bisquick cranberry-apple cobbler, Pineapple Chicken Recipe and Callahan's Cafe Zelda Roasted Garlic Bread with Gorgonzola Recipe

bisquick cranberry-apple cobbler, Pineapple Chicken Recipe and Callahan's Cafe Zelda Roasted Garlic Bread with Gorgonzola Recipe

Bisquick Cranberry-Apple Cobbler Recipe

  1. 1/3 cup butter
  2. 2 1/2 cups Bisquick
  3. 1 cup granulated sugar
  4. 1 1/2 cups milk
  5. 1 cup whole berry cranberry sauce
  6. 1 cup chunky applesauce
  7. 1 apple, cored and thinly sliced
Heat oven to 350 degrees F.
Heat butter in 9 x 13-inch pan in oven until melted.
Mix Bisquick, sugar and milk with wire whisk until smooth. Pour Bisquick batter evenly into prepared pan.
Mix cranberry sauce and applesauce. Spoon evenly over Bisquick batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown.
Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.

Pineapple Chicken Recipe


  • 6 skinless chicken breast halves, split
  • Dash of pepper
  • Paprika, to taste
  • 1 (20 ounce) can pineapple tidbits in juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 clove garlic. minced
Arrange chicken in bottom of crock pot. Sprinkle with pepper and paprika.
In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.
Makes 6 servings.
Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium
4 WW points

Callahan's Cafe Zelda Roasted Garlic Bread with Gorgonzola Recipe


Source: Callahan's Cafe Zelda - Newport, Rhode Island

  • Garlic Oil
  • 1 large head garlic
  • 1/2 cup extra-virgin olive oil
  • 1 cup heavy cream
  • 1 cup crumbled Gorgonzola cheese (about 4 1/2 ounce)
  • 1 baguette
Preheat oven to 450 degrees F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.

Preheat broiler. In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.

Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

Serves 4 as an hors d'oeuvre.