Apple to the Core

Bisquick Recipes

Bisquick Chocolate Chip Banana Bread

• 1-1/3 cups mashed very ripe bananas, (2 large)

• 3/4 cup sugar

• 1/4 cup milk

• 3 tbl vegetable oil

• 1/2 tsp vanilla

• 3 eggs

• 2-2/3 cups Original Bisquick

• 1/2 cup semisweet chocolate chips

Heat oven to 350º. Grease bottom of loaf pan, 9x5x3". Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick and chocolate chips. Pour into pan. Bake 50-60 minutes or until toothpick in center comes out clean; cool 10 minutes. Remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

High Altitude: Heat oven to 375º and bake 55-60 minutes. 

Quick Cheeseburger Bake

• 1 lb ground beef

• 3/4 cup chopped onion

• 1 can condensed Cheddar cheese soup

• 1 cup frozen mixed vegetables

• 1/4 cup milk

• 2 cups Bisquick

• 3/4 cup water

• 1 cup shredded Cheddar cheese

Heat oven to 400º. Generously grease 13x9" baking dish. Cook beef and onion in skillet until beef is browned; drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter and sprinkle with cheese. Bake 30 minutes. Makes 6-8 servings.

Easy Lasagna Squares

• 1/2 cup creamed cottage cheese, small curd

• 1/4 cup grated Parmesan cheese

• 1 lb ground beef, cooked and drained

• 1 tsp dried oregano leaves

• 1/2 tsp dried basil

• 1 can (6 oz) tomato paste

• 2 cups shredded mozzarella cheese

• 1/2 cup milk

• 2 eggs

• 2/3 cup Bisquick

• 1 tsp salt

• 1/4 tsp pepper

Preheat oven to 400º. Grease a square baking dish 8x8x2". Layer cottage cheese and Parmesan cheese in dish. Mix beef, herbs, pastes and 1/2 cup mozzarella cheese; spoon evenly over top. Beat milk, eggs, Bisquick, salt and pepper with wire wish until smooth, about 1 minutes. Pour into dish. Bake for 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Put back in oven until cheese is melted. Cool 5 minutes before cutting. Makes 4-6 servings.

 Tomato-Beef Stew with Biscuits

• 2 lbs beef stew meat, cut into 1" pieces

• 1 cup chopped onion

• 2 tbl vegetable oil

• 1 can (4 oz) mushroom stems and pieces

• 1 can  (16 oz) whole tomatoes

• 1 can (6 oz) tomato paste

• 2½ cups hot water

• 1 tbl sugar

• 1½ tsp salt

• 1/4 tsp pepper

• 1 bay leaf

• 1/2 tsp dried thyme leaves

• 1/4 tsp dried marjoram leaves

• 1 cup thinly sliced carrots

• 1 cup sliced celery

• 1/4 cup cold water

• 2 tbl all purpose flour

• 2 cups Bisquick

• 1/3 cup margarine or butter, melted

• 1 cup dairy sour cream

Cook and stir beef and onion in oil in Dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, sugar, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until beef is almost tender, about 1½ hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 450º. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes Drop by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 10 minutes. Makes 5-6 servings.

High Altitude: Cook beef until almost tender, about 2 hours. Heat oven to 475º.

Reuben Turnovers

• 2 cups Bisquick

• 1/2 cup cold water

• 2 pkg (2.5 oz each) thinly sliced smoked corned beef

• 1 can (8 oz) sauerkraut, well drained

• 3 tbl thousand island dressing

• 1 cup shredded Swiss cheese (about 4 oz)

• 2 tbl margarine or butter, melted

Heat oven to 400º. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 18x12"; cut into 6 squares. Layer corned beef over triangular half of each square. Mix sauerkraut, dressing and cheese; spoon over corned beef. Fold dough over sauerkraut mixture, forming a triangle. Press edges with floured fork to seal. Brush tops with margarine; sprinkle with caraway seed or poppy seed if desired. Bake on ungreased cookie sheet until golden brown, about 20 minutes. Makes 6 servings.

High Altitude: Heat oven to 425º. Use boiling water to make dough.

