Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. As I mentioned in the last issue, we had some really warm weather. I also mentioned that it was subject to change. It did. We've had hard freezes over much of Texas, including the area in which I live. I can live with that. Until it changes again.
The new Monthly Theme topic is Promised Recipes. I know that may sound a bit odd for a theme topic, but I believe you will all find it one in which you can participate. I think this one will be a lot of fun... at least I hope so! Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
Today's issue is one I really enjoyed pulling together as I am sharing some of my personal favorites, and they all contain one special ingredient:
Bisquick. With the reduced fat version, even those of us watching calories can throw together some tasty dinners. I am sharing some from one of my favorite cook books,
Betty Crocker's Bisquick
Cookbook, as well as a few I've collected from other sources. I did this issue not only because I think you'll like the recipes, but there is also a shortage of recipes from readers. I have recipes from only a handful of folks, so if you've been thinking about sending some my way, now is an excellent time. Some goodies from the following folks helped out in this issue:
Treva, Knoxville, TN
Pam H., OH
Mary H., Montreal, Canada
Mary S., Nashville, TN
Jim, WA State
We'll see you here again on Sunday when I'll share the Winter Favorites theme recipes, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
"There can be no happiness if the things we believe in are different from the things we do."
~ Freya Stark
Shared by Treva, Knoxville, TN
Ramblings
ATTITUDE
By Chuck Swindoll Shared by Pam H., OH
The longer I live, the more I realize the impact of attitude on life.
Attitude, to me, is more important than education, than money, than circumstances, than failures, than success, that what other people think or say or do.
It is more important than appearance, giftedness, or skill.
It will make or break a company . . . a church . . . a home.
The remarkable thing is we have a choice everyday regarding the attitude we embrace for that day.
We cannot change our past . . . we cannot change the fact that people act in a certain way.
We cannot change the inevitable.
The only thing we can do is play on the one string, we have, and that is our attitude . . .
I am convinced that life is 10% what happens to me and 90% how I react to it.
And so it is with you. . . we are in charge of our ATTITUDES.
Integrity is the glue that holds our way of life together. When wealth is lost, nothing is lost: when health is lost, something is lost: when character is lost: all is lost... Billy Graham
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
QUICK BISQUICK TIPS
What's the best way to measure Bisquick?
For best results, spoon Bisquick-without sifting-into a dry-ingredient measuring cup, and level the top with a straight-edged utensil or the edge of a knife. Do not pack or tap Bisquick into the cup.
What's the best way to store Bisquick?
Bisquick will keep best if stored in an airtight container or plastic bag in a cool, dry place, like on your pantry shelf. If keeping it for a longer time, store it in the refrigerator or freezer. If Bisquick is frozen, bring it to room temperature before using it.
Is Bisquick affected by humidity?
Bisquick reacts to the environment just like other flour-based products do. If the weather is hot and humid, you may find that doughs and batters are more sticky, soft or wet. You can add small amounts of Bisquick to make the dough or batter easier to work with.
Can I substitute Reduced Fat Bisquick for Original Bisquick in my recipes?
Sometimes you can, but because the product formulas are different the products perform differently in our recipes. The biggest difference you will find is in the amount of water that is soaked up when preparing doughs and batters.
We recommend using recipes specifically written for either Original Bisquick or Reduced Fat Bisquick.
Do you have a long list of recipes you have promised your family or yourself to try? Here's a chance to share those with others in our newest
Monthly Theme topic with a "twist". Many of the recipes shared in issues of
A to Z Recipes Newsletters are tried and true (TNT). There's not much that can compare with those, but I thought we'd share recipes that are appealing to us that we have wanted to try. I share some in the
Publisher's Choice from time to time, but how about an entire theme based upon really good-sounding recipes that you haven't had a chance to make? If they sound good enough to you that you saved them, then I bet someone else would love to try them for you! What I hope for is to have folks actually try your recipe, then write me and tell me how it turned out. I'll share their comments, as they come in, in an issue. How about it? This sounds like a topic in which everyone can enjoy and participate.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews in an issue.
Won't you join in the fun by sharing your own recipes for Promised Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Promised Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Promised Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Shared by Mary H., Montreal, Canada
Q. What does HMO stand for?
A. This is actually a variation of the phrase, "HEY MOE." Its roots go back to a concept pioneered by Moe of the Three Stooges, who discovered that a patient could be made to forget about the pain in his foot if he was poked hard enough in the eyes.
Humorous Quotations
Shared by Mary S., Nashville, TN
1. Sometimes, when I look at my children, I say to myself, ~~"Lillian, you should have remained a virgin."
-- Lillian Carter (mother of Jimmy Carter)
2. I had a rose named after me and I was very flattered. But I was not pleased to read the description in the catalog: "No good in a bed, but fine against a wall."
-- Eleanor Roosevelt
3. Last week, I stated this woman was the ugliest woman I had ever seen. I have since been visited by her sister, and now wish to withdraw that statement.
-- Mark Twain
4. The secret of a good sermon is to have a good beginning and a good ending; and to have the two as close together as possible.
