I’d like to start this thread to specifically deal with recipes made from Bisquick since that’s a very flexible product.
You can make your own bisquick-like mix if you want & we can put that recipe here.
You may have heard about a death caused by a boxed pancake mix, but that was due to an allergic reaction to MOLD that had formed in an old box that someone used. Keep that in mind as you find ways to keep your pancake mix stored in a fresh way.
Kathy in FL, after you’ve gotten your house-cleaning prepping done :-), I hope that you’ll take time to add NEW Bisquick recipes here — ones that ARE NOT ALREADY IN THE “FLUWIKIE RECIPES BOOK” so that we’re not duplicating recipes for those of us who want to print them out. I haven’t checked to see what all’s over there for Bisquick, but I will. I have 2 Bisquick cook books and I’ll be glad to type any recipes I think would be helpful if you want me to. Then everyone who’s working on formatting them for the recipe book page can choose what they’d like to put over there & do so since I don’t have a clue how to make that happen.
To get us started, here, from the Bisquick website are:
TIPS FOR PERFECT PANCAKES
Heat your skillet over medium-high heat, or turn your griddle to 375 degrees about 5 minutes before you plan to use it. Your skillet is ready when a few drops of water skitter across the surface.
Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heating. Nonstick or well-seasoned surfaces may not need any grease.
Stir the batter with a whisk or fork, just until the ingredients are moistened. Don’t worry if there are small lumps in the batter, they will disappear during cooking.
Measure ingredients carefully. Batter that is too thin will spread unevenly and result in flat pancakes. Batter that is too thick won’t spread much at all. If you like your pancakes on the thinner side, add a little milk to the batter.
For well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ¼-cup measuring cup, a large spring-handled ice cream scoop or a large spoon.
Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edges. Cook the other side until it is golden brown.
To keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy.
To freeze pancakes, cool and wrap them in aluminum foil or place them in a freezer bag for up to a month. To reheat, place them in single layer on baking sheet, cover with foil and heat at 350 degrees for about 10 minutes.
For variety, stir fresh or frozen (thawed and drained) blueberries, finely chopped apples, thinly sliced bananas, mini- chocolate chips or nuts into the batter.
For flavorful toppings, try sliced strawberries, raspberries, blueberries or bananas with whipped cream or a little powdered sugar sprinkled on top.
Bisquik on a Stick: Based on the old 49′er goldminer sourdough method. Simple but effective, can be used with other flours, other additives (food) on hand.
Pour out a heaping handfull of bisquik in a mound on to a clean flat surface (like large flat rock or board) or into a bowl. Put a small ‘dent’ in the top. Pour about 1 tablespoon, more or less, of liquid (water, milk, beaten egg, juice, or any combination of the above) and kneed into the bisquick to make a thick paste about the consistency of bread or cookie dough.
Roll the dough into a fat pencil shape about 3 quarters to a full inch thick, about 8 or ten inches long. Wrap the dough in a spiral around the end of a stick that is about the same width as the dough roll was wide (thin stick, thin role, thick stick, thick role) so that it firmly on the end of the stick.
Hold the stick over an open fire (or barbeque, or woodburning stove, or fireplace or other heat source) and rotate it frequently so that all sides of the dough get cooked. Peel off the stick and eat!
You can add whatever you might have on hand to the dough — dried fruit, fresh fruit, a little jam or jelly, powdered milk, soy protein, bacon bits, grated rind of orange or lemon (using the juice as part of the fluid.) You can make it sweet (juice, sugar, cinnemon,fruit) or savory (herbs, bacon, salty flavors.
My personal favorite is to mix half and half Bisquik with whole wheat flour, and use beer as the fluid. Roll the stick end spiral in seeds (the kind you find on hamburger buns — seseme or even carraway and some kosher salt) and “bake” over the coals. The beer will foam up a bit, mix it quickly and get it all over the fire before it loses it’s ability to puff up when you cook it, or it will be more like a cracker.
