betty.crocker. .bisquick

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Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart™ baking mix is low in fat, low in saturated fat and naturally cholesterol free.

Fall in love with pancakes all over again.

©20

05 G

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ills

With zero grams saturated fat and no cholesterol, your favorite Bisquick pancakes are now a delicious

way to be good to your heart.

6.3_Ads.indd 3 10/27/08 9:10:26 AM

Betty Crocker Most Requested RecipesTM �

ExEcuTivE EdiToRSheila Burke

EdiToRDiane Carlson

SEnioR Food EdiToRSAndrea Bidwell, C.C.P.Grace Wells

REcipE dEvElopMEnT and TESTingBetty Crocker Kitchens

pRoducTion ManagERChristine Gray

phoTogRaphy andFood STylingGeneral Mills Photography Studios

dESign and pRoducTionGreenspring Media Group

ciRculaTionMary Tzimokas & Associates

Betty Crocker Most Requested RecipesTM Bisquick® is published by General Mills, Inc., Number One General Mills Boulevard, Minneapolis, MN 55426-1348. The trademarks referred to herein are trademarks of General Mills, Inc. ©2006 by General Mills, Inc. All rights reserved. Reproduction of any part without written permission of the publisher is prohibited.

Printed in the U.S.A.

letter from the editorBisquick® mix was introduced in 1931 as a biscuit mix. Shortly after its creation however, Betty crocker home economists discovered it could be used in a wide variety of baking products and the advertising slogan became “a Whole World of Baking…in a Box!”

More than 75 years later, our recipe developers continue to come up with tasty and creative ways to

use Bisquick mix. you’ve probably heard of—and eaten—pancakes and waffles made with Bisquick mix, but wait until you try a warm plate of Banana Split pancakes (p. 16) or dreamy orange Waffles (p. 17). and before you think Bisquick mix is only for breakfast, enjoy a bite of light lemon-Sesame chicken (p. 35) or Barbecue pork chops (p. 42). country Fried Steaks (p. 51) and lasagna-Style casserole (p. 49) are just two delicious dishes your family will eat up.

no Bisquick cookbook would be complete without a chapter on impossibly Easy pies; we’ve included 10 of our favorites. last, but certainly not least, is a chapter on sweets. From cobblers and crisps to bars and cookies, there’s just no end to the versatility of Bisquick.

introduction

Editor’s picks »86 Upside-Down Cherry-Pear CakeThis is so-o-o-o good. I like to serve it with a big scoop of French vanilla ice cream.

88 Danish Apple- Almond CakeTastes like a pastry-shop coffee cake! It was a big hit at a neighborhood brunch.

p. 88

p. 86

BC 6.3_2. Introduction.indd 1 10/27/08 8:13:32 AM

� Betty Crocker Bisquick®

contents

6 Breakfasts&Brunches Fromfluffypancakesandwarmwaffles

tosweetstickybuns,sconesandmuffins,thischapterprovides18wonderfulwaystostartyourday.

�8 30-MinuteWeeknightMeals

Dinnerin30minutes?Youbet.Yourfamilywilleatupeachandeveryoneoftheseyummyquick-to-fixoptions.

46 Casseroles&OvenMeals

Fromsalsachickentobeefandsau-sagefoldovers,thesefamily-friendlyfavoritesprovide12tastysolutionstothe“What’sfordinner?”dilemma.

6� ImpossiblyEasyPies&Pizzas

Thesedownrightdeliciouspiesandpizzasaresuretoplease.

p. 34p. 13

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80 Desserts, Bars & Cookies

With crisps, cakes, cookies and bars as choices, you’ll definitely want to save room for dessert.

On the COver:Italian Sausage Melt, p. 60

Most Requested ReCipes™

p. 7� p. 86

4 Bisquick® Mix– Biscuits and Beyond!

95 nutrition and recipe testing Guidelines

96 Index

In this issue »

Low FatQuick

Look for these symbolsQuick = Ready in 30 minutes or lessLow Fat = 3g or less, except main dishes with 10g or less

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biscuits and beyond

Bisquick® Mix - Biscuits and Beyond!

4 Betty Crocker Bisquick®

Q: How should I measure Bisquick mix?A: For best results, spoon Bisquick mix—without sift-ing--into a dry-ingredient measuring cup, and level with a straight-edged knife or spatula. Do not packor tap Bisquick mix into the cup.

Q: Can I substitute Bisquick Heart Smart™ mix for Original Bisquick mix in my recipes?A: It depends. Because the formulas are different, the products perform differently in some recipes. The biggest difference you will find is in the amount of water absorbed when preparing doughs and batters. For that reason, we recommend using the type of Bisquick mix called for in the recipe.

Q: Can Bisquick mix pancake and waffle batter be prepared ahead of time?A: Yes, but not too far ahead. Make the batter, then cover and refrigerate no longer than 1 hour. If the batter stands for longer than an hour, your pancakes or waffles may not be as light and fluffy.

Q: Can I substitute Bisquick mix in recipes if I run out of flour?A: Because Bisquick mix contains fat and leavening as well as flour, you can’t use it as a straight sub-stitute in baked foods, such as cookies and cakes. However, if you want to use Bisquick mix to thicken a stew or gravy, use the same amount of Bisquick mix as you would flour.

Q: How should I store Bisquick mix?A: To keep Bisquick mix fresh, store it in an airtight container or plastic bag in a cool, dry place, like on your pantry shelf. If keeping it for a long time, store it in the refrigerator or freezer. If frozen, bring it to room temperature before using.

Q: Is Bisquick mix affected by humidity?A: Bisquick mix reacts to the environment just like any other flour-based product does. In humid conditions, you may find that doughs and batters are stickier, softer or more fluid. You can add small amounts of Bisquick mix to make the dough or batter easier to work with.

The year was 1930. Carl Smith, a General Mills sales executive, was traveling by train between Portland and San Francisco. While dining aboard the train, Smith was served a plate of delicious, oven-hot biscuits, even though it was well past the usual meal hour. He was amazed at the cook’s ability to produce fresh biscuits in such a short time. The chef’s timesaving secret? He had blend-ed lard, baking powder and salt in advance, and stored the mixture in an ice chest. Smith recognized the potential of a premixed baking mix, and took the idea to Charlie Kress, the chief chemist of General Mills at the time. The result was Bisquick mix, now the country’s premiere convenience baking mix. While it started with basic biscuits, Bisquick mix has developed into an all-around baking mix per-fect for use at every meal.

BC 6.3_4. EditSpread.indd 4 10/27/08 8:18:09 AM


Basic Coating» Mix 2⁄3 cup Original Bisquick mix 1½ teaspoons paprika 1 teaspoon salt ¼ teaspoon pepper

» Coat • 2½ to 3½ pounds cut-up chicken or • 1 pound fish filets or • 1¼ to 1½ pounds pork chops

» Melt 1 tablespoon butter or margarine in 13x9-inch glass baking dish.

» Bake at 425°F.

Chicken: Bake 50 minutes, skin sides down, turning chicken after 35 minutes, until juice is no longer pink when centers of thickest pieces are cut.

Fish: Bake 25 to 30 minutes or until fish flakes easily with fork.

Pork: Bake 50 minutes, turning pork chops after 25 minutes, until no longer pink when centers of thickest pieces are cut.

Coating VariationsASIAN COATING: Omit paprika and pepper. Mix in 3 tablespoons sesame seed, 1 tablespoon grated lemon peel, 1½ teaspoons garlic powder and 1 tablespoon soy sauce.

ITALIAN COATING: Add 1 tablespoon Italian seasoning and ½ teaspoon garlic powder.

MEXICAN COATING: Decrease Bisquick mix to ½ cup. Add 2 tablespoons cornmeal and 1 to 2 tablespoons chili powder.

SUMMER HERB COATING: Add 1 tablespoon each chopped fresh basil, parsley and rosemary leaves.

Using Bisquick mix is the perfect way to bread chicken, fish and pork chops.this basic coating, with a few flavor variations, is ready in less than 5 minutes.

basic coating

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Raspberry White ChocolateMuffins, p. 26


From fluffy pancakes and warm waffles to sweet sticky buns, scones and muffins, this chapter provides 18 wonderful ways to start your day.

breakfasts& brunches

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Raspberry White ChocolateMuffins, p. 26

09 Cinnamon-Corn Bread Waffles with Apple-Cinnamon Syrup

11 Coconut, Pineapple and Macadamia Scones

12 Maple-Sour Cream Pancakes

13 Banana-Oat Pancakes

14 Blueberry-Orange Pancakes with Blueberry-Orange Sauce

15 Praline Peach Pancakes

16 Banana Split Pancakes

17 Dreamy Orange Waffles

18 Peanut Butter Waffle Toast

19 Overnight Egg and Sausage Bake

20 Easy Cheese and Bacon Quiche

21 Huevos Rancheros

22 Cinnamon-Crusted Brunch Cake

23 Lemon-Poppy Seed Coffee Cake

24 Carrot-Walnut Coffee Cake

25 Orange Cream Sticky Buns

26 Raspberry White Chocolate Muffins

27 Bacon-Cheddar Muffins

In this chapter »

p. 19



breakfasts & brunches



Tips »do-ahead Leftovers? Stack cooled waffles between sheets of waxed paper. Wrap in foil and freeze. To reheat, unwrap waffles and remove waxed paper. Microwave uncovered on High, or heat them in the oven for a few minutes until hot.

did you know? Any extra pie filling makes a terrific ice cream topper, or try it spooned over slices of angel food or pound cake. Tightly covered, the pie filling should keep up to a week in the refrigerator.

Special touch Warm up a cool fall morning with these toasty waffles and hot apple cider. Add an extra sprinkle of cinnamon to the waffles if you like.

Betty crocker Most Requested RecipesTM �

Cinnamon-Corn Bread Waffles with Apple-Cinnamon SyrupPrep Time: 30 Minutes Start to Finish: 30 MinutesServings: 7 (two 3½-inch waffles and 1/7 of syrup each)

APPle-CinnAmon SyruP 1 cup cinnamon apple pie filling (from 21-oz can) 1 cup maple-flavored syrup

WAFFleS 1½ cups Original Bisquick® mix ½ cup cornmeal 11⁄3 cups milk 2 tablespoons vegetable oil 1 teaspoon ground cinnamon 1 egg

1. In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.

2. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)

3. In medium bowl, stir all waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.

4. Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.

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

nutrition information per Serving:1 Serving: Calories 390 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 450mg; Total Carbohydrate 71g (Dietary Fiber 1g; Sugars 30g); Protein 5g % Daily value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 8% exchanges: 2 Starch, 2 ½ Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 5

low FatQuick



Tips »SubStitution Crazy for nuts? Try substi-tuting pecans or almonds for the macadamia nuts, or use a combination of nuts in these sweet scones.

Serve-with Toss together a bowl of assorted fresh fruit pieces or pour glasses of your favorite juice blend to serve with these tropical scones. Don’t forget the butter and honey or jam!

betty Crocker Most Requested RecipesTM 11

Coconut, Pineapple and Macadamia SconesPrep Time: 15 Minutes Start to Finish: 30 MinutesServings: 12 scones

2½ cups Original Bisquick® mix ¼ cup sugar ¼ cup firm butter or margarine ½ cup flaked coconut ½ cup chopped macadamia nuts ¼ cup whipping cream 1 egg 1 can (8 oz) pineapple tidbits, well drained

1. Heat oven to 425°F. Spray cookie sheet with cooking spray. In large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.

2. Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rect-angles, but do not separate. Sprinkle with additional sugar and coconut if desired.

3. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.

High Altitude (3500-6500 ft): Bake 14 to 16 minutes.

nutrition information Per Serving:1 Scone: Calories 230 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 35mg; Sodium 400mg; Total Carbohydrate 24g (Dietary Fiber 1g; Sugars 10g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% exchanges: 1 Starch, 1/2 Other Carbohydrate, 2 1/2 Fat carbohydrate choices: 1 1/2

Quick



Maple-Sour Cream PancakesPrep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (3 pancakes each)

2 cups Original Bisquick® mix 2⁄3 cup milk 1⁄3 cup sour cream 1 tablespoon packed brown sugar 2 tablespoons maple-flavored syrup 2 eggs

1. Spray griddle or skillet with cooking spray if necessary. Heat griddle to 375°F or heat skillet over medium heat.

2. In medium bowl, stir all ingredients until blended. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden. Serve with additional syrup if desired.


Nutrition Information Per Serving:1 Serving: Calories 390 (Calories from Fat 145); Total Fat 16g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 35g (Dietary Fiber 3g); Protein 27g % Daily value: Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 10% exchanges: 2 1/2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

Tips »Serve-wIth Serve the pancakes with apple slices sautéed in brown sugar and butter.

health twIStTo reduce the fat in this recipe to 12 grams per serving, use low-fat sour cream and fat-free (skim) milk.

Quick


Betty Crocker Most Requested RecipesTM 13


Banana-Oat PancakesPrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 6 (2 pancakes, ¼ cup syrup and ½ sliced banana each)

2 cups Original Bisquick mix ½ cup old-fashioned or quick-cooking oats ½ cup raisins 1¼ cups milk 2 tablespoons packed brown sugar 2 eggs 1 ripe medium banana, mashed (about ½ cup) 1½ cups maple-flavored syrup, heated if desired 3 medium bananas, sliced

1. Spray griddle or skillet with cooking spray if necessary. Heat griddle to 375°F or heat skillet over medium heat.

2. In medium bowl, stir all ingredients except syrup and sliced bananas until blended. For each pancake, pour ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup and sliced bananas.

High Altitude (3500-6500 ft): No change

Nutrition Information Per Serving:1 Serving: Calories 560 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g; Trans Fat 1g); Cholesterol 75mg; Sodium 710mg; Total Carbohydrate 112g (Dietary Fiber 2g; Sugars 49g); Protein 8g % Daily value: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 10% exchanges: 2 Starch, 1 Fruit, 4 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 7 1/2

Tips »SuBStItutIoNTry substituting ½ cup granola, slightly crushed, for the oats and brown sugar.

varIatIoN If your family likes nuts, add ¼ cup chopped walnuts or pecans to the batter.

Low FatQuick



Blueberry-Orange Pancakes with Blueberry-Orange SaucePrep Time: 35 Minutes Start to Finish: 35 MinutesServings: 7

BlueBerry-Orange Sauce ¼ cup sugar 1½ teaspoons cornstarch 2 tablespoons orange juice ¼ teaspoon grated orange peel 2 cups fresh or frozen unsweetened blueberries PancakeS 2 cups Original Bisquick® mix 1 cup milk 2 eggs 1 teaspoon grated orange peel ¼ teaspoon ground nutmeg 1 cup fresh or frozen unsweetened blueberries

1. In 1½-quart saucepan, mix sugar, cornstarch, orange juice and ¼ teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occa-sionally, until thickened. Keep warm.

