Buckeyes

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Bisquick Dinner

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

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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.

1-Up Mushroom Pizza Rolls

1-Up Mushroom Pizza Rolls

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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

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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.

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Put a slice of pepperoni in the middle.

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

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

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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?

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

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

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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.

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Add five cheese circles.

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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.

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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.)

Homemade Mixes

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Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Uncle Bob’s Texas Ranch Sheet Cake

This is a super simple dessert and is one of my Dad’s favorites on his birthday. I got the recipe from my Uncle Bob and fell in love with the simplicity and great flavor.
Remember to read the entire thing before gathering your ingredients so you don’t miss anything.

TEXAS (RANCH) SHEET CAKE

BRING TO A BOIL:
2 STICKS OF BUTTER
4 TABLESPOONS COCOA
1 CUP WATER

REMOVE FROM HEAT AND MIX:

2 CUPS SUGAR                                    1/2 CUP BUTTERMILK
2 CUPS FLOUR                                      1 TEASPOON VA
1 TEASPOON BAKING SODA            2 EGGS (BEATEN)
1/2 TEASPOON SALT

POUR INTO A GREASED 13X15X1 INCH PAN AND BAKE AT 350 DEG. FOR 20 TO 25 MIN.

WHILE CAKE IS BAKING MAKE ICING:

1 STICK BUTTER
4 TABLESPOONS COCOA
4 TABLESPOONS BUTTERMILK

MELT AND MIX ON TOP OF STOVE (DO NOT BOIL)

ADD:
1 BOX POWDERED SUGAR
1CUP NUTS
1 TEASPOON VANILLA
KEEP MIXTURE WARM AND MELTED UNTIL CAKE IS REMOVED FROM OVEN.  POUR ICING ON HOT CAKE AND SMOOTH OVER CAKE WHILE IT IS STILL HOT.

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Photo isn’t mine either but it looks close. Found image on Google Images so props to the owner.