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July 29, 2013
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Recipes Using Canned Biscuits

Tomato Bacon Squares

8 slices bacon
1 medium seeded tomato
half small onion
3oz shredded swiss cheese
1/2 cup mayonnaise
1 tsp basil
1 can (10oz) hungry jack flaky biscuits

Preheat oven to 375 degrees. Coarsely chop and mix together 8 slices crisply cooked bacon, 1 medium seeded tomato and half of a small onion. Mix in 3oz shredded swiss cheese, 1/2 cup mayonnaise and 1tsp basil. Take 1 can (10oz) hungry jack flaky biscuits and separate halves into bottom of a pan. Spread bacon mixture over the top and bake according to instructions on biscuit can (350 degrees for 8-11 minutes).
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BBQ Beef Biscuit Casserole

1 lb. hamburger
1 tsp. salt 16 oz. can pork - n-- beans
3/4 c. b.b.q. sauce
2 T. brown sugar
1 T. minced onion
1 can hungry jack biscuits
1 c. shredded cheddar cheese

Brown hamburger. Stir in salt, beans, BBQ. sauce, brown sugar and onion. Heat until bubbly. Pour into 2 qt. casserole dishCut biscuits in half and put in ring around outside of glass casserole. Bake at 400° for 25 - 30 minutes until biscuits are brown.
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Apple Biscuits

1 can Hungry Jack flaky biscuits (10 count)
1 Granny Smith apple
1 c. water
1 c. sugar
1 stick butter

Separate biscuits in half to make 20 biscuits. Slice apple thin. Place apple piece in biscuit and fold. Place in Pyrex dish. Pour water, sugar and butter mixture over biscuits. Bake on 350° until biscuits are done.
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Apple Biscuits #2

1-1/2 c. chopped, peeled apples
1 (10 oz.) can Hungry Jack Flaky biscuits
1 T. oleo
1/3 c. firmly packed brown sugar
1/4 tsp. cinnamon
1/3 c. light corn syrup
1 large egg
1/2 c. pecan halves and pieces

Generously grease bottom and sides of 9-inch round cake pan. Spread 1 cup chopped, peeled apples in bottom of pan. Separate 1 can Hungry Jack Flaky biscuits into 10 biscuits. Cut each biscuit piece into 4 pieces. Arrange over apples, point-sides up. Top with another 1/2 cup apples. In a small bowl, combine oleo, brown sugar, cinnamon, light corn syrup, and egg. Beat until sugar is partially dissolved. Stir in 1/2 c. pecan halves and pieces. Spoon over biscuit pieces. Bake at 350° for 35-45 min. or until deep golden brown. Mix Glaze ingredients and drizzle over biscuits.
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Beef Barbecue Cups

1 lb. ground beef
1 8-oz can refrigerated biscuits
1 T. brown sugar
1/2 cup barbecue sauce with onion bits
1 cup shredded cheddar cheese

Brown meat and drain. Press biscuits into 12 greased muffin cups, pressing dough up and around the edges of the cups. Add barbecue sauce and sugar to the meat. Mix well. Spoon into cups. Sprinkle cheese on top. Bake at 400 degrees for 10 minutes. Remove from pan at once with spatula or knife.
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Monkey Bread

3 cans of biscuits
1/2 cup margarine, melted
1 cup sugar
1 tsp cinnamon

Cut 10 biscuits in quarters (1can) dip in melted margarine, then toss in cinnamon and sugar mix. Put in bottom of bundt pan. Cut remaining 20 biscuits into quarters, toss in sugar and cinnamon. Put in pan and drizzle with remaining margarine. Bake in 350 degrees oven for 30 minutes. Let stand in pan for 5 minutes, turn onto plate. Best served while warm.
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Cinnamon Sticky Buns

1/3 c. Parkay Margarine
1/2 c. packed brown sugar
1/2 c. chopped pecans
1 tsp. cinnamon
1 pkg. Pillsbury Grands Biscuits

Melt margarine in a 9- inch round baking pan in a 350° oven. Combine brown sugar, pecans and cinnamon. Sprinkle over melted butter. Arrange biscuits in pan with sides touching. Bake at 350° for 25- 30 minutes, or until biscuits are golden brown. Invert pan immediately onto a serving plate. Spread any remaining topping from the pan onto buns. Serve warm.
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Parmesan Biscuits

3/4 c. grated parmesan cheese
1/2 c. mayonnaise
1 tsp. dill
1 lg. canned biscuits, any brand

Separate biscuits layers and place on cooking stone. Mix cheese, mayonnaise, and dill in mixing bowl. Spread onto biscuits layers. Bake at 350° until lightly browned.
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Easy Chicken Pot Pie

2 c. cooked chopped chicken
2 cans cream of chicken soup
1 can cream of mushroom soup
1/4 c. milk
2 c. frozen peas and carrots
1 tube of biscuits
1/4 tsp. pepper

Mix all ingredients in a bowl, except biscuits. Bake for 1/2 hour at 400° in a casserole dish. Remove and add biscuits on top and cook for 10 minutes more until biscuits are done.
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Apple Pizzas

2 cans (7 1/2 oz.) Homestyle biscuits
1 c. cheese, grated
5 apples, peeled & sliced
2 T. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
dots of butter

Measure flour, sugar, and cinnamon, place in bowl. Mix well. Pat out each biscuit to a circle or oval shape, leaving a stand-up edge. Place on a greased cookie sheet. Sprinkle with cheese. Arrange apples on top of cheese. Cover with brown sugar mixture. Dot with butter. Bake at 350° for 20 - 25 minutes.
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Pigs In A Blanket

