Orange-Almond Streusel Muffins
Streusel topping:
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
1 tablespoon Original Bisquick® mix
1 tablespoon cold butter or margarine
Muffins:
1/4 cup packed brown sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 egg
2 cups Bisquick mix
1/2 cup sliced almonds
Heat oven to 400º. Mix topping ingredients together. Set aside.
Mix muffin ingredients except Bisquick and almonds. Stir in Bisquick mix just until moistened. Add almonds. Divide batter into muffin cups. Sprinkle evenly with streusel topping. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooking rack. Serve warm. Makes 12 servings.
No Bake Honey-Oat Bars
1/4 cup sugar
1/4 cup margarine or butter
1/3 cup honey
1/2 teaspoon cinnamon
1 cup diced dried fruit and raisin mixture
1 cup quick-cooking oats
1/2 cup sliced almonds
Butter square 9x9x2 inch pan. Heat sugar, margarine, honey and cinnamon to boiling in saucepan over medium heat, stirring constantly. Boil and stir l minute; remove from heat. Stir in dried fruit. Stir in remaining ingredients. Press mixture in pan. Cool completely. Cut into bars.
Panko Panfried Fish Strips
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tilapia fillets, cut in half lengthwise
3/4 cup fat-free buttermilk
1 1/2 cups panko crispy bread crumbs
4 1/2 teaspoon olive oil
Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time in buttermilk, then coat with bread crumbs.In large skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium, cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/2 teaspoons oil and 4 fish strips. Serves 4.
