Make Something Monday: Double Chocolate Oatmeal Cookies

On the same health kick that I mentioned last week, I also tried these cookies from the eatbetteramerica.com site. What I like about these is that that you get a nice chocolatey taste and they're more filling having all that oatmeal in them!

Double-Chocolate Oatmeal Cookies

• 1 cup packed brown sugar
• 1/2 cup margarine or butter, softened
• 3/4 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
• 1 egg or 1/4 cup fat-free egg product
• 1 teaspoon vanilla
• 1/3 cup unsweetened baking cocoa
• 2/3 cup Gold Medal® all-purpose flour
• 2/3 cup Gold Medal® whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned or quick-cooking oats
• 1/3 cup miniature semisweet chocolate chips or white chocolate chips

1. Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
High Altitude (3500-6500 ft): Bake 12 to 14 minutes.

Make Something Monday: Healthified Chocolate Lovers' Brownies

On occasion I get into a little health kick and try to make some healthier foods. Although I'd really like some low calorie desserts, I haven't been able to find any with 'normal' ingredients-LOL! Anyway, I came across this recipe on eatbetteramerica.com and I gave it a try. It's not nearly as good as regular brownies, but it'll satisfy a chocolate craving! :-)

Healthified Chocolate Lovers' Brownies

• 1 cup granulated sugar
• 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
• 2 tablespoons canola or vegetable oil
• 2 teaspoons vanilla
• 2 egg whites or 1/4 cup fat-free egg product
• 3/4 cup Gold Medal® all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1/2 teaspoon salt
• Powdered sugar, if desired

1. Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
2. In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Make Something Monday: Meatball Sub Casserole

I saw this on Alexis's blog, Running Away? I'll Help You Pack, who got it from Alesha at The Jacobsen Family! If both of them and their families loved this, then I knew I HAD to try it!!! (Plus is just sounded delicious...and it WAS!) :-)

Meatball Sub Casserole

*1/3 cup chopped green onion, to taste
*1/4 cup seasoned bread crumbs
*3 tablespoons grated parmesan cheese
*1 lb ground beef
*1 loaf Italian bread, cut into 1 inch slices
*8 ounces cream cheese, softened
*1/2 cup mayonnaise (not low-fat or lite)
*1 teaspoon italian seasoning
*1/4 teaspoon pepper
*2 cups shredded mozzarella cheese, divided
*1 (28 ounce) jar spaghetti sauce
*1 cup water
*2 garlic cloves, minced

1. Preheat oven to 400.
2. In a bowl, combine onions, bread crumbs and Parmesan cheese.
3. Add beef and mix well.
4. shape into 1-inch balls; place on a rack.
5. In a shall baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
6. Reduce oven temperature to 350.
7. Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.
8. (All of the bread might not be used.).
9. Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread.
10. Sprinkle with 1/2 cup mozzarella.
11. Combine sauce, water and garlic; add meatballs.
12. Pour over cheese mixture; sprinkle with remaining mozzarella.
13. Bake, uncovered at 350 for 30 minutes or until heated through.

Make Something Monday: Chili Corn

A little while ago I signed up for a free cookbook from "Jiffy" mixes. When it came, I came across several recipes I wanted to try, but I only had all the ingredients for one of them and this was it:

Chili Corn

*1-1/2 lbs. ground beef (I used 1 ln because that's how it's packaged)

*1 pkg taco seasoning mix (reserve 1 tsp)

*1 can (10-3/4 oz.) condensed tomato soup

*2 cans (16 oz.) chili beans

Topping

*1 pkg. "JIFFY" Corn Muffin Mix

*1 cup cheddar cheese

*1 egg

*1/3 cup milk

*reserved 1 tsp. taco seasoning mix

Preheat oven to 400 degrees, grease 3 quart casserole dish.

In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly browned.

**On a little side note, I wanted to mention that Jiffy mixes is based in here in Michigan and was actually a place we would have toured in Chelsea if they had been open the day we were there. They have an interesting history that I'd like to share:

"Chelsea Milling Company is operated by a family whose roots in the flour milling business date back to the early 1800’s. We have been milling flour here in Chelsea for over 120 years.