Another good one is adding honey, dried blueberries, sour cream and grated lemon peel (with a little lemon juice)for more of a ‘breakfast bar’ type. Addition of sweets means you have to be careful of scorching and it will take longer to cook.
You can cook it around precooked sausage — if you cook it around a raw piece of meat the meat may not get well cooked and it will take a long time.
Use food friendly sticks — Oleander can be fatally poisonous. Wire coathangers, straightened out, aren’t thick enough unless you weave together some sort of dough support structure at the food end. You can wrap the food end in tin foil to produce a moister bread.
You can use this with self rising flours or natural sour dough as well.
Bump with corrected name.
You asked for ‘em, you’re gonna get ‘em. LOL! Bisquick … or the homemade version … as well as Jiffy mix is one of my best friends in the kitchen. I’ve got a ton of recipes. Now, one caveat is that I have not tried them all with strictly prep substitutes. However, from my experience camping and having to substitute one or two items at a time, it should be fairly easy to convert ANY recipe — especially convenience mixes like Bisquick — to prep-only ingredients.
I’ll note substitutions for things as I think of them in each recipe here, similar to the way I do it over on the other prep recipe thread.
Bisquick English Toffee Pancakes
Blend together the mix, egg and water. Add toffee bits. Cook on lightly greased hot griddle. Makes 12–15 yummy pancakes.
SALMON SHORTCAKES
Note: You may omit the olives and pimentoes and add 1/2 Cup mushrooms [cooked and drained]
Heat oven to 450 degrees. Stir baking mix, butter and 1/2 cup milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes. Heat remaining ingredients to boiling over medium heat, stirring frequently. To serve, split warm shortcakes; spoon salmon mixture between and over halves. Makes 6 servings.
Vidalia Onion Dumplings
Mix dry ingredients well. Stir in egg and ad enough milk until soft dough forms. Drop by spoonfuls onto boiling stew or soup. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.
Bisquick Swirls
You can prepare ahead of time and cook when ready to eat. With fork,combine mix and milk.knead on floured surface8–10 times. Roll out ito a 12 by 5 1/2 by1/4 inch rectangle. Blend the deviled ham,cheese,and mustard: spread meat mixture on rolled out dough next cut dough in half crosswise.
Starting with the longerside,lightly roll up each half,jelly roll fashion cut into 1/2 inch slices[they will look swirled]. Place on a cookie sheet and you can refrigerate until ready yo bake if not baking now. Preheat oven to 450 degrees. Bake swirls about 10–15 minutes or until done. serve hot. Makes 16
Honey Kissed Lemon Scones
Whisk together 6 oz. (1/2 cup) honey, milk, eggs, lemon zest and 2 tbsp. lemon juice. Stir into biscuit mix until soft dough forms. If mixture is too dry, sprinkle with 1–2 tbsp. of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates. Roll out dough into 1/2″ thick rectangle, approximately 8″ x 12″; fold in quarters. Roll out again into 1/2″ thick rectangle (8 “ x 12″ ). Cut into 24–2″ squares; arrange 1″ apart on parchment-lined sheet pan. Bake at 450°F until tops are golden brown, about 8 minutes. Cool slightly. Warm remaining 3 oz. (1/4 cup) honey; stir in remaining 1 tbsp. lemon juice. Brush tops of scones with mixture.
Cape Cod Applesauce Cake
Heat oven to 325 degrees. Blend all ingredients except frosting in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed. Pour batter into greased and floures square pan, 8 x 8 x 2 inches or round layer pan, 9 x 1 1/2 inches. Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with cinnamon candy frosting. Refrigerate leftovers.
Cinnamon Candy Frosting
Heat candies, syrup and water in small saucepan over medium heat just to boiling, stirring constantly. Remove from heat, candies will not be sompletely dissolved. In small mixer bowl, beat egg white on high speed until stiff. Continue beating, pouring hot syrup very slowly in a thin stream into beaten egg white. Beat on high speed until soft peaks form.
