Mix Bisquick, salt, pepper, paprika in a bag.
Melt butter in a shallow baking pan.
Shake the chicken pieces in the dry mixture and place the chicken skin side down in the buttered pan.
Bake 45 minutes. turn; bake another 15 minutes.
Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.
Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sautÃƒÂ© for about one minute until heated through.
In a skillet, brown meat; drain. Stir in tomato sauce and seasoning mix and simmer 5 minutes.
Unroll dough and press into bottom and sides of ungreased 12" pizza pan. Prick bottom and sides with a fork. Bake 10-12 minutes.
Cover crust with meat mixture and top with cheese. Continue baking until cheese begins to melt, approximately 5-10 minutes.
Top with remaining ingredients.
This salsa can be served warm or cold. Serve with tortilla chips.
NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.
Thinly slice potatoes, approximately 1/4 inch thick.
In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.
Bake for 25-30 minutes, until golden brown.
Beat in eggs and mashed banana.
Mix in the vanilla, flour, baking soda and salt.
Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.
Frost, if desired.
Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, sugar and cinnamon; toss gently to mix. Your hands work well here as the biscuits tend to stick together.
Spoon mixture into lined muffin cups.
Bake for 20-25 minutes or until golden brown. Immediately remove from pan and cool.
For topping, in a small saucepan, heat brown sugar and cream to a boil over medium heat, stirring constantly. Remove from heat and beat in powdered sugar until smooth. Drizzle over biscuit cups.
Reduce to medium and simmer for 20 minutes or until potatoes are fork tender; drain and return to pan.
Add sour cream. Mash until light and fluffy.
Stir in cheese.
In a blender or food processor, combine vinegar, onion, sugar, lemon juice and salt. Cover and process until blended. With the blender running, gradually add the oil. Add the poppy seeds and blend.
Just before serving, drizzle the desired amount of dressing over salad. Add the cashews and toss to coat. Serve immediately.