Just a College Girl Beating the Odds & Living to Tell About It
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato – peeled, seeded and diced
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
| 2 1/2 | cups Progresso® chicken broth |
| 1 1/2 | cups cut-up cooked chicken |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables |
| 1 | teaspoon seasoned salt |
| 1/4 | teaspoon pepper |
| 1 | cup milk |
| 3 | tablespoons cornstarch |
| 3/4 | cup Bisquick® Gluten Free mix |
| 1/3 | cup milk |
| 2 | tablespoons butter or margarine, melted |
| 1 | egg |
| 1 | tablespoon chopped fresh parsley |
In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.
*best served with a full glass of Almond Milk
| 1 | box Betty Crocker® Gluten Free chocolate chip cookie mix |
| Butter, gluten-free vanilla and egg as called for on cookie mix box |
| 3 | packages (8 oz each) cream cheese, softened |
| 1 1/4 | cups sugar |
| 2 | teaspoons gluten-free vanilla |
| 4 | eggs |
| 1/2 | cup miniature chocolate chips |
Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.
| 1 | cup Bisquick® Gluten Free mix |
| 5 | tablespoons cold butter |
| 3 | tablespoons water |
| 4 | oz cream cheese, softened |
| 2 | tablespoons sugar |
| 1/4 | teaspoon vanilla |
| 1 | egg yolk |
| 1/2 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon ground nutmeg |
| Dash salt | |
| 1 | cup canned (from 15-oz can) or smoothly mashed cooked pumpkin |
| 1/2 | cup evaporated milk |
| 1 | egg, slightly beaten |
| Whipped cream, if desired |
Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.
| 2 | eggs |
| 1 1/4 | cups sugar |
| 1/4 | cup butter, softened |
| 1/4 | cup shortening |
| 2 | cups Bisquick® Gluten Free mix |
| 2 | teaspoons ground cinnamon |
Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms.
In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
| 1 | lb lean (at least 80%) ground beef |
| 1 | medium onion, chopped |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1/2 | cup Bisquick® Gluten Free mix |
| 1 | cup milk |
| 3 | eggs |
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
| 1 | package (3 oz) cream cheese |
| 1 | cup Bisquick® Gluten Free mix |
| 1 | cup milk |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon grated lemon peel |
| 1 | tablespoon lemon juice |
| 1 | egg |
| 1 | cup sliced fresh strawberries |
| 1/2 | cup strawberry syrup for pancakes |
Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
In small bowl, mix strawberries and syrup; serve with pancakes.
| 1/4 | cup butter |
| 2 | tablespoons whipping cream |
| 1/2 | cup packed brown sugar |
| 1/2 | cup chopped pecans |
| 1 | large tart cooking apple, peeled, thinly sliced |
| 1 | box Betty Crocker® Gluten Free yellow cake mix |
| 1/4 | teaspoon apple pie spice |
| 2/3 | cup water |
| 1/2 | cup butter, softened |
| 3 | eggs |
Heat oven to 350°F. In medium microwavable bowl, microwave butter, whipping cream and brown sugar uncovered on High about 1 minute or just until butter is melted. Pour into ungreased 9-inch or 8-inch square pan. Sprinkle with pecans. Top with apple slices.
In large bowl, beat cake mix, apple pie spice, water, butter and eggs with electric mixer on low speed until moistened, then beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter over apple mixture.
Bake 9-inch pan 50 to 55 minutes, 8-inch pan 60 to 65 minutes, or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake 1 minute so caramel can drizzle over cake. Remove pan.
| 1 | box Betty Crocker® Gluten Free yellow cake mix |
| 1/2 | cup finely chopped pecans |
| 1/2 | cup butter, softened |
| 2 | packages (8 oz each) cream cheese, softened |
| 1 | cup sugar |
| 1 | cup canned pumpkin (not pumpkin pie mix) |
| 1 | tablespoon pumpkin pie spice |
| 2 | tablespoons whipping cream |
| 2 | eggs |
Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13×9-inch pan, press remaining mixture. Bake 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.