2 tbsp. packed brown sugar
1 tbsp. Bisquick mix
⅓ c. milk
1 egg
½ c. whole cranberry sauce
2 c. Bisquick mix
2 tbsp. granulated sugar

Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Mix brown sugar and 1 tablespoon Bisquick mix, set aside.
Beat milk, egg and cranberry sauce slightly in medium bowl. Stir in 2 cups Bisquick mix and the granulated sugar just until moistened. Fill muffin cups ½ full and sprinkle with brown sugar mixture. Bake 18 minutes or until brown; cool slightly before removing from pan.

Ingredients:
One 3-ounce package cream cheese
4 Tablespoons butter
2 cups Bisquick baking mix
⅓ cup milk
½ cup raspberry preserves (or strawberry)

Icing:
1 cup confectioner's sugar, sifted
1 to 2 Tablespoons milk
½ teaspoon vanilla

Cut cream cheese and butter into Bisquick till crumbly with pastry blender. Blend in the ⅓ cup of milk with wooden spoon. Turn onto floured surface. Knead 8 to 10 strokes. Roll dough onto wax paper to a 12 x 9-inch rectangle. Turn onto greased baking sheet or cookie sheet; remove wax paper. Spread preserves down center of dough. Make 2-½ inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake in 425-degree oven for 12 to 15 minutes.

Make icing and drizzle on top.

Ingredients
1 ⅔ cups Bisquick
⅔ cup Fat Free Milk
2 tablespoon Light Brown Sugar
⅔ cup Light Brown Sugar
1 egg
1 teaspoon Cinnamon, Ground
4 tablespoon I Can't Believe Its Not Butter (original)

Directions
Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
Stir remaining ingredients until blended.
Mix in a ¼ of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

1 lb. pork sausage
1 sm. onion
½ c. cheddar cheese
2 ¼ c. biscuit mix (Bisquick)
1 c. milk

Brown and drain sausage. Grate cheese into large bowl. Chop ½ onion into small pieces. Put in bowl with cheese.
Add biscuit mix to cheese and onion in bowl. Mix thoroughly, then add sausage mix. Add milk. Biscuit mix should be sticky moist. Drop by tablespoons onto ungreased cookie sheet. Bake at 400 degrees for 5 to 8 minutes, or until lightly brown.

Keep in plastic bag in freezer or refrigerator. Take out as many as needed. Heat in microwave

Heat oven to 375°F.

Ingredients:

Cinnamon Streusel (below)
2 cups Original Bisquick® mix
⅔ cup milk or water
2 tablespoons sugar
1 egg

Directions:

1.Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
2.Stir remaining ingredients until blended.
3.Mix in a ¼ of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
4.Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

Cinnamon Streusel Topping

¦⅔ cup Original Bisquick® mix
¦⅔ cup packed brown sugar
¦1 teaspoon ground cinnamon
¦4 tablespoons butter (firm)
Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps seperate the butter.

1 egg, lightly beaten
2 cups Bisquick
⅓ cup sugar
1 ½ Tbsp. vegetable oil
⅔ cup milk
⅓ cup strawberries (or other fruit)

Mix together all ingredients except the strawberries until JUST blended. Fold in strawberries and spoon into 12 muffin cups. Bake at 400*F for 13-18 minutes or until just browned.

Makes 12 muffins.

Number of Servings: 12

2 c. Bisquick
⅓ c. sugar
2 tbsp. Crisco oil
1 egg
⅔ c. milk
¾ c. chocolate chips

Heat oven to 400 degrees. Grease 12 muffin cups or line with paper baking cups. Mix Bisquick and sugar in medium bowl, beat egg slightly with milk and oil. Add milk mixture to Bisquick mixture and stir until moistened. Fold in chocolate chips. Divide batter among cups. Bake 15 to 18 minutes.

2 c. Bisquick
⅔ c. sugar
⅓ c. sour cream
1 egg
¼ c. milk
1 c. canned blueberries, drained & rinsed

Preheat oven to 400 degrees. Grease an 8 x 8 x 2 inch pan. Mix sour cream and egg; stir in milk gradually. Stir in Bisquick just until moistened. Spread half of batter in pan and sprinkle with half of streusel. Spread remaining batter over streusel and sprinkle with blueberries. Sprinkle with remaining streusel. Bake until golden brown, about 25 minutes.

STREUSEL:

½ c. brown sugar, packed
⅓ c. flour

Mix brown sugar and flour together.

1 (3 oz.) pkg. cream cheese
¼ c. butter
2 c. Bisquick
½ c. milk
2 tbsp. sugar
½ tsp. cinnamon
1 (20 oz.) can pie filling
¼ c. chopped nuts
1 (8 oz.) pkg. soft cream cheese
⅓ c. sugar
2 tsp. lemon juice

Heat oven to 425 degrees. Cut cream cheese and butter in Bisquick. Stir in milk. Turn dough onto surface dusted with Bisquick; gently roll in baking mix to coat. Knead 8 to 10 times. Roll into 12 x 8 inch rectangle. Place on lightly greased cookie sheet. Prepare cream cheese filling using 8 ounce package of cream cheese, ⅓ cup sugar, and 2 teaspoons lemon juice. Beat filling ingredients well. Spread filling down center of Bisquick dough. Make cuts 2 ½ inches long at 1 inch intervals on the 12 inch side. Fold strips over filling, overlapping. Mix sugar and cinnamon. Sprinkle over top. Bake, uncovered, until golden brown (12 to 15 minutes). Cool 10 minutes. Carefully place on wire rack to cool. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. This coffee cake freezes well without the pie filling.