-- George Burns
5. Santa Claus has the right idea. Visit people only once a year.
-- Victor Borge
6. Be careful about reading health books. You may die of a misprint.
-- Mark Twain
7. By all means, marry. If you get a good wife, you'll become happy; if you get a bad one, you'll become a philosopher.
-- Socrates
8. I was married by a judge. I should have asked for a jury.
-- Groucho Marx
9. My wife has a slight impediment in her speech. Every now and then she stops to breathe.
-- Jimmy Durante
10. I have never hated a man enough to give his diamonds back.
-- Zsa Zsa Gabor
11. Only Irish coffee provides, in a single glass, all four essential food groups: alcohol, caffeine, sugar, and fat.
-- Alex Levine
12. My luck is so bad that if I bought a cemetery, people would stop dying.
-- Rodney Dangerfield
13. Money can't buy you happiness .. but it does bring you a more pleasant form of misery.
-- Spike Milligan
14. I am opposed to millionaires... but it would be dangerous to offer me the position.
-- Mark Twain
15. Until I was thirteen, I thought my name was 'SHUT UP'.
-- Joe Namath
16. I don't feel old. I don't feel anything until noon. Then it's time for my nap.
-- Bob Hope
17. I never drink water because of the disgusting things that fish do in it.
-- W.C. Fields
18. We could certainly slow the aging process down if it had to work its way through Congress.
-- Will Rogers
19. Don't worry about avoiding temptation. As you grow older, it will avoid you.
-- Winston Churchill
20. Maybe it's true that life begins at fifty ... but everything else starts to wear out, fall out, or spread out BEFORE 50.
-- Phyllis Diller
21. By the time a man is wise enough to watch his step, he's too old to go anywhere.
-- Billy Crystal
22. The cardiologist's diet: If it tastes good, spit it out.
-- Anonymous
USEFUL WORK PHRASES
Shared by Jim, WA State
1. Thank you. We're all refreshed and challenged by your unique point of view.
2. The fact that no one understands you doesn't mean you're an artist.
3. I don't know what your problem is, but I'll bet it's hard to pronounce.
4. Any connection between your reality and mine is purely coincidental.
5. I have plenty of talent and vision. I just don't care.
6. I like you. You remind me of when I was young and stupid.
7. What am I? Flypaper for freaks!?
8. I'm not being rude. You're just insignificant.
9. I'm already visualizing the duct tape over your mouth.
10. I will always cherish the initial misconceptions I had about you.
11. It's a thankless job, but I've got a lot of Karma to burn off.
12. Yes, I am an agent of Satan, but my duties are largely ceremonial.
13. No, my powers can only be used for good.
14. How about never? Is never good for you?
15. I'm really easy to get along with once you people learn to worship me.
16. You sound reasonable. Time to up my medication.
17. I'll try being nicer if you'll try being smarter.
18. I'm out of my mind, but feel free to leave a message .
19. I don't work here. I'm a consultant.
20. Who me? I just wander from room to room.
21. My toys! My toys! I can't do this job without my toys!
22. It might look like I'm doing nothing, but at the cellular level I'm really quite busy.
23. At least I have a positive attitude about my destructive habits.
24. You are validating my inherent mistrust of strangers.
25. I see you've set aside this special time to humiliate yourself in public.
26. Someday, we'll look back on this, laugh nervously, and change the subject.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TEXAS
ARMADILLO EGGS
This is a recipe from Southern Living
Magazine that uses Bisquick (or other all-purpose baking mix). It is a staple at many gatherings here in Texas. Unbaked Armadillo Eggs may be frozen up to 1 month. Remove from freezer, and bake at 375° for 30 to 35 minutes or until golden.
Cut a slit lengthwise on one side of peppers, leaving other side intact; remove seeds. Stuff each pepper with about 2 teaspoons sharp Cheddar cheese. Pinch edges to close; set aside.
Combine remaining 2 cups sharp Cheddar cheese, Monterey Jack cheese, sausage, and baking mix.
Pinch off about 2 rounded tablespoons of dough; shape into a 1/4-inch-thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix. Place on a lightly greased 15- x 10-inch jelly-roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.
Bake at 375° for 30 minutes or until golden.
*Whole pepperoncini peppers may be substituted for jalapeño peppers.
Note: For testing purposes only, we used Shake 'N Bake Seasoned Coating Mix for Pork for seasoned coating mix and Bisquick for all-purpose baking mix.
Yield: Makes 10 appetizer servings
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1 (15 1/2-ounce) can (or 16 ounce) cannellini beans, rinsed and drained
1 1/3 cups Original Bisquick®
1/3 cup Italian salad dressing
1 1/2 cups diced cooked chicken
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs
1 1/4 cups milk
1/3 cup slivered almonds, toasted
1. Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.
2. Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.
3. Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.
HIGH ALTITUDE (3500 to 6500 feet): Bake about 55 minutes in step 3.
NUTRITION FACTS: 1 Serving:; Calories 465 (Calories from Fat 200); Fat 22g (Saturated 6g); Cholesterol 150mg; Sodium 700mg; Carbohydrate 42g (Dietary Fiber 6g); Protein 31g
% DAILY VALUE:; Vitamin A 32%; Vitamin C 2%; Calcium 38%; Iron 26%
DIET EXCHANGES:; 2 Starch; 3 Lean Meat; 2 Vegetable; 2 Fat
BETTY'S TIP: Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to help form a delicious crust.
EASY DROP DANISH
Makes 12 servings
2 cups Original Bisquick®
1/4 cup margarine or butter, softened
2 tablespoons sugar
2/3 cup milk
1/4 cup apricot preserves (or other flavor fruit preserves)
Vanilla Glaze (below)
1. Heat oven to 450°. Lightly grease cookie sheet. Stir Bisquick, margarine and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon; fill with 1 teaspoon preserves.
3. Bake 10 to 15 minutes or until golden brown. Drizzle Vanilla Glaze over warm danish.
Vanilla Glaze
3/4 cup powdered sugar
1 tablespoon warm water
1/4 teaspoon vanilla
Mix all ingredients until smooth and thin enough to drizzle.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. Stir 2 tablespoons all-purpose flour into Bisquick. Use 1 tablespoon sugar. Bake about 10 minutes.
