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Bisquick was created in 1931 by General Mills under the Betty Crocker brand name. It was created to help homemakers make biscuits quickly but soon became a basis for many creative food items. Out of Bisquick?...no problem…One cup of Bisquick can be made by combining 1 cup all-purpose flour, 1½ tsp. baking powder, ½ tsp. salt and 1 Tbsp. oil.

Sausage Balls

This has always been a favorite of many ever since it came out in the 1970’s.. There are several variations. This is the one I included in my plantation cookbook, Bobwhite Quail & Buttermilk Biscuits,

 

2 cups Bisquick

1 cup (4-oz.) sharp Cheddar Cheese,

   grated  (½ of an 8-oz. block)

1 lb. Jimmy Dean bulk sausage (mild or hot)

 

Combine all ingredients together, mixing well, using hands. Shape into 1-inch balls. Place on lightly greased cookie sheets and bake 350º for 20 to 25 minutes. (until brown)  Immediately remove from pan and serve hot.  Makes about 70 tiny sausage balls (depending on size)

Note: Do not cook sausage ahead of mixing the ingredients together as it drains a lot of the grease and makes the finished product dry.

Tip: Make a double batch and freeze in bags of 12 each. They can go straight from freezer to oven by increasing the baking time 5 or 10 minutes.

Bisquick’s Velvet Crumb Cake

This quick & easy breakfast or dessert cake was introduced in 1951 and has remained a favorite

 

 cups Bisquick

½  cup sugar

1   large egg

½   cup whole milk

2   Tbsp. butter, softened

1  tsp. vanilla

Topping (below)

 

Preheat oven to 350º.  Grease and flour 8x8x2-inch baking pan (or 9-inch round). Combine Bisquick, sugar, egg, milk, and butter and beat with mixer on low speed for about 30 seconds, scraping bowl constantly. Then increase speed to medium and beat for 4 minutes (time), scraping bowl occasionally.  Pour into baking pan and bake for 20 to 25 minutes, until a toothpick inserted in center comes out clean. Cool slightly; then spread topping over cake.  Makes 8 servings

Note: Don’t over bake or cake will be dry.

 

Topping:

½ cup flaked coconut

1/3 cup light brown sugar, packed

¼ cup chopped nuts

3  Tbsp. butter, softened

2  Tbsp. milk

 

Combine all topping ingredients in a small bowl and spread over cooled cake. (it’s wet)  Set under the broiler about 3 inches from heat about 2 minutes or until golden brown. (Watch or coconut will burn).

 Note:  Optional: Instead of the broiled topping, you can put sliced fresh strawberries or fresh blueberries on top with Cool Whip.  OR: Cherry, Peach or Blueberry pie filling.

Note: Cake can be doubled for 9x13-inch pan; doubling topping also.

Chili Con Quesa Dip

Need a fast dip?

 

1 lb. box Velveeta cheese

1 (10-oz.) can Rotel tomatoes

2 (4-oz.) cans chopped green chilies

 

Cut Velveeta cheese in small cubes; place in saucepan over low heat, stirring constantly to melt.  Drain tomatoes and green chilies and add to melted cheese. Pour into serving dish and serve hot with corn chips.    Makes 3 cups

Sometimes when you half a recipe everything is simple until you get to half an egg! To measure ½ an egg, beat one whole egg lightly with a fork or whisk, then measure out 2 tablespoons (measuring tablespoon, not kitchen tablespoon).  This will give you half an egg!!!
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