Bisquick Chocolate Pudding Food

BISQUICK CHOCOLATE PUDDING

Steps:

• 1. Combine the baking mix, sugar and cocoa in a large saucepan, breaking up large clumps of baking mix. It's ok if some clumps remain.
• 2. Gradually add water and milk, stirring constantly.
• 3. Place over medium high heat and cook, stirring constantly, until mixture thickens and comes to a boil.
• 4. Boil and stir for one minute.
• 5. Refrigerate, put plastic wrap directly on surface of pudding while chilling to prevent film from forming.
• 6. Serve garnished with whipped cream and cinnamon if desired.

CHOCOLATE PUDDING PIE RECIPE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Pour half the pudding into crust. Let stand 5 min.
• Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
• Top with remaining COOL WHIP.
• Refrigerate 3 hours.

BISQUICK PUDDING CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees F. Heat 1/3 cup chocolate chips over low heat until melted. Mix melted chocolate, baking mix, nuts, 1/3 cup sugar, milk, oil, vanilla and egg in square 9 x 9 x 2 inch pan. Beat vigorously with fork until well blended. Coupons Heat water and 2/3 cup sugar to boiling, stirring occasionally; stir in remaining chocolate chips until melted. Pour over mixture in pan. Bake until wooden pick inserted in center of cake comes out clean, about 35 to 40 minutes.

BISQUICK PUDDING COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl mix Bisquick and pudding mix.
• Stir in vegetable oil and egg with a wooden spoon until dough forms a ball.
• Shape dough into 1/2-inch balls.
• Place onto ungreased cookie sheets.
• Flatten with bottom of a drinking glass.
• Sprinkle with sugar, can use colored sugar for the holidays.
• Bake for 5-8 minutes.

ULTIMATE CHOCOLATE PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

LOW FAT BISQUICK CHOCOLATE CHIP BREAD

Steps:

• Pre-heat oven to 375 degrees F.
• Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts.
• In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine.
• Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.
• Cut into 12 slices, serve, and enjoy.

CHERRY-CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°. Mix brown sugar, 1/3 cup cocoa and the hot water in ungreased rectangular pan, 13x9x2 inches, until sugar is dissolved.
• Stir Bisquick mix, granulated sugar, 1/4 cup cocoa, the oil, almond extract and eggs in large bowl until blended. Stir in pie filling. Spoon batter over cocoa mixture in pan.
• Bake 35 to 45 minutes or until top springs back when touched lightly. Serve warm with ice cream.