Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray, or grease with shortening.
In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary.
Spoon into baking dish.
In medium bowl, beat eggs and ½ teaspoon of the salt with whisk or fork until well mixed.
Pour eggs over sausage mixture.
In large bowl, mix flour, baking powder, sugar, baking soda and remaining 1 teaspoon salt.
Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Stir in cheese and green onions.
Add buttermilk; stir just until combined.
Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in center.
2pouches7.5 oz each Bisquick™ Complete buttermilk biscuit mix
1cupwater
1jar14 oz pizza sauce
1package8 oz sliced pepperoni
2cupsshredded mozzarella cheese8 oz
Instructies
Heat oven to 375°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, stir Bisquick mix and water until soft dough forms.
Drop half of dough by spoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
Drizzle about 1 cup pizza sauce over dough.
Arrange half of the pepperoni slices evenly over sauce.
Top with 1 cup of the cheese.
Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Bake 20 to 25 minutes or until golden brown.
Cut into squares to serve.
Notes / Tips / Wine Advice:
Quick Variations
To make half a recipe, divide the ingredients in half; bake in sprayed 8-inch square (2-quart) glass baking dish 22 to 25 minutes.Add your favorite pizza toppings to the layers. Try cooked sausage crumbles and chopped green bell pepper, onion or olives.
1link smoked andouille sausagefrom 13.5-oz package, cut in half lengthwise, then crosswise into ¼-inch slices
1can10¾ oz condensed 98% fat-free cream of chicken soup with 30% less sodium
¾cupshredded Asiago cheese3 oz
½cupreduced-fat sour cream
½teaspoongarlic powder
½teaspoondried rubbed sage
¼teaspoonblack pepper
Topping
2teaspoonsbutter
⅓cupcrushed oval buttery crackers10 crackers
¼cupshredded Asiago cheese1 oz
1green onionchopped
Instructies
In 2-quart saucepan, heat rice and water to boiling, stirring occasionally.
Reduce heat to low; cover and cook 40 to 50 minutes or until tender.
Drain off excess water.
Heat oven to 350°F.
Spray 2-quart round or oval casserole with cooking spray.
In large bowl, mix remaining casserole ingredients.
Stir in rice; spoon into casserole.
In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted.
Stir in crushed crackers; sprinkle over rice mixture.
Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork.
(If topping browns too quickly, loosely cover casserole with foil.
) Remove from oven.
Sprinkle with ¼ cup cheese and the green onion.
Let stand 10 minutes before serving.
Notes / Tips / Wine Advice:
Make it ahead
You can make all or part of this casserole ahead. If you like, cook the wild rice the day ahead, and then mix up the casserole in minutes. Or make the casserole the day ahead and add the topping just before baking.
Time-saver
Cooking 1 cup wild rice makes about 4 cups cooked rice. If you like, use canned wild rice to shave time from making this casserole.
1jar1 lb 10 oz tomato pasta sauce with basil and garlic
1½teaspoonschopped fresh or ½ teaspoon dried basil leaves
Additional chopped fresh basil
Instructies
Heat oven to 400°F.
In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
In ungreased 3-quart casserole, mix sausage mixture and all remaining ingredients except additional basil.
Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
2cupsshredded Colby–Monterey Jack cheese blend8 oz
1canenchilada sauce
1package11.5 oz flour tortillas (8 tortillas)
½cupchunky-style salsa
Instructies
Heat oven to 350°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned.
Stir in spinach; cook, stirring frequently, until thawed.
Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
Spread about 1 teaspoon enchilada sauce on each tortilla.
Top each with about ½ cup beef mixture.
Roll up tortillas; place seam side down in baking dish.
In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
Sprinkle with remaining 1 cup cheese.
Spray sheet of foil with cooking spray; cover baking dish with foil.
Bake 40 to 45 minutes or until thoroughly heated.
Notes / Tips / Wine Advice:
Time-saver
Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk can save you money — just remember to divide it into smaller portions before freezing so you can defrost just the amount you need
1can / 16.3 oz refrigerated home-style original biscuits
Instructies
Heat oven to 350°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Place in baking dish.
Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat.
Add onions and bell peppers; cook 3 to 5 minutes, stirring frequently, until peppers are crisp-tender.
Stir in garlic; cook 1 to 2 minutes longer.
Spoon over cheese in baking dish.
Separate dough into 8 biscuits.
On lightly floured surface, pat biscuits into 5-inch rounds.
Arrange biscuits over vegetable mixture.
Bake 35 to 40 minutes or until biscuits are golden brown on top.
