Bisquick Recipes Cookies – Easy & Quick To Prepare!

Betty Jefferson asked:


These bisquick recipes cookies are quick, easy and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some bisquick recipes cookies:

>> Bisquick Cookies
1 egg 1 instant pudding/small package 1/4 c oil 3/4 c bisquick

Combine all ingredients. Roll into balls and place on cookie sheet.
Flatten slightly. Bake at 375 degrees for 7-8 minutes.

>> Bisquick Sausage
1 lb cheddar cheese 1 lb breakfast sausage 3 c bisquick mix

Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on un greased baking sheet and bake at 300 degrees for 25 to 30 minutes or until lightly browned. May be made ahead and frozen.

>> Bisquick Butterscotch Brownies
1 1/2 cups chopped pecans 1 box brown sugar 1 can coconut 1 stick butter- room temperature 1 teaspoon vanilla 2 cups bisquick® baking mix 4 large eggs

Mix all ingredients and bake in 9×13 baking pan. Bake on preheated 350f oven for 45 minutes. Cool on rack, cut while warm.

>> Strawberry Shortcake (Bisquick)
2 Pt strawberries — sliced 2/3 c sugar 2 1/3 c bisquick 3 tb sugar 3 tb margarine or butter — melted 1/2 c milk 3/4 c whipping (heavy) cream

Sprinkle strawberries with 2/3 c. Sugar; let stand 1
hr.

Preheat oven to 425 f.

Mix bisquick, 3 tb. Sugar, margarine and milk until
soft dough forms. Drop by rounded tablespoonfuls into
6 mounds on ungreased cookie sheet. Sprinkle with
sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff.
Split shortcakes; spoon strawberries between halves
and over tops. Top with whipped cream.

High altitude: heat oven to 450 f. Decrease the 3 tb.
Sugar in shortcakes to 1 tb.

That’s it for today! If you want more bisquick recipes cookies, be sure to visit us today at:

Crockpot Yankee Pot Roast With Strawberry Pretzel Salad – Both Diabetic Friendly

Linda Carol Wilson asked:


Today’s busy families require all the help they can get to have sit-down family meals. Here is a menu to help you out. This meal starts with an easy crockpot Yankee pot roast. Add Strawberry-Pretzel salad which serves as both a salad and dessert. And the best part is that it can be made ahead and kept in the refrigerator until serving time. This is a simple meal but is much better for your family than fast food.

YANKEE POT ROAST

2 1/2 – 3 lbs beef chuck roast
1 lb med baking potatoes, scrubbed, quartered
2 large carrots, cut into inch-size pieces
1 medium onion, quarted
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup reduced-sodium beef broth

Trim excess fat from beef and discard. Cut into serving size pieces; sprinkle with salt and pepper. Combine vegetables and spices in slow cooker. Place beef pieces over vegetables. Pour the broth over beef. Cover and cook on low 8 to 9 hours or until beef is fork tender. Discard bay leaves before serving.

Note: 1 large parsnip, cut into bite size pieces may be added for more flavor.

Serves six. Per serving with parsnip: 494 calories, 48 g protein, 35 g carbs

STRAWBERRY-PRETZEL SALAD

2 cups coarsely ground unsalted pretzels
1/4 cup Splenda Brown Sugar Blend
1/2 cup melted butter
8 oz cream cheese
3/4 cup Splenda
1 small tub sugar-free whipped topping
2 small boxes sugar-free strawberry gelatin
2 cups hot water
2 pkgs (10-oz each) sugar-free frozen strawberries

Preheat oven to 350 degrees.

Mix pretzels, brown sugar blend, and butter; press into the bottom of a 9 x 13-inch pan. Bake 8 minutes. Allow crust to cool.

Blend cream cheese with Splenda; beat. Fold whipped topping into cream cheese mixture; spread over crust. Dissolve gelatin in hot water; add frozen berries. When gelatin begins to thicken, pour over the cream cheese mixture. Refrigerate until serving time.

Note: Graham crackers may be substituted for the pretzels.

Enjoy!

