Continued from Part 1
In case you missed it from Part 1:
KATHY IN FL!!!!!!!!!!!!!!!!!!!!!!!!! THANKS AGAIN!!!!!!!!!!!!!!!!!!!! Now I can EAT during a SIP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
anon mc – at 20:52
Glad to be of help. <grin> I use Bisquick and Jiffy mix all the time. Its a time and resource saver for us.
1 C bisquick {mix with 1/2 to 2/3 C water, mix well. Spray 8×11 glass cooking dish with PAM like stuff. Spread the dough on bottom.
Dump 2 cans of Beef-a-roni on top of dough.
Sprinkle velveeta or that canned cheese we are buying or some kind of cheese on top.
Bake 20–25 min @ 400.
I hate this stuff. My grandkids love it! BTW, those chef boy deep dish type meals… that’s all that is in the package! Make it yourself and save at least $3!
Lazy Grandma’s Idea of “sloppy joes” (She doesn’t wanna clean up the mess!)
You are gonna have to figure out how much bisquick to use.
In muffin tin lined with those little cupcake liners, fill 1/3 with bisquick dough. Add a heaping tablespoon of sloppy joe ←(you’ve already made this). Add about another tablespoon of bisquick on top. Pop into the oven 400 for about 20 minutes… when top is golden brown. Take it out of the oven and stuff a piece of cheddar cheese or velveeta into the center. When cool enough to eat… serve it to the kids! Sit back, and thank god they aren’t making the mess they “do” make when eating sloppy joes! My college sons and SIL’s and dh like this too.
Okay you guys, when you’ve cooked as much, and as long as I have… you just quit measuring stuff. It’s to the point it’s a pinch of this, and size of the palm of your hand, etc, for me. All I can do is throw it out here to y’all:
There use to be on the back of evaporated milk a baked spaghetti recipe. Here is what it is:
1 can of evap milk. Mix with that one beaten egg and 2 T bisquick. set aside.
1 small jar Ragu spaghetti sauce
1/4 pound hamburger meat… cooked.
a package of spaghetti noodles… broke into quarters… cook it to that not done stage.
1 small package of velveeta, grated.
Spay the bottom of a glass pyrex dish with that PAM like stuff. Put 1/2 the noodles on the bottom. Top with 1/2 of everything else… except the milk mixture. Repeat with the remaining stuff. Pour the milk mixture across the pan of spaghetti. Cover with foil and cook at 350 for about 30 minutes. Take it out and let it set about 15 minutes before cutting.
All of this is the same concept of making homemade macaroni and cheese. The bisquick (I have found) makes a better product than just adding flour.
Chili Relleno’s w/ Chili Queso
The original recipe (which I have LONG forgotten and lost) called for whole chili peppers (the canned kind) stuffed with Mont Jack cheese… baked in a pan of bisquick. I changed it more to my families liking:
You want enough bisquick to make it about 1 1/2 inches high… but not so much that it is more bread than flavor. Again, I appologise… but I’d guess it is about 1 to 1 1/2 cups of bisquick, then follow the back of the box to make the batter.
2 cans of chopped chili relleno’s, & 1 t. minced dehydrated onions, mixed into the bisquick batter. Cook @ 350 about 20 minutes, or until top is golden brown.
CHILI con Queso:
1 large package velveeta, cut into cubes
1 can chopped chili relleno’s
small size carton heavy cream
1 t minced onions
1 T real butter
Mix all together in microwave dish. Add more milk (not cream) just enough to make a creamy sauce. Pop into the microwave, stirring frequently to mix and to avoid scorching or sticking to the sides. When melted into a queso sauce remove from microwave.
Cut chili relleno bread into squares and spoon heaping helping of queso sauce. Top with guacamole, sour cream, lettuce shreds, pico, whatever you want. I often serve this with frijole soup, or posole, or red chili stew!
Kathy in Fl - I’m working on adding the recipes from part 1 of this thread to the cookbook. It looks like some ingredients and instructions are missing from the Impossible Cherry Pie recipe. OK if I use recipe to get the missing things?
Mari – at 09:10
Mari, use your best judgement. I throw these things out there hoping someone can find them useful. <grin> I take no personal ownership of an individual recipe and I’m sure as heck not going to get my feelings hurt if someone prefers it another way. LOL!
Fact is, I may have mis-copied it … thanks for catching it.
