ID:
21
Catagory:
Breakfast
Ingredients:
2 1/2 cups of self rising flour or
2 cups flour and 1 1/2 tbsp baking powder
1/4 tsp baking soda
2 teaspoons sugar
1/2 cup shortening or butter cold
3/4 to 1 cup buttermilk
Instructions:
Preheat oven to 425
Mix all ingredents together
Roll out to 1/2 inch thick and use cookie cutter to cut the biscuits
Place on cookie sheet and bake 13 minutes
ID:
57
Catagory:
Breakfast
Ingredients:
Topping
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
Cake
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Instructions:
1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with
cooking parchment paper.
2 In medium bowl, stir melted butter, brown sugar and
water until well blended. Stir in pecans to coat evenly.
Pour into pan, and spread pecans in an even layer; set aside.
3 In large bowl, beat Cake ingredients with electric mixer on
low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour batter evenly over pecan mixture in pan.
4 Bake 29 to 34 minutes or until toothpick inserted in
center comes out clean. Run knife around side of pan
to loosen cake. Cool pan on cooling rack 5 minutes.
Place heatproof serving plate upside down over pan
; turn plate and pan over. Remove pan. Replace any pecans
that may still be in pan on top of cake. Cool 15 minutes.
5 In small bowl, mix powdered sugar and 2 teaspoons of the
milk until well blended. If too thick to drizzle,
add additional milk, 1/4 teaspoon at a time. Drizzle with fork
over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
ID:
58
Catagory:
Breakfast
Ingredients:
Sausage Mixture
3/4
lb ground pork breakfast sausage
1
medium onion, chopped (1/2 cup)
1
can (4 oz) mushroom pieces and stems, drained
1/2
teaspoon salt
3
tablespoons chopped fresh sage
1
cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2 eggs
Instructions:
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
3
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
4
Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
ID:
59
Catagory:
Breakfast
Ingredients:
1 cup Original Bisquick™ mix
2 cups milk SAVE $
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired
Instructions:
1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In large bowl, stir Bisquick mix, milk, pepper and eggs until blended;
pour into baking dish, and top with half of the bacon.
3 Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
4 Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon.
Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Cool 5 minutes.
Top with green onion. Serve with ketchup.
5 Make-Ahead Directions: Make Bisquick bake as directed through step 2.
Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.
ID:
124
Catagory:
Breakfast
Ingredients:
3 Potato's
salt and pepper
drizzle with olive oil
TBSP butter
3 eggs
3.5 OZ Chedder cheese
1/2 tsp sweet paprika
1/2 tsp oregano
2 tbsp milk
Instructions:
Chop potatoes into 1/2 in cubes
Fry on low heat in covered pan for 12-15 minutes.
scramble eggs, paprika, oregano, salt, milk, and pepper
when potatoes are done spread out in pan and gently pour
in the egg mixture.
cook on low for 7 minutes
place dish on top of frying pan and flip the potatoes over.
slide the potatoes back off the plate into the frying pan.
sprinkle with cheese an cook 4 more minutes.