Tip Tuesday: Some Recipes from the Boxes of Baking Mix

Tip Tuesday

Happy April Fool’s Day!  The one day of the year (besides St. Patrick’s Day) that all teachers dread.

Tip:  Check the packaging of items that you purchase for recipes.

I have several recipes for baking mix in my very bloated Chrome bookmarks courtesy of the Pinteresting Blogosphere.  But I have bowed to convention (and convenience) and purchased baking mixes.  Yesterday purchasing some from Kroger would probably be my last batch.  I usually just make the biscuits mentioned on the back, but I noticed with the Kroger box (and my Pioneer canister where I store any that I buy because it has the neat lid), there are several other recipes.  I may have purchased the Kroger brand for the recipes.  Perhaps.

Here are the recipes from the Pioneer canister:

Pancakes and Waffles

1 1/2 cups milk

2 eggs

2 cups baking mix (leaving out the brand name here but you get the idea)

Heat lightly oiled surface to 350 degrees.  Mix ingredients until smooth.  Add 2-4 tablespoons melted butter, if desired.  Cook pancakes 1-2 minutes per side (turn only once); cook waffles 2-3 minutes.  Yield 12-14 5-inch pancakes; 10-12 5-inch waffles.


2 cups baking mix

2/3 cup milk

1/2 tsp. poultry seasoning

1 qt. chicken or beef broth

Quick Beefy Fiesta Bake

1 pound ground beef

1.25 oz package taco seasoning mix (or use homemade)

1 cup baking mix

16 oz. can refried beans (or 2 cups of homemade)

4 oz. can chopped green chilies

1/4 cup water

1 cup thick and chunky salsa (or your own variety of salsa mixed with a bit of pico de gallo)

1 cup cheddar cheese, shredded

Optional garnishes:  guacamole, sour cream, green onions, sliced olives, crumbled corn chips

Heat oven to 375 degrees.  Prepare meat to taco package directions (or how you normally prepare meat if using homemade).  Set aside.  Combine next 4 ingredients.  Spread in 2-quart baking dish.  Top with prepared meat, salsa, cheese.  Bake 25 minutes.  Garnish with desired toppings.

Homestyle Chicken Pot Pie

1 2/3 cups frozen mixed veg, thawed

1 cup chicken, cooked and diced

1 can condensed cream of chicken soup, or half of the recipe from Gimme Some Oven

1/4 cup sour cream

1/4 cup chopped onion

1 cup baking mix

1/2 cup milk

1 egg

Heat oven to 400 degrees.  Mix vegetables, chicken, soup, sour cream, and onions in a 9-inch deep dish pie plate.  Mix remaining ingredients until blended.  Pour over chicken mixture in pie plate.  Bake 25-30 minutes or until golden brown.

Fruit Cobbler

1/2 cup sugar

1 cup baking mix

1/4 cup butter

1/4 cup half-and-half

1/4 teaspoon vanilla

2-21 ounce cans fruit pie filling

Heat oven to 375 degrees.  Mix sugar and baking mix.  Cut in butter, mix in cream and vanilla.  Shape into ball and refrigerate 30 minutes.  Pour fruit into 7×11″ pan.  Heat 10 minutes.  Roll chilled dough out on floured surface.  Place over hot fruit.  Bake 25 minutes or until golden.  Brush with melted butter.  Sprinkle with sugar.

Quick Marmalade Curried Chicken

1 cup baking mix

1/2 teaspoon pepper (freshly ground!)

4 boneless chicken breasts

1 cup buttermilk (or 1 tablespoon of vinegar/lemon juice and milk to fill the rest of a cup measure to the top)

2 tablespoons vegetable oil

3/4 cup orange marmalade

1/2 cup water

1 teaspoon curry powder

1/8 teaspoon cayenne pepper (optional)

Mix baking mix and pepper.  Dip chicken in buttermilk, then in dry mixture.  Heat oil in skillet.  Brown chicken.  Mix remaining ingredients.  Pour over chicken.  Cover.  Simmer 20 minutes or until tender.  Uncover.  Simmer 5 more minutes.

And here are the Kroger ones.  I must note (and my sister and mom will concur):  I will never again eat “Bisquick” pizza.  Long story.  I barely lived to tell about it.  Just kidding, Mom!

Barbecue Chicken Pizza

1 1/2 cups baking mix

1/4 cup hot water

1 tablespoon vegetable oil

1 1/2 cups cooked chicken breast, chopped or stripped (or shredded)

1/2 cup diced red pepper

1/4 cup chopped green onions

1 cup honey barbecue sauce

1 1/2 cups shredded mozzarella cheese

1.  Heat oven to 450 degrees.

2.  In a medium-sized mixing bowl, combine baking mix, HOT water, and vegetable oil until a soft dough forms.  Beat dough about 20 strokes.  Let dough stand for 8 minutes.

3.  Meanwhile, in a separate bowl, combine cooked chicken breast, red pepper, green onions, and barbecue sauce.

4.  Grease cookie sheet or 12-inch pizza pan.  Using hands dipped in baking mix, press dough into a 13-inch circle on cookie sheet, pinching up edges 1/2-inch or press into pizza pan.  Spoon barbecue chicken mixture onto dough and top with cheese.

