I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, April 2, 2007

A Bis - Quickie

The simplicity of bisquick is astonishing. It really is a magical ingredient.
This weekend my grandmother dazzled us with a French apple crumb pie that she found in her bisquick cookbook. Let me tell you it was as good if not better that some of the apple pies that I have had from some bakeries.
Bisquick really should be a staple in every kitchen. It is inexpensive, easy to use and the end results are always delicious. It’s pure comfort food in a box.
Here is another one of my bisquick favorites it only takes about 25 minutes start to finish.
These are so good warm with a little butter spread on them.

French Onion Drop Biscuits

2 cups Bisquick
1 container (8oz) of French onion dip
¼ cup milk

In a bowl, combine the baking mix and onion dip. Stir in the milk just until moistened. Drop by rounded tablespoonfuls 2 inches apart onto a baking sheet coated with non stick cooking spray.
Bake at 450 degrees for 10-14 minutes or until golden brown.
Serve warm
Makes a dozen

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