Seven Layer Salad

1 head Iceberg lettuce
4 hard-cooked eggs, sliced
1 10 oz package frozen peas, thawed
1/4 cup sliced green onion with tops
1/4 cup diced green pepper
1 cup mayonnaise
1 cup sour cream
1 package Hidden Valley Ranch Seasoning
8 ozs. shredded Cheddar cheese
8 to 16 ounces bacon, crisp-cooked and crumbled
Layer first 5 ingredients as listed starting with lettuce. Mix together the mayo, sour cream, and Hidden Valley. Spread over top. Crumble bacon over dressing along with shredded cheese. Cover and refrigerate overnight

No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Peach Cobbler

1 can peaches

½ cup sugar

1 cup flour

1 cup sugar

1 cup milk

1 stick unsalted butter

In a sauce pan cook the can of peaches with syrup and ½ cup sugar on medium heat until the peaches become soft ( about 20 minutes). Preheat oven to 350 degrees. Use the stick of butter to grease an 8x8 pan. In a large bowl whisk together the flour, sugar and milk then pour it into the greased pan. Take a ladle and put the peaches and juice onto the mixture but do not stir. Once you