Delta Biscuit Crown
Heat oven to 450 degrees. Melt butter in oven in 6 cup ring mold; sprinkle with garlic salt. Stir remaining ingredients to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place biscuits with edges touching in mold. Bake about 10 minutes. Invert onto plate and serve warm. Makes 6 - 8 servings.
Flordia Hush Puppies
Heat fat or oil, 1 inch deep, to 375 degrees in electrick skillet. Mix all ingredients thoroughly. Drop batter by teaspoonfuls into hot fat. Fry in hot fat about 2 minutes on each side or until brown. Drain and serve immediately. Makes 15 to 20.
Plantation corn Sticks
Heat oven to 450 degrees. Heat 12 generously greased corn stick pans, medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with rotary beater until fluffy. Beat in remaining ingredients just until smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins 15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you like, with butter. Makes 12 servings.
Praline Biscuits
Heat oven to 425 degrees. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecan halves in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir bakin mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray; let pan remain over biscuits a few minutes. Makes 1 dozen.
IMPOSSIBLE CHICKEN PARMIGIANA
Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mixchicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5–8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Albuquerque Patio Bread
Heat oven to 450 degrees. Stir together baking mix, milk and seasoning mix; beat vigorously 1/2 minute. Spread dough on greased baking sheet into an oblong, 8 x 6 inches. Spread with butter. Bake 15 minutes. While hot, cut into 24 strips, 3 x 3/4 inch. Makes 12 sevings.
Dude Ranch Pudding
Heat oven to 350 degrees. Combine 1 cup sugar, 2 cups water and the butter in saucepan. Heat to boiling; boil 5 minutes. Pour into ungreased square pan, 8 x 8 x 2 inches. Stir remaining ingredients to a soft dough. Drop dough by spoonfuls into mixture in pan. Dough will spread as it bakes. Bake 40 - 45 minutes. Serve warm and if yu like, with whipped cream. Makes 9 servings.
Sugar Buns Hawaii
Heat oven to 425 degrees. Mix pineapple, 1/2 cup butter, the brown sugar and cinnamon. Divide evenly among 12 greased medium muffin cups. Stir baking mix, granulated sugar, 3 tablespoons butter and the milk to a soft dough. Spoon dough over pineapple mixture in muffin cups. Bake 15 - 20 minutes. Immediately invert onto tray. Serve warm. Makes 1 dozen.
Chicken Spectacular
Combine all ingredients thoroughly. Pour into greased crockpot. Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 - 4 hours. Serves 4. May also be cooked faster by stove top method or by baking.
BLENDER EGG CUSTARD
Put in blender Bisquick, sugar, milk, vanilla and margarine. Blend for 30 seconds. Add eggs; blend slightly. Add a sprinkle of nutmeg. Pour into agreased 9-inch Pyrex dish and bake at 350 degrees for about 30 minutes or until center is firm.
CRUSTLESS QUICHE
Grease a 9-inch pie pan. Sprinkle cheese, meat and vegetables in pie plate. Beat together eggs and remaining ingredients. Pour mixture into pan. Bake at 30 minutes at 350 degrees or until center is done.
Tuna Triangles
In a bowl, mix tuna, celery, onion and mayonnaise. In a separate bowl, mix biscuit mix and milk until soft dough forms; beat vigorously for 30 seconds. Turn onto surface well dusted with biscuit mix; roll in biscuit mix to coat. Knead 10 times. Roll dough into an 18-inch x 12-inch rectangle; cut into 6 squares. Spread tuna mixture over a triangular half of each square. Fold dough over tuna mixture, shaping into a triantle. Press edges with fork to seal. Place on an ungreased baking sheet. Brush tops of triangles with butter; sprinkle with celery seed. Bake at 400* for 15–18 minutes or until golden brown. Serve with cheese spread.
