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.

Ingredients:

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.)

Honey Fruit Salad

Is this not the prettiest bowl of fruit you've ever seen?  Absolutely appetizing!  The dressing is not overpowering but the subtle honey sauce makes it an especially sweet treat!  It only takes about 10 minutes to assemble, so if you have your fruits ready to go you can put it together in no time!

Honey Fruit Salad (Taste of Home, Simple &Delicious Cookbook)


2 medium bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries  (I used blackberries)

2 cups sliced strawberries
5 Tbsp honey
1 tsp lemon juice
3/4 tsp poppy seeds


In a large bowl, combine the bananas and berries.  In a small bowl, combine the honey, lemon juice and poppy seeds.  Pour over fruit and toss to coat.  Yield: 8 servings


Fruit options:  depending on the time of year you can change out the fruit - you could use mangoes, peaches or blackberries.

Pistachio Nut Bread

I cannot believe I haven't blogged about pistachio bread!  This is one of our family all-time favorites!  It is super moist and delicious.  The pretty green color makes it especially popular at our annual St Patrick's Day festivities.  My mom made it many times over the years to the delight of her 7 children and many grandchildren. When I make it now I try to always make a loaf to send to my niece Angie that lives in Chicago.  I'll send it with her mom (my sister Patty) or try to put a loaf in Angie's hands when she visits.  It is just a nice reminder of "grandma".

Pistachio Nut Bread


Cake ingredients
1 box yellow cake mix
1 (4 oz) pkg pistachio pudding
1 cup sour cream
1/2 tsp almond extract
4 eggs
1/2 cup canola oil


Topping ingredients
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts, chopped fine


Instructions
Mix dry cake mix and pudding mix together.  Add sour cream, almond extract, eggs and oil.  Beat on medium speed for 2 minutes.  Pour half the batter into 2 lightly greased bread pans (4-1/2" X 6-1/2" X 2-1/2").


Mix topping ingredients and sprinkle half of the topping onto the batter in the two pans.  Top with remaining batter.  Sprinkle with remaining topping mixture.  Bake at 350 degrees for 50 minutes or until it tests done.

Ready to go in the oven!

Ready to eat!  Delicious!!!

Cinnamon Fruit Biscuits

This past week we had our monthly potluck at work. Since hubby and I work together we have a period of months that we have to take 2 items. This month I was responsible for the breakfast and hubby was responsible for the entree. I didn't get any pics of the meatloaf that I made but I'm going to share that recipe also because it is very much a winner! I made two things for our breakfast, one sweet and one savory. Both were super easy, new recipes that I got out of Taste of Home's 5-Ingredient Cookbook. The first one that I'm going to share is the Cinnamon Fruit Biscuits. If you didn't want to spend alot of money but wanted to take something that will go over big - - this would be the ticket! This recipe definitely goes into the "keeper" recipe file!

Cinnamon Fruit Biscuits
(from Taste of Home's 5-Ingredient Cookbook)

1/2 cup sugar
1/2 cup ground cinnamon
1 tube (12 oz) refrigerated buttermilk biscuits, separated into 10 biscuits
1/4 cup butter, melted
10 tsp strawberry preserves

In a small bowl, combine the sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon of preserves.

Bake at 375 degrees for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot). Yield: 10 servings

This is a picture of the biscuits before they went into the oven. Instead of using a wooden spoon handle I used the following kitchen tool. It made the indentation larger. (I used the smaller of the two ends.)

Here is a pic after they came out of the oven. They look like little kolaches don't they? But they definitely don't taste like kolaches. Much sweeter due to the sugar cinnamon coating. Feel free to change up the preserves based on personal taste.

These went over very well. I quadrupled the recipe so the guys at work could have a couple apiece. They taste best the first day, but are still eatable on the day after!

Cheese and Sausage Muffins

Personally, I don't each cheese so I can't even say that I tried these. But everyone that did said they were good. It probably would add to the flavor to add some grated cheddar cheese just to add to the cheesey taste. This recipe came together very quickly once you have the sausage cooked up. Mine weren't served warm because I made them the night before, but I'm sure they would be at their peak taste if served right out of the oven.

Cheese and Sausage Muffins
(Taste of Home's 5-Ingredient Cookbook)

1 pound bulk hot pork sausage
1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
1/2 cup milk
2 to 3 tsp rubbed sage
3 cups biscuit/baking mix

PLUS (my addition) - 1/2 to 1 cup of grated cheddar cheese

In a skilled over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened.

Fill greased miniature or regular muffin cups two-thirds full. Bake at 400 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Yield: 4 dozen mini-muffins or 2 dozen regular muffins.

Fruity Baked Oatmeal

I came across this recipe in the following cookbook in November of 2008 and have made it many times ever since. It is one of those recipes that you can change it up very easily with different fruits. It is great warmed up or room temperature. We eat it as a breakfast "on the go" type of meal. Definitely one of our family favorites. I like to mix everything up and put it in the fridge over night and bake it in the morning, so it is warm. This recipe will be used by our family for years to come!

Here is a picture of the cookbook I got it out of. It has become one of my favorites. It has many recipes that I've already made and liked and many more that I'm itching to get started on!

Fruity Baked Oatmeal
source: Taste of Home, simple & delicious cookbook
2 cups quick-cooking oats
1 cup packed brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 eggs, slightly beaten
1 cup milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3c cup fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries.
Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired. Yield: 9 servings
Editor's note: If using frozen blueberries, do not thaw before adding to batter
My comments: I have added dried cranberries, mashed bananas, chopped nuts, and applesauce (instead of apples). You really have lots of room for variation. You should have approximately 1-1/2 to 1-3/4 cup of add-ins, regardless of what they are.

