Tex-Mex Pizza on a Bisquick Crust

This week we tossed together a delicious pizza (pizza’s big on the menu with a teenager in the house) with a Tex-Mex twist.  The photos didn’t turn out well, so you’ll just need to use your imagination!  It’s worth the effort – this is going on my go-to list!

The baking pan we used was one of those large oven sheets that usually comes with your oven; for that size you’ll want about 4 cups or more of bisquick, with enough water to knead it into a springy dough.

Tex-Mex Pizza


Mix the Bisquick dough (click here for a DIY mix) with enough water to make an elastic dough, then roll it out and put in onto a buttered pan (I use coconut oil).  You can either leave it raw to top with the ingredients, or pre-bake it a bit.


Pan Dish:

2 Chicken breasts, diced and cooked with:

2-4 shallots, sliced in thin rings

a handful of freshly chopped coriander

lime juice – a good dose to sauté into the meat and onions

Salt and pepper to taste

Sauté this mixture together until the meat is cooked through, and remove from heat.  Into the warm mixture, toss:

1 small can of garbanzo beans

1 small can of kidney beans

a handful of cherry tomatoes, halved

spices to taste (fajita spice mix, or chilli powder, or a bit of mesquite spice)

Toss to combine, then set aside.


1 avocado

a handful of black olives, chopped

300 gr. grated cheese of choice (Cheddar would work great, but there are several Swiss cheeses that are great alternatives too)

Preheat your oven to 220°C (430°F)

Slice 1 avocado in “half-moon” slices, and chop the olives; distribute both over the crust.

Pour the pan mixture over the avocado and olives, spreading it out to the edges evenly.

Top with the grated cheese and pop into the oven.

Bake ~20 minutes or until the cheese is melted and browning slightly.


En Guete!




Magic Crustless Sweet Potato Pie

This pie is also known as a “mock pumpkin pie”, because it tastes just like it!  The “magic” in the title is because, though no crust is used, a “crust” will form as it bakes; the bisquick settles into a distinct layer, creating a crust.

The cinnamon, ginger and nutmeg can be replaced with 2 teaspoons of pumpkin pie spice mix, if you prefer that, though they have the same resulting, delicious taste.  The condense/evaporated milk is sugarless, and only a 1/2 cup sugar is needed, as the sweet potatoes bring their own natural sweetness to the mix.

Magic Crustless Sweet Potato PieMagic Crustless Sweet Potato Pie

1 cup Bisquick baking mix
2 cups cooked, peeled sweet potatoes *
4 ounces (1/2 cup) unsalted butter
1 12 oz. can evaporated milk (also called condense milk)
1/2 cup light brown sugar, packed
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
A dash of salt

*To prepare the sweet potatoes:  Peel and dice into small bits, then boil in water with a squeeze of honey, until they are soft.  Drain, and then mash.  Let them cool slightly before mixing with the eggs.

Mix Bisquick, sugar, spices, vanilla, eggs, prepared sweet potatoes, salt, and evaporated milk in a blender until smooth. Grease a 9-inch pie plate with butter.
Pour into the prepared pie plate.
Bake at 180°C (350°F) for 50 to 55 minutes or until knife inserted near centre comes out clean.

Serve with a dollop of whipped cream on top, and enjoy!

Go-To Bisquick Apple Pie

Groaning Bisquick Apple PieI made this pie tonight by combining two recipes and tweaking – as one does.  It’s delicious, and I think I can stop looking for a go-to recipe for apple pies!  The crumbly crust of Bisquick contrasts with the creamy smooth filling and texture of the baked apple slices to make it a sensuous experience in the mouth.

Go-To Bisquick Apple Pie


2 C. Bisquick Mix

½ C. Softened butter

5-6 Tbs. Hot water

Whisk together with a fork until smooth and a ball is formed.  Pat into a buttered pie dish, smoothing it up the edges.  Bake at 200°C (400°F) for 10-15 minutes, until lightly golden.  Remove from oven and allow to cool while you prepare the filling:


400 gr. apple juice

2 Tbs. cornstarch

2 Tbs. butter

1 tsp. ground cinnamon

1 tsp. vanilla extract

6 medium cooking apples (peeled, cored & sliced)

Combine apple juice & cornstarch in a medium saucepan, stirring well. Cook over medium heat until thickened & bubbly. Stir in butter, cinnamon, & vanilla. Add apples; toss well to coat.

