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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.

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Bacon Ranch Pasta Salad

1 (12 oz.) tri-color rotini pasta
10 slices bacon
1 C. Mayonnaise
1 packet Hidden Valley Ranch dressing mix
1/4 t. garlic powder
Black pepper to taste
1/2 C. milk, or as needed
1 large tomato, chopped
1 C. shredded sharp cheddar cheese

Bring large pot of lightly salted water to a boil; cook rotini until tender yet firm. About 9 min. Drain.

Place bacon in a skillet over med. high and cook until evenly brown. Drain and chop.

In a large bowl, mix mayo, dressing mix, garlic powder and pepper. Stir in milk until smooth. Place rotini, bacon, tomato and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour. Add additional milk if salad seems dry.

Can add black olives or cucumber, if desired.

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Peanut Butter Caramel Toffee Chocolate Chip Bars


Caramel Filling:

11 oz. bag vanilla caramels
14 oz. sweetened condensed milk
4 T. butter

Cookie Dough:

12 T. butter
2 C. light brown sugar
1/2 C. peanut butter
2 eggs, room temperature
1 T. vanilla
2 C. flour
1 C. old fashioned oats
2 1/2 t. baking powder
1 t. salt
2 C. chocolate chips
1 C. Reese’s peanut butter chips
1 C. Heath toffee bits


1. Preheat oven to 350 degrees.
2. Line a 9×13 baking dish with parchment paper.
3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
6. Add eggs one at a time, mixing well after each egg. Add vanilla.
7. Combine flour, oats, baking powder, and salt in a bowl.
8. Add the flour mixture slowly stirring until well combined.
9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
10. Spread 2/3 of the dough on the bottom of the pan.
11. Slowly pour caramel mixture evenly over the dough.
12. Drop the remaining dough on top by teaspoon.
13. Bake for about 30-40 minutes. Let cool and then cut into bars.