Summer Recipe Swap

Welcome to Wild Card Wednesday.  Today, I’m going to share one of my easy recipes with you and invite you to share your favorite easy recipe in the comments section.

This is the time of year when many of us are going to family reunions, class reunions, and other sorts of gatherings.  There’s always the question, “What the hell am I going to cook?”  It has to be something that travels well and that tastes good enough so I don’t have to bring any home.

Several years ago, I bought a Bisquick cookbook from the 1960s.  Within in the recipes, I found a keeper.

Let me introduce y’all to the my version of Bisquick muffins. They’re versatile and tasty.  They can be as light or as rich as you like.  And, if you’re taking them somewhere, you can bake them in a disposable muffin tin and leave the whole shebang behind.

Below is the basic recipe, which I had to tweak a little to produce results I liked.  Be sure to keep reading.  After I talk about the basic muffins, I’ll talk about how to make them awesome.


Basic Bisquick Muffins

What you need:

  • 2 cups Bisquick
  • 1/3 cup sugar (white or brown–your choice)
  • 3/4 cup Milk
  • 1 Egg
  • 3 tbsp. oil or melted shortening

How to:

  • Heat oven to 400° F.
  • Mix ingredients with fork until smooth.
  • Spoon mixture into prepared* muffin tin, filling cups to 75% full.
  • Bake for 15-17 minutes.

Recipe makes 12 muffins. 

*When I say prepared, I mean the muffin tin has either been sprayed with nonstick cooking spray or greased with shortening or oil.  The same effect can also be had by using those paper cupcake liners, but I never have those on hand.  

The recipe sounds pretty plain, I know.  But the devil is in the details on this one.  Pick any one of the ideas below to jazz up your muffins.

  • Add 8 oz. canned crushed pineapple and 1/4 cup coconut flakes to batter for piña colada muffins
  • Add a mashed ripe banana and 1/2 cup chopped pecans to batter
  • Add one can of blueberries to batter.  Note on this one: I’m not talking about pie filling but about canned blueberries.  I buy Oregon Brand.  Another thing to understand: Your muffins will be blue.  They are not as attractive as the other options, but they do taste good.
  • Add a mashed ripe banana and 1/2 cup peanut butter chips to batter
  • Add 1/4 teaspoon ground ginger and chopped peaches to batter.  I’ve used the canned peaches and pulsed them in the food processor for this variation.
  • Add a mashed ripe banana and 1/2 cup chocolate chips to batter
  • Add 1 teaspoon cinnamon and 1/2 cup applesauce to batter.
  • Add your choice of fresh fruit to the muffins.  Be warned on this one, though.  You may have to add more sugar to achieve the flavor you want.

If the muffins look too plain, sprinkle them lightly with powered sugar.

So that ends my lesson on making quick and easy Bisquick muffins.  The best advice I can offer is to be creative.  The result is not decadent or fancy, but people seem to enjoy my moist, tasty muffins.  And it only takes me about half an hour to whip up a batch.

Floor is open.  Please share your favorite quick and easy recipe.  It doesn’t have to be something you take to potlucks or gatherings.  I’m interested in everything.

31 thoughts on “Summer Recipe Swap

  1. How fun!! Because we just celebrated Memorial Day, my mother’s Hot Dog Casserole is fresh on my list of easy to make recipes. And guys LOVE it!

    Boil desired amount of hot dogs
    Heat up chili of choice

    Prepare Buns:
    Open face with mustard, ketchup, and relish in a 9X13 casserole dish

    Add dogs

    Top with chili, cheese, and onions

    Bake at 350 for 20 minutes or longer for desired crunchiness.


    • This sounds really good! I can see where, if you were having summer festivities, it might be more fun than making actual hot dogs. Or easier. Or something like that. And it sounds easy, too! Thanks for sharing.

  2. The banana & either peanut butter chips or chocolate chips sound great, as does the cinnamon and applesauce. I’ve found I like Pioneer Biscuit Mix better, though. And heat the oven to 350 instead of 400, so they won’t be all hard and crusty.

    • I have never tried Pioneer brand biscuit mix. I’ve seen it at the store, but I’ve just never grabbed a box. I will give it a try.