Pepperoni Dunkers
In a bowl, stir Bisquick, water and pepperoni until dough forms; beat 20 strokes. Place dough on surface dusted with Bisquick. Gently roll in Bisquick to coat. Shape into ball; knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into about fourteen 5-inch strips. Twist ends of strips in opposite directions. Place on ungreased baking sheet. Press ends onto baking sheet to fasten securely. Generously brush with butter; sprinkle with cheese. Bake at 425* for 10–12 minutes or uuntil light golden brown. Heat pizza sauce until hot. Dunk bread into pizza sauce.
THAT WAS IT?????
We want AAAAAAAAAAAAAAAAALLLLLLLLLLLLLLLLLLLLLLL your recipes! lol!
PS . . .Thanks for posting these. Those Vidalia Onion Dumplings look downright good! I often make the Crustless Quiche recipe, but I use thinly sliced zucchini, very sharp cheese and sprinkle parmesan cheese over the top.
Ange D – at 23:19
Nope, I’ve got more. LOL! Just had to take a short break. I’ll be on a little later than normal tonight as hubby is out of town for a couple of nights and trying to sleep without him is a real booger unless I’m worn out. <grin>
Impossible Bacon Pie
Preheat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings.
High Altitude (3500–6500 feet): Bake about 45 minutes.
Impossible Chicken Pot Pie
Preheat oven to 400 degrees F. Grease a 10-inch pie plate.
Mix chicken, peas and carrots, mushrooms and onion in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Yield: 6 to 8 servings.
Impossible Crab Pie
Put cheese into an 11 x 7-inch glass dish. Cover with crab meat.
Combine eggs, milk and Bisquick®. Add scallion; mix well. Pour over cheese and crab meat. Bake at 400 degrees F for 40 to 45 minutes. Serve with hollandaise sauce.
Impossible Ham Salad Pie
Preheat oven to 400 degrees F. Lightly grease a 10-inch pie plate.
Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate.
Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes out clean, about 30 to 35 minutes. Let pie stand 5 minutes before cutting.
NOTE: If mixing ingredients by hand, mix for 1 minute.
Impossible Lasagna Pie
Heat oven to 400 degrees F. Grease 10-inch pie plate.
Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes.
Sprinkle with remaining cheese. Cool 5 minutes.
Makes 6 to 8 servings.
Impossible Pineapple Pie
Preheat oven to 350 degrees F. Grease a 10-inch pie plate.
With electric mixer blend sweetened condensed milk, pineapple juice, eggs, biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill.
Impossible Pizza Pie
Preheat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle onion and Parmesan cheese into pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Makes 6 to 8 servings.
Impossible Turkey and Stuffing Pie
Heat oven to 400 degrees F. Grease a 9-inch pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat eggs, milk and Bisquick until smooth, 15 seconds in blender on high. Pour Bisquick mixture into plate. Bake until knife inserted in center comes out clean, 30–35 minutes. Cool 5 minutes. Serve with hot turkey gravy.
Spicy Corn Fritters
Heat oil (2 to 3 inches) in deep fryer to 375 degrees F.
Stir Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chiles. Drop batter by small spoonsful into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.
Impossible Herbs ‘n’ Onion Pie
Heat oven to 400 degrees F. Grease a 9-inch pie plate. Cook onions in butter in 10-inch skillet, stirring frequently, until onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 seconds. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 minutes. HIGH ALTITUDE: Grease 10-inch pie plate. Cook onions until softened, 6–7 minutes. Bake 30–35 minutes. For 2 servings, bake 20–25 minutes.
Hawaiian Brunch Pizza
Heat oven to 425 degrees F. Grease 12-inch pizza pan. Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes. Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving. Makes 8 servings.
Skillet Peach Cake
Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes.
Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar.
Serves 4.
Sour Cream Oven Doughnuts
Heat oven to 425 degrees F.
Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.
Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners’ sugar and milk glaze.
Yield: 10 to 12 doughnuts.
Sausage-Peach Bake
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Mix Bisquick, egg and milk, then spread into prepared pan.
Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.
While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.
Serve with warm cooked sauce.
Makes about 8 servings.
Armadillo Balls
[Note: this are a bit much for my stomach, but have friends that really like them when I make them.]
Split peppers. Remove seeds. Stuff inside of pepper with Monterey jack cheese. Combine cheese, sausage and Bisquick. Wrap dough around pepper. Roll in beaten egg. Roll in Shake ‘n Bake. Bake at 300 to 325 degrees F for 20 to 25 minutes
Breakfast Casserole Muffins
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 degree F oven.
Makes 24 muffins.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.
Fiesta Cheese Bread
Mix Bisquick and milk to form a (very) soft dough. Press into a greased 7 x 11-inch pan (or a 9 x 13-inch pan for a thinner crust), pushing up edges slightly to form a rim. Brush with melted butter. Place tomatoes on crust; salt and pepper to taste. Sprinkle half the can of chiles over tomatoes.
Combine sour cream, mayonnaise, cheese and onion. Spread over tomatoes and chiles. Sprinkle with other half of chiles and with your choice of paprika, chili powder, or crushed red pepper flakes. Bake at 425 degrees F for 25 to 30 minutes.
Peachy Pecan Dumplings
Heat peaches in a 10-inch skillet. Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10–15 minutes.
Note: can top with Dream Whip.
Nuts about Nutella Cookies
Makes about 4 dozen.
Preheat oven to 325 degrees F. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool.
In a small saucepan over low heat, whisk together Nutella, milk and confectioners’ sugar until smooth. Dip cookies into glaze and remove to wax paper to cool completely.
Apricot Bread Mix in a Jar
Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.
Attached the following instructions:
Apricot Bread
Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.
In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.
Impossible Green Bean Pie
Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie pie plate. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.
Pie Crust
Mix all ingredients together right in the pie plate. Press into plate and around edges. Bake at 450 degrees F for 8 to 10 minutes. Cool completely.
Pumpkin Pie Pudding
In a large bowl mix together all ingredients. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours.
Wild Rice-Turkey Pot Pie
Filling
Topping
Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed. Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture. Bake uncovered 25 to 35 minutes or until crust is golden brown.
High Altitude (3500–6500 ft): For filling, use 3/4 cup milk. After reserving 1/2 cup wild rice, in 3-quart saucepan, heat remaining wild rice and filling ingredients over medium heat, stirring constantly, until filling is very hot. Pour into 2-quart casserole. Continue as directed in step 2. Bake 30 to 35 minutes.
Spinach and Pasta Bake
Heat oven to 375°F. Grease 11×7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture. Bake uncovered 40 to 45 minutes or until golden brown.
Santa Fe Pizza
Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet. In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.
Salmon Patties
In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 2 patties, using heaping 1/2 cupfuls for each patty. In 8-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through. Fill buns with salmon patties and dill dip.
Alternatively, you can serve the salmon patties without bread.
Southwest Tamale Tart
Heat oven to 350ºF. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole. High Altitude (3500–6500 ft): Increase broth to 1/2 cup.
Bar-B-Q Chicken Bake
Heat oven to 400°F. Spray 8×4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan. In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from side of pan.
I loooovvvee impossible pies! Thanks for all the great recipes, Kathy!
there goes the diet
Salsa Chicken Fiesta
Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 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. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 to 30 minutes.
Mexican Corn Cakes (Cooking for 2)
Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.
Impossibly Easy Turkey-Ranch Pie
Heat oven to 400ºF. Grease 9-inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500–6500 ft) Bake 35 to 40 minutes.
Tuna Cobbler
Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole. In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika. Bake uncovered 20 to 25 minutes until biscuits are golden brown. High Altitude (3500–6500 ft): Increase milk to 3/4 cup. Bake 30 to 35 minutes.
