Quick Cheddar Biscuits
2 c. pancake and baking mix (Bisquick®)
1 Tbsp. light brown sugar
¾ c. milk
1 c. shredded Cheddar cheese
½ stick (1/4 c.) butter, melted
½ tsp. garlic powder
¼ tsp. salt
1 tsp. chopped fresh parsley
Preheat oven to 400°. In medium bowl, stir together baking mix, sugar, milk and cheese until soft dough forms. Drop dough by heaping teaspoonful onto ungreased baking sheet. Bake 10-12 minutes, or until golden brown. In small bowl, combine butter, garlic powder, salt & parsley. Brush butter mixture over warm biscuits and serve.
Spinach Artichoke Dip
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) pkg. cream cheese, softened
¾ c. grated Parmesan cheese
¼ c. mayonnaise
1 tsp. fresh lemon juice
¼ tsp. ground red pepper
¼ tsp. garlic powder
1 (14 oz.) can artichoke hearts, drained and chopped
Preheat oven to 350°. Coat a 1-quart casserole dish with cooking spray. In medium bowl, combine spinach, cream cheese, Parmesan cheese, mayonnaise, lemon juice, ground red pepper and garlic powder; beat until well blended. Stir in artichokes and spoon into prepared casserole dish. Bake 30-35 minutes or until heated through and edges are golden. Serve immediately. Make about 3 cups.
