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Bisquick Recipes

by: KathyinFL

Wed Jan 03, 2007 at 10:22:09 AM EST


How to use Bisquick, and other baking mixes, along with other prep-pantry items to provide varied and nutritious meals for your family when you are dealing with SIP and/or other potentially stressful circumstances.
KathyinFL :: Bisquick Recipes
This diary contains ways to use Bisquick and other baking mixes, along with other prep-pantry items, to provide nutritious and varied meals for your family when you have limited access to fresh produce and meats, are in an SIP environment, or are dealing with other potentially stressful circumstances.
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Bisquick Recipes | 88 comments
Cinnamon-Corn Bread Waffles with Apple-Cinnamon Syrup
Cinnamon-Corn Bread Waffles with Apple-Cinnamon Syrup

Apple-Cinnamon Syrup:
1 c. apple pie filling (from a 21 oz. can)
1 c. maple-flavored syrup
1 t. ground cinnamon

Waffles:
1 1/2 c. Bisquick baking mix
1/2 c. cornmeal
1 1/3 c. milk (fresh, canned, or powdered)
2 T. vegetable oil
1 t. ground cinnamon
1 egg (fresh, powdered or other substitute)

In a medium sauce pan, mix syrup ingredients and then heat through.  Set aside.

Heat waffle iron.  You'll probably need to spray the waffle iron with a coating of non-stick spray or spritz with oil, even if the iron has a non-stick coating.

In a bowl, stir all waffle ingredients together until blended.  Pour batter onto hot waffle iron following manufacturer's directions for amount of batter.  Close lid of waffle iron.

Bake 4 to 5 minutes or until steaming stops.  Carefully remove waffle.  Repeat with remaining batter until all batter is used. 

Serve the waffles with the warm syrup.

This recipe yields about 14 waffles depending on waffle size.  The cornmeal gives the waffles a little extra substance so that they "stick with you" longer than extra fluffy ones.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


I couldn't pass this by without checking it out....sounds so good. Copied it over. thanks! n/t


I am not like other birds of prey....

[ Parent ]
Jiffy mixes
I have boxes of Bisquick on my prep shelf as well as copies of how to make Bisquick at home from KathyinFL's previous threads.  I also have a good selection of Jiffy mixes that I got from Walmart.  I like these because the size just fits our family and they are easy to make, usually requiring just water.  The biscuits are really tasty and filling and we love the cornbread.  The muffin mixes can serve as a dessert.

If I had done this on my own, I would have done most of it incorrectly.

You can turn Jiffy mixes for muffins into pancakes as well
Jiffy mixes are very, very convenient.  I've taken the muffin mixes and made muffins, tea cakes, cookies, and pancakes.  You can also add dried or fresh fruit to the mixes, not to mention nuts.  You can also dress them up with other spices and flavorings to make them just different enough not to make them boring if you have to serve them alot.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Maple-Sour Cream Pancakes
Maple-Sour Cream Pancakes

2 c. Bisquick baking mix
2/3 c. milk (fresh, canned, powdered)
1/3 c. sour cream (fresh, made from canned milk, powdered)
1 T. packed brown sugar
2 T. maple flavored syrup
2 eggs (fresh, powdered, or other substitute)

Mix all ingredients until blended.  For each pancake, pour slightly less than 1/4 c. of batter onto hot griddle or skillet.  Cook as you would any pancake batter.

Yields about 12 pancakes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


how would I find the sour cream made from canned milk? n/t


I am not like other birds of prey....

[ Parent ]
Sour Cream from canned milk
To make sour cream using canned milk ...

add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
thanks a million!! n/t


I am not like other birds of prey....

[ Parent ]
Overnight Egg and Sausage Bake
Overnight Egg and Sausage Bake

Note:  I'm always looking for ways to make those powdered eggs more palatable.  I know some who don't notice the difference from "real" eggs, but that isn't always true.  This is actually a tasty way to get used to eating the powdered eggs.

1 lb. bulk sausage or chorizo
1 c. Bisquick baking mix
1 c. shredded pepper Jack cheese (fresh, freeze-dried, canned cheese, or other equivalent if you have it)
2 c. milk (fresh, canned, or powdered)
2 t. chopped cilantro (if you have it)
1 t. ground mustard
6 eggs, lightly beaten (fresh or powdered)

Prepare an eight-inch square baking dish.

In a skillet, cook sausage or medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink.  Drain.  (Note:  chorizo only needs to be chopped up and heated through.  It is a shelf-stable item.)  In a large bowl, mix cooked sausage and other items.  Pour into baking dish.  Cover.  Refrigerate at least 8 hours, but not longer than 24 hours.  Heat oven to 350 degrees F.  Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. 

This recipe works well with a reflector oven set up in front of a fire place.  It also works well with a box oven and would probably also work in a haybox, though I've never tried it.

Serve this with salsa if it suits your fancy.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Cinnamon-Crusted Brunch Cake
Cinnamon-Crusted Brunch Cake

3/4 c. packed brown sugar
2 T. ground cinnamon
3 3/4 c. Bisquick baking mix
1/2 c. packed brown sugar
1/4 c. butter or margarine, melted (fresh, canned, made from powdered milk, or other equivalent)
1 1/3 c. milk (fresh, canned, or powdered)
1 t. ground ginger
2 eggs (fresh, powdered, or other substitute)
1/2 c. finely chopped pecans

Heat oven to 350 degrees F.  Generously grease bottom and side of 12 cup tube pan.  (Note:  when cooking this in a box oven or reflector oven, I've found that this step is really important.)  In a small bowl, mix 3/4 c. brown sugar and the cinnamon.  Coat pan with cinnamon mixture; shake out any excess and reserve.

In a large bowl, stir remaining ingredients except pecans until blended.  This usually takes a vigorous beating with a whisk for about 30 seconds.  Spoon half of the batter into the pan.

Stir the pecans into the reserved cinnamon mixture.  Sprinkle half of that mixture onto batter in pan.  Pour remaining batter into pan, spreading evenly.  Top with other half of pecan mixture.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes and then remove cake from pan.  Best served warm or warmed-up.

High altitude:  Use 3 eggs instead of 2.

Note:  this recipe works well in a box oven or reflector oven.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Lemon-Poppy Seed Coffee Cake
Lemon-Poppy Seed Coffee Cake

There is nothing quite like having a citrus-y taste to something when it doesn't seem like you would be in a position to have it.    For instance, orange juice for breakfast while camping.  It makes it seem just a little extra special.

4 c. Bisquick baking mix
1/2 c. granulated sugar (white or brown or raw/cane ... just make sure it is the granulated variety)
2 T. poppy seeds
1/4 c. butter or margarine, melted (fresh, canned, powdered, made from canned milk, or other equivalent of your choice)
1/2 c. milk (fresh, canned, powdered)
2 t. vanilla
3 eggs (fresh, powdered, or other substitute)
1 can (16 oz.) lemon pie filling
1 c. powdered sugar
2 T. milk (fresh, canned, powdered)

Heat oven to 350 degrees F.  Grease bottom and sides of a 13 x 9 inch baking pan.  In a large bowl, stir all ingredients except pie filling, powdered sugar, and 2 T. milk.  Stir until well blended.

Spread 2/3 of the batter in pan.  Spread pie filling over the batter.  Drop remaining batter by tablespoonfuls onto pie filling, lightly spread (batter will not completely cover pie filling).

Bake 25 to 30 minutes or until golden brown.  In small bowl mix the powdered sugar and 2 T. milk until smooth.  Drizzle over the warm cake.

I've served this both warm and cool.  Depends on whether I'm using it as a breakfast/brunch dish or as a dessert/treat.

