Nothing quite matches the aroma of foods baking with cinnamon. With these pancakes, that goodness can be enjoyed right away!

2 cups Original Bisquick® mix

1 cup milk2 eggs

1/3 cup granola

1/2 cup cinnamon-flavored baking chips

or

Cinnamon-covered raisins

Maple syrup, if desired

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir Bisquick mix, milk and eggs in large bowl until blended. Stir in granola and cinnamon chips. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden. Serve with syrup.

Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

1 egg

2 cups Original Bisquick® mix

1/3 cup sugar2/3 cup milk

1 tablespoon grated lemon peel

1 cup fresh or frozen (thawed) blueberries, rinsed and well drained

1/4 cup Original Bisquick® mix

Lemon Icing (See Below)

1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.

2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan.

3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.

Lemon Icing

2/3 cup powdered sugar

3 to 4 teaspoons lemon juice

Stir ingredients until smooth.

Not just for breakfast! This flavor-packed dish is just right for any meal of the day.

1 pound bulk pork sausage, cooked and drained

1 1/2 cups sliced fresh mushrooms (4 ounces)

8 medium green onions, sliced (1/2 cup)

2 medium tomatoes, chopped (1 1/2 cups)

2 cups shredded mozzarella cheese (8 ounces)

1 1/4 cups Original Bisquick® mix1 cup milk1 1/2 teaspoons salt

1 1/2 teaspoons chopped fresh oregano leaves

or

1/2 teaspoon dried oregano leaves

1/2 teaspoon pepper

12 eggs

1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.

2. Stir remaining ingredients until blended. Pour over cheese.

3. Bake uncovered 30 to 35 minutes or until golden brown and set.

With their sweet whipped cream topping loaded with strawberries and blueberries, these waffles are equally popular for dessert!

2 eggs

1 cup milk

2 1/3 cups Original Bisquick® mix

2 tablespoons sugar

1/4 cup vegetable oil

Berry Cream (See Below)

Additional berries, if desired

1. Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil or shortening.

2. Beat eggs in small bowl on high speed about 3 minutes or until thick and lemon colored. Stir in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil.

3. Pour by slightly less than cupfuls onto center of hot waffle iron. Close lid of waffle iron.

4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top with Berry Cream and additional berries.

Berry Cream1 cup whipping (heavy) cream

1/4 cup powdered sugar

2 cups sliced strawberries

                        or

1 package (10 ounces) sliced frozen strawberries, thawed and drained

1/2 cup fresh or frozen (thawed and drained) blueberries

Beat whipping cream and powdered sugar in medium chilled bowl on high speed until stiff. Fold in strawberries and blueberries.

2 packages (12 ounces each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 ounces)

1 cup Original Bisquick® mix

2 cups milk

1/4 teaspoon pepper4 eggs

1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

2/3 cup water

1/4 cup butter or margarine

1 cup Original Bisquick® mix

4 eggs

1 to 2 cans (21 ounces each) fruit pie filling, any flavor

1. Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

2. Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).

3. Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately

Cook this hearty stew on the stove until it's ready for the biscuit that bakes in the oven. It's the easiest stew you'll ever bake!

1 pound lean ground beef

3 cups water

1 can (28 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 bag (16 ounces) frozen vegetables

2 1/4 cups Original Bisquick® mix

2/3 cup milk

1. Heat oven to 425ºF. Cook beef in ovenproof Dutch oven over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.

2. Stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.

3. Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly

Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand!

1 pound lean ground beef

1 envelope (1.25 ounces) Old El Paso® taco seasoning mix

1 cup Original Bisquick® mix

1/3 cup cold water

3/4 cup shredded Cheddar cheese (3 ounces)

Sour cream, if desired

Shredded lettuce, if desired

Chopped tomato, if desired

1. Heat oven to 450ºF. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.

2. Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.

3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.

1 1/2 cups cubed fully cooked fully cooked smoked boneless ham

1 cup shredded Swiss cheese (4 ounces)

1/4 cup chopped green onions or chopped onion

1/2 cup Original Bisquick® mix

1 cup milk

1/4 teaspoon salt, if desired

1/8 teaspoon pepper

2 eggs

1tomato, sliced

1green bell pepper, cut into rings

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate. 2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

Enjoy homemade chicken pot pie taste made extra easy. Use whatever ingredients you have on hand!

1 2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake about 30 minutes or until golden brown.