NUTRITION FACTS: 1 Danish:; Calories 180 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 0mg; Sodium 340mg; Carbohydrate 27g (Dietary Fiber 0g); Protein 2g
% DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1 Fruit; 1 Fat
BETTY'S TIP: Dazzle them with Easy Cherry-Almond Danish. Use cherry preserves, and substitute almond extract for vanilla in the Vanilla Glaze. For an extra nutty crunch, sprinkle the glaze with toasted chopped almonds.
CARAMEL TURTLE BARS
Makes 24 servings
1 1/2 cups Original Bisquick®
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/3 cup margarine or butter, softened
1 egg
14 ounces caramels
2 tablespoons milk
1 cup chopped pecans
3/4 cup semisweet chocolate chips
1. Heat oven to 350°. Stir Bisquick, oats, brown sugar, margarine and egg until well blended. Press in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. Bake about 15 minutes or until golden brown; cool.
2. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until caramels are melted. Spread over crust. Sprinkle pecans evenly over caramels. Heat chocolate chips over low heat, stirring frequently, until melted. Drizzle over pecans.
3. Cool 30 minutes. For bars, cut into 6 rows by 4 rows.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.
NUTRITION FACTS: 1 Bar:; Calories 220 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 10mg; Sodium 190mg; Carbohydrate 31g (Dietary Fiber 1g); Protein 3g
% DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1 Fruit; 2 Fat
BETTY'S TIP: Think outside the square! To cut triangle shapes, cut squares diagonally in half. To cut diamond shapes, first cut parallel lines 1 or 1 1/2 inches apart down the length of the pan, then cut diagonal lines 1 or 1 1/2 inches apart across the straight cuts. You will find irregularly shaped pieces in the corners at the ends of the pan-consider those extra treats for snacking!
HOT 'N' SPICY CHICKEN DRUMMIES
Makes 24 servings
1 cup red pepper sauce
1 teaspoon garlic salt
24 chicken drumsticks
2 tablespoons margarine or butter
1 cup Original Bisquick®
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Blue cheese dressing, if desired
1. Mix pepper sauce and garlic salt. Pour over chicken in shallow glass or plastic dish. Cover and refrigerate at least 4 hours but no longer than 24 hours.
2. Heat oven to 450°. Melt margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in oven. Mix Bisquick, onion salt, pepper and red pepper. Remove chicken from sauce; discard sauce. Dip chicken in Bisquick to coat. Place in single layer in pan.
3. Bake 25 minutes; turn. Bake 20 to 25 minutes longer or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Appetizer:; Calories 115 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 30mg; Sodium 220mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 9g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 0%; Iron 2%
DIET EXCHANGES:; 1 Medium-Fat Meat; 1 Fat
FROSTED CINNAMON ROLLS
Makes 12 servings
BETTY'S TIP: Cutting this recipe in half is easy. Use a round pan, 8 x 1 1/2 inches, and divide the ingredient amounts in half. Roll the dough into a 9 x 7 1/2-inch rectangle, and cut into six 1 1/4-inch slices.
2 1/2 cups Original Bisquick®
2/3 cup milk
2 tablespoons sugar
2 tablespoons margarine or butter, softened
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 cup raisins, if desired
Frosting (below)
1. Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2 inches. Stir Bisquick, milk and 2 tablespoons sugar until dough forms; beat 20 strokes.
2. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll or pat dough into 15 x 9-inch rectangle. Spread with margarine. Mix 2 tablespoons sugar and the cinnamon; sprinkle over dough. Sprinkle raisins evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Arrange with cut sides down in pan.
3. Bake 20 to 23 minutes or until golden brown. Cool slightly; remove from pan to wire rack. Cool completely, about 1 hour. Spread with Frosting.
Frosting
1 1/2 cups powdered sugar
1/4 cup margarine or butter, softened
2 tablespoons milk
1 teaspoon vanilla
Beat powdered sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Beat in milk and vanilla until smooth and spreadable.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Bake about 20 minutes.
NUTRITION FACTS: 1 Roll:; Calories 240 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 0mg; Sodium 440mg; Carbohydrate 35g (Dietary Fiber 0g); Protein 2g
% DAILY VALUE:; Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1 Fruit; 2 Fat
MEXICAN CHEESE SNACKS
Makes 48 servings
1 1/2 cups Original Bisquick®
1/4 cup sour cream
1 egg
1 (4-ounce) can chopped green chilies, drained
1 cup shredded cheddar cheese (4 ounces)
1. Heat oven to 400°. Grease cookie sheet. Stir Bisquick, sour cream, egg and chilies until blended. Stir in cheese.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°. Bake 8 to 10 minutes.
NUTRITION FACTS: 1 Appetizer:; Calories 30 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 75mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 1g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
DIET EXCHANGES:; 1/2 Fat
BETTY'S TIP: These little bites are the perfect do-ahead appetizer. Spoon the dough onto a greased cookie sheet and refrigerate up to 4 hours. Pop them in the oven about 10 minutes before your guests arrive.
RASPBERRY WHITE CHOCOLATE MUFFINS
Makes 12 servings
2 cups Original Bisquick®
1/2 cup white chocolate chips
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
1 cup raspberries
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups.
2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups.
3. Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack.
HIGH ALTITUDE (3500 to 6500 feet): Bake 16 to 19 minutes.
NUTRITION FACTS: 1 Muffin:; Calories 195 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 20mg; Sodium 300mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 3g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 8%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1 Fruit; 1 Fat
BETTY'S TIP: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler-drizzle the tops with melted white baking chips.
