Make Your Own Breadsticks with Bisquick, Water & Butter

1/3

cup butter or margarine

2

cups Original Bisquick® mix

1/2

cup cold water

1. Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
2. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
3. Bake 12 to 15 minutes. Serve hot.

Makes 24 sticks

Cheesy Hash Brown Bake

Ingredients

• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
• 2 cups sour cream
• 2 cups shredded Cheddar cheese, divided
• 1 cup grated Parmesan cheese

Directions

1. In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Easy Shredded Chicken BBQ Sandwich

It's not difficult to translate your own recipes into a slow cooker version, and once you do, you'll be thrilled with the ability to start dinner early and walk away from it for several hours until it's done. I've come up with a few of my own recipes for the slow cooker, and adapted some that I already had.

Hands-On Time: 5 minutes
Ready In: 3-4 hours
Yield: 4-6 servings

Ingredients

6 chicken breast halves, skinless and boneless 1 1/2 cups barbecue sauce (whatever your favorite is)

Directions

1. Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
2. Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
3. Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.