Chili-Cheese Casserole

• 2 cans (4 oz each) whole green chilies, drained and seeded

• 2 cups chopped tomatoes

• 2 cups shredded Cheddar Cheese

• 1 cup Bisquick

• 1 cup milk

• 3 eggs

• 1/2 tsp salt

Heat oven to 375º. Grease square baking dish 8x8x2". Arrange chilies in single layer in dish. Sprinkle with tomatoes and cheese. Beat remaining ingredients with hand beater until smooth; pour over top. Bake until knife inserted in center comes out clean. Bake 30-35 minutes. Makes 6-8 servings. 

High Altitude: Bake 40-45 minutes.

Layered Onion Bake

• 2 cups Bisquick

• 1/2 cup cold water

• 1 can (3 oz) French fried onions

• 1½ cups shredded Swiss or Monterey Jack cheese (about 6 oz)

• 4 eggs

• 1 can (10 3/4 oz) condensed cream of onion soup

• 1/2 tsp salt

• 1/8 tsp pepper

Heat oven to 375º. Grease 13x9" pan. Mix baking mix and water until soft dough forms; beat with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25-30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. 6-8 servings. 

High Altitude: Heat oven to 400º. Use boiling water to make dough.

Harvest Bounty Casserole

• 3 cups cut-up fresh green beans, cooked and drained

• 2 medium green peppers, chopped

• 6 medium tomatoes, chopped

• 3 cups shredded Cheddar cheese (about 12 oz)

• 1 cup Bisquick

• 1 cup milk

• 6 eggs

• 2 tsp salt

• 1/2 to 1 tsp cayenne pepper

Heat oven to 350º. Grease 13x9" pan. Spread beans and green peppers in dish; sprinkle with tomatoes and cheese. Beat remaining ingredients with hand beater until smooth; pour over vegetables and cheese. Bake uncovered until golden brown, 45-50 minutes. Let stand 10 minutes before cutting. Makes 10-12 servings. 

Ham-Mushroom Squares

• 1 1/2 cups chopped onion

• 1 cup chopped celery

• 1/2 cup chopped green pepper

• 1 can (4 oz) mushroom stems and pieces, drained

• 2 tbl margarine or butter

• 2 cups Bisquick

• 3/4 cup mil

• 1 egg

• 2 cups cooked ham, diced

• 3/4 cup dairy sour cream

• 1 egg

• 1 tsp salt

• 1/4 tsp pepper

Heat oven to 400 degrees. Grease square pan, 9X9x2 inches. Cook and stir vegetable in margarine until tender. Mix baking mix, milk and 1 egg; spread in pan. Lay ham and onion mixture on top. Mix remaining ingredients; pour over onion mixture. Bake 30 to 35 minutes or until golden brown. Makes 9 servings.

Beef and Bean Casserole

• 1 lb ground beef

• 1/2 cup chopped celery

• 1/2 cup chopped onion

• 1/4 cup chopped green pepper

• 1 can (6 oz) tomato pasted

• 1/2 cup water

• 1 tbl chili powder

• 1 tsp salt

• 1 tsp paprika

• 1 can (16 oz) lima beans, drained

• 1 can (16 oz) pork and beans

• 2 cups Bisquick

• 1/2 cup cold water

• 4 oz Velveeta, cut into 10 cubes

• 2 tbl milk

• 2 cups corn chips, crushed

Heat oven to 425 degrees. Cook and stir beef, celery, onion and pepper in 10 inch skillet until brown; drain. Stir in paste, 1/2 water, chili powder, salt, paprika and beans. Heat to boiling, stirring frequently; reduce heat.

Mix baking mix and 1/2 cup cold water until soft dough forms; beat 20 strokes. Smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 10X5 inches. Cut lengthwise into halves; cut each half crosswise into 5 equal parts. Shape each part around cheese cube, forming a ball. Dips each in milk; coat with chips. Pour beef mixture into ungreased 2 quart round casserole; arrange balls on top. Bake until golden, 15 to 20 minutes. Makes 5 servings.

High Altitude: Heat oven to 450 degrees. Use boiling water to make dough. Use a 3 quart round casserole.