Works well in a box oven or a reflector oven.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Chicken-Vegetable Soup with Dumplings
Chicken Vegetable Soup with Dumplings

Note:  The cooked chicken that is called for in this recipe can come from a variety of sources.  You can, of course, cook your own.  Or you can use canned chicken ... either home canned or commercially canned.  You can also use deli chicken, left-over fried chicken, etc.  I've also seen freeze-dried meat that might be usable in this recipe.  And don't forget TVP, although the texture might be an issue.  My favorite, and the easiest, is using canned chicken.

Seasonings can be adjust to personal preferences.

2 c. cut-up cooked chicken
4 c. chicken broth (canned or made from powder)
1 t. chopped parsley
1 t. chopped thyme
2 cloves garlic, finely chopped (fresh, canned, or dried minced garlic)
1 lb. mixed vegetables (of your choice, from fresh, frozen, canned, dried, etc.)
1 c. Bisquick baking mix
1/3 c. milk (fresh, canned, powdered)

In a 3 quart saucepan, heat all ingredients except baking mix and milk to boiling, stirring occasionally.  If you are using dried veggies you will either need to rehydrate them first or add more liquid to the soup.

In small bowl, stir baking mix and milk with fork until a soft dough forms.  Drop dough by teaspoonfuls onto boiling soup.  Note:  soup should definitely be boiling or you'll wind up with yucky dumplings.

Reduce heat to medium-low.  Cook uncovered for about 10 minutes.  Then, cover and cook 15 minutes longer to finish the dumplings.

Remember, larger dumplings take longer to cook.  Smaller dumplings will cook more quickly and may be easier to divide up amongst the soup bowls.

All you really need for this recipe is a heat source so it can be cooked on something besides a traditional stove top.  A camp stove, campfire, over a fire in the fireplace, or on top of a very hot wood stove are all places that should do the trick as well.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Tuna Burgers
Tuna Burgers

1 c. soft bread crumbs
1/2 c. Bisquick baking mix
1 T. Dijon mustard
1/4 t. pepper
2 eggs, lightly beaten (fresh, powdered or other substitute)
1/2 c. finely chopped onion (fresh or chopped dried onion)
2 pouches of tuna in water (total of about 14 ounces)
2 T. butter or margarine (fresh, powdered or made from powdered milk, or other substitute of choice)
4 sandwhich buns (or skip the bread if you are without)

In a medium bowl mix all ingredients except butter and buns.  Shape mixture into 4 patties.  In a non-stick skillet, if possible, cook patties in butter 10 to 12 minutes, turning once, until brown and cooked through.  Serve on buns.

You can also add some dill dip on the side for a little extra "oomph."

If you don't have the bread for buns, you can serve these burgers "nekked" with a pasta or rice side dish to get your starch.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Beer Biscuits
Beer Biscuits

4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.

Note:  I'm also told that you can substitute unflavored seltzer water for the beer.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Salsa Chicken Fiesta
Salsa Chicken Fiesta

2/3 c. Bisquick baking mix
2 T. water
2 egg whites (fresh, powdered, or other substitute)
1 1/2 c. cheese (fresh, freeze dried, canned, etc.)
2 large cans of chicken, drained
1 1/4 c. thick n' chunky salsa

Preheat oven to 400 degrees F.  Prepare an 8 or 9 inch baking pan ... spray or grease.

In a small bowl, stir the baking mix with the water and egg until well blended; spread in the pan.  Sprinkle with 1 1/4 c. of the cheese product (grated if using fresh).

Wipe out the small bowl you were using and in it mix the canned chicken and the salsa.  Spoon over baking mix and cheese in the baking pan.

Bake 22 to 25 minutes or until edges are dark golden brown.  Sprinkle or drizzle with remaining cheese.  Bake about 1 to 3 minutes longer.  Loosen from sides of pan, then serve.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


One Pan Ham and Cheese Bake
ONE PAN HAM AND CHEESE BAKE 

3/4 c. Bisquick baking mix
1/2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
1/4 tsp. pepper
6 eggs (fresh, powdered, or other substitute)
1 c. diced cooked ham (from canned)
1 can (2 1/2 oz.) sliced mushrooms (drained)
2 green onion, sliced (or use dried chopped onion)
1 med. tomato, coarsely chopped (or drain diced petite tomatoes and use that)
3/4 c. shredded Swiss cheese (3 oz.) (fresh, canned, freeze dried, or other equivalent)

Heat oven to 350 degrees F. Grease square baking dish, 8 x 8 x 2 inches. Mix baking mix, milk, salt, mustard, parsley, pepper and eggs in dish with fork until batter is uniform color. Stir in remaining ingredients. Bake uncovered until knife inserted in center comes out clean. About 45 minutes.  Makes 4 to 6 servings.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Layered Tuna Bake
LAYERED TUNA BAKE 

2 (6 1/2 oz.) cans tuna, drained
1/2 c. shredded cheddar cheese (fresh, freeze dried, canned, or other equivalent)
1/4 c. chopped onion (could substitute dried chopped onion)
1/4 c. chopped celery (fresh or dried)
1/4 c. chopped toasted almonds
2 tbsp. lemon juice
1 egg (fresh, powdered, or other equivalent)
1/2 tsp. salt
1/4 tsp. pepper
2 c. Bisquick baking mix
2/3 c. milk (fresh, canned, powdered, etc.)
1/4 c. mayonnaise or salad dressing
1 egg yolk, beaten
Dill Sauce (below) - optional

Heat oven to 400 degrees F. Grease 8" baking dish. Mix tuna, cheese, onion, celery, almonds, lemon juice, egg, salt and pepper. Mix baking mix, milk and mayonnaise; beat vigorously 20 strokes. Spread half the dough in dish; top with tuna mixture. Spread remaining dough over tuna mixture. Brush with egg yolk. Bake until deep golden brown, 25 to 30 minutes. Serve with Dill Sauce. 6 to 8 servings.

DILL SAUCE: Heat 2 tablespoons butter in 1 quart saucepan over low heat until melted. Stir in 2 tablespoons Bisquick baking mix, 1/2 teaspoon dried dill weed, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in 1 cup milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Mexican Bake
MEXICAN BAKE 

1 c. Bisquick baking mix
1/4 c. water
1 can (16 oz.) refried beans
1 lb. ground beef, cooked and rained (or substitute canned ground beef or TVP)
1 avocado, sliced - optional
1 c. thick taco salsa
1 1/2 c. shredded Cheddar cheese (fresh, freeze-dried, canned, etc.)

Grease 10 inch pie plate. Mix baking mix, water and beans. Spread in pie plate. Layer remaining ingredients on bean mixture. Bake 30 minutes, 375 degrees. Serve with sour cream if desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Saucy Tuna Bake
SAUCY TUNA BAKE 

2 c. Bisquick baking mix
1 c. shredded cheddar cheese (fresh, canned, freeze dried, etc.)
1/2 c. cold water
1 (6 1/2 oz.) can tuna, drained
1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)
1/2 c. chopped celery (fresh or dried)
1/4 c. chopped onion (fresh or dried)
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk (fresh, canned, powdered, etc.)

Heat oven to 425 degrees F. Grease square 9" pan. Mix baking mix, 1/2 cup of the cheese and the water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2" up sides.
Mix tuna, olives, celery, onion, pimiento and 1/4 cup of the soup; spread over dough. Bake until edges are light brown, about 15 minutes.