      I have tried the lower cooking temperatures and did not like the results. My muffins were just not…right. What I found to combat the hard and crustiness of the muffins is adding oil or melted shortening to the batter. This does, of course, add unhealthy stuff to the muffins. 😀

  3. on ,
    PJ Sharon said:

    I love bisquick! i’veused the shortcake recipe on the box as well as the dumpling recipe. OMG! You’ve got to try adding the dumplings to a pot of chicken stew…YUMMY!

    • Bisquick is super versatile. I even found a pie crust recipe in the cookbook I mentioned. I plan on trying it one night when I’m cooking meat pot pies.

  4. on ,
    alandhopewell said:

    As a Baptist, I’m a fan of macaroni and cheese, preferably in a casserole, like so….
    1 lb. macaroni, al dente, drained
    1cup browned ground beef
    1/4 cup cheddar
    1/4 cup swiss
    4 oz. creamcheese
    1/8 cup Carnation
    1 8-oz. pkg. American cheese slices
    Dash of A-1 Sauce
    1/4 tsp. fresh garlic

    Melt the first three cheeses in a saucepan with the Carnation, stirring to insure smoothness.
    Stir in the ground beef, A-1, garlic, until blended. place cooked macaroni in greased baking pan, level out. Pour in cheese-spice mixture, stirring as needed. “Roof” the macaroni with American cheese slices until covered. Place in preheated 350 degree oven until top browns.

    • Ooooh, this looks good. And, since it has meat in it, it could be the main dish. I’m going to try this sometime soon.

      Like you, I grew up with the Baptist potluck. It was always hit or miss, but sometimes there were some unforgettable dishes.

    • I hope you try them. Of course you can get the same results mixing together your own flour, baking powder, etc., and then adding pineapple and coconut. 😀

  5. Love it! Here’s the easiest recipe I’ve ever found for quiche, and it involves Bisquick.

    Heat oven to 350 and grease a 13 x 9 pan (you can pour into a few pie tins too, but the big pan is easier)

    2 cups of meat and veggies of your choice
    Layer on 1 cup of sliced mushrooms (optional)
    Shake dried onions over it
    1 cup cheese (any kind)
    1/2 t. salt

    3/4 cup Bisquick
    1 3/4 cup Milk
    3 eggs
    Whip and pour over ingredients

    Bake for 30-35 minutes (till firm and golden)

    GF Tip: I don’t care for the taste of gluten free Bisquick in pancakes, etc but as a “thickener” it’s fine. Plus, this makes a yummy GF dish that I can eat.

  6. This is awesome, Catie! I like easy-peasy recipes like these that still have kick to them. Thanks for sharing! (Mmmm, pina colada muffins.)

    • I don’t often have to take a covered dish to a gathering. But when I am called upon for something like that, I like something easy and hard to mess up. 😀

  7. Great recipe, Catie! My go-to for easy and no-fuss usually involves the crockpot. Although most folks use them for hearty soups and stews in the winter, I like to use the crockpot in the summer because you can have a hot meal without making your kitchen hot.

    It just so happens I’m making one of my fave easy dinners in the crockpot tonight. I don’t really have a name for it, I usually call it Greek or Italian or Mediterranean Chicken Stuff:
    Greek Chicken Stuff
    Layer the following ingredients in the crock with the first ingredient on the bottom, second next…you get the idea.
    6 – 8 chicken thighs, thawed
    salt and pepper
    minced garlic to taste (I use the jar kind and put about 1 tbsp. in)
    dried basil, approx. 2 tsp. or to taste
    1/2 large onion, chopped in large pieces
    1 green pepper, sliced
    6 – 8 white button mushrooms, thickly sliced

    Pour 1 (14.5 oz.) can diced fire-roasted tomatoes, approx. 1 cup water and approx. 1 cup of your favorite red wine over chicken and veggies. Cook on low for about 5 – 6 hours, or until chicken is done and meat falls easily from bone. Approximately 1 hour before chicken is done, add about 1/2 cup sliced black olives, if desired.

