Make this in the Spice Casserole Dish.

1 1/4    cups Original Bisquick® mix
1/4    cup butter or margarine, softened
2    tablespoons very hot water
1/2    lb bulk spicy Italian pork sausage
1/2    cup chopped green bell pepper
1    cup Alfredo pasta sauce (from 16-oz jar)
1    cup shredded mozzarella cheese (4 oz)
2    tablespoons grated Parmesan cheese
1/2    cup grape tomatoes, cut in half
2    tablespoons fresh basil leaves, cut into strips

1.    Heat oven to 400°F. Lightly spray bottom of 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, stir Bisquick mix, butter and water until dough forms. Press dough in bottom of pan.
2.    In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain if necessary. Spread sausage mixture over crust; spread pasta sauce over sausage. Sprinkle with cheeses.
3.    Bake 25 to 30 minutes or until mixture is bubbly around edges and cheese is lightly browned. Sprinkle tomatoes and basil over top.

Another great recipe from the Bless This Food cookbook.

4 c. chicken broth
1 c. chopped onion
1 c. shredded carrots
1 (16 oz) bag frozen broccoli-cauliflower mix
1 c. diced potatoes
2 c. chopped cooked chicken
1 (16 oz) package processed cheese, cubed
2 (10 oz) cans cream of chicken soup

Combine chicken broth, onion & carrots in a 4 qt pot.  Simmer over medium heat for 10 minutes.  Add the broccoli-cauliflower mix and potatoes.  Simmer for 15 minutes or until tender.  Add chicken, cheese and soup.  cook over low heat until cheese melts, stirring constantly.  Transfer soup into a Bean Pot for serving, storing, and reheating.

This is always a huge hit at parties.  It’s so simple to make!   This is from our fantastic Bless This Food cookbook, filled with tons of recipes, tips, and more!

16 oz cream cheese, softened
4 oz package of French Vanilla Pudding mix
1 small can of crushed pineapple, drained
1 cup of chopped pecans

Beat the cream cheese and pudding mix in a mixing bowl until smooth.  Stir in the pineaapple.  Spoon into a Celebrating Home Cool Dip and sprinkle with pecans.  Serve with cinnamon graham cracker sticks.  Makes about 3 cups.

BUTTER BRICKLE DIP MIX

Combine with Cool Whip® and cream cheese and chill. One 7.7 oz. package makes 4 cups. New

Tags: chips, dips, food, party

PHILLY CHEESE SQUARES – Make this wonderful dinner for your family in the Berry Baker.

1 1/2    teaspoons dried minced onion
1    lb lean (at least 80%) ground beef
3/4    cup cheese dip (from 15-oz jar)
2    cups Original Bisquick  mix
1    cup milk
1    egg
2    cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

1.    Heat oven to 375°F. Spray 8-inch square pan or 2-quart glass baking dish with cooking spray. In small bowl, cover onion with hot water.
2.    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in cheese dip. Cook 2 to 3 minutes or until hot.
3.    In medium bowl, mix Bisquick mix, milk and egg until blended. Pour half of the batter into pan. Top with beef mixture and bell pepper mixture. Pour remaining batter evenly over top. Drain onion; sprinkle over batter.
4.    Bake 40 to 45 minutes or until golden brown and center is set. Let stand 5 minutes before cutting into squares. If desired, heat leftover cheese dip as directed on jar and spoon over each serving.