Cheddar cheese and Bisquick® mix join forces in this hearty meal of ground beef and mixed veggies.

1 pound lean ground beef

3/4 cup chopped onion

1 can (11 ounces) condensed Cheddar cheese soup

1 cup Green Giant® frozen mixed vegetables

1/4 cup milk

2 cups Original Bisquick® mix

3/4 cup water

1 cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.

2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.

3. Bake 30 minutes.

All the great taste of classic sloppy joes in an easy one-skillet pot pie. No one will miss the buns!

1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1 can (15 1/2 ounces) original sloppy joe sauce

1 cup shredded Cheddar cheese (4 ounces)

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

1. Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.

2. Stir remaining ingredients until blended. Pour over beef mixture.

3. Bake about 30 minutes or until golden brown.

This is our all-time favorite recipe for pancakes! It’s simple and tastes so good.

2 cups Original Bisquick® mix

1 cup milk

2 eggs

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden. Note: If you like thin pancakes, use 1 1/2 cups milk.

can you picture butter melting on waffles right out of the waffle iron and rich syrup filling those tiny little squares? Yum!

2 cups Original Bisquick® mix

1 1/3 cups milk

1 egg

2 tablespoons vegetable oil

1. Heat waffle iron; grease with vegetable oil or shortening.

2. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.

3. Bake about 5 minutes or until steaming stops. Carefully remove waffle.

Biscuits aren’t just for breakfast anymore. The sweet cinnamon and raisin taste of these quick drop biscuits makes them a great snack with a cup of hot cocoa!

2 cups Original Bisquick® mix

1/2 cup milk

1/3 cup sugar

1/3 cup raisins

1 teaspoon ground cinnamon

1. Heat oven to 425°F.

2. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.

3. Bake 10 to 12 minutes or until golden brown.

Bisquick Heart Smart™ recipe! Welcome family to a complete and tasty baked dinner in a dish.

1/2 cup packed brown sugar

2 tablespoons firm margarine or butter, cut up

1 teaspoon ground cinnamon

1small acorn squash

1 large unpeeled red cooking apple

3/4 cup Bisquick Heart Smart™ mix

1 teaspoon seasoned salt

1/4 teaspoon pepper

9 saltine crackers, crushed

1 egg

2 tablespoons water

6 boneless pork loin chops, 1/2 inch thick (1 1/2 lb)

1. Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Slice squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.

2. In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.

3. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.

4. Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and pork is no longer pink in center.

Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating. It’s the start of a great meal.

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

3 to 3 pounds cut-up broiler-fryer chicken

1. Heat oven to 425ºF. 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.

Plump biscuits cook on top of hearty hamburger stew. It’s comfort food for a weeknight supper!

1 pound lean ground beef

1 cup water

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

2 cloves garlic, finely chopped

1 medium celery stalk, thinly sliced (1/2 cup)

1 medium onion, chopped (1/2 cup)

1 can (15 to 16 ounces) navy or kidney beans, drained

1 can (14 ounces) beef broth

1 can (14 1/2 ounces) whole tomatoes, undrained

2 cups Original Bisquick® mix

2/3 cup milk

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef, breaking up tomatoes. Heat to boiling; reduce heat.

3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Wake up dinner with crispy-coated baked chicken covered in a refreshing lemon and apricot sauce.

1/4 cup fat-free cholesterol-free egg product

or

2 egg whites

2 tablespoons water

1 cup Reduced Fat Bisquick® mix

1 tablespoon grated lemon peel

1/4 teaspoon garlic powder

6 small chicken breast halves (1 pound)

Lemon-Apricot Sauce (See Below)

Lemon slice, if desired

1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x1 inch, with cooking spray. Beat egg product and water slightly. Mix Biquick, lemon peel and garlic powder. Flatten chicken breast halves between sheets of plastic wrap or waxed paper to 1/2-inch thickness.

2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.

3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Make Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Lemon-Apricot Sauce2/3 cup apricot preserves

2 tablespoons lemon juice

1/2 teaspoon soy sauce

1/4 teaspoon ground ginger

Mix all ingredients in saucepan; heat through

Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.

2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

3. Bake 30 minutes or until golden brown.

Here’s an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.

