Well readers, I have to apologize for a mixup in last weeks recipe for the breakfast bake. The corrected recipe is printed here this week (see recipe at end).

Well readers, I have to apologize for a mixup in last weeks recipe for the breakfast bake. The corrected recipe is printed here this week (see recipe at end).

I had a problem with the computer, too detailed to explain, but I began getting emails and phone calls so thought I had better put the changes in for you to read. I am very sorry and hope it did not cause anyone any problems.
 
Impossible Bacon Pie
12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup chopped onion
1⁄2 cup Bisquick Original baking mix
1 cup milk
1/8 teaspoon pepper
2 eggs

Heat oven to 400 degrees. Grease pie plate, 9 x 11 1⁄4 inches. Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended and pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand five minutes before serving. 6 servings. Calories per serving 225 and carbs are 10 g.

The above is another recipe from the Bisquick cookbook and all of them are very good.
 
The “Bear” is spending a lot of time on the deck talking to his birds. He loves the birds and enjoys watching them at the feeders (even in the summer) and really enjoys the hummingbirds.
 
Sweet Potato Pancakes
1 cup Bisquick Original baking mix
1⁄2 cup milk
4 eggs
3 cups shredded peeled sweet potatoes
1⁄2 cup chopped pecans

Heat griddle or skillet; grease if necessary. Stir baking mix, milk and eggs in large bowl until blended. Stir in sweet potatoes and pecans. Pour batter by 1⁄4 cupfuls onto hot griddle, spreading each slightly to make four inch pancakes. Cook about 3 minutes or until pancakes are drying around edges and bottoms are golden brown. Turn; cook about 2 minutes or until golden. 12 pancakes. Calories per pancake 125 and carbs are 18g.
 
In about three weeks our oldest granddaughter, Rachelle, will be married, and just about two weeks ago we went to the eighth grade graduation for our youngest granddaughter, Taylor. Time just seems to fly by and they go from infants to brides in the blink of an eye. Pretty amazing how we can be happy to see them succeed and sad to see them grow up.

Have a great week! See you next week.

BREAKFAST BAKE (corrected recipe)
1 to 2 cups fully cooked ham
2 regular size bags of hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
3 cups milk
1 cup Bisquick original or reduced fat baking mix
1⁄2 teaspoon salt
4 eggs

Grease rectangular baking dish, 13 x 9 x 2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish. Stir milk, baking mix, salt and eggs until blended. Put on top of ham/veggies mixture. Sprinkle with remaining 1 cup cheese.
Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edge and cheese is melted. Let stand 10 minutes before serving.
Makes 12 servings.