Ingredients

• 6 servings
• 1 qt Peaches; Sliced 1 tb Lemon Juice
• ¾ c Sugar 1 ts Almond Extract
• 1 tb Cornstarch 1 ½ tb Butter
• ¼ ts Salt
• ------------------------------CHEDDAR BISCUITS------------------------------
• 1 c Biscuit Mix; Bisquick ½ tb Butter; Melted
• ½ c Cheddar; Md, Grated ⅓ c Milk

Instructions

1. Preheat the oven to 400 degree F.
2. Place the peaches in a greased baking pan.
3. Mix the sugar, cornstarch and salt, then sprinkle over the peaches.
4. Sprinkle the lemon juice, almond extract over the peach mixture.
5. Place the
6. baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make
7. the biscuits by combining all of the ingredients, stirring well. Remove
8. the baking pan and drop the dough onto the hot peach mixture and bake for
9. an additional 20 minutes or until the biscuits are done. Serve warm with
10. whipped topping or ice cream.

Ingredients

• 12 servings
• 2 c Bisquick ¼ c Milk
• ¼ c Sugar 1 x Egg
• 1 ts Cinnamon 2 tb Cooking oil
• ½ c Applesauce
• ----------------------------------TOPPING----------------------------------
• ¼ c Sugar 2 tb Butter or margarine, melted
• ¼ ts Cinnamon

Instructions

1. Combine Bisquick, ¼ cup sugar, and 1 teaspoon cinnamon.
2. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds.
3. Fill greased muffin pans ⅔ full and bake 12-15 minutes.
4. Cool slightly and remove from pans.
5. Mix remaining sugar and cinnamon.
6. Dip tops of muffins in melted butter, then in sugar-cinnamon.
7. Makes 12.

Ingredients

• 8 servings
• 2 Eggs 2 oz Melted chocolate
• 1 c Milk
• 1 c Brown sugar
• ¼ c Butter
• ½ c Bisquick
• 1 ts Vanilla

Instructions

1. Preheat oven to 350.
2. Put everything in blender for 1 min.
3. Pour into pie plate.
4. Bake for 30 minutes until tests done with knife.
5. Cool completely
6. Top with whipped cream.

Ingredients

• 1 servings
• 2 Cream cheese packages; * 2 Semisweet chocolate;**
• ¾ c Sugar 2 tb Kahula;***
• ⅔ c Bisquick baking mix
• 1 ts Vanilla extract
• 2 Eggs ½ ts Almond extract
• -----------------------------CHOCOLATE TOPPING-----------------------------
• 1 Sour cream; 8-oz carton 1 tb Kahula; ***
• 1 oz Semisweet chocolate square 1 ts Vanilla extract
• 2 tb Sugar

Instructions

1. 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any
   other coffee-flavored liqueur
2. Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often.
3. Pour into a greased 9-inch pie plate.
4. Bake at 350˚ for 25 minutes or until puffed with a dry center.
5. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.
6. Chill 3 hours before serving. YIELD: One 9-inch pie.
7. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts.
8. Remove from heat, and stir in Kahula and vanilla; cool.

SOURCE: Southern
Living Cooking School Cookbook, Fall, 1982 From the cookbook
Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San
Jose Kid.

Ingredients

• 1 servings
• 4 Eggs
• ½ c Sugar
• ½ c Brown Sugar; Packed
• ½ c Bisquick
• 4 oz Chocolate; Melted, cooled
• ¾ c Nuts; Chopped
• ¼ c Margarine or butter; soften

Instructions

1. Preheat oven to 350~.
2. Grease 9" pie plate.
3. Beat all ingredients except nut until smooth;
4. 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater.
5. Pour into plate; sprinkle with nuts.
6. Bake until knife inserted in center comes out clean, 30 to 35 minutes.
7. Serve with ice cream, if desired.

Ingredients

• 8 servings
• 16 oz Pumpkin
• ¾ c Sugar
• 12 oz Evaporated milk
• ½ c Bisquick
• 2 tb Butter -=OR=- 2 ½ ts Pumpkin pie spice
• 2 tb -margarin
• 2 ts Vanilla
• 2 Egg

Instructions

1. Heat oven to 350F Grease pie plate, 10 x 1 ½".
2. Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth.
3. Pour into pie plate.
4. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
5. Serves 8.
6. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes.

Ingredients

• 1 serving
• 1 lb Ground Beef
• 8 oz Enchilada Sauce
• 1 cup Onion; chopped
• ⅔ c Tortilla Chips; Crush Fine
• 2 Cloves Garlic; Chopped fine
• 2 cups Cheddar Cheese; Shredded
• 2 ts Chili Powder
• 1 ¼ cup Milk
• ½ ts Dried Oregano
• 3 Eggs
• ½ ts Salt
• ¾ cup Bisquick
• ¼ ts Pepper

Instructions

1. Heat oven to 400 degrees
2. Grease 10" pie plate
3. Brown hamburger with onions, then drain grease
4. Stir in garlic, chili powder, oregano, salt, pepper and ½ Cup of Enchilada sauce
5. Sprinkle crushed tortilla chips evenly in the pie plate
6. Top with 1-½ Cup of cheese; spread with meat mixture
7. Beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high
8. Pour into pie plate
9. Bake until knife comes out clean, 25 to 30 minutes
10. Spread remaining sauce over top, sprinkle with remaining cheese
11. Bake until cheese is melted, 3-5 minutes longer
12. Cool 10 minutes before serving. Can top with sour cream if desired

. . .