Banana Nut Waffles -Bisquick Recipe

These Banana Nut Waffles are very good, and perfect with maple syrup. It's a Bisquick recipe that's pretty fail-proof. And while they call for adding minced nuts into the batter, I opted to toast them and sprinkle larger chopped nuts on top. Good stuff folks:@) I'm still working on getting 'the feel' for exactly how much batter I need to use per waffle... Getting close though! 

You know you want some:@)

Banana Nut Waffles-from Betty Crocker

2 C Bisquick

1 C mashed ripe banana

1 C milk

1/4 C finely chopped walnuts or pecans-I toasted and sprinkled mine on top instead

2 Tblsp vegetable oil

1 egg

1. Heat waffle iron, grease/spray it if that's what you do. My plates are still pretty new and non-stick.
2. Stir ingredients, pour onto waffle maker.
3. Close lid and cook until steaming stops, or per waffle maker instructions.
4. Serve with syrup, sliced bananas, powered sugar, etc.

Eat well and have a happy day:@)

Crowd Size Impossible Taco Pie -Bisquick

Well here's something new, I'm generally scaling recipes down, but this time I wanted to try a 9x13 size Bisquick Impossible Taco Pie. I had some hamburger and needed an idea for Sunday dinner, this turned out to be a real crowd pleaser:@) We all loved adding the fun toppings at the table, use anything your crew likes with tacos. This hearty recipe also calls for four eggs, the boys thought this dish would be great to serve for brunch too.

Leftovers freeze beautifully, simply reheat in microwave.

9x13 Pan Bisquick Impossible Taco Pie-adapted from Betty Crocker

1 lb lean hamburger

1 1/2 C onion, chopped

2 envelopes taco seasoning-very robust flavor, can start with 1 1/2 envelopes, add more to taste

14.5 oz can black beans, rinsed and drained well-can sub 1 C beans, 1 C corn

10 oz tomatoes with chiles (Rotel or store brand) drained well-can use green chiles

1 C Bisquick

2 C milk

4 eggs

2 C cheddar cheese, shredded

Any toppings you like with tacos

1. Spray glass 9x13 pan with cooking spray (I cooked the hamburger and baked it in a 12" round, straight sided, non-stick pan-worked great!).
2. Cook hamburger and onion. 
3. Turn of heat, stir in seasoning, beans, corn if using, and Rotel. Pour into 9x13 pan.
4. In bowl, whisk Bisquick, milk and eggs. Pour over hamburger mixture.
5. Bake at 400 degrees for 30 minutes or until knife comes out clean.
6. Top with cheese, bake 10 minutes more, or until cheese browns up nicely.
7. Let sit about 5 minutes before slicing into  squares.
8. Serve with anything you like on tacos: Cheese, sour cream, lettuce, salsa, black olives, avocado, corn chips, tortilla chips, etc.

Enjoy a little comfort food and have a happy day:@)

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Classic Bisquick Beer Rolls

Seems we're dusting off a few old trusted and true recipes this week... I needed a ~fast, last minute~ bread or roll recipe for Sunday dinner and boy did I find a good one:@) These Classic Bisquick Beer Rolls couldn't be easier and only require four ingredients. They were soft and fluffy, and I loved the cheddar flavor. As a matter of fact, I'll be sprinkling a little extra cheese on top of each roll before baking the next time. And yes folks, there will be a next time!

Half batch made six nice size rolls.

Perfect with a hearty bowl of soup or chili:@)

Classic Bisquick Beer Rolls-from Betty Crocker

2 C Bisquick

1 C beer

2 Tblsp sugar

1 C shredded cheddar cheese

1. Mix everything.
2. Spoon into sprayed 12 muffin tin. 
3. Bake at 400 degrees 15-18 minutes or until golden brown. 
4. Let cool in pan for 5 minutes, serve warm with butter.

