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Mini Bisquick Cheeseburger Muffins

Burger Mixture
1 lb. lean ground beef
1 Large onion, chopped
1 T. Worcestershire sauce
1 t. garlic salt
1 C. shredded cheddar cheese

Baking Mixture
1/2 C. milk
1/2 C. Bisquick (regular or low fat)
2 eggs

Garnishes, if desired
dill pickle relish

Heat oven to 375 degrees. Spray 12 regular-sized muffin cups with cooking spray.

In a skillet, cook beef and onion over medium heat for 5-7 minutes, stirring frequently. When cooked thoroughly, drain. Cool 5 minutes, stir in Worcestershire sauce, garlic salt and cheese,

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon scant tablespoon baking mixture into each muffin cup. Top with about 1/4 C. burger mixture. Spoon 1 T. baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and add desired garnishes.

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Baker Bob’s Frosting Recipe

2 C. Crisco
2 T. vanilla extract (Wilton’s clear)
2 lbs. powdered sugar (sifted)
4-6 T. water (5-6 for frosting cake but less for roses)
Pinch of salt

Cream shortening, salt and vanilla for about 3 minutes. Slowly add powdered sugar and water. Mix another 3 minutes. Use paste food coloring to add color to frosting.

Almond or butter extract can be added for extra flavor.

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Miracle Whip Cupcakes

1 C. Miracle Whip Salad Dressing (regular or lite)
1 C. sugar
4 T. baking cocoa
2 C. flour
2 t. baking soda
1 C. cold water

Mix first three ingredients together using an electric mixer. Gradually add remaining ingredients and beat until combined. (The batter will be the consistency of chocolate pudding.) Place baking liners into muffin tins, and fill each 1/2- 3/4 full. Bake at 350 degrees for about 15 minutes, or until toothpick inserted into cupcakes comes out clean. Place cupcakes on cooling rack to completely cool before frosting. Yield: Approx. 18 cupcakes