Home-made Strawberry Wine – The Simplest Recipe

Milos Pesic asked:


With a perfect blend of the freshest and sweetest fruits, strawberry wine is among the delicate and exquisite wines you can make at home. If you are unrelenting in making a strawberry wine, you should plan this in advance especially if you are thinking of serving this for a particular occasion because strawberry wines need to age for one year.

To start the winemaking process, gather the needed ingredients. They include seven pounds of whole, freshly picked strawberry fruits. Wash them and hull. You will also need 2 galloons of boiling water, lemon juice and five pounds of sugar.

To begin the preparation, mash the strawberry fruits in a large crock, or any fitting casserole. Cover the mashed strawberries with boiling water. Add the lemon juice and stir the mixture quickly for around two minutes. You may set this aside, covering with a linen cloth. Rest the crock in a dark and cool area, and make sure to stir it everyday for a week.

After a week, purify the concoction through cheesecloth that is double layered and strain them in a large bowl, thoroughly discarding the strawberry pulp. Mix the strawberry liquid and the sugar, stirring them constantly until the sugar is dissolved. Pour into a container and let it stand for another week, still stirring daily.

When the second week is over, you may pour the strawberry juice into a galloon of wine bottle, preferably glass-made. Cork them loosely. Let it rest in a dark and cool place for about three months. When you see that the wine is no longer bubbling and perfectly clear, you may pour it into individual wine bottles, cork them and let them age for a year. By doing so, you will be serving and tasting a deliciously homemade strawberry wine. This recipe can yield about 40 servings or two galloons.

Strawberry wine may vary accordingly. You can choose to taste it semi sweet, lightly sweet or sour or completely sweet.

Strawberries provide favorable effects to one’s health. In addition to having low amount of calories and fats, these fruits are also rich in fiber, folate, antioxidants, potassium and vitamin C. compared to bananas, oranges and apples, they top as far as nutrient contents are concerned.

Apart from strawberry wine, the fruit can also be a perfect ingredient to make cereals, salads, yogurts, muffins, cakes and desserts. They can be eaten dried, frozen or fresh.

Favourite Irish Recipes

Dara Ward asked:


Are you sick of the same old food? Want to try that something different? Perhaps you want to impress the lady or man in your life with your culinary skills. Below are some of the best Irish recipes around.

Bacon and Cabbage Soup

Ingredients:

1 Medium Onion sliced

Butter-5-60 Grammes

4 medium potatoes peeled and sliced

1 Cabbage-use Savoy or Spring cabbage

Chicken Stock-750ml

Salt and Pepper

Bay Leaves-5 for flavour

250 Grammes Ham or Bacon

Toss the butter onto the pan as add the sliced onions as it begins to melt. Add your potatoes nicely sliced and the cabbage. Cook for about 3 minutes. Add the stock, continue to cook. Throw in the bay leaves and bring to the boil. Turn heat down and cook until potatoes are soft. Add the ham or bacon and simmer for 30 minutes. Season as required with salt and pepper.

Rillettes of Fresh and Smoked Salmon

This is a great little snack for those hot summer days.

Ingredients:

225 Gramme Poached Salmon Flaked

175 Gramme Smoked Salmon cut into small pieces

3 Spoons Fresh Cream

I spoon of Horseradish Sauce

Some chopped Dill

Chopped Chives

Salt and Pepper

I pinch of Cayenne Pepper

1 good squeeze of fresh lemon

Throw all the ingredients into a bowl and mix well. Serve as a chilled salad or in a sandwich. Its that simple. Delicious!

LA Weight Loss Recipes – 4 Great Recipes

Angela Boyle asked:


There are hundreds of LA Weight Loss receipts available in the market, however a very few of them are discussed below. They are supposed to be the simplest receipts to cook at home and get benefit from their ingredients so that it may help you out to lose extra fat and calories from your body and you just become a person with a beautiful body after a few months.

The first one is Strawberry Shortcake. Its recipe is as place a rice cake in a small bowl; prepare LA Drink Mix with 4 ounces water, add lemon juice, place strawberries on top of rice cake and pour drink mix over strawberries. Garnish with strawberry on top.

