I LOVED this!
Jalapeno Popper Bread
3 c. reduced fat Bisquick
3 oz light cream cheese
1 c. shredded low fat cheddar cheese
1/3 c. diced jalapenos
3 slices cooked bacon, chopped
1 c. water (or could use light beer)
Preheat oven to 350*. Spray large bread pan with cooking spray and set aside. Combine all ingredients in medium bowl. Pour into prepared pan and bake 45 minutes or until lightly browned.
Yield: 10 servings. Per serving= 206 Calories; 7g Fat (32.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 613mg Sodium.
It was a little doughy in the middle and some were too done on the sides. Good flavor. I think next time I will make a well in the center and have the rolls be on the sides as much as possible. Then they might cook more evenly.
Slow Cooker Italian Dinner Rolls
1 tablespoon cornmeal
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1 tablespoons butter, melted
1 teaspoon Italian herb blend
Sprinkle cornmeal in 2 quart slow cooker. Cut loaf of dough crosswise into 10 pieces to make rolls.
Arrange rolls in slow cooker. In small bowl, mix melted butter and herb blend. Brush over rolls.
Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.
Yield: 10 rolls. Per roll= 86 Calories; 2g Fat (20.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 150mg Sodium.
This was a combination of two recipes. I ended up with a little too much strawberry though.
Flavor was good.
2/3 c. quick cooking oats
1/3 c. all-purpose flour
1/2 tsp baking powder
½ tsp baking soda
1 TB brown sugar
1/2 c. chopped fresh strawberries
1/4 c. unsweetened almond milk
Mix all ingredients. Place dough on cookie sheet sprayed with cooking spray and shape dough into 4 circles. Bake at 400° for 15 minutes.
Yield:4= 106 Calories; 1g Fat (9.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 229mg Sodium
Most any berry would be great in here!
Berry Lemon Loaf
1 ¾ c. reduced fat Bisquick
¼ c. sugar
1/3 c. Splenda
2 egg whites
6 oz nonfat lemon yogurt
1 TB extra virgin olive oil
2 tsp grated lemon peel
1 tsp lemon extract
1 tsp butter flavoring
1 c. berries (blueberries, blackberries or raspberries)
Preheat oven to 350°. Spray bread pan with cooking spray and set aside. In medium bowl, combine Bisquick, sugar, and Splenda. Add egg, egg whites, yogurt, olive oil, lemon peel, lemon extract, and butter flavoring. Fold in berries. Bake 30 minutes or until lightly browned and toothpick inserted in center comes out clean.
Yield: 10 servings. Per serving= 148 Calories; 3g Fat (20.1% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 293mg Sodium.
This was good, but a little dry. I think it could use 1/2 c. unsweetened applesauce. And more rum extract and nutmeg. The eggnog flavor wasn’t as strong as I would have liked.
Eggnog Pound Cake
1 16 ounce package pound cake mix
1 c. water
2 large eggs
1/2 teaspoon freshly grated nutmeg
½ teaspoon vanilla extract
1 tsp rum extract
Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium and beat 2 minutes. Pour into a lightly greased 9 x 5 inch loaf pan.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cook completely (about 1 hour).
Yield: 10 servings. Per serving= 190 Calories; 10g Fat (46.3% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 192mg Sodium
A tasty, bread-y dish.
ITALIAN PIZZA BAKE FOR 1 or 2
1/3 C Bisquick heart Smart Mix
1 egg white
1 TBSP of water
1/4 tsp Italian seasoning
dash garlic powder
dash onion powder
10 slices turkey pepperoni
1/4 C shredded mozzarella low fat cheese
Heat oven to 400°F. Spray small oven-proof dish with cooking spray. In small bowl, stir Bisquick mix, egg white, water, Italian seasoning, garlic powder, and onion powder; spread in pan. Chop pepperoni and sprinkle over dough. Sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from sides and serve.
Yield: 1 serving= 284 Calories; 9g Fat (28.2% calories from fat); 20g Protein; 29g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 1088mg Sodium
A delicious variation on simple beer bread.
Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.