Thanks for the from scratch Bisquick recipe Kathy in FL.
I have a ?, can I use dried butter powder in the place of the shorting?
Enough Already re: chili relleno’s
What is that and is there a reasonable substitute? Or, where do you find it, ie name of store- is a regional chili? More used to green chilis, jalapeno and habaneros here.
1 cup bisquick. 1 cup vanilla icecream,melted. mix. spoon onto cookie sheet. bake at 425 till brown. quick,easy,and passible biscuits.
Don’t know if this is the place to post this but … some of the recipes call for speghetti sauce. If you are only cooking for 2 or 3 people then I use the speghetti sauce in the small dry package. It taste great and you only use the amount that you want. We really like the Lawry’s brand but most of them are good. We can make one envelope last for 2 meal for the 2 of us.
Grace, think she meant those little 4 oz cans of chopped green chiles which are really poblano chiles, the kind that you make chile rellenos from.
longhorn – at 20:03
I am a substitute-a-holic. When I can substitute something then I usually do … at least at some point. <grin>
I’ve even used my powdered milk butter/margarine substitute in Bisquick recipes. Its done just fine.
I’ve used powdered eggs. I’ve used powdered milk. So I don’t see why you could use powdered butter/margarine. Just like with the other products, adjust your liquid content as necessary.
I’ve also used butter-flavored crisco on a few occasions with no harm done. LOL!
Trust me … most recipes aren’t written in stone. There is a bit of play here and there. There are only two items that I’ve ever had to be exact with … crepes and true souffles, but that just might be me. My crepes tend to be more like pancakes and my souffles more like casseroles. <grin>
BISQUICKLIKE MIX GLUTEN FREE
Mix well all ingredients except shortening. Add shortening and mix well. Store in sealed container in refrigerator or other similarly temperatured type location.
Grace RN – at 20:54
They are the chopped or whole chili peppers in a can put out by Ortego, or El Paso or most any store brand… walmart, krogers, etc. 4 oz can (there are larger cans)
Felicia – at 00:07
Those are poblano’s? Man, they sure change texture and color during the canning process! I mean… they are very different from fresh… right? I’ve done the baking the skin off thing and never had them come out looking like those in the can.
BTW, I save poblano seeds from peppers I buy at the store and they actually come up… make great plants! They take a long time to fruit, and not many peppers per plant. I figure that’s why they are so expensive!
While on poblano’s… not really bisquick recipe but…
When I make Mexican Cornbread… instead of mixing the stuff all together… I put half the batter in, then put chopped poblano, ground meat of some sort (I’d even think you could use jerky or dehydrated meat… never done that, but have used fried bacon), onion, drained corn or frozen corn, cheese… then put the rest of the cornbread mix on top and cook it. Let it set about 15 minutes before cutting. I cook mine in a heavy cast iron skillet.
I suppose you could do the same type thing using bisquick. Forget the corn. But the meat, peppers and cheese could go in the middle. I wouldn’t use a cast iron skillet with bisquick type mixture, I would use a glass dish or baking type pan.
KATHY--- if you can make a souffle or crepe… I am sooooo impressed. I gave up with those. Mine turn out AWFUL!! Not even casserole or pancake quality. Quiche is as good as I can get! And, bisquick seems to have conquerred the mock-quiche niche!
Have we run out of recipes???
bump
Easy Savory Short Cake
This is just something we do when we are down to little in the cabinets that we feel like eating.
I make bisquick biscuits … recipe is right there on the box. I prefer the drop biscuits because they are less work. <grin>
While they are baking, make up a thickened soup or filling for “pot pie” type thing. For example, take a can of drained mixed veggies and a can of condensed soup of your favorite variety … cream of chicken works well for this. Mix them together and heat through.
Once the biscuits are finished, take them out of the oven and allow to cool just enough so that you can split them without them falling apart. You can also reheat left over biscuits and use this way.
Put the bottom of the biscuit on a plate, pour a generous helping of your “filling” on top, and then top with the other half of the biscuit.
This is a good way to use up leftovers and cobble together a quick meal.
I’ve also make a make-do type fruit short cake this way … very old-fashioned and you can use whatever filling you want including a cream filling.