Pour into the pie crust, spreading evenly.  Bake at 180°C 35-40 minutes, until crust is golden brown.  Let it rest ~10 minutes; the liquid will firm up.

Add a dollop of whipped cream, and enjoy!

Comfortable Potato Stew

Potato StewFor me, this is one of those “comfort” foods – it always reminds me of childhood, and it was one of my favourite meals growing up.  It’s simple, down-home, warm and filling.  Perfect for a chilly evening.

Comfortable Potato Stew

2–4 med.–lg. potatoes; finely diced or grated

1–2 lg. onions, diced

Fry together until brown (or microwave 10 min. in covered bowl) ADD:



Spices to taste

Add enough milk to make a stew, a bit of butter (amount to taste), and spices – salt and pepper ought to do it nicely.  As it stews together, if you need to thicken it add a bit of flour or instant potato flakes.  Cook thoroughly. Also, corn or peas can be added.  Serve it with a good cornbread or Bisquick Biscuits, or saltine crackers on the side.

Southwest Beef Empanada & a Homemade Taco Seasoning Mix

Photo Credit:  Betty Crocker

Photo Credit: Betty Crocker

I’ll be making these once again this week.  This recipe was originally from Betty Crocker; one of my pet peeves is product placement in recipes; this is the 21st century, and bloggers are global which means that many people do not have access to Uncle Doohickey’s Gobbers, and have no idea how much “1 package” is!  When it comes to recipe ingredients, I’m a scratchaholic.  The Bisquick is a clone recipe I’ve already posted, and here you’ll find a good recipe for taco seasoning mix; there are hundreds out there on the web, but this is one I’ve used and like.



1  lb. (450 gr.) lean ground beef

1 oz. (30 gr.) taco seasoning mix

2/3  C. water

2-3 small potatoes, finely diced

8 oz. (225 gr.) carrots, finely sliced or diced

1  Tbs. dried minced onion (or 2 Tbs. fresh, finely chopped)



4½  C. Bisquick mix 

1  C. boiling water


Heat oven to 400°F (200°C). Line a baking sheet with baking paper, or grease with butter or oil of choice.

In a pan, sauté the diced potatoes and carrots in a splash of coconut oil or olive oil a minute, then add the beef and cook, stirring occasionally, until done; drain. Stir in taco seasoning mix, the water, & onion. Reduce heat to medium; cook for a few minutes, stirring occasionally.

In a bowl stir the Bisquick mix and boiling water together until a dough forms. On a surface sprinkled with Bisquick mix, roll the dough in the mix to coat; knead. Divide dough into 6 balls. Pat or roll each ball into 7-inch (18 cm) round. Place on the baking sheet. Spoon about ½ C. beef mixture onto one half of each round. Moisten the edge of each round with water and fold over the beef mixture, pressing the edges with a fork to seal. Cut 3 small slits into the top of each crust to allow steam to escape.

Bake at 400°F (200°C) for 18 to 20 minutes or until light golden brown.



In a small bowl, combine the following ingredients:


¼ tsp. onion powder

2 tsp. paprika

½ tsp. cayenne pepper

4 Tbs. flour

1 ½ tsp. powdered beef bouillon

½ tsp. sugar

3 tsp. dried chopped onion

2 ½ tsp. salt

4 tsp. chili powder

½ tsp. garlic powder


Mix well, and store in a sealed jar.  This should be enough for ~25 tacos.

Zucchini Triangles

Zucchini Triangles

This recipe was originally from Betty Crocker in 2007; I got hold of it, improved it (as shown here), and it has become a staple „go to“ recipe for parties or as an appetizer.

Zucchini Triangles

3 C. thinly sliced unpeeled zucchini (4 small)

1 C. Bisquick mix

½ C. very finely chopped onion

½ C. grated Parmesan cheese

2 Tbs. chopped fresh parsley

½ tsp. salt

½ tsp. seasoned salt

½ tsp. dried marjoram or oregano leaves

1/8 tsp. pepper

1 garlic clove, finely chopped

½ – 1 Tbs. oil of choice (I use coconut oil)

4 eggs, slightly beaten

1. Heat oven to 350°F (180°C). Grease bottom & sides of a rectangular casserole dish.

2. Stir together all ingredients. Pour into the pan and spread evenly.

3. Bake about 30 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Prep Time: 15 min

Total Time: 40 min