Heat remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over casserole. 6 to 8 servings.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Layered Potato n' Ham Bake
LAYERED POTATO 'N HAM BAKE 

1 package hash brown potatoes (use boxed or dry shreded potatoes)
4 c. very hot water
1 tsp. salt
1 can whole kernel corn, drained
1/3 c. chopped green peppers - optional (fresh or dried)
1/3 c. chopped onion (fresh or dried)
1 c. cut up fully cooked, smoked ham (from canned)
1 1/2 c. shredded process American cheese (e.g., Velveeta)
1 c. milk (fresh, canned, powdered, etc.)
1/4 c. butter, melted (fresh, canned, powdered, etc.)
1 egg (fresh, powdered, or other substitute)
1/3 c. Bisquick baking mix
1 tbsp. sugar
1/4 tsp. curry powder

Preheat oven to 350 degrees F. Cover potatoes with water in 2 1/2 quart bowl. Stir in salt, let stand uncovered 15 minutes. Drain thoroughly. Layer half each of the potatoes, corn, green peppers, onion, ham, and cheese in ungreased 9" square pan; repeat. Mix milk, butter and egg. Beat in baking mix, sugar, pepper and curry powder until smooth; pour over top. Bake until top is golden brown and center is set, about 50 to 60 minutes. Serves 6.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bacon, Apple, and Cheese Bake
BACON, APPLE, CHEDDAR BAKE 

1 lb. bacon (use canned REAL bacon bits or pieces)
3 c. sliced apples (use canned apples, not apple pie filling)
2 tbsp. sugar
4-5 eggs (fresh, powdered, etc.)
2 c. milk (fresh, canned, powdered, etc.)
2 c. grated cheese (fresh, canned, freeze dried, etc.)
2 c. Bisquick or 2 c. flour and 3 tsp. baking powder and 1/2 tsp. salt

Mix apples and sugar. Arrange apples in rows in 9x13 inch pan. Sprinkle grated cheese over apples. Crumble bacon and sprinkle over cheese. Beat remaining ingredients together. Using a ladle, spoon over cheese and bacon. Bake 30-35 minutes or until lightly browned. Serve warm.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Sloppy Joes
  Yield: 4 servings

  1 lb ground beef
  I c chopped onion
  15 oz can tomato sauce
  1/2 c  ketchup
  1/3 c  packed brown sugar
  2 t mustard
  1 1/2 c  Bisquick
  1 c milk
  2 ea eggs

Preheat oven to 400 degrees.

Cook ground beef and onion until beef is browned; drain.
Stir in tomato sauce, ketchup, brown sugar, and mustard.
Heat to boiling. Spoon into ungreased 13x9x2 inch pan.

Stir bisquick, milk and eggs with fork until blended.
Carefully pour over beef mixture.

Bake 20 to 25 min or until golden brown.


Need to can more ground beef or try some TVP
Hi Nimbus.  I've used the last of my home-canned ground beef.  I've got lots of recipes like the one you posted and they are all great and really convenient.

I've got an order of TVP coming.  I need to give that a try and see if it is a good match with the Bisquick casserole dishes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Ham and Broccoli Muffins -
1 1/2 cups Bisquick
1 cup chopped ham
2 cups reduced fat shredded cheese
1 10oz package frozen brocccoli, defrsoted, well drained and chopped (I'm thinking dehydrated may work well here)
1/2 cup fat free milk
1 Tblsp melted butter
1 large egg, lightly beaten
Cooking spray

1. Combine baxing mix, ham and 1 3/4 cup shredded cheese and broccoli in large bowl.  Make a well in the center of the mixture

2. Stir together milk, butter and egg until well blended.  Add to cheese mixture, stirring until just moistened 

3. Place muffin paper cups in muffin tins and coat with cooking spray.  Spoon batter into baking cups, filling to 3/4 full.  Top with remaining 1/4 cup cheese

4. Bake at 425 degrees for 18 minutes or until golden.  Let stand 2-3 minutes before removing from pan.

Makes 1 dozen


Chili and Jiff Conbread
Easy way to use two preps:

Place about 1" or so of chili in the bottom of a 8x8 baking dish.  Top with shredded cheddar cheese

Prepare one 8oz box Jiff mix as directed.  Gently spoon mixture over top of chili, forming a cover over the entire pan.

Bake at 375 for 20-30 minutes or until mix looks done.


Jiffy Biscuit mix? n/t


If I had done this on my own, I would have done most of it incorrectly.

[ Parent ]
Not the bisquit mix but the cornbread one - also
makes decent corn muffins (probably the right size for you and your DW).  And yes, I meant Jiffy, not Jiff!  Peanut Butter and Chili?  Who knows.  We may get desperate enough to try!

[ Parent ]
Albuquerque Patio Bread
Albuquerque Patio Bread

2 cups Bisqick Baking Mix
2/3 cup milk (fresh, canned, powdered, etc.)
1 envelope chili seasoning mix, about 1/2 ounce, or cheese sauce mix, about 1 1/2 ounce
soft butter or margarine (fresh or substitute of your choice)

Heat oven to 450 degrees. Stir together baking mix, milk and seasoning mix; beat vigorously 1/2 minute. Spread dough on greased baking sheet into an oblong, 8 x 6 inches. Spread with butter. Bake 15 minutes. While hot, cut into 24 strips, 3 x 3/4 inch. Makes 12 sevings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple Rice Griddle Cakes
Apple Rice Griddle Cakes

2 cups Bisquick baking mix
1/2 to 1 teaspoon ground cinnamon
1 cup milk (fresh, canned, powdered, etc.)
2 large eggs, beaten (fresh, powdered, or other substitute)
1-1/2 cups cooked rice
3/4 cup applesauce
Syrup and butter (optional)

Combine Bisquick, cinnamon, milk, and eggs in large bowl; beat only until smooth. Stir in rice and applesauce.

Pour batter onto hot greased griddle, using about 1/4 cup for each pancake. Cook until bubbles form on top and underside is nicely browned. Turn and brown other side. Turn only once. Serve with butter and syrup; if desired.

Makes about fourteen 4-inch pancakes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Applesauce Honey Nut Bread
APPLESAUCE HONEY NUT BREAD

2 1/2 c. Bisquick baking mix
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten (fresh, powdered, other substitute)
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Butter Rolls
Butter Rolls

2 c. Bisquick
equivalent to 8 oz. Sour cream
½ c. (1 stick) butter, melted

Combine all ingredients and mix well.  Spoon into greased muffin tins and fill only half full.  Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple Bannock
Apple Bannock

2 c. Bisquick mix (or similar, such as Jiffy brand)
1/4 c. dried apple slices, chopped
8 T. water
Jam, optional

Mix together biscuit mix, chopped dried apple, and water. In a skillet, melt some butter or spray with butter-flavored non-stick spray. Drop biscuit sized blobs of the dough into the skillet. Flatten slightly with a spatula. Cook on low heat, turning once. Eat as is or spread with jam of your choice.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Praline Biscuits
Praline Biscuits

1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk

Preheat oven to 450 degrees F.  Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.  Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate.  Serve warm.  Makes 12 biscuits.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Maple Syrup Biscuits
Maple Syrup Biscuits

2 1/4 c. biscuit mix (brand like Jiffy or Bisquick)
2/3 c. milk (from canned or powdered)
1 1/2 c. maple syrup

Combine biscuit mix and milk. Stir just until moist. On floured surface, roll dough to 1/2 inch thickness. Cut into 2? diameter biscuits. Pour syrup into a 7 / 11 inch baking dish. Place biscuits on top of syrup. Bake at 425 degree F oven for 13 to 15 minutes or until biscuits are golden brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Date Biscuits
Date Biscuits

1 c. chopped dates
2 c. biscuit mix (i.e., Jiffy brand, Bisquick, etc.)
1/2 c. grated cheese
3/4 c. milk (from canned or powder)

Combine dates, biscuit mix, and cheese. Add milk and stir well into a moderately soft dough. Drop by teaspoonfuls onto baking sheet. Bake in 400 degrees F oven for 12 to 15 minutes and serve hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Pizza Pancakes
A savory, rather than sweet, breakfast or brunch idea.

