Sweet Banana Bread

1 Cup Sugar
½ Cup Oil
Mix well then add
3 Bananas, mashed
2 Eggs, beaten
2 Cup Flour
½ tsp Baking Powder
½ tsp Salt
1 tsp Baking Soda
1 tsp Vanilla
Nuts, if desired

Beat well, Bake at 325 for 30-45 minutes. Makes 1 large loaf or 3 small loafs.

Butterscotch Muffins

6 Tbsp Butter, softened
¼ Cup Brown Sugar, packed
1 Large Egg
1 ¼ Cup Milk

2 Cup Flour
1 (4 serving size) Butterscotch Instant Pudding Mix
1 Tbsp Baking Powder
½ tsp Salt
2/3 Cup Butterscotch Chips

Cream butter and brown sugar in a medium bowl until light and fluffy. Beat in egg, add milk, mix.

Combine remaining 5 ingredients in a large bowl. Make a well in center. Add butter mixture to well. Stir just until moistened. Fill greased muffin cups ¾ full. Bake at 400 for about 18 minutes or until toothpick inserted in center comes out clean.

Hot {and healthy!} White Bean Dip

2 slices bacon
4 garlic cloves, minced
1/3 cup low-sodium chicken broth
1 can cannellini beans, drained (Great Northern beans work too)
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon crushed rosemary

Cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon (or add to food processor and pulse a few times). At this point taste it and add more salt to taste, as well as hot sauce and lemon juice if desired. (I usually go heavy on both of those) Sprinkle dip with remaining bacon just before serving.

Serve with pita chips.

Storage: This works great to make ahead of time. Just store in the fridge and warm it up in the microwave before serving.

Spinach and Turkey Enchiladas

prep time:25 min
start to finish:1 hr 10 min
makes:8 enchiladas

1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach
1 can (4.5 oz) chopped green chiles, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) enchilada sauce
8 flour tortillas (8 inch)
1/2 cup mild Thick 'n Chunky salsa

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.

2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.

3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.

4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Enchilada: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 45mg; Sodium 800mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 3g); Protein 19g

Healthified Mexican Pasta Skillet

prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)

1lb extra-lean (at least 93%) ground beef
1jar (16 oz) mild salsa
1cup tomato sauce
1 & 1/2 cups water
2cups uncooked regular or multigrain elbow macaroni
1cup frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1.In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

2.Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.

3.Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g

Yummy Juice

I made this for a few Christmas parties and it was a hit!

2 Cups Cranberry Juice
3/4 Cup Sugar
46 oz. Pineapple Juice
1 Cup Lemon Juice
2 qts. Ginger Ale

Get everything cool in fridge. Mix just before serving. I also added raspberries to float on top and I doubled the recipe and it made a ton!!

Slow Cooker Chicken Pot Pie

This has become a staple in our family. It's so easy and so good. Definitely a comfort food.

-4-5 c. diced potatoes
-3-4 c. baby carrots (I sliced mine)
-4 boneless, skinless chicken breasts
-1 tsp. garlic salt
-1 tsp. black pepper
-2 Tbs. dry onions (or 1 sm. onion chopped)
-2 cans cream of chicken soup
-1 1/2 cups frozen peas
-1 pkg. Pillsbury refrigerated biscuits
Shredded cheddar cheese

Fill crock pot 2/3 full of veggies. Place chicken on top, sprinkle with garlic salt, pepper and dry onion. Spread cream of chicken soup on top. Cook on high about 4-5 hours, or low 6-8 hours. Shred chicken using two forks. Add peas. Replace lid and cook 20 minutes. Bake biscuits according to pkg. directions. Break biscuits in half and cover with crock pot mixture and top with cheese.

Enjoy!!

Gingerbread Cookies

1/2 c. butter

1/2 c. sugar

1/2 c. molasses

1 egg yolk

2 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.

Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy.

Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate.

White chicken chili

I don't know about you guys, but I've been craving chili! I have the same old recipes that I've used for a couple years and none of them were really hitting the spot. I decided to take a chance on this beauty... so glad I did! It's a delicious spin on chili for sure. I hope you like it as much as we did!

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced or shredded chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Mild, less spice for the kids!)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Ginger Cookies

1 1/2 c. Butter, softened
2 c. Sugar
2 eggs
1/2 c. Molasses
4 c. Flour
2 T. Ginger
4 t. Baking Soda
1 t. Salt
2 t. Cinnamon

Cream butter & sugar. Add eggs and beat until light and fluffy. Add molasses, mis well.
In another bowl, soft dry ingredients together.
Add to butter mixture and mix well until all incorporated.
Roll into 1" balls and roll in sugar to coat.
Bake at 350 for 9-10 minutes.
Slightly underbake, and when you take them out, drop the tray on the counter so they flatten out!

