Easy Bisquick Meals & Snacks

Easy Blueberry-Lemon Coffee Cake

Rasberry-Banana Oat Bread

Praline Peach Pancakes

Turkey Sausage Quiche

Peanut Butter Waffle Toast

Roasted Vegetable Egg Bake

Ranch Veggie Bites

Mini White Pizzas

Canadian Bacon-Pineapple (or Pepperoni) Pinwheels

Sweet Potato Biscuits

Cheddar and Green Onion Biscuit Poppers

Orange Blueberry Bread

Cinnamon Chip-Oatmeal Muffins

Chicken and Biscuits

Ultimate Chicken Pot Pie

Chicken-Vegetable Soup with Mini-Dumplings

Ham Chowder with Rolled Parmesan Biscuits

Ultimate Oven-Fried Chicken

Roast Beef Pot Pie

Do-Ahead Breakfast Bake

Big Batch Cheese-Garlic Biscuits

Glazed Raisin-Cinnamon Biscuits

Frosty Snowmen Pastry's

Cherry-Chocolate Pudding Cake

Ultimate Peaches 'n Cream Coffee Cake

Hoppin' Honey Bunny Biscuits

Grasshopper Cheesecake

Triple-Chocolate Crinkles

Raspberry-Peach Cobbler

Ultimate Triple-Chocolate Bars

Chicken Pot Pie

This recipe is from a Betty Crocker-Bisquick recipe. So yummy and so easy to do. I loved that it did not require that much prep time. Great weekday meal. :) Just trust me on the yumminess! 

Chicken Pot Pie

Prep: 15 min         Bake: 40 min        Servings: 6

Ingredients:

1 Package (16 oz.) frozen mixed vegetables

1 cup cut up cooked chicken 

1 jar (12 oz) chicken gravy

2 cups shredded Wisconsin Cheddar (or regular) cheese (8 oz) 

1 cup Bisquick mic

1/4 cup milk

1/4 cup dried thyme 

2 eggs

1. Preheat oven to 375. Heat veggies, chicken and gravy to boiling in a large sauce pan, stirring frequently; keep warm.

2. Stir cheese, Bisquick, milk, thyme, and eggs with a fork until blended. Pour chicken/veggie mixture into ungreased casserole pan. Pour batter over chicken mixture. 

3. Bake 35-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. 

Garlic Chicken Farfalle

*Photo by Kevin and Amanda

My family and I absolutely LOVE this recipe. We have this quite a bit when we have people over for dinner and they always ask for the recipe... which I usually forget to give them. *blush* I am so absentminded sometimes. But here it is. Try it! I guarantee it will become your new favorite. The flavors are awesome. And leftovers are REALLY good too-and that is saying something as I generally do not like leftovers. Head over to Kevin and Amanda to see the original post on her Garlic Chicken Farfalle recipe. 

Garlic Chicken Farfalle

Ingredients:

-     16 oz. Farfalle pasta

-     1 c. heavy whipping cream

-     3-4 chicken breasts (boneless, skinless)

-     2 to 3 cloves garlic, crushed OR garlic salt                                 

-     1 Tbsp. pepper (I know it seems like a lot-but trust me it is good. If you are hesitant you can just do 1/2 tbs though)

-     1/2 c. butter

-     1 lb. bacon, cooked and crumpled

-     1/2 c. shredded Parmesan cheese

-     1 (12 oz) Lawry’s mesquite marinade with lime juice

In a Crock pot, cook chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

* An easy way to do the bacon is cook it in the oven. WAY easier and less messy. I usually cook it for about 30min on a cookie sheet at 400 degrees. Enjoy!

Cinnamon Bun Popcorn

*Photo by Wingledings

These look SO stinkin' GOOD! What an awesome idea for family night or Christmas treat plates. Go over to Wingledings to see the original post on Cinnamon Bun Popcorn.

Cinnamon Caramel Corn with Pecans & White Chocolate 

Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. 

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.  

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.  

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. 

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Decadent Snickers Cupcakes

*Photo by Kevin & Amanda

OH.

MY.

GOODNESS....

Can we say YUM! I love snickers! These look absolutely delicious. You can go over to Kevin and Amanda to see the original post with more pics of their Decadent Snickers Cupcakes. And you can bet that I am going to be trying these very soon. 