1 1/2 pounds lean ground beef

3/4 cup chopped onion

1 can (15.25 ounces) Green Giant® whole kernel corn

1 can (16 ounces) stewed tomatoes, undrained

1 can (8 ounces) tomato sauce

2 tablespoons chili powder

1 teaspoon red pepper sauce

1 1/3 cups Original Bisquick® mix

2/3 cup cornmeal

2/3 cup milk

2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

2. Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.

3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes.

1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick® mix

1/3 cup milk

Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

2 cups Original Bisquick® mix

1 cup milk

2 eggs

1 cup fresh or frozen (thawed) blueberries

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden

Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.

4 boneless skinless chicken breast halves (1 1/4 pounds)

1 1/2 cups Country® Corn Flakes cereal

1/2 cup Original Bisquick® mix or Reduced Fat Bisquick® mix

2 teaspoons Cajun seasoning

1/2 cup water

2 tablespoons butter or margarine

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.

2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning. Dip chicken into water, then coat with cereal mixture.

3. Melt butter in 12-inch nonstick skillet over medium heat. Cook chicken in butter 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Create fun and tasty mini-pizzas by topping pancakes with all of your favorite toppings. Who would have thought that "pizza" was so easy to make?

2 cups Original Bisquick® mix

1 cup milk

2 eggs

1/2 cup shredded mozzarella cheese (2 ounces)

1/2 cup chopped pepperoni

1/2 cup chopped tomato

1/2 cup chopped bell pepper

2 teaspoons Italian seasoning

Pizza sauce or spaghetti sauce, if desired

Grated Parmesan cheese, if desired

1. Heat griddle or skillet; grease if necessary. Stir Bisquick, milk and eggs in large bowl until blended. Stir in remaining ingredients except pizza sauce and Parmesan cheese (batter will be thick).

2. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.3. Cook until edges are dry. Turn; cook until golden brown. Serve topped with pizza sauce. Sprinkle with Parmesan cheese.

It's a quick, tasty bite! Whip up a batch of crispy-coated chicken chunks in your microwave. They're perfect for dipping.

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)

1/2 cup Original Bisquick® mix

3/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless skinless chicken breast, cut into 1-inch pieces

1 tablespoon vegetable oil

1. Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.

2. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.

3. Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

Cross the border to a new waffle! Topped with tostado fixin’s, these waffles can be served morning, noon or night.

2 cups Original Bisquick® mix

1 1/3 cups milk

2 tablespoons vegetable oil

1 egg

1 can (4.5 ounces) Old El Paso® chopped green chiles, drained

1 teaspoon chili powder

1 pound lean ground beef

1envelope (1.25 ounces) Old El Paso® taco seasoning mix

6 cups finely shredded lettuce

1 cup shredded Cheddar cheese (4 ounces)

2 medium tomatoes, chopped (1 1/2 cups)

1 1/2 cups sour cream

2 medium green onion, sliced (2 tablespoons)

1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in large bowl until blended. Stir in chilies and chili powder.

2. Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.

3. While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients.

Have a cool, fresh slice. This fun appetizer pizza has a cream cheese-tuna sauce and is topped with loads of fresh vegetables.

1 1/2 cups Original Bisquick® mix

1/3 cup boiling water

2 tablespoons sliced green onions

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1 can (6 ounces) tuna, drained

3 cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli

1 cup shredded cheese (4 ounces)

1. Heat oven to 450ºF. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.

2. Pat dough with floured hands in ungreased 12-inch pizza pan, forming 1/2-inch rim.

3. Bake about 10 minutes or until light brown. Cool 10 minutes.

4. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges

Dinner is easy to make when you bake turkey on a tender crust in its own homemade barbecue sauce.

1 1/2 cups cut-up cooked turkey

1/3 cup chili sauce

2 tablespoons honey

1 teaspoon soy sauce

1/4 teaspoon red pepper sauce

1small onion, sliced and separated into rings

1 1/2 cups Original Bisquick® mix

1/3 cup cold water

1 cup shredded mozzarella cheese (4 ounces)

1. Heat oven to 375ºF. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.

2. Stir Bisquick mix and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12x6 inches, on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Spoon turkey mixture onto dough.

3. Bake 25 to 30 minutes or until edge of crust is light brown. Immediately sprinkle with cheese

2 cups Original Bisquick® mix

1 cup quick-cooking oats

3/4 cup packed brown sugar

1/2 cup butter or margarine, softened

1 cup raspberry spreadable fruit, jam or preserves

1. Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.

2. Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit.

3. Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows.