Pizza Pancakes

2 c. baking mix (like Bisquick brand or Jiffy brand)
2 t. Italian seasoning
2 eggs (or substitute of your choice)
1 cup milk (from canned or powder)
1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
1/2 c. chopped pepperoni
1/2 c. chopped tomatoes (from canned)
1/4 c. chopped green pepper (or equivalent in dried chopped onion)
1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.  Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


French Onion Biscuits
French Onion Biscuits

2 c. biscuit mix
¼ c. milk
1 (8 oz.) container french onion dip
2 T. finely minced green onion

Mix all ingredients until soft dough forms.  Drop dough by teaspoonfuls onto sprayed baking sheet.  Bake at 400 degrees for 10 minutes or until light brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Pepperoni Breadsticks
Pepperoni Breadsticks

2 cups Bisquick® mix
1/2 cup cold water
1/2 cup chopped pepperoni (2 ounces)
1/4 cup butter or margarine, melted (or alternative of your choice)
1 tablespoon grated Parmesan cheese
1 cup pizza sauce (from a jar)

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Sesame Wedges
Sesame Wedges

1 cup Bisquick mix
1/4 cup water
1 tablespoon margarine or butter, melted (or alternative of your choice)
1 tablespoon sesame seed

Heat oven to 400ºF. Spray cookie sheet with cooking spray. In small bowl, stir Bisquick® mix and water with fork until soft dough forms. Pat dough into 7-inch circle on cookie sheet. Brush with margarine. Sprinkle with sesame seed; press firmly into dough with rubber spatula. Cut dough into 6 wedges. Bake 10 to 15 minutes or until golden brown. Serve warm.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Oatmeal Biscuits
Oatmeal Biscuits

2 cups Bisquick® mix
2/3 cup milk
1/2 cup quick-cooking oats

Heat oven to 450ºF. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Cinnamon Raisin Biscuits
Cinnamon-Raisin Biscuits

2 cups Bisquick® mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Backcountry Dumplings
BACK COUNTRY DUMPLINGS 

1 1/2 Cups Bisquick 
1/4 cup sugar
1 TBS. Cinnamon

Some more sugar 
Dried Fruit (Apples, Cherries or blue berries)

Directions:
When you make it into camp , take your dried fruit and start soaking it in water. The longer you soak the better (at least 3 hours) to rehydrate the fruit. Add a couple of tbs. of sugar to the mix to sweeten the mixture. Boil and reduce heat to simmer.  Mix Bisquick, sugar and cinnamon slowly add water until a thick dough forms. "Glop" on top of the simmering sauce cover and simmer 10 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Baked Tuna Dumplings
Baked Tuna Dumplings recipe

2 tablespoons diced onion
3 tablespoons margarine
1/2 cup chopped celery
3 tablespoons Bisquick
1/2 teaspoon salt
1 cup milk
1 can tuna
2 cups rolled Bisquick dough as directed on package

Saute slowly for 5 minutes the onion, margarine and celery; blend in 3 tablespoons Bisquick, salt and milk and stir and cook until thick, then blend in tuna.

Dough: Roll dough into a 12 x 18-inch rectangle. Cut into 6-inch squares and line muffin pan. Fill the squares with tuna mixture. Fold corners over, seal. Bake about 20 minutes at 400 degrees F.

Serve with cheese sauce if desired.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Peachy Pecan Dumplings
Peachy Pecan Dumplings recipe

12 ounces sliced peaches with juice
1 cup Bisquick
1/2 cup granulated sugar, divided
1/3 cup chopped pecans
1/3 cup milk
2 tablespoons margarine, melted
1/2 teaspoon cinnamon

Heat peaches in a 10-inch skillet.

Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10-15 minutes. Top with Cool Whip, Dream Whip, or whatever you prefer.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Pierogi
Pierogi recipe

Dough:
3 cups Bisquick Pancake Mix
5 cups all-purpose unbleached flour
3 tablespoons vegetable oil
2 cups water

Combine dough ingredients. Using a fork, stir from center of above mixture, then finish with your hands. Add more flour or water as needed to achieve a velvety-type of dough. Lightly knead the dough with quarter turns (8-10 turns). Put dough in bowl, cover, and put in warm place. Let rise for at least 30 minutes.

Punch down dough. Roll out only small amount of dough at a time. Using 3 1/4-inch cutter, cut circles from dough. Use plenty of flour on counter before putting down the filled pierogi. Cover with paper or cloth if starting to dry.

To boil: Fill large pot with water, adding 1 tablespoon salt and 2-3 tablespoons oil. Bring to a rolling boil. Place a few pierogis in water. Stir from bottom, bring back to boil. Reduce to a slow boil. Boil for 4 minutes at most, turning them over into the water a few times. Drain into colander. Brush on melted butter or margarine.

Cheese Filling:
1 pound carton dry curd cottage cheese
1 tablespoon salt
1 beaten egg

Squeeze water out of cottage cheese by twisting in a piece of clean cloth. Place in bowl and add salt and egg. Mix well. Press down firmly and refrigerate.

Enough for approximately 3-4 dozen.

Serve with sour cream. Top with sauteed onions and margarine.

Sauerkraut Filling:
1 pound sauerkraut
1 medium onion, chopped
2 to 3 tablespoons oil, bacon drippings or chicken fat
Pepper

Squeeze sauerkraut until quite dry. Slice fine. Heat oil, bacon drippings, or chicken fat. Saute sauerkraut and onions, add a little water; cover and continue cooking, stirring often for 5-10 minutes. Add some pepper. Mixture should be dry. Chill. Makes approximately 3-4 dozen. Top with sauteed onions and margarine


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Almond Bread
Almond Bread recipe

2 1/2 cups Bisquick
1/2 cup granulated sugar
1 cup toasted almonds
4 eggs
3/4 cup buttermilk
1 teaspoon baking soda

Mix ingredients. Bake in greased and floured loaf pan at 375 degrees F for about 50 minutes. Ice the top lightly with confectioners' sugar glaze.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apricot Bisquick Bread Mix (in a jar)
Easy to pull together and have on hand for future use.  Originally written for a gift type thing ... just change to suit your own needs.

Apricot Bread Mix in a Jar recipe

1/2 cup nuts, chopped
1/2 cup dried apricots, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attached the following instructions to a gift tag:

Apricot Bread:

Heat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.

In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Tortillas
Bisquick Tortillas recipe

Source: America's #1 Mexican Cookbook

1 cup all-purpose flour
1 cup Bisquick baking mix
1/2 cup water
1 teaspoon salt

Combine all of the above, forming a pliable dough. Knead for 10 minutes. On floured surface, roll out small balls of dough to desired thickness. Brown each in a cast iron fry pan or on griddle.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Chocolate Chip Banana Bisquick Bread Mix (in a Jar)
I like this one because you can use dried banana chips instead of having to have fresh bananas or banana baby food on hand.  Easier for storage.

Chocolate Chip Banana Bread Mix in a Jar recipe

1/2 cup chocolate chips
1/2 cup dried bananas, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attach a gift tag with the following instructions:

Chocolate Chip Banana Bread:

Heat oven to 350 degrees F.

In a large bowl, place the contents of this jar. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 eggs (slightly beaten) and 1/2 cup butter or margarine (softened) into dry mixture. Stir until completely blended. Spoon the batter into a large loaf pan that is well greased with wax paper in the bottom. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Chocolate Almond Scones
Chocolate-Almond Scones recipe

The rich chocolate and almond flavor of these scones is perfect for breakfast, brunch or a snack anytime you want.

2 1/4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup baking cocoa
1/2 cup plain low-fat yogurt or low-fat buttermilk
1 teaspoon almond extract
1 egg

Heat oven to 425 degrees F.

Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.

Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.

Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

High Altitude (3500-6500 ft): Bake about 14 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Glazed Strawberry Biscuits
Glazed Strawberry Biscuits recipe

2 cups Bisquick
2 tablespoons granulated sugar
1/2 cup butter or margarine, softened
2/3 cup milk
1/4 to 1/2 cup strawberry preserves

Heat oven to 450 degrees F.

Mix Bisquick, sugar and butter or margarine until crumbly. Add milk; mix until dough forms. Beat 15 strokes. Put 1 tablespoon dough into each of 12 muffin cups; top with 1 teaspoon preserves; place remaining dough on top of preserves. Bake until golden brown, 10 to 15 minutes.

Remove from pan. While warm, spread with Vanilla Glaze.

Makes 12 biscuits.

Vanilla Glaze:
1/2 cup confectioners' sugar
1 tablespoon warm water
1/2 teaspoon vanilla extract

Combine all ingredients.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Easter Egg Rolls
I can see adding this recipe to my pandemic preps holiday box.

Bisquick Easter Egg Rolls recipe

Source: Betty Crocker's Bisquick Cookbook

Sweet rolls baked in a circle, frosted and decorated to look like small Easter egg nests. Fun for the holiday brunch.

2 1/3 cups Bisquick baking mix
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
1/2 cup milk
Creamy Frosting (recipe below)
Colored candies

Creamy Frosting:
1/2 cup confectioners' sugar
1 tablespoon soft butter or margarine
2 teaspoons light cream
1/4 teaspoon vanilla extract
Food color

For the rolls, stir all ingredients except frosting and candies to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 2-inch cutter.

Arrange biscuits close together in a circle on greased baking sheet.

Bake 8 to 10 minutes or until light brown. While warm, frost with Creamy Frosting and decorate with candies to resemble Easter eggs. Serve immediately.

About 12.

For the Creamy Frosting, blend 1/2 cup confectioners sugar, 1 tablespoon soft butter or margarine, 2 teaspoons light cream and 1/4 teaspoon vanilla extract. If you like, tint with 2 to 3 drops food color.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Crazy Quilt Bread
Crazy Quilt Bread recipe

3 cups Bisquick
1/2 cup granulated sugar
1 1/4 cups milk
1 egg
3/4 teaspoon aniseed
1/2 cup mixed candied fruit
3/4 cup chopped nuts

Mix everything, except fruit and nuts, vigorously for a half minute. Stir in fruits and nuts. Pour into a greased loaf pan. Bake at 350 degrees F for 40 to 45 minutes or until it tests done.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Honey Recipes
Honey Pancakes recipe

Honey-Cinnamon Syrup (see below)
2 cups Original Bisquick mix
1 cup milk
2 tablespoons honey
1 egg

Make Honey-Cinnamon Syrup; keep warm.

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

Stir remaining ingredients until blended. Pour by slightly less than 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve with syrup.

Honey-Cinnamon Syrup:
3/4 cup honey
1/2 cup butter or margarine
1/2 teaspoon ground cinnamon

Heat all ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm.

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

T.M. of General Mills, Inc.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Corn Souffle
Corn Souffle recipe

1/2 stick butter
2 tablespoons Bisquick
1 tablespoon granulated sugar
6 eggs, separated
1/2 cup milk (scant)
2 tablespoons cream
2 (15 ounce) cans creamed corn

Cream together the butter, Bisquick and sugar. Blend in 6 egg yolks. Add the milk, cream and creamed corn. Pour into a souffle dish.

Beat the egg whites until stiff. Gently fold into creamed-corn mixture. Do not over-mix (it is not necessary to have all the egg whites incorporated). Bake at 400 degrees F for 20 minutes; lower the temperature to 350 degrees F and continue baking 20 to 30 minutes until mixture is cooked and knife inserted in mixture comes out clean. Souffle will deflate almost instantly, so take from oven to table.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Deep Fried Garlic
I thought these were totally weird sounding at first, but boy are they actually good. 

Deep Fried Garlic recipe

2 (or more) heads garlic
Boiling water
1 cup biscuit baking mix
1 egg
1/2 cup beer
2 teaspoons parsley flakes
1/2 teaspoon salt
Vegetable oil for deep frying

Separate bulbs and peel garlic. Drop cloves of garlic into boiling water and, when boiling resumes, blanch for 3 to 4 minutes. The longer the cloves cook, the milder their flavor; but don't overcook, or they will be mushy. Drain and pour cold water over to cool.

Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.

Heat vegetable oil in deep pot or fry cooker. Dip each cooked clove of garlic in batter and fry until golden brown in color. Remove and drain on paper towels. Serve hot.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Stuffing Balls
Stuffing Balls recipe

2 cups Bisquick
1 teaspoon poultry seasoning
1 teaspoon instant minced onions
1 teaspoon celery flakes
1 teaspoon parsley flakes
2/3 cup milk
2 cups soft bread crumbs
1/4 cup butter, melted
12 tablespoons whole cranberry sauce

Heat oven to 400 degrees F.

Put Bisquick and herbs in mixing bowl. Add milk all at once. Stir with fork into a soft dough. Beat 15 strokes, dough will be stiff but sticky. Toss bread crumbs in melted butter. Drop Bisquick mixture by tablespoonsful into buttered crumbs, and gently roll until covered. Place on greased baking sheet. With the back of a spoon, make a deep indentation in each ball. Bake 12 to 15 minutes.

Before serving, place a spoonful of whole cranberry sauce into each indentation. Serve with poultry or roast pork.

Makes 12 balls.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Golden Tofu Bake
Here is one of my excursion into unknown territory.  LOL!  I found tofu in the vegetarian section of one of the upper scale grocery stores in my area.  I've never cooked with it myself but wanted to see if it would make a good prep.  The recipe calls for frozen tofu, but I used the stuff that was just off-the-shelf at the grocery store.  Worked just as well.

The results:  not my family's favorite experiment, but not at the bottom of the list either.  It goes into my possibles after I have gotten all of my "gotta haves" out of the way.

Golden Tofu Bake recipe

1 cup Bisquick
1 teaspoon salt
1 1/2 teaspoons paprika
Dash of pepper
2 pounds firm tofu that has been frozen and thawed
1/2 cup honey
1 teaspoon dry mustard
1/2 cup butter or margarine

Thaw tofu and press to remove all moisture. Cut into strips 2 inches wide and 1 inch thick.

Put the honey in a small bowl and heat until liquid in the microwave, about 30 seconds. Beat in the mustard.

Lay the tofu in a shallow dish and pour the liquid honey and mustard over the tofu and turn several times to coat. Let sit for at least 30 minutes.

Remove the tofu and gently shake off the excess honey mixture. Reserve the honey mixture.

Combine Bisquick, salt, paprika and pepper in a shallow dish; one at a time, roll tofu pieces in mixture to coat.

Melt the butter and pour into the bottom of a baking dish. Arrange tofu pieces in dish, overlapping if need be. Bake at 350 degrees F until golden brown, about 25 to 30 minutes.

Reheat the honey mixture and beat well. Drizzle over the top of the baked tofu.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


more tofu recipes
Still looking around for ways to use tofu in my preps.  Don't know if it will really come to this, but if all meat products are questionable at a certain point we may need to, at least temporarily, come up with other staple pantry items.

http://www.house-foo...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Jiffy mixes ... recipes
Check out http://www.jiffymix....

Those little boxes of mix sure do come in handy at times  They have recipes to use all the different varieties in.  For instance, below is what  you can use their apple cinnamon muffin mix in.

APPLE-CINNAMON UPSIDE-DOWN CAKE
(Yield: 9-12 servings)

2 pkgs. "JIFFY" Apple-Cinnamon Muffin Mix
1 large peeled apple, sliced thin
1/3 cup firmly packed brown sugar
1 (3.4 oz.) pkg. butterscotch instant pudding (2 Tbsp. reserved)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 cup milk
2 eggs

Preheat oven to 375°. In a greased 9"x9" pan, arrange apple slices in pan (overlapping if necessary). Mix brown sugar, 2 Tbsp. butterscotch instant dry pudding mix, cinnamon and nutmeg; sprinkle over apple slices. Combine Apple-Cinnamon Muffin Mix and remaining package of pudding mix; blend together until well mixed. Add milk and eggs until well blended. Pour over apple slices. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool for five minutes before turning upside down onto serving plate.

APPLESCOTCH COOKIES 
(Yield:  10-14 Muffins) 

1 pkg. "JIFFY" Apple-Cinnamon Muffin Mix 
1 Tbsp. butterscotch instant pudding (dry)
1/4 tsp. nutmeg
2 Tbsp. rolled oats (quick oats)
1 Tbsp. softened butter or margarine
1 egg
1/3 cup butterscotch pieces

Preheat oven to 375°. Lightly grease a cookie sheet. Blend muffin mix, instant pudding, and nutmeg in a small bowl. Cut in softened butter or margarine until mixture esembles fine crumbs. Mix in egg until well blended. Mix in butterscotch pieces. Roll into 3/4 to 1" balls and place on cookie sheet. Bake 10 - 12 minutes.

APPLE CHEESE MUFFINS 
(Yield:  12 Muffins) 

Muffin

1 pkg. "JIFFY" Apple-Cinnamon Muffin Mix 
1 apple chopped (reserve ½ for topping)
1/3 cup shredded cheddar cheese
1/3 cup quick oats
1/2 cup milk
  2 Tbsp. oil
  1 egg

Topping
1 Tbsp. sugar
1/4 tsp. cinnamon

Preheat oven to 400°.  Grease 10 muffin cups. Mix muffin mix, 1/2 of chopped apple, cheese, oats, milk, oil and  egg together well. Spoon batter into prepared muffin cups.  Combine topping ingredients, and add 2nd half of chopped apple  to the mixture.  Spread this mixture on top of batter.  Bake 18 - 20 minutes, or until lightly brown.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Gluten-Free Baking Mix (make your own)
At  http://www.cdkitchen... is a recipe for making your own gluten-free baking mix. 

It contains rice flour, potato starch flour, and tapioca starch.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Homemade Baking Mix with recipes
Biscuit Baking Mix recipe

This is like Bisquick.

For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things.

Master Baking Mix
9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not
  require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature.

NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife.

Biscuits
Preheat oven to 450 degrees F. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8.

Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies.

Muffins
Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes.

Options: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.

Pancakes or Waffles
Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot griddle or waffle iron. For lighter waffles, separate egg; add yolk with milk. Beat egg white until stiff, and fold into batter just before baking. Increase milk for thinner batter, if desired.

Cornbread
Preheat oven to 400 degrees F. Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes.

Options: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking.

Dumplings
Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered.

Yellow Cake
Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners sugar over the top.

Chocolate Cake
Sift together in a large bowl 3 cups Master Baking Mix, 1 1/2 cups sugar and 1/2 cup cocoa powder. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle with confectioners sugar.

Coffee Cake
Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes. Serve warm.

Pineapple Upside-Down Cake
Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top.

Oatmeal Cookies
Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes.

Peanut Butter Cookies
Stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup peanut butter into 3 1/2 cups Master Baking Mix until well blended. Use fingers to aid in blending. Roll dough into balls; place on baking sheets and flatten by making crisscross designs with a fork on the tops of the cookies. Bake at 375 degrees F for about 10 minutes.

Sunday Bread
Combine 2 cups Master Baking Mix, 1 cup oatmeal, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. Beat 1 egg and 1 1/4 cups milk together. Add to dry mixture and beat hard for 30 seconds. Pour into a greased, 1 1/2-quart casserole. Bake at 325 degrees F for 1 hour and 10 minutes. Turn out onto rack to cool. When cool, wrap and store for a day for best slicing.

Onion-Cheese Bread
Preheat oven to 400 degrees F. Combine in a mixing bowl 2 cups Master Baking Mix, 1/2 cup cold water and 1 tablespoon minced onion. Blend in 3/4 cup shredded sharp cheese. Spread dough in well-greased 9-inch pie pan. Spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon poppy seed. Bake for 18 to 20 minutes until light brown; cut in wedges to serve.

Banana Bread
Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix until all dry ingredients are coated. Pour into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Zucchini Bread
Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Pumpkin Loaf
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze.

Browned Butter Glaze
Heat 1/4 cup butter in a saucepan over medium heat until delicately browned; remove from heat. Mix in 1 cup confectioners sugar. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until of desired consistency. Spread over completely cooled Pumpkin Loaf.

Cherry Cobbler
(Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350 degrees F oven for a few minutes until mixture starts to thicken.

Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425 degrees F until golden brown, or about 20 minutes. Serve warm with cream. Serves 6.

Pizza Crust
Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead about 10 strokes and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings.

Shortcake
To 1 cup Master Baking Mix add 1 tablespoon sugar. Add enough water to 1 beaten egg yolk to make 1/3 cup. Add to mix to make a soft dough. Knead lightly. Roll 1/4-inch thick. Cut; place on a baking sheet. Brush with melted butter. Bake for 12 to 15 minutes at 425 degrees F. Put fruit between and on top of two biscuits. Serves 6.

Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can Cheddar cheese soup
1 cup frozen mixed vegetables (optional)
1/4 cup milk
2 cups Master Baking Mix
3/4 cup water
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Generously grease a 13 x 9-inch baking dish. Cook beef and onion in a skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir Master Baking Mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake for 30 minutes.

Italian Bake
1 pound ground beef or bulk Italian sausage
1 cup chopped tomato
3/4 cup frozen green peas
1/2 teaspoon Italian seasoning
1 cup Master Baking Mix
1 cup milk
2 eggs
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees F. Grease a 9-inch pie plate. Cook ground beef until brown; drain. Stir in tomato, peas and Italian seasoning. Spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake for 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until melted. Serve with pizza sauce if desired.

Taco Bake
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
1 (15 ounce) can tomato sauce
1 can whole kernel corn, drained (optional)
2 cups shredded Cheddar cheese
2 cups Master Baking Mix
1 cup milk
2 eggs

Preheat oven to 350 degrees F. Cook ground beef and onion until beef is brown; drain. Spoon into an ungreased 13 x 9-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. At high altitude, bake at 375 degrees F.

Saucy Chicken Casserole
3 cups cut-up cooked chicken or turkey
2 cans cream of mushroom soup
1 (16 ounce) package frozen mixed vegetables
1 teaspoon poultry seasoning
1/2 teaspoon garlic salt
2 cups Master Baking Mix
1 1/2 cups milk
1 teaspoon parsley flakes

Preheat oven to 450 degrees F. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13 x 9-inch baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake for 30 to 32 minutes or until crust is light golden brown. At high altitude, bake for 35 to 40 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Whole Wheat Baking Mix (make your own)
Whole Wheat Baking Mix recipe

4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.

Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Multigrain Baking Mix (make your own)
Multigrain Baking Mix Recipe

12 cups

2  cups pecans, toasted and finely diced 
4  cups unbleached white flour 
1 1/2  cups whole wheat flour 
2  cups cornmeal (pref. stone-ground rather than degerminated) 
1/2  cup buckwheat flour 
1/2  cup wheat germ 
1 1/2  cups dry buttermilk 
1/2  cup soy flour 
4  tablespoons baking powder 
2  tablespoons baking soda 
2  tablespoons sea salt 
1 1/4  cups canola oil (or some other mild tasting vegetable oil) 

In a 4-quart mixing bowl, combine all ingredients except the canola oil. Stir oil into dry ingredients and mix well. Store in large air-tight container or several smaller ones in fridge or freezer.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Crab Puffs
I tried this with canned crab and it wasn't half bad.  I was showing a group of girl scouts what you can do with canned and dried items ... hidden prepping lesson LOL! ... and then had a couple of the moms come up and ask me some questions.