5.  Place in oven on lowest rack and bake 12-15 minutes.  Refrigerate any leftovers.


2 3/4 cups baking mix

3 tablespoons sugar

1 egg, slightly beaten

1/2 cup milk

2 tablespoons melted butter or margarine

Heat oven to 425 degrees.

Combine baking mix and sugar in a medium-sized mixing bowl.  Add egg, milk, and melted butter or margarine.  Stir to form soft dough.  Turn onto surface lightly floured with baking mix.  Knead gently 8-10 times.  Pat or roll out 1/2-inch thick.  Cut with a floured 3-inch cutter.

Place 1 inch apart on ungreased baking sheet.  Bake 10-12 minutes.

Separate shortcakes and fill with sweetened fruit or berries.  Top with more fruit and whipped topping.  Store any leftovers in tightly covered container.

Sausage and Gravy

1 pound pork sausage (preferably homemade)

1/3 cup baking mix

3 cups milk

1 tsp. salt

1/8 tsp. black pepper (or more to taste, freshly ground please!)

In a 10-inch skillet, cook sausage over medium heat until browned.  Drain, reserving 2 tablespoons of drippings.  Place sausage in a bowl and set aside.

Add the reserved drippings to skillet and stir in baking mix until blended.  Gradually stir in milk until smooth.  Stir in salt and pepper.  Return to heat.  Bring to a boil, stirring constantly.  Boil for one minute.  Remove from heat and stir in sausage.  Serve with biscuits.  Refrigerate any leftovers.

Double Cornbread

1 cup baking mix

1 cup yellow cornmeal

1/2 teaspoon salt

1/4 cup sugar

2 eggs, slightly beaten

1 cup milk

1 1/2 tablespoon butter or margarine, melted

1 cup canned cream-style corn

Heat oven to 425 degrees.  Grease 9x9x1 3/4-inch baking pan.

Sift baking mix with cornmeal, salt, and sugar.  Set aside.

In a medium-sized bowl, combine eggs, milk, butter, and corn.  Add baking mix mixture, stirring only until baking mix is moistened.

Spoon batter into prepared pan; bake 25-30 minutes, or until cake tester (toothpick) inserted in the center comes out clean and top is golden brown.  Cut into squares and serve hot.  Store any leftovers in a tightly covered container.

Apple-Nut Coffee Cake

1 egg

3/4 cup milk

1/4 cup vegetable oil

2 cups baking mix

1/3 plus 1/4 cup light brown sugar

2 medium apples, pared and chopped

1 teaspoon ground cinnamon, divided

1/4 cup chopped pecans

Heat oven to 400 degrees.  Grease a 9x12x2-inch baking pan.

Beat egg; stir in milk, apples, and oil.  Stir in baking mix, 1/3 cup light brown sugar, and 1/2 teaspoon ground cinnamon, stirring just until flour is moistened (batter will be lumpy).

Pour into pan.  Mix 1/4 cup brown sugar, pecans, and 1/2 teaspoon ground cinnamon.  Sprinkle mixture over top of cake batter and bake until golden brown, about 20 minutes.  Store any leftovers in a tightly covered container.

Chicken and Dumplings

3 pound cooked chicken or turkey, shredded, or cut into pieces (white and dark meat)

4 cups chicken broth

1 can condensed cream of chicken soup (or half of this recipe)

1 1/2 cups frozen mixed vegetables, thawed

1 small onion, chopped

salt and pepper to taste

2 cups baking mix

2/3 cup milk

Heat broth in a large pot over medium heat.  Add the cream of chicken soup and mix thoroughly.  Add chopped onion and mixed vegetables and stir.  Mix in chicken or turkey pieces.  Salt and pepper to taste.  Allow the mixture to come to a boil.

Meanwhile, in a separate bowl, combine the milk and baking mix until a soft dough forms.  Drop dough by heaping tablespoonfuls onto boiling mixture to make approximately ten dumplings.  Reduce heat to low and simmer uncovered for 10 minutes.

Cover with lid and simmer for another 10 minutes.  Remove lid and serve hot.  Refrigerate any leftovers.

Hamburger Pot Pie

1 2/3 cups frozen mixed vegetables, thawed

1/2 ground beef, browned and drained

1 can condensed cream of mushrooms soup (or homemade equivalent)

2 tablespoons onion, chopped

1/8 teaspoon black pepper (or more to taste–freshly ground!)

1 cup baking mix

1/2 cup milk

1 egg

1/4 cup shredded cheddar cheese (finely shredded)

1 tablespoon melted butter or margarine

1/8 teaspoon garlic powder

Heat oven to 400 degrees.

Stir together vegetables, cooked ground beef, condensed soup, onion, and black pepper in an ungreased 9-inch pie plate.  In a small bowl, stir together baking mix, milk, and egg.  Fold in cheddar cheese.  Pour over beef mixture.

Bake about 30 minutes or until golden brown.  In a small bowl, blend melted butter or margarine and garlic powder.  Brush over top of baked pie.  Refrigerate any leftovers.

That’s a whole bunch of recipes to enjoy with baking mix!  What I love about recipes like this is that they are fairly basic, so you can change them up as you wish and make them your own!


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