Bisquick Tomato Cheese Bread Squares Recipes

Steps:

• Preheat oven to 400°. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside. , In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika. , Bake for 25 minutes. Let stand for 10 minutes before cutting.

Steps:

• Set oven to 400 degrees (oven rack to bottom position).
• Grease a 13 x 9-inch baking dish.
• In a skillet saute the onions and garlic in butter until softened.
• In a large bowl combine sour cream, mayonnaise, shredded cheddar cheese, seasoned salt, black pepper and sage; set aside.
• In another bowl stir the milk and Bisquick together to form a soft dough, then knead lightly for about 10-12 times.
• Pat the dough over the bottom of the prepared baking dish, pushing the dough up the sides to form a shallow rim.
• Arrange the tomato slices on the top of the dough.
• Spoon the sour cream mixture over the tomatoes.
• Sprinkle the top with paprika then grated Parmesan cheese.
• Bake for about 25 minutes.
• Let stand 10-15 minutes before slicing into small squares.
• Delicious!

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.