Enjoy an oldie but a goodie and have a happy day:@)

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Bisquick Banana Nut Bread with Granola Topping

I had a couple bananas that were well past their prime and decided to take advantage of the cooler mornings... This Bisquick Banana Nut Bread with Granola Topping is perfect any time of day, and especially nice with a good strong cup of coffee or tea:@) I had some granola to use up and thought it might add a little extra goodness to the top, and nuts are always welcome. Be sure to use all of the banana for the best flavor and moisture. This is one of those quick breads that's better after being covered in plastic wrap after cool and allowed to sit for a few hours. It's a nice recipe to try if you already have Bisquick on-hand.

Want to make this a tad healthier?

Use Heart Healthy Bisquick, a Stevia type sweetener, fat free milk, sub some applesauce for the oil, etc.

I made half of the recipe, that made a very nice 4X8 loaf.

Bisquick Banana Nut Bread with Granola Topping-adapted from Betty Crocker

1 1/3 C mashed banana, approximately 3 large 

2/3 C sugar

1/4 C milk

3 Tblsp vegetable oil

1/2-1 tsp vanilla-I used 1 tsp

3 eggs

2 2/3 C Bisquick

1/2 C chopped nuts of choice-I used walnuts

Granola and extra nuts for topping if desired

1. Mix everything, pour into sprayed 9X5 loaf pan.
2. Generously sprinkle top with granola (I used honey/oat) and extra nuts if desired, I desired:@) Very gently press into top of batter.
3. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean. (Half of the recipe in 8x4 pan took about 45 minutes.)
4. Let cool 10 minutes, loosen sides with knife, remove from pan, allow to cool before slicing. 

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Eat well and have a happy day:@)

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Quick and Easy Weeknight Chicken and Bisquick Dumplings for Two

Seeing the original recipe for Bisquick fluffy dumplings was the inspiration for this super easy Weeknight Chicken and Dumplings meal. I took ~all~ of the shortcuts here folks, cooked chicken, canned veggies, Bisquick and a gravy mix... But some nights, you don't need gourmet, you just need quick, and this was on the table in about 30 minutes:@) I might add some parsley to the dumplings before mixing them the next time for a little color, and I did sprinkle the stew with dill weed right before serving. The dill just added a little something extra.

My inspiration:

Best made and eaten the same day:@)

Weeknight Chicken and Dumplings-serves 2 people (maybe 3 with small appetites and a salad or fruit)

Up to 1 C cooked chicken, cubed

15 oz can mixed vegetables, drained

Splash of olive oil or a little butter, enough to cook onion and celery

1/2 C onion, small dice

1 stalk celery, sliced

envelope chicken gravy

1/2 C Bisquick

1/6 C milk

S&P to taste

Parsley for garnish, optional-I just poked it in for color, minced is nice, it does add flavor

Light sprinkle of dried dill weed before serving would be good too

1. In 2 quart pot, cook onion and celery in olive oil/butter for a couple minutes, until softened.
2. Whisk gravy mix with 1 C water.
3. Pour gravy into pot and bring to light boil, stir until thickened, reduce heat to light bubble. Add a little more water if too thick, the gravy doesn't need to be stick to the ribs thick for this meal:@)
4. Add vegetables and chicken to pot.
5. Mix Bisquick and milk, drop by tablespoon on top of gravy making four dumplings. Cook 10 minutes uncovered, 10 minutes covered.
6. Garnish with parsley and dill if using.

Eat well and have a happy day:@)

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Saturday ReView-Two Ingredient Bisquick Biscuits, Peeps for Barbie & Easter Bunny Treat Topper DIY

Just popping in with a reminder about an oldie but a goodie... Don't forget about that box of Bisquick that's in the cabinet or fridge, these Two Ingredient Bisquick Biscuits whip up in no time. And while maybe not the prettiest bun, those shaggy edges make nice crunchy bites. These are a great addition to dinner, or with some jam for breakfast:@) If you're more fond of those famous seafood house biscuits, I have a link HERE, using flour, and an easy Bisquick substitute HERE.

