Tuesday, January 6, 2009

Bisquick favorites!

I have said it before and I will say it again...Bisquick is a church lady's best friend! You can even buy the low fat version and it is good! Here are a few of my favorite Bisquick Recipes. Enjoy!

Blueberry Banana Bread
2 Cups Bisquick (regular or reduced fat)
1/4 Cup oatmeal
2/3 Cup sugar or Splenda
2-3 med-large very ripe bananas (mashed)
1/4 Cup milk
2 eggs
1 Cup blueberries (frozen are fine)

Heat oven to 350 degrees. Mix Bisquick, oats, sugar, bananas, milk and eggs in a large bowl. Mix well for about 30 seconds (careful not to over mix) Gently fold in the blueberries. Put mixture in a well-sprayed loaf pan and bake for 40-50 minutes until a toothpick insterted comes out clean. Great on these cold mornings and healthy too!

Bisquick Drop Danish
2 Cups Bisquick (low-fat or regular)
1/4 cup softened margerine
2 Tablespoons Sugar or Splenda
2/3 cup milk
1/4 cup of your favorite fruit preserves (Smuckers makes some WONDERFUL sugar-free strawberry preserves!)

2/3 cup powdered sugar
1 teaspoon warm water
1/4 teaspoon vanilla

Heat oven to 450 degrees. Mix the baking mix, margerine and sugar together until crumbly. Stir in the milk until soft dough forms. Beat about 15 strokes. Drop by rounded teaspoonfuls onto a cookie sheet. Make a little shallow "well" in the middle to fill with your preserves. Bake until golden brown (about 10-15 minutes). Drizzle with the glaze while still warm. Yummy!

Quick Bisquick Pudding Cookies
3/4 Cup Bisquick
1 package of instant pudding mix (any flavor)
1/4 oil
1 egg

Mix all ingredients together and form into small balls and flatten with your hand on un-greased baking sheet. Bake at 350 degrees for about 8 minutes. Quick...easy and mmmmmm good!

Pumpkin Spice Muffins
1/2 Cup canned pumpkin (real pumpkin, not pumpkin pie filling)
1/2 Cup milk
1 egg
2 Cups Bisquick
1/4 Cup sugar or Splenda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Heat oven to 400 degrees...grease muffin pan or line with paper cups. Mix the pumpkin, milk and the egg with a fork in a mixing bowl. Stir in the remaining ingredients until moistened. Fill the muffin cups about 2/3 full. Bake for about 15 minutes or until golden brown.

Spicy Corn Fritters
Vegetable oil (for frying)
4 cups Bisquick
1 cup cold water
2 eggs
2 cans (15.25 oz. each) Green Giant whole kernel corn, drained
2 cans (4.5 oz. each) Old El Paso chopped green chilies, well drained

Heat the vegetable oil (2-3 inches deep) in a deep fryer or small sauce pan. Stir the Bisquick, cold water and the eggs in a large mixing bowl until smooth. Stir in the corn and the chilies. Drop batter by small spoonfuls into the hot oil. Fry until golden brown. Serve with your favorite salsa. YUMMY! Ole' baby!

1 comment:

Anonymous said...

These are tempting