Loaded Baked Potato Casserole
1 bag (30 oz.) frozen extra-spicy and crispy potato wedges
2 cups chopped cooked ham
8 slices bacon, crisply cooked, crumbled
1 medium bell pepper (any color), chopped (1 cup)
1 cup chopped green onions, (about 16 medium)
1 jar (15 oz.) cheese dip or process cheese sauce
1/2 cup sour cream
Heat oven to 375º. Spray 9 x 13 inch baking dish with cooking spray. Arrange potato wedges in baking dish. Bake uncovered 10-15 minutes or until thawed and beginning to brown. Top potatoes with half each of the ham, bacon, bell pepper and onions. Spread cheese dip on top. Sprinkle with remaining ham, bacon and bell pepper.
Bake 20-30 minutes longer or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining onions before serving. Makes 8 servings.
Soft Raisin Cookies
1 cup water
1 teaspoon baking powder
2 cups raisins
1 teaspoon baking soda
1 cup shortening
1 teaspoon salt
1 3/4 cups sugar
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup chopped walnuts
3 1/2 cups all-purpose flour
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from the heat and let cool (do not drain).
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350º for 12-14 minutes. Yield: 6 dozen.
Cheesy Bacon Pull-Apart Biscuits
8 slices bacon
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
6 medium green onions, chopped (6 tablespoons)
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups shredded sharp Cheddar cheese (6 oz.)
3/4 cup shredded mozzarella cheese (3 oz.)
Heat oven to 400º. In 9 inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.
In a large bowl, stir Bisquick mix, milk, 1/4 cup of the onions, garlic powder and red pepper until soft dough forms. On surface sprinkled with Bisquick mix, pat dough to 1-inch thickness. Cut dough with 2-1/2 inch round cutter. Arrange rounds in skillet; sprinkle 3/4 cup of the Cheddar cheese evenly between rounds.
Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining 3/4 cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm. Makes 8 servings.