Mabel White Holmes, grandmother of our President, Howdy S. Holmes, developed and introduced to the homemaker the first prepared baking mix product, “JIFFY” Baking Mix, in the spring of 1930. Currently we offer 22 “JIFFY” Mixes. Our mixes provide you, our consumer, with the best value available.

Chelsea Milling Company is a complete manufacturer. We store wheat. We mill wheat in to flour. We use that flour for our own mixes. We make our own “little blue” boxes. We do it all-that’s why our mixes provide you with the best possible value. Value is using the highest quality ingredients and the best price!

Our entire operation is located in Chelsea, Michigan and our product is shipped out to all 50 states, as well as some foreign countries through the United States Military."

I love being able to purchase such a quality product from my home state and know that I am supporting the state's economy as well! :-)

Make Something Monday: Meatloaf

I've actually made a couple different meatloaves recently and I really liked them both, though the one stuffed with cheese and spinach was my favorite! :-)

The first meatloaf I made, the simpler of the 2, I found the recipe at allrecipes.com and forgot to take a picture of it. (It wasn't pretty anyway-LOL!)

Meatloaf...a Little Southwest Style:

• 1 1/2 pounds ground beef
• 2 eggs
• 1/2 cup chopped onion
• 1/2 cup Italian bread crumbs
• 1/2 cup salsa
• 1/4 cup ketchup
• 1/4 cup barbeque sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt (I didn't have)

1.Preheat an oven to 350 degrees F (175 degrees C).
2.Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
3.Bake in the preheated oven until golden brown on top, about 1 hour.

*************

This next one I got from Alexis, at Running Away? I'll help you pack, who had posted recipes from a cookbook called The Skinny Chef.

Doesn't this look delicious!?

• 2 cups packed baby spinach leaves
• 1 lb ground turkey (I used beef)
• 1 cup oats (not quick cooking)
• 2 egg whites (I used 1 whole egg)
• 1/8 cup low-sodium soy sauce
• 1/4 cup non-fat milk (I used 2%)
• 1/4 cup minced parsley
• 4 cloves of garlic, minced
• 1 Tbsp Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 cup part-skim mozzerella cheese (I used the real stuff)
• 2 Tbsp ketchup or BBQ sauce (I used Sweet Baby Rays)

1. Preheat oven to 350 degrees.
2. Heat a large skillet over high heat. Add the spinach and 2 tablespoons of water. Cook 1 to 2 minutes, until the spinach wilts. Set aside.
3. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well.
4. Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or BBQ sauce.
5. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting knife. Rest 5 to 10 minutes before slicing.

*If you would like the recipe for the Creamy Corn Bake shown in the picture, it also came from the Skinny Chef cookbook and can be found on Alexis's blog. It was also very delicious!

Make Something Monday: Orange Cream Cookies

I think the recipe originally came from Alexis and Debby, from Just Breathe, convinced me that this was really worth a try by telling me how much she loves it! I'll admit that they were a lot better than I expected and they are definitely something I'll be making again!




So, being cheap and already buying the orange extract and vanilla chips, I decided to try making these from scratch instead of using the Betty Crocker Sugar cookie mix. This is actually what I came up with from combining a sugar cookie recipe and the Orange Cream Cookies recipe.

Orange Cream Cookies

• 1-1/2 cups flour (I actually used 3/4 cup white and 3/4 whole wheat)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1 egg
• 1 tsp vanilla
• 1/4 tsp lemon juice (called for lemon extract, but seems to work)
• 1 tsp orange extract
• 5 drops yellow food coloring
• 2 drops red food coloring
• 1-1/2 white vanilla baking chips

In a large bowl, stir together the flour, baking powder, baking soda, salt and sugar. Cut in the softened butter until the mixture is crumbly.

In a separate bowl, beat egg, vanilla, lemon extract/juice, orange extract and food coloring until light and fluffy. Pour into the dry ingredients and mix until well blended.

Stir in vanilla baking chips, then drop onto ungreased cookie sheet by rounded teaspoonfuls, 2 inches apart. Bake at 350 degrees for 9-10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooking racks. Cool completely.