Got some of them to think past the 2 or 3 days that you normally prep for a hurricane.  Whether they will act on those thoughts I have no clue.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Whoops ... here's the recipe
Pacific Crab Puffs recipe

1 1/2 cups biscuit baking mix
1/3 cup grated Parmesan cheese
1/4 cup finely chopped green onions
1/2 pound crab meat
1 egg, slightly beaten
1/3 cup water
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid hot pepper seasoning
Vegetable oil for frying
Mustard Dip (recipe follows)

Combine biscuit mix, cheese and green onion. Shred crab and add to cheese mixture.

Combine egg, water, Worcestershire and hot pepper seasoning. Stir into crab mixture just until blended.

Heat about 1 1/2 inches oil in a deep saucepan or electric frying pan to 375 degrees F. Fry 3 or 4 puffs at a time by dropping batter from a teaspoon into the hot oil and cook, turning as necessary, until golden brown on all sides, 1 1/2 to 2 minutes. Lift out with a slotted spoon; drain. Keep warm until all are fried, or cool, wrap and freeze.

Serve hot with Mustard Dip.

Makes about 3 dozen.

Mustard Dip: Combine 1/2 cup sour cream, 2 tablespoons Dijon mustard and 1 teaspoon lemon juice.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Bisquick Tuna Casserole
There is more than one way to serve canned tuna.  Worked well with a group of kids who normally turn up their noses at tuna in any form.  So, either the recipe is good, or they were too hungry to care.  LOL!  Either way, sounds like something to include in the old prep plan.

Tuna Casserole with Cheese Swirls recipe

1/3 cup chopped green bell pepper
1/3 cup chopped onion
3 tablespoons shortening
1/4 cup Bisquick
1 (10 1/2 ounce) can condensed cream of mushroom or celery soup
1 1/2 cups milk
1 (6 1/2 ounce) can tuna, drained
1 (8 1/2 ounce) can peas, drained
1 tablespoon lemon juice

Biscuits:
2 cups Bisquick
1/2 cup cold water
3/4 cup shredded sharp cheese

Heat oven to 425 degrees F.

Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup Bisquick. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice. Pour mixture into ungreased 11 x 7-inch baking dish. Keep hot in oven while preparing biscuits.

Stir 2 cups Bisquick and the water to a soft dough. Gently smooth dough into a ball on floured cloth. Knead 5 times. Roll dough into a 15 x 9-inch rectangle; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching sides into dough. Cut into 12 (1 1/4-inch) slices. Place slices cut side down on hot tuna mixture. Bake 20 to 25 minutes.

Serves 4 to 6.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Brownies
These are really easy.  I like how they use canned sweetened condensed milk.  I used the butter substitute I make from powdered milk and the brownies turned out just fine.  One batch turned out a little "oilier" in the batter, so I just added a tiny bit of Bisquick and it baked up fine.

Bisquick Chocolate Nut Brownies

1 (12 oz.) pkg. semi-sweet chocolate chips
1/4 c. butter or margarine
2 c. Bisquick
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg, beaten
1 tsp. vanilla
1 to 1 1/2 c. pecans or walnuts, chopped
Confectioners' sugar

Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chocolate chips and butter. Remove from heat. Add biscuit mix, sweetened condensed milk, egg, and vanilla. Stir in pecans and remaining chocolate chips. Pour into a well greased 13 x 9 inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from the sides of pan. Cool. Sprinkle with confectioners' sugar. Cut into bars. Store in tightly covered container.
Makes 24 to 36 brownies.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick/Refried Bean "Crust"
Burrito Bake

1 (16 oz.) can refried beans
1 c. Bisquick
1/4 c. water
1 lb. ground beef (use TVP or canned ground beef if you don't have access to fresh ground beef)
1 c. salsa
1 1/2 c. shredded cheese

1. Spray 9 inch pie pan with Pam. 2. Mix refried beans, Bisquick and water together. 3. Spread in pie pan and scoop out center to form crust. 3. Brown ground beef - then put in shell. 4. Pour salsa over beef, spreading evenly. 5. Spread cheese over salsa. Bake at 375 degrees for 30 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Meant to add ...
Will be trying this one with a vegetarian ground beef mixture I bought in the specialty aisle of a local grocery store. 

Even if the vegan stuff doesn't taste the same as ground beef, how can you tell under all of that salsa and cheese?!  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
"Fill-able" Bisquick cups
You could fill these things which just about any concoction you could imagine ... savory to sweet.  I've filled them with canned bbq pork (well drained), baked beans, mixed veggies that have been tossed with a cheese sauce or a can of condensed cream soup ... then I've also filled them with pie fillings and the like for something sweet.

BISCUIT CUPS

2 c. Bisquick making mix
1/2 c. cold water

Mix baking mix and water together until soft dough forms. Beat vigorously 20 strokes. Drop by teaspoonfuls into 12 ungreased muffin cups. Press dough on bottom and up sides with floured hands.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Impossible Turkey Pot Pie
Very easy!

Turkey Pot Pie

2 c. cooked chopped turkey
1 can cream of celery soup
2 (15 oz.) cans mixed vegetables (drained)
1 1/2 c. chicken or turkey stock
1 stick margarine, melted
1 1/2 c. Bisquick baking mix
1 1/2 c. milk

Coat a 13 x 9 inch casserole dish with melted butter. Mix first 4 ingredients and pour into dish. Blend together the remaining ingredients until almost smooth. Pour over turkey mixture, do not stir. This is the top crust. Bake at 350 degrees for one hour.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Applesauce Puffs
Applesauce Puffs

2 c. Bisquick
1/2 c. sugar
2 tbsp. vegetable oil
1/2 tsp. cinnamon
1/2 c. applesauce
1/4 c. milk
1 egg

Mix dry ingredients together. Stir in applesauce, milk and egg. Drop into well greased muffin tins. Bake at 400 degrees for 12 minutes. While still warm dip into melted butter and dip in a mixture of 1/4 cup sugar and 1/2 teaspoon of cinnamon. Makes 24 muffins.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Apple Crisp - simple
Apple Crisp

1 can apple pie filling
1/4 c. Bisquick
1/4 c. quick cooking oats
2 tbsp. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon

Place 1/2 cup apple filling in each of 4 microwave dessert dishes. Mix remaining ingredients with fork until crumbly and sprinkle 2 tablespoons over each of the apples in each dish. Cover with waxed paper and cook on HIGH until topping is melted and apples are hot, 3 to 4 minutes. Let stand uncovered at least 10 minutes before serving.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Cherry Dumplings - good use of canned cherries, very easy
Cherry Dumplings

2 cans water pack (pitted cherries)
2 tbsp. cornstarch
2 c. sugar
Bisquick mix

Use large pot. Heat to gentle boil cherries and sauce. Mix in sugar and cornstarch. Make dumplings according to Bisquick directions. Then by tablespoonfuls, drop dumplings on boiling cherry sauce. Simmer 10 minutes without lid and 10 minutes with lid on. Dump into large bowl. Serve warm or serve cold

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Fruit Cake - actually good
Store as you would a regular fruit cake. Not rich, but kinda sweet, but not too sweet.

