Debbie Mosher's Salad Dressing

1/2 cup oil
1/4 cup vinegar
1 pkg Italian dressing powder
1 pkg ranch dressing powder
1 cup buttermilk
1/2 cup sour cream

Mix and refrigerate.

* This salad dressing recipe was created by one of my favorite college professors. Super easy and delicious!

From Debbie Mosher

Luscious Four Layer Pumpkin Cake

2 layer size yellow cake mix
15oz pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 teaspoon pumpkin pie spice, divided
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350*. Grease and flour 2 9" round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with mixer on medium until well blended. Pour evenly into prepared pans.
Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer on medium until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well. Stir in cool whip.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Angel Lush with Pineapple

1 pkg vanilla flavor instant pudding
20 oz crushed pineapple in juice, undrained
1 cup thawed cool whip
10 oz prepared round angel food cake
seasonal berries

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.
Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Serves 10

Apple Pudding Cake

Cream together:
1/2 cup butter
2 cups sugar

Add:
2 eggs
4 cups shredded apples

Add:
2 cups flour
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda

Mix well, pour into dripper pan. Bake at 350* for 45-50 minutes.

Sauce:
2 cups sugar
1 cup butter
1 cup cream
1 teaspoon vanilla
dash nutmeg

Mix ingredients together, cook over low heat until well blended. Serve hot over cake.

Amy's Chicken & Broccoli Casserole

1 big bunch of fresh broccoli
3 or 4 fresh chicken breasts
1 cup mayonnaise
2 Tablespoons lemon juice
2 cans cream chicken soup
1 block of cheese

Steam broccoli and cook the chicken.
Lay broccoli in a 9"x13" pan, on the second layer add the bite size pieces of chicken breast. Third layer is the sauce (mayonnaise, soup, and lemon juice). Mix in bowl, then pour an even layer over the chicken. Four layer is the cheese. Add as much as you want.
Bake at 325* for 25-30 minutes.
Serve with French bread and a salad.

* Quick, easy, and yummy!

From Amy Zander

Raspberry Stuffed French Toast With Custard Sauce

4 oz cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices. divided
12 oz frozen unsweetened raspberries, divided
1 pkg (4 serving size) vanilla flavored instant pudding

Beat cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
Arrange 9 of the bread slices in greased 13"x9" baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350*.
Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwavable bowl on high 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.

Make-Ahead:
Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Mexican Layered Dip

8 oz cream cheese
1 Tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tablespoons sliced ripe olives
3 pkgs (13 oz each) baked tortilla chips

Beat cream cheese with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9" pie plate or quiche dish.
Layer remaining ingredients over cheese mixture; cover.
Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Makes 5 cups dip.

Spinach & Cheese Dip

8 oz cream cheese, softened
1/2 cup mayonnaise
1/3 cup sliced green onions
10 oz frozen chipped spinach, thawed, well drained
1 cup Italian style cheese crumbles
1/2 cup chopped roasted red peppers

Beat cream cheese, mayo and half the onions in medium bowl with mixer on medium speed until well blended. Add spinach; mix until just blended.
Stir in cheese crumbles and peppers; cover.
Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.

Makes 3 cups.

"Margarita" Dip

8 oz cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tablespoons orange juice
1/2 cup thawed cool whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with mixer on medium speed until well blended. Gently stir in cool whip; cover.
Refrigerate at least 1 hour.
Serve with fresh fruit, grilled fruit or Nilla wafers.

Makes 1 3/4 cups.

Jazz it up: Serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.

Mandarin Almond Chicken Bites

1/2 cup finely chopped cooked chicken
1/2 cup canned mandarin orange segments, drained, cut into thirds
1/4 cup dried cranberries
2 Tablespoons sliced almonds
2 Tablespoons Miracle Whip light dressing
48 Triscuit reduced fat crackers

Combine chicken, oranges, cranberries, almonds, and dressing; cover.
Refrigerate at least 1 hour to allow flavors to blend.
Top each cracker with 1 teaspoon of the chicken mixture. Serve immediately.

Makes 16 servings.

Baker's Chocolate Fondue

1. Heat 14oz sweetened, condensed milk and 1/2 cup milk in a small saucepan until mixture is creamy.

2. Add 4 chopped squares Baker's semi-sweet baking chocolate; stir until completely melted.

3. Serve warm with assorted fresh fruit (apples, pears, and grapes), cookies, pound cake cubes or pretzels.

Makes 2 cups.

Variations:
* Substitute white baking chocolate for semi-sweet chocolate.
* Stir in 1/4 cup peanut butter with chocolate.
* Stir in 1/4 cup seedless raspberry jam with chocolate.

Chicken Fondue

1. Cook and stir 1 finely chopped medium onion in a fondue pot or heavy saucepan with 1/4 cup prepared Good Seasons mild Italian dressing.

2. Add 2 cans (14.5 oz each) chicken broth, 1/2 cup apple juice and 2 Tablespoons cornstarch. Heat to simmer just before serving.

3. Cut 8 boneless, skinless chicken breast halves (1 per person) into very thin strips. Cut vegetables such as cauliflower, mushrooms, and peppers into bite-sized pieces. (Be sure to keep raw chicken on a separate plate away from vegetables and cooked chicken.)

4. Dip chicken and vegetables into boiling hot broth to cook. Cook chicken for about 3 minutes or until cooked through and vegetables for between 2-3 minutes, depending on the type of vegetable. Serve with assorted dipping sauces.
Makes 8 servings.
Dipping Sauces:

Lemon Garlic:
Combine 1 cup Miracle Whip dressing with 1 finely chopped garlic clove and 2 Tablespoons lemon juice.

Herb:
Combine 1 cup Miracle Whip dressing with 2 Tablespoons prepared Good Seasons mild Italian dressing.

Creamy Coconut Dip

1. Mix 8 oz softened cream cheese and 15 oz can cream of coconut in large bowl with wire whisk until well blended.

2. Mix in 16 oz cool whip. Stir gently until well blended. Cover, refrigerate several hours or until chilled.

3. Serve with graham cracker sticks or crackers or cut up fruit.

Hot Spinach Dip

10 oz pkg frozen chopped spinach, thawed, drained
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 clove garlic, minced
2 Tbsp chopped roasted red peppers

Preheat oven to 350*
Mix spinach, mayo, cheese, and garlic until well blended.
Spoon into 9" pie plate or quiche dish.
Bake 20 minutes or until heated through.
Sprinkle with peppers.

Pumpkin Bread

1 1/3 cup sugar
1/3 cup butter
2 eggs
15 oz can pumpkin or 1/2 of 29 oz can
1/3 cup water
1 1/2 cups + 2 1/2 Tablespoons flour
1 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (can add 1 teaspoon if desired)
1/2 teaspoon cloves

Cream sugar and butter.
Add eggs and beat.
Add pumpkin and water and beat.
Add dry ingredients.
Bake at 350* for 30 minutes.

Frosting:
3 oz cream cheese
1/2 stick butter
1 teaspoon rum flavoring
1 teaspoon vanilla
enough powdered sugar to make a good consistency.