Ingredients

• 24 servings
• ¼ lb Ground Pork Sausage; ck, drain
• 1 c Bisquick
• 3 oz Cream Cheese; cubed
• 2 lg Eggs; lightly beaten
• ½ c Cheddar Cheese; shredded
• ⅔ c Milk
• ¼ c Green Onions; chopped

Instructions

1. Combine first 5 ingredients in a lg. bowl;
2. Make a well in center of mixture.
3. Combine eggs, and milk; add to sausage mixture, stirring just until moistened.
4. Spoon into greased miniature muffin pans, filling ¾ full.
5. Bake at 350 for 35-40 min.
6. Remove from pan immediately.
7. Makes 2 dozen.

Ingredients

• 6 servings
• 1 ½ c Sugar
• ⅓ c Melted butter
• 1 c Buttermilk
• 1 ts Vanilla
• ½ c Bisquick
• 3 x Eggs

Instructions

1. Heat oven to 350.
2. Grease pie plate.
3. Beat all ingredients until smooth, 30 seconds in the blender on high or 1 minute with hand beater.
4. Pour into pie plate.
5. Bake until knife inserted in center comes out clean, about 30 minutes.
6. Cool 5 minutes.
7. Serve with fresh fruit, if desired.

Susan Brumer, L-Cuisine

Ingredients

• 8 servings
• 3 16 oz. cans peaches; drained*
• ¾ c Sugar
• 1 ts Gr. cinnamon
• ⅔ c Bisquick
• ¼ ts Gr. nutmeg Streusel (below)
• 1 c Whipping cream
• 2 Eggs
• ----------------------------------STREUSEL----------------------------------
• 1 tb Butter; firm
• 2 tb Sugar
• ¼ c Bisquick
• ⅓ c Slivered almonds
• *3 ½ c. sliced fresh peaches may be substituted.

Instructions

1. Heat oven to 375.
2. Grease 10" pie plate.
3. Pat peach slices dry; place in plate.
4. Sprinkle with cinnamon and nutmeg; toss.
5. Spread evenly in plate.
6. Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high.
7. Pour into plate.
8. Sprinkle with Streusel.
9. Bake until knife inserted in center comes out clean, 40-45 min.
10. Top each serving with whipped cream.
11. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds.
12. HIGH ALT> Decrease baking mix to ⅓ c.;
13. Add ¼ c. flour.
14. Bake about 50 min.
15. Crust may not form.

Ingredients

• 8 servings
• 21 oz Cherry pie filling
• 4 Eggs
• 1 ½ c Milk
• ¾ c Sugar
• ¼ c Butter; softened
• ½ c Bisquick
• 1 ½ ts Vanilla

Instructions

1. Heat oven to 400.
2. Grease 10" pie plate.
3. Drain pie filling, reserving syrup.
4. Beat all ingredients except cherries and reserved syrup til smooth, 15 sec. in blender on high.
5. Pour into plate.
6. Spoon cherries evenly over top.
7. Bake until knife inserted in center comes out clean, 30-35 min.
8. Cool 5 min.
9. Serve with warm reserved syrup and if desired, sweetened whipped cream.
10. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min.

Ingredients

• 8 servings
• 1 c Milk 1
• /2 c Bisquick
• 2 tb Margarine or butter; softened
• ¼ c Sugar
• ¼ ts Almond extract
• 21 oz Cherry pie filling
• 2 Eggs
• ----------------------------------STREUSEL----------------------------------
• 2 tb Margarine; firm
• ½ c Brown sugar; packed
• ½ c Bisquick
• ½ ts Gr. cinnamon

Instructions

1. Heat oven to 400.
2. Grease pie plate, 10 x 1 ½".
3. Beat all ingredients except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min with hand beater.
4. Pour into plate.
5. Spoon pie filling evenly over top.
6. Bake 25 min Top with Streusel.
7. Bake until Streusel is brown, about 10 min longer.
8. Cool; refrig. any remaining pie.
9. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly.

