Homemade bisquick mix

5 cups flour
1/4 cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup butter or margarine
Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups

To make Biscuits
Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.

*Add any additional ingredients you wish such as cheese or herbs before adding the milk.

* 1 cup of mix will yield about 6 biscuits.

To make Pancakes:
Mix 2 cups of mix with 1 cup milk and 2 eggs. Cook on hot griddle.

*I have not made the pancakes myself but have heard rave reviews about using this mix for them.

*As with the biscuits you can add any flavouring or other ingredient you would like, such as chocolate chips or blueberries.

http://kitchensimplicity.com

Crockpot chicken n dumplins

3-4 chicken breast diced (or if frozen chip before adding biscuits)
2 small cans cream of chicken soup
1 cup milk
1 onion diced
Water to fill crock pot 3/4 full

Place all in crock pot and cook on low all day or high for 3-4 hours

Dumplins
Use homemade bisquick mix and make biscuits as directed

Once you pull them out of oven place in crockpot and stir, cook for 30 min.

Struble family recipe
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Homemade bisquick mix
5 cups flour
1/4 cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup butter or margarine
Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups

To make Biscuits
Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.

http://kitchensimplicity.com

Apple coffee cake

2 1/4 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled cored and diced
2 teaspoons cinnamon
1 teaspoon vanilla
1 egg, lightly beaten

1/4 cup brown sugar
2 tablespoons firm butter or margarine

1/4 cup chopped nuts, if desired
Instructions
1. Combine 2 cups biscuit mix, applesauce, milk, sugar, softened butter, apples, 1 teaspoon cinnamon, vanilla and egg. Spread in a lightly greased 3 1/2 quart slow cooker (or spread in a lightly greased baking dish which fits in a larger sized slow cooker).

2. Combine 1/4 cup biscuit mix, brown sugar, firm butter, cinnamon and nuts with a fork or pastry blender to form the streusel; sprinkle over the batter.

3. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

www.recipelion.com

Easiest coffee cake ever

For a simple, crowd-pleasing coffee cake, you'll be thrilled to make the easiest coffee cake ever. Serve it for dessert, serve it for breakfast - serve it any time. You'll make it often, it's so easy!

Serves: 12

Cooking Time: 45 min

Ingredients
1 package yellow cake mix
1/2 cup oil
1 package instant vanilla pudding
1 cup sour cream
4 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
Instructions
1.Preheat oven to 325°F.

2.Beat cake mix, oil, pudding, sour cream and eggs together very well.

3.In a small bowl, mix the sugar, cinnamon, and nuts for filling, reserving a few tablespoons to sprinkle on top.

4.Put half the cake mixture in a greased tube pan.

5.Pour on the filling mixture on top, then pour on the remaining cake mixture. Sprinkle the extra filling on the top.

6.Bake at 325°F for 45 minutes.

www.recipelion.com

Bake not brownie bars

38 squares graham crackers, finely rolled (about 2 1/2 cups)
2 cups miniature marshmallows
1 cup chopped walnuts
6 ounces semisweet chocolate morsels
1 cup evaporated milk
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon vanilla extract
Instructions
1.Mix graham cracker crumbs, marshmallows and nuts in large bowl; set aside.

2.Blend chocolate morsels, evaporated milk, corn syrup and salt in 2-quart saucepan.

3.Stir over low heat until chocolate is melted.

4.Increase heat to medium; heat to a full boil, stirring constantly.

5.Boil for 10 minutes; stirring constantly.

6.Remove from heat; stir in butter or margarine and vanilla.

7.Immediately stir chocolate mixture into crumb mixture.

8.Spread in a greased 9x9x2-inch baking pan.

9.Refrigerate until set, about 3 hours.

10.Cut into 36 1 1/2" squares.


www.recipelion.com

Amish sugar pie

1 unbaked 8" pie shell
1 cup brown sugar
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups evaporated milk
3 tablespoons butter
cinnamon to taste
Instructions
1.Preheat oven to 350 degrees F.

2.In a small bowl blend together the sugar, flour and salt.

3.Spread in bottom of pie shell. Pour the milk over the sugar mixture, but do not stir.

4.Dot with the butter and sprinkle cinnamon over all.

5.Bake at 350 degrees F for 50-60 minutes, or until filling bubbles in center.
Notes
This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to. Pie is best served at room temperature.

www.recipelion.com

Country Breakfast pot pie

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated shredded hash browns
1 cup shredded Swiss cheese (4 oz)
8 eggs
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham (8 oz)1package
(3 oz) cream cheese, cut into small cubes
1 can (12 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls

DIRECTIONS
1Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.

2Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.

3In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.

4Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.5Bake 20 to 25 minutes or until crust is golden brown.

www.pillsbury.com

Baked French Toast

This is an amazingly beautiful dish that would be perfect, served during the holidays, or anytime when overnight guests deserve a special treat.

The aroma of the spices and baking bread would be a wondrous thing to wake up to.



Large loaf of French bread

8 large eggs

2 cups half and half

1 cup milk

2 tablespoons sugar

1 tsp. vanilla

¼ tsp. cinnamon

¼ tsp. nutmeg

1/8 tsp. salt

Slice bread into 16-20 1” slices.

Place bread slices in a greased, 9x13” casserole dish in two rows (sort of standing up and leaning over).

Blend remaining ingredients in a blender container or beat in a large bowl until well blended.

Pour the mixture over the bread slices.

Spoon the mixture in between each slice as well. Cover and refrigerate overnight.



Topping

2 sticks butter

1 cup packed, light brown sugar

1 cup chopped nuts

2 tablespoons light corn syrup

½ tsp. Cinnamon

½ tsp. nutmeg

The next day, preheat oven to 350˚.

Cut together topping ingredients (using two knives, criss-cross fashion or a food processor).

Spread topping evenly over the bread and egg mixture.

Bake for 40-45 minutes until puffed and golden brown. Serve with syrup, confectioners’ sugar or whipped cream.

Serves 8 – 10

www.wdbj7.com

Cracker Barrel Style Meatloaf

10 pounds ground beef
30 ounces onion, chopped 1/4-inch square
1 pound diced green bell pepers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups grated biscuit crumbs

Instructions
1.Preheat oven to 300 degrees F.

2.Place all in large bowl, mix completely with gloved hand.

3.Place in 3 loaf pans. press down with spoon.

4.Bake at 300 degrees F in convection oven for 60 minutes.

5.Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.

6.Spread 1/2 cup of catsup over each loaf.

7.Cut into portions 5 to 6 ounces each and keep warm. Makes 42 five ounce servings.

www.recipelion.com

Vohland family Apple Cake with Carmel Sauce

3 eggs, beaten
2 cups sugar
2 tsp vanilla
1 ½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts

In a mixing bowl, combine eggs, sugar, vanilla & oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples & walnuts to the dry ingredient.
Fold liquid ingredients into the dry mixture.
Spoon batter into a greased Bundt pan, will be very thick.
Bake at 325 F (160C) for 1 ½ hours or until inserted toothpick comes out clean.
Cool on cake rack for 15 minutes before removing from pan.
Serve as is, or with Caramel Sauce, recipe follows.



Caramel Sauce
½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream

Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
Yield: 16 Servings

Note: You may want to double the caramel sauce,

Olive Garden Zuppa Toccana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.

4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!


www.tuscanrecipes.com

Buffalo Chicken Stromboli

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (9 oz) frozen cooked chicken strips (about 2 cups), thawed, cut into 1/2-inch pieces
1/4 cup buffalo wing sauce
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup crumbled blue cheese (1 oz)
1 medium green or red bell pepper, cut into thin bite-size strips (or use strips of both colors)
1/4 cup finely chopped red onion
Blue cheese dressing, if desired

DIRECTIONS
1 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
Unroll both cans of dough into 2 large rectangles on cookie sheet.
Place rectangles with long sides together, forming 15x10-inch rectangle; press edges and perforations to seal.
2 In medium bowl, mix chicken and buffalo wing sauce.
Spoon chicken mixture lengthwise in 4-inch-wide strip down center of dough to within 1 inch of short sides.
Top with mozzarella and blue cheeses, bell pepper and onion.
3 Bring long sides of dough up over filling, overlapping 1 inch; firmly press center seam and with fork, press ends to seal.
4 Bake 30 to 40 minutes or until deep golden brown. Immediately remove from cookie sheet. Cut crosswise into slices; serve warm with salad dressing.

www.pillsbury.com

Pepperoni Pizza-licious dip

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 1/2 cup pizza sauce 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend 1/2 cup chopped OSCAR MAYER Pepperoni 1/3 cup chopped red peppers 1/3 cup chopped green peppers RITZ Crackers with Whole Wheat Make ItHEAT oven to 350ºF.

MIX first 2 ingredients until well blended; spread onto bottom of 9-inch pie plate.

TOP with next 4 ingredients.

BAKE 18 to 20 min. or until dip is heated through and shredded cheese is melted. Serve with crackers.

Tips:
Hawaiian Pizza Dip
For a change of pace, substitute ham and drained chopped pineapple for the pepperoni and peppers

www.kraft.com

Five Cheese Salami Stromboli

1 lb. refrigerated pizza dough 1/4 cup flour 1/2 cup pizza sauce 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend 12 thin salami slices, cut into 1/2-inch-wide strips 1 egg 1 Tbsp. water Make ItHEAT oven to 400ºF.

