Preheat oven to 350\u00b0F.
In a large bowl mix Bisquick and pudding mix.
Stir in vegetable oil and egg with a wooden spoon until dough forms a ball.
Shape dough into 1/2-inch balls.
Place onto ungreased cookie sheets.
Flatten with bottom of a drinking glass.
Sprinkle with sugar, can use colored sugar for the holidays.
Bake for 5-8 minutes.
n the refrigerator.
Some recipes call for the dough to
till white on tops of cookies.
Remove from the oven
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.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Put in large bowl and mix until it looks like coarse cornmeal.
Makes 12 cups.
Use Bisquick recipes.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
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.
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!
Mix milk and peanut butter until smooth. Add Bisquick and vanilla. Roll dough into balls and roll in sugar.
Place 2-inches apart on ungreased cookie sheet. Bake at 375\u00b0 for 6 to 8 minutes. As soon as cookies come out of the oven, press a kiss on the top.
Cream together margarine, sugar and extract.
Add egg and beat.
Stir in Bisquick and potato flakes.
Drop by spoonfuls onto ungreased baking sheet.
Bake 8 to 10 minutes, until edges are just beginning to brown.
Place these cookies far apart on the cookie sheet because they spread and flatten out quite a bit. (Yield: about 2 dozen cookies.)
Combine spinach, onion, red peppers, olives and seasonings in a greased 9 inches pie plate.
Top with feta.
Mix Bisquick, milk and egg with whisk until smooth, then pour over other ingredients.
Bake at 400\u00b0F for 30-35 minutes until knife in center comes out clean.
Preheat oven to 450.
Cut cold butter into Bisquick, then mix in dried onion. Add buttermilk and stir until just combined.
Combine melted butter and garlic powder in a small bowl.
Drop biscuits evenly on a cookie sheet (I use Silpat, if Bisquick biscuits usually need a butter sheet then do so) and bake for 10 minute.
Brush garlic butter on biscuits when they come out of the oven and serve warm.
Preheat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches.
In large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.
Bake banana bread for 50-60 minutes, or until toothpick in center comes out clean.
Cool 10 minutes Loosen sides of loaf from pan and remove to wire rack to cool completely.
Combine all cookie ingredients, except Bisquick.
Beat at medium with electric mixer for 1 minute.
Add Bisquick.
Stir by hand 1 minute or until dough is of biscuit consistency.
Drop by tablespoon on lightly greased and floured cookie sheet, about 2-inches apart.
Bake at 350\u00b0 for 8 to 10 minutes.
Remove and cool.
Slice strawberries and mix with 1/4 cup sugar. Set aside.
Mix the Bisquick, 2 tablespoons sugar, and milk.
Drop onto a cookies sheet in four equal-sized cakes.
Bake at 425\u00b0F for 10-12 minutes, until lightly brown.
Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
Mix the peanut butter, bisquick, and condensed milk in a
Heat oven to 375\u00b0F.
In large bowl, mix butter, both sugars, vanilla and egg.
Stir in Bisquick mix, chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Cream the shortening and brown sugar together in a mixing bowl with an electric mixer.
Beat in the egg and vanilla.
Gradually beat in the Bisquick until fully incorporated.
Carefully beat in the chocolate chips.
Grease a cookie sheet with cooking spray, and pour on tablespoons of dough about 2 inches apartl.
Bake at 375F for 8-10 minutes or until golden brown at the edges.
Mix butter, sugar and Bisquick until crumbly. Stir in milk until dough forms.
Beat 15 strokes.
Drop by teaspoonful 2-inches apart on greased pan.
Make dent in cookies with spoon. Fill with jelly. Bake 10 to 15 minutes at 350\u00b0.
Glaze with confectioners sugar, water and vanilla, mixed together.