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http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Pumpkin Pie Pudding

1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup granulated sugar
1/2 cup Bisquick baking mix
2 eggs, beaten
2 tablespoons melted butter
2 1/2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours.

Puffy Peach Pancake

2/3 cup water
1/4 cup butter or margarine
1 cup Bisquick
4 eggs
2 cans (21 ounces each) peach pie filling

Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13×9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).

Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Praline Biscuits

1/2 cup butter or margarine, melted
1/2 cup brown sugar, packed
24 - 36 pecan halves
cinnamon
2 cups Bisquick Baking Mix
1/2 cup cold water

Heat oven to 425 degrees. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecan halves in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir bakin mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray; let pan remain over biscuits a few minutes. Makes 1 dozen.

Plantation corn Sticks

2 eggs (fresh or powdered)
1 cup Bisquick Baking Mix
1 cup cornmeal
1 1/2 cup buttermilk (fresh, powdered, or made from canned milk)
2 tablespoons salad oil

Heat oven to 450 degrees. Heat 12 generously greased corn stick pans, medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with rotary beater until fluffy. Beat in remaining ingredients just until smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins 15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you like, with butte

r. Makes 12 servings.

Pie Crust

1 cup Bisquick
1/4 cup butter (at room temperature)
3 tablespoons water

Mix all ingredients together right in the pie plate. Press into plate and around edges. Bake at 450 degrees F for 8 to 10 minutes. Cool completely.

Pepperoni Dunkers

2 c Original Bisquick
1/2 c cold water
1/2 c chopped pepperoni
1/4 c butter or margarine, melted
1 TBSP grated Parmesan cheese
1 c pizza sauce

In a bowl, stir Bisquick, water and pepperoni until dough forms; beat 20 strokes. Place dough on surface dusted with Bisquick. Gently roll in Bisquick to coat. Shape into ball; knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into about fourteen 5-inch strips. Twist ends of strips in opposite directions. Place on ungreased baking sheet. Press ends onto baking sheet to fasten securely. Generously brush with butter; sprinkle with cheese. Bake at 425* for 10–12 minutes or uuntil light golden brown. Heat pizza sauce until hot. Dunk bread into pizza sauce.

Peachy Pecan Dumplings

12 ounces sliced peaches with juice
1 cup Bisquick
1/2 cup granulated sugar, divided
1/3 cup chopped pecans
1/3 cup milk (fresh, canned, or powdered)
2 tablespoons margarine, melted
1/2 teaspoon cinnamon

Heat peaches in a 10-inch skillet. Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10–15 minutes.

Note: can top with Dream Whip.

One-Skillet Spaghetti Mac

1/2 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder, if desired
1/4 cup water
1 egg
1 pound lean (at least 80%) ground beef (fresh, canned or dried)
2 cups spaghetti sauce
3/4 cup water
1 cup uncooked small elbow macaroni

Heat oven to 375°F. In small bowl, stir together Bisquick® mix, cheese, garlic powder, 1/4 cup water and the egg; set aside. In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of skillet, leaving center open. Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.

Alternatively try using a spaghetti sauce that already has meat in it (ground beef, Italian sausage, etc.) rather than the pound of ground beef called for.

Nuts about Nutella Cookies

Makes about 4 dozen.

1/2 cup (1 stick) butter
2/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed browned sugar
1 egg (fresh or powdered)
2 cups Bisquick
1/2 cup toffee chips
1/2 cup Nutella
2 1/2 tablespoons milk (fresh, canned or powdered)
2 tablespoons confectioners’ sugar

Preheat oven to 325 degrees F. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool.

In a small saucepan over low heat, whisk together Nutella, milk and confectioners’ sugar until smooth. Dip cookies into glaze and remove to wax paper to cool completely.

Mexican Corn Cakes (Cooking for 2)

3/4 cup Bisquick
1/4 cup cornmeal
1/2 cup milk
2 egg whites
1 cup Thick ‘n Chunky salsa
1/4 cup corn (from canned)
1 tablespoon chopped ripe olives
1/2 cup refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
sour cream, if desired

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Layered Onion Bake

2 cups Bisquick
1/2 cup cold water
1 can (3 oz) French fried onions
1½ cups shredded Swiss or Monterey Jack cheese (about 6 oz)
4 eggs
1 can (10 3/4 oz) condensed cream of onion soup
1/2 tsp salt
1/8 tsp pepper

Heat oven to 375º. Grease 13×9’’ pan. Mix baking mix and water until soft dough forms; beat with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25–30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. 6–8 servings.

High Altitude: Heat oven to 400º. Use boiling water to make dough.