Custardy Chicken Bake

• 2 tbl vegetable oil

• 6 chicken breast halves

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 1/2 cups Bisquick

• 1 1/2 cups milk

• 3 eggs

• 1 tsp dried tarragon leaves

• 1/2 tsp salt

• Mushroom sauce (below)

Heat oven to 350 degrees. Grease rectangular baking dish 13x9x2 inch4s. Heat oil in 10-inch skillet until hot. Fry chicken until light golden brown on both sides. Place chicken, skin side up, in dish. Sprinkle with 1/2 tsp salt and the pepper.

Beat baking mix, milk, eggs, tarragon and 1/2 tsp salt by hand until smooth; pour over chicken. Bake until golden brown and chicken is done, about 55 to 60 minutes. Serve with mushroom sauce.  Makes 4 to 6 servings.

Mushroom Sauce - Mix 1 can (10 3/4 oz) condenses cream of chicken soup, 3/4 cup milk, 1 jar (4 1/2 oz) sliced mushrooms; drained, and tbl snipped parsley in a 2-qt sauce pan. Heat to boiling, stirring frequently.

High Altitude: Heat oven to 375 degrees. Prepare as directed except - brown chicken, place in dish. Bake 15 minutes; pour egg mixture over chicken. Continue as directed.

Impossible Cheeseburger Pie

• 1 lb ground beef

• 1 cup chopped onion

• 1/2 tsp salt

• 1 cup cheddar cheese

• 1 cup milk

• 1/2 cup Bisquick

• 2 eggs

Preheat oven to 400 degrees. Cook beef and onions until browned. Stir in salt. Pour into greased pie plate. Sprinkle with cheese. Stir rest of ingredients together with fork until smooth. Pour into plate. Bake for 30-35 minutes or until knife in center comes out clean.

Easy Italian Casserole

• 1 lb ground beef

• 1/2 cup chopped onion

• 1 clove garlic, crushed

• 1 can (15 oz) tomato sauce

• 1 can (4 oz) mushroom stems

• 1 tsp sugar

• 1/2 tsp each oregano and basil

• 1/4 tsp each salt and pepper

• 2 cups Bisquick

• 1/2 cup milk

• 1 egg

• 8 slices American Cheese

• 1/4 cup grated Parmesan cheese

Cook and stir ground beef, onion and garlic in a 10 inch skillet over medium heat until beef is brown; drain. Stir in tomato sauce, mushrooms, sugar, oregano, basil, salt and pepper. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. 

Heat oven to 400 degrees. Grease 9x9x2" pan. Mix baking mix, milk and egg; spread half of the mixture in pan. Top with 4 slices of cheese. Spoon beef mixture over cheese. Top with remaining cheese slices and sprinkle with Parmesan cheese. Drop remaining dough by spoonfuls onto cheese. Sprinkle with paprika if desired. Bake uncovered until light brown, about 20 minutes. Makes 6 to 8 servings.

Ham Quiche Wedges

• 2 cups Bisquick

• 1/2 cup cold water

• 3 eggs, beaten

• 1 cup sour cream

• 1 cup shredded Cheddar cheese (about 4 oz)

• 1/2 cup sliced green onions

• 1/2 tsp onion salt

• 1 cup finely chopped cooked ham

Heat oven to 425 degrees. Grease a 12-inch pizza pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Press dough on bottom and up side of pan with floured hands. Bake 10 minutes.

Mix eggs, sour cream, cheese, onions and onion salt; pour over crust. Sprinkle ham over egg mixture. Bake until set, about 25 minutes. Let stand 5 minutes before cutting. Makes 6 to 8 servings

(High Altitude: Use boiling water to make dough)

Spicy Pizza Bake

• 1 pound bulk Italian sausage

• 1/2 cup chopped onion

• 1/4 cup chopped green pepper

• 1 can (15 oz) tomato sauce

• 1/2 cup sliced ripe olives

• 2 tbl Bisquick

• 2 cups shredded  mozzarella cheese

• 1 cup Bisquick

• 1 cup milk

• 2 eggs

• 1/4 cup grated parmesan cheese

Heat oven to 425 degrees. Cook and stir sausage, onion and pepper until brown; drain. Stir in sauce, olives and 2 tablespoons Bisquick. Heat to boiling, stirring frequently. Boil and stir 1 minute. Pour into a 13x9 inch pan; sprinkle with mozzarella. Beat 1 cup Bisquick, the milk and eggs until smooth; pour over mozzarella. Sprinkle with Parmesan. Bake until deep golden, about 20 minutes. Makes 6 servings.

