#3880 - Chicken Ham Pie

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1/4 cup bite sized cooked ham pieces
4 slices bacon (cooked and crumbled--more if you wish)
1 cup shredded mozzarella cheese + extra for sprinkling
1/2 cup Bisquick
1 cup milk
3 beaten eggs
1/4 cup Caesar salad dressing

Grease a 9" pie plate with Pam. Layer the chicken, ham, crumbled bacon and cheese evenly in the greased pie plate. In a bowl add Bisquick, milk, beaten eggs and Caesar dressing--mix well. Pour the batter mixture evenly over the whole top. Bake at 400 degrees 25-35 minutes--test with a knife for doneness. Remove from oven, sprinkle more shredded mozzarella cheese evenly over the whole top, and return to oven just until cheese melts.

#3808 - Red Velvet Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
2 to 2 1/2 tsp. red food coloring
1 3/4 cups regular Bisquick
1/4 cup Hershey's cocoa
1 1/2 cups Nestle's white chocolate chips + extra for sprinkling

In a mixer add butter and brown sugar--beat. Add vanilla, egg and food coloring--beat. Add Bisquick and cocoa--beat. Remove bowl from mixer--add 1 1/2 cups white chocolate chips--stir with a wooden spoon (batter will be very sticky). Drop by spoonfuls on to greased cookie sheets or parchment paper lined cookie sheets. Lightly press another couple of white chocolate chips into the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for 5 minutes, then remove and place on paper towels to cool. Wait until the next day to eat them (they taste much better the next day).

#3784 - Ham and Cheese Rolls

(by Shirley McNevich)

2 1/2 cups Bisquick
3/4 cup milk
2/3 cup mayo
2 TBSP Dijon mustard
2 TBSP honey
6 slices deli ham
1 cup shredded sharp cheddar cheese
a little melted butter

In a bowl add Bisquick and milk--stir until dough forms. Flour your counter, place the dough in the center, and flour the top of the dough--roll with a rolling pin to make a large rectangle (1/4" thick). In a bowl add mayo, mustard and honey--stir well. Use a pastry brush to cover the top of the dough with the mayo mixture. Place the ham slices all over the top (overlapping where necessary). Sprinkle the shreded sharp cheddar cheese evenly over the ham. Start on the long side of the dough and roll the whole thing into a tight log. Use a sharp knife to cut the roll into 8 equal pieces. Place the rolls on to a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Brush a little melted butter over them when you take them out of the oven. Serve hot.

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#3391 - Battered Shrimp

(by Shirley McNevich)

1 cup Bisquick (plus extra for drenching)
1/2 tsp. garlic powder
1/2 cup beer
1 beaten egg
1 lb. uncooked large shrimp (peeled and de-veined; if frozen, thawed, drained and rinsed, then dried on paper towels)
cocktail sauce (for dipping)

Fill a cast iron skillet 1/3 full with canola oil--bring oil to 375 degrees over medium heat. In a bowl add 1 cup Bisquick, garlic powder, beer and beaten egg--stir with a whisk until smooth. In a small bowl add a little Bisquick for drenching. Drench each piece of shrimp in the Bisquick, then coat the same shrimp in the batter and place it in the hot oil. Repeat with all shrimp but don't let them touch each other in the skillet. Fry until bottoms are golden brown, then flip and fry until other side is also golden brown. Place fried shrimp on paper towels to soak up extra grease. Serve with cocktail sauce.

#3337 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10oz. bag frozen mixed vegetables (thawed and drained)
1 cup cooked chicken pieces (bite sized)
1/2 cup milk
1 egg
1 cup Bisquick

In a 9" greased pie plate add the cream of chicken soup, drained mixed vegetables and chicken pieces--stir carefully with a spoon until mixed. In a bowl add milk, egg and Bisquick--mix until batter forms. Spread the batter evenly over the top of the chicken mixture. Bake at 400 degrees for 30 minutes or until top is golden brown. Let is sit for a few minutes before cutting and serving.

