Buttermilk Pudding Salad

1 quart buttermilk
2 large instant vanilla pudding mixes
8-12 ounces whipped topping
fruit, fresh and/or canned, drained
1/2 package/box of vanilla wafers or miniature cookies

Pour buttermilk in large bowl. Whisk in pudding powder until well blended. Add whipped topping and mix well. Stir in fruit. add more less fruit as desired. Add the cookies just before serving.

Peach Cobbler

This was one of my favorite entries in the Peach Cook-Off. It was entered by my sister-in-law, Sandy Campbell.

2 cans (29 ounces each) sliced peaches

½ cup packed brown sugar

6 tablespoons quick-cooking tapioca

1 teaspoon cinnamon, optional

1  teaspoon lemon juice

1 teaspoon vanilla extract

Topping:

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

¼ cup cold butter

2 eggs, beaten

Butterscotch Sauce

½ cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

¼ cup butter, melted

2 tablespoons lemon juice

vanilla ice cream, optional

Peach layer:

Drain peaches, reserving ½ cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon, lemon juice and vanilla. Transfer to an ungreased 11-inch x 7-inch x 2-inch baking dish. Let stand for 15 minutes.

Topping:

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spreading evenly. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.

Sauce:

In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat and add lemon juice. Serve with cobbler and ice cream, if desired. Makes 10-12 servings.

Broccoli Salad

This easy, tasty recipe is from a friend of mine, Bea Stirland.

broccoli
bacon, cooked and crumbled
grated cheese
onion
raisins, optional

Chop desired amount of each and mix with dressing.

Dressing
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar
Mix until well blended and add to salad ingredients.

Cereal Coconut Crunch

7 cups Golden Graham cereal
7 cups Corn Chex
2 cups nuts
2 cups wide flake coconut
Mix these together in a large bowl. In a separate pan, bring to a boil the following:
3/4 cup butter
1 cup white karo syrup
1 cup sugar
Boil for 2 minutes. Pour over cereal mixture and stir to coat. Pour onto waxed paper and spread out. Let cool and break apart. Store in airtight containers.

Mexican Dip

1 can refried beans
2 cups sour cream
1 container guacamole chip dip
1 teaspoon taco seasoning
1/2 cup chopped onions
2-3 diced tomatoes
1 can sliced olives
1 cup grated cheese

Warm the beans and spread in bottom of 9 x 13 pan. Soften sour cream, mix with guacamole and spread over beans. Sprinkle with taco seasoning. Layer onions, tomatoes, olives and cheese on top. Serve with tortilla chips.

California Chili

This is a recipe from my friend, Polly Stirland. It is quick, easy and delicious.

1 can tamales, take off the paper and cut each into several pieces
1 can chili
1 can corn
1 # browned hamburger
2 cups grated cheese
Mix everything together and place into a 9 x 13 pan. Bake at 350° for 30 minutes.

Chocolate Chip Pudding Cookies

This is a recipe from my friend, Kellie Clark. Thanks, Kellie.

2 cups butter, softened to room temperature

3 eggs, room temperature

2 cups white sugar

2 cups brown sugar

1 1/2 teaspoons vanilla

6 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 3 0z package instant French vanilla pudding

1 1/2 bags chocolate chips

Mix butter, eggs and sugars together until well creamed. In a separate bowl, mix all dry ingredients. Slowly add dry ingredients to creamed mixture and add the chocolate chips. Form into balls ( I used a size 50 ice cream scoop) and cook on parchment paper at 350° for 8 minutes on the bottom rack. Then take them out and "Bang" the cookie sheet on the counter 3 times and put them back in the oven on the middle rack for 3-5 more minutes. They should be just brown around the edges and lightly brown on the top. I bang them on the counter again before cooling them on a rack.