Decadent Snickers Cupcakes
with Chocolate Mousse Filling

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling

2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting

1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla

1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/decadent-snickers-cupcakes-with-chocolate-mousse-filling.html#ixzz18hdeLZJl

Mini Caramel Apples

*Photo by Wingledings

I love the taste of caramel apples, but it always seems so big, messy, and not enough caramel to finish the apple. :) I saw these and immediately a light bulb went on upstairs... YUMMY! So doing these during Christmas. And they look so cute and fun. Head over to Wingledings to see the tutorial. 

Grilled Chicken Pasta in a Tomato Cream Sauce

*Photo by Kevin and Amanda

This is a REALLY great recipe. Whenever we are going to have company, we have this a lot of the time. It is easy, and I usually have all the ingredients on hand. And it is DELICIOUS! I love it! Go over to Kevin and Amanda to see the original post with more pics of this Grilled Chicken Pasta in a Tomato Cream Sauce.

Grilled Chicken Pasta in a Tomato Cream Sauce

*AKA Tomato Basil Pasta in our house :)

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning (I actually used Montreal Chicken Seasoning, we just liked it better, but both were good) :)
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Colorful Chicken Alfredo

*Photo by Kevin and Amanda

I have to say that Amanda's site is one of my all time absolute favorite sites. I love her recipes, fonts, fashion tips, EVERYTHING! Some of our all time favorite recipes came from her site.

Here is one of them. Do not be daunted, it really is a pretty easy recipe. And SO WORTH IT. It is so flavorful and your taste buds will literally SING when you taste this. Go over to see her original post with more pics of the Colorful Chicken Alfredo.

Colorful Chicken Alfredo

1 lb boneless, skinless chicken breasts

2 quarts water
8-10 bouillon cubes

1 quart water
1 tbsp salt
1/2 lb farfalle noodles

1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each

1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper

6 leaves fresh basil chiffonade

Directions

Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).

Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).

In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.

Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.

Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.

Caramel Apple Cupcakes

*Photo by A Cook's Quest

Caramel...Apples...CUPCAKES!!! What more can I say people! Go here at A Cook's Quest to see the original post.

Caramel Apple Cupcakes

Recipe Source: Everyday With Rachel Ray magazine (October 2010)

**makes about 12 cupcakes

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla
2 apples, peeled and shredded
1 1/2 cups caramel candies (about 25)
2 tablespoons heavy cream

Heat oven to 350 F and line cupcake pan with paper liners. Peel, and shred your apples using a box grater or food processor.

In a large bowl whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well combined. Add oil and vanilla. Add to the flour mixture and stir until just combined.Stir in the apples and spoon into cupcake liners until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, about 25-35 minutes. Transfer to a rack and cool completely.

In a small sauce pan or double boiler, over medium to low heat, melt the caramels and cream together. Stir frequently. When the caramels are smooth and no lumps remain remove from heat and allow to cool just slightly. Spread over the top of the cooled cupcakes and allow to set up or enjoy right away.

Brownie Batter Chocolate Fudge Cupcakes

*Photo by Kevin and Amanda

OH MY! I think I have been struck dumb with awe.... I will be making these soon...very soon. Go here at Kevin and Amanda to see the original post with more pics.

Brownie Batter Chocolate Fudge Cupcakes
with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Cheesy Chicken, Bacon and Avocado Quesodillas

*Photo by Kevin and Amanda

What is not to love about these!! Yummy. Here is the recipe. Go here to Kevin and Amanda to see the original post with more pics. Thanks once again Amanda.

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Cookies 'N Cream Oreo Fudge Brownies.

*photo from Kevin and Amanda.com

These look absolutely.... decadent. Cannot wait to try them.

Cookies ‘N Cream Oreo Fudge Brownies

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Go here to Kevin and Amanda.com to see the original post with more pics.

Chocolate Chip Cookie Dough Cupcakes

*photo from Kevin and Amanda.com

I tryied this cupcake from some where else and have been dieing to get the recipe.... heeeLLOO! Cookie dough...

Cupcake...

COOKIE dough.

*sigh*

Go here to see the Kevin and Amanda.com original post. I love her!

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.