Bisquick Drop Biscuits-Recipe easily scaled down
2 1/4 C original Bisquick
2/3 C milk-I used Half and Half
Stir together until soft dough forms, drop by spoonfuls onto baking sheet, bake at 450 degrees 8-10 minutes or until golden brown, serve immediately.

I know folks are divided, seems either you love or ~not love~ eating Peeps... But you have to admit, they are an Easter icon. So I thought it would be fun to whip up a little stuffed Peep toy for Easter. This is a simple project that only requires some felt and either (the correct) glue or a needle and thread.

Since I didn't have matching thread I thought I'd glue mine together... 

After a few failed attempts, the best glue was Aleene's Turbo Tacky Glue. 

But... It would just be easier, and faster, to sew it.

I used a Sharpie for the eyes and nose, 

you could sew on small black beads or sew on French knots too. 

My stuffing is a thin 1/4" wide piece of felt folded in half.

You could make yours thicker if desired, and you'll be able to get more stuffing inside if you sew it.

Here's a pattern I found on-line,

Mine is about 2 1/2" long stuffed.

And I'll leave you with this cute Peeking Bunny Treat Topper that's simply made from 

pipe cleaners and googly eyes.
Just a little something to make us smile-instructions HERE :@)

Please take care, stay busy, and have a happy day:@)

Olive and Rosemary Focaccia made with Bisquick

If you happen to have some Bisquick on hand and are looking for a quick bread for dinner, this Olive and Rosemary Focaccia whipped up in no time. I had rosemary from my planter and the winey-briney kalamata olives added a nice little bite of tangy flavor. Will this replace your favorite yeast based focaccia recipe? Probably not, but I do think it's worth a try if you're pressed for time or curious to try something new.

Olive and Rosemary Focaccia-from Betty Crocker
2 C Bisquick
2 tsp garlic powder
1/2 C hot water
1/2 C pitted Kalamata olives-I cut mine in half
2 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary crushed
1 tsp olive oil-could use more

1. Mix Bisquick, garlic and water until stiff dough forms, let sit for 5 minutes.
2. Sprinkle Bisquick on work surface, lightly roll dough in it. Shape into ball and knead 50 times.
3. On ungreased cookie sheet, roll or press dough into 8" round. Sprinkle on olives, gently press into dough. Sprinkle with rosemary. I suggest dimpling the dough a bit with your fingers too.
4. Bake 12-14 minutes at 400 degrees or until lightly golden brown. 
5. Brush oil over top, let sit 10 minutes, cut into 16 wedges with serrated knife.

Try something new and have a happy day:@)

Impossibly Easy Bisquick Peach and Raspberry Pie

I wanted to try this Impossibly Easy Peach and Raspberry Pie before the berries were done for the year in my son's garden, and we were all glad I did! I decided to let the fruit flavors shine and chose to leave the spices out since my last few desserts for dinner were heavily spiced. Make sure your peaches (found mine at Dollar Tree) are thawed and as dry as possible using paper towels and be sure to note that the baking time gets split, 10 minutes without the topping, then finish baking with the topping. Don't hesitate to give this nice little pie a try folks, I think you'll like it:@)

Impossibly Easy Bisquick Peach and Raspberry Pie-from Betty Crocker
12 oz bag frozen peaches, thawed, patted dry and cut into 3/4" pieces
1/2 tsp cinnamon-I didn't use this
1/4 tsp nutmeg-I didn't use this
1 C fresh raspberries
1/2 C Bisquick-I used regular, can use gluten free
1/3 C whipping cream-I used Half and Half
2/3 C sugar
2 eggs, beaten
1 tsp pure almond extract-I used 1/2 tsp, my extract is very strong

Topping:
2 Tblsp Bisquick-I used regular, can use gluten free
1/4 C sugar
2 Tblsp butter
1/2 C slivered almonds-I didn't have 1/2 C, just tossed in what I had on-hand

1. Mix peaches and spices (if using). Pour into sprayed 9" pie plate and top with raspberries.
2. Mix Bisquick, cream, sugar, eggs and extract in large bowl and pour over fruit.
3. Bake at 350 degrees for 10 minutes and remove from oven.
4. Topping-Cut butter into Bisquick and sugar, stir in almonds. Sprinkle over top of pie.
5. Bake at 350 degrees for approximately 30-35 minutes more or until knife inserted into center comes out clean. 
6. Cool at least one hour, store covered in refrigerator.