2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

High altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:1 Serving: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g; Trans Fat 1g); Cholesterol 65mg; Sodium 520mg; Total Carbohydrate 40g (Dietary Fiber 2g; Sugars 18g); Protein 6g % Daily value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 8% exchanges: 2 Starch, 1/2 Fruit, 1 1/2 Fat Carbohydrate Choices: 2 1/2

Tips »SuCCeSS hINt When using frozen blueberries in the pancakes, be sure to blot them with paper towels to keep the juice from staining the batter.

low Fat



Praline Peach PancakesPrep Time: 15 Minutes Start to Finish: 15 MinutesServings: 6 (2 pancakes and 1/6 of syrup each)

Praline Peach SyruP ½ cup maple-flavored syrup ¼ cup pecan pieces 1 medium peach, peeled and chopped (¾ cup) PancakeS 2 cups Bisquick Heart SmartTM mix 1 cup fat-free (skim) milk 2 tablespoons pecan pieces 1 tablespoon packed brown sugar 1 egg 1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt (2/3 cup)

1. Spray griddle or skillet with cooking spray or grease with shortening if necessary. Heat griddle to 375°F or heat skillet over medium heat. In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot. Cover to keep warm.

2. In medium bowl, stir remaining ingredients until blended. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm syrup.

high altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:1 Serving: Calories 350 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 35mg; Sodium 510mg; Total Carbohydrate 61g (Dietary Fiber 1g; Sugars 24g); Protein 8g % Daily value: Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 10% exchanges: 2 Starch, 2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 4

Tips »SubStItutIoN You can also use nectarines if you prefer them. An added bonus: no need to peel them!

do-ahead Looking for a hot weekday breakfast? You can make these pancakes, stack them between sheets of waxed paper and then freeze in a plastic bag or con-tainer. Pop them into your toaster or toaster oven, like commercially frozen pancakes or waffles, for piping-hot pan-cakes in minutes. Make the syrup as the pancakes reheat.

low FatQuick



Banana Split PancakesPrep Time: 15 Minutes Start to Finish: 15 MinutesServings: 8 (2 pancakes each)

2 cups Original Bisquick® mix 1¼ cups milk ¼ cup chocolate-flavor syrup 1 egg 2 medium bananas, sliced 2 cups sliced strawberries Whipped topping, if desired Chopped peanuts, if desired Additional chocolate-flavor syrup, if desired Maraschino cherries, if desired

1. Spray griddle or skillet with cooking spray or grease with shortening if necessary. Heat griddle to 375°F or heat skillet over medium heat. In medium bowl, stir Bisquick mix, milk, ¼ cup chocolate syrup and the egg in medium bowl until blended (batter may be thin).

2. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.

3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with bananas, strawberries,

whipped topping, peanuts, chocolate syrup and maraschino cherries.


Nutrition Information Per Serving:1 Serving: Calories 210 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 460mg; Total Carbohydrate 36g (Dietary Fiber 2g; Sugars 14g); Protein 5g % Daily value: Vitamin A 2%; Vitamin C 45%; Calcium 10%; Iron 8% exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2 1/2

Tips »SuCCeSS hINt Don’t flip ‘em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.

Serve-wIth Serve with luscious Caramel Banana Topping. It’s easy to make -- just heat 1 cup caramel topping until warm. Gently stir in 2 medium bananas, sliced.

Low FatQuick




Dreamy Orange WafflesPrep Time: 35 Minutes Start to Finish: 35 MinutesServings: 6 (two 4-inch waffles, 1⁄3 cup orange syrup and 2 tablespoons topping each)

Orange SyruP 1 cup packed brown sugar 1 cup orange juice 2 tablespoons cornstarch 1 can (11 oz) mandarin orange segments, drained WaFFleS 2 cups Original Bisquick® mix 1¼ cups milk 2 tablespoons butter or margarine, melted 1 tablespoon grated orange peel 1 egg TOPPing 1 cup frozen (thawed) whipped topping

1. In 1-quart saucepan, heat brown sugar, orange juice and cornstarch to boiling over medium-high heat, stir-ring frequently. Boil and stir 1 to 2 minutes or until syrup is slightly thickened and mixture is clear. Remove from heat; stir in orange segments. Cover to keep warm.

2. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In medium bowl, stir all

waffle ingredients until blended. Pour batter onto hot waffle iron. (Check manufacturer’s directions for recom-mended amount of batter.) Close lid of waffle iron.

3. Bake 3 to 4 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.

4. Spoon syrup over waffles; top with whipped topping.

High altitude (3500-6500 ft): Bake 4 to 5 minutes.


Tips »Serve-wIth Both kids and adults will love these waffles that taste like an old-fashioned frozen orange-cream pop. Serve with smoked ham or breakfast sausage.

Serve-wIth Try brewing some cinnamon-flavored coffee to go with this breakfast treat.



Peanut Butter Waffle ToastPrep Time: 15 Minutes Start to Finish: 15 MinutesServings: 6 to 8

1 cup Original Bisquick® mix 1¼ cups milk ½ cup peanut butter 2 tablespoons granulated sugar 1 teaspoon vanilla 1 egg 6 to 8 slices bread 6 to 8 tablespoons miniature semisweet

chocolate chips Powdered sugar, if desired

1. Heat waffle iron. (Waffle irons without a nonstick coating may need to be greased with shortening or sprayed with cooking spray.)

2. In medium shallow bowl, stir Bisquick mix, milk, pea-nut butter, granulated sugar, vanilla and egg until well blended. Carefully dip each bread slice into batter, coat-ing both sides. Place in waffle iron; close lid.

3. Cook about 2 minutes or until steaming stops and “toast” is golden. Carefully remove waffle toast. Repeat with remaining bread slices. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.

High Altitude (3500-6500 ft): Bake about 3 minutes.

Nutrition Information Per Serving:1 Serving: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 40mg; Sodium 590mg; Total Carbohydrate 42g (Dietary Fiber 3g; Sugars 17g); Protein 12g % Daily value: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% exchanges: 1 1/2 Starch, 1 1/2 Other Carbohydrate, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 3

Tips »SuCCeSS hINt The peanutty batter covering the bread is thick so it clings to the bread. If it seems a little too thick, add a small amount of milk. When you coat the bread, use your fingers to turn the slices (messy) or try using a spatula (less messy). Either way, the toast turns out delicious!

dId you kNow? How many slices of waffle toast you’ll actually make will depend on the type of bread you use.

Quick




Overnight Egg and Sausage BakePrep Time: 25 Minutes Start to Finish: 9 Hours 25 MinutesServings: 6

1 lb bulk chorizo or pork sausage 1 cup Original Bisquick® mix 1 cup shredded pepper Jack cheese (4 oz) 2 cups milk 2 teaspoons chopped fresh cilantro 1 teaspoon ground mustard 6 eggs, slightly beaten Old El Paso® Thick ‘n Chunky salsa, if desired

1. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.

2. In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 350°F. Bake uncovered 50 to 60 min-utes or until knife inserted in center comes out clean. Serve with salsa.

High Altitude (3500-6500 ft): Decrease Bisquick mix to 2⁄3 cup. Bake about 1 hour 15 minutes.

Nutrition Information Per Serving:1 Serving: Calories 510 (Calories from Fat 320); Total Fat 36g (Saturated Fat 13g; Trans Fat 0.5g); Cholesterol 300mg; Sodium 1080mg; Total Carbohydrate 17g (Dietary Fiber 0g; Sugars 7g); Protein 29g % Daily value: Vitamin A 15%; Vitamin C 0%; Calcium 30%; Iron 15% exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 4 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 1

Tips »Serve-wIth This breakfast bake is perfect for over-night house guests. Serve with purchased raspberry muffins and fresh orange juice.

SuBStItutIoN Try substituting 1 cup shredded Mexican-style taco-flavored cheese for the pepper Jack cheese; don’t forget the salsa.



Easy Cheese and Bacon QuichePrep Time: 20 Minutes Start to Finish: 1 HourServings: 8

1¼ cups Original Bisquick® mix ¼ cup butter or margarine, softened 2 tablespoons boiling water 1 package (6 oz) sliced Canadian bacon, chopped 1 cup shredded Swiss cheese (4 oz) 4 medium green onions, thinly sliced (¼ cup) 1½ cups half-and-half 3 eggs ½ teaspoon salt ¼ teaspoon ground red pepper (cayenne)

1. Heat oven to 400°F. Grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.

2. Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.

3. Bake 35 to 40 minutes or until edge is golden brown and center is set.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Nutrition Information Per Serving:1 Serving: Calories 310 (Calories from Fat 190); Total Fat 21g (Saturated Fat 11g; Trans Fat 1g); Cholesterol 135mg; Sodium 850mg; Total Carbohydrate 15g (Dietary Fiber 0g; Sugars 4g); Protein 14g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 6% exchanges: 1 Starch, 1 1/2 Medium-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 1

Tips »SuBStItutIoN Smoked ham or cooked regular bacon can be substituted for the Canadian bacon.

Serve-wIth Delight your brunch guests by serving the quiche with a salad of cooked asparagus spears and tomato slices drizzled with bottled balsamic vinegar and oil dressing.




Huevos RancherosPrep Time: 15 Minutes Start to Finish: 50 MinutesServings: 6

¾ cup Original Bisquick® mix ¾ cup cornmeal ½ teaspoon chili powder 3 tablespoons milk 3 tablespoons butter or margarine, softened 6 eggs 1 cup shredded pepper Jack cheese (4 oz) 1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1. Heat oven to 400°F. Lightly spray 9-inch round cake pan with cooking spray. In medium bowl, mix Bisquick mix, cornmeal, chili powder, milk and butter with fork. Pat mixture on bottom and slightly up side of pan. Bake 5 minutes.

2. Remove pan from oven. Crack whole eggs onto partially baked crust in pan, distributing evenly. Sprinkle with cheese and chiles.

3. Cover with foil; bake 10 minutes. Uncover pan; bake 15 to 20 minutes longer or until egg whites and yolks are firm and cheese is lightly browned.

High Altitude (3500-6500 ft): In step 1, bake 10 minutes.

Nutrition Information Per Serving:1 Serving: Calories 320 (Calories from Fat 170); Total Fat 18g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 245mg; Sodium 780mg; Total Carbohydrate 25g (Dietary Fiber 1g; Sugars 3g); Protein 13g % Daily value: Vitamin A 20%; Vitamin C 0%; Calcium 20%; Iron 10% exchanges: 1 1/2 Starch, 1 1/2 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1 1/2

Tips »SuCCeSS hINt Use a soup spoon to make a depression in the crust for each egg. That way, the eggs won’t move in the dish.

Serve-wIth Serve with traditional accompaniments of salsa, guacamole and sour cream.




Cinnamon-Crusted Brunch CakePrep Time: 15 Minutes Start to Finish: 1 HourServings: 12

¾ cup packed brown sugar 2 tablespoons ground cinnamon 3¾ cups Original Bisquick® mix ½ cup packed brown sugar ¼ cup butter or margarine, melted 11⁄3 cups milk 1 teaspoon ground ginger 2 eggs ½ cup finely chopped pecans

1. Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening or cooking spray. In small bowl, mix ¾ cup brown sugar and the cinnamon. Coat pan with cinnamon mixture; shake out excess and reserve.

2. In large bowl, stir remaining ingredients except pecans until blended; beat vigorously with spoon 30 seconds. Spoon half of the batter into pan.

3. Stir pecans into reserved cinnamon-sugar mixture; sprinkle half of pecan mixture over batter in pan. Spread

remaining batter over pecan mixture. Sprinkle with remaining pecan mixture.

4. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Serve warm.

High Altitude (3500-6500 ft): Use 3 eggs.

Nutrition Information Per Serving:1 Serving: Calories 340 (Calories from Fat 120); Total Fat 14g (Saturated Fat 4.5g; Trans Fat 1g); Cholesterol 50mg; Sodium 590mg; Total Carbohydrate 48g (Dietary Fiber 2g; Sugars 27g); Protein 5g % Daily value: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 15% exchanges: 1 1/2 Starch, 1 1/2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

Tips »SPeCIal touCh Try adding ½ cup of chopped peeled apple to the pecan filling mixture.

SuBStItutIoN Nutmeg can be substituted for the ground ginger.




Lemon-Poppy Seed Coffee CakePrep Time: 20 Minutes Start to Finish: 50 MinutesServings: 12

4 cups Original Bisquick® mix ½ cup granulated sugar 2 tablespoons poppy seed ¼ cup butter or margarine, melted ½ cup milk 2 teaspoons vanilla 3 eggs 1 can (15.75 oz) lemon pie filling 1 cup powdered sugar 2 tablespoons milk

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, stir all ingredients except pie filling, powdered sugar and 2 tablespoons milk until blended; beat vigor-ously with spoon 30 seconds.

2. Spread two-thirds of the batter (about 2¼ cups) in pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).

3. Bake 25 to 30 minutes or until golden brown. In small bowl, mix powdered sugar and 2 tablespoons milk until smooth; drizzle over warm coffee cake. Serve warm or cool.


Nutrition Information Per Serving:1 Serving: Calories 420 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 90mg; Sodium 640mg; Total Carbohydrate 70g (Dietary Fiber 0g; Sugars 46g); Protein 5g % Daily value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 8% exchanges: 1 1/2 Starch, 3 Other Carbohydrate, 2 1/2 Fat Carbohydrate Choices: 4 1/2

Tips »Serve-wIth This lemon coffee cake is wonderful for a family brunch. Serve with cheese omelets and fresh strawberries.

varIatIoN Sprinkle ¼ cup sliced almonds over the top of the coffee cake to add a little crunch to this melt-in-your-mouth breakfast treat.




Carrot-Walnut Coffee CakePrep Time: 15 Minutes Start to Finish: 1 Hour 20 MinutesServings: 9

STreuSel ½ cup Original Bisquick® mix 1⁄3 cup packed brown sugar 2 tablespoons firm butter or margarine

coFFee cake 2 cups Original Bisquick® mix 1½ teaspoons pumpkin pie spice ½ cup chopped walnuts ½ cup shredded carrots ½ cup raisins 2 tablespoons granulated sugar 2/3 cup milk 2 tablespoons vegetable oil 1 egg

1. Heat oven to 375°F. In small bowl, mix ½ cup Bisquick mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside.

2. In large bowl, stir 2 cups Bisquick mix, the pumpkin pie spice, walnuts, carrots, raisins and granulated sugar. Stir in milk, oil and egg. Pour into ungreased 8-inch

square pan. Sprinkle with streusel.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm.

