Pizza on the Grill

Click on picture to go to ourbestbites.com and follow directions to grill pizza.

 

Fry Bread Explosion

I used the Fry bread recipe from http://allrecipes.com/recipe/fry-bread-i/ and topped it with chili, cheese, tomatoes, olives, and ranch.  EASY and delicious!

The only thing I changed on the recipe was that I fried them in oil not shortening.

Biscuit Pizzas

Biscuit Pizzas

1 can refrigerator biscuits
pizza sauce (I make it from a little tomato sauce can for this recipe and have leftover sauce)
Toppings (pepperoni, olives, bacon bits, tomatoes)
Cheese

Preheat oven to temperature on biscuit can (about 450).  Flatten biscuits into flat rounds on a baking sheet.  Top with sauce, toppings, and cheese.  Bake about 10 minutes or until biscuits are golden brown on the sides.  So delicious!

Scrambled Egg Biscuit Cups

Click picture to go to Bisquick website

Scrambled Egg Biscuit Cups
2 cups Original Bisquick® mix

1/3 cup shredded Cheddar cheese (1 1/2 oz)

3/4 cup milk

8 eggs

1/8 teaspoon pepper

1 tablespoon butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)

3 tablespoons cooked real bacon bits or pieces (from 3-oz package)

1 tablespoon chopped fresh chives

Additional cooked real bacon bits or pieces 

 

 

• 1 Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
• 2 Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
• 3 Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
• 4 In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
• 5 To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

 

 Disclaimer: This is my ultimate, favorite, always sounds yummy dinner!!!

Southwestern Potato Patties

 

 Click picture to go to Bisquick website

Southwestern Potato Patties

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes

3 eggs, beaten

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick® mix

1/2 teaspoon garlic salt

1/4 cup vegetable oil

1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1 can (15 oz) Progresso® black beans, drained, rinsed

1/4 cup Old El Paso® Thick 'n Chunky salsa

 

Sour cream, if desired 

• 1 In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
• 2 In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
• 3 Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• 4 In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Harvest Chicken Skillet

I got this one out of a Campbell's Soup cookbook...no recipe online, though.

Harvest Chicken Skillet
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell's condensed Golden Corn Soup (I couldn't find this so I substituted 1 can cream of chicken soup and 1/2 can corn)
1/4 cup milk
3/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups chopped tomato
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

In skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides.  Remove.  Pour off fat.

In skillet, heat soup, milk, garlic, and pepper to boiling.  Add chicken.  Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.  Stir in tomato and parsley.  Heat.  Serve with rice.  Garnish with fresh parsley.

4 servings
Prep: 10 minutes
Cook: 20 minutes

Sausage with Peppers and Pasta

 

Click the picture to go to Kraft website

Sausage with Peppers and Pasta

What You Need

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage links, sliced

1 each green, red and yellow yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.
TOP with Parmesan.