High altitude: Heat oven to 450 degrees.

Oriental Tuna Casserole

• 1 pkg (6 oz) frozen Chinese pea pods

• 1 can (10 3/4) oz) cream of mushroom soup

• 1/4 cup milk

• 2 cans (6 1/2 oz each) tuna, drained

• 1/2 cup sliced green onions

• 1/2 cup diagonally cut celery

• 1 can (8 oz) sliced water chestnuts

• 1 cup Bisquick

• 3 tbl cold water

• 2 tsp soy sauce

• 1 tbl margarine, melted

• 2 tsp sesame seeds

Heat oven to 425 degrees. Rinse frozen pea pods under running cold water to separate; drain. Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in a 3 qt saucepan. Heat to boiling, stirring constantly; reduce heat.

Mix Bisquick, water and soy sauce until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well-floured cloth-covered board. Knead 5 times. Roll dough into 5-inch square. Cut into 1-inch squares. Pour hot tuna mixture into ungreased 1 1/2 quart round casserole. Top with dough squares; spread with melted margarine. Sprinkle with sesame seed. Bake until golden brown, about 15 minutes. Makes 5 to 6 servings.

High Altitude: Heat oven to 450 degrees. Use a 2 quart round casserole.

Impossible Vegetable Pie

• 2 cups chopped fresh broccoli or sliced fresh cauliflowerets

• 1/2 cup chopped onion

• 1/2 cup chopped green pepper

• 1 cup shredded Cheddar cheese (about 4 oz)

• 1 1/2 cups milk

• 3/4 cup Bisquick

• 3 eggs

• 1 tsp salt

• 1/4 tsp pepper

Heat oven to 400 degrees. Lightly 10 inch pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 cup water to boiling) Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, onion green pepper and cheese in pie plate. Beat remaining ingredients until smooth. 15 second in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. Makes six servings.

High Altitude: Cook Fresh broccoli or cauliflower about 7 minutes.

Cabbage Patch Stew

• 1 pound ground beef

• 2 medium onions, thinly sliced

• 1 1/2 cups coarsely chopped cabbage

• 1/2 cup chopped celery

• 1 can (16 oz) stewed tomatoes

• 1 can (15 1/2 oz) kidney beans

• 1 cup water

• 1 tsp salt

• 1/4 tsp pepper

• 1 1/2 tsp chili powder

Cool and stir ground beef in Dutch oven until brown; drain. Add onions, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder. heat to boiling ant reduce heat.

Dumplings - Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms. 

Drop dumplings by spoonfuls onto boiling stew. Cook uncovers over low heat for 10 minutes. Cover and cook 10 minutes. Sprinkle dumplings with paprika if desired.

Layered Tostada Bake

• 1 pound ground beef

• 1/2 cup chopped onion

• 1 envelope (1 1/4 oz)  taco seasoning mix

• 1 can (8 oz) tomato sauce

• 1 can (16 oz) refried beans

• 1 can (4 oz) whole green chilies, chopped

• 1/2 cup sliced ripe olives

• 1 cup Bisquick baking mix

• 1/2 cup yellow cornmeal

• 1/4 cup milk

• 1 egg, beaten

• 2 tbl vegetable oil

• 1 cup sour cream

• 1 egg

• 2 cups shredded Cheddar cheese

Heat oven to 375 degrees. Grease a 12X8 rectangular baking dish. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chilies and olives.

Mix baking mix, cornmeal, milk, 1 egg and oil until moistened; beat vigorously for 30 seconds. Spread in dish. Spoon beef  mixture over dough. Mix sour cream, 1 egg and cheese and spoon over beef mixture. Bake 30 minutes. Let stand 10 minutes before cutting. Makes 6 to 8 servings.

High Altitude: Heat oven to 400 degrees. Us a 13X9 rectangular pan.