High altitude (3500-6500 ft): Use 2 eggs. Bake 38 to 43 minutes.

Nutrition Information Per Serving:1 Serving: Calories 320 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 30mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 1g; Sugars 19g); Protein 5g % Daily value: Vitamin A 20%; Vitamin C 0%; Calcium 10%; Iron 10% exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2 1/2

Tips »varIatIoN Stir ½ cup miniature chocolate chips into the batter for a fun chocolaty twist to this quick coffee cake.

Serve-wIth Mmm, spread a little honey or honey butter over squares of coffee cake for a melt-in-your-mouth treat.



Orange Cream Sticky BunsPrep Time: 25 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 9 buns

½ cup sugar 1 box (4-serving size) vanilla pudding and pie filling mix (not instant) ¼ cup butter or margarine, melted 2 tablespoons grated orange peel 1 tablespoon orange juice 1 package regular active or fast-acting dry yeast ¾ cup warm water (105°F to 115°F) 2¾ cups Original Bisquick® mix ½ cup sliced almonds, if desired

1. In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.

2. In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. Place dough on surface gener-ously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 20 times or

until smooth. If dough is too sticky, sprinkle with addi-tional Bisquick mix (up to ¼ cup).

3. Roll or pat dough into 15x9-inch rectangle. Spread ¾ of the pudding mixture over dough. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices.

4. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on wire rack placed over bowl of warm water) 25 to 30 minutes or until double in size.

5. Heat oven to 375°F. Bake uncovered 25 to 30 min-utes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute. Serve warm.

High Altitude (3500-6500 ft): Heat oven to 400°F. Bake 23 to 25 minutes.

Nutrition Information Per Serving:1 Bun: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 1g); Cholesterol 15mg; Sodium 620mg; Total Carbohydrate 43g (Dietary Fiber 0g; Sugars 22g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 8% Exchanges: 1 Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3




Raspberry White Chocolate MuffinsPrep Time: 10 Minutes Start to Finish: 35 MinutesServings: 12 muffins

2 cups Original Bisquick® mix ½ cup white vanilla baking chips 1⁄3 cup sugar 2⁄3 cup milk 2 tablespoons vegetable oil 1 egg 1 cup raspberries

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or line with paper baking cups.

2. In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Divide batter evenly among muffin cups.

3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.


Nutrition Information Per Serving:1 Muffin: Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 26g (Dietary Fiber 0g; Sugars 14g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 6%; Iron 4% Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 2

Tips »SuBStItutIoN Blackberries or blueberries could be used instead of the raspberries in these muffins.

SPeCIal touCh For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler—drizzle tops with melted white vanilla baking chips.




Bacon-Cheddar MuffinsPrep Time: 20 Minutes Start to Finish: 40 MinutesServings: 12 muffins

8 oz maple smoked bacon, cut into 1-inch pieces 1 egg 2 cups Original Bisquick® mix ¾ cup shredded Cheddar cheese (3 oz) ¾ cup milk 2 tablespoons butter or margarine, melted ¼ teaspoon chili powder

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.

2. In 10-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Remove from skillet; drain on paper towel.

3. Meanwhile, in medium bowl, beat egg slightly. Stir in remaining ingredients and bacon just until moistened. Divide batter evenly among cups.

4. Bake 16 to 19 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.


Nutrition Information Per Serving:1 Muffin: Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 13g (Dietary Fiber 0g; Sugars 2g); Protein 6g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 Starch, 1/2 High-Fat Meat, 1 Fat Carbohydrate Choices: 1

Tips »Serve-wIth Make Saturday mornings special by serving these muffins with scrambled eggs and honeydew melon.

SuBStItutIoN Jazz up these breakfast muffins by substituting Cheddar cheese with salsa, tomato and jalapeños. You can find this shredded cheese blend in the dairy section of your supermarket.


Dinner in 30 minutes? You bet. Your family will eat up each and every one of these yummy quick-to-fix options.


30-minuteweeknight meals

BC 6.3_6. 30MinuteMeals.indd 28 10/27/08 8:39:25 AM


Orange and Ginger Chicken, p. 34 p. 43

31 Southwestern Beer-Batter Fish with Green Chile Tartar Sauce

33 Easy Turkey Club Bake

34 Orange and Ginger Chicken

35 Light Lemon-Sesame Chicken

36 Taco Chicken

37 Country Fried Steaks

38 Coconut Chicken Salad

39 Chicken-Vegetable Soup with Dumplings

40 Mini Meat Loaves

41 Almond- and Peach- Crusted Pork Chops

42 Barbecue Pork Chops

43 Twisted Pizza Dogs

44 Tuna Burgers

45 Fish with Bacon, Onion and Tomatoes

In this chapter »



30-minute weeknight meals



Southwestern Beer-Batter Fish with Green Chile Tartar SaucePrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4 (1 fillet and 2 heaping tablespoons sauce each)

Sauce ½ cup mayonnaise or salad dressing 2 tablespoons Old El Paso® chopped green chiles,

drained (from 4.5-oz can) 2 teaspoons chopped fresh parsley 1 teaspoon finely chopped onion

FiSh Vegetable oil 1¼ cups Original Bisquick® mix 1 lb tilapia fillets, about ½ inch thick, cut into 4 serving pieces 1½ teaspoons chili powder ½ teaspoon salt 2⁄3 cup regular or nonalcoholic beer 1 egg 1 small lemon, cut into quarters

1. In small bowl, mix all sauce ingredients. Refrigerate until serving.

2. In 10-inch skillet or deep fryer, heat oil (1½ inches) to 350°F. In shallow dish, place ¼ cup of the Bisquick mix. Lightly coat fish with Bisquick mix.

3. In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth. Dip fish into batter, letting excess drip into dish.

4. Fry fish in oil 1½ to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters.

high altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:1 Serving: Calories 540 (Calories from Fat 350); Total Fat 39g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 125mg; Sodium 1220mg; Total Carbohydrate 22g (Dietary Fiber 1g; Sugars 2g); Protein 26g % Daily value: Vitamin A 6%; Vitamin C 6%; Calcium 4%; Iron 10% exchanges: 1 1/2 Starch, 3 Very Lean Meat, 7 Fat Carbohydrate Choices: 1 1/2

Tips »Serve-wIthColeslaw and oven fries would be great accompa-niments to the fried fish.

SPecIal touchFor tartar sauce with extra zip, simply stir 3 table-spoons hot green salsa into ½ cup mayonnaise.

Betty crocker Most Requested RecipesTM 31

Quick



Easy Turkey Club BakePrep Time: 20 Minutes Start to Finish: 30 Minutes Servings: 6

6 slices bacon 2 cups Original Bisquick® mix 1⁄3 cup mayonnaise or salad dressing 1⁄3 cup milk 2 cups cubed cooked turkey 2 medium green onions, sliced (2 tablespoons) ¼ cup mayonnaise or salad dressing 1 large tomato, chopped (1 cup) 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

1. Heat oven to 450°F. Spray cookie sheet with cooking spray. Line microwavable plate with microwavable paper towel. Place bacon on paper towel; cover with another paper towel. Microwave 4 to 6 minutes or until crisp; crumble bacon and set aside.

2. Meanwhile, in medium bowl, stir Bisquick mix, 1⁄3 cup may-onnaise and the milk until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet. Bake 8 to 10 minutes or until crust is golden brown.

3. In medium bowl, mix turkey, onions, bacon and ¼ cup mayonnaise. Spoon over crust to within ¼ inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

High Altitude (3500-6500 ft): In step 2, bake crust about 10 minutes. In step 3, bake 6 to 8 minutes.

Nutrition Information Per Serving:1 Serving: Calories 520 (Calories from Fat 320); Total Fat 35g (Saturated Fat 10g; Trans Fat 1g); Cholesterol 75mg; Sodium 1030mg; Total Carbohydrate 27g (Dietary Fiber 0g; Sugars 6g); Protein 24g % Daily value: Vitamin A 10%; Vitamin C 4%; Calcium 25%; Iron 10% exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 2 1/2 Medium-Fat Meat, 4 1/2 Fat Carbohydrate Choices: 2

Tips »dId you kNow?Leftover turkey from a family feast? This recipe is a creative way to use remaining turkey.

SubStItutIoNTry mixing toppings with ¼ cup of garlic-and-herb spreadable cheese instead of the mayonnaise.


Quick



Orange and Ginger ChickenPrep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4

1 cup uncooked basmati or regular long-grain white rice

2 cups chicken broth 1 egg 2 tablespoons milk 1 cup Original Bisquick® mix ½ teaspoon ground ginger 1½ teaspoons grated orange peel 4 boneless skinless chicken breasts (about 1¼ lb), each cut in half 1⁄3 cup canola or vegetable oil 3 tablespoons orange marmalade ¼ cup sliced almonds 1 tablespoon chopped fresh parsley 1 medium orange, cut into 8 slices

1. In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.

2. Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.

3. In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).

4. When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.


Nutrition Information Per Serving:1 Serving: Calories 760 (Calories from Fat 290); Total Fat 32g (Saturated Fat 4.5g; Trans Fat 1g); Cholesterol 140mg; Sodium 1040mg; Total Carbohydrate 75g (Dietary Fiber 3g; Sugars 13g); Protein 43g % Daily value: Vitamin A 6%; Vitamin C 20%; Calcium 15%; Iron 25% exchanges: 3 Starch, 2 Other Carbohydrate, 5 Very Lean Meat, 5 Fat Carbohydrate Choices: 5

Tips »SuCCeSS HINtTo make an orange twist garnish, cut each slice from the center to the edge and through the skin. Twist each cut end in opposite directions.

Serve-WItHAdd fresh blanched pea pods and crusty sesame seed rolls for a quick and easy meal.

Quick



Light Lemon-Sesame ChickenPrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4

ChiCken 4 boneless, skinless chicken breasts

(about 1¼ lb) ¼ cup fat-free egg product or 1 egg 2 tablespoons lemon juice ½ cup Bisquick Heart SmartTM mix ½ teaspoon paprika 2 tablespoons toasted sesame seed 1 tablespoon canola or vegetable oil

SauCe ½ cup chicken broth 3 tablespoons sugar 2 tablespoons lemon juice 2 teaspoons cornstarch 1 teaspoon grated lemon peel 2 medium green onions, sliced (2 tablespoons)

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick.

2. In small bowl, beat egg and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, paprika and sesame seed.

3. Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.

4. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until chicken is no longer pink in center.

5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

high altitude (3500-6500 ft): Cook chicken in oil 9 to 11 minutes.

Nutrition Information Per Serving:1 Serving: Calories 340 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 85mg; Sodium 400mg; Total Carbohydrate 24g (Dietary Fiber 1g; Sugars 11g); Protein 35g % Daily value: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 15% exchanges: 1 Starch, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 1 1/2

Tips »Serve-WIthServe with cooked lo mein noodles, snow pea pods and fortune cookies.

dId you kNoW?Toasted sesame seed is available in the spice section or Asian aisle of the supermarket.

Quick



Taco ChickenPrep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4

1½ cups nacho cheese tortilla chips (1¾ oz) ½ cup Original Bisquick® mix 4 boneless skinless chicken breasts (about 1¼ lb) 1 egg, beaten 2 tablespoons Old El Paso® taco sauce ¼ teaspoon salt 3 tablespoons vegetable oil

1. In 1-gallon resealable food-storage plastic bag, crush tortilla chips with rolling pin. Add Bisquick mix to chips; mix well.

2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is no longer pink in center.

High Altitude (3500-6500 ft): Cook chicken in oil 15 to 17 minutes.

Nutrition Information Per Serving:1 Serving: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 4g; Trans Fat 0.5g); Cholesterol 140mg; Sodium 570mg; Total Carbohydrate 18g (Dietary Fiber 0g; Sugars 1g); Protein 35g% Daily value: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 10%exchanges: 1 Starch, 4 1/2 Very Lean Meat, 3 1/2 Fat Carbohydrate Choices: 1

Tips »varIatIoNSlice each cooked chicken breast into strips and place in a warm tortilla with shredded lettuce, cheese and salsa.

Serve-WIthCreate a weeknight “fiesta” mood by serving with Spanish rice and fresh pineapple wedges.

Quick




Country Fried SteaksPrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4 (1 steak and ½ cup gravy each)

½ cup Original Bisquick® mix ½ cup buttermilk ½ cup Progresso® garlic-herb bread crumbs 4 beef cube steaks (4 oz each) 1⁄3 cup canola or vegetable oil 1 cup thinly sliced onions 3 tablespoons Original Bisquick® mix 2 cups half-and-half 2 tablespoons chopped fresh parsley

1. In shallow dish, place ½ cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook steaks in oil 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.

3. In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.

4. In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes,

stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

High Altitude (3500-6500 ft): In step 2, cook steaks in oil 8 to 10 minutes. In step 3, cook onions over medium-high heat. In step 4, cook over medium heat 5 to 6 minutes.

Nutrition Information Per Serving:1 Serving: Calories 630 (Calories from Fat 360); Total Fat 40g (Saturated Fat 13g; Trans Fat 1g); Cholesterol 110mg; Sodium 670mg; Total Carbohydrate 32g (Dietary Fiber 1g; Sugars 11g); Protein 34g% Daily value: Vitamin A 10%; Vitamin C 4%; Calcium 25%; Iron 20%exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 4 1/2 Lean Meat, 5 Fat Carbohydrate Choices: 2

Quick

Tips »Serve-WIthServed with mashed potatoes, warm biscuits and a green salad, this meal will become a family favorite.

SuBStItutIoNBoneless pork loin chops, about 4 ounces each, can be substituted for the beef steaks.



Coconut Chicken SaladPrep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4

1 cup Original Bisquick® mix ¼ cup flaked coconut 1 bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame- ginger dressing) 1 lb boneless skinless chicken breasts, cut into about 24 (1½-inch) pieces ¼ cup vegetable oil 1 can (11 oz) mandarin orange segments, drained 4 medium green onions, sliced (¼ cup) ½ cup roasted Asian sesame dressing

1. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.

2. Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.

3. In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet. Cook 6 to 8 min-utes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes.

4. Meanwhile, divide greens among 4 plates. Top each salad with warm chicken pieces, noodles, orange seg-

ments and onions. Drizzle with roasted Asian sesame dressing.


Nutrition Information Per Serving:1 Serving: Calories 640 (Calories from Fat 340); Total Fat 38g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 70mg; Sodium 1060mg; Total Carbohydrate 45g (Dietary Fiber 3g; Sugars 20g); Protein 30g % Daily value: Vitamin A 50%; Vitamin C 70%; Calcium 10%; Iron 15% exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Other Carbohydrate, 1 Vegetable, 4 Very Lean Meat, 7 Fat Carbohydrate Choices: 3

Tips »SuBStItutIoNCreate your own Asian salad: Mix 1½ cups cut-up romaine lettuce with ½ cup each shredded carrots, snow peas, red cabbage and chow mein noodles. Use an additional ¼ cup dressing to coat chicken.

