Zucchini Bread

Category: Breads > Quick Breads > Zucchini Bread

The first time I heard of zucchini bread, it sounded gross to me. My mother said it was good and promised to make me some to try. I was willing to give it a shot and I am glad I did. It was delicious. I ended up freezing some of it, so it wouldn't go bad, and pulling it out and toasting it when I wanted some. Very yummy!



Recipe:

• 1-1/2 cups Flour
  
• 3/4 tsp. Ground Cinnamon
  
• 1/2 tsp. Baking Soda
  
• 1/4 tsp. Salt
  
• 1/4 tsp. Baking Powder
  
• 1 cup Sugar
  
• 1 cup shredded unpeeled Zucchini
  
• 1/4 cup Cooking Oil
  
• 1 Egg
  

Preheat oven to 350 degrees. Grease and flour a 8x4x2" loaf pan.

In a mixing bowl combine, sugar, zucchini, cooking oil, and egg. Mix well. Sift flour, cinnamon, baking soda, salt, and baking powder over the mixing bowl. Stir just until combined.

Pour batter into greased pan and bake for 55 to 60 minutes. Cool for 10 minutes on a wire rack and then remove from pan.

Baking Tips:

• Remember, as with all quick breads, don't over mix. It will cause the bread not to rise or be tough.
  

Bisquick Dumplings - Chicken and Dumplings

Category: Breads > Quick Breads > Dumplings

Chicken and Dumplings makes for a good lunch or dinner dish. There are many different ways to make dumplings but this recipe uses Bisquick dumplings. Yes, you might be able to tell by now that I am a fan of Bisquick!



Recipe:

• 1 pound Boned Chicken
  
• 1 cups Carrots
  
• 1 medium Onion
  
• 1 cup Peas
  
• 1 cup Celery
  
• 1 tbsp. Dried Parsley
  
• 2 Chicken Bouillon Cubes
  
• Salt and Pepper to taste
  
• 1 tbsp. Corn Starch
  
• 1-1/2 cups Bisquick
  
• 1/2 cup Milk
  

Place uncooked chicken in a large pot. Fill pot with water until the chicken is covered. Sprinkle water with salt and pepper. Chop up the onion and add it to the pot. Bring water to a boil and then cover. Cook until chicken is done, about 1 to 1-1/2 hours.

Once the chicken is done, take the chicken out of the water (chicken broth) and remove the meat from the bones. Throw the chicken meat back into the pot with the chicken broth. Add the carrots, peas, celery, parsley, and chicken bouillon cubes to the broth. Let simmer until vegetables are cooked. Add salt and pepper if needed.

In a small bowl, mix the Bisquick and milk together. Don't over mix. Mixture should be a little runny. If mixture is too thick, you can add a little more milk. Pour mixture into the chicken pot about 1 tbsp. at a time to create the dumplings. Once you have added all the Bisquick mixture, cover pot and let cook for 10 minutes. You will know the dumplings are done when they float to the top of the pot.

The dumplings will thicken your broth but if you wish for it to be thicker, take 1 tbsp. of corn starch and mix it in a small glass with water. Pour starch/water mixture into pot and stir. Your broth will thicken.

Baking Tips:

• The longer the chicken and dumplings sets, the thicker it will become. So allow your broth to simmer and thicken a bit before adding more corn starch.
  

Garlic Cheese Biscuits - Red Lobster Style

Category: Breads > Quick Breads > Garlic Cheese Biscuits - Red Lobster Style

If you have never tried Red Lobster's Garlic Cheese Biscuits, you have been missing out. They are so good that if you Google them up, you will find several copycat recipes for these delicious biscuits. So, which one do you try? Well, I tried a couple and the recipe below is pretty close. So now, if I get a craving for these biscuits, I can just make 'em at home.



Recipe:
Biscuits

• 2-1/2 cups Bisquick
  
• 3/4 cups Milk
  
• 4 tbsp. Cold Butter or Margarine, cut into 6 slices
  
• 1/2 tsp. Garlic Powder
  
• 1 cup grated Cheddar Cheese
  
• 1 tsp. Parsley Flakes
  
• Pinch of Salt
  

Brush on Top:

• 2 tbsp. Butter or Margarine, melted
  
• 1/2 tsp. Parsley Flakes
  
• 1/4 tsp. Garlic Powder
  

Preheat oven to 400 degrees.