Ultimate Hot Chocolate

2 1-oz. squares of unsweetened baking chocolate
1 14-oz. can sweetened condensed milk
4 c. water
1 tsp. vanilla


Method 1: Using a Hot Chocolate Machine

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk together to combine completely and set aside.

Combine water, chocolate mixture, and vanilla in your hot chocolate machine and turn it on, according to the manufacturer's instructions.

Method 2: Using Your Stovetop

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk in vanilla, combine completely, and set aside.

In a larger saucepan, bring 4 c. water to a boil. Remove from heat and whisk in chocolate mixture.

Either way you make it, serve in mugs with a dollop of whipped cream and a sprinkle of cinnamon if desired. Serves about 6.

Variations:

Mexican Hot Chocolate: Add 1 1/2 tsp. cinnamon and 1/8-1/4 tsp. cayenne pepper in with the vanilla.

Mint Hot Chocolate: Replace vanilla with 1 tsp. mint (NOT spearmint) extract

Peppermint Hot Chocolate: Replace vanilla with 1 tsp. peppermint extract. Serve with a candy cane instead of a spoon to stir.

Almond or Hazelnut Hot Chocolate: Replace vanilla with 1 tsp. almond or hazelnut extract.

Chicken Enchiladas

4 Chicken Breasts
1 lb Mild Cheese, grated
1 Onion, chopped (can use less)
1 Small Can Chopped Green Chilies
Mix above ingredients together except half of the cheese. Put this filling into 12 white tortillas. Place in buttered baking sheet, seam down.
Mix the following for sauce:
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken soup
1 Cup Chicken Broth
1 Pint Half and Half (can use caned milk)
Mix with a wire whisk and pour over enchiladas in the casserole dish. Bake at 350 for 30 minutes. Sprinkle with remaining cheese and return to oven just long enough to melt cheese.

Cranberry Almond Pound Cake

If you haven't ever tried this, oh man!...you are in for a real treat!

2 1/2 c. sugar

1 c. + 2 T. unsalted butter

3 t. almond extract

6 eggs

1 c. sour cream (full-fat is best!)

1/4 c. water

1/4 t. baking powder

1/2 t. baking soda

1/2 t. salt

3 c. flour

2 c. cranberries (fresh or frozen)

Glaze:

2 T. water

1 1/2 c. powdered sugar

Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add baking powder, baking soda and salt, mix. Add flour and mix well. Fold in cranberries (rinse first to make sure there aren't twigs or bad berries in the bunch). Butter/flour a bundt pan. Pour the batter into the buttered pan and bake at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack. When barely warm, drizzle with glaze.

AMAZING Minestrone Soup

This soup is good the first night, but it is fabulous as leftovers. If there's any way to make this ahead of time, let it chill, and then re-heat it, I HIGHLY recommend you do that. It is THIS very thing that makes this a great freezer meal; just prepare the soup entirely, allow it to cool, and then freeze it in a freezer-safe container. When you're ready to eat it, just place the frozen soup in your Crockpot and cook on low for 5-6 hours.

1 lb. Italian sausage
1 medium onion, diced

4 cloves minced garlic

4 c. water
2 stalks celery, diced

2 large carrots, diced

1-2 small zucchini, quartered and chopped
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes

1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper

1/8-1/4 tsp. red pepper flakes

Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.

Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.

Try it! You're husband will love you as much as mine did after I made this and neither one of us really liked minestrone soup before. It's a keeper.

Buffalo Chicken-Blue Cheese Meatloaf

What you'll need:

Olive oil spray

2/3 cup old-fashioned oats

1/2 cup fat-free milk

2 1/2 tablespoons buffalo wing sauce plus more for topping

1 lb. extra lean ground chicken

1/2 cup finely chopped celery

1/4 cup shredded carrot

1/4 cup finely chopped sweet onion

2 large egg whites, lightly beaten

1/4 teaspoon salt

2 ounces (1/2 cup) crumbled blue cheese

What to do:

Preheat oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.

Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand for 3 minutes or until the oats begin to soften. Stir in the wing sauce until well mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.

Transfer the mixture to the prepared pan and spread so that the top is flat. Bake for 40 minutes or until the chicken is completely cooked through and no longer pink. Cut into approximately 8 slices and serve immediately.

Makes 4 servings. Per serving: 263 calories, 35 grams protein, 14 grams carbs, 6 grams fat, 2 grams fiber, 485 mg sodium.

Bananas 'N Cream English Muffins

The biggest loser did it again! This was freaking delicious... even my 2 year old loved it!

What you'll need:

1/2 a whole grain english muffin

1 & 1/2 teaspoons light cream cheese

1/4 medium banana sliced

pinch of cinnamon

Place the toasted muffin half on a small plate and spread the cream cheese evenly over the top. Sprinkle with cinnamon and then place banana slices on top... serve immediately!