SuBStItutIoNUse 1 cup fresh pineapple chunks instead of the orange segments.

Quick



Chicken-Vegetable Soup with DumplingsPrep Time: 10 Minutes Start to Finish: 30 Minutes Servings: 6 (1 cup each)

2 cups cut-up cooked chicken 4 cups chicken broth 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme leaves 2 cloves garlic, finely chopped 1 bag (1 lb) Green Giant® frozen mixed vegetables, thawed and drained 1 cup Original Bisquick® mix 1⁄3 cup milk

1. In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.

2. In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.

3. Cook uncovered 10 minutes. Cover and cook 15 minutes longer.


Nutrition Information Per Serving:1 Serving: Calories 240 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g; Trans Fat 0.5g); Cholesterol 40mg; Sodium 1040mg; Total

Carbohydrate 23g (Dietary Fiber 4g; Sugars 5g); Protein 20g% Daily value: Vitamin A 70%; Vitamin C 4%; Calcium 8%; Iron 10%exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 2 Very Lean Meat, 1 Fat Carbohydrate Choices: 1 1/2

Tips »SubStItutIoNYou can use any combination of frozen vegetables your family enjoys in this extra-easy recipe.

dId you kNow?Think small when you’re pressed for time. These mini-dumplings, dropped by teaspoonfuls, cook in about half the time of regular dumplings.

SucceSS hINtThere are many ways to get cooked chicken without stewing one. Look for refrigerated cooked chicken, canned chicken, deli roasted chicken or frozen cooked chicken.

Low FatQuick



Mini Meat LoavesPrep Time: 10 Minutes Start to Finish: 30 Minutes Servings: 6 (2 loaves each)

½ cup ketchup 2 tablespoons packed brown sugar 1 lb lean (at least 80%) ground beef ½ lb ground pork ½ cup Original Bisquick® mix ¼ teaspoon pepper 1 small onion, finely chopped (¼ cup) 1 egg

1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve ¼ cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut length-wise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved ¼ cup ketchup mixture.

3. Bake uncovered 18 to 20 minutes or until loaves are

no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.


Nutrition Information Per Serving:1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 105mg; Sodium 430mg; Total Carbohydrate 16g (Dietary Fiber 0g; Sugars 10g); Protein 22g% Daily value: Vitamin A 4%; Vitamin C 2%; Calcium 4%; Iron 10%exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 3 Medium-Fat MeatCarbohydrate Choices: 1

Tips »Serve-wIthServe with Betty Crocker® roasted garlic mashed potatoes and your favorite vegetable.

SuBStItutIoNBarbecue sauce can be substituted for the ketchup and brown sugar.

Quick




Almond- and Peach-Crusted Pork ChopsPrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 6

¼ cup fat-free egg product or 1 egg 2 tablespoons peach preserves ½ cup Bisquick Heart SmartTM mix 1⁄3 cup coarsely chopped sliced almonds 1 tablespoon cornmeal ½ teaspoon salt 6 boneless pork loin chops, ¾ inch thick (1½ to 2 lb) 1 tablespoon vegetable oil Chopped fresh parsley, if desired

1. In shallow dish, beat egg product and preserves with fork, breaking apart any large pieces of preserves. In another shallow dish, mix Bisquick mix, almonds, cornmeal and salt.

2. Dip pork into egg product mixture, then coat with Bisquick® mixture.

3. In 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork in oil 18 to 20 minutes, turning once, until crust is golden brown and pork is no longer pink, and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. Serve immediately. Serve with additional peach preserves if desired.


Nutrition Information Per Serving:1 Serving: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 14g (Dietary Fiber 0g; Sugars 4g); Protein 27g % Daily value: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 10% exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 3 1/2 Lean Meat, 1/2 FatCarbohydrate Choices: 1

Tips »Serve-wIthDress up these pork chops by serving with new potatoes, steamed broccoli and frozen yogurt.

SuBStItutIoNBoneless skinless chicken breasts can be substituted for the pork chops. Cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Quick



Barbecue Pork ChopsPrep Time: 10 Minutes Start to Finish: 30 Minutes Servings: 6

1½ cups barbecue-flavored potato chips (1¼ oz) ½ cup Original Bisquick® mix 1 egg, beaten 2 tablespoons barbecue sauce 6 boneless pork loin chops, ½ inch thick (about 1½ lb) 1 tablespoon vegetable oil ¾ cup barbecue sauce

1. Place potato chips in 1-gallon resealable food-storage plastic bag; crush with rolling pin. Add Bisquick mix to chips; mix well.

2. In small shallow dish, mix egg and 2 tablespoons barbecue sauce. Dip pork chops into egg mixture, then shake in bag to coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until golden brown and pork is no longer pink in center. Serve with ¾ cup barbecue sauce.


Nutrition Information Per Serving:1 Serving: Calories 330 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 105mg; Sodium 600mg; Total Carbohydrate 23g (Dietary Fiber 0g; Sugars 11g); Protein 26g% Daily value: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 10%exchanges: 1/2 Starch, 1 Other Carbohydrate, 3 1/2 Lean Meat, 1 FatCarbohydrate Choices: 1 1/2

Tips »Do-AheADCoat pork chops as directed, but do not cook. Wrap each pork chop in heavy-duty foil. Freeze up to 2 months. Place in refrigerator 8 hours or overnight until thawed. Cook as directed.

Serve-wIthPair these pork chops with corn on the cob and glasses of cold milk.

Low FatQuick




Twisted Pizza DogsPrep Time: 15 Minutes Start to Finish: 30 Minutes Servings: 8

1¾ cups Original Bisquick® mix 1⁄3 cup milk 1 can (8 oz) pizza sauce 8 hot dogs 1 tablespoon milk 2 tablespoons grated Parmesan cheese

1. Heat oven to 425°F. Spray cookie sheet with cooking spray.

2. In medium bowl, stir Bisquick mix, 1⁄3 cup milk and 2 tablespoons of the pizza sauce with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.

3. Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.

4. Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown. Serve with remaining pizza sauce, heated if desired.


Nutrition Information Per Serving:1 Serving: Calories 270 (Calories from Fat 150); Total Fat 17g

(Saturated Fat 6g; Trans Fat 1g); Cholesterol 25mg; Sodium 1060mg; Total Carbohydrate 20g (Dietary Fiber 0g; Sugars 5g); Protein 8g% Daily value: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 10%exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 High-Fat Meat, 1 1/2 FatCarbohydrate Choices: 1

Tips »tIme-SaverThese kid-rrific hot dogs are good for a quick meal or even to take along as a portable meal on the run. If you’re taking them to go, omit the remaining pizza sauce and wrap in foil.

health twIStIt’s easy to trim the fat from these twisted hot dog treats by using reduced-fat or fat-free hot dogs.

SuBStItutIoNAdd color and flavor to this kid-appealing recipe by mixing 1 to 2 teaspoons pizza seasoning with the Parmesan cheese. You can use regular pizza seasoning or a spicy version.

Quick



Tuna BurgersPrep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 sandwiches

1 cup soft bread crumbs (about 2 slices bread) ½ cup Original Bisquick® mix 1 tablespoon Dijon mustard ¼ teaspoon pepper 2 eggs, slightly beaten 8 medium green onions, finely chopped (½ cup) 2 pouches (about 7 oz each) light tuna in water, drained, flaked 2 tablespoons butter or margarine 4 sandwich buns, split 4 tablespoons dill dip

1. In medium bowl, mix all ingredients except butter, buns and dill dip. Shape mixture into 4 patties, 3½ inches in diameter, using heaping ½ cupful for each patty.

2. In 12-inch nonstick skillet, melt butter over medium heat. Cook patties in butter 10 to 12 minutes, turning once, until brown and cooked through. Serve on buns with dill dip.


Nutrition Information Per Serving:1 Sandwich: Calories 440 (Calories from Fat 150); Total Fat 16g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 155mg; Sodium 1090mg; Total Carbohydrate 39g (Dietary Fiber 2g; Sugars 6g); Protein 34g% daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 15%; Iron 25%Exchanges: 2 1/2 Starch, 4 Very Lean Meat, 2 1/2 Fat carbohydrate choices: 2 1/2

Tips »SuBStItutIoNTo prepare crab cake burgers, substitute two 6-ounce cans of crabmeat for the tuna.

Serve-wIthFor added crunch, top burgers with thinly sliced cucumber and sliced red onion.

Quick



Fish with Bacon, Onion and TomatoesPrep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4

4 slices thickly sliced smoked bacon, diced ½ cup thinly sliced onion ½ cup Original Bisquick® mix ¼ cup cornmeal 1 egg 1 lb tilapia fillets, about ½ inch thick, cut into 4 serving pieces 1 can (14.5 oz) diced tomatoes with green chiles, undrained

1. In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 8 minutes, stirring occasionally, until browned. Remove bacon from skillet with slotted spoon; set aside.

2. Reduce heat to medium. Add onion to bacon fat; cook 5 minutes, stirring occasionally. Remove from skillet with slotted spoon; set aside.

3. Meanwhile, in shallow dish, mix Bisquick mix and cornmeal. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture. Place fish in skillet with bacon fat. Cook 3 to 5 minutes, turning once, until lightly browned.

4. Add tomatoes to skillet. Reduce heat; simmer about 5 minutes or until fish flakes easily with fork. Top fish with bacon and onion before serving.


Nutrition Information Per Serving:1 Serving: Calories 360 (Calories from Fat 150); Total Fat 16g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 130mg; Sodium 910mg; Total Carbohydrate 23g (Dietary Fiber 3g; Sugars 6g); Protein 31g % Daily value: Vitamin A 10%; Vitamin C 8%; Calcium 8%; Iron 10% exchanges: 1 Starch, 1/2 Other Carbohydrate, 4 Very Lean Meat, 2 1/2 Fat Carbohydrate Choices: 1 1/2

Tip »Serve-wIthServe with steamed broccoli and a quick-cooking blend of white and wild rice for an easy, colorful weeknight meal.

SubStItutIoNFor milder seasoning, use a can of diced tomatoes with Italian herbs.

Quick


casserolesFrom salsa chicken to beef and sausage foldovers, these family-friendly favorites provide 12 tasty solutionsto the “What’s for dinner?” dilemma.

& oven meals


BC 6.3_7. Casseroles.indd 46 10/27/08 8:45:43 AM


49 Lasagna-Style Casserole

51 Salsa Chicken Fiesta

52 Santa Fe Oven Chicken

53 Savory Chicken Oven Dinner

54 Cheesy Italian Beef Bake

55 Corn and Beef Creole with Olive Biscuits

56 Beef Bake with Garlic Potato Dumplings

57 Southwest Beef Empanadas

58 Beef and Bean Pot Pie

59 Beef and Spicy Sausage Foldovers

60 Italian Sausage Melt

61 Polish Sausage Supper

In this chapter »

Corn and Beef Creolewith Olive Biscuits, p. 55

p. 57



casseroles & oven favorites


casseroles & oven meals

Lasagna-Style CasserolePrep Time: 15 Minutes Start to Finish: 1 Hour 5 MinutesServings: 6

1 lb bulk Italian sausage 1 cup tomato pasta sauce 1 cup ricotta cheese 1⁄3 cup grated Parmesan cheese 1 egg 1 cup Original Bisquick® mix ½ cup milk 1 egg 1 cup shredded mozzarella cheese (4 oz)

1. Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into ungreased 8-inch square glass baking dish.

2. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture.

3. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.

4. Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Uncover; bake 5 to 10 minutes longer or until cheese is melted.

High Altitude (3500-6500 ft): Bake 33 to 38 minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20 minutes.

Nutrition Information Per Serving:1 Serving: Calories 470 (Calories from Fat 260); Total Fat 29g (Saturated Fat 12g; Trans Fat 1g); Cholesterol 145mg; Sodium 1260mg; Total Carbohydrate 25g (Dietary Fiber 0g; Sugars 8g); Protein 27g % Daily value: Vitamin A 10%; Vitamin C 4%; Calcium 40%; Iron 15% exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 1/2 Medium-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 1 1/2

Tips »do-aheadSpray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on unbaked casserole; seal tightly. Freeze up to 2 months. Bake covered at 400°F for 1 hour to 1 hour 15 minutes or until golden brown. Sprinkle with mozza-rella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Serve-wIthToss together a simple salad of mixed greens, sliced tomatoes and your favorite dressing. Dessert can be as simple as chocolate chip cookies or brownies that you pick up from the bakery.

Add a label with the baking instructions and give this lasagna casserole as a gift.




Salsa Chicken Fiesta Prep Time: 15 Minutes Start to Finish: 45 Minutes Servings: 4

2⁄3 cup Bisquick Heart SmartTM mix 2 tablespoons water ¼ cup fat-free egg product or 2 egg whites 1½ cups shredded reduced-fat Cheddar cheese (6 oz) 3 boneless skinless chicken breasts, cut into ½-inch pieces 1¼ cups Old El Paso® Thick ‘n Chunky salsa

1. Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir Bisquick mix, water and egg product until well blended; spread in pan. Sprinkle with 1¼ cups of the cheese.

2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until no longer pink in center; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within ½ inch of edges.

3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining ¼ cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

High Altitude (3500-6500 ft): Do not use 8-inch pan. Increase Bisquick Heart SmartTM mix to ¾ cup. Increase first bake time to 25 to 30 minutes.

Nutrition Information Per Serving:1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 45mg; Sodium 850mg; Total Carbohydrate 15g (Dietary Fiber 0g; Sugars 3g); Protein 22g % Daily value: Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 6% exchanges: 1 Starch, 2 1/2 Very Lean Meat, 1/2 Fat Carbohydrate Choices: 1

Tips »SubStItutIoNUse 6 cups precooked chicken, and heat with the salsa.

dId you kNow?Three chicken breasts weigh about 1 pound.

Serve-wIthServe with bowls of shredded lettuce, chopped tomatoes and fat-free sour cream.


Low Fat




Santa Fe Oven ChickenPrep Time: 20 Minutes Start to Finish: 40 MinutesServings: 4 (¾ cup chicken mixture and 3 biscuits each)

1¼ cups Original Bisquick® mix 1 cup cornmeal ½ teaspoon chili powder 1 can (4.5 oz) Old El Paso® chopped green chiles,

drained 2⁄3 cup milk 2 cups ½-inch pieces cooked chicken 1 can (11 oz) Green Giant® Mexicorn® whole kernel

corn with red and green peppers, drained 1 can (14.5 oz) diced tomatoes with jalapeños,

undrained 1 cup cubed American cheese

1. Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.