Ingredients

• 6 servings
• ¾ c Milk
• 1 c Sugar
• 2 ts Vanilla
• ½ c Bisquick
• 2 Eggs
• 2 pk Cream cheese; softened; cubed
• -----------------------------CHEESECAKE TOPPING-----------------------------
• 1 c Sour cream
• 2 ts Vanilla
• 2 tb Sugar

Instructions

• Heat oven to 350.
• Grease a 9" pie plate.
• Beat milk, vanilla, eggs, sugar and baking mix in blender on high.
• Add cream cheese.
• Cover and blend on high 2 min.
• Pour into pie plate.
• Bake 40-45 min or til center is set;
• Cool.
• Mix Cheesecake topping; carefully spread over top.
• Serve with canned pie filling or fresh fruit if desired.
• HIGH ALT: Bake 45-50 min.

Ingredients

• 1 servings
• 2 c Milk
• 1 c Brown sugar; firmly packed
• ¼ c Butter; melted
• ½ c Bisquick baking mix
• 4 Eggs
• ½ c Flaked coconut; (optional)
• 1 ts Vanilla extract

Instructions

1. Combine all ingredients except coconut in a blender;
2. Blend at high speed for 15 seconds or until smooth.
3. Pour into a greased 10-inch pie plate.
4. Sprinkle coconut on top, if desired.
5. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean.
6. Cool completely before cutting.
7. YIELD: 1 10-inch pie.

Ingredients

• 6 servings
• ------------------------------STREUSEL TOPPING------------------------------
• 2 tb Butter; firm
• ¼ c Brown sugar; packed
• ½ c Bisquick
• ¼ c Nuts; chopped
• ----------------------------------FILLING----------------------------------
• 16 oz Frozen rhubarb; thawed drain
• ½ c Bisquick
• ¾ c Milk
• 2 tb Butter; softened
• 2 Eggs
• 1 ts Ground cinnamon
• 1 c Sugar
• ¼ ts Ground nutmeg

Instructions

1. Heat oven to 375. Grease a 9" pie plate.
2. Prepare Streusel Topping;
3. Arrange rhubarb evenly in plate.
4. Beat remaining ingred. til smooth 15 sec. on high in blender.
5. our into plate.
6. Sprinkle evenly with Streusel Topping.
7. Bake until knife inserted in center comes out clean, about 40 minutes.
8. Serve with sweetened whipped cream if desired.
9. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly;
10. stir in nuts.
11. HIGH ALT> Grease a 10" plate.
12. Increase rhubarb to 2 ½-3 c.
13. Decrease baking mix to ¼ c.;
14. add ¼ c. Flour.

Ingredients

• 1 servings
• 10 oz Frozen Cranberry-Orange
• 4 Eggs
• Relish; thawed
• 1 ½ c Sugar
• ¾ c Milk
• ¾ c Bisquick Baking Mix
• ⅓ c Margarine or butter; melted
• Whipped Cream
• 1 ts Vanilla

Instructions

1. Heat oven to 350 degrees.
2. Grease pie plate, 10 x 1 ½ inches.
3. Sprinkle relish evenly in plate.
4. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater.
5. Pour into plate.
6. Bake until knife inserted in center comes out clean, 35 to 40 minutes; cool.
7. Refrigerate at least 6 hours but no longer than 24 hours.
8. Garnish with Whipped Cream.

Recipe from the Bisquick Recipe Club, Prodigy Beth Lane

Ingredients

• 8 servings
• 1 ½ c Sugar
• 1 c Milk
• ½ c Bisquick
• ⅓ c Margarine, melted
• 2 Bananas, sliced
• 1 ts Vanilla
• 1 c Whipping cream, chilled
• 3 Eggs
• 2 tb Sugar, confectionery

Instructions

1. Bake about 30 min.
2. Arrange bananas on pie.
3. Beat whipping cream and powdered sugar until stiff.
4. Spread over top of pie, covering bananas.
5. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.