Make Something Monday: Chocolate Chip Bar Cookies

This is a recipe that I had made a long time ago. It came from a program on PBS that gave ideas for healthier versions of everyday foods. These chocolate chip bar cookies turn out super yummy tend to be cakey or chewy...it's hard to describe. They are definitely worth making for their healthy qualities! :-)


Chocolate Chip Bar Cookies

• 1 cup unsweetened applesauce (I used my homemade, which is sweetened)
• 3/4 cup firmly packed brown sugar
• 2 tsp vanilla
• 4 egg whites (I used 2 eggs)
• 1 lg pkg instant vanilla or instant chocolate pudding (I used the small pkg of chocolate pudding and it still turned out great!)
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups whole-wheat pastry flour (I used whole wheat white flour, but the recipe suggests that you can substitute with 1/2 whole wheat flour and 1/2 white flour.)
• 1 cup oats (quick cooking or old-fashioned)
• 1/2 bag (6 oz) semi-sweet chocolate chips

Use a fork to mix the applesauce, brown sugar, vanilla and egg whites in a large bowl.

In medium-sized bowl mix vanilla pudding, baking powder, baking soda and flour with a fork. Then add to the liquid ingredients. Use a large wooden spoon to stir well.

Add the oats and chocolate chips and mix, then allow to sit for 10 minutes. Place dough in greased 9x13 pan and press down with wax paper. Bake 25 minutes at 350 degrees. Makes 2 dozen. If keeping past 2 days store cookies in refrigerator or freezer.

Make Something Monday: Beef Tamale Crockpot Pie

This is yet another recipe from Alexis at Running Away? I'll help you pack. I had to buy a few ingredients for this that we don't typically have around, but it was well worth it! The kids didn't eat it as well, but Rich and I LOVED it! This is definitely something that we'll be making again!

Beef Tamale Crockpot Pie

• 1lb lean ground beef
• 1 onion, chopped
• 2 cloved garlic, minced
• 15 oz. can kidney beans, rinsed and drained
• 10 oz. can enchilada sauce
• 6 oz. package corn muffin mix
• 1/3 cup milk
• 2 Tbsp. oil
• 1 egg
• 1 cup shredded Colby cheese
• 4 oz. can chopped green chilies, undrained
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro (I left this out)

In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie. 4 servings

Make Something Monday: Baked Oatmeal

Alexia, at The Mommy Rambles, posted this recipe a few weeks ago and it sounded so interesting that I had to give it a try! We made it for breakfast one morning and we all loved it! Though Morgan did say it would have been better without raisins-the little stinker! LOL!

Baked Oatmeal

• 3 cups rolled oats
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/2 cup (1 stick) melted butter
• 2 teaspoons vanilla extract
• 3/4 cup dried cranberries (both Alexia and I used raisins)

1. Mix oats, brown sugar, cinnamon, baking powder and salt.

2. Beat in milk, eggs, butter and vanilla.

3. Stir in cranberries.

4. Spread in 9x13 baking pan and bake for 40 minutes at 350 degrees.

Make Something Monday: Spaghetti Dinner

Our electric company always sends us a recipe with our bill and the recipes always sound delicious, but I had never made them...until a couple weeks ago....then I made this one twice plus another one! LOL! Anyway, this Spaghetti Dinner turned out a lot better than I expected and it was super easy! (I didn't get a picture before dinner, so the picture is actually of the leftovers that had been in the fridge for a while.)




Spaghetti Dinner

• 1 lb hamburger, browned
• 1 cup spaghetti, broken into 1 inch pieces
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 Tbsp ketchup
• 1 tsp salt
• 2 cups tomatoes (I used tomatoes that I have frozen-worked GREAT!)
• 1/4 tsp pepper
• pinch Italian Seasoning

Mix all ingredients in skillet with a tight lid. Turn on medium heat until steam appears, then turn heat to low and simmer for 45 minutes.

See! Super easy! :-)

Make Something Monday: Snickerdoodle Blondies

Alexis posted yet another recipe that I just HAD to try! First of all it was for something that I already loved, but a whole lot easier to make since I didn't have to roll each cookie in cinnamon sugar. Secondly, I was starving from a lack of being able to eat, after having my wisdom teeth out, and was hoping that I could nibble on these and they'd melt in my mouth! LOL!

