Homemade Bisquick Mix with Oil NOT Shortening!

4½ cups all purpose flour
4 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
10 tablespoons Canola oil

Whisk everything together, either by hand or with a mixer.
Store this mixture in an airtight container (at room temperature) for up to 6 weeks.  

IHOP Copycat Pancakes

1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar

Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar, then stir until combined. Cook on a greased griddle.

Awesome Waffles

5 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3 cups flour
4 eggs, beaten
2 1/4 cups milk
1 1/2 teaspoons vanilla
2/3 cup butter, melted

In a bowl, stir together the baking powder, sugar, salt and flour. In a smaller bowl beat the eggs, the milk and vanilla. Add to dry ingredients and stir until just combined. Slowly mix in the butter and only stir to combine it. Be careful not to over mix. Cook as directed for your waffle maker.

Pie Pops

1/2 21-oz can pie filling (I used cherry)
1 cup milk
1/2 lemon, squeezed

Mix all ingredients in your blender until smooth and pour into ice pop molds. Freeze. Serve as ice pops.

Blackberry Cobbler

2 1/2 cups fresh blackberries
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until mixed. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with vanilla ice cream.

Peanut Butter Oatmeal Bars

1c natural peanut butter
1c honey
3c (gluten free) old fashioned oatmeal

Put peanut butter and honey in a pan and heat on low until mixed and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan. (I greased mine lightly with coconut oil, just to be sure they'd come out)
Cover and let set overnight.

Dutch Baby (Oven Pancake)

6 eggs
1c milk
1c flour
1/2t salt
2T butter

Preheat oven to 400. Mix the top 4 in the blender until smooth. Melt the butter in a 9x13 pan. Once the butter is melted, pour the batter on top and bake for 20-25min.

Honey Bun Cake

Yellow cake mix
4 eggs
3/4c oil
1c buttermilk
1T sugar

Mix all in a bowl until combined. Pour into a greased 9x13 pan. In another bowl combine 1c brown sugar, 2t cinnamon and 1c chopped pecans (optional). Sprinkle over cake mix. Swirl into batter with a butter knife. Bake 300* for 40-60 mins.

Glaze:
1c powdered sugar
2T milk
1t vanilla

Mix all together in a bowl until smooth, pour over hot cake.

(I normally double the glaze and cut SMALL portions...lol)

Pineapple Pops

1 can (20oz) pineapple chunks w/ juice
1 banana
1 can coconut milk
1/2 tsp vanilla.

Blend all in a blender until smooth.
Freeze in popsicle molds!

( the pineapple wasn't sweet, so I added some raw sugar to mine)

 

 

Chocolate Chip Pound Cake

• 1 box yellow cake mix
• 1 (4oz) box instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup mini semi-sweet chocolate chips
• confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 350 . Grease and flour a bundt pan.
2. In large bowl, combine cake mix, vanilla pudding, eggs, sour cream, oil and water. Mix well, then stir in chocolate chips. Pour batter into prepared pan and bake for 1 hour or until a toothpick, when inserted into cake, comes out clean.
3. Allow to cool 15 minutes in the pan, then loosen sides and invert onto a plate.  After cake has cooled completely, dust lightly with confectioners’ sugar.