#3210 - Fresh Blueberry Shortcake

(by Shirley McNevich)

5 cups fresh blueberries
3/4 cup white sugar
1 tsp. lemon zest
1 TBSP lemon juice
a pinch of cinnamon (OPTIONAL)
2 1/3 cups Bisquick
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)

In a bowl add Bisquick, milk, 3 TBSP white sugar and melted butter--stir until dough forms. Press dough into an 8 x 8 greased cake pan (OR a 9" round cake pan). Bake at 400 degrees for 15-20 minutes or until golden brown. Cool completely. In a bowl add blueberries--mash them with a potato masher. Add 3/4 cup white sugar, lemon zest, lemon juice and cinnamon--stir until well mixed. Taste--if too sour add a little more white sugar and stir again. If too sweet add a little more lemon juice and stir again. To serve, cut a piece of the cooled shortcake, crumble the shortcake piece into a bowl, drizzle it with the blueberry mixture and add a little cold milk. Repeat.

#3101 - Rhubarb Streusel Pie

(by Becky Lynn Mohr - friend)

Topping: 2 TBSP cold butter; 1/2 cup Bisquick; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup chopped nuts

Filling: 1lb. rhubarb (cut into bite sized pieces); 3/4 cup milk; 2 eggs; 1 cup white sugar; 1/2 cup Bisquick; 2 TBSP softened butter; 1 tsp. cinnamon; 1/4 tsp. nutmeg

Grease a 9" pie plate. In a bowl add 2 TBSP cold butter, 1/2 cup Bisquick and brown sugar--mix with a pastry blender to make crumbs. Add chopped nuts--stir to mix and set aside. Filling: spread the rhubarb pieces in the bottom of the pie plate. In a blender or a mixer add milk, eggs, white sugar, 1/2 cup Bisquick, 2 TBSP softened butter, cinnamon and nutmeg--blend until smooth. Pour the blended mixture evenly over the rhubarb pieces. Sprinkle the topping crumbs evenly over the top. Bake at 375 degrees for 35-40 minutes or until inserted knife comes out clean. Cool completely.

#3089 - Microwave Apple Cake Crisp

(by Shirley McNevich)

4 baking apples (washed, peeled and sliced very thin)
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/2 cup Bisquick
3 TBSP softened butter
3/4 tsp. cinnamon (more if you wish)
good quality vanilla ice cream

In a bowl add brown sugar, oats, Bisquick, cinnamon and softened butter--mix with a pastry blender to make crumbs. Spread the apple slices in the bottom of an UNgreased square glass microwave safe baking dish. Sprinkle the crumb mixture evenly over the apples. Microwave on high for 7 minutes, then use a fork to test to see if apples are tender. If they are not tender, continue microwaving on high in 1 minute increments until apples are tender. As you slice and remove the first piece for serving, tilt the dish and use a spoon to discard any liquid that has accumulated in the bottom of the dish. Serve warm with vanilla ice cream.

#2911 - Upsidedown Beef Pie

(by Shirley McNevich)

1 lb. ground chuck
1/2 cup chopped celery
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped green bell peppers
1 - 10.75oz. can Campbell's tomato soup1 1/2 cups Bisquick
1/2 cup milk
shredded sharp cheddar cheese

In a cast iron skillet add a little water, ground chuck, salt, pepper, chopped celery, chopped onions and chopped green bell peppers--cook/stir until meat is browned and vegetables are tender. Add tomato soup--stir until mixed. Remove skillet from heat. In a bowl add Bisquick and milk--stir until mixed. Pat the dough into a circle about the size of the skillet. Place the dough over the top of the mixture in the skillet. Place the skillet in the oven and bake at 450 degrees for 15 minutes. As soon as you remove it from the oven, place a platter over the skillet and flip the mixture from the skillet upsidedown on to the platter. Sprinkle shredded cheese over the top of the hot mixture so it melts.

#2848 - Bisquick Peanut Butter Blossoms

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling
1 bag chocolate Hershey's kisses (unwrapped as needed)

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately after removing from oven, press an unwrapped Hershey's kiss into the center of each cookie. Cool completely.

#2847 - Bisquick Peanut Butter Cookies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar, place them on greased cookie sheets and flatten them with the back of a fork (making a criss cross pattern). Bake at 350 degrees for 8-10 minutes or until lightly browned.