When your family is hankering for meat and potatoes, put together this easy casserole.

1 pound lean ground beef

1large onion, chopped (1 cup)

1 package (8 ounces) sliced fresh mushrooms

1 teaspoon salt

3/4 cup water

2 tablespoons butter or margarine

1 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

3/4 cup sour cream

2/3 cup Original Bisquick® mix

2 teaspoons chopped fresh chives

1 egg

3 tablespoons Original Bisquick® mix

1 can (18.8 ounces) Progresso® Vegetable Classics creamy mushroom soup

1bag (1 pound) Green Giant® frozen broccoli cuts, thawed and drained

1/4 cup ketchup

1. Heat oven to 400ºF. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown.

2. While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.

3. Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.

4. Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

This marvelous turkey torta has a very familiar taste that will remind you of both delicious deep-dish pizza and quiche.

1 1/3 cups Original Bisquick® mix

1/3 cup Italian dressing

1 can (15 ounces) cannellini beans, drained, rinsed and mashed

1 1/2 cups diced cooked turkey

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

1 cup shredded mozzarella cheese (4 ounces)

3 eggs, slightly beaten

1 1/4 cups milk

1/3 cup slivered almonds

1. Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.

2. Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.

3. Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Family tired of pumpkin pie? Let them eat cake this time!

3 cups Original Bisquick® mix

1 cup granulated sugar

1 cup packed brown sugar

1/4 cup butter or margarine, softened

2 1/2 teaspoons pumpkin pie spic

e1/4 cup milk

4 eggs

1 can (16 ounces) pumpkin (not pumpkin pie mix)

1 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla

1. Heat oven to 350ºF. Grease and flour 12- cup bundt cake pan.

2. Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.

3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

4. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake. Surprise family and friends and bake this cake in a bundt pan with a newer shape.

Sliced apples bake into the top of this rich, tempting cake. It's easy and fun because the caramel sauce forms while it bakes.

1 1/2 cups Original Bisquick® mix

2/3 cup granulated sugar

1/2 cup milk

2 medium cooking apples, peeled and sliced (2 cups)1 tablespoon lemon juice

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup boiling water

Sweetened whipped cream or ice cream, if desired

1. Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.

2. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.

Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!

2 1/2 cups sliced fresh peaches

2 cups fresh raspberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground nutmeg

2 cups Original Bisquick® mix

1/2 cup milk

3 tablespoons butter or margarine, melted

2 tablespoons packed brown sugar

1. Heat oven to 375º. Lightly butter bottom and side of deep-dish pie plate, 9x1 1/2 inches.

2. Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.

3. Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

2 1/3 cups Original Bisquick® mix

1/2 cup milk

3 tablespoons sugar

3 tablespoons butter or margarine, melted

Sweetened sliced strawberries

Whipped topping or whipped cream

1. Heat oven to 425ºF.

2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

3/4 cup milk

2 teaspoons vanilla

2 eggs

1 cup sugar

1/2 cup Original Bisquick® mix

2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

1. Heat oven to 350ºF. Grease 9-inch pie plate.

2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.

3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Surprise your sweetie pie with a giant cherry cookie tart. They'll love the thought and the rich chocolate-cherry taste.

2/3 cup powdered sugar

1 package (3 ounces) cream cheese, softened

1/2 teaspoon almond extract

1 egg

1 3/4 cups Original Bisquick® mix

2/3 cup miniature semisweet chocolate chips

1 can (21 ounces) cherry pie filling

1/4 cup white baking chips

2 teaspoons shortening

1. Heat oven to 400ºF. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Bisquick mix. Pat dough into 12-inch circle on ungreased cookie sheet.

2. Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes. Gently loosen and transfer to serving plate.

3. Spread pie filling over crust. Heat white baking chips and shortening over low heat until smooth; drizzle over pie filling.

pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!

3 cups Original Bisquick® mix

1 1/2 cups granulated sugar

1/2 cup Gold Medal® all-purpose flour

3/4 cup butter or margarine

1 teaspoon vanilla

1/8 teaspoon salt

6 eggs

1 package (8 ounces) cream cheese, softened

Powdered sugar, if desired

1. Heat oven to 350°F. Grease and flour angel food cake pan (tube pan), 10x4 inches, 12- cup bundt cake pan or 2 loaf pans, 9x5x3 inches.

2. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!

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

1/2 teaspoon parsley flakesBarbecue 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.