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There’s something about baking that seems especially suited for this time of the year or anytime for that matter. Even people who don’t bake very often can be found in the kitchen trying out new food ideas or going with traditional and treasured family recipes.

As the aroma of freshly baked bread and other goodies fills the house, many of us are taken back to childhood days and memories of helping Mom or Gramma in the kitchen. Fortunately for us, baking can be easier and quicker today.  Convenient appliances and products like baking mix make fast work of once time-consuming preparation. One thing to remember: a few years ago, the makers of original Bisquick came up with a mix called “heart smart” using ingredients in recipes that are better for our heart. Be sure you buy the correct kind when making a recipe. The back of the box will indicate which should be used in the recipe.

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SKILLET PORK CHOPS AND DUMPLINGS
4 pork loin or rib chops, 1/2 inch thick
2 T. canola or vegetable oil
1/2 c. milk
1 t. Worcestershire sauce
1/2 t. garlic salt
1/4 t. powdered thyme
1 can cream of celery soup
1 medium onion, sliced in 1/2 inch slices
Cook chops in a large skillet, browning on both sides in oil. In a medium bowl, combine next five ingredients. Layer onion slices on chops; pour soup mixture over top. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Prepare dumplings. Makes four servings.

PARSLEY DUMPLINGS
2 c. original Bisquick
2/3 c. milk
1 t. dried parsley flakes or 1 T. fresh snipped parsley
Increase heat for chops to just boiling, In a medium bowl, combine Bisquick, parsley and milk until soft dough forms. Reduce heat to simmer. Drop dough by tablespoons in with chops. Lower heat; simmer uncovered 10 minutes; cover and simmer 10 minutes longer. Makes 5-6 dumplings.

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Let’s make a pizza! Yes, I know you can buy several different varieties in the stores, but when you have time, involve your children in the fun of making this pizza.

CREATE A
THIN CRUST PIZZA
In a medium bowl, mix together 1-1/2 c. original Bisquick and 1/3 c. very hot water; beat quickly 20 strokes. Turn dough onto cutting board or similar surface, well floured with Bisquick. Knead until smooth and no longer sticky, 40 times. (Sprinkle a little more Bisquick on surface if it begins to be too sticky.) Press dough into 13 inch circle on a greased cookie sheet or pizza pan floured with Bisquick. Pinch edge, forming a 1/2 inch rim. Spread sauce (recipe follows) over top. Top with meat and veggies of your choice. Sprinkle with 1 to 1-1/2 c. shredded mozzarella cheese. Bake at 450 degrees on lower oven rack until crust is golden brown and cheese is melted. Makes about six servings. Note: 1 c. pizza sauce can be substituted for the sauce recipe.

SAUCE
1-8 oz. can tomato sauce
1 t. Italian seasoning
1/8 t. garlic powder
Combine all ingredients, mixing well. Top sauce with your favorite toppings. There are so many different toppings, such as cooked, diced chicken, veggies, shredded provolone cheese...yummy and some have less sodium and fat.
Have the children help to decided what they would like to put on as toppings, and let them do it. We did this with some of our grandchildren and we had a mile high pizza that you couldn’t buy in the store.

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EASY DROP DANISH
1/4 c. butter or margarine, softened
2 T. sugar
2 c. original Bisquick
2/3 c. milk
1/4 c. any flavor jam or preserve
Glaze
In a bowl, mix first three ingredients until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoons two inches apart onto lightly greased cookie sheet. (I use parchment paper.) Make a shallow well in center of each with back of tablespoon; fill with mounded jam. Bake at 450 degrees for 11 minutes or until golden. Take each Danish off the pan right away and put on a cake rack. While warm, drizzle with glaze. Makes 12 Danish.

Note: This is sticky dough - put some Bisquick in a shallow bowl and lightly touch the back of the spoon, then make the well. DON’T overbake.

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QUICK CARROT CAKE
2 c. original Bisquick
1/2 c. packed brown sugar
1/2 c. chopped nuts
2 t. cinnamon
3/4 t. nutmeg
1-1/2 c. shredded carrots
1/3 c. canola or vegetable oil
3 eggs
Cream cheese frosting
1/4 c. finely chopped nuts

In a large bowl, beat all ingredients, except frosting and 1/4 c. nuts on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, for two minutes. Pour into a greased and floured 9x9 inch baking pan. Bake at 350 degrees for 30 minutes or until toothpick inserted comes out clean. Cool, frost with a home made or can of cream cheese frosting.

Thought for Mother’s Day: I wish you humor and a twinkle in your eye, glory and the strength to bear its burdens, sunshine on your path, peace in the world in which you live and in the smallest corner of the heart where truth is kept, faith to define your living and your life. More I cannot wish you, except perhaps love, to make all the rest worthwhile. Happy Mother’s Day.

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