In a large bowl, add Bisquick, cheese, and butter. Use a pastry blender to mix until butter is the size of small peas. Measure out milk and add garlic and salt to the milk. Stir milk and then add to the Bisquick mixture. Mix until combined but don't over mix.

On an ungreased cookie sheet or pan, drop about 1/4 cup of mix for each biscuit to be baked. Bake 15 to 17 minutes until biscuits start to brown on top.

In a small bowl, mix together butter, parsley, and garlic powder. Use a pastry brush to brush the mixture on top of the biscuits.

Baking Tips:

• You can add a little paprika to the brush on sauce to give the biscuits a browner look. Biscuits pictured have paprika on them.
  

Gingerbread

Category: Breads > Quick Breads > Gingerbread

Despite its' name, Gingerbread is usually served in cookie or cake form. It goes in and out of style in grocery stores. Today, you can find gingerbread mixes all over the place. A few years ago, the only time I could find gingerbread was around the holidays.

This gingerbread, shaped and baked in a bread pan, was made from a cake mix. It is a moist, spice cake-like treat.



Recipe:

• 1 Gingerbread Mix
  

Mix and bake as instructed on the back of the mix box.

Sausage Balls

Category: Breads > Quick Breads > Sausage Balls

Sausage balls are great for breakfast, appetizers, or to serve at a party. They are made with Bisquick, ground sausage, and cheese. They are easy to make and you can freeze them and bake them up later when you want.



Recipe:

• 2-1/2 cups Bisquick
  
• 10 oz. Grated Cheese
  
• 1 (16 oz.) pack of Ground Sausage
  

Mix together Bisquick, sausage, and cheese thoroughly. It will take a while to mix everything together. The best way is with a mixer with a bread hook. When it is finished being mixed, the mixture should just look like ground meat. Preheat the oven to 350 degrees. Roll the mixture into 1" balls. Place on a cookie sheet covered with parchment paper. Bake for 15 minutes until nicely browned on top. Make sure you don't under bake because of the sausage.

If you want to freeze for later use - Roll mixture unto balls. Place the balls on a cookie sheet and set in freezer for 1 hour to chill. Take chilled balls and store in a zip lock bag in freezer. When you are ready to use, take balls out and cook in oven at 350 degrees for 15 minutes.

Banana Bread

Category: Breads > Quick Breads > Banana Bread

One of the things I love about this recipe is that it gives you something to do with your ripe or even a little over ripe bananas other than throwing them away. This is a cake-like banana bread that is very tasty. Since I don't like nuts, I always leave them out but normally you would add nuts to the recipe.



Recipe:

• 1 cup Granulated Sugar
  
• 1/2 cup Shortening
  
• 3 Ripe Bananas
  
• 2 Eggs
  
• 1-1/4 cups Flour
  
• 1/2 tsp. Salt
  
• 1 tsp. Baking Soda
  
• 1/4 to 1/2 cup Chopped Nuts of Choice (optional)
  

Preheat oven at 325 degrees. Grease and lightly flour a 9"x5" loaf pan. Peel and cut bananas into 3 to 4 pieces each. Place in mixer to mash. Add the sugar and shortening to the bananas and cream together. Beat the eggs well and add to mixture. Sift the flour, salt, and baking soda together three times. Blend the wet and dry ingredients but do not over mix. Pour mixture into loaf pan. Bake for around 50-55 minutes. When toothpick is insert in the middle of the bread and comes out clean, it is done. Place pan on cooling rack and let sit for at least 20 minutes before removing from pan.

Baking Tips:

• Make sure your bananas are ripe, not fresh.
  
• Because of the bananas, when you cream the sugar and shortening together it will be liquidy.
  
• You don't want to over mix. If you do, you won't get a smooth curved shape. Your bread will peak up but get air tunnels underneath.