2. In 2-quart saucepan, heat chicken, corn and toma-toes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.

3. Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.


Nutrition Information Per Serving:1 Serving: Calories 650 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g; Trans Fat 1.5g); Cholesterol 100mg; Sodium 1840mg; Total Carbohydrate 72g (Dietary Fiber 6g; Sugars 15g); Protein 38g% Daily value: Vitamin A 30%; Vitamin C 10%; Calcium 35%; Iron 25%exchanges: 2 1/2 Starch, 2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 2 Fat Carbohydrate Choices: 5

Tips »varIatIoNPinto beans, cheese and chiles are typical of Santa Fe cuisine. For authentic Southwest flavor, try adding a 15-ounce can of Progresso® pinto beans, drained, to this dish.

Serve-wIthServe with a guacamole-topped salad and spicy blue corn tortilla chips.




Savory Chicken Oven DinnerPrep Time: 15 Minutes Start to Finish: 50 Minutes Servings: 6 (about 1 cup each)

2 cups ½-inch pieces cooked chicken 1 can (10 3/4 oz) condensed 98% fat-free cream

of chicken soup with 30% less sodium ¼ cup milk 1 cup shredded Swiss cheese (4 oz) 1 cup Green Giant® frozen cut green beans (from 1-lb bag), thawed 1¼ cups Original Bisquick® mix ¼ cup firm butter or margarine, cubed 1 teaspoon dried sage leaves 1 egg, slightly beaten

1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix chicken, soup, milk, cheese and green beans.

2. In medium bowl, mix Bisquick mix, butter and sage with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.

3. Bake 30 to 35 minutes or until topping is light golden brown.


Nutrition Information Per Serving:1 Serving: Calories 380 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g; Trans Fat 1.5g); Cholesterol 115mg; Sodium 700mg; Total Carbohydrate 22g (Dietary Fiber 0g; Sugars 3g); Protein 23g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 10% exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 1 1/2

Tips »Serve-wIthA salad topped with orange slices and French dressing would be great with this dish.

SuBStItutIoNFor a flavor twist, substitute ½ teaspoon dried thyme leaves for the sage.



Cheesy Italian Beef BakePrep Time: 20 Minutes Start to Finish: 1 Hour 10 MinutesServings: 8

1½ lb lean (at least 80%) ground beef 1 jar (26 oz) tomato pasta sauce 1 package (8 oz) cream cheese, softened 1⁄3 cup sour cream 2 cups shredded Parmesan cheese (8 oz) ¾ teaspoon Italian seasoning 2 cups Original Bisquick® mix 1½ cups milk

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.

2. In small bowl, mix cream cheese, sour cream, ½ cup of the Parmesan cheese and ¼ teaspoon of the Italian seasoning until smooth and creamy. Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.

3. In medium bowl, stir 1 cup of the Parmesan cheese, the Bisquick mix and milk until blended. Pour over beef mixture. Bake 30 to 35 minutes or until light golden brown.

4. Sprinkle with remaining ½ cup Parmesan cheese and ½ teaspoon Italian seasoning. Bake 5 minutes. Let stand at least 10 minutes before serving.

High Altitude (3500-6500 ft): Heat oven to 400°F.

Nutrition Information Per Serving:1 Serving: Calories 630 (Calories from Fat 340); Total Fat 38g (Saturated Fat 18g; Trans Fat 2g); Cholesterol 120mg; Sodium 1460mg; Total Carbohydrate 40g (Dietary Fiber 2g; Sugars 14g); Protein 33g % Daily value: Vitamin A 20%; Vitamin C 8%; Calcium 50%; Iron 20% exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 4 Medium-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 2 1/2

Tips »Serve-wIthServe this hearty casserole with a mari-nated vegetable salad and baked apples for dessert.

health twIStReduce the fat in this recipe to 19 grams per serving by using lean ground turkey, fat-free cream cheese and sour cream, Bisquick Heart SmartTM mix and fat-free (skim) milk.




Corn and Beef Creole with Olive BiscuitsPrep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 6 (½ cup beef mixture and 2 biscuits each)

2¼ cups Original Bisquick® mix 2⁄3 cup milk 2 tablespoons sliced pimiento-stuffed green olives 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (½ cup) 1½ teaspoons minced garlic (from 4.5-oz jar) 1 can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained 1 can (14.75 oz) Green Giant® cream-style corn, undrained 1 teaspoon chili powder ½ cup shredded Mexican cheese blend or Cheddar cheese (2 oz)

1. Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.

2. In 12-inch skillet, cook ground beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasion-ally, until beef is thoroughly cooked; drain. Stir in toma-toes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoons over mixture.

3. Bake 20 minutes; sprinkle cheese over top of bis-cuits. Bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

High Altitude (3500-6500 ft): In step 2, cook ground beef, onion and garlic over medium-high heat.

Nutrition Information Per Serving:1 Serving: Calories 450 (Calories from Fat 180); Total Fat 19g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 60mg; Sodium 1040mg; Total Carbohydrate 46g (Dietary Fiber 3g; Sugars 10g); Protein 22g% Daily value: Vitamin A 8%; Vitamin C 10%; Calcium 20%; Iron 25%exchanges: 2 Starch, 1 Other Carbohydrate, 2 1/2 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 3

Tips »SuBStItutIoNIf tomatoes with garlic and onion are not available, substitute a can of plain diced tomatoes and increase minced garlic to 2 teaspoons and chopped onion to ¾ cup.

Serve-WIthServe with a mixed-greens salad and rainbow sherbet topped with fresh fruit for dessert.



Beef Bake with Garlic Potato DumplingsPrep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 4 (¾ cup filling and 3 dumplings each)

Filling 1 lb lean (at least 80%) ground beef 1 small onion, chopped (¼ cup) 1½ cups Green Giant® frozen mixed vegetables (from 1-lb bag) 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium ¼ teaspoon pepper ½ cup milk

DumPlingS 1 cup Original Bisquick® mix 1 pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz package) 1 cup milk

1. Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2. In 12-inch skillet, cook ground beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and ½ cup milk. Heat to boiling. Pour into baking dish.

3. In medium bowl, stir Bisquick mix and dry mashed

potatoes. In small microwavable bowl, microwave 1 cup milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 min-utes. Drop dough by spoonfuls onto hot beef mixture.

4. Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

High Altitude (3500-6500 ft): In step 2, cook ground beef and onion over medium-high heat.

Nutrition Information Per Serving:1 Serving: Calories 640 (Calories from Fat 210); Total Fat 23g (Saturated Fat 9g; Trans Fat 3g); Cholesterol 80mg; Sodium 1520mg; Total Carbohydrate 75g (Dietary Fiber 6g; Sugars 11g); Protein 33g % Daily value: Vitamin A 60%; Vitamin C 2%; Calcium 20%; Iron 25% exchanges: 3 Starch, 2 Other Carbohydrate, 3 1/2 Medium-Fat Meat, 1/2 Fat Carbohydrate Choices: 5

Tips »Serve-wIthA fruit salad is all you need to complement this meat-and-potatoes meal.

SuBStItutIoNAny type of your family’s favorite frozen vegetables can be used in this recipe. Try cut green beans, corn, carrots or peas.



Southwest Beef EmpanadasPrep Time: 20 Minutes Start to Finish: 40 Minutes Servings: 6

1 lb lean (at least 80%) ground beef 1 package (1.25 oz) Old El Paso® taco seasoning mix 2⁄3 cup water 1 cup refrigerated hash brown potatoes 1 can (8¼ oz) julienne or sliced carrots, drained 1 tablespoon instant minced onion 4½ cups Original Bisquick® mix 1 cup boiling water

1. Heat oven to 400°F. Grease cookie sheet with short-ening. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes, stirring occasionally, until thor-oughly cooked; drain. Stir in taco seasoning mix, 2⁄3 cup water, the potatoes, carrots and onion. Cook over medium heat 5 minutes, stirring occasionally.

2. In medium bowl, stir Bisquick mix and boiling water until dough forms. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch circle. Place on cookie sheet.

3. Spoon about ½ cup beef mixture onto half of each circle. Moisten edge of circle with water. Fold circle over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.

4. Bake 18 to 20 minutes or until light golden brown.


Nutrition Information Per Serving:1 Serving: Calories 550 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g; Trans Fat 2.5g); Cholesterol 45mg; Sodium 1940mg; Total Carbohydrate 70g (Dietary Fiber 3g; Sugars 8g); Protein 20g% Daily value: Vitamin A 70%; Vitamin C 6%; Calcium 20%; Iron 30%exchanges: 2 1/2 Starch, 2 Other Carbohydrate, 2 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 4 1/2

Tips »SucceSS hINtIf you prefer, you can use mini cookie cutters or canapé cutters to cut decora-tive holes in the top of each crust, rather than cutting 3 small slits.

dId you kNow?Empanadas are Spanish turnovers. Usually individual servings with savory fillings, they can also have fruit fillings. Empanadas can be large enough to serve a family or bite-size appetizer pastries.




Beef and Bean Pot PiePrep Time: 25 Minutes Start to Finish: 50 Minutes Servings: 4

1 lb lean (at least 80%) ground beef 2 teaspoons instant minced onion 1 can (16 oz) pork and beans, undrained 1 can (8 oz) tomato sauce 3 tablespoons packed brown sugar 1 cup Original Bisquick® mix 3 tablespoons boiling water 1 tablespoon ketchup

1. Heat oven to 375°F. Spray 1½-quart round casserole with cooking spray. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.

2. In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7½-inch round or a

round the size of top of casserole. Place on beef mixture in casserole.

3. Bake 20 to 25 minutes or until crust is light brown.

High Altitude (3500-6500 ft): After stirring onion, pork and beans, tomato sauce and brown sugar into beef, heat to boiling before pouring into casserole.

Nutrition Information Per Serving:1 Serving: Calories 500 (Calories from Fat 160); Total Fat 18g (Saturated Fat 6g; Trans Fat 1.5g); Cholesterol 80mg; Sodium 1320mg; Total Carbohydrate 56g (Dietary Fiber 7g; Sugars 21g); Protein 29g% Daily value: Vitamin A 6%; Vitamin C 8%; Calcium 15%; Iron 40%exchanges: 2 Starch, 1 1/2 Other Carbohydrate, 3 Medium-Fat Meat, 1/2 Fat Carbohydrate Choices: 4

Tip »SuBStItutIoNOne pound of hot dogs, cut into ¼ -inch slices, can be used instead of the ground beef. Heat with pork and beans mixture.



Beef and Spicy Sausage FoldoversPrep Time: 25 Minutes Start to Finish: 45 Minutes Servings: 6

½ lb lean (at least 80%) ground beef ½ lb bulk spicy Italian pork sausage 1 package (1.25 oz) Old El Paso® taco seasoning mix 1 can (14.5 oz) diced tomatoes with green chiles, undrained 4½ cups Original Bisquick® mix 1 cup boiling water 1 cup shredded Mexican cheese blend (4 oz) ¾ cup sour cream ¾ cup Old El Paso® Thick ‘n Chunky salsa Fresh cilantro sprigs, if desired

1. Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In 10-inch skillet, cook ground beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes.

2. Meanwhile, in large bowl, stir Bisquick mix and boil-ing water with fork until dough forms. Place dough on surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Knead 20 times. Divide dough into 6 balls, about ½ cup each. Roll or pat each ball into 7-inch circle.

3. Stir cheese into beef mixture. Spoon about ½ cup beef mixture onto half of each circle. Moisten edge of circle with water. Fold circle over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.

4. Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.


Nutrition Information Per Serving:1 Serving: Calories 650 (Calories from Fat 300); Total Fat 33g (Saturated Fat 13g; Trans Fat 2.5g); Cholesterol 75mg; Sodium 2550mg; Total Carbohydrate 66g (Dietary Fiber 2g; Sugars 12g); Protein 22g% Daily value: Vitamin A 15%; Vitamin C 6%; Calcium 35%; Iron 25%exchanges: 2 1/2 Starch, 2 Other Carbohydrate, 2 High-Fat Meat, 3 FatCarbohydrate Choices: 4 1/2

Tips »health twIStTo reduce sodium to 1850 milligrams per serving, omit sausage and use 1 pound ground beef, Old El Paso® 40% less-sodium taco seasoning mix, Bisquick Heart SmartTM mix and ½ cup cheese. Increase boiling water to 1 cup plus 2 tablespoons. Do not sprinkle additional Bisquick mix over surface for kneading.

do-aheadMake an extra batch and freeze. These foldovers are great for lunch and make a welcome change from the typical brown bag sandwich.




Italian Sausage MeltPrep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 4 (1 cup each)

1¼ cups Original Bisquick® mix ¼ cup butter or margarine, softened 2 tablespoons very hot water ½ lb bulk spicy Italian pork sausage ½ cup chopped green bell pepper 1 cup Alfredo pasta sauce (from 16-oz jar) 1 cup shredded mozzarella cheese (4 oz) 2 tablespoons grated Parmesan cheese ½ cup grape tomatoes, cut in half 2 tablespoons fresh basil leaves, cut into strips

1. Heat oven to 400°F. Lightly spray bottom of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, butter and water until dough forms. Press dough in bottom of pan.

2. In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasion-ally, until sausage is no longer pink; drain if necessary. Spread sausage mixture over crust; spread pasta sauce over sausage. Sprinkle with cheeses.

3. Bake 25 to 30 minutes or until mixture is bubbly around edges and cheese is lightly browned. Sprinkle tomatoes and basil over top.


Nutrition Information Per Serving:1 Serving: Calories 650 (Calories from Fat 450); Total Fat 50g (Saturated Fat 27g; Trans Fat 2.5g); Cholesterol 130mg; Sodium 1240mg; Total Carbohydrate 30g (Dietary Fiber 1g; Sugars 5g); Protein 21g% Daily value: Vitamin A 30%; Vitamin C 15%; Calcium 45%; Iron 10%exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 2 1/2 High-Fat Meat, 6 Fat Carbohydrate Choices: 2

Tips »SuBStItutIoNFor a traditional pizza flavor, substitute tomato pasta sauce for the Alfredo sauce.

Serve-wIthServe slices of this dish with a refreshing green salad and baked pears for dessert.




Polish Sausage SupperPrep Time: 15 Minutes Start to Finish: 1 Hour 5 Minutes Servings: 4 (1 cup sausage mixture and 2 biscuits each)

1 ring (1 lb) fully cooked smoked sausage, cut into 1-inch pieces 1 large Granny Smith apple, peeled, cut into eighths 1 can (14 to 15 oz) sauerkraut, drained 1 cup apple cider or apple juice 1½ cups Original Bisquick® mix ½ cup milk ½ cup shredded Cheddar cheese (2 oz) 1 egg, slightly beaten 1 tablespoon chopped fresh parsley

1. Heat oven to 425°F. In ungreased 11x7-inch (2-quart) glass baking dish, layer sausage and apple; top with sauerkraut. Pour apple cider into baking dish.

