2 C. Bisquick
1/3 C. cream or milk
3 Tbl. Sugar
1 egg
1 teas. vanilla
Heat oven to 425. Combine all ingredients, scoop with small ice cream scooper. Flatten and top with Raw Sugar if desired. (makes it pretty. Bake for 11 minutes.
[b]Chocolate Chip Variation:[/b] Add 1 C. chocolate chips. Bake at 425 for 11 minutes.
[b]White Chocolate Raspberry Variation[/b]: Add ½ C. white chocolate chips and ½ C. frozen raspberries. Work quickly and don’t over mix. Bake at 425 for 12 – 13 minutes.
1 C. Brown Sugar
5 Tbl. Margarine or Butter
4 Tbl. Light Corn Syrup
Large Apples – 2 to 4 – peel and slice 1/4 inch thick
3 Eggs (may need more)
1 C. Milk (may need more)
1 Teas. Vanilla (may need more)
French Bread – may be days OLD or fresh – cut 3/4 inch thick
In small saucepan, cook brown sugar, butter, and syrup until thick – about 5 – 7 minutes.
Pour into an ungreased 9 x 13 pan.
Arrange sliced apples all over the top of the mixture.
In a mixing bowl, beat eggs, milk, and vanilla together.
(Add more eggs, milk, and vanilla as needed)
Dip in bread slices for about 1 minute until soaked.
Place bread over apples, cover & refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake uncovered for 35 – 40 minutes. Tastes like warm apple fritters.
6 eggs, beaten
2 1/4 C. milk
1 teas. salt
1 teas. dry mustard
1 small onion, diced
1 green pepper, chopped
2 small cans mushrooms, drained
1 – 2 cups shredded cheese swiss or cheddar (I used sharp cheddar)
1 – 2 pounds diced ham or browned and drained pork sausage
8 slices buttered bread, cubed. (I make butter sandwiches and cube)
Combine eggs, milk, seasonings, & vegetables. (I didn’t have the mustard or green pepper, so I left it out) Fold in bread, cheese, and meat. Pour into greased 9 x 13 pan or casserole dish.
Refrigerate several hours or overnight.
Bake at 350 for one hour.
3 tbsp yogurt
2 tbsp chopped onion (or dried minced onion)
1 tbsp mayonnaise
1 tbsp dijon mustard
1 tbsp ketchup
1/2 tsp dried thyme
1/4 tsp grated lemon peel
1 tsp cajun seasoning
1/4 tsp garlic powder or 1 clove garlic
1/4 tsp black pepper
Squeeze of fresh lemon juice
1. Mix all ingredients in bowl and chill.
2. Serve with shrimp or crab or on top of fish.
I got this one from good old Cool Carnz. Great over chicken breasts or pork chops. Make sure you grill them to help caramelize the natural sugar in the honey.
1/2 Cup olive oil
1/2 Cup Dry Sherry Wine
1/2 Cup Honey
1 tbsp Parsley flakes
1 tsp course ground pepper
2 tsp lemon juice
1. Mix all ingredients.
2. Pour over 4 chicken breasts or pork chops.
3. Let marinade for 4 hours and grill.
1/2 Cup Olive Oil
1/4 Cup Soy Sauce
4 tsp Worcestershire Sauce
2 tsp Dry Mustard
1 tsp Course Ground Pepper
2 tbsp Red Wine Vinegar
1 tbsp Parsley Flakes
4 tsp Minced Garlic or 4 Cloves
2 tsp Lemon Juice
1. Combine ingredients
2. Marinade any steaks you like – works really well on Sirloin. This makes enough to marinade about 2 twelve ounce sirloins
3. I usually let them marinade at least 12 hours if not 24.
Not a super fast recipe but still delightful in every way if you are up for something a little different and yummy!!! 🙂
6 Peppers
1 lb ground meat (whatever your pleasure here – we used beef)
One small onion, chopped
3 or 4 shakes worchestireshire sauce
1/2 cup rice (i used instant brown rice)
1/2 cup water
1 can diced tomatoes
Season Salt, pepper, oregano, basil, garlic (whatever seasonings really)
1 can tomatoe soup
1 can bloody mary mix
Shredded cheese
Brown the meat and and onions.
Add the Worcestershire sauce, rice, water, diced tomatoes (with juice) and seasonings. Simmer until rice is tender.
Preheat oven to 350 degrees
Bring salted water to boil. Boil peppers (cut off tops and remove seeds) for 5 minutes.
Set peppers in a baking pan and put a little salt in each.
Take the full can of tomato soup and mix it with the bloody mary mix (or water if you prefer) until you get a consistency like gravy. Use as much liquid as you prefer. I used a can of soup and about a half can of bloody mary mix.
Add a layer of cheese, meat filling, tomato soup mixture and a little more cheese to each pepper.
Bake approximately 30 minutes until heated through and cheese is melted and bubbly (more if you like your peppers softer).
This makes a lot of bread, but you can easily halve the recipe.
1 loaf French bread
1 stick unsalted butter
1 packet Hidden Valley Ranch dressing mix
Split bread lengthwise. Combine butter and dressing mix; spread evenly on bread halves. Bake at 450 for 7-10 minutes, until butter is melted and edges are lightly browned.
Combine:
6 cups marinara sauce
1 lb. ground beef or Italian sausage (or a combo of the two), browned and drained
Combine:
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 15 ounce carton ricotta cheese
You will also need one 8-ounce box lasagna noodles.
In a Crock Pot, layer meat sauce, noodles (break to fit), cheese mixture, meat sauce, noodles, cheese mixture, sauce, noodles, sauce. Cover and cook on LOW for 4-5 hours.
1 can whole berry cranberry sauce
1 envelope onion soup mix
1 8 oz. bottle Russian dressing
2-3 pounds chicken breasts
Place chicken in a 9×13 baking dish. Combine cranberry sauce, dressing and soup mix; mix well and pour over chicken. Cover tightly. Bake at 250 for two hours. Uncover and bake another 30 minutes.