SAVORY PULL-APART BREAD
6 servings
10 sun-dried tomatoes halves (not packed in oil)
2 cups Original Bisquick®
1 (8-ounce) package feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers (sweet from 7-ounce jar), drained and finely chopped
1 teaspoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 clove garlic, finely chopped
2 tablespoons olive oil or vegetable
1. Heat oven to 425°. Grease square pan, 9 x 9 x 2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
2. Mix Bisquick, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture.
3. Bake about 20 minutes or until golden brown. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): Use 2 1/4 cups Bisquick. Bake about 25 minutes.
NUTRITION FACTS: 1 Serving:; Calories 325 (Calories from Fat 170); Fat 19g (Saturated 8g); Cholesterol 35mg; Sodium 1060mg; Carbohydrate 30g (Dietary Fiber 1g); Protein 10g
% DAILY VALUE:; Vitamin A 12%; Vitamin C 24%; Calcium 0%; Iron 10%
DIET EXCHANGES:; 1 1/2 Starch; 1 Vegetable; 4 Fat
BETTY'S TIP: Using kitchen scissors makes the task of chopping dried tomatoes much easier. Try cutting them before soaking in boiling water.
CHOCOLATE KISS-PEANUT BUTTER COOKIES
Makes 36 servings
1 (14-ounce) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups Original Bisquick®
1 teaspoon vanilla extract
Sugar
36 foil wrapped milk chocolate kisses or milk chocolate kisses with white chocolate stripes, unwrapped
1. Heat oven to 375°. Stir milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
2. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press chocolate kiss into top of each cookie. Remove from cookie sheet to wire rack; cool.
HIGH ALTITUDE (3500 to 6500 feet): Bake 9 to 11 minutes.
NUTRITION FACTS: 1 Cookie:; Calories 130 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 5mg; Sodium 140mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 3g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2%
DIET EXCHANGES:; 1 Starch; 1 Fat
SAVORY APPLE BRUNCH BAKE
Makes 8 servings
1 pound bacon
1 medium unpeeled cooking apple (Rome, Beauty, Golden Delicious or Greening), peeled and chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick®
1 1/2 cups milk
4 eggs
2 cups shredded cheddar cheese (8 ounces)
1. Heat oven to 375°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook bacon in 12-inch skillet over medium heat, turning occasionally, until crisp; drain on paper towels and cool. Crumble bacon into small pieces.
2. Mix apple and sugar; spread in baking dish. Stir Bisquick, milk and eggs until blended; pour over apple. Sprinkle with bacon and cheese.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 370 (Calories from Fat 215); Fat 24g (Saturated 11g); Cholesterol 150mg; Sodium 800mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 18g
% DAILY VALUE:; Vitamin A 12%; Vitamin C 0%; Calcium 26%; Iron 8%
DIET EXCHANGES:; 1 Starch; 2 High-Fat Meat; 1/2 Fruit; 1 1/2 Fat
BETTY'S TIP: Brunch is a breeze when you serve this tasty dish with crisp apple slices and mixed baby salad greens, along with a pitcher of freshly squeezed orange juice.
CHOCOLATE CHIP COOKIES
Makes 48 servings
1/2 cup margarine or butter, softened
1 cup packed brown sugar
2 teaspoons vanilla extract
1 egg
2 3/4 cups Original Bisquick®
1 (6-ounce) bag semisweet chocolate chips (1 cup)
1/2 cup chopped nuts, if desired
1. Heat oven to 375°. Mix margarine, brown sugar, vanilla and egg in large bowl. Stir in Bisquick, chocolate chips and nuts.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.
3. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.
NUTRITION FACTS: 1 Cookie:; Calories 80 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 115mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 1g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%
DIET EXCHANGES:; 1/2 Starch; 1 Fat
BETTY'S TIP: For perfectly shaped cookies, use a small ice-cream scoop to drop cookie dough onto the cookie sheet.
SESAME PORK STRIPS
Makes 36 servings
1 tablespoon margarine or butter, melted
1 pound pork chops, boneless loin, 1 inch thick
1 1/4 cups Original Bisquick®
1/3 cup sesame seeds
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons margarine or butter, melted
Sweet and sour sauce or mustard, if desired
1. Heat oven to 400°. Spread 1 tablespoon melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Remove fat from pork. Cut pork into 1/4-inch slices;
cut slices into 1/2-inch-wide strips.
2. Mix Bisquick, sesame seed, salt, paprika and mustard. Beat eggs and milk with fork. Dip pork strips into egg mixture, then coat with sesame seed mixture. Place in single layer in pan. Drizzle 2 tablespoons melted margarine over pork.
3. Bake 25 to 30 minutes or until brown and crisp. Serve with sweet-and-sour sauce.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Appetizer:; Calories 50 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 20mg; Sodium 115mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 4g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
DIET EXCHANGES:; 1/2 Lean Meat; 1/2 Fat
BETTY'S TIP: This sesame coating is equally delicious on chicken. To make Sesame Chicken Strips, substitute 4 boneless, skinless chicken breast halves (about 1 1/4 pounds) for the pork.
STRAWBERRY-CREAM CHEESE BISCUITS
Makes 15 servings
3 cups Original Bisquick®
2 teaspoons grated orange peel
3/4 cup orange juice
1 (3-ounce) package cream cheese, softened
2 tablespoons strawberries preserves
Sugar, if desired
1. Heat oven to 450°. Stir Bisquick orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.
2. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick. Place on ungreased cookie sheet.
3. Mix cream cheese and preserves. Spoon about 1 teaspoon cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown.
HIGH ALTITUDE (3500 to 6500 feet): Not Recommended.