An idea, not a specific recipe …
If you are using canned chili or canned beef stew, thin them out some and then make up a batch of dumpling dough to drop into it as it cooks. Easy stove-top type of recipe.
Cornbread Chili Stacks
Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly. Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.
Impossible Caramel-Custard Pie
Preheat oven to 350 degrees F. Combine all ingredients in a blender and blend at high speed smooth. Pour into a greased 10-inch pie plate. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Tuscan Turkey Torta
Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9×3 inches. Bake 10 to 12 minutes or until set. Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds. Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. High Altitude (3500–6500 ft) Increase second bake time to about 55 minutes.
Puffy Peach Pancake
Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13×9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.
One-Skillet Spaghetti Mac
Heat oven to 375°F. In small bowl, stir together Bisquick® mix, cheese, garlic powder, 1/4 cup water and the egg; set aside. In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick® mixture around edge of skillet, leaving center open. Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.
Alternatively try using a spaghetti sauce that already has meat in it (ground beef, Italian sausage, etc.) rather than the pound of ground beef called for.
Easy Chili Skillet Bake
Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat. Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter. Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.
Black Beans and Ham
Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low. Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.
Impossibly Easy Apricot Pie
Heat oven to 350ºF. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.
Layered Onion Bake
Heat oven to 375º. Grease 13×9″ pan. Mix baking mix and water until soft dough forms; beat with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25–30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. 6–8 servings.
High Altitude: Heat oven to 400º. Use boiling water to make dough.
IMPOSSIBLE CHERRY PIE
STREUSEL: Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.
IMPOSSIBLE BUTTERMILK PIE
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.
High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.
IMPOSSIBLE SOUTHWESTERN PIE
Heat oven to 400°. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Makes 6 servings
High Altitude (3500–6500 ft): Increase baking mix to 2/3 cup. Bake 40–45 min.
Apple Rice Griddle Cakes
Combine Bisquick, cinnamon, milk, and eggs in large bowl; beat only until smooth. Stir in rice and applesauce.
Pour batter onto hot greased griddle, using about 1/4 cup for each pancake. Cook until bubbles form on top and underside is nicely browned. Turn and brown other side. Turn only once. Serve with butter and syrup; if desired.
Makes about fourteen 4-inch pancakes.
Applesauce Rolls
Combine all ingredients and beat 30 seconds. Fill 2-inch muffin tins 2/3 full. Bake 12 minutes in a 400 degree oven. When done, roll in melted butter, sugar and cinnamon.
Makes 3 dozen
APPLESAUCE HONEY NUT BREAD
Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.
CHERRY NUT BREAD
Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35–45 minutes, oven 350 degrees. Cool before removing.
DILL BREAD
Heat oven to 400 degrees. Grease 9 inch pie plate or square 8×8x2 inches. Mix all ingredients until soft dough forms. Spread in plate. Sprinkle with snipped parsley if desired. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool 10 minutes. Cut into wedges or squares. 8 or 9 servings.
OMG, I have to run to the store for more bisquick!
kathy In FLA - Tuna triangles- sounds yummy
“1 jar (8 oz) process American cheese spread, heated “
is there a brand of this- I can’t figure out what I should be loking for. Cheese Whiz-ish?
Some time ago I created a collection of Bisquick recipes, mainly from the Bisquick site, geared for use with storage foods. It consists of several pages of recipes so rather than copying the recipes here, I’ll just provide a link to my MS Word docutment:
http://members.shaw.ca/irene02/bisquick.doc
I use Norton virus protection on my computer so the document is safe to open or download.
Now you guys have really done it. I’ve broken down and begun copying recipes. After almost a year of resisting, I’m officially hooked. I thank you and my family will thank you.
lol! I love how so many of them are “IMPOSSIBLY” easy! I guess they never tested them in my kitchen! Thanks Kathy in FL and others!
