Pizza on the Grill

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

 

Seven Layer Tortilla Pie

Click picture to go to allrecipes.com 

Seven Layer Tortilla Pie
 

Ingredients:

2 (15 ounce) cans pinto beans, drained and rinsed 1 cup salsa, divided 2 cloves garlic, minced (or 2 tsp powder) 2 tablespoons chopped fresh cilantro* 1 (15 ounce) can black beans, rinsed and drained   *Didn't have it-still tasted yummy! **I substituted corn tortillas for flour.

1/2 cup chopped tomatoes 7 (8 inch) flour tortillas** 2 cups shredded reduced-fat Cheddar cheese 1 cup salsa 1/2 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Smashing Pumpkin Soup

Smashing Pumpkin Soup
from my friend, Danika

1 Tbsp olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree
3/4 cups green onions (I omit these)
1/8 tsp nutmeg
1/2 tsp curry powder
salt and pepper to taste
2 cups milk

Saute onion in oil in a soup pot.
Cook until very soft and add remaining ingredients, except milk.
Cook uncovered for 15 minutes.
Add milk and cook for additional 5 minutes.

HAPPY HALLOWEEN AND FALL!

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!!!

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.