NUTRITION FACTS: 1 Biscuit:; Calories 135 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 360mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 2g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1 Fat
CREAM CHEESE POUND CAKE
Makes 10 servings
3 cups Original Bisquick®
1 1/2 cups granulated sugar
3/4 cup margarine or butter, softened
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
6 eggs
1 (8-ounce) package cream cheese, softened
Powdered sugar, if desired
1. Heat oven to 350°. Grease and flour 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3 inches.
2. Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into pan.
3. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Sprinkle with powdered sugar.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Do not use loaf pans. Use 2 1/2 cups Bisquick, 1 1/4 cups granulated sugar and 1 cup flour. Bake 45 to 50 minutes.
NUTRITION FACTS: 1 Serving:; Calories 535 (Calories from Fat 270); Fat 30g (Saturated 10g); Cholesterol 150mg; Sodium 830mg; Carbohydrate 58g (Dietary Fiber 1g); Protein 9g
% DAILY VALUE:; Vitamin A 30%; Vitamin C 0%; Calcium 10%; Iron 10%
DIET EXCHANGES:; Not Recommended.
BETTY'S TIP: Leftover cake? Make a Cream Cheese Trifle: Cut the cake into large cubes, and place them in a large glass or plastic bowl. Sprinkle with a little orange-flavored liqueur or orange juice, cover with plastic warp and refrigerate about 2 hours. Layer cake, whipped cream and fresh fruit in goblets. Cover and refrigerate at least 1 hour before serving.
TRIPLE-CHEESE FLATBREAD
Makes 16 servings
2 cups Original Bisquick®
1/2 cup hot water
2 tablespoons margarine or butter, melted
1/4 cup shredded cheddar cheese (1 ounce)
1/4 cup shredded Monterey Jack-Colby cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired
1. Heat oven to 450°. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 60 times.
2. Roll or pat dough into 12-inch square on ungreased cookie sheet. Spread margarine over dough. Mix remaining ingredients; sprinkle over dough.
3. Bake 10 to 12 minutes or until edges are golden brown. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 90 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 280mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 2g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 2%
DIET EXCHANGES:; 1/2 Starch; 1 Fat
TURKEY CLUB SQUARES
Makes 6 servings
2 cups Original Bisquick®
1/3 cup mayonnaise or salad dressing
1/3 cup milk
2 cups cubed cooked turkey
2 medium green onions, sliced (2 tablespoons)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayonnaise or salad dressing
1 large tomato, chopped (1 cup)
1 cup shredded Monterey Jack-Colby cheese (4 ounces)
1. Heat oven to 450°. Grease cookie sheet. Mix Bisquick, 1/3 cup mayonnaise and the milk until soft dough forms. Roll or pat dough into 12 x 8-inch rectangle on cookie sheet. Bake 8 to 10 minutes or until golden brown.
2. Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese.
3. Bake 5 to 6 minutes or until turkey mixture is hot and cheese is melted.
HIGH ALTITUDE (3500 to 6500 feet): Bake crust about 10 minutes in step 1. Bake 6 to 8 minutes in step 3.
NUTRITION FACTS: 1 Serving:; Calories 525 (Calories from Fat 325); Fat 36g (Saturated 11g); Cholesterol 80mg; Sodium 960mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 23g
% DAILY VALUE:; Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 12%
DIET EXCHANGES:; 2 Starch; 2 1/2 High-Fat Meat; 2 1/2 Fat
BETTY'S TIP: Purchase cooked turkey at the deli or prepackaged in the meat department to make this tasty brunch or supper dish in a snap.
CORN BREAD STICKS
Makes 16 servings
1 cup Original Bisquick®
1 cup yellow cornmeal
1 1/2 cups buttermilk
2 tablespoons vegetable oil
2 eggs
2 tablespoons (about) yellow cornmeal
1. Heat oven to 450°. Grease 2 loaf pans, 9 x 5 x 3 inches.
2. Stir Bisquick, 1 cup cornmeal, the buttermilk, oil and eggs until blended. Pour into pans. Sprinkle with 2 tablespoons cornmeal.
3. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from pans. Cut each loaf crosswise into 8 sticks.
HIGH ALTITUDE (3500 to 6500 feet): Bake about 20 minutes.
NUTRITION FACTS: 1 Stick:; Calories 95 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 30mg; Sodium 130mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 3g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4%
DIET EXCHANGES:; 1 Starch; 1/2 Fat
BETTY'S TIP: These hearty corn sticks are simply superb spread with honey-butter or drizzled with maple syrup. They also make dynamite dunkers dipped into a bowl of steaming chili.
FLUFFY KEY LIME PIE
Makes 8 servings
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or regular lime juice
1 (8-ounce) container frozen whipped topping, thawed
1 tablespoon grated limes peel
Lime slices, if desired
Pat-in-the-Pan Pie Crust
1. Make Pat-in-the-Pan Pie Crust.
2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.
3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.
Pat-in-the-Pan Pie Crust
1 cup Original Bisquick
1/4 cup margarine or butter, softened
2 tablespoons boiling water
Heat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.
HIGH ALTITUDE (3500 to 6500 feet): Bake crust 10 to 12 minutes.
NUTRITION FACTS: 1 Serving:; Calories 355 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 40mg; Sodium 340mg; Carbohydrate 48g (Dietary Fiber 0g); Protein 7g
% DAILY VALUE:; Vitamin A 8%; Vitamin C 10%; Calcium 22%; Iron 2%
DIET EXCHANGES:; Not Recommended
BETTY'S TIP: A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
CRAB CAKES
Makes 24 servings
1 tablespoon margarine or butter
1/3 cup chopped onions
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 cup soft bread crumbs
1/2 cup Original Bisquick®
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon salt
2 eggs, slightly beaten
1 (14-ounce) package imitation crabmeat flakes, chopped
Cocktail sauce, if desired
1. Heat oven to 400°. Generously grease 2 cookie sheets. Melt margarine in 10-inch skillet over medium heat. Cook onion, celery and bell pepper in margarine about
3 minutes, stirring occasionally, until crisp-tender.