Cinda – at 12:22
Yep, they are talking about the brand name “Cheez Whiz” as well as any similar store brand. Wallyworld has its own name brand that is cheaper and just as good.
Sahara, then don’t forget to go to the big fluwikie recipe book they’ve been creating with all of the recipes from the threads together in a good printable format!!!! I have to hunt for it for hours because I’m so dopey about finding anything here on the wikie that doesn’t have a direct link & don’t have time right now — I’m out the door for an appt. so maybe someone else will post it here!
Good for you for giving into the urge!
Awesome! Yes someone please post a link. I’m currently not able to be as active on this site as in the past, so any help is appreciated.
Kathy,
Thanks for all the recipes---I printed out a lot of them. I do have a question about the Honey Kissed Lemon Scones, though.
Can you confirm how much honey is used? The total shows a total of 9 oz, which would actually be 1–1/8 cup, rather than 3/4 cup; then it says to use 6 oz honey in mixing the scones, which would actually be 3/4 of a cup rather than 1/2 cup; and then to use the other 3 oz, which would actually be 3/8 cup rather than 1/4 cup, to mix with lemon and brush on top. (1 cup = 8 oz = 16 TB)
So I guess my question is---which amount is correct? The ounces or the cups? (Hope that makes sense)
Thanks!
Sahara – at 17:52 I’m back and found it!
Kathy in FL – at 23:52
We love the Armadillo Balls, except we call them Armadillo “Eggs” … cuz they look like a big ole egg!
Also, the Impossible Pies are great!! When I first got married, bisquick had a “club” you joined (from the back of the box.) Those impossible pies were my families favorite. There was one… something like impossible chili rejono’s… after making that I “never” made another home-made chili rejono! There is also a breakfast pizza recipe that’s good.
And, in a pinch… bisquick biscuits make an okay dumpling. Not as good as a rolled one… but next best thing! I know this is gonna sound gross, but with all the saurekraut talk on this site… I’m gonna throw it out here. Saurekraut and sausage (like a german sausage… not sure what in a no food crisis, except deer sausage would probably be good) and a little bit of carraway seed… heat and drop in “bisquick dumplings.” I love it! My family hates saurekraut, but will eat this. Bisquick dumplings tend to “melt”.
OK, for those of us who know NOTHING about cooking, what would a Bisquick subsitutue recipe be and/or are there prep. places that sell Bisquick or a substitute in 25lb Superpails, since it looks like you need about a bajillion pounds of this stuff if you want to eat well during a pandemic. Thanks!!!
Hi Kathy! Love these recipies! One question…the Chicken Spectacular at 22:52 doesn’t call for Bisquick. Is that correct or did you miss one ingredient? Thanks! :-)
Swann – at 02:33
Oops, I goofed. That recipe should have gone into the other prep recipe thread. <sigh> Too much cutting and pasting and not enough thinking. <grin>
Genoa – at 23:02
Go with the actual measurements. I had a friend give me that recipe and I’ve never really tested the “oz.” measurements.
If in doubt, always go with the “cups” rather than the “oz.”
Sorry about the confusion.
anon mc – at 02:21
Here is a Bisquick “master mix.” Kind of like a copycat recipe for making your own bisquick.
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal. Place the mix in a covered glass or plastic container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
Here’s another copycat for Bisquick
Bisquick Substitute
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.
And here is yet another one.
Ingredients
Mix all together and there you have it
BISQUICK FOR PRESIDENT!!!!!!!
I have a serious sweet tooth that me dentist keeps threatening to pull! this is “one” of my favorite sweets to make.
Easy drop Danish
1. Heat oven to 450.Lightly grease cookie sheet. Stir Bisquick, margarine, and sugar in medium bowl until crumbly. Stir in milk untildough forms; beat 15 strokes.
2. drop dough by rounded tablespoons about 2 inches apart onto cookies sheet. make a shallow well in center of each with back of spoon; fill with 1 teaspoon perserves.