Blueberry Oat Bars

If you are looking for an alternative to the store bought breakfast bars this is the recipe for you. When you make it yourself you know exactly what you are getting. This bar recipe is one that has great taste and is nutritious. I've made it many, many times and it has become a family favorite!

Blueberry Oat Bars
Source: Hy-Vee Test Kitchen (Hy-Vee.com)

Ingredients:

2 cups uncooked quick oats

1/2 cup raw pumpkin seeds (pepitas)

1 cup sliced almonds

9 Tbsp wheat germ

1/2 cup honey

2 Tbsp Spenda brown sugar blend for baking

2 Tbsp salted butter

2 tsp vanilla

1 (4 oz) package of dried blueberries

Combine the oats, pumpkin seeds, almonds and wheat germ on a large baking sheet. Bake at 350 degrees F for 10 minutes, stirring occasionally, until oats and almonds are light brown.

Meanwhile, combine the honey, Splenda brown sugar blend, butter and vanilla in a medium saucepan. Cook over medium heat until butter is melted. Stir in oat mixture and blueberries. Press mixture firmlly into an 8X8 inch baking dish sprayed with non-stick spray.

Bake at 300 degrees F for 25 minutes. Allow bars to cook before removing from pan. Cut into squares and store in an airtight container for up to a week.

Serves 15 (1 bar each)

Nutrition information (per serving): Calories: 210; Carbs: 29 g; Cholestrol: 5 mg; Dietary Fiber: 5 g; Fat: 8 g; Protein: 6 g; Sat Fat: 1.5 g; Sodum: 15 mg; Sugar: 15 g; Trans Fat: 0 g

My comments:
This is another recipe that you can easily change up by using a variety of dried fruits, cranberries, cherries, you name it! Just do not use any frozen berries! I did it once and it added to much moisture to the bars - they did not hold a shape at all. In fact you practically had to eat them with a spoon they were so crumbly. Tasty...but crumbly!

This picture is the toasting of the oats, pumpkin seeds, almonds and wheat germ.

This picture is of the honey, brown sugar, butter and vanilla being heated in the saucepan.

Enjoy!

Fresh Apple Brownies

Apples, apples everywhere! My boss, Margaret has apple trees in her yard. They aren't pretty to look at, but they bake up great. Margaret has been busy making pies and bars and freezing them for future enjoyment. She sent a box of apples home with me so I knew I had to get busy before they go bad. I found this recipe in my collection. It is handwritten and I have no idea where I got it from, so I can't give anyone credit. But it uses a fair amount of apples (2 - 2-1/2 cups, chopped) and it tastes very good. The apple taste shines through! And since I love nuts in everything, I was generous when it came time to add them.

This picture is "before" the batter went in the oven.

This one is when it came out.

Fresh Apple Brownies

(source unknown)

Cream together:

1/3 cup shortening

1 cup sugar

1 egg

3 Tbsp cream or milk

Mix dry ingredients together:

3/4 tsp baking soda

1/4 tsp nutmeg

1/2 tsp cinnamon

1 cup flour

Add dry ingredients to creamed mixture. Mix together.

Add:

2 - 2-1/2 cups finely chopped apples

1/4 cup chopped nuts (optional)

Spread in a greased 9X13 pan. Bake @ 375 deg for 30-35 minutes or till lightly browned. Cool completely before cutting.

Fruit Salsa with Cinnamon Chips

A few years ago I found this recipe for fruit salsa and chips. I will admit that there is a little bit of work involved, but it is soooo worth it! The mixture of fruits is just perfect and everyone who tries it falls in love! The chips are so good that they could be used in other sweet dips. I could see them used with a chocolate chip cheese ball. (I’ll share that another time!) The chips themselves are pretty easy and if you have some tortillas sitting around, needing to be used this would be the perfect recipe. You could probably even use some sort of savory spices and just eat them by themselves. (Sounds like I may need to do some experimenting in the future…)

I had a party to go to, hosted by my good friend Jennifer. The party theme was, “Dippy Blondes”, and we were to all bring a dip to share. Now I’m not blonde, and I’m certainly not “dippy”, but I loved the idea of a themed party bringing a bunch of gals together, to do two of my favorite things: eat and talk! We had a ton of fun and I won’t be surprised if Jennifer finds other interesting themes to bring us together again in the near future! This fruit salsa and chips recipe was my contribution to the party and it was very well received!

Here are some pictures taken while making this recipe. First up was cutting up the fruits, which is really the time intensive part of this whole process. The recipe didn’t say to cut up the strawberries, but I did – into small pieces. And the raspberries I sorta smashed.

Next, mix in the sugars and fruit preserves…and you are done. It just needs to chill!

On to the chips. I used whole wheat tortillas in this recipe. I cut them up into wedges using a pizza cutter and then sprayed them with the butter flavored cooking spray. Then you sprinkle them with the cinnamon /sugar mixture and spray them again. (I do NOT use 2 cups worth like the recipe calls for.)

Put them on a baking sheet (I like to use the pizza pan so they get crispy on both sides) and bake.

After baking them and allowing them to cool completely, you can store them in a plastic ziploc bag or container. They'll stay fresh for several days!


Here is the recipe:

Fruit Salsa and Cinnamon Chips
From Allrecipes.com – named for Annie

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious applies – peeled, cored and diced
8 oz raspberries
1 pound strawberries
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor

10 (10 inch) four tortillas
butter flavored cooking spray
2 cups cinnamon sugar ( I never use this much)

Directions
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.

Preheat oven to 350 degrees F.

Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle with desired amount of cinnamon sugar. Spray again with cooking spray. Cut into wedges (a pizza cutter works great) and arrange in a single layer on a large baking sheet.

Bake in preheated oven 8 to 10 minutes. Repeat with additional tortilla wedges till all have been baked. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.