Have a sticky sweet happy day:@)

Fried Battered Zucchini Using Bisquick Type Baking Mix

Oh, this was naughty folks:@) It's very rare that I deep fry something and this Fried Battered Zucchini was a nice little treat! The baking mix batter makes a soft puffy breading surrounding tender, yet still has some bite, zucchini sticks. I enjoyed them as is, any ideas what might be a good dipping sauce? Ranch maybe? Que the ominous music... Much like shark week during the summer, zucchini season is coming! Let's start saving recipes to use it up.

Half of the recipe is more than enough for one large 10"-ish zucchini. 

 In my world this counts as eating my vegetables...
Please just humor me:@)

Fried Battered Zucchini-adapted from jiffymix.com

Zucchini cut into approx 3" long sticks about 1/2" thick

Batter:

1 C baking mix-either Jiffy or Bisquick type mix-I used the Aldi brand

1 egg

1/4 C plus 1 Tblsp milk-I used Half and Half

1 tsp lemon pepper seasoning or your favorite seasoned salt

oil for frying
salt

1. Add baking mix, egg, milk and seasoning to bowl. Mix well.
2. Dip zucchini in batter, allow excess to drip off, and fry at approximately 375 degrees until nicely browned. Turning occasionally as needed.
3. Remove from fryer to paper towel lined plate and sprinkle with salt.
4. Serve immediately and enjoy.

Eat well and have a happy day:@) 

Pumpkin Pizzelles - And 11 Ideas for Leftover Pumpkin

These Pumpkin Pizzelles would be a great, lighter, addition to the dessert table this Thanksgiving. They bake up to a pretty orange/brown color and there is just the right hint of spices... A perfect after dinner treat to enjoy with a cup of tea or coffee.

Tip: Since pumpkin is wet, cook these pizzelles a little longer, aim for that well-done darker brown color. That will help the cookies stay crisp. 

Also, store in an airtight container, Lock-N-Lock worked great.

Need some ideas for leftover pumpkin? Click the links for: Pumpkin Sheet Cake, Pumpkin Pie Cake, Bisquick Impossible Pumpkin Pecan Cheesecake, Pumpkin BBQ Dip, Pumpkin Mustard Dip, Pumpkin Quesadillas, Pumpkin Wacky Snack Cake, Pumpkin Schmear for Bagels, Pumpkin Spritz Cookies, Pumpkin Pecan Bread for the Bread Machine, Festive Pumpkin Dip, Pumpkin Crumble, Pumpkin Spice Ice Pops.

Pumpkin Pizzelles-from Saving Room for Dessert
1 egg
1/4 C pumpkin
1/2 C sugar
1/4 C butter, melted and cooled
1 tsp vanilla
1 C A/P flour
1 1/4 tsp baking powder
1 tsp pumpkin spice

1. Whisk egg, pumpkin and sugar, mix well. 
2. Add butter and vanilla, mix well.
3. Add dry, mix until combined.
4. Cook on pizzelle press. Cool and sprinkle with powdered sugar if desired.

Enjoy pumpkin season and have a happy day:@)

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Impossible French Apple Pie

I was down to a little less than my last half cup of Bisquick, had a couple apples to use up, and needed a quick dessert for Sunday dinner... This Impossibly Easy French Apple Pie sounded perfect! The baking mix went into the pie filling, I just subbed some flour and oats for the topping. Yellow, orange and brown sprinkles on top of the pie (once it cooled down a bit) added a colorful little seasonal/Thanksgiving embellishment. Between the apples, eggs, oats and raisins... I had no problem talking myself into a slice for breakfast the next morning either:@)

Since I was "messing" with the boys favorite dessert, apple pie... 

I tossed in a handful of raisins as a peace offering:@)

The only other thing I might do differently next time is, add a tsp of vanilla to the custard.

Two other Impossible Pie favorites: Pumpkin Pecan Cheesecake HERE and Coconut Custard Pie HERE.
Don't hesitate to try any of them folks-they are all good!

Impossibly Easy French Apple Pie-adapted from Betty Crocker
3 C apples, peeled, cored and sliced-palm full of raisins optional
1 tsp cinnamon
1/4 tsp nutmeg
1/2 C Bisquick-I used the Aldi brand, had less than 1/2 C, topped measuring cup with flour
1/2 C sugar
1/2 C milk-I used Half and Half
1 Tblsp butter, softened
2 eggs
1/2-1 tsp vanilla-optional, my suggestion

Streusel
1/2 C Bisquick-I subbed 1/4 C flour, 1/4 C oats
1/4 C nuts, chopped-I used walnuts
1/4 C brown sugar
2 Tblsp butter, firm
Grease 9" pie plate.

1. Mix apples, cinnamon and nutmeg in bowl, pour apples into pie plate.
2. Mix remaining pie ingredients in bowl, until well mixed. Pour over apples.
3. Mix streusel in bowl until crumbly, sprinkle over filling.
4. Bake at 325 degrees for 40-45 minutes or until knife inserted in center comes out clean.
5. Cool 5 minutes, store in refrigerator.

Have a sticky sweet happy day:@)

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Impossible Lemon Coconut Pie

This Impossible Lemon Coconut Pie is a nice pie for spring and we all enjoyed it at Easter. For some reason I don't think of using them together often but lemon and coconut are two flavors that play together nicely. Do you remember these impossible pies? They come together quickly because you don't need to worry about making a crust, and I've never made one that didn't turn out well. Oh, and the pie bunny is optional-but sure to bring smiles:@)

My changes: I bumped up the lemon flavor and cut waaaaay back on the amount of butter the original recipe called for. I also chose to use Bisquick because that's how these pies were made back in the day... And I had some in the fridge:@)

Impossible Lemon Coconut Pie-adapted from lovefoodies.com
2 C milk-I used half and half
4 eggs
1 tsp vanilla
3/4 C sugar
1/2 C Bisquick
zest of one lemon-I really wanted it lemon-y
juice of half of the lemon
2 Tblsp butter, melted
1 C flaked coconut-I used up what I had, half sweetened, half natural

1. Put everything except coconut in blender. Blend for a couple minutes, scraping down sides a couple times.
2. Pour into a 9" pie dish that has been sprayed with cooking spray.
3. Sprinkle coconut over custard. Gently push the coconut down under the custard with fingers or a spoon.
4. Bake at 350 degrees 45 minutes or until mostly set and maybe just a tad giggly in the very center.
5. Remove from oven and cool on rack. Best if covered and allowed to set up overnight in the refrigerator.
6. Slice and enjoy!

Have a sticky sweet happy day:@)

Bisquick Impossible Pumpkin Pecan Cheesecake

I picked up a box of Bisquick and have been on an "impossible pie" kick lately... This Pumpkin Pecan Cheesecake is really good and very easy to make since there isn't a crust to worry about. Everything (except nuts) goes into the blender or food processor and simply gets poured into the pie plate. Don't hesitate to try this very creamy, perfect seasonal treat folks:@)

I made this for Sunday dinner with the kids so I just randomly sprinkled some nuts on top. If making this for the holidays I think it would be beautiful with the top covered with some very finely chopped pecans (to within 1" of the edge).

Pumpkin Cheesecake with or without Pecans
15 oz can pumpkin
8 oz cream cheese, softened
3 eggs
3/4 C sugar
1/2 C Bisquick
1/4 tsp vanilla-I used 1/2 tsp
1 1/2 tsp pumpkin pie spice-I used 2 tsp
pecans, if using

1. Spray 9" pie dish with oil.
2. Mix everything but nuts in blender or food processor for a couple minutes until combined, scrape down sides as necessary.
3. Pour into plate, top with nuts if desired.
4. Bake at 350 degrees for 45 minutes. Cool completely and store covered in the refrigerator.

Enjoy a last minute easy treat and have a happy day:@)

Jimmy Dean Sausage Cheese Balls

Hey everyone! This week for my Personal PIGskin Challenge I'm making Sausage Cheese Balls. Another classic! I can't believe I never heard of them until now... Simple and perfect. They kinda reminded me of stuffing, it's probably the sage in the sausage and the onions and celery.

They're really good folks, don't hesitate to make these, you will be thanked!

Of course Earl says they're great...

Ya gotta invite the Pig to Turkey Day!

Jimmy Dean Sausage Cheese Balls-from Allrecipes
(2) 16oz packages regular Jimmy Dean Sausage
1 1/2 C Bisquick**
4 C Cheddar cheese, shredded
1/2 C onion, finely diced
1/2 C celery, finely diced
2 tsp black pepper
2 tsp garlic, minced-I used 1/2 tsp garlic powder

1. Preheat oven to 375 degrees.
2. Mix all, form into 1" balls,  place on greased baking dish. 
3. Bake 18-20 minutes. 
4. Cool 5 minutes and serve.

Notes:

• Some say this can be hard to mix together. I had the sausage and cheese close to room temp, mixed it with my hands and had no problem. 
• Makes approx 72-1" meatballs.
• I used white cheddar, I think yellow may actually look better.
• The recipe is easily cut in half or even a fourth.
• For an extra little treat, serve with pure maple syrup for dipping on the side-very nice!
• They have a lot of flavor. Many folks mention them as a holiday favorite (both Thanksgiving and Christmas) and I can see them being very popular at a party.
• **Bisquick substitute: 1 C flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 Tblsp shortening. Mix well with a fork.

Have a happy day:@)

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Impossible Zucchini Pie and Dessert

Hey everyone-remember the Bisquick Impossible Pies? Well, they sure are easy and quite tasty, so I thought I'd make one while the zucchini and tomatoes are plentiful.

This is a half batch using my 5" baking dish.

Impossibly Easy Zucchini Pie
1 C zucchini, chopped (I grated it)
1 C tomatoes, chopped (I seeded mine)
1/2 C onions, chopped
1/3 C Parmesan cheese, grated
2/3 C Bisquick**
3/4 C milk
2 eggs
1/2 tsp salt
1/4 tsp pepper

1. Heat oven to 400 degrees and grease a pie dish.
2. Sprinkle first four ingredients into dish.
3. Mix the rest in a bowl and pour evenly into pie dish.
4. Bake 35 minutes or until a knife inserted into center comes out clean.
5. Let rest for 10 minutes, cut and serve.

Notes:

• I chose to sprinkle the salt over my shredded zucchini, and let it sit while I cut up the rest of the veggies. I then gave the zucchini a squeeze with my hands before adding to the pie dish. This got rid of the excess liquid. Since you do squeeze out some of the salt too, add a little more.
• I layered the veggies starting with tomatoes. I don't recommend that, I'd mix them all up next time.
• It took about 27-30 minutes in my counter top convection oven.
• **Bisquick substitute: 1 C flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 Tblsp shortening. Mix well with a fork.

If you like Coconut Custard Pie, This Bisquick Impossible Pie recipe is my favorite! I used a 4.5" pie dish and made one forth of the recipe.

Impossible Coconut Custard Pie

3/4 C sugar - I used 2 Tblsp

2 C milk - 1/2 C

4 eggs - 1 egg

1 tsp vanilla - 1/4 tsp

1/2 C Bisquick - 1/8 C

1 1/3 C coconut - 1/4 C + a Tblsp

1. Put everything except coconut in blender, mix slow for 3 minutes. (Since I made a small amount I used my 3 cup food chopper.)
2. Pour into greased pie plate. 
3. Sprinkle coconut over top (I push it down into the custard). 
4. Bake at 350 degrees, 45 minutes (about 38 minutes in my little oven). Cool and enjoy.

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