The next recipe is Pasta and Veggies with Vinegar. Its recipe is as cook pasta according to package directions. In a large pan, cook the squeeze pepper, and garlic in oil, until crisp. Add pasta, vinegar, salt, and pepper; to vegetable mixture and mix well. Add the tomato; cook and stir until fully heated.

The next recipe is Boiled Ginger Scallops. Its recipe is as arrange scallops in a single layer in a baking dish and saturate. Heat soy sauce adds ginger root, lemon juice, and brown sugar; and simmers 2 – 3 minutes. Pour over scallops. Cover the dish and refrigerate at least for 2 hours. Remove scallops from marinade and place in a single layer on a boiler pan. Boil 4 inches from heat until scallops are opaque.

The next recipe is Orange Mango Smoothie. Its cooking recipe is as in a blender, combine ice, mango, milk, orange juice, and honey. Blend until smooth. Pour into chilled glasses and garnish with an orange slice.

It should be under consideration that each of LA Weight Loss receipts is low calorie and full of nutrition and proteins. These receipts are easy to cook and bake at home, while the LA Weight Loss program also offers online help about the cooked receipts for their clients.

All About Strawberry Shortcakes

Dennis R Weaver asked:


Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800’s, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books.

Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good.

What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe.

Three Ways to Make Shortcakes

1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.

2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it’s perfect.

3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.



Strawberry Hints

Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long.

Original Strawberry Shortcake Recipe



Ingredients

2 cups all-purpose flour (or more–see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more–see above)

1 tablespoon melted butter or cream for brushing

2 tablespoons large crystal sugar such as turbinado sugar

2 pints ripe strawberries

1/4 cup sugar

1 cups heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the strawberries:

Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.



Chocolate Caramel Raspberry Shortcake Recipe



Ingredients

1 3/4 cups all-purpose flour (or more–see above)

1/4 cup cocoa

1/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more–see above)

1 tablespoon melted butter for brushing

2 tablespoons large crystal sugar such as turbinado sugar

1 1/2 pints ripe raspberries

1 cup heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Chocolate syrup

Caramel syrup

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the raspberries:

Wash the raspberries. Garnish the dessert with the raspberries.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.



Blueberry Cream Cheese Shortcake Recipe



Ingredients

2 cups all-purpose flour (or more–see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more–see above)

1 tablespoon melted butter or cream for brushing

1 1/2 pints ripe blueberries

2 tablespoons sugar

2/3 cup heavy cream

1 eight-ounce package cream cheese

2/3 cup powdered sugar

1 teaspoon lemon zest

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the blueberries:

Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.

For the whipped cream:

Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.

To serve:

Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.



See photos and the printable version of All About Shortcakes.

Kugel Recipe

Michael Sternfield asked:


You just cannot improve upon this delicious kugel recipe (also called noodle casserole). What’s not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert. Either way, it’s guaranteed to please.

Ingredients:

three-quarters cup (1 ½ sticks) salted butter or pareve margarine, melted

three-quarters cup packed dark brown sugar

1 cup pecans, halved

1 pound wide noodles

4 large eggs, lightly beaten

1 teaspoon ground cinnamon

one half cup granulated sugar

2 teaspoons salt, or to taste

Pour half the butter into 12-cup mold or tube pan and swirl around bottom and up sides. Press brown sugar into bottom, and then press the pecans into sugar.

Cook noodles in boiling water according to package directions. Drain.

Mix noodles with eggs, remaining melted butter, cinnamon, granulated sugar and salt. Spoon into prepared mold.

Bake at 350 degrees Farenheit for one hour and fifteen minutes, or until top is brown. Let stand fifteen minutes before unmolding. Top will become slightly hard, like a praline. Serve cold or at room temperature.

Yields 10 to 12 servings.

More Traditional Jewish Recipes available at Jewish Fusion.

How to Make Old-Fashioned Strawberry Dumplings

Shelly Hill asked:


When the strawberries are in season here on the East Coast, I enjoy going to the farmer’s market and picking them up by the basketful. One of the desserts I enjoy making for my family is this old-fashioned strawberry dumplings recipe, that was given to me back in the early 1980’s by my great aunt.

If you are not familiar with this type of recipe, it reminds me of a baked cobbler and a shortcake mixed together. Before you get started with the recipe, you will want to wash and hull your fresh strawberries.