2. Mix vegetable mixture and remaining ingredients except cocktail sauce. Shape mixture into 1 1/2-inch patties. Place on cookie sheets.
3. Bake about 12 minutes, turning once, until golden brown. Serve with cocktail sauce.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Appetizer:; Calories 60 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 20mg; Sodium 260mg; Carbohydrate 6g (Dietary Fiber 0g); Protein 4g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 2%
DIET EXCHANGES:; 1 Lean Meat
BETTY'S TIP: You don't have to turn on your oven to enjoy these savory cakes-use a skillet instead. Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Cook patties in oil 4 to 5 minutes, turning once, until golden.
IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE
Makes 8 servings
1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur or strong brewer coffee, cooked to room temperature
2 (8-ounce) packages (each) cream cheese, softened
3/4 cup Original Bisquick®
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
3 ounces semisweet chocolate chips, melted and cooled
Chocolate Topping (below)
1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.
2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.
Stir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.
HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes.
NUTRITION FACTS: 1 Serving:; Calories 490 (Calories from Fat 295); Fat 33g (Saturated 19g); Cholesterol 160mg; Sodium 360mg; Carbohydrate 40g (Dietary Fiber 1g); Protein 9g
% DAILY VALUE:; Vitamin A 24%; Vitamin C 0%; Calcium 10%; Iron 10%
DIET EXCHANGES:; Not Recommended
BETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar.
THAI CHICKEN WITH SPICY PEANUT SAUCE
Makes 4 servings
3 tablespoons margarine or butter
1 cup Original Bisquick®
1 1/2 teaspoons curry powder
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup milk
Spicy peanuts sauce (below)
2 tablespoons cocktail peanuts, finely chopped
1. Heat oven to 425°. Melt margarine in rectangular baking dish, 13 x 9 x 2 inches, in oven.
2. Mix Bisquick, curry powder, garlic powder and ginger. Dip chicken into milk, then coat with Bisquick mixture. Place in dish.
3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, make Spicy Peanut Sauce. Serve sauce over chicken. Sprinkle with peanuts.
Spicy Peanut Sauce
1/2 cup plain yogurt
1/4 cup creamy peanut butter
1/2 cup milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients in 10-inch nonstick skillet. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 510 (Calories from Fat 260); Fat 29g (Saturated 7g); Cholesterol 0mg; Sodium 950mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 37g
% DAILY VALUE:; Vitamin A 16%; Vitamin C 0%; Calcium 18%; Iron 14%
DIET EXCHANGES:; 1 1/2 Starch; 5 Lean Meat; 3 Fat
BETTY'S TIP: Entertaining? Serve this spicy chicken over hot cooked jasmine rice with steamed carrots and broccoli or broccolini, a new kind of broccoli, with sparse flowerets.
TUNA MELT CALZONE WITH CHEDDAR CHEESE SAUCE
Makes 5 servings
1 (6-ounce) can tuna in water, drained
1/2 cup shredded cheddar cheese (2 ounces)
1 small tomato, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup chopped celery
3 cups Original Bisquick®
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons milk
Cheddar cheese sauce (below)
1. Heat oven to 450°. Mix tuna, cheese, tomato, onion and celery; set aside.
2. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead about 10 times or until smooth. Roll or pat dough into 12-inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edge. Fold dough over filling; press edge with fork to seal. Brush with milk.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack; cool 5 minutes. Make Cheddar Cheese Sauce. Cut calzone into 5 wedges. Serve with sauce.
Cheddar Cheese Sauce
2 tablespoons margarine or butter
2 tablespoons Original Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 cup shredded sharp Cheddar cheese (3 ounces)
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce
Melt margarine in 1-quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 570 (Calories from Fat 280); Fat 31g (Saturated 11g); Cholesterol 45mg; Sodium 1570mg; Carbohydrate 51g (Dietary Fiber 1g); Protein 23g
% DAILY VALUE:; Vitamin A 16%; Vitamin C 4%; Calcium 34%; Iron 18%
DIET EXCHANGES:; 3 Starch; 2 Lean Meat; 1 Vegetable; 4 1/2 Fat
BLACK BOTTOM CHERRY DESSERT
Makes 8 servings
2/3 cup powdered sugar
1/2 teaspoon almond extract
1 egg
1 (3-ounce) package cream cheese, softened
1 3/4 cups Original Bisquick®
2/3 cup miniature semisweet chocolate chips
1 (21-ounce) can cherry pie filling
1/4 cup white baking chocolate
2 teaspoons shortening
1. Heat oven to 400°. Mix powdered sugar, almond extract, egg and cream cheese in medium bowl. Stir in Bisquick. Roll or pat dough into 12-inch circle on ungreased
cookie sheet. Flute edge if desired. Bake 8 to 10 minutes or until crust is light golden brown.
2. Sprinkle chocolate chips over hot crust. Bake about 1 minute or until chips are melted; spread evenly. Cool 5 minutes. Gently loosen and transfer to serving plate.
3. Spread pie filling over chocolate. Heat white baking chips and shortening over low heat, stirring frequently, until smooth; drizzle over pie filling.
HIGH ALTITUDE (3500 to 6500 feet): Lightly grease cookie sheet. Bake crust 9 to 11 minutes in step 1.