2. Cover with foil; bake 30 to 40 minutes or until mix-ture is hot and apple pieces can be pierced with fork. Remove baking dish from oven.

3. In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 8 spoonfuls onto sausage mixture.

4. Bake uncovered 10 to 12 minutes or until biscuits are cooked and golden brown on top.

High Altitude (3500-6500 ft): In step 4, bake uncovered 14 to 16 minutes.

Nutrition Information Per Serving:1 Serving: Calories 690 (Calories from Fat 400); Total Fat 45g (Saturated Fat 17g; Trans Fat 2g); Cholesterol 140mg; Sodium 2420mg; Total Carbohydrate 50g (Dietary Fiber 4g; Sugars 20g); Protein 23g% Daily value: Vitamin A 8%; Vitamin C 15%; Calcium 25%; Iron 25%exchanges: 1 1/2 Starch, 1 1/2 Other Carbohydrate, 1 Vegetable, 2 1/2 High-Fat Meat, 5 Fat Carbohydrate Choices: 3

Tips »SPeCIal touChAdd 1 teaspoon caraway seed to the biscuit topping for an authentic German-inspired dish.

Serve-wIthA tossed green salad and apple cider or beer are all you need to complete this meal.


impossibly easyThese downright delicious pies and pizzas are sure to please.


pies & pizzas

BC 6.3_8. EasyPies.indd 62 10/27/08 8:52:42 AM


Impossibly Easy BLT Pie, p. 75

65 Impossibly Easy Cheesy Chile Pie

67 Cowboy BBQ Chicken Pizza

68 Impossibly Easy Sausage Breakfast Pie

69 Impossibly Easy Taco Pie

70 Impossibly Easy Cheeseburger Pie

71 Impossibly Easy Ham and Swiss Pie

72 Impossibly Easy Chef’s Salad Pie

73 Impossibly Easy Chicken Pot Pie

74 Impossibly Easy Shrimp Pie

75 Impossibly Easy BLT Pie

75 Impossibly Easy Pizza Pie

76 Pesto and Cheese Pizza

77 Sausage and Pineapple Pizza

78 Turkey Gyro Pizza

79 Stuffed-Crust Pepperoni Pizza

In this chapter »

p. 79



impossibly easy pies & pizzas



Impossibly Easy Cheesy Chile PiePrep Time: 10 Minutes Start to Finish: 45 Minutes Servings: 6

1 can (4.5 oz) Old El Paso® chopped green chiles, well drained

2 cups shredded Cheddar cheese (8 oz) 1 teaspoon chopped fresh cilantro or parsley ¾ cup Original Bisquick® mix 1½ cups milk 3 eggs Old El Paso® Thick ‘n Chunky salsa, if desired

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.

2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

High Altitude (3500-6500 ft): Decrease milk to 1¼ cups. Bake 30 to 35 minutes.

Nutrition Information Per Serving:1 Serving: Calories 290 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 150mg; Sodium 820mg; Total Carbohydrate 14g (Dietary Fiber 0g; Sugars 6g); Protein 16g % Daily value: Vitamin A 20%; Vitamin C 0%; Calcium 30%; Iron 8% exchanges: 1 Starch, 2 Medium-Fat Meat, 1 1/2 Fat Carbohydrate Choices: 1

Tips »SubStItutIoNBoost the color and flavor by adding ¼ cup sliced well-drained roasted red bell peppers (from 7-ounce jar) with the green chiles.

dId you kNow?This pie has the flavor of chiles rellenos (cheese-stuffed mild green chiles) but is much easier to prepare.




Cowboy BBQ Chicken PizzaPrep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 8

2 cups Original Bisquick® mix ¼ cup sour cream ¼ cup very hot water 1 container (18 oz) refrigerated original barbeque

sauce with shredded chicken ¼ cup chopped cooked bacon (about 4 slices from 2.2-oz package) 1½ cups shredded Colby-Monterey Jack cheese (6 oz)

1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch round; fold round in half. Place on ungreased large cookie sheet and unfold.

2. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.

3. Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.


Nutrition Information Per Serving:1 Serving: Calories 340 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 45mg; Sodium 1080mg; Total Carbohydrate 31g (Dietary Fiber 0g; Sugars 13g); Protein 15g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 10% exchanges: 1 Starch, 1 Other Carbohydrate, 1 1/2 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2

Tips »SucceSS HINtA terrific convenience product and a real time-saver, cooked bacon is available both sliced and chopped. You can also cook, drain and chop 4 slices of bacon to use in this recipe.

Serve-wItHCreate an Old West meal with baked beans and creamy coleslaw. For dessert, serve fruit cobbler and hot coffee.

SubStItutIoNBarbeque chicken is great on this pizza, but you may also want to try a container of barbeque pork.

betty crocker Most Requested RecipesTM 67




Impossibly Easy Sausage Breakfast PiePrep Time: 20 Minutes Start to Finish: 1 Hour 5 Minutes Servings: 6

1 package (12 oz) bulk pork sausage 1 small bell pepper, chopped (½ cup) 1 medium onion, chopped (½ cup) 1½ cups frozen shredded hash brown potatoes 1 cup shredded Cheddar cheese (4 oz) ½ cup Original Bisquick® mix 1 cup milk 1⁄8 teaspoon pepper 2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and ½ cup of the cheese. Spread in pie plate.

2. In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining ½ cup

cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.


Nutrition Information Per Serving:1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 115mg; Sodium 510mg; Total Carbohydrate 21g (Dietary Fiber 2g; Sugars 4g); Protein 15g % Daily value: Vitamin A 8%; Vitamin C 10%; Calcium 20%; Iron 6% exchanges: 1 1/2 Starch, 1 1/2 High-Fat Meat, 1 Fat Carbohydrate Choices: 1 1/2

Tips »Serve-wIthServe with grapefruit halves and cinnamon streusel coffee cake.

varIatIoNFor a spicier version, use bulk hot break-fast sausage.




Impossibly Easy Taco PiePrep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 6

1 lb lean (at least 80%) ground beef 1 medium onion, chopped (½ cup) 1 package (1.25 oz) Old El Paso® taco seasoning mix 1 can (4.5 oz) Old El Paso® chopped green chiles, drained ½ cup Original Bisquick® mix 1 cup milk 2 eggs ¾ cup shredded Monterey Jack or Cheddar cheese (3 oz) Old El Paso® Thick ‘n Chunky salsa, if desired Sour cream, if desired

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook ground beef and onion over medium heat 8 to 10 minutes, stirring occa-sionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix. Spread in pie plate. Top with chiles.


3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 min-

utes longer or until cheese is melted. Let stand 5 min-utes before serving. Serve with salsa and sour cream.

High Altitude (3500-6500 ft): Increase first bake time to about 28 minutes.

Nutrition Information Per Serving:1 Serving: Calories 290 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 135mg; Sodium 1170mg; Total Carbohydrate 14g (Dietary Fiber 0g; Sugars 4g); Protein 21g% Daily value: Vitamin A 15%; Vitamin C 4%; Calcium 20%; Iron 15%exchanges: 1 Starch, 2 1/2 Medium-Fat Meat, 1/2 Fat Carbohydrate Choices: 1

Tips »Serve-wIthServe with shredded lettuce, guacamole and tomatoes. Ice cream with caramel sauce would be the perfect ending for this meal.

SPeCIal touChIf your family likes extra spice, add 1 teaspoon of finely chopped jalapeño chile to the beef mixture.




Impossibly Easy Cheeseburger PiePrep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 6

1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) ½ teaspoon salt ¼ teaspoon pepper 1 cup shredded Cheddar cheese (4 oz) ½ cup Original Bisquick® mix 1 cup milk 2 eggs Cheeseburger toppings, such as ketchup, pickles and mustard, if desired

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook ground beef, onion, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Spread in pie plate. Sprinkle with cheese.


3. Bake about 25 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with cheeseburger toppings.


Nutrition Information Per Serving:1 Serving: Calories 300 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 140mg; Sodium 530mg; Total Carbohydrate 11g (Dietary Fiber 0g; Sugars 4g); Protein 22g % Daily value: Vitamin A 8%; Vitamin C 0%; Calcium 20%; Iron 10% exchanges: 1/2 Starch, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 1

Tips »SPeCIal touChAdd extra zip to this recipe by stirring ¼ cup of your favorite barbecue sauce into the cooked beef.

tIme-SaverSave time by precooking 1-pound batches of ground beef and onion. Freeze in sealed plastic bags, and thaw when ready to use for tacos, casseroles, pasta dishes or Impossibly Easy Pies.




Impossibly Easy Ham and Swiss PiePrep Time: 20 Minutes Start to Finish: 55 Minutes Servings: 6

1½ cups cut-up cooked ham 1 cup shredded Swiss cheese (4 oz) 4 medium green onions, sliced (¼ cup) ½ cup Original Bisquick® mix 1 cup milk ¼ teaspoon salt 1⁄8 teaspoon pepper 2 eggs 1 medium tomato, sliced, if desired 1 medium red or green bell pepper, cut into rings, if desired

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle ham, cheese and onions in pie plate.

2. In medium bowl, stir remaining ingredients except tomato and bell pepper until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with tomato and bell pepper.


Nutrition Information Per Serving:1 Serving: Calories 220 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 110mg; Sodium 820mg; Total Carbohydrate 10g (Dietary Fiber 0g; Sugars 3g); Protein 17g % Daily value: Vitamin A 8%; Vitamin C 0%; Calcium 25%; Iron 6% exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 2 Lean Meat, 1 Fat Carbohydrate Choices: 1/2

Tips »SuCCeSS HINtAt the deli, ask for ham slices cut ½ inch thick. Then cut into ½-inch cubes for this recipe.

Serve-wItHServe with honeydew or cantaloupe melon wedges and rye bread rolls.




Impossibly Easy Chef’s Salad PiePrep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 6

½ cup diced smoked ham ½ cup diced smoked turkey ½ cup shredded Swiss cheese (2 oz) ½ cup shredded Cheddar cheese (2 oz) 3 eggs 1½ cups milk 1 tablespoon dry ranch dressing mix (about half of 1-oz package) ¾ cup Original Bisquick® mix 2 cups shredded lettuce 1 cup grape tomatoes, halved

1. Heat oven to 400°F. Spray 9-inch deep-dish glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle ham, turkey and cheeses in pie plate.

2. In medium bowl, stir eggs, milk, dressing mix and Bisquick mix with fork or whisk until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with lettuce and tomatoes.


Nutrition Information Per Serving:1 Serving: Calories 250 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 145mg; Sodium 710mg; Total Carbohydrate 16g (Dietary Fiber 0g; Sugars 6g); Protein 18g % Daily value: Vitamin A 15%; Vitamin C 6%; Calcium 25%; Iron 8%exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 2 1/2 Lean Meat, 1 FatCarbohydrate Choices: 1

Tips »Serve-wIthChef’s Salad Pie is a wonderful brunch dish. Serve it with fresh fruit and scones.

Serve wedges of this salad pie with ranch dressing.




Impossibly Easy Chicken Pot PiePrep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 6

2 cups cut-up cooked chicken or turkey 1 cup Green Giant® frozen mixed vegetables (from 1-lb bag), thawed, drained 1 jar (2.5 oz) Green Giant® sliced mushrooms, drained ¼ cup chopped onion ½ cup Original Bisquick® mix 1 cup milk ½ teaspoon salt 1⁄8 teaspoon pepper 2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In pie plate, mix chicken, mixed vegetables, mushrooms and onion.

2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.


Nutrition Information Per Serving:1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 115mg; Sodium 480mg; Total Carbohydrate 13g (Dietary Fiber 2g; Sugars 4g); Protein 18g % Daily value: Vitamin A 30%; Vitamin C 0%; Calcium 10%; Iron 8% exchanges: 1 Starch, 2 Lean Meat Carbohydrate Choices: 1

Tips »SuBStItutIoNMake a kid-friendly version using 1 cup whole kernel corn instead of the mixed vegetables.

SuCCeSS hINtTo get 2 cups of cooked chicken, bake 1 pound boneless skinless chicken breasts in greased baking dish at 400°F for 25 to 35 minutes or until juice of chicken is clear when center of thickest piece is cut (170°F).

Low Fat




Impossibly Easy Shrimp PiePrep Time: 10 Minutes Start to Finish: 50 Minutes Servings: 6

1¼ cups frozen cooked salad shrimp (6 oz), thawed, drained 4 medium green onions, sliced (¼ cup) ½ teaspoon dried basil leaves 1 cup shredded Swiss cheese (4 oz) ¾ cup Original Bisquick® mix 1¼ cups milk ½ teaspoon salt ¼ teaspoon pepper 3 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.

2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.


Nutrition Information Per Serving:1 Serving: Calories 220 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g; Trans Fat 0.5g); Cholesterol 185mg; Sodium 560mg; Total Carbohydrate 13g (Dietary Fiber 0g; Sugars 4g); Protein 17g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 10%exchanges: 1 Starch, 2 Lean Meat, 1 Fat Carbohydrate Choices: 1

Tips »SuBStItutIoNThis pie is even better with fresh basil; use 2 tablespoons of thinly sliced basil leaves in place of the dried.

Serve-wIthMake this a company meal by serving with a salad of romaine lettuce, ripe olives and marinated artichoke hearts.




Impossibly Easy Pizza PiePrep Time: 10 Minutes Start to Finish: 50 Minutes Servings: 6

1 medium onion, chopped (½ cup) 1⁄3 cup grated Parmesan cheese ½ cup Original Bisquick® mix 1 cup milk 2 eggs 1 can (8 oz) pizza sauce ½ package (3.5-oz size) sliced pepperoni ¼ cup chopped green bell pepper ¾ cup shredded mozzarella cheese (3 oz)

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle onion and Parmesan cheese in pie plate.


3. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes longer or until cheese is light brown. Let stand 5 minutes before serving. Sprinkle with additional Parmesan cheese if desired.

High Altitude (3500-6500 ft): Increase first bake time to 30 minutes.