    Serve chicken, veggies and some of the juices over rice. (We like Jasmine rice.)
    Serves 4 – 6, depending on how ravenous your eaters are and how much rice you make.

    This recipe is even easier if you can corral a spouse or child to do the minimal veggie chopping. My son was nice enough to do it for me. He gets a gold star today. 😉

    • This good sounds really good. I especially like that you use chicken thighs. I like those so much better than chicken breasts.

      I use the crock pot about like you do. The other day, I made beef stroganoff base with it. The result was really good (to us). 😀

      Thanks for sharing your recipe.

  8. What a great idea! I’m definitely making the pina colada muffins. Yum.

    Here’s a super easy dessert recipe ~ you do have to chill it for a few hours, but even if you have to drive 45 minutes, it’ll be fine.

    Brownie Mousse Torte Thing


    1 box Ghiradelli Chocolate Brownie Mix
    2 boxes chocolate mousse mix
    Heath bar or Heath bar pieces (if you use a Health bar, break it up using a rolling pin)
    Large tub Cool Whip

    Make brownies according to package directions ~ I like to slightly undercook them. Let them cool for awhile.
    When brownies are cool, mix the mousse according to package directions

    Here’s the fun part!

    Layer half of the brownies on the bottom of a trifle bowl or any clear glass bowl you happen to have around.
    Layer half the mousse mix over the brownies
    Layer not quite half the Cool Whip over the mousse mix
    Sprinkle some Heath bar pieces over the Cool Whip

    Repeat the layers!

    Cover with plastic wrap, let chill in the fridge for a few hours. Enjoy!

    • That sounds awesomely easy and good. This would be good to take to a potluck, too. People would devour it and never know it was made from boxed mixes! Thanks. 😀

  9. Easiest ever!
    One log of goat cheese
    Chop up any assorted herbs: chives, oregano, basil, parsley, …. Roll cheese in chopped herbs. Appetizer viola!

    • Okay, I love goat cheese. We will have to try this one.

      I have a beloved goat cheese recipe that has sausage, mushrooms, goat cheese, and brown rice. You serve it casserole style. I got it from Kait Nolan.

      Thanks so much for stopping by.

  10. Late to the party – and you already have this recipe, Catie – but I have to go with my spinach salad.

    Fresh spinach – really good quality sun-dried tomatoes in olive oil – and feta cheese. Add a teaspoon or so of the olive oil from the tomatoes, chop the tomatoes if they aren’t, toss all – serve right away, or chill until time to eat.


    Great muffin recipes – I MUST try those!

    • This salad recipe does look good. I plan to try it sometime. I love all the ingredients in other stuff. 😀

  11. Oh, I’m with you – for Christmas a few years ago, my MIL got me a cookbook of recipes from the back of Campbell Soup cans from the 60’s – it’s awesome – all the casseroles my mom cooked, growing up! Used bookstores are treasure-troves. They have chuch group cookbooks from all over the country, so you get local family recipes!

    • Oh, I have a soup cookbook. Maybe not the one you have, but it is old. I got it out of my mother-in-law’s house after she passed on. I was the one who cleaned out all the unwanted items, and I ended up keeping many of her old cookbooks for myself.

      The soup cookbook is cool. Even if I don’t follow it to the letter, I can still develop new favorites for us.

      Thanks for stopping by.

  12. Here’s a great recipe I like to use for summer parties:

    1 Cantaloupe
    1/2 pound of Prosciutto
    Salt and pepper
    Balsamic vinegar

    –Grow a cantaloupe. Be aware that this will take months to do so if you’re really hungry I would recommend buying some from the supermarket. –Cut the cantaloupe in half, clean the seeds out, and then quarter the halves. Trim off the rinds and cut into bite sized pieces.
    –Gently wrap the Prosciutto around the cantaloupe and use a toothpick to hold in place.
    Salt and pepper to taste.
    –Drizzle some Balsamic vinegar on top.

  13. I love both prosciutto and cantaloupe. You know, you’re right. The fresh grown ones are best. They are sweet as candy, and I can just imagine how they would complement the salty taste of prosciutto. Thanks for sharing. 😀