NUTRITION FACTS: 1 Serving:; Calories 385 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 40mg; Sodium 420mg; Carbohydrate 58g (Dietary Fiber 2g); Protein 4g
% DAILY VALUE:; Vitamin A 4%; Vitamin C 2%; Calcium 8%; Iron 8%
DIET EXCHANGES:; Not Recommended.
BETTY'S TIP: You'll find that using a fork makes it easy to drizzle the melted white baking chips over the cherry pie filling.
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Heart Healthy
APPLESAUCE GINGERBREAD CAKE
Makes 9 servings
2 1/4 cups Reduced-Fat Bisquick®
1/3 cup sugar
1/2 cup applesauce
1/2 cup fat-free skim milk
1/2 cup molasses
1/4 cup fat-free cholesterol-free egg substitute , 2 egg whites or 1 egg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup fat-free vanilla yogurt
1 to 2 tablespoons chopped crystallized ginger
1. Heat oven to 350°. Spray bottom only of square pan, 9 x 9 x 2 inches, with cooking spray.
2. Beat all ingredients except yogurt and crystallized ginger with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve cake warm topped with yogurt and crystallized ginger.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 2 1/2 cups Bisquick, 1/4 cup sugar and 2/3 cup milk.
NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 360mg; Carbohydrate 46g (Dietary Fiber 1g); Protein 5g
% DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 12%; Iron 14%
DIET EXCHANGES:; 2 Starch; 1 Fruit
BETTY'S TIP: Crystallized ginger can be a sticky mess to chop. Spray kitchen scissors with a little cooking spray, and snip the ginger into pieces.
CHICKEN WITH GARLIC-GINGER SAUCE
Makes 6 servings
1/4 cup fat-free cholesterol-free egg substitute , 2 egg whites or 1 egg
2 tablespoons water
1 cup Reduced-Fat Bisquick®
1/4 gallon garlic powder
6 small boneless skinless chicken breast halves (about 1 1/2 pounds)
Cooking spray
4 medium cloves garlic, chopped (2 teaspoons)
1 tablespoon chopped ginger root
4 medium green onions, chopped (1/4 cup)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon cooking sherry, if desired
2 teaspoons toasted sesame oil
1. Heat oven to 425°. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Beat egg product and water slightly. Mix Bisquick and garlic powder. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
2. Bake 20 minutes. Turn chicken; spray with cooking spray. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
3. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook garlic and gingerroot in skillet 2 minutes, stirring constantly. Add remaining ingredients; cook 1 minute, stirring frequently. Spoon sauce over chicken.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 65mg; Sodium 440mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 26g
% DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 10%
DIET EXCHANGES:; 1 Starch; 3 Very Lean Meat; 1 Fat
BETTY'S TIP: Enjoy this low-fat favorite with a cool cucumber salad. Top cucumber slices with chopped red onion, a sprinkling of toasted sesame seeds and a splash of red wine vinegar.
CHOCOLATE-CINNAMON SUNDAE CAKE
Makes 9 servings
1 1/3 cups Reduced-Fat Bisquick®
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/4 cup fat-free cholesterol free egg substitute , 2 egg whites or 1 egg
2/3 cup fat-free skim milk
3 tablespoons margarine or butter, softened
Chocolate Cinnamon Sauce (below)
1 pint (2 cups) reduced fat vanilla ice cream, if desired
1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 inches.
2. Beat all ingredients except ice cream and Chocolate-Cinnamon Sauce with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Drizzle with Chocolate-Cinnamon Sauce. Serve warm or cool topped with ice cream.
Chocolate-Cinnamon Sauce
1 cup chocolate-flavored syrup
1/2 teaspoon ground cinnamon
Heat ingredients in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve warm or cool.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 240 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 300mg; Carbohydrate 45g (Dietary Fiber 2g); Protein 4g
% DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 12%
DIET EXCHANGES:; 2 Starch; 1 Fruit; 1/2 Fat
BETTY'S TIP: For the kid at heart, serve this gooey dessert in a sundae bowl, and top it off with a maraschino cherry.
GLAZED LEMON BARS
Makes 24 servings
1 cup Reduced-Fat Bisquick®
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/2 cup fat free cholesterol free egg substitute , 4 egg whites or 2 eggs
1 tablespoon Reduced-Fat Bisquick®
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (below)
1. Heat oven to 350°. Mix 1 cup Bisquick and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up edges of ungreased square pan, 8 x 8 x 2 inches.
2. Bake about 10 minutes or until light brown. Mix remaining ingredients except Lemon Glaze; pour over baked layer.
3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
Lemon Glaze
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon juice
Stir ingredients until smooth.
HIGH ALTITUDE (3500 to 6500 feet): Use square pan, 9 x 9 x 2 inches. Press crust in bottom only of pan. Increase bake time in step 2 to about 12 minutes.
NUTRITION FACTS: 1 Bar:; Calories 70 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 80mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 1g
% DAILY VALUE:; Vitamin A 0%; Vitamin C %; Calcium 0%; Iron 0%
DIET EXCHANGES:; 1 Starch.
BETTY'S TIP: Here's an easy rule of thumb-one fresh lemon will give you 2 to 3 tablespoons of juice. To get the most juice out of a lemon, it should be at room temperature. Some people like to zap whole lemons in the microwave on High for about 20 seconds or so to warm them.
PEANUT BUTTER BROWNIES
Makes 36 servings
1 1/2 cups Reduced-Fat Bisquick®
1 cup sugar
1/2 cup applesauce
1/2 cup chunky peanut butter
1/2 cup fat-free cholesterol free egg substitute , 4 egg whites or 2 eggs
1 1/2 teaspoons vanilla extract
3 ounces semisweet baking chocolate, melted and cooled
1. Heat oven to 350°. Stir all ingredients until blended.
2. Spread in ungreased rectangular pan, 13 x 9 x 2 inches.
3. Bake 20 to 25 minutes or until set; cool. For brownies, cut into 9 rows by 4 rows.
HIGH ALTITUDE (3500 to 6500 feet): Bake 30 to 35 minutes.
