Brown hamburger and onion; drain off fat.
Add taco seasoning, salsa and corn.
Stir together and put in a 9 x 13-inch pan. Sprinkle cheese over that.
Mix Bisquick or Recipe Ease, eggs and milk together.
Pour over other mixture and bake at 350\u00b0 for 30 minutes or until golden brown.
Deeelish.
coa powder. As with all cookies, it's the taste
till white on tops of cookies.
Remove from the oven
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Preheat oven to 350\u00b0.
In mixer bowl, beat condensed milk, peanut butter and vanilla until smooth.
Add Bisquick; mix well. Chill at least 1 hour.
Shape into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned.
Do not overbake.
Press Hershey kiss in center of each cookie immediately after baking.
Cool.
Store tightly covered at room temperature.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Mix 1
recipe
of Bisquick biscuit recipe.
Melt butter in a 9 x\t13-inch
baking dish.
Add mix to butter.
Sprinkle with sesame seed.
Bake at 425\u00b0 for 10 to 15 minutes.
Preheat the oven to 350 degrees F.
Mix the first two ingredients.
Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
Roll the dough into balls.
Roll the balls in sugar.
Place the balls on a baking sheet and flatten them with a fork.
Bake the cookies for 10-15 minutes. They should be light brown when they are finished.
ith a layer of the cookies, breaking a few to fit
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
Preheat oven to 375\u00b0.
In a large mixer bowl, beat Eagle Brand and peanut butter until smooth.
Add Bisquick and vanilla extract; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on an ungreased baking sheet.
Press candy Kisses in center of cookies, as soon as out of the oven.
Bake these cookies 6 to 8 minutes, or until lightly browned on bottom; do not overbake.
Cool.
Store in a tightly covered jar at room temperature.
Makes 3 dozen to 40 cookies usually.
Great with coffee, also!
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment