Quick Cherry Cobbler

By: Susan Proctor
From: Betty Crockers Ultimate Bisquick Cookbook


1 can (21 oz) cherry pie filling
1 Cup Original Bisquick mix
1 Tablespoon sugar
1/4 cup milk
1 Tablespoon butter or margarine, softened
Additional sugar, if desired


1. In ungreased 8-inch square pan, spread pie filling; place in cold oven. Heat oven to 400'F; heat 10 minutes. Remove pan from oven.

2. Meanwhile, stir Bisquick mix, 1 tablespoon sugar, the milk and butter until soft dough forms. On warm cherry mixture, drop dough by 6 spoonfuls. Sprinkle with additional sugar.

3. Bake 18 to 20 minutes or until topping is light golden brown.

High Altitude (3500-6500ft): Heat oven to 425'F. Place pan with pie filling in HOT oven 15 minutes. Remove from oven. Drop dough by 6 spoonfuls. Bake 18 to 20 minutes

Quick Peach Cobbler: Substitute 1 can (21 oz) peach pie filling for the cherry pie filling.

We topped with Ice cream. It was so yummy

Prep Time: 10 Minutes
Start to Finish: 30 Minutes
6 Servings

Impossibly Easy Cheeseburger Pie

By: Susan Proctor

From the Betty Crocker Ultimate Bisquick Cookbook
I bought this great cookbook thinking I might find something in it to cook. And yes I did! I remember as a kid my mom and grandma making alot of food out of Biquick back in their day. Amanda wanted to take it home when she saw it.
Here is the first recpie I have tried...


1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 Cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1 Cup Milk
2 eggs

1. Heat oven to 400'f Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly
cooked; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

2. In medium bowl, stir all remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

3. Bake about 25 minutes or until knife inserted in center comes out clean.

I seasoned the ground beef really well. It was relly good we eat it for dinner and for a snack later.

Prep Time: 15 minutes
Start to Finish 40 Minutes
6 Servings
High Altitude (3500-6500 ft): Bake 30 to 35 minutes

Pear Jell-O Salad

By: Sue Proctor

I made this on Sunday and every one realy loved it. All the Girls wanted the recpie.

1 small package lime Jell-O
4 oz. cream cheese
1 (8-oz.) container Cool Whip
1 large can pears, well drained (reserve 1 c. juice)
Dissolve Jell-O in 1 cup boiling pear juice. Place in refrigerator until Jell-O just begins to
set. In blender, mix pears and cream cheese. Blend in Jell-O. In large mixing bowl, fold
together Jell-O mixture and Cool Whip. Pour into 8x8-inch baking pan and chill until set.

Wedding Cake

I have been making a wedding cake these past few days for a couple that I worked with this summer at the call center. Dan & Kelsey Itri. Kelsey brought a picture of a really cute cake that she wanted me to make.

Then I got a phone call from the bride on Monday wondering if she could bring her Mom and Grandma over to talk about the cake. Her Mom and Grandma were not happy with the cake that she had chosen. They thought it was to hip for the dress she was going to be wearing and where the recption was going to be at. They said they didn't want the cake to draw away from the bride. So I got out a pencil and paper and started drawing a cake that looked like her wedding dress, and this is what we came up with....

I hand-painted silver, pearl & sparkle



I sculped the bottom layer to look like the bottom of the bride's dress with a little silver design.



The top and the bottom layers of cake were filled with raspberry filling the other two layers has strawberry filling. It had homemade marshmallow fondant which tastes better than that nasty-tasting regular fondant.

This was a really fun cake to make. It took me about 26 or more hours from start to finish. I have found that I really enjoy making them. I may be making one for a lady I work with at the school. If I do, I will post some pictures of it. If you know of anyone getting married and needs a cake, tell them to give me a call.

Cranberry Apple Crisp

By: Susan Proctor

5 cups sliced tart apples
(about 6 medium apples)
1 1/2 cups Ocean Spray Fresh or Frozen Cranberries
1/3 Cup Sugar
1/2 Cup all-purpose flour
1/2 Cup brown sugar
1 teaspoon cinnamon
1/4 Cup butter or margarine

Preheat oven to 375'. Lightly grease a 9-inch square baking pan. Pare and core apples. Layer apples and cranberries in pan spinkling with sugar as you layer. Mix flour,brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries.
Bake 45 minutes or until apples are tender.
Makes 9 servings.

Thanksgiving Fruit Cocktail

Submitted by: Peggy Narhumin
This Recipe came from: Grandma Nettie Warenski

1 quart raspberries ( or l pkg. frozen)
2 bananas
1 can cubes pineapples
1/2 cup apples, cubed
1 cup grapes, cut in half
1 cup fruit juice or water
1 cup sugar
Cook juice and sugar until syrup, Cool.
Blend all fruits together. Pour juice over fruit.
Before serving cover with 7up.

I remember this, It was one of my favorite treats at the Warenski Thanksgiving table. I remember hurrying to the table to get my spot so I could sip and teat the fruit in the cup and then drink the 7-Up. I know a little crazy but I was just a little girl then. But I think I am going to may it. I had forgotten about this recipe.
Thanks Peggy

Orange Jell-O Fluff Salad

By: Amanda Skinner

3 Cups Water
1 Small box Orange Jell-O
1 Small box Vanilla pudding ( Cook & Serve )
1 Small box Tapioca pudding ( Cook & Serve )

Mix and Bring to a boil. Remove from heat & cool for 2 hours

Fold in:

8oz Cool whip
11oz Can mandrin oranges ( drained )

You can use sugar free Jell-O & Pudding
The Tapioca only comes in the sugar free or fat free
And you can use the Fat free Cool Whip

Amanda started making this sometime ago and it has became a family favorite. We have to have it at any party we have.
I remember Amanda making it one time when Grandma and Grandpa Proctor came over to eat dinner. And grandma loved it, that is what she talked about for some time after.

Grandma Nettie's Apple Pudding

By: Susan Proctor

From the Kitchen of: Grandma Nettie Warenski

2 Cups Sugar
1/2 Cup Butter
2 Cups Flour
2 tsp Baking Soda
1/2 tsp. Salt
1 Cup Chopped nuts
2 Eggs
1 tsp. Nutmeg
2 tsp. Cinnamon
4 Cups grated unpeeled apples

Cream together butter and dry ingredients. Add apples.
Mix well. Plase in a greased 9 x 13 inch pan.

Bake at 350' for 45 minutes. ( Apples are the liquid).

Sauce:

1 Cup Butter
2 Cups Sugar
1 Can (large) Canned Milk.
3 tsp. Vanilla
das of nutmeg to tast

Put all ingredients in sauce pan and cook until sugar is dissolved butter is melted. Then cut the cake into small pieces and put small amount of sauce on top of cake. Ice cream is really good on it also.

This is a great family recipe. I remember Grandma making it at Christmas time. I loved it so much that I had to have it for the treat at my wedding. I have used it for ward Christmas dinners.