Ultimate Bisquick CookBook – Review

For almost 80 years families have been relying on Bisquick to help make baking just a little bit easier. There is a whole lot more to this simple mix than just quick biscuits. As the decades have passed, the number of uses for Bisquick have grown. No longer do we need to make a crust for our pies, we can make Impossibly Easy Pies. When you need a quick dinner or dessert, you will find what you need in this collection.

For me the best thing about Bisquick is the speed factor, the number of ingredients required are reduced and that means less mess too (which is always a good thing). Versatility is excellent as well since there is a Bisquick recipe for everything from Appetizers to Dessert.

If you are looking for healthier recipes never fear there is a Bisquick for you as well. Between the Heart Healthy Bisquick and the Reduced Fat Bisquick, there are plenty of healthy bisquick recipes to enjoy.

Ultimate Bisquick CookBook has over 280 recipes. Beginning with the history (Bisquick Decades of Great Taste), Q & A and Basics (for Pancakes, Waffles, Muffins, Biscuits, Dumplings and Shortcakes) information, the recipes sections start with the Bisquick Through the Decades and Favorite Recipes for Today.

The remaining recipes categories include Day Brighter Breakfasts, Savory Appetizers, Snacks and Breads, Comforting Casseroles and Oven Meals, 30-Minute Weeknight Dinners, Heart Smart Cooking for Two, Impossibly Easy Pies and Pizzas and Delicious Desserts, Cookies and Bars. Ending up with Healthful Nutrition and Cooking Information this collection has all of your favourites (and many more recipes which will soon become family favourties).

The full page photos are mouthwatering, the reproductions of vintage Bisquick advertising are terrific fun and the Quick Tips are very helpful. Each recipe includes the Prep and Start to Finish times and Per Serving nutritional information.

Enjoy this tasty recipe from Comforting Casseroles and Oven Meals.

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Beef Pot Pie with Potato Crust

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Beef Pot Pie with Potato Crust

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Makes
Units
Prep Time 20min
Cook Time 55min
Ingredients
Makes
Units
Prep Time 20min
Cook Time 55min
Ingredients
Rate It!
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Heat oven to 375 F. In 2 quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  2. In medium bowl, stir potato mix and hot water until well mixed; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms.
  3. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Press into 11 x 7 inch rectangle. Fold dough crosswise into thirds.
  4. Pour beef mixture into ungreased 11 x 7 inch (2 quart) glass baking dish. Carefully unfold dough onto beef mixture.
  5. Bake uncovered 30 to 35 minutes or until crust is golden brown.
  6. High Altitude (3500 - 6500 ft): Bake uncovered 35 to 40 minutes.
Notes

Per Serving: Calories 260 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g)' Cholesterol 20mg; Sodium 1100mg; Total Carbohydrate 37g (Dietary Fiber 4g; Sugars 5g); Protein 14g

% Daily Value: Vitamin A 50%; Vitamin C 6%; Calcium 6%; Iron 15%

Exchanges: 2 Starch, 1 Vegetable, 1 Lean Meat, 1/2 Fat

Carbohydrate Choices: 2 1/2

Chicken Pot Pie with Potato Crust: Substitute 1 1/2 cups cooked cubed chicken for the beef and chicken gravy for beef gravy.

Quick Tip: It's important that the beef mixture is warm when the crust is placed on top. The heat from below helps cook the topping evenly and it won't be soggy on the bottom.

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Chris Sadler is Owner and WebAdmin of The RecipesNow.com
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