Fruit Cake

1 pkg. (11 oz.) Brazil nuts (2 1/2 c.)
1 pkg. (8 oz.) dried apricots (2 c.)
1 pkg. (8 oz.) pitted dates (1 1/2 c.)
1 pkg. (16 oz.) candied
cherry-pineapple mix (2 c.)
1 c. Bisquick mix
1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla

Heat oven to 300 degrees. Line loaf pan 9 x 5 x 3 inches with foil grease. Mix all ingredients thoroughly. Spread in pan. Bake until wooden toothpick inserted in center comes out clean, about 1 3/4 hours. Remove from pan gently, remove foil. Cool.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Pumpkin Loaf - only uses one egg
Pumpkin Loaf

3 c. Bisquick baking mix
1 c. sugar
1 egg
1 (16 oz.) can pumpkin
1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 c. chopped nuts

Heat oven to 350 degrees. Grease 9 x 5 x 3 inch loaf pan. Beat all ingredients in large mixer bowl on low speed, 30 seconds. Beat on medium speed 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with browned butter glaze.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Tuna Melt
I can't recall if I've posted this one, but its simple and easy and uses items that you've probably prepped.

TUNA MELT 

Makes 6 Servings

2 cups Original Bisquick®
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 (or substitute of your choice)

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.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Sweet Potato Carmel Twist Coffee Cake - eggless
SWEET POTATO CARMEL 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® 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.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Sweet Potato Bread Pudding
Bisquick Sweet Potato Bread Pudding with Orange Sauce

4 1/2 cups Original Bisquick
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half (or canned evaporated milk)
1 cup granulated sugar
1/4 cup butter, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
1 1/2 baked medium sweet potatoes, mashed, or 1 can (15 ounces) vacuum-pack sweet potatoes, drained and mashed
Sauce (recipe follows)

Preheat oven to 450 degrees. Stir Bisquick and 1 1/3 cups milk in large bowl until soft dough forms. Place on surface sprinkled with Bisquick. Knead 10 times. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Break each biscuit into 4 to 5 pieces. Butter rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. Beat remaining ingredients except sweet potatoes and
Sauce in large bowl on low speed until blended; beat in sweet potatoes. Pour into pan. Cover and refrigerate at least 2 hours, but no longer than 8 hours. Preheat oven to 350 degrees. Stir mixture in pan. Bake about 1 hour or until top is golden brown and toothpick inserted in center comes out clean. Serve warm with Sauce. Cover and refrigerate any remaining pudding.

Sauce

1 cup powdered sugar
1/2 cup butter, softened
1/4 cup orange juice
1 teaspoon cornstarch
2 egg yolks, beaten

Heat all ingredients in a 2-quart saucepan over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened. (Use of wire whisk is necessary for success of recipe.) Serve warm over pudding. Cover and
refrigerate any remaining sauce.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Cheddar and Sausage Waffles
Hearty and can be used for any meal, not just for breakfast.  You can get non-electric waffle irons too.

Cheddar and Sausage Waffles

2 cups Original Bisquick® mix (or use your own homemade version)
1 1/3 cups milk (fresh, powdered, canned)
2 tablespoons vegetable oil
1 egg (fresh or powdered)
1 cup shredded Cheddar cheese (4 oz)
1/3 lb bulk pork sausage, cooked and drained (1 cup) (fresh, canned, or seasoned tvp)

Heat waffle iron; grease if necessary. In large bowl, stir all ingredients until blended. Pour about 1 cup batter onto center of hot waffle iron; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Pumpkin-Spice Muffins
Good, dense muffin.  It makes a pretty nifty "take along" for the road if you gotta eat on the run or makes a pretty decent "dessert" for after dinner.

Pumpkin-Spice Muffins

2 cups Original Bisquick® mix (or your own homemade version)
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk (fresh, canned, powdered)
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg (fresh, powdered or other appropriate substitute)
1/2 cup raisins

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.  Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft) Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp Gold Medal® all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake 15 to 18 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple-Wild Rice Oven Pancake
I didn't think I was going to like this one but it turned out pretty well.  I needed a way to use up some wild rice and this did the ticket.

Apple-Wild Rice Oven Pancake

2 cups Original Bisquick® mix (or your own homemade version)
1 cup milk (fresh, canned, or powdered)
2 tablespoons sugar
2 tablespoons vegetable oil
2 eggs (fresh, powdered, or other appropriate substitute)
1/2 cup cooked wild rice
1 medium cooking apple, peeled and chopped (1 cup) - I used dried apple dices that I rehydrated and it worked fine

Heat oven to 425ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch.  Stir Bisquick, milk, sugar, oil and eggs in large bowl until blended. Stir in wild rice and apple. Spread in pan. Bake uncovered 14 to 16 minutes or until top is light golden brown. Serve immediately. High Altitude (3500-6500 ft) Heat oven to 450ºF.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Puffy Pancake with Fruit
Now this was extremely easy.  I even made it in a simple box oven just to see if I could.  If you aren't using non-stick pans, it can get kinda messy so be prepared.  And, if it is sticky save yourself some clean up time by setting it to soak as soon as you are finished with the pan so that nothing hardens in the pan.

The other part that I liked about this recipe is that you can use any flavor fruit pie filling you want.  I tried it with blackberry filling and boy howdy it was good.  You could also use apple, peach, blueberry, etc.  I don't know if the pudding versions would be as good, but I'm thinking of trying it with a banana cream pie filling next time just to see.

Puffy Pancake with Fruit

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick® mix (or your own homemade version)
4 eggs (fresh, powdered, or other appropriate substitute)
1 to 2 cans (21 oz each) fruit pie filling, any flavor

Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.  Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).   Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick and Baby food Banana Nut Bread
I used baby food for the mashed bananas in the following recipe.  It actually needed a dab of banana extract to give it the old-fashioned flavor in my opinion.  You can also leave the nuts out.

Banana-Nut Bread

1 1/3 cups mashed very ripe bananas (2 large) (I used the equivalent in baby food)
2/3 cup sugar
1/4 cup milk (fresh, canned or powdered)
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs (fresh or powdered)
2 2/3 cups Original Bisquick® mix
1/2 cup chopped nuts

Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.  Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.  Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.  High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease sugar to 1/2 cup. Increase milk to 1/3 cup. Omit oil. Bake 55 to 60 minutes.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Impossibly Easy Apricot Pie
If you like apricots, you'll like this.  It is very easy and the ingredients are already converted to easily storable items.

Impossibly Easy Apricot Pie

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

Heat oven to 350ºF. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.  Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.  Heat preserves over low heat until melted; spread over pie. Cool. Cover and refrigerate any remaining pie.  


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Baked Peach Pancakes
This is another recipe that I tried with an alternative cooking method.  I used a reflector oven in our grill.  Worked pretty well but when it gets done, it gets done fast.  I almost scorched them. My grill may have been turned up too high.

Baked Peach Pancakes

1/4 cup butter or margarine
1 cup Original Bisquick® mix (or your own homemade version)
3/4 cup milk (fresh, canned, powdered)
4 eggs (fresh or powdered)
2 medium fresh peaches, peeled and thinly sliced or 1 1/2 cups canned or frozen (thawed) sliced peaches, drained (I used canned peaches as that was easiest and then turned the drained off juice into a syrup)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.  Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter. Bake 20 to 25 minutes or until puffed and golden brown.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Easy Canned Salmon Puff
I'm not a real big salmon junky.  In fact, I usually eat tuna instead, but this isn't a bad way to use up any canned salmon that you might have on hand.  And, it doesn't matter if you have the expensive stuff or the economy brand ... they are both good.

Easy Salmon Puff

1 cup Original Bisquick® mix
1 cup milk
1/2 cup sour cream (made mine from canned milk)
1 teaspoon dried dill weed
4 eggs (I used powdered)
2 cans (6 oz each) boneless skinless salmon, drained, flaked
1 cup shredded Havarti or Swiss cheese (4 oz) (I used some of those shelf-stable, little Swiss Cheese triangles that were getting on the other end of their expiration dates.)

Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. High Altitude (3500-6500 ft): Bake 38 to 43 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bisquick Recipes | 88 comments
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