Lunch or Dinner
St. Patrick's Day
Holidays And Celebrations
Betty Crocker Baking
Betty Crocker Potatoes
Old El Paso
EDGE with protein
So-Easy Lemon Bars
Chicken Parmesan Stuffed Peppers
Strawberry Rhubarb Glazed Doughnuts
1/2 cup (125 mL) Bisquick* Mix
1/2 cup (125 mL) milk
1/4 cup (50 mL) sour cream
1/2 tsp (2 mL) Worcestershire sauce
2/3 cup (150 mL) shredded Parmesan cheese
1/2 cup (125 mL) chopped cooked shrimp
1/4 cup (50 mL) sliced green onions
Heat oven to 400ºF. Spray 24 miniature (1 3/4x1 inch) muffin cups with nonstick cooking spray.
In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.
Tip: Make tarts one day ahead; remove from muffin pan and place on cooling rack to cool. Store tightly covered in the refrigerator. To serve, place on cookie sheet, cover loosely with foil and reheat in 375 F oven about 10 minutes or until hot.
No nutrition information available for this recipe
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