Easy Fruit Salad

From Rachel Morrell

Mix 1 cup milk with
1 small package vanilla instant pudding
Then add 1 cup sour cream
Mix together well

Then add whatever canned fruit or fresh fruit you want. Just make sure to drain the canned fruit. I usually add 2 small cans of mandarin oranges, 1 can pineapple, 1 can peaches (cut up) and fresh bananas. Small marshmallows also work well in this. It is VERY easy and yummy. All the kiddos love it.

Eggnog Bundt Cake

From Jerold Wilcox

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Crescent Rolls

From Caytee Wankier

Perfect recipe for great tasting, quick rolls.

1 cup milk

1/2 cup butter

1 Tbsp dry yeast

1 Tbsp sugar

1/4 cup lukewarm water

3 eggs

1/2 cup sugar

3/4 tsp salt

4 1/2 to 5 cups flour

Warm milk with butter in a saucepan until warm enough to melt butter. Remove from heat and set aside - it should not be too hot. In a separate bowl, mix yeast, 1 Tbsp sugar and water. Beat with a fork to make foamy. Set aside. In a mixer, beat 3 eggs until light and fluffy. Add 1/2 cup sugar, then milk and yeast mixtures. Then add salt and flour. The dough will be sticky. Cover the mixing bowl and let the dough rise for 15-20 minutes. Separate into 2 balls of dough. Roll out each ball on a floured surface into a round circle. Brush with melted butter. Cut each circle as you would cut a pizza (quarters, then each quarter halved). Roll biggest end toward the smallest end and place on a greased cookie sheet. Let rise until double. Bake at 375 degrees for 15-20 minutes - until browned. Makes 16 large rolls.

Soft Chocolate Chip Cookies

From Caytee Wankier

These are super tasty and stay really moist for a long time.

Cream REALLY WELL:

4 cubes butter, softened

4 eggs

2 tsp vanilla

1 1/2 cups brown sugar

1/2 cup white sugar

Add and mix ONLY until blended:

4 1/2 cups flour

2 tsp baking soda

2 small packages instant french vanilla pudding

Add 1 package milk chocolate chips. Bake at 350 degrees for about 7-9 minutes. ENJOY!

*Can substitue chocolate pudding/white chips. Mmmm...

Southern Sour Cream Cookies

From Jamee Gibert

1 cup shortening

2 cups sugar

3 eggs

1 tsp vanilla

1 cup sour cream

5 cups flour

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

Cream shortening, sugar and eggs. Add vanilla and sour cream. Add remaining dry ingredients. Scoop into balls and roll in 2 Tablespoons sugar and 1 teaspoon cinnamon (dough will be sticky). Place on greased cookie sheet at 350 degrees for 10-15 minutes.

Cream Cheese Dip

By: Linda Strauss

1 16 oz. container cottage cheese (I use low fat, small curd)

2 8 oz. pkg. cream cheese

2 1 oz. envelopes Hidden Valley Ranch Dressing mix

1/4 cup milk

Soften cream cheese in microwave, about 1 minute. Using electric miser, mix everything together. May add more or less milk for desired consistency.

Japanese Lemon Water

From Caytee Wankier

(for a punch bowl)

5 quarts water

3 cups sugar

1 Tbsp Lemon Extract

1 Tbsp Citric Acid*

Ice

(for a cooler)

3 gallons plus one quart water

8 cups sugar

3 Tbsp lemon extract

3 Tbsp Citric Acid

1 bag of ice

Combine ingredients and stir until sugar is dissolved. Add lemon slices for taste and decoration.

Perfect for a nice little touch to a party, wedding, or just little get-together.

*I added the link to the place that my sister bought the citric acid for me.