NUTRITION FACTS: 1 Brownie:; Calories 75 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 75mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 2g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
DIET EXCHANGES:; 1 Starch
BETTY'S TIP: Add an extra peanut butter drizzle to the tops of these nutty bars. Heat 1/4 cup peanut butter chips and 1/2 teaspoon shortening in the microwave on High 1 to 2 minutes. Stir until completely melted, and drizzle over bars.
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Diabetic Choices
SOUTHWEST TAMALE TART
Makes 6 servings
1 cup Reduced-Fat Bisquick®
1/2 cup cornmeal
1 1/2 cups shredded reduced-fat cheddar cheese (6 ounces)
1 (4-ounce) can chopped green chilies, drained
1/3 cup condensed beef broth
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded and chopped
Salsa, if desired
Fat-free sour cream, if desired
1. Heat oven to 350°. Grease springform pan, 9 x 3 inches.
2. Mix Bisquick, cornmeal, 1 cup of the cheese and the chilies. Stir in broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/2 cup cheese.
3. Bake 35 minutes. Loosen side of tart from pan; remove side of pan. Arrange tomatoes around edge of tart. Cut tart into wedges. Serve with salsa and sour cream.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Pat cornmeal mixture evenly in bottom and 1 inch up side of pan. Bake 40 minutes.
NUTRITION FACTS: 1 Serving:; Calories 255 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 770mg; Carbohydrate 44g (Dietary Fiber 6g); Protein 17g
% DAILY VALUE:; Vitamin A 6%; Vitamin C 16%; Calcium 18%; Iron 18%
DIET EXCHANGES:; 2 Starch; 1 Very Lean Meat; 3 Vegetable
CINNAMON-RAISIN SCONE STICKS
Makes 10 servings
2 1/2 cups Reduced-Fat Bisquick®
1/2 cup raisins
1/4 cup plain yogurt, low-fat
1/2 cup fat-free skim milk
1/2 teaspoon ground cinnamon
1. Heat oven to 450°. Stir all ingredients until soft dough forms. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 5 times.
2. Roll or pat dough into 10 x 6-inch rectangle. Cut crosswise into ten 1-inch strips. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Stick:; Calories 135 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 340mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 3g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6%
DIET EXCHANGES:; 1 Starch; 1 Fruit
BETTY'S TIP: These sweet scone sticks are particularly good when eaten warm with a thin spread of honey or jam. Add a glass of fresh-squeezed orange juice, and your morning is off to a sensational start!
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Bisquick Heart Smart™ recipe! Weekend brunch for two? Or will it be eggs for dinner in a tasty veggie-packed bake.
Prep Time:10 min
Start to Finish:50 min
Makes:2 servings
1/2 cup chopped zucchini
1/2 cup chopped tomato
1/2 cup chopped onion
2 tablespoons grated Parmesan cheese
1/4 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1/4 cup fat-free egg product or 2 egg whites
1/4 teaspoon salt
Dash pepper
1. Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. Sprinkle zucchini, tomato, onion and cheese in pan.
2. In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
3. Bake uncovered about 33 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
High Altitude (3500-6500 ft): Increase Bisquick® mix to 6 tablespoons.
Nutrition Information:
1 Serving: Calories 150 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 610mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 8g); Protein 10g
Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 25%; Iron 8%
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
DELUXE CHEESEBURGER MELT
Bisquick Heart Smart™ recipe! Create a turkey twist on burgers. Turkey and the works are baked and ready to serve in 30 minutes.
Prep Time:10 min
Start to Finish:30 min
Makes:2 servings
1/3 cup Bisquick Heart Smart® mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1/4 lb lean ground turkey
1/2 cup canned condensed reduced-fat reduced-sodium cream of mushroom soup
3/4 cup Green Giant® frozen mixed vegetables
1. Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water, egg product and 1/4 cup of the cheese; spread in pan.
2. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until brown; drain. Stir in soup and vegetables; heat until hot.
3. Spoon turkey mixture over batter in pan. Sprinkle with remaining 2 tablespoons cheese. Bake about 20 minutes or until edges are light golden brown.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 700mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 5g); Protein 22g
Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 10%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
EASY HAM BAKE
Bisquick Heart Smart™ recipe! The classic combo of ham, broccoli and cheese is baked with a tender, melt-in-your-mouth biscuit topping.
Prep Time:10 min
Start to Finish:40 min
Makes:3 servings
1 1/2 cups Green Giant® frozen broccoli cuts
1/4 cup canned condensed 98% fat-free cream of mushroom soup
1/4 cup canned condensed Cheddar cheese soup
1/4 cup fat-free (skim) milk
3/4 cup cut-up cooked ham, chicken, turkey or beef
1/2 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk
1. Heat oven to 425°F. Spray 1-quart casserole with cooking spray. In casserole, mix broccoli, soups, 1/4 cup milk and the ham. Microwave on High 3 minutes; stir.
2. In small bowl, stir Bisquick® mix and 1/3 cup milk until blended. Pour evenly over soup mixture.
3. Bake uncovered 20 to 23 minutes or until crust is light golden brown. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): Bake 25 to 28 minutes.
Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 1680mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 8g); Protein 20g
Percent Daily Value*: Vitamin A 30%; Vitamin C 15%; Calcium 25%; Iron 10%
Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
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