RECIPES!!!!
COATED PECANS
Whip together 1 egg white,
slowly add 1 cup brown sugar and 1-Tablespoon flour, a
dash of salt, 1-teaspoon vanilla. Then fold in about 2-1/2 cups pecan halves. Lay each coated pecan on a greased cookie sheet and bake at 275 degrees for about 40 minutes. Warning; you won't have left-overs.
STUFFED MUSHROOMS
Start with 2-1/2 dozen "large" mushrooms. Pluck stems
from mushroom tops, and cut stems in tiny pieces. Fry
1/2 lb. Jimmy Dean hot pork sausage, adding the cut
stems to mixture. (You do not have to add stems, you
can save all or half and use them in an omelet for
breakfast.) Drain grease from meat; cool. About an
hour later, mix the cooked sausage and stems with 1
(4-oz) package of softened cream cheese. Add some
green onion tops and mix well. Stuff the mushroom tops with mixture. Bake on a cookie sheet at 325 degrees until light brown, about 20 to 25 minutes. Good hot or cold.
GUACAMOLE DIP
Mash 2 avocados,
add 1 (16-oz) container of cottage cheese and 1 (12-oz) bottle of your favorite salsa. Mix well.
PITA CRISPS
- 10 (5-inch) pita pockets
- 3/4 cup olive oil
- 2 teaspoons paprika
- Kosher salt
Preheat oven to 350-degrees. Half the pita pockets
horizontally. Stir together the olive oil and paprika. Brush the insides of the pitas with paprika oil, then salt to taste with Kosher salt. Cut each pita into 8 wedges. Bake in single layers on large cookie sheet. Bake 10 minutes or until crisp, but
not burnt. Cool and serve. (Note: these can be made
up a day ahead and stored in a closed container at
room temperature.)
PEPPERONI BREADSTICKS
- 2 cups Bisquick baking mix
- 1/2 cup water
- 1/2 cup pepperoni sausage (chopped)
- 1/4 cup butter or margarine (melted)
- 1 Tablespoon grated Parmesan cheese
Preheat oven to 425-degrees. Mix together Bisquick,
cold water and pepperoni until dough forms; beat 20
strokes. Turn dough onto surface dusted with baking
mix; gently roll in baking mix to coat. Knead 5 times.
Roll the dough into a 10-inch square; cut in half. Cut
each half crosswise into 14 strips. Twist ends of strips
in opposite directions. Place on ungreased cookie sheet,
pressing ends onto cookie sheet to fasten securely.
Brush generously with margarine. Sprinkle with
Parmesan cheese.
Bake about 10 to 12 minutes, until light golden brown.
Serve with dips of your choice. Makes about 28.
ICE CREAM CAKE ROLL
Start with a regular boxed chocolate cake; follow
directions on box except add one extra egg. Bake
your cake in a cookie sheet which has first been lined
with waxed paper (approx. 15-inch by 10-inch). Grease
and flour lined pan. Pour mixed ingredients evenly onto prepared cookie sheet. Bake for about 15 to 18 minutes or until a toothpick inserted comes out clean.
On a flat surface, lay out a clean cloth approximately the size of the cookie sheet. Sift powdered sugar over the cloth. While the cake is still warm, turn cake out onto prepared cloth. Remove waxed paper. Trim the edges of the cake off. Now roll the cake with the cloth, starting with the long side. Roll as tightly as possible, then place on a cooling rack,
seam-side down. When cool, unroll cake, remove cloth. Spread soft ice cream over entire cake to within one-half inch of the edges. Re-roll cake and place seam-side down in the freezer for at least 3-hours. Cut and serve.
Varieties:
(1)add chocolate chips to the soft ice cream;
(2)Use frozen yogurt instead of ice cream;
(3) use Cool
Whip instead of ice cream - freeze it; tastes a lot like ice
cream and is lower calories;
(4) add your favorite jelly or
preserves for a great Jelly Cake Roll and
(5) use your
imagination.
CHOCOLATE MINT BROWNIES
- 1-cup flour
- 1/2 cup margarine
- 1/2 teaspoon salt
- 4 eggs
- 1 teaspoon vanilla extract
- 1 can (16-oz) chocolate flavored syrup
- 1 cup sugar
Filling:
- 2 cups powdered sugar
- 1/2 cup margarine
- 1 Tablespoon water
- 1/2 teaspoon mint extract
- 3 drops green food coloring
Topping:
- 1 pkg. (10-oz) mint chocolate chips
- 9 Tablespoons margarine
Mix together the first 7 ingredients; beat on medium speed for three minutes. Pour batter into greased 9-inch x 13-inch pan. Bake at 350-degrees for 30 minutes.
