Bisquick Dinner

QUICK DINNER — Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)

Image

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any “fillings” you want. – Cheeseburger, Pizza, BLT, Chicken and Veggies, etc…. You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the “Bisquick Mixture” – and bake at 375 for 25-30. It’s a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Recipe from Betty Crocker.

Advertisements

1-Up Mushroom Pizza Rolls

1-Up Mushroom Pizza Rolls

Image

Stolen from KitchenOverlord.com

When you need energy to make it through the mushroom kingdom on you way to rescue Princess Peach (again), level up your game with these 1-Up Mushroom Pizza Rolls.

1-Up Mushroom Pizza Rolls

1 can refrigerated biscuits
1 cup mushrooms, diced
½ cup onions, diced
2 tbsp butter
1 tbsp Italian Seasoning
20 slices pepperoni
5 slices mozzarella cheese
½ cup basil pesto
6 drops green food coloring
edible ball bearings

Image

Punch small circles in each slice of cheese. Save both the scraps and the circles.

Melt the butter in a large skillet. Saute the mushrooms and onions over a medium-high heat until the onions start to brown and the mushrooms lose some of their moisture.

Add the Italian seasoning and cook for another minute.

Flatten a refrigerated biscuit.

Image

Put a slice of pepperoni in the middle.

Image

Add a tablespoon of the mushroom mix on top of the pepperoni.

Image

See all that leftover mozzarella cheese? Add a couple scraps.

Image

Put another piece of pepperoni on top.

ImagePinch the biscuit dough closed around the top slice of pepperoni.

In case you’re tempted to add a spoonful of pizza sauce, remember that when you take a bite, the pizza sauce interior flavor will immediately fight the pesto sauce exterior flavor. Do you really want that kind of super smash brawl going on in your mouth?

Image

Put the stuffed biscuit in a mini-muffin tray, pinched side down.

Image

Bake at 375F for 14-18 minutes, or until the biscuits are golden brown.

Image

While the biscuits bake, add your green food coloring to the basil pesto.

As soon as the biscuits come out of the oven, and before you remove them from the tray, use a pastry brush to paint the tops with basil pesto.

Image

Add five cheese circles.

Image

Let the tray fully cool before removing.

Before serving, press two edible ball bearings into the base for the cold, dead eyes of all the transformed citizens of the mushroom kingdom. Don’t feel guilty for eating them. Thanks to magic, it’s not technically cannibalism. They can’t help that their new form is delicious. The kindest thing you can do for them now is put them out of their misery in three or four quick bites.

Image

These make great snacks for kart racing, intergalactic exploration, or smashing your brother in a brawl.

(You can make it vegetarian by subbing in soy pepperoni and soy sausage. Sadly, refrigerated biscuit dough has dairy, so if you want to make them vegan, you’ll have to make yeast rolls from scratch.)

CROCK-POT BEEF AND BROCCOLI

Image

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.