Wild Rice Soup

Wild Rice Soup
from my mother-in-law, Michele

2 boxes (4.2 oz each) Rice a Roni Wild Soup
    or 8-9 oz any wild rice mix
2 Tbsp marg or butter
1 Tbsp minced onion
1/4 cup flour
4 cups chicken broth
1 cup half and half
     or 1 cup canned milk
1/3 cup chopped ham (lunch meat works great)
1/3 cup grated carrots
3 Tbsp slivered almonds, optional

Prepare rice as directed on package.
Meanwhile, melt butter and saute onion.
Stir in flour and chicken broth and let it thicken a little.
Stir in rice and simmer 5-10 minutes.
Blend in milk, ham, carrots, and heat.

Chicken with Rice

This recipe is adapted from a recipe found in the Del Sur Relief Society Cookbook 2007 page 175.

Original
Chicken with Rice
1 cup rice
1 cup water
6-8 chicken breasts
1 can cream of mushroom soup
1 package onion soup mix

Place rice on bottom of casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.


My adapted version
Chicken with Rice

 1 cup rice
1 cup water
Frozen chicken tenders in one layer
1 can cream of cream of chicken soup
1 package onion soup mix

Place rice on bottom of 8x8 casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.

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!

Impossibly Easy Italian Sausage Pie

Click picture to go to Bisquick website

Impossibly Easy Italian Sausage Pie

1/2 lb bulk Italian pork sausage

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, well drained

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs 

 

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
• 2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• 3 Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

 

Cowboy BBQ Chicken Pizza

Click picture to go to Bisquick website

Cowboy BBQ Chicken Pizza 

2 cups Original Bisquick® mix

1/4 cup sour cream

1/4 cup very hot water

**1 container (18 oz) refrigerated original barbecue sauce with shredded chicken

1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)

1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

 **I used 1 lb cubed/shredded chicken and bbq sauce

• 1 Heat oven to 400°F. ***In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
• 2 Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
• 3 Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

***I would make my own pizza crust instead of the Bisquick crust

Cowboy Casserole

Click picture to go to Bisquick website

Cowboy Casserole

1 lb lean (at least 80%) ground beef

1 can (16 oz) baked beans

1/2 cup barbecue sauce

2 cups Original Bisquick® mix

2/3 cup milk

1 tablespoon butter or margarine, softened

1/2 cup shredded Cheddar cheese (2 oz) 

 

• 1 Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2 Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
• 3 Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
• 4 Drop dough by 12 spoonfuls onto beef mixture.
• 5 Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

 

 Disclaimer: This is Chris's FAVORITE!

Scrambled Egg Biscuit Cups

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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!!!

Santa Fe Foldover

Click picture to go to Bisquick website

Santa Fe Foldover

1 cup Bisquick Heart Smart® mix

2 tablespoons cornmeal

1/4 cup very hot water

1 cup canned no-salt-added black beans, drained, rinsed

1/3 cup Old El Paso® Thick 'n Chunky salsa

2 tablespoons sliced green onions (2 medium)

1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)

1/2 cup shredded lettuce

1/3 cup chopped tomato

3 tablespoons fat-free sour cream 

 

 

 

• 1 Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• 2 ***In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• 3 Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

***I used my own pizza crust recipe because I like it better than the Bisquick pizza crust.

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.