CINNAMON COOKIE TWIST

INGREDIENTS:
2 cups Bisquick mix,
3 tablespoons sugar,
1 teaspoon ground cinnamon,
1/3 cup milk,
1 egg,
1/4 cup melted butter;
extra sugar and cinnamon for dusting;
DIRECTIONS:
Heat oven to 400 F. In medium bowl, stir Bisquick, 3 tablespoons sugar, 1 teaspoon cinnamon, milk and egg until soft dough forms.
Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead few times. Roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On lightly sprayed cookie sheet, place bows 1-1/2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Immediately brush melted butter, then dust with sugar and cinnamon mixture.

OMELETTE CUPS

INGREDIENTS FOR 6 CUPS:
1 cup Bisquick mix,
1/3 cup milk,
1/3 cup shredded cheddar cheese,
(omelette of your choice - in this case: eggs, green onion, garlic sausage, red bell pepper, cheddar cheese and mozzarella cheese, salt and pepper)

ORANGE LEMON BUNDT CAKE

INGREDIENTS:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 teaspoons grated orange peel
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 cup milk
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons orange juice
• DIRECTIONS:
  
• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
• Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.