Almond Bars

From: Jennifer Corum

3 c. Bisquick mix
2 c. white sugar
3/4 c. butter, softened
2 eggs, slightly beaten
2 T. almond extract
1 t. vanilla extract
1/2 c. almond slivers

Combine Bisquick mix and sugar and then cut in margarine until mixture is crumbly. Add in beaten eggs and extracts; mix until combined. Press mixture into a jell roll pan or 9 x 13 inch pan. Sprinkle almond slivers on top. Bake at 350 degrees for about 20 to 30 minutes, until lightly golden and a toothpick or knife come out clear in the center. Cut into squares before they cool completely.

The boys LOVE these...so, I tried to health-ify the recipe by cutting more than 1/2 of the sugar, adding 1 cup of applesauce, 2 cups of oatmeal, doubling the extracts and leaving off the almonds. The result was good, more like a crumbly cake than a bar, but tasty :)

Breakfast Biscuits

Adapted from: Rachel Ray
(click the link above to watch a video of how easy these are to make)

5 eggs, divided (or egg substitute)
Salt and ground black pepper
2 1/4 cups Bisquick
1 cup milk for mix
1 cups shredded yellow cheddar cheese

Yields: 4 servings

Preheat oven to 425ºF.

Beat 4 eggs in a small mixing bowl. Add the eggs to a greased frying pan, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the reserved scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.

This is a great base recipe. Made as is, they are a little bland, but they work well for kids. You can add cooked bacon, ham, broccoli, green chilis...really anything to create a filling, easily portable, and delicious breakfast.

Red, White & Blue Scones

Adapted from: Hungry Girl

Ingredients:

1 1/3 cup uncooked oatmeal

2/3 cup Bisquick Heart Smart Baking Mix

1 tsp. baking powder

2 tbsp. brown sugar

2 tsp. light whipped butter

2/3 cup non-fat milk

1 tsp. vanilla extract

1/3 cup blueberries

1/3 cup dried cranberries

1/3 cup white chocolate chips

Directions:

Set oven to 400 degrees. Mix first 7 ingredients in a bowl. Fold in berries & chocolate chips. Spray baking sheet with nonstick cooking spray and form 8 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes.

Makes 8 large scones.

This is an amazing (and healthy) scone recipe! You can substitute the berries and chocolate chips for whatever your little heart desires :)

Chicken Pot Pie

From: Betty Crocker

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

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour onto casserole. Bake 30 minutes or until golden brown.

I usually semi-thaw the veggies in some luke-warm water and it works well. I also use the heart smart Bisquick and non-fat milk.

Blueberry Oatmeal Pancakes

I am pretty picky about what I feed my kids, especially at breakfast. I like to make sure they start off the day right with something filling and nutritious. My boys, and their daddy, love pancakes. After a little trial and error, I have found a way to pack my pancakes with nutrition, but still keep it quick and simple. The boys enjoy these blueberry pancakes almost every Wednesday morning, but ask for them all week long.

1 cup Bisquick Heart Smart pancake mix
2/3 cup of non fat milk
2 TBS egg substitute
1-2 servings of Motts Healthy Harvest (no sugar added) Blueberry Applesauce
3/4 cup dry oatmeal

In a small bowl, wisk together Bisquick, milk and egg substitute until well mixed. Add applesauce and oats; stir well. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle. Once edges start to look cooked, flip and cook until golden brown.

These do take a little longer to cook through than regular pancakes and have a softer consistency due to the applesauce.