2 cans of ready made biscuits
1 pkg. of 10 hot dogs

Cut hot dog into fours. Roll out biscuit, then cut in half. Wrap hot dog piece with half of biscuit. Bake at 350° for 10 to 15 minutes. Serve with catsup and mustard.
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Chicken Biscuit Casserole

1-1/2 lb. chicken
2 cans biscuits
1 tsp. salt
1/2 c. flour
2 c. chicken broth

Cook chicken until tender. Remove from bone and cut into pieces. Stir together milk and flour, add enough milk to make a sauce and pour into boiling chicken broth, stir and cook until thick. Add cut up chicken, pour into a baking dish or pan. Arrange biscuits on top of gravy and chicken. Bake until biscuits are brown at 350°.
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Peach Cobbler

3 T. butter
1/2 c. light brown sugar
2 - 15 oz. cans sliced peaches, drained
1 tsp. cinnamon
1-1/2 tsp. vanilla extract
1 can refrigerated biscuits
1/2 chopped nuts (opt.)

In saucepan; melt butter, stir in brown sugar, peaches, cinnamon, and vanilla. Spread half of mixture in a 2 - 3 quart shallow baking dish. Separate biscuits; cut each into quarters. Arrange pieces, points up over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts. Bake at 350° for 35 - 40 minutes. Let stand 5 minutes. Serve warm.
Makes 8 servings.
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1 can biscuits
Enough oil to deep fry
1 c. sugar
1/2 c. milk

Flatten out biscuits enough to cut out centers. Use a biscuit cutter with a doughnut cutter in center to cut out holes. When oil is good and hot, drop the doughnuts and centers in and fry until brown. Make a syrup out of sugar and milk. Boil about 5 minutes. Dip doughnuts in syrup and put in bowl. Pour left over syrup over doughnuts.
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Easy Eclairs

1 can biscuits
containers of vanilla Snack Pack pudding
1 can chocolate frosting

Bake biscuits according to pkg. directions. Let cool. Pull biscuits apart and spread vanilla pudding in center. Put top back on and spread chocolate frosting on top.
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Biscuit Breakfast

3 well beaten eggs
4 oz. Monterey Jack cheese
1 can biscuits

Generously grease 9 x 13-inch pan with butter. Dip each biscuit into dish of well beaten eggs. Shred cheese and set aside. Place biscuit into pan and with a spoon make a dent in middle of each. Fill each indention with shredded cheese. Pour any remaining egg over biscuits. Bake according to biscuit can instructions or until egg is desired doneness.
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Ham And Cheese on a Biscuit

6-3/4 oz can ham, chicken or turkey, drained & flaked
1 tsp instant minced onion
1 tsp poppy seed
2 Tbl butter, softened
2 tsp prepared mustard
10 oz can refrigerated big flaky biscuits
5 (4x4") Swiss cheese slices

Combine meat, onion, poppy seed, butter and mustard. Reserve about 1/3 cup. Separate dough into 10 biscuits, press 5 biscuits to 3 1/2" circles on ungreased cookie sheet. Spoon scant 1/4 cup meat mixture onto each flattened biscuit. Fold cheese slices into quarters; place on meat mixture, pressing slightly. Spoon remaining meat mixture over cheese. Press remaining 5 biscuits to 4" circles; slightly stretch each over meat mixture. Do not seal edges. Sprinkle tops with poppy seed. Bake at 375 degrees for 10-15 minutes or until golden brown. Serve warm.
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Hi Nancy and Nancylanders .
Sorry that I haven't posted for quite awhile..lots of stuff has been going on. I was wondering if you or any of the members have
Low Carb recipes that you'd be willing to share...main meals, desserts, appetizers...anything at all. I would really appreciate it. Thanks Nancy for all your hard work. I really am sorry I haven't posted lately, but I do read every Nancy's newsletter. Pats on the heads of the 4 legged helpers.
Cheryl in Avon Lake

I wanted to make a correction to my Peanut Butter "Pie" recipe that appeared in the July 27th newsletter. When I typed the directions, I said to drizzle with some frozen chocolate fudge ice cream topping over the whipped topping. The word frozen shouldn't have been in there, as the ice cream topping is found on a shelf at any grocery store. I didn't want to confuse anyone. If the topping is too thick to drizzle, you could heat it for a few seconds in a microwave so it would drizzle easier.
Judy (in Alaska)

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I snacked on these at a friend's house and couldn't stop munching on them, so had to get the recipe from her.

Oyster Cracker Treat

1 pound small oyster crackers
1 tbsp. dill weed
1/2 tsp. garlic powder
1 pkg. (0.4 oz.) Hidden Valley Ranch Dressing
Mix together.
3/4 cup Canola oil

Put in a paper, or plastic bag and shake gently to coat. Keeps well in tightly covered container.
Judy (in Alaska)

If you love anything "lemony", then this is the dessert for you! I made this for my women's club, and they were so impressed.

Lemon Torte

1 yellow cake mix
1 cup flaked coconut
2 tbsp. cold water
1 egg, beaten
1 cup butter
2 pkgs. (4 serving size) regular lemon pudding & pie filling mix
1-1/2 cups frozen whipped topping, thawed, or real whipped cream

Combine cake mix, coconut, water, beaten egg and butter till well mixed with electric mixer on low. Press into the bottom of a 9x13 inch baking pan. Bake at 350° for 20 to 25 minutes, or until golden brown. Cool.

Prepare and cook the regular lemon pudding as directions state (do not use instant pudding). Chill and spread on cooled crust. Cover top with whipped topping.

NOTE: Recipe called for 1 cup shortening, or margarine, but I used butter with good results.
Judy (in Alaska)

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5540 2nd St.
Lubbock, Texas 79416

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