Archive for the ‘Breads Muffins & Biscuits’ Category

Easy Homemade Italian Bread

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Makes 4 small loaves of bread or 8 bread sticks:

2 1/2 cups of Bisquick

2 tablespoons dried chopped onions

2 tablespoons dried Italian herbal blend

1/2 cup shredded sharp cheddar

1 teaspoon garlic powder

Directions:

Mix bisquick and all ingredients with just enough water to cause thick consistency.  Divide dough into 4 equal parts. Roll out to about 4 to 6 inches long. Place in a preheated oven at 350 degrees until bread sticks rise and turn light golden brown. Add a little shredded sharp cheese to the tops of each loaf just before they are finished baking.

Divide again into smaller sections of dough to make bread sticks!

Serve warm

 

Chocolate Swirl Pumpkin Bread

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INGREDIENTS
Butter, for coating the pan
3 ounces semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin purée (not pie filling)
1 teaspoon vanilla extract

INSTRUCTIONS

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside. (Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)
  3. Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.
  4. Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until well combined (it’ll look like wet sand), about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.
  5. Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
  6. Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.
  7. Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)
  8. Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes.
  9. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.

Quick Drop Biscuit Chicken Pot Pie

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We’ll post a photo soon! This is another recipe we have prepared many times and it is always a hit at Pot Luck!

Ingredients

2 (10 3/4-ounce) cans cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Directions:

1.Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

2.In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

3.In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

Thank you Paula Deen for this wonderful and quick recipe! We love you and will always be fans 🙂

Cheddar Cheese Biscuits

Homemade Cheddar Cheese Biscuits!

Homemade Cheddar Cheese Biscuits!

2 1/4 cups of Bisquick

2/3 cup of milk

1/2 stick of butter

1/2 cup cheddar cheese

Salt and Pepper to taste (optional)

Melt butter, mix butter, dough, cheddar cheese  and roll out on a flat flour coated surface. Cut each biscuit with a small biscuit cutter to shape. Place on a nonstick pan or spray Parkay on the pan.

Bake at about 350 degrees for 20 minutes or until golden brown!