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Bisquick Strawberry Shortcake

2 1/3 C. Bisquick
1/2 C. milk
3 T. sugar
3 T. butter, melted

Preheat oven to 425 degrees.

Mix together Bisquick, sugar, milk & butter until a soft dough forms. On an ungreased cookie sheet, drop dough by spoonfuls, making 6 shortcakes.

Bake for 10-12 minutes.

It works fine to omit butter and increase milk to lower the fat.

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Bacon Cream Cheese Jalapeno Poppers

10-12 jalapenos (sliced lengthwise and seeded)
1/4-1/2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/4 C. bacon, cooked & diced small
Garlic salt, onion powder and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with Pam.

In a small bowl, stir together the cheddar, cream cheese, bacon and seasoning. Fill the jalepenos with the mixture and place on prepared pan.

Bake for 15 minutes.

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Rhubarb bars

2 C. flour
4 T. powdered sugar
1 C. butter
Cream ingredients together. Press into a greased 9 x 13 pan. Bake for 15 minutes at 350 degrees. Let crust cool.

4 eggs, beaten
1 1/2 – 2 C. sugar
3/4 C. flour
1 t. salt
1 thawed (8oz.) sliced strawberries in syrup
7 C. of diced rhubarb
Mix the first 4 ingredients until smooth. Stir in strawberries and rhubarb. Pour over the cooled crust and bake for 45 -60 minutes until set.