Nutrition Information Per Serving:1 Serving: 210 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 95mg; Sodium 650mg; Total Carbohydrate 14g (Dietary Fiber 1g; Sugars 6g); Protein 12g % Daily value: Vitamin A 8%; Vitamin C 6%; Calcium 25%; Iron 8% exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 High-Fat Meat Carbohydrate Choices: 1

Impossibly Easy BLT PiePrep Time: 20 Minutes Start to Finish: 55 Minutes Servings: 6

12 slices bacon 1 cup shredded Swiss cheese (4 oz) ½ cup Original Bisquick® mix 1⁄3 cup mayonnaise or salad dressing ¾ cup milk 1⁄8 teaspoon pepper 2 eggs 2 tablespoons mayonnaise or salad dressing 1 cup shredded lettuce 6 thin slices tomato

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Line microwavable plate with microwav-able paper towel. Place 6 slices of the bacon on paper towel; cover with another paper towel. Microwave 4 to 6 minutes or until crisp. Repeat with remaining 6 slices bacon. Crumble bacon. Layer bacon and cheese in pie plate.

2. In medium bowl, beat Bisquick mix, 1⁄3 cup mayon-naise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 min-utes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce; top with tomato.


Nutrition Information Per Serving:1 Serving: Calories 350 (Calories from Fat 250); Total Fat 28g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 110mg; Sodium 620mg; Total Carbohydrate 10g (Dietary Fiber 0g; Sugars 4g); Protein 14g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 6% exchanges: 1/2 Starch, 2 High-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 1/2




Pesto and Cheese PizzaPrep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 8

3 cups Original Bisquick® mix 2⁄3 cup very hot water 2 tablespoons olive or vegetable oil 4 sticks (1 oz each) mozzarella string cheese, cut in half lengthwise 1⁄3 cup refrigerated basil pesto (from 7-oz container) 1 bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1¾ cups) 1½ cups 1⁄8-inch strips yellow, red and green bell peppers

1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.

2. Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal. Bake 6 to 7 minutes or until lightly browned around edges.

3. Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Top with bell peppers and remaining ¾ cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

High Altitude (3500-6500 ft): In step 2, bake 8 to 9 minutes.

Nutrition Information Per Serving:1 Serving: Calories 380 (Calories from Fat 210); Total Fat 23g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 25mg; Sodium 930mg; Total Carbohydrate 30g (Dietary Fiber 1g; Sugars 4g); Protein 14g % Daily value: Vitamin A 10%; Vitamin C 20%; Calcium 40%; Iron 10% exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 2

Tips »SuBStItutIoNFor a heartier version, add ¼ cup diced smoked ham to the pizza toppings.

SuCCeSS HINtAfter you grease the pizza pan, sprinkle it with cornmeal to add crispness to the crust.



Sausage and Pineapple PizzaPrep Time: 20 Minutes Start to Finish: 35 Minutes Servings: 8 (1/4 pizza each)

1 lb bulk mild Italian sausage 1 medium onion, chopped (½ cup) 1 can (20 oz) pineapple tidbits 3 cups Original Bisquick® mix 2⁄3 cup very hot water 2 tablespoons olive or vegetable oil 1 can (15 oz) pizza sauce 3 cups shredded mozzarella cheese (12 oz)

1. Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray.

2. In 10-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Drain pineapple; press between paper towels to absorb excess moisture.

3. In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form ½-inch rim.

4. Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1½ cups cheese.

5. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

To Freeze and Bake: Wrap unbaked assembled pizza(s) with heavy-duty foil. Freeze up to 2 months. To bake, remove foil and bake at 450°F for 15 to 23

minutes or until crust is golden brown, cheese is melted and center is heated through.


Nutrition Information Per Serving:1 Serving: Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g; Trans Fat 1.5g); Cholesterol 55mg; Sodium 1480mg; Total Carbohydrate 43g (Dietary Fiber 2g; Sugars 15g); Protein 24g% Daily value: Vitamin A 6%; Vitamin C 8%; Calcium 40%; Iron 20%exchanges: 2 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 2 1/2 High-Fat Meat, 1 1/2 Fat Carbohydrate Choices: 3

Tips »SucceSS HINtIf you’re baking the pizzas right away, don’t worry about pressing the pineapple with paper towels. For freezing and then baking the pizzas, though, this extra step helps absorb the excess liquid from the pineapple so the crust stays nice and crispy.

Serve-wItHFor a quick meal, simply take the frozen pizza out of the freezer and pop it in the oven while you toss a quick Caesar salad and cut up some fresh fruit.

SubStItutIoNFor a spicier version of this pizza pie, use hot sausage rather than mild.




Turkey Gyro PizzaPrep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 6

2 cups Original Bisquick® mix ¼ teaspoon dried oregano leaves ½ cup cold water ¼ lb sliced deli turkey breast, cut into strips 1 can (2 1/4 oz) sliced ripe olives, drained ½ cup crumbled feta cheese (2 oz) 1½ cups shredded mozzarella cheese (6 oz) 1 small tomato, chopped (½ cup) ½ cup chopped cucumber

1. Heat oven to 425°F. In medium bowl, stir Bisquick mix, oregano and water; beat vigorously 20 strokes until soft dough forms. Pat or press dough in ungreased 12-inch pizza pan, using fingers dipped in Bisquick mix; pinch edge to form ½-inch rim. Bake about 15 minutes or until golden brown.

2. Top crust with turkey and olives; sprinkle with feta and mozzarella cheeses. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.


Nutrition Information Per Serving:1 Serving: Calories 310 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 40mg; Sodium 920mg; Total Carbohydrate 27g (Dietary Fiber 1g; Sugars 4g); Protein 17g % Daily value: Vitamin A 8%; Vitamin C 0%; Calcium 35%; Iron 10% exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Lean Meat, 2 Fat Carbohydrate Choices: 2

Tips »SuBStItutIoNOregano and mint are both common herbs used in Greek and Mediterranean cuisine. If you prefer, mint leaves can be used in place of the oregano here.

dId you kNow?Gyros, pronounced “JEER-ohs,” are a Greek specialty made with roasted lamb, grilled onions and bell peppers, all stuffed in pita breads and served with a yummy cucumber-yogurt sauce. In this recipe, we have used these same flavors to create a delicious pizza.



Stuffed-Crust Pepperoni PizzaPrep Time: 20 Minutes Start to Finish: 35 Minutes Servings: 8

3 cups Original Bisquick® mix 2⁄3 cup very hot water 2 tablespoons olive or vegetable oil ¾ cup diced pepperoni 4 sticks Colby-Monterey Jack cheese (from 10-oz package), cut lengthwise in half 1 can (8 oz) pizza sauce 2 cups shredded Italian cheese blend (8 oz) 1 cup sliced fresh mushrooms 1 small green bell pepper, chopped (½ cup) 1 can (2.25 oz) sliced ripe olives, drained

1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.

2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press ¼ cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.

3. Spread pizza sauce over crust. Sprinkle with 1 cup of the Italian cheese, remaining ½ cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.

4. Bake 9 to 12 minutes or until crust is golden brown and cheese is melted.


Nutrition Information Per Serving:1 Serving: Calories 430 (Calories from Fat 240); Total Fat 26g (Saturated Fat 11g; Trans Fat 1.5g); Cholesterol 50mg; Sodium 1310mg; Total Carbohydrate 32g (Dietary Fiber 2g; Sugars 6g); Protein 16g% Daily value: Vitamin A 10%; Vitamin C 8%; Calcium 35%; Iron 15%exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 2 High-Fat Meat, 2 FatCarbohydrate Choices: 2

Tips »SubStItutIoNIf you can’t find the Italian cheese blend, shredded mozzarella cheese makes a great substitute.

SucceSS HINtCheese sticks may come in slightly dif-ferent sizes and lengths. If you have a little extra cheese, just slightly overlap the pieces when placing them along the edge of the dough.

SubStItutIoNLeave off the pepperoni for a vegetable lover’s pizza.


Plum and Walnut Crisp, p. 87

desserts, barsWith crisps, cakes, cookies and bars as choices, you’ll definitely want to save room for dessert.


& cookies

BC 6.3_9. Desserts.indd 80 10/27/08 8:58:43 AM


83 Chocolate Chip-Cherry Cobbler

85 Tropical Peach Cobbler

86 Upside-Down Cherry- Pear Cake

87 Plum and Walnut Crisp

88 Danish Apple-Almond Cake

89 Impossibly Easy Pumpkin Cheesecake

90 Banana Split Dessert

91 Chocolate-Peanut Butter Cookies

92 Glazed Apricot Cookie Strips

93 Turtle Bars

94 Cappuccino Bars

In this chapter »p. 88



desserts, bars & cookies



Chocolate Chip-Cherry CobblerPrep Time: 15 Minutes Start to Finish: 50 Minutes Servings: 6

1 can (21 oz) cherry pie filling 2 tablespoons orange juice ½ teaspoon almond extract 1½ cups Original Bisquick® mix ½ cup whipping cream 1 tablespoon sugar 1 tablespoon butter or margarine, softened ¼ cup miniature semisweet chocolate chips ½ teaspoon sugar Chocolate-flavored syrup, if desired

1. Heat oven to 350°F. In 1½-quart casserole, mix pie filling, orange juice and almond extract. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.

2. In medium bowl, mix remaining ingredients except ½ tea-spoon sugar and chocolate syrup with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about ¼ cup each) onto warm pie filling. Sprinkle ½ teaspoon sugar over dough.

3. Bake 30 to 35 minutes or until topping is golden brown. Serve warm with chocolate syrup.


Nutrition Information Per Serving:1 Serving: Calories 350 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 50g (Dietary Fiber 2g; Sugars 31g); Protein 4g % Daily value: Vitamin A 6%; Vitamin C 6%; Calcium 8%; Iron 8% exchanges: 1 Starch, 2 1/2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

Tips »SPecIal touchFor more sparkle, sprinkle with 1 tablespoon coarse white sparkling sugar instead of the 1 teaspoon sugar.

Serve-wIthA dollop of whipped topping would be yummy on top!

Betty crocker Most Requested RecipesTM 83



Tropical Peach CobblerPrep Time: 15 Minutes Start to Finish: 55 Minutes Servings: 8

1 bag (1 lb) frozen sliced peaches, thawed, drained ½ cup sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1¾ cups Original Bisquick® mix ½ cup milk 3 tablespoons butter or margarine, melted 2 tablespoons sugar ½ cup dried tropical fruit mix

1. Heat oven to 375°F. Spray bottom and side of 9-inch deep-dish glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.

2. In medium bowl, mix peaches, ½ cup sugar, the cornstarch and cinnamon. Spoon into pie plate.

3. In same bowl, stir remaining ingredients until dough forms. Drop dough by 8 spoonfuls onto peach mixture.

4. Bake 35 to 40 minutes or until fruit is bubbly and topping is deep golden brown and baked through. Spoon into serving dishes, peach side up. Serve warm.


Nutrition Information Per Serving:1 Serving: Calories 300 (Calories from Fat 80); Total Fat 8g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 15mg; Sodium 410mg; Total Carbohydrate 52g (Dietary Fiber 2g; Sugars 35g); Protein 3g % Daily value: Vitamin A 8%; Vitamin C 45%; Calcium 8%; Iron 8% exchanges: 1 Starch, 1/2 Fruit, 2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 3 1/2

Tips »Serve-wIthServe with whipped topping garnished with toasted coconut.

SubStItutIoNDried cherries or cranberries can be substituted for the tropical fruit.





Upside-Down Cherry-Pear CakePrep Time: 15 Minutes Start to Finish: 1 Hour 30 Minutes Servings: 9

1 can (21 oz) cherry pie filling 1 can (15 oz) pear halves, drained ¾ cup slivered almonds ¼ cup butter or margarine, melted 1 cup sugar 1 cup Original Bisquick® mix ¼ teaspoon ground cinnamon 2 eggs 1 quart (4 cups) vanilla ice cream

1. Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish. Spread cherry pie filling in baking dish. Arrange pear halves, cut side up, over pie filling. Bake about 20 minutes or until filling is hot.

2. In food processor or blender, cover and process almonds until finely ground. In medium bowl, mix butter, sugar, Bisquick mix, almonds, cinnamon and eggs with spoon. Spoon batter over pie filling and pears.

3. Bake 40 to 45 minutes or until cherries are bubbly and toothpick inserted in center of cake comes out clean. Let stand 10 minutes.

4. Run sharp knife around edges of baking dish to loosen. Place heatproof serving plate upside down onto baking dish; turn plate and dish over. Let dish remain over cake a few minutes so topping can drizzle over cake. Serve warm with ice cream.


Nutrition Information Per Serving:1 Serving: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 60mg; Sodium 240mg; Total Carbohydrate 54g (Dietary Fiber 3g; Sugars 42g); Protein 5g % Daily value: Vitamin A 6%; Vitamin C 4%; Calcium 6%; Iron 8% exchanges: 1/2 Starch, 3 Other Carbohydrate, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 3 1/2

Tips »SuBStItutIoNThis easy-to-make dessert can also be prepared with apple or blueberry pie filling.

Serve-wIthOmit the whipped topping and serve with a big scoop of French vanilla ice cream garnished with sliced almonds.




Plum and Walnut CrispPrep Time: 15 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 6

6 medium red or purple plums, sliced (about 5 cups) ¾ cup sugar 3 tablespoons cornstarch ½ cup crushed gingersnap cookie crumbs (about 15 cookies) ½ cup chopped walnuts ½ cup Original Bisquick® mix ¼ cup butter or margarine, softened

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, ½ cup of the sugar and the cornstarch until combined. Spread in baking dish.

2. In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining ¼ cup sugar with fork until crumbly. Sprinkle over plum mixture.

3. Bake 45 to 55 minutes or until mixture is hot and bubbly, and topping is lightly browned. Serve warm.


Nutrition Information Per Serving:1 Serving: Calories 410 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 60g (Dietary Fiber 3g; Sugars 44g); Protein 4g % Daily value: Vitamin A 15%; Vitamin C 10%; Calcium 4%; Iron 6% exchanges: 1 Starch, 1 Fruit, 2 Other Carbohydrate, 3 1/2 Fat Carbohydrate Choices: 4

Tips »Serve-WIthBe sure to serve this plum crisp warm with a big scoop of vanilla ice cream.

SuBStItutIoNCrushed cinnamon-sugar graham crackers can be substituted for the gingersnap cookie crumbs.




Danish Apple-Almond CakePrep Time: 20 Minutes Start to Finish: 1 Hour Servings: 8

½ cup butter or margarine, softened ½ cup granulated sugar 3 eggs 1 teaspoon almond extract 1½ cups Original Bisquick® mix 3 medium baking apples, peeled, cut into eighths 1 teaspoon powdered sugar ¼ cup sliced almonds, toasted if desired

1. Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.

2. In large bowl, beat butter and ½ cup granulated sugar with electric mixer on high speed 1 minute. Beat in eggs and almond extract on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds until combined.

3. Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 min-utes or until apples are tender and cake is golden brown.

4. Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.


