2 cup Original Bisquick® mix
1 cup milk
1 teaspoon ground Cinnamon
2/3 cup butter or margarine, melted
2/3 cup sugar
8 small-medium ripe peaches
1 pint Blueberries
Heat oven to 375ºF.
Stir together Bisquick mix, milk and cinnamon in ungreased square baking dish, 13"x9"x2" pan. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
Bake 50 to 60 minutes or until golden. High Altitude (3500-6500 ft) Heat oven to 400ºF., then turn down to 375ºF before putting in oven.
For a half batch use exactly half of everything in the recipe, also use a 8"x8"x2" pan.
Sunday, August 31, 2008
Ramen Noodle Salad
Ingredients:
2 Romaine lettuce
1 Head Lettuce (1"pieces)
12 green onions (chopped)
2 (6 oz.) can Mandarin oranges
2 c. chopped celery
1.5 c. chopped mushrooms
1 c. slivered almonds (toasted)
2 (3 oz.) pkg. chicken flavored Ramen noodles, uncooked & crumbled
Dressing:
1/2 c. Olive Oil
1 tsp. pepper
2.5 tbsp. sugar
5 tbsp. vinegar
Seasoning mix from noodles
Mix together lettuce and green onions then add all other ingredients except noodles and almonds. Set aside in an airtight container until ready to serve. Blend together dressing and then just before serving, add dressing, almonds and noodles to lettuce mixture.
Serves up to 10.
2 Romaine lettuce
1 Head Lettuce (1"pieces)
12 green onions (chopped)
2 (6 oz.) can Mandarin oranges
2 c. chopped celery
1.5 c. chopped mushrooms
1 c. slivered almonds (toasted)
2 (3 oz.) pkg. chicken flavored Ramen noodles, uncooked & crumbled
Dressing:
1/2 c. Olive Oil
1 tsp. pepper
2.5 tbsp. sugar
5 tbsp. vinegar
Seasoning mix from noodles
Mix together lettuce and green onions then add all other ingredients except noodles and almonds. Set aside in an airtight container until ready to serve. Blend together dressing and then just before serving, add dressing, almonds and noodles to lettuce mixture.
Serves up to 10.
Tomato Enchilada Sauce
Serves 6
1/4 cup Olive oil or Vegetable oil
2 tablespoons All Purpose flour
1/4 cup New Mexico or California chili powder
1 (8-oz) can Tomato sauce
1 (14-oz) can petite diced Tomato’s
1 1/2 cups Beef Aujus
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder or 2 cloves of Garlic thinly sliced
1/4 teaspoon onion salt
Salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, Chicken Broth, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
1/4 cup Olive oil or Vegetable oil
2 tablespoons All Purpose flour
1/4 cup New Mexico or California chili powder
1 (8-oz) can Tomato sauce
1 (14-oz) can petite diced Tomato’s
1 1/2 cups Beef Aujus
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder or 2 cloves of Garlic thinly sliced
1/4 teaspoon onion salt
Salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, Chicken Broth, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Sausage Balls
1 pound sage ground sausage (Bob Evans is best)
1 pound grated sharp cheddar cheese
3½ cups Bisquick
½ cup water
Let cheese and sausage soften at room temperature; then mix with Bisquick and water. Roll into 1" balls. Bake at 350 degrees until golden brown, about 20 minutes. Serve warm.
Serves: 5 dozen or so
1 pound grated sharp cheddar cheese
3½ cups Bisquick
½ cup water
Let cheese and sausage soften at room temperature; then mix with Bisquick and water. Roll into 1" balls. Bake at 350 degrees until golden brown, about 20 minutes. Serve warm.
Serves: 5 dozen or so
Chicken Toscana Soup
Serves 12
1.5 lb. Roasted chicken
1.5 lb. Fresh spinach
1 (28-oz) can petite diced Tomato’s well drained
1 Large Sweet onion
2 containers Parmesan gnocchi
4 cups heavy cream
1 cup all-purpose flour
4 cups Chicken Broth (Made with Chicken Base)
1 teaspoon Granulated Onion
2 cloves of Garlic thinly sliced
1 teaspoon White Pepper
1.5 lb. Roasted chicken
1.5 lb. Fresh spinach
1 (28-oz) can petite diced Tomato’s well drained
1 Large Sweet onion
2 containers Parmesan gnocchi
4 cups heavy cream
1 cup all-purpose flour
4 cups Chicken Broth (Made with Chicken Base)
1 teaspoon Granulated Onion
2 cloves of Garlic thinly sliced
1 teaspoon White Pepper
Zucchini Chocolate Chip Bread
2 cups bisquick
1 1/2- 2 cups shredded zucchini (Us a room temp. zucchini not cold, because it makes it too moist)
3/4 cup sugar
1/4 cup vegetable oil
3 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/2 cup mini Chocolate chips
Heat oven to 350°F. Grease bottom of loaf pan 9X5". Beat all ingredients together on low speed for 30 seconds. Beat on medium speed for 1 minute. Bake until done, test with a toothpick.
1 1/2- 2 cups shredded zucchini (Us a room temp. zucchini not cold, because it makes it too moist)
3/4 cup sugar
1/4 cup vegetable oil
3 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/2 cup mini Chocolate chips
Heat oven to 350°F. Grease bottom of loaf pan 9X5". Beat all ingredients together on low speed for 30 seconds. Beat on medium speed for 1 minute. Bake until done, test with a toothpick.
Hello Everyone!
I want to have a place for all of us to share our favorite and least favorite recipes. The least favorite could be someone else's favorite! So, please share a recipe and I hope to eventually print them out to make a Family Recipe Book.
Sincerely,
Kimberly Houvener
Sincerely,
Kimberly Houvener
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