3. bake 10–15 minutes or until golden brown. Drizzle Vanilla glaze over warm danish.
VANILLA GLAZE
3/4/ cup powdered sugar 1 tablespoon warm water 1/4 teaspoon vanilla
mix all ingredients until smooth and thin enough to drizzle.
Oh boy do I have fun with this one. I also use blueberry perserves. I melt chocolate and fill the center, and use mint flavoring instead of vanilla for the drizzle.
Kathy in FL --- at 11:01
Thanks for the clarification. Didn’t mean to be picky, just wanted to get the recipe right. I’ll go with the measurements in cups.
I even bought a new teflon frypan at Kings to try out a few bisquik recipes. Saved me from an accident up the road. I was exchanging the 8 in pan which wasn’t on sale this week for the ten incher, and those few minutes kept me off the road. Someone ahead of me knocked down the traffic light, so I turned off and went in the opposite direction because…. I’ll always think of traffic lights when I make my pancakes now.
EASY CHICKEN POT PIE
Bottom crust as directed below
BOTTOM CRUST: Cut 2 tablespoons firm butter into 1-cup Bisquick baking mix until mixture resembles fine crumbs. Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate.
Bake 5 minutes or until lightly browned at 350 degrees.
Heat butter in 2-quart saucepan until melted; stir in 1/4 cup baking mix, onion and pepper. Cook, stirring constantly, until mixture is bubbling; remove from heat. Stir in chicken broth; add vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through.
Pour chicken mixture into bottom crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread evenly to edge.
Bake 25 minutes or until golden brown at 350 degrees. Let stand 10 minutes before serving.
Serves 6. Note: this is not generous servings, need to serve a salad and
dessert or fruit, or just double recipe and make in 9×13 pan .
cottontop – at 11:22
How much Bisquick, margarine, and sugar?
FRUIT COBBLER Printed from COOKS.COM
(or make your own using fresh fruit, sugar, cornstarch)
Melt 1 stick of butter in Pyrex dish or other container to bake cobbler.
Mix 1 cup Bisquick, 1 cup sugar and 1 cup milk in bowl. Pour over butter. Do not stir.
Drop fruit filling by spoonfuls on top of mixture. Do not stir.
Bake at 350 degrees for 45 minutes.
Take out of oven and sprinkle with sugar and, or cinnamon if desired and bake another 15 minutes or until golden brown.
I ordered some of that dehydrated shortening powder… in case oil & shortening are hard to come by.
http://www.frugalvillage.net/2004/12/21/handy-home-prepared-mixes/
http://www.stretcher.com/stories/03/03nov17g.cfm
http://solarcooking.org/recipes/casseroles.htm
http://www.foodtimeline.org/foodcookies.html You really have to scroll through this site to find the bisquick info… but man… the recipes are unbelievable!
http://www.cookingpost.com/recipe.cfm Okay… this isn’t bisquick, but the recipes toward the bottom are just too good!
The above website have basic baking mix recipe… PLUS… other diy mix recipes!
One nice thing about bisquick & the pre-packaged ready made baking mixes is that they already have most everything you need… except water or milk. I have found the very large boxes inexpensively at Dollar Tree, Family Dollar and/or Big Lots. I think I’m going to keep both on hand… ready made commercial, and ingredients to make it myself.
The Jiffy Mix website also has some good recipes for those that are interested. Jiffy is a pre-mixed baking mix just like Bisquick and I’ve used the two of them interchangeably for years now.
THANKS, KATHY IN FL!!!!!!!!!!!!!!!!!!!! You are amazing!!!! I’m bookmarking this thread!!!!!!!!!!!!!!!!!!!!!!!!!
I’ll try to copy and past this thread, too! Now just need to find the spare thousand bucks for the 10,000 pounds of Bisquick!!!
Let’s close this one - continued at Part 2