DIVIDE dough into 4 pieces. Roll out each piece into 7x5-inch rectangle on lightly floured surface.

SPREAD 2 Tbsp. sauce onto each dough rectangle, leaving 1-inch border around all sides. Top evenly with half the cheese, salami and remaining cheese. Roll up each rectangle, starting at one short end. Pinch edges and ends together to completely enclose filling.

PLACE, seam-sides down, on baking sheet covered with parchment or sprayed with cooking spray. Beat egg and water; brush onto dough.

BAKE 25 to 30 min. or until golden brown.

www.kraft.com

Creamy crab dip

Nonstick cooking spray
1 8-ounce package cream cheese, cut into cubes
1/2 cup mayonnaise or salad dressing
1/4 cup finely shredded Parmesan cheese (1 ounce)
1/4 cup snipped fresh chives or thinly sliced green onions
2 teaspoons white wine Worcestershire sauce
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
Snipped fresh chives or green onions
Pita bread wedges, toasted, or assorted crackers
Directions
Coat the inside of a 3 1/2-quart slow cooker with nonstick cooking spray; set aside.

In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, 1/4 cup chives or green onions, and Worcestershire sauce. Stir in crabmeat. Transfer crabmeat mixture to slow cooker.

Cover and cook on low-heat setting for 1 to 1 1/2 hours. Sprinkle with additional chives or green onions. Serve with pita bread wedges or assorted crackers.

www.bhg.com

Sausage cheese dip

1 pound bulk pork sausage
1 14-1/2-ounce can diced tomatoes with garlic and onion
2 pounds process cheese product with jalapeno peppers, cubed
Toasted baguette slices or toasted pita wedges
Directions
1. In a large skillet cook sausage over medium heat until sausage is no longer pink. Drain well. Transfer sausage to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes and cubed cheese.

2. Cover and cook on low-heat setting for 2 to 3 hours, stirring after 1 hour to mix in the cheese. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Serve with baguette slices or pita wedges. Makes 24 (1/4-cup) servings.

bhg.com

Cranberry sauced meatballs

1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
Nonstick cooking spray
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
Directions
1. Preheat oven to 350°F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.

2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.

3. Bake for 15 to 18 minutes or until done (165°F).*

4. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.

Make-Ahead Directions: Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.

*Note: The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.

bhg.com

Supreme pizza fondue

4 ounces bulk Italian sausage
1 small onion, finely chopped
1 clove garlic, minced
1 30-ounce jar meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian-style bacon
1 teaspoon dried basil or oregano, crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, cherry tomatoes, or cooked tortellini or ravioli
Directions
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.

2. In a 3-1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the meat mixture.

3. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 10 servings (about 5-1/2 cups).

bhg.com

Supreme pizza fondue

4 ounces bulk Italian sausage
1 small onion, finely chopped
1 clove garlic, minced
1 30-ounce jar meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian-style bacon
1 teaspoon dried basil or oregano, crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, cherry tomatoes, or cooked tortellini or ravioli
Directions
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.

2. In a 3-1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the meat mixture.

3. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 10 servings (about 5-1/2 cups).

bhg.com

Meatball sliders

1 large red onion cut into thin wedges (1 1/2 cups)
2 12-ounce packages frozen cooked Italian meatballs (24)
1 24- to 26-ounce jar marinara or pasta sauce (about 2 1/4 cups)
1 tablespoon balsamic vinegar
1/2 teaspoon crushed red pepper
6 slices provolone cheese, quartered (6 ounces)
4 roma tomatoes, sliced
24 cocktail buns, split and toasted, if desired
Directions
1. Place onion wedges in a 3 1/2- or 4-quart slow cooker. Top with frozen meatballs. In a medium bowl combine marinara sauce, balsamic vinegar, and crushed red pepper. Pour over meatballs.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

3. Gently stir through mixture in cooker. Place a cheese and a tomato slice on the bottom of each cocktail bun. Top each with a meatball;replace bun tops.

bhg.com

Pancake mix

1 1/2 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 1/4 cups Milk; (up to 1 1/2 cups)
2 Eggs
1 teaspoon Vanilla; (optional)or 1 teaspoon Almond flavoring
2 tablespoons Vegetable oil
1/2 cup chocolate chips (optional)


Instructions:

In a bowl, mix together all the dry ingredients. Make a well in the centre and pour in the milk. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

Add the two eggs, vanilla (if using) and oil, whisking until mixed but still a bit lumpy. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix. How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.

If you are adding fruit, I like to sprinkle it on top of the pancake now.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.