Nutrition Information Per Serving:1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 110mg; Sodium 420mg; Total Carbohydrate 33g (Dietary Fiber 1g; Sugars 20g); Protein 5g % Daily value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6% exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 3 1/2 Fat Carbohydrate Choices: 2

Tips »SuCCeSS HINtTo toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until fragrant and light brown.

Serve-wItHServe this cake with cups of strong, hot coffee topped with a dollop of whipped cream and sprinkle of nutmeg.




Impossibly Easy Pumpkin CheesecakePrep Time: 10 Minutes Start to Finish: 4 Hours 55 Minutes Servings: 8

1 can (15 oz) pumpkin (not pumpkin pie mix) 1 package (8 oz) cream cheese, cut into 16 pieces, softened ¼ teaspoon vanilla 3 eggs ¾ cup sugar ½ cup Original Bisquick® mix 1½ teaspoons pumpkin pie spice 1 cup caramel topping, if desired Pecan halves, if desired

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings

with caramel topping; garnish with pecan halves. Store covered in refrigerator.



Tips »SuBStItutIoNIf pumpkin pie spice is not available, substitute ¾ teaspoon each ground cinnamon and nutmeg.

Serve-wIthFor a company dessert, serve with mugs of hot cider and garnish cheesecake with whipped topping, pecans and a drizzle of caramel sauce.




Banana Split DessertPrep Time: 15 Minutes Start to Finish: 2 Hours 15 Minutes Servings: 9

1 cup Original Bisquick® mix ¼ cup sugar 2 tablespoons unsweetened baking cocoa ¼ cup firm butter or margarine 1 box (4-serving size) vanilla instant pudding and pie filling mix 1½ cups milk 2 medium bananas, sliced 1 cup sliced fresh strawberries 2 cups frozen (thawed) whipped topping 2 tablespoons hot fudge topping

1. Heat oven to 375°F. In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender or fork until crumbly. Press in bottom of ungreased 8-inch square pan.

2. Bake 15 to 20 minutes or until light brown. Cool completely, about 40 minutes.

3. Make pudding mix as directed on box for pie filling, using 1½ cups milk; spread over crust. Top with banana and strawberry slices. Spread whipped topping over top.

4. Cover; refrigerate about 1 hour before serving. To serve, cut into 9 serving pieces; drizzle with hot fudge topping. Store covered in refrigerator.


Nutrition Information Per Serving:1 Serving: Calories 280 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g; Trans Fat 0.5g); Cholesterol 15mg; Sodium 420mg; Total Carbohydrate 41g (Dietary Fiber 2g; Sugars 26g); Protein 3g% Daily value: Vitamin A 6%; Vitamin C 20%; Calcium 8%; Iron 4%exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3

Tips »SPeCIal touChFor an extra-fancy dessert, top each serving with a tablespoon of nuts and a maraschino cherry.

SuBStItutIoNChocolate or banana cream pudding mix can be substituted for the vanilla.




Chocolate-Peanut Butter CookiesPrep Time: 45 Minutes Start to Finish: 45 Minutes Servings: About 3 dozen cookies

1 can (14 oz) sweetened condensed milk ¾ cup peanut butter 2 cups Original Bisquick® mix ¼ cup sugar 1 teaspoon vanilla 1⁄3 cup sugar About 36 milk chocolate-covered caramel candies

1. Heat oven to 375°F. In large bowl, stir milk and peanut butter until smooth. Stir in Bisquick mix, ¼ cup sugar and the vanilla.

2. Shape dough into 1¼-inch balls. Roll tops in 1⁄3 cup sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart.

3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press chocolate candy

into top of each cookie. Remove from cookie sheet to cooling rack.


Nutrition Information Per Serving:1 cookie: Calories 130 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 16g (Dietary Fiber 0g; Sugars 11g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% exchanges: 1 Starch, 1 Fat carbohydrate choices: 1

Tips »SuBStItutIoNTry using chunky peanut butter to add texture to these yummy cookies.

VarIatIoNYou can also use other kinds of chocolate candies.


Glazed Apricot Cookie StripsPrep Time: 40 Minutes Start to Finish: 40 Minutes Servings: 32 cookies

CookieS ¼ cup packed brown sugar 2 tablespoons shortening 2 tablespoons butter or margarine, softened ½ teaspoon vanilla 1 egg yolk 1½ cups Original Bisquick® mix 1⁄3 cup apricot preserves

Glaze ½ cup powdered sugar 1 to 2 teaspoons milk

1. Heat oven to 350°F. In medium bowl, stir together brown sugar, shortening, butter, vanilla and egg yolk. Stir in Bisquick mix until well blended.

2. Divide dough into 4 equal parts. On ungreased cookie sheet, shape each part into 8x1-inch strip crosswise. Using handle of wooden spoon, make slight indentation lengthwise in each strip. Fill each indentation with about 1½ tablespoons preserves.

3. Bake 12 to 14 minutes or until edges are light brown. Cool slightly on cookie sheet.

4. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cookies. Cut diagonally into 1-inch strips.

High altitude (3500-6500 ft): Heat oven to 375°F. Decrease brown sugar to 2 tablespoons. Add 2 tablespoons Gold Medal® all-purpose flour with the Bisquick mix.

Nutrition Information Per Serving:1 cookie: Calories 60 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 9g (Dietary Fiber 0g; Sugars 6g); Protein 0g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% exchanges: 1/2 Other Carbohydrate, 1/2 Fat carbohydrate choices: 1/2

Tips »SubStItutIoNSubstitute your favorite flavor of fruit preserves. Strawberry, raspberry and peach work especially well in this recipe.

VarIatIoNAdd ½ teaspoon ground nutmeg with the Bisquick mix to create cookies scented with spice.

low Fat




Turtle BarsPrep Time: 10 Minutes Start to Finish: 1 Hour Servings: 36 bars

1 cup Original Bisquick® mix 1 cup quick-cooking oats ¾ cup packed brown sugar ¼ cup butter or margarine, melted 1 jar (12.25 oz) caramel topping 1½ cup pecan halves 1 cup swirled semisweet and white chocolate chips (6 oz)

1. Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray.

2. In large bowl, stir Bisquick mix, oats, brown sugar and butter until well blended. Press in bottom of pan. Bake 15 to 18 minutes or until golden brown. Remove pan from oven.

3. Spread caramel topping over crust. Sprinkle with pecan halves and chocolate chips. Bake 20 to 30 minutes longer or until caramel is bubbly. For bars, cut into 6 by 6 rows.


Nutrition Information Per Serving:1 bar: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 18g (Dietary Fiber 1g; Sugars 12g); Protein 1g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 1

Tip »SuCCeSS HINtLining the pan with foil and spraying the foil makes removing the bars easier and cleanup a breeze. Try this method with all of your bars!

SuBStItutIoNMixed nuts can be substituted for the pecan halves.



Cappuccino BarsPrep Time: 15 Minutes Start to Finish: 40 Minutes Servings: 32 bars

BarS 1½ cups Original Bisquick® mix 1 cup packed brown sugar ½ cup raisins ¼ cup chopped nuts ½ cup water 2 tablespoons instant coffee granules or crystals 2 tablespoons shortening ½ teaspoon ground cinnamon 1 egg

Glaze 1 cup powdered sugar ¼ teaspoon vanilla 1 to 2 tablespoons cold brewed coffee or milk

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.

2. In large bowl, stir all bar ingredients with spoon until well blended. Spread in pan.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

4. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 8 rows by 4 rows. Serve warm or cool.

High altitude (3500-6500 ft): Heat oven to 375°F. Decrease Bisquick mix to 1¼ cups and brown sugar to 2⁄3 cup. Add ¼ cup Gold Medal® all-purpose flour with the Bisquick mix.

Nutrition Information Per Serving:1 bar: Calories 90 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 16g (Dietary Fiber 0g; Sugars 12g); Protein 0g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 1

low Fat

Tip »SuBStItutIoNAny type of dried fruit can be used in place of the raisins. Try chopped dried apricots, dates, golden raisins, currants or even a tropical blend of mango and pineapple.



nutrition

nutrition and recipe testing guidelinesDaily Values are set by the Food and Drug Admin-istration and based on the needs of most healthy adults. Percent Daily Values are based on an average diet of 2,000 calories per day. Your daily values may be higher or lower depending on your caloric needs.

Recommended Intake FoR a daIly dIet oF 2,000 caloRIes

Total Fat ......................................... Less than 65gSaturated Fat ................................. Less than 20gCholesterol ............................... Less than 300mgSodium .................................. Less than 2,400mgTotal Carbohydrate ....................................... 300gDietary Fiber ................................................... 25g

calculatIng nutRItIon InFoRmatIon guIdelInes• The first ingredient is used wherever a choice is

given (such as 1/3 cup sour cream or plain yogurt).

• The first ingredient amount is used wherever a range is given (such as 2 to 3 teaspoons).

• The first serving number is used wherever a range is given (such as 4 to 6 servings).

• “If desired” ingredients are not included, whether mentioned in the ingredient list or in the recipe directions as a suggestion (such as sprinkle with brown sugar if desired).

• Only the amount of a marinade or frying oil that is absorbed during preparation is calculated.

IngRedIents used FoR RecIpe testIng and nutRItIon calculatIonsThe following ingredients, based on most com-monly purchased ingredients, are used unless indicated otherwise:• Large eggs

• 2% milk

• Vegetable-oil spread with at least 65% fat when-ever margarine is used

• Solid vegetable shortening (not margarine, butter or nonstick cooking spray) is used for greasing pans

equIpment used In RecIpe testIng• Cookware and bakeware without nonstick

coatings are used unless specified in recipe.

• Whenever a baking pan is specified in a recipe, a metal pan is used; wherever a baking dish or pie plate is specified, oven proof glass or ceramic ovenware is used.

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BC 6.3_10. Nutrition.indd 95 10/27/08 9:02:18 AM


index

indexBeef

Beef and Bean Pot Pie .................................................58Beef and Spicy Sausage Foldovers .............................59Beef Bake with Garlic Potato Dumplings .....................56Cheesy Italian Beef Bake .............................................54Corn and Beef Creole with Olive Biscuits.....................55Country Fried Steaks ....................................................37Impossibly Easy Taco Pie .............................................69Mini Meat Loaves .........................................................40Impossibly Easy Cheeseburger Pie .............................70Southwest Beef Empanadas ........................................57

Breads

Bacon-Cheddar Muffins ...............................................27Carrot-Walnut Coffee Cake ..........................................24Cinnamon-Crusted Brunch Cake .................................22Coconut, Pineapple and Macadamia Scones .............11Lemon-Poppy Seed Coffee Cake ................................23Orange Cream Sticky Buns ..........................................25Raspberry White Chocolate Muffins .............................26

Cookies and Bars

Cappuccino Bars .........................................................94Chocolate-Peanut Butter Cookies ................................91Glazed Apricot Cookie Strips .......................................92Turtle Bars .....................................................................93

desserts

Banana Split Dessert ....................................................90Chocolate Chip-Cherry Cobbler ...................................83Danish Apple-Almond Cake .........................................88Impossibly Easy Pumpkin Cheesecake .......................89Plum and Walnut Crisp .................................................87Tropical Peach Cobbler ................................................85Upside-Down Cherry-Pear Cake ..................................86

fish and seafood

Fish with Bacon, Onion and Tomatoes ........................45Impossibly Easy Shrimp Pie .........................................74Southwestern Beer-Batter Fish with Green Chile Tartar Sauce ...............................................................31Tuna Burgers ................................................................44

PanCakes and Waffles

Banana-Oat Pancakes .................................................13Banana Split Pancakes ................................................16Blueberry-Orange Pancakes with Blueberry- Orange Sauce ...........................................................14Cinnamon-Corn Bread Waffles with Apple- Cinnamon Syrup ..........................................................9Dreamy Orange Waffles ...............................................17Maple-Sour Cream Pancakes ......................................12Peanut Butter Waffle Toast ...........................................18Praline Peach Pancakes ...............................................15

Meatless

Pesto and Cheese Pizza ..............................................76Huevos Rancheros .......................................................21Impossibly Easy Cheesy Chile Pie ...............................65

Pizza

Cowboy BBQ Chicken Pizza ........................................67Pesto and Cheese Pizza ..............................................76Sausage and Pineapple Pizza .....................................77Stuffed-Crust Pepperoni Pizza .....................................79Turkey Gyro Pizza .........................................................78

Pork

Almond- and Peach-Crusted Pork Chops....................41Barbecue Pork Chops ..................................................42Easy Cheese and Bacon Quiche .................................20Impossibly Easy BLT Pie ..............................................75Impossibly Easy Chef’s Salad Pie ................................72Impossibly Easy Ham and Swiss Pie ...........................71Impossibly Easy Pizza Pie ............................................75Impossibly Easy Sausage Breakfast Pie ......................68Italian Sausage Melt .....................................................60Lasagna-Style Casserole .............................................49Overnight Egg and Sausage Bake...............................19Polish Sausage Supper ................................................61Sausage and Pineapple Pizza .....................................77Stuffed-Crust Pepperoni Pizza .....................................79Twisted Pizza Dogs ......................................................43

Poultry

Chicken-Vegetable Soup with Dumplings ....................39Coconut Chicken Salad ...............................................38Cowboy BBQ Chicken Pizza ........................................67Easy Turkey Club Bake .................................................33Impossibly Easy Chef’s Salad Pie ................................72Impossibly Easy Chicken Pot Pie .................................73Light Lemon-Sesame Chicken .....................................35Orange and Ginger Chicken ........................................34Salsa Chicken Fiesta ....................................................51Santa Fe Oven Chicken ...............................................52Savory Chicken Oven Dinner .......................................53Taco Chicken ................................................................36Turkey Gyro Pizza .........................................................78

salads

Coconut Chicken Salad ...............................................38

sandWiChes

Tuna Burgers ................................................................44

souPs

Chicken-Vegetable Soup with Dumplings ....................39

BC 6.3_11. Index.indd 96 10/27/08 9:03:01 AM

Inside You’ll Find:

Breakfasts & Brunches From fluffy pancakes and warm wafflesto sweet sticky buns, scones and muffins, this chapter provides 18 wonderful ways to start your day.

30-MinuteWeeknight Meals Dinner in 30 minutes? You bet. Your family will eat up each and every one of these yummy quick-to-fix options.

Casseroles& Oven Meals From salsa chicken to beef and sausage foldovers, these family-friendly favorites provide 12 tasty solutions to the “What’s for dinner?” dilemma.

Impossibly EasyPies & Pizzas These downright delicious pies andpizzas are sure to please.

Desserts, Bars& Cookies With crisps, cakes, cookies and barsas choices, you’ll definitely want to save room for dessert.

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p. 51

p. 76

p. 91

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BC 6.3_12. OBC.indd 98 10/27/08 9:04:10 AM

betty.crocker. .bisquick

Documents

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