Snickerdoodle Blondies

• 2-2/3 cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• 2 cups packed brown sugar
• 1 cup butter-room temperature
• 2 eggs-room temperature
• 1 tsp vanilla
• 2 Tbsp sugar mixed with 2 tsp cinnamon
  

Preheat oven to 350 degrees. Combine flour, baking powder, 1 tsp cinnamon, nutmeg and salt; set aside. Beat butter and brown sugar 3-5 minutes. Add eggs 1 at a time mixing after each. Add vanilla and beat until smooth. Stir in flour mixture and spread in greased 9x13 baking dish. Sprinkle combined sugar and cinnamon mixture over top and bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Don't over bake!! Cool and cut.

Make Something Monday: Mexican Seashell Casserole Variation

I took yet another recipe from Alexis at Running Away? I'll help you pack. If it wasn't for all her yummy posts, I probably wouldn't have anything to post myself on Mondays! LOL! Thank you Alexis! :-)

Mexican Seashell Casserole variation:

• 1 lb ground beef
• 1/2 c. chopped green pepper
• 1 Tbs chili powder
• 2-1/2 cups rotini (called for small shells, but I didn't have any)
• 1 c. sliced onions
• 2 cups salsa (called for 1-1/2 c. tomato juice, but I didn't have any)
• 1/2 tsp. salt
• 1 cup corn (didn't call for it, but saw Alexis put it in hers and it sounded good!)

Brown ground beef, onions, corn and green peppers in skillet until onions are tender. Add salsa, chili powder, and salt. Mix thoroughly, simmer uncovered 10 minutes. Cool rotini in salted boiling water until tender. Combine with meat mixture. Makes 4 servings.

Super easy! I didn't know how I was going to like it without cheese. For some reason when I think of casseroles, I think of cheese, but it was delicious without it! :-)

Make Something Monday: Taco Lasagna

I tried yet another recipe that Alexis shared on her blog Running Away? I'll help you pack. She always has recipes that I want to try and this one I happened to have most of the ingredients for! It turned out quite tasty even without the one ingredient (tomato) that I didn't have! :-)


Taco Lasagna
2 c. lasagna noodles uncooked (9 lasagna noodles)
3/4 lb lean ground beef (I used a whole pound)
1/4 c. chopped onion
1/4 c. chopped green pepper
2-3/4 c. taco sauce (I used homemade salsa)
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. chili powder
2 c. chopped lettuce
1 c. chopped tomato
3 c. (12 oz.) shredded cheddar cheese

Cook lasagna according to package directions for 10 minutes; drain. Separate lasagna and lay flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.

Brown beef, onion and green pepper in 10 inch non-stick skillet; drain off excess fat. Stir in taco sauce, water, salt, pepper, basil and chili powder; simmer 5 minutes.

Pour 1/2 cup meat sauce on bottom of 13x9x2 inch baking pan; arrange 3 pieces of lasagna lengthwise over meat sauce. Pour 1 cup sauce over noodles; sprinkle 1 cup lettuce, 1/2 cup tomato and 1 cup cheese in layers over sauce. Repeat layer of lasagna, 1 cup meat sauce, 1 cup lettuce, 1/2 cup tomato, 1 cup cheese. Even though the directions didn't specify what to do at the end, I ended with a layer of lasagna, the rest of the sauce and the last cup of cheese.

Bake at 350 for 20 minutes.

Make Something Monday: Applesauce

My mother-in-law had done some apple picking this fall and dropped off a bunch of apples that we let sit and ended up needing to do something with shortly before Christmas. So I made applesauce! And LOTS of it!

This was the first batch. I ended up having to do 2!

Once it cooked down, we ran it through the Foley food mill. Morgan thought it was neat and wanted to give it a try! :-)

This is how much we ended up with...8 pints that I canned and a 10 cup container that was mostly full. (I should have froze some because it didn't last very long and I had to throw a bunch out- big bummer!)

