more receipes... ...

CornDogs
Ingredients:
25 mini hot dogs
25 wooden skewers
1 box corn muffin mix

Directions:
Preheat the oven to 350degrees F. Skewer the hot dogs on sticks. Make sure the sharp part of the skewers are not sticking out of the dogs. Prepare the corn batter according to the recipe on the box. Coat the dogs with the muffin mix and place on a nonstick baking sheet. Bake for abt 15 mins /til golden brown. Allow to cool slightly before removing from the pan.



Fruits Tart
1 1/4 cups Original Bisquick® mix
1/4 cup sugar
1/4 cup firm butter or margarine, softened
1/4 cup apricot jam
2 cups sliced strawberries, 2 sliced kiwifruit or 3/4 cup seedless sliced green grapes,
1/4 cup apple jelly

Heat oven to 400ºF. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal. Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 - 12mins /til light brown. Cool 30mins.

Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges.
High Altitude (3500-6500 ft): Heat oven to 425ºF.