pizza sauce
1/2 cup sliced mushrooms
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup Bisquick(r) Original baking mix
2 tablespoons very hot water

Heat oven to 375°. Grease two 10- to 12-ounce casseroles.

Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.

Mix baking mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 2 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

High Altitude (3500-6500 ft): Bake 22-25 min.

[Chris in NM]

Fruit Cobblers for Two
Makes 2 servings

1 cup fruit pie filling (apple, peach, cherry or blueberry)
1/2 cup Original Bisquick(r)
2 tablespoons milk
1 tablespoon sugar
1 teaspoon margarine or butter, softened

Heat oven to 400°. Divide pie filling between 2 ungreased 10-ounce custard cups.

Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.

Bake 15 to 18 minutes or until topping is light brown.