Grape Salad

by Karina Hollingsworth

Sangria

by Cyndi Gilbert

Rum Cake

by Wendy Kaupa

1 C chopped walnuts
1 yellow cake mix
3.4 oz pkg instant vanilla pudding
4 eggs
1/2 C water
1/2 C veg oil
1/2 C Capt. Morgan Spiced rum

Glaze:
1 stick butter
1/4 C water
1 C granulated sugar
1/2 C Capt. Morgan spiced rum

Preheat oven to 325*.  Grease and flour bundt pan.  Sprinkle chopped nuts in bottom of pan.  Mix all ingredients together and beat until smooth.  Pour batter over nuts and bake one hour.  Cool in pan for 15 minutes.  While cooling prep glaze.  Invert onto serving plate and prick top of cake.  Drizzle or spoon warm glaze over warm cake.  Cool to room temperature. 

Glaze Prep:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  remove from heat and stir in rum.

Apricot Glazed Black & White Cheesecakes

By Silvey Hollenbeck

Cream Cheese Wontons

by Jodie Ryan

Makes 24

Wonton wrappers
1 block cream cheese, softened
1 can water chestnuts, chopped
2-3 green onions, chopped
2-3 T sweet chili sauce
1 tsp garlic

Preheat to 350 degrees. 
Spray 24 mini muffin cup tin with cooking spray. 
Form wonton wrappers into cups.
Mix all remaining ingredients and divide evenly between cups.
Bake 12-15 until golden brown.
Serve warm.

Twix Cookies

By: Barb Dahl

Peach Cream Pie

By: Rebecca Feigenblatt

I really call my dish "peach cream pie" but I don't usually use peaches. I just use whatever fruit is in season.

18 oz prepared angel food cake

14 oz sweetened condensed milk

1 c cold water

1 sm pkg instant vanilla pudding

1 tsp almond extract

4-5 c cool whip

4 c sliced peaches (or other fruit)

2 T lemon juice

Cut cakes into thin slices. Arrange

half on bottom of 9X13 dish. Mix

condensed milk and water. Add

pudding. Beat. Let stand 5 minutes.

Stir in almond extract. Fold in cool

whip. Toss peaches in lemon juice.

Pour cream mixture over cake.

Layer peaches, then cake, then

pudding, then peaches. Cover and

chill for 4 hours.