Per serving: 95 calories, 4 grams of protein, 20 grams of carbs, 2 grams of fat, 5 grams fiber, 113 mg sodium

Sweet and sour meatballs

adapted from Lion House Recipes

Serves 4-6

1 1/2 pounds lean ground beef (you don't want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking - big time gnarlyness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 35 minutes. Serve over rice.

Sauce:
1 cup brown sugar
1/2 cup apple cider vinegar
2 teaspoons mustard
1/2 cup barbeque sauce
2 teaspoons Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs.

Eclair Torte

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 package (8 ounces) cream cheese, softened
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup

In a small saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

lemon cakes....

1/2 cup (1 stick) butter, room temp
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk or plain low-fat yogurt
1 tsp vanilla
finely grated lemon zest and juice of 1 lemon, plus 2 Tbsp juice for the glaze
1 cup sugar
2 eggs
1 1/2 cups powdered sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. (I used six regular and the rest in a mini muffin tin) In a med bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.Divide evenly among the muffin cups. Bake 20-25 min (less for mini muffins) until a toothpick comes out clean. Cool completely before topping with glaze.In a small bowl, stir powdered sugar with the remaining 2 Tbsp of lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let glaze set before serving.

I actually made these a while ago and forgot to post them...I certainly have not forgotten how amazing they tasted, though. I love lemon desserts, but do think there is such a thing as too much lemon. The glaze was a little too tart for me with the lemon juice. Next time I will just make the glaze with milk...but that's just me. If you LOVE the extra tartness of lemon juice, leave it as is. I also wanted to get more than 6 cakes, that's why I made them in 6 regular size muffin cups and the rest in a mini muffin tin. Just watch the cooking time. It will definitely cut down on the cooking time so watch them closely if you make them into mini cakes.

lemon/garlic pasta.....

3 Tbsp butter
1-2 cloves garlic, minced
1-2 Tbsp lemon juice
1/4 tsp pepper
1/2 tsp fresh thyme; chopped
1/2 c. grated Parmesan cheese
2 1/2 c cooked pasta (gemeli, linguine, etc)
2-3 grilled chicken breasts

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.

When life gives you lemons...make and bake a lot of stuff with fresh lemon juice and zest...duh! This was another winner. Go easy on the garlic and lemon juice. Both come through with a very strong flavor when cooked this way. Unless you absolutely know you like a strong garlic flavor, start with one clove. For the lemon, I recommend starting with one Tbsp, taste it, and if you want a stronger lemon flavor then add more.

Puffed French Toast

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally
3/4 c. sugar
4 tsp. cinnamon

First mix cinnamon and sugar together in a medium sized bowl. Set aside. In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar mixture.

I then slice mine into strips. Kids love them.

Drizzle with maple syrup, honey butter, or your favorite topping.

Sloppy Joes

Brown 1 lb Ground Beef (or turkey) and some onion (can use dehydrated)
Mix in, 1 Can Chicken Gumbo Soup. 2 Tbsp Ketchup, 2 tsp Mustard and Salt & Pepper.
Heat all together until hot and bubbly. Serve on Hamburger buns.

Hot Chocolate Brownies

These are hands down THE BEST brownies I have ever had.

1/2 cup unsalted butter

2/3 cup half and half or heavy cream (heated in microwave for 30 seconds)

2 Tablespoons hot chocolate mix (I used Ghiradellis)
1 cup all-purpose flour

1/2 cup Hershey's Dark unsweetened cocoa powder

1/2 teaspoon salt (scant)

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

Ganache:

1/4 cup heavy cream

1/2 tablespoon unsalted butter

1/4 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring frequently, for 6-8 minutes, or until light golden brown. Stir in half and half and hot chocolate mix. Stir until well combined. Remove from heat.

In a medium-sized bowl, sift together flour, cocoa powder, and salt. In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes. Reduce mixer speed to low, and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

*Another option: I froze the brownies for 20 minutes, frosted and cooled at room temp. These are amazing!*

Artichoke Dip

If you have never tried this dip, don't turn up your nose & run.....just make it.
I promise, you will soon be a believer...it's sensational.

Ingredients
1- 16 oz. package cream cheese
½ cup mayo
1½ cups freshly grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon coarse ground black pepper
1 -10 oz. package frozen chopped spinach
1 can artichoke hearts, drained and chopped
3 to 6 cloves of roasted garlic, chopped fine

*
Preparation

Preheat oven to 375ºF. Mix all ingredients in a bowl until well combined. Transfer to an oven-safe souffle dish and bake for 20 minutes. Serve hot with toasted baguette slices.

Coffee Cake

2 Cups Bisquick
2/3 Cup Milk
2 Tbsp Sugar
1 Egg
Mix together and pour into a sprayed bundt pan.
Topping
2/3 Cup Bisquick
1/3 Cup Sugar
1 tsp Cinnamon
1 Tbsp soft butter
Mix and sprinkle on batter
Bake at 350 for 18-22 minutes.