Thursday, December 28, 2023

Easy Drop Danish (using Bisquick)

This is one of those recipes that I’ve made on and off for years.  I forget about it and then while flipping through my recipe binder, I come across it again and decide to pull it out.  I don’t always have Bisquick in my pantry but when I do, this is a delicious way to use it up.  (I normally buy it when I’m making dumplings to go along with pork loin).  Make sure you have some fruit preserves in your fridge.  I used a cookie scoop to drop the dough onto the pan.  I also used my finger to make the well for the fruit.  I sprayed Pam onto a paper towel and would dab my finger in it before spreading the dough.


1/4 cup margarine or butter (softened)

2 TBSP sugar

2 cups Bisquick baking mix

2/3 cup milk

1/4 cup any flavor preserves

Mix margarine/butter, sugar and Bisquick until crumbly.

Stir in milk until dough forms, beat 15 strokes.

Drop by rounded tablespoonfuls 2” apart onto lightly greased cookie sheet.

Make a shallow well in center of each with the back of a spoon (I used my greased finger).

Fill the well with 1 teaspoon of preserves.

Bake at 450 degrees F for 10-15 minutes or until golden.

Mix up glaze while baking and then while warm, drizzle with glaze and enjoy!

Glaze ingredients:

2/3 cup powdered sugar

1 TBSP warm water (I used milk from fridge)

1/4 tsp vanilla

Beat together the glaze ingredients until smooth. (I put the glaze in a small plastic bag, snip the corner off and then drizzle.)

Monday, May 29, 2023

BBQ Ribs

 Today I made the BEST BBQ ribs using the InstaPot!  This is a recipe I will be making again and again, it was so delicious.  Fareway had a sale a couple weeks ago on what they called “extra meaty” ribs.  I only got a half a rack which was around 1.5 pounds.  I froze them right away and then got them out a couple days before cooking.  Yesterday I opened the package up, cut the rack in half (about 4 ribs each) and sprinkled my Kingsford - no salt - all purpose season all over them.  Today I cooked them.  Here is what I did:

In the IP, I stood the ribs up (coil to fit).  Add 1/2 cup water and locked the lid.  Then cooked them on high for 20 minutes, then let them steam release for 20 minutes, then turn the valve to venting position and release any remaining steam.

Then I took the ribs out of the IP and put them on a foil-lined baking sheet.  I spread BBQ sauce on both sides.  (I use Cookies BBQ sauce as it is our favorite.). Final step - broil the ribs till charred in spots, about 5 minutes.  Brush with more sauce, continue broiling until bubbling, 3 more minutes. They are ready to eat.  Be prepared to be blow away…

Credit for basic recipe: The Pioneer Woman Magazine, Summer 2023 (had multiple methods of cooking and sauce options.)

Wednesday, May 3, 2023

Blueberry French Toast Casserole

 I’ve been making this version of a French toast casserole for many years.  I added blueberries….because I add blueberries to everything I can.  It is always well received.


1 loaf French bread (13-16 oz) torn or cut into small pieces

8 large eggs

1-1/2 cups half and half

3/4 cup milk

3/4 cup maple syrup

2 Tbsp granulated sugar

2 tsp ground cinnamon

1 tsp vanilla extract

Dash salt

2 cups blueberries, fresh or frozen which have been thawed and drained.

1/2-1 cup pecan pieces (optional)

Spray or butter a 9x13 baking dish.  In a large bowl combine the eggs, half and half, milk, maple syrup, sugar cinnamon, vanilla and salt.  Mix well with a whisk or rotary beater, but don’t let it get too bubbly.  Pour mixture over the bread slices.  Push bread down into liquid to be sure everything is wet.  Mix together another Tbsp of sugar and a tsp of cinnamon and sprinkle on top.  Cover and refrigerate overnight.  The next morning preheat oven to 350 degrees F.  Uncover pan, sprinkle blueberries (and pecans if desired) on top.  Bake for 40 minutes.  Should be puffed and golden.  Serve with additional syrup if desired.


If you don’t want to go the blueberry route, you can use this praline topping. 

Praline Topping

1/2 pound butter (2 sticks) softened

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  With fingers, spread on top of casserole prior to baking.