This recipe I must admit I got off of the Bisquick box but it is sooo good and so easy (hence the name)! It's a good way to sneak in veggies for those picky kids...ok adults...like me. Of course, this is my Betzy-fied version of the recipe.
1 lb frozen mixed vegetables
2 (10 oz) cans white meat chicken
2 tsps minced garlic
3/4 cup chopped onions
1 can Cream of Chicken soup
1/2 can milk
1 1/2 cups Bisquick flour
1 cup milk
1) Saute the onions, garlic and mixed vegetables until thoroughly thawed and tender.
2) Add chicken. Breaking it apart and mixing with vegetables.
3) Add soup and 1/2 can of milk just until well mixed.
4) In small bowl, mix Bisquick mix and milk until well blended.
5) Transfer vegetable/chicken mixture to a 2 quart casserole dish and top with Bisquick mixture.
6) Heat in preheated 400 degree oven for 25-30 minutes, until top is golden brown.
Yield: 5-6 servings
Thursday, July 9, 2009
Thursday, May 14, 2009
Susan Dayton's Rolls!
I've renamed these Susan's sweet rolls. They were perfect as the original recipe but being as I had a craving for sweet rolls this week, I added sugar to the tops & made them Sweet Rolls!
4 cups warm water
2/3 cup sugar
3 Tbsp yeast
2/3 oil
2/3 cup Potato flakes
2/3 cup powdered milk
2 Tbsp Salt
10 cups all-purpose flour
1.) Mix together the water, sugar & yeast.
2.) Knead together with the oil, potato flakes, powdered milk and flour.
3.) After completely combined, place dough in large "greased" bowl, cover with clean dishtowel until double in size.
4.) Roll out and cut into rounds with medium size biscuit cutter (I used a small cup).
5.) Preheat oven to 350 degrees. Place rolls on cookie sheet and sprinkle sugar on the tops.
6.) Bake for 20 minutes.
Yield: About 4 dozen depending on size.
4 cups warm water
2/3 cup sugar
3 Tbsp yeast
2/3 oil
2/3 cup Potato flakes
2/3 cup powdered milk
2 Tbsp Salt
10 cups all-purpose flour
1.) Mix together the water, sugar & yeast.
2.) Knead together with the oil, potato flakes, powdered milk and flour.
3.) After completely combined, place dough in large "greased" bowl, cover with clean dishtowel until double in size.
4.) Roll out and cut into rounds with medium size biscuit cutter (I used a small cup).
5.) Preheat oven to 350 degrees. Place rolls on cookie sheet and sprinkle sugar on the tops.
6.) Bake for 20 minutes.
Yield: About 4 dozen depending on size.
Monday, March 16, 2009
Irish Brown Bread!
For all the Irish/Irish at heart out there..here's a recipe sure to please!
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
3/4 cup quick rolled oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 Tbsp honey
1) Heat oven to 425 degrees. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2) Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3) Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 inches apart onto prepared baking sheet; bake 10 minutes.
4) Reduce temperature to 400 degrees. Continue baking 10 minutes longer until bread sounds hollow when tapped. Let cool 15 minutes.
Yield: Depends on how you slice/devour the bread. :-D
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
3/4 cup quick rolled oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 Tbsp honey
1) Heat oven to 425 degrees. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2) Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3) Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 inches apart onto prepared baking sheet; bake 10 minutes.
4) Reduce temperature to 400 degrees. Continue baking 10 minutes longer until bread sounds hollow when tapped. Let cool 15 minutes.
Yield: Depends on how you slice/devour the bread. :-D
Saturday, February 28, 2009
Monster Cookies!
The name says it all! They are not only big but are chock full of deliciousness! I haven't made them but have certainly had them and believe me you are liable to get a MONSTER tummy ache if you don't share...I speak from experience!
2 eggs
1 c brown sugar
2/3 c sugar
5 tbsp butter
3/4 tsp White Karo corn syrup
1/2 tsp vanilla
1 c peanut butter
1 1/4 tsp baking soda
3 c Quick Oats
4 oz chocolate chips
1 c M&Ms
1) Preheat oven to 350.
2) Mix all ingredients in large bowl.
3) Bake on ungreased cookie sheet for 10-12 minutes. Cookies will set as they cool.
Yield: About 1 dozen. Depending on how "monstrous" you make them!
2 eggs
1 c brown sugar
2/3 c sugar
5 tbsp butter
3/4 tsp White Karo corn syrup
1/2 tsp vanilla
1 c peanut butter
1 1/4 tsp baking soda
3 c Quick Oats
4 oz chocolate chips
1 c M&Ms
1) Preheat oven to 350.
2) Mix all ingredients in large bowl.
3) Bake on ungreased cookie sheet for 10-12 minutes. Cookies will set as they cool.
Yield: About 1 dozen. Depending on how "monstrous" you make them!
Peppermint Snowballs!
I haven't made these yet but have had the finished product and absolutely love them because they combine two things I love...peppermint and cookies! Happy munching!
3 c powdered sugar - Divided
1 1/4 c butter or margarine (softened)
1 tsp peppermint extract
1 tsp vanilla extract
1 egg
3 c all-purpose flour
1/2 tsp salt
1 c finely crushed peppermint candy - Divided
granulated sugar as needed
2-3 tbsp skim milk
1 tsp baking powder
1) Heat oven to 350.
2) In large bowl, combine 1 1/2 c powdered sugar, butter or margarine, peppermint extract, vanilla extract and egg.
3) Beat at medium speed, scraping bowl often until creamy (2-3 minutes).