#2844 - Coffee Brownie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. instant coffee dissolved in 1 TBSP warm water
2 eggs
1 cup Bisquick
1/2 cup Hershey's cocoa
2 tsp. vanilla
1 cup chopped nuts (optional)
Frosting: 3 TBSP softened Parkay margarine; 1 TBSP Hershey's cocoa; 2 tsp. instant coffee dissolved in 1 TBSP warm water; 1 1/2 cups Domino's powdered sugar; water if needed

In a mixer add melted butter, 2 tsp. instant coffee/warm water and eggs--beat. Add Bisquick, 1/2 cup cocoa and vanilla--beat. Add condensed milk--beat. Add chopped nuts--beat. Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a saucepan over low heat add Parkay--melt. Add 1 TBSP cocoa--stir. Add 2 tsp. instant coffee/warm water--stir. Remove from heat--add powdered sugar--stir until spreadable. If too thick add a little water and stir again. Frost the cooled mixture. Cut into bars or squares.

#2715 - Bisquick Pumpkin Pancakes

(by Aunt Faye [Herman] Minier)

2 cups Bisquick
2 TBSP Domino's dark brown sugar (packed)
2 tsp. cinnamon
1 tsp. allspice
1/2 cup canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 TBSP canola oil
2 eggs
1 tsp. vanilla

In a mixer bowl add Bisquick, brown sugar, cinnamon and allspice--stir until mixed. Place mixer bowl on mixer--add Carnation milk, canola oil, eggs and vanilla--beat until smooth. Grease a frying pan or griddle. Pour batter on to hot pan/griddle in pancake shapes--heat them until tops form bubbles, then flip and heat other sides until browned.

#2640 - Blueberry Shortcake

(by Shirley McNevich)

2 1/3 cups original Bisquick mix
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)
1 can Lucky Leaf blueberry pie filling

Pre-heat oven to 400 degrees. By hand, stir the Bisquick, milk, sugar, and melted butter/margarine until a soft dough forms. Pour batter in an 8 x 8 x 2 cake pan or a 9 inch round cake pan. Pat dough down with your hand until it's even all over the bottom of the pan. Bake for 15 - 20 minutes until golden brown. Test with a toothpick for doneness. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, scoop some of the blueberry pie filling over the top, and add a little cold milk.

#2600 - Sour Cream Biscuits

(by Shirley McNevich)

1 cup Bisquick
1/2 cup Breakstone's sour cream
1/4 cup butter (melted)

In a bowl add Bisquick, sour cream and melted butter--stir just until mixed. Grease a mini muffin tin. Place a rounded tablespoonful of batter into each greased mini muffin cup. Bake at 425 degrees for 15-18 minutes.

#2593 - Quick Pumpkin Pie

(by Shirley McNevich)

2 cups Libby's canned pumpkin
1 cup milk
5 eggs
1/2 stick softened butter
1 tsp. vanilla
1/2 cup Bisquick
3/4 cup white sugar
a dash of cinnamon

In a mixer add milk, butter, vanilla, Bisquick, white sugar and cinnamon--beat. Add eggs and pumpkin--beat until smooth. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 40-45 minutes.

#2587 - Caramel Apple Cake

(by Shirley McNevich)

1 1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 baking apples (washed, peeled, cored and chopped)
1 TBSP lemon juice
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1 cup boiling water

In a bowl add Bisquick and white sugar--stir. Add milk--stir until mixed. Spread the mixture into a greased 9" square cake pan. In a bowl add chopped apples and lemon juice--stir to coat. Spread chopped apples over the Bisquick mixture. In a bowl add brown sugar and cinnamon--stir to mix. Sprinkle brown sugar mixture over chopped apples. Carefully pour the boiling water evenly over the top. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2572 - Bisquick Cheese Bread

(by Shirley McNevich)

3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg

In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.

#2557 - Spice Pumpkin Muffins

(by Shirley McNevich)

1/2 cup Libby's pumpkin
1/2 cup milk
1 egg
2 cups Bisquick
1/4 cup white sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

In a bowl add Bisquick, white sugar, nutmeg, cinnamon and ginger--stir to mix. In a separate bowl add pumpkin, milk and egg--stir with a fork until mixed. Pour the Bisquick mixture into the pumpkin mixture--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 400 degrees for 15 minutes or until tops are golden brown.