We like to serve ours with vanilla ice cream, vanilla yogurt or whipped cream on top, along with additional sliced strawberries for garnishing.

Strawberry Dumplings Recipe

Ingredients:

1/3 cup granulated sugar

2/3 cup tap water

3/4 teaspoon vanilla extract

1 cup all-purpose flour

2 1/4 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 teaspoon ground cinnamon

4 tablespoons butter, softened

1/2 cup cold milk

1 pint or 2 cups fresh strawberries

1 tablespoon granulated sugar

nonstick cooking spray

Preheat oven to 350 degrees.

In a large saucepan, combine the 1/3 cup granulated sugar with the water. Bring the mixture to a full boil and then reduce the heat to low. Simmer the sugar mixture uncovered for 5 minutes. Stir in the vanilla extract with a non-metal spoon and turn off the heat.

In a large bowl, sift together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, ground cinnamon and salt. Cut in the butter and mix with the flour mixture until its nice and crumbly in consistency. Slowly stir in the cold milk until all ingredients are well combined.

Lightly spray a 2 quart casserole dish with nonstick vegetable cooking spray. Place washed strawberries into the bottom of the casserole dish. Using a tablespoon, drop the dough on top of the berries until it is all used up. Pour the hot sugar mixture from your saucepan on top of the berry and dough mixture in the casserole dish.

Bake in a 350 degree oven, uncovered for 30-40 minutes or until done. 

The Taste Of Something Different – Strawberry Wine

Matt Ellsworth asked:


Strawberry wine is one of those delicious treats that can be used in so many different ways. Strawberry wine is not simply any old wine, it is like the nectar of the gods. You can drink strawberry wine on its own or you can use it in a smoothie, or you can even use strawberry wine the next time you make a party punch. The uses for strawberry wine are endless and they only add to the universal appeal of it.

The vast majority of people love the taste and the smell of fresh strawberries right? There is nothing that smells so much like summer than strawberries and that is just what strawberry wine smells like, fresh strawberries. Everyone can enjoy a wonderfully chilled glass of strawberry wine on a hot afternoon, or a cold one for that matter.

Strawberry wine is not made with grapes like many other wines, it is made only from strawberries. In most cases you will find that strawberry wine is made from whole strawberries. This gives the wine a more full bodies flavor that is not too sweet and that has tons of flavor.

My favorite strawberry wine recipe is for a strawberry wine ice. This is one of the simplest recipes that was ever created and one of the most delicious.

All you have to do to make the strawberry wine ice is pour a bottle of strawberry wine into a big saucepan along with a cup or so of sugar, just how much sugar is dependent upon how sweet you like your things to be. You will then heat the strawberry wine mixture until the sugar has melted completely. Then freeze this mixture. Leave it in the freezer until it is frozen straight through.

When it comes time to serve this frozen strawberry wine drink all you have to do is take it out of the freezer and pop it into the blender. Blend until smooth and pour into drink glasses and serve. If you are having a party you can add a little sprig of mint to each glass as a garnish. This is a great way to show off your culinary skills without straining yourself at all.

This strawberry wine drink is a great crowd pleaser but you can make it for yourself if you would like to just make a smaller portion of it to freeze. Any time of year this strawberry wine ice will add some fun and flavor to your day.

3 Easy Strawberry Ice Cream Recipes

Kara Kelso asked:


If you are in the mood to make ice cream with your ice cream maker, these three easy strawberry ice cream recipes can make a nice summer treat. Each are different, so you have options depending on the ingredients you have at home.

Recipe #1 – NON-DAIRY STRAWBERRY

2 teaspoons kosher gelatin

1/4 cup apple-strawberry juice

2/3 cup all-fruit strawberry jam

3 cups vanilla soy milk

1 teaspoon vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions.

Makes about 1 quart.

Recipe #2 – OLD-FASHIONED STRAWBERRY

1 pt Strawberries

1 c Sugar

1 Egg

1 c Half and half

1 t Vanilla

3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer’s instructions.

When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.

Recipe #3 – STRAWBERRY SORBET

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Enjoy!