4) Reduce speed to LOW. Add flour, baking powder & salt; Beat scraping bowl often until well blended (1-2 minutes).
5) By hand, stir in 1/2 c candy. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet.
6) Bake for 10-12 minutes or until set. Cool completely.
7) Glaze...combine 1 1/2 c powdered sugar and enough milk for desired glazing consistency. Drizzle over cooled cookies, sprinkle with remaining peppermint candy and ENJOY!
Yield: About 5 dozen
3 c powdered sugar - Divided
1 1/4 c butter or margarine (softened)
1 tsp peppermint extract
1 tsp vanilla extract
1 egg
3 c all-purpose flour
1/2 tsp salt
1 c finely crushed peppermint candy - Divided
granulated sugar as needed
2-3 tbsp skim milk
1 tsp baking powder
1) Heat oven to 350.
2) In large bowl, combine 1 1/2 c powdered sugar, butter or margarine, peppermint extract, vanilla extract and egg.
3) Beat at medium speed, scraping bowl often until creamy (2-3 minutes).
4) Reduce speed to LOW. Add flour, baking powder & salt; Beat scraping bowl often until well blended (1-2 minutes).
5) By hand, stir in 1/2 c candy. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet.
6) Bake for 10-12 minutes or until set. Cool completely.
7) Glaze...combine 1 1/2 c powdered sugar and enough milk for desired glazing consistency. Drizzle over cooled cookies, sprinkle with remaining peppermint candy and ENJOY!
Yield: About 5 dozen
Tatubiscotti!
This recipe I got from a cookie exchange Brandon had at work last yr and though I haven't made the recipe myself, I have had the finished product and can tell you they are very delicious!
6 c all-purpose flour
1 1/2 c plus 3 Tbsp granulated sugar
1/2 tsp salt
3 Tbsp baking powder
1/2 c cocoa powder
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp cinnamon
1/2 c toasted almonds (slivered or chopped)
1 1/2 c Crisco
1 c milk
1) Sift dry ingredient; work in Crisco, milk and nuts.
2) Work until consistency of pie crust.
3) Roll into balls then place them onto ungreased cookie sheet.
4) Bake 375 for 12-15 minutes.
5) Cover with frosting of your choice. (A simple glaze made with powdered sugar and milk will do)
Yield: About 14 dozen.
6 c all-purpose flour
1 1/2 c plus 3 Tbsp granulated sugar
1/2 tsp salt
3 Tbsp baking powder
1/2 c cocoa powder
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp cinnamon
1/2 c toasted almonds (slivered or chopped)
1 1/2 c Crisco
1 c milk
1) Sift dry ingredient; work in Crisco, milk and nuts.
2) Work until consistency of pie crust.
3) Roll into balls then place them onto ungreased cookie sheet.
4) Bake 375 for 12-15 minutes.
5) Cover with frosting of your choice. (A simple glaze made with powdered sugar and milk will do)
Yield: About 14 dozen.
Best Ever Butter Cookies!
As I've said before I have a weakness for Sugar cookies which also goes to include Butter cookies...ok...cookies in general. :-) I made this recipe before the Blue Ribbon Sugar Cookies (from a previous post) and thought I'd prefer the Blue Ribbon Sugar cookies but was wrong...they are different but both very good. Because I'm not very good at cutting out cookies I prefer to just drop these cookies by rounded tsp and they work just as well when you flatten them a little. Get Baking!
1 c butter (softened)
1 c granulated sugar
1 egg
2 1/2 c all-purpose flour
2 tbsp orange juice
1 tsp vanilla extract
1 tsp baking powder
1) Combine butter, sugar & egg in a large bowl.
2) Beat at medium speed until smooth & creamy. Reduce speed to LOW; add flour, orange juice, vanilla & baking powder.
3) Beat until well mixed.
4)Divide dough into thirds & wrap each in plastic wrap. Refrigerate until firm about 2 hrs or overnight.
5) Heat oven to 400 (I do 375).
6) Roll out dough onto lightly floured surface one third at a time (keeping the rest in the fridge) to 1/8 to 1/4 inch thickness.
7) Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes until edges are golden brown. Cool completely & decorate if desired.
Because I just drop them by teaspoon fulls I go straight from the chilled dough to the oven.
Yield: About 3 dozen depending on cookie cutter size.
1 c butter (softened)
1 c granulated sugar
1 egg
2 1/2 c all-purpose flour
2 tbsp orange juice
1 tsp vanilla extract
1 tsp baking powder
1) Combine butter, sugar & egg in a large bowl.
2) Beat at medium speed until smooth & creamy. Reduce speed to LOW; add flour, orange juice, vanilla & baking powder.
3) Beat until well mixed.
4)Divide dough into thirds & wrap each in plastic wrap. Refrigerate until firm about 2 hrs or overnight.
5) Heat oven to 400 (I do 375).
6) Roll out dough onto lightly floured surface one third at a time (keeping the rest in the fridge) to 1/8 to 1/4 inch thickness.
7) Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes until edges are golden brown. Cool completely & decorate if desired.
Because I just drop them by teaspoon fulls I go straight from the chilled dough to the oven.
Yield: About 3 dozen depending on cookie cutter size.
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About Me
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- Betzy
- United States
- Brandon & I met during a YSA activity in March of 2006. We were married in May of 2006. We moved to FL for 1 yr so that Brandon could get his Private Pilot's License at which point we then moved back to Buffalo. We welcomed our first daughter Yahnissi Norris into our family in December of 2007 weighing in at 5 lbs9 oz and measuring 29 3/4 inches long. She is a blessing and a joy in our lives.