I don't have any special recipe to share. I just cut the apples up, remove the seeds, cook them down (in some water), run it through the Foley food mill to get rid of the skins, then add sugar and cinnamon to taste! I know Rich's grandmother adds nutmeg as well :-)

Make Something Monday: ABC Twists

I was very fortunate to win Alexis's King Arthur Flour giveaway at Running Away? I'll help you pack before Christmas. Not only did I receive a bag of flour but I also was able to choose one mix from all of their mixes. I ended up choosing the k.a.f kids ABC twists because, after seeing the pics of Alexis's son making them, I thought it would be fun to make with Morgan. So last week we decided to go ahead and make them and we had a wonderful time! Not only that, but they were pretty tasty too! ;-)

Everything except the water and butter!

Morgan pooring the mix into the bowl.

Adding the yeast.

Very carefully pooring in the water.

Mixing.

Rolling the dough out.

Morgan wasn't able to shape the letters, but had a great time playing with the dough while I made the letters! LOL!

The twists with the butter and cinnamon sugar mixture on them.

Mmmmm....good!

Blake with his wild hair enjoying one of the letters from Morgan's name.

I was really impressed on how simple the whole process was that Morgan, at 3-1/2, was able to do quite a bit of it with just a little help from me. This was just 1 of seven different k.a.f. kids mixes that King Arthur Flour has and runs $6.95. Even though I lucked out and didn't have to pay for it, I think that it's an inexpensive way to have some baking fun with the kiddos! :-)

Make Something Monday: Blueberry Zucchini Bread

Each year I freeze several different fruits and vegetables, so that I can bake with them at other times of the year. This year I froze blueberries, raspberries, blackberries, zucchini, pumpkin and corn (which I don't usually bake with, but will warm up to go with a meal.) The thing is, I haven't been baking much, summer will be here before I know it and I still have a TON of fruits and veggies in the freezer. So when I found this recipe at allrecipes.com that used both blueberries and zucchini, I was excited to be able to clean out a couple things from the freezer! Plus it had awesome reviews, so I knew it was a must to try! :-) By the way-the reviews were right on! This bread is DELICIOUS! :-)
Blueberry Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2-1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 pint fresh blueberries (I used frozen and it still turned out great!)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I used two 9x5 loaf pans and baked them about 15 minutes longer.)

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Make Something Monday: Marshmallow Snowmen

I borrowed this fun little marshmallow snowman idea from Felicia at Go Graham Go! We made these one night before Christmas after the kids' baths. Not the best timing, but the Morgan and Blake didn't mind ;-) They are so easy to make and they're adorable. If you'd like the instructions, just check out the link above. I didn't make the scarf and I used a piece of a pretzel stick for the nose instead of getting candy corn (in case you wondered why mine looks so different from Felicia's.)

*REMINDER! The Skin MD lotion giveaway ends tomorrow night at 10:00 pm EST for those of you who want to enter.

Make Something Monday: Pheasant Fold-Over Pie

Ever since Rich brought home 42 pheasants from a pheasant hunt, I've been having to come up with ways to prepare them. The pheasants have already been cleaned and all that's left of them is the breasts and legs. There are also 3 packaged up per freezer bag, so I just defrost them one freezer bag full at a time. Then I rinse them off and remove any other feathers/BB's that I find and boil them. After they're cooked, I shred the meat and stick it in the fridge until I figure out how I want to serve it. I've tried several recipes and one of the favorites is this recipe that I took from a Creamy Beef Fold-Over Pie recipe that I got from Alexis at Running Away? I'll Help You Pack!

Pheasant Fold-Over Pie

1-2 pheasants (meat cooked and shredded)

1 small onion, chopped (1/4 cup)

1 can (10 3/4 oz) condensed cream of chicken soup

1-1/2 cups frozen mixed vegetables, thawed, drained

1 Tablespoon ketchup

2 cups Bisquick mix

1/2 cup boiling water

1/4 cup shredded Cheddar cheese (1 oz.)

1. Move oven rack to lowest position; heat oven to 375 degrees. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, saute onion over medium-high heat for 5-7 minutes.

2. Stir soup, vegetables, ketchup and pheasant in with onions. Cook 3 to 4 minutes, stirring occasionally until heated through.

3. Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.

4. Spoon pheasant mixture over dough to within 2 inched of edge. Fold edge of dough up over beef mixture.

5. bake 24 to 27 minutes or until crust is golden brown. Top with cheese. bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.