I know how to make home-made flour tortillas and home-made Mexican beans if anybody is interested. :) The real stuff not Tex-Mex. Its nutritional plus really cheap and easy to make. Especially for those of you who have bags of beans in storage. No bisquick recipes here. :(
FriscoParent – at 13:45
Put them in our other recipe thread. I’m sure people would welcome them.
Some months ago I signed up for the Bisquick e-mail newsletter sent out by Betty Crocker. I receive new recipes once a month.
Scroll down to the last item on this page to sign up for it:
http://www.bettycrocker.com/newsletters
The web site also has a number of Bisquick recipes.
Actually those are not poblano chilis in those little cans. They are Anehiem chilis, developed by USC. They are a very mild version of the rightfully famous New Mexico`s Big Jim, and Sandia Hots.
After living 20+ years in NM, I know my chilis. ;-)
Pudding Bundt Cake
Heat oven to 350 degrees. Grease and flour a 12 cup bundt cake pan or tub pan. Beat all ingredients except the glaze in a large mixer bowl on low speed, scrapping bowl constantly, for 30 seconds. Beat on medium speed, scrapping bowl occasionaly for 4 minutes. Pour into prepared pan. Bake until toothpick inserted into center comes out clean, 40 to 45 minutes. Cool for 10 minutes; remove from pan. Cool completely. Spread with glaze and if desired, sprinkle with chopped nuts.
Glaze: Beat 1 cup of powder surgar and 1 to 2 tablespoons of milk until it is smooth and desired consistency and with a teaspoon drizzel over top of cake.
Can’t remember if I posted this one or not.
Alaska Salmon Supper
Heat oven to 450 degrees. Cook and stir pepper and onion in shortening in large saucepan over medium heat until tender. Stir in 1/4 cup baking mix. Gradually stir in soup and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salmon, peas and lemon juice. Pour mixture into ungreased square pan, 8 x 8 x 2 inches. Keep hot in oven while preparing biscuits.Stir in 1 cup baking mix and the water to a soft dough. Drop dough by 5 or 6 spoonfulls onto hot salmon mixture. Bake about 15 minutes. 5 or 6 servings.
PUMPKIN-SPICE PANCAKES
Beat all ingredients except syrup with wire whisk or hand beater until smooth.
Pour by scant 1/4 cupfuls onto hot griddle. (Grease griddle if necessary.)
Cook until pancakes are dry around edges. Turn; cook until golden brown.
About 13 pancakes.
MAPLE-NUT SYRUP
Heat 1 cup maple-flavored syrup and 1 tablespoon margarine or butter until hot; remove from heat. Stir in 1/4 cup chopped pecans.
TEA PARTY LOAF
Measure Bisquick into bowl, stir in rolled oats and sugar. Add slightly beaten egg, milk and oil to oats mixture. Beat until smooth. Stir in chips and nuts. Pour into a greased wax paper lined 9 x 5 x 3-inch loaf pan. Bake 350 degrees for 1 hour and 15 minutes. Cool for 1/2 hour before turning the loaf out of pan.
Bisquick Fudge Brownies
Preheat oven to 350~F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13×9″ pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars
Kathy that sounds good!! Is Mari still moving the recipes over to the recipe sections?
Rose
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Rose - 13 December 2006 - I haven’t moved any recipes over to the main wiki for a while, but thought I’d at least do “all before 1/1/2007″. The new forum has links to some older recipes pages that I’d missed, and I plan to add those also.
Girl, you’re amazing! If you don’t reach your deadline, that’s OK, but it’s great work & VERY helpful!
This is very inspirational! I went out and bought a HUGE box of bisquick two days ago. The dear hubby shook his head and, out loud, wondered why when we never eat anything bisquicky because I always made stuff from scratch. I told him that was going to change, and soon! These ideas are so easy and so great to work with. Thank you all.
Kelly don’t fail to find ALL the recipes of all kinds in the recipe files — an amazing amount of breads, entrees, desserts, etc.
Much thanks for the tip! I looked through and found one I could use immediately. We had corn bread and chili for dinner New Year’s Eve. It took me less than 25 minutes to make both, and most of that was time spent waiting for the corn bread to finish baking. Now, if I can just duplicate this effort using an outdoor wood stove like a chiminea, I will be happy.
wats a recipe for cinnamon roles……….. any one???
funniebones? — 02 January 2007, 17:21
Are you looking for a recipe for cinnamon rolls made from Bisquick? I know I’ve got one somewhere here in my files.
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