Next mix the Filling ingredients; beat until creamy. Spread over thoroughly cooled brownies. Refrigerate 2 hours. Last step - the topping. Melt chocolate chips and margarine over low heat in a double boiler. Set aside for about 30 minutes to cool and set. When still spreadable, but cool, apply a layer over top of cooled filling. Put back in refrigerator to set
overnight.
IMPOSSIBLE GREEK SPINACH PIE
- 1/2 cup green onions, sliced
- 1 clove garlic, finely chopped
- 1 Tablespoon butter or margarine
- 1 (10 oz) pkg. frozen chopped spinach, drained and thawed
- 1/2 cup creamed cottage cheese
- 1 cup milk
- 1/2 cup Bisquick baking mix
- 3 eggs
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 3 Tablespoons grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons feta cheese
Grease a 9" pie plate. Cook and stir onions and garlic in butter in a skillet until onions are transparent. Stir in spinach. Layer spinach mixture and cottage cheese in pie plate.
Beat milk, eggs, Bisquick and lemon juice and pepper until smooth. Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes in oven at 350-degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.
IMPOSSIBLE CHERRY PIE
- 1 cup milk
- 2 Tablespoons soft butter or margarine
- 1/4 teaspoon almond extract
- 2 eggs
- 1/2 cup Bisquick
- 1/4 cup sugar
- 1 (21 oz.) can cherry pie filling
Streusel:
- 2 Tablespoons firm butter
- 1/2 cup Bisquick
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees. Grease 10-inch pie plate. Beat all ingredients except pie filling and streusel in blender for 15 seconds. Pour into pie plate. Spoon pie filling evenly over top.
Bake 25 minutes. Then, top with streusel. Bake until brown, about 10 minutes. Cool. Refrigerate.
MAKE YOUR OWN BISQUICK MIX
- 8 1/2 cups flour
- 1 Tablespoon baking powder
- 1 Tablespoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 cup instant nonfat dry-milk
- 2 1/4 cups vegetable shortening
Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture.
Put in large airtight container. Label. Date clearly - should be used in 10 to 12 weeks. Store in cool, dry place. Makes about 13 cups of quick mix. Can be used in any recipe that calls for Bisquick.
IMPOSSIBLE TACO PIE
- 1 lb. ground beef
- 2 packages taco seasoning
- 1 1/2 cups chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 3/4 cup Bisquick
- 3 eggs
- 1 cup Cheddar cheese (grated)
- 2 tomatoes (diced)
- chopped lettuce-enough to cover top of pie
- 1 can (small) sliced black olives
- sour cream (optional)
Brown ground beef and onions. Drain and add taco seasoning (do not add water called for on package directions!) add salt and pepper. Spread meat mixture in the bottom of 10 1/2" pie plate. Beat eggs, milk, and Bisquick until smooth. Pour over hamburger mixture.
Bake at 400-degrees for 25 minutes or until knife comes out clean. Sprinkle with cheese, bake another 5 to 8 minutes until cheese is melted. Top with lettuce, tomatoes, and black olives. Serve with a dollop of sour cream, if desired.
IMPOSSIBLE BBQ PIE
- 1 can (10 oz) Pork & Beans (drained)
- 1 lb. hamburger
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup Bisquick
- 1/2 cup BBQ sauce
- 1/2 cup milk
- 1 egg
Pre-heat oven to 400 degrees. Grease a 9" pie plate.
Brown hamburger, onion and green pepper then drain on paper towels. Add can of drained Pork & Beans to hamburger mixture, then stir in the BBQ Sauce.
Spread in pie plate. In separate bowl combine milk, egg and Bisquick until smooth. Pour into pie plate. Cook for 25-30 minutes or until knife inserted in center comes out clean.
Serves 6.
CASSEROLE DISH
- 2 cans Cream of Mushroom Soup
- 1 (8-oz) container sour cream
- 4 cooked chicken breast (cut into 1" cubes)
- Cooked rice (enough for your family)
- Shredded Cheddar Cheese
Mix together the soup, sour cream, chicken cubes and rice. Put into a Casserole dish. Top with cheese. Bake at 350-degrees for about 30 to 35 minutes.