Spicy Cheeseburger Pie
2 tsp evoo
1 lb ground meat
1/2 red bell pepper-diced
2 cloves garlic-minced
1 sm can diced green chilies
s and p-to taste
1/8 tsp red pepper flakes
4 oz shredded cheese
1/2 cup Bisquick baking mix-myo or commercial
1. Preheat oven to 400.
2. Spray a 9 inch deep dish pie plate with non stick cooking spray.
3. In a heavy bottomed skillet, add oil, ground meat, onion, bell pepper, garlic, and red pepper flakes. Cook over medium heat until meat is done. Drain.
4. Spread meat mix in prepared pie plate. Add green chilies and shredded cheese. Spread evenly over meat layer.
5. In a small bowl, whisk eggs. Add baking mix and milk; blend until smooth. Pour onto top layer in pie plate.
6. Bake 25-30 minutes, or until browned and bubbly.
1 cup baking mix
3/4 cup brown sugar
1/2 cup quick cooking oats
1/4 cup butter-softened but not melted
2 cups apples-sliced
1/2 tsp ground cinnamon
1/2 tsp ground ginger
juice of 1/2 lemon
1. Squeeze lemon juice onto apple slices.
2. Prepare a 8x8 baking dish
3. In a large bowl, add baking mix, sugar, and oats. Mix well. Cut butter into mix using a pastry blender or fork.
4. Spread 1/3 oat mixture into bottom of dish.
5. In a single layer, place apple slices over bottom mixture.
6. Spread remaining oat mix over apples. Sprinkle cinnamon and ginger on top.
7. Bake at 350 for 35 minutes.
Raspberry-White Chocolate Muffins (-OR- Blueberry, Strawberry, or Blackberry)
2 cups Bisquick® mix (myo or commercial)
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries,(OR blueberries, blackberries, etc)
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
For a sweet finish, dip tops of muffins into melted butter and then into coarse sugar crystals or granulated sugar.
1 can (21 ounces) cherry pie filling
1 cup Original Bisquick® baking mix (myo or commercial)
1/4 cup milk
1 tablespoon granulated sugar
1 tbsp brown sugar
1 tablespoon butter or margarine, softened
1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.
2 cups diced cooked chicken
1 can (15.5 oz) pinto or black beans, drained, rinsed
1/2 cup salsa
3 teaspoons chili powder
1/4 teaspoon garlic powder
16-oz velveeta, cut into cubes
1 cup Bisquick® mix (myo or commercial)
3/4 cup milk
2 tablespoons butter, melted
1 cup shredded lettuce
1 Roma tomato, diced
4 medium green onions, sliced
1. Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch
glass baking dish with cooking spray.
2. In large bowl, mix chicken, beans, salsa, chili powder and garlic
powder; stir in cheese. Spoon into baking dish. In small bowl, mix
Bisquick mix, milk and butter. Pour and spoon evenly over chicken
3. Bake 30 to 35 minutes or until crust is golden brown. Top with
lettuce, tomato and onions. Serve with guacamole, sour cream and
pickled sliced jalapeños, if desired.
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