Sausage and Pineapple Pizza

1 can (20 oz) pineapple tidbits
1 lb bulk mild Italian pork sausage
1 medium onion, chopped (1/2 cup)
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
1 can (15 oz) pizza sauce
3 cups shredded mozzarella cheese (12 oz)

Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
2. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
3. In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
4. Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
5. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.
To Freeze and Bake: Wrap unbaked assembled pizza(s) with heavy-duty foil. Freeze up to 2 months. To bake, remove foil and bake at 450°F for 15 to 23 minutes or until crust is golden brown, cheese is melted and center is heated through.


source: Betty Crocker.com

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.


Source: Betty Crocker.com

Roast Beef Pot Pie

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick® mix
3/4 cup milk

1. Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
2. In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
3. Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.

SourceL BettyCrocker.com

Sausage-Cheese Balls

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

Silky Garlic Mashed Potatoes

6 medium boiling potatoes (2 pounds)
6 garlic cloves, peeled
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

Oven-Baked Chicken

1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)



1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.


Source: BettyCrocker.com

CHICKEN CROISSANTS

1 pkg. quick croissant rolls
5 boneless chicken breast halves
1 pkg. cream cheese
1 1/2 c. chopped celery
1/2 c. chopped onions
2 tbsp. melted butter
4 tbsp. bread crumbs
Dash of pepper & salt

Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.

Source: Cooks.com