Oreo Balls

2 packages Oreos
2 packages cream cheese

Crunch up Oreos.  Soften cream cheese.  Blend together and form into balls.  Place in freezer.  If desired you can dip them in chocolate or white chocolate.

Recipe from Ashley Hammer

Peach Dessert

Topping:

1 cup sugar

2 Tbsp. corn starch

2 cups water

1 (3 oz.) package orange jello

10-12 peaches, sliced

Mix sugar and corn starch. Stir in cold water.  Bring to a boil, then add jello and mix well.  Set aside to chill.

Crust:

3 cups graham crackers, crushed

½ cup butter

6 Tbsp. sugar

In a 9x13” baking dish, combine graham cracker crumbs and sugar.  Cut butter into small pieces and lay on top.  Place in oven at 200 degrees.  Watch and once butter starts to soften, stir ingredients together and press into the bottom of the baking dish.  Remove from oven.

Filling:

1 (8 oz) package cream cheese, softened

2 packages Dream Whip (prepared)

½ cup powdered sugar

½ tsp. vanilla

In a bowl, use an electric mixer to beat cream cheese until smooth.  Add the sugar and continue to beat, then add prepared Dream Whip and mix until well combined.

Spead over crumb crust.

Remove topping from refrigerator and add sliced peaches.  Spread over filling layer.

Chill until serving.

Recipe by Brittney McKay

Broccoli and Ramen Noodle Salad

1 (16 oz.) package broccoli coleslaw mix
2 packages chicken flavored ramen noodles, crushed
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
1/2 cup sugar
1/4 cup oil
1/3 cup cider vinegar
In a large bowl, combine the broccoli slaw, crushed ramen noodles and green onions.
Whisk together the sugar, oil, vinegar and the seasoning packets from the ramen noodles.  Pour over salad and toss.  Refrigerate.  Just before serving add the peanuts and sunflower seeds.

Recipe from Breann Loveless

Quick Doughnuts

Icing:

4 Tbsp. butter, room temperature
1 tsp. vanilla
3 cups powdered sugar
Enough milk to make a thin icing (about 1/2 cup)

Combine all the ingredients in a medium bowl and mix until smooth.  Add just enough milk to make thin icing.

Doughnuts:

2 Pillsbury Grand's Buttermilk Refrigerated Biscuits or other Brand

Sprinkles

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole form the middle of each biscuit.  Fry them in the oil until golden and then flip with tongs to fry the other side.  You can even fry the donut holes.  Drain on paper towels and then dip in icing and decorate with sprinkles, as desired.

Recipe from Emma Wageman

White Chocolate Muddy Buddies

1/4 cup butter 
1/2 cup peanut butter 
1 cup white chocolate chips 
1/2 tsp. vanilla 
9 cups Rice Chex Mix 
1 1/2 cups Powdered Sugar

Instructions
1.Place 9 cups Chex Mix in a large bowl. Set aside. 
2.Heat butter, peanut butter and white chocolate chips in a small pot on LOW, stirring constantly. Mix until all melted and well blended. 
3.Add vanilla and stir well. Take off heat and pour over cereal. Toss so that most or all pieces are well coated. 
4.Place 1 1/2 cups powdered sugar in a large ziploc bag. Pour cereal into the bag and shake until all the pieces are coated with powdered sugar. 
5.Place in a bowl until ready to serve.

Recipe from Alicia Hubbard

Eclair Cake

2 (3.4 oz) packages vanilla instant pudding
1 (12 oz) Cool Whip
3 1/2 cups milk
1 box graham crackers
1 chocolate frosting

Mix together pudding, Cool Whip and milk.  Spread chocolate frosting on graham crackers.  Line a cake pan with crackers then spread with a layer of the pudding mix.  Repeat layers three more times.  Chill for at least 4 hours to soften graham crackers.

Recipe by Karlee Manzione

Ziti

8 oz. ziti pasta, cooked and drained
1 jar spaghetti sauce
1 16oz. container cottage cheese
1 can tomato sauce
2 cups mozzarella cheese

Heat spagetti sauce and tomato sauce in a pan.  Add cooked noodles and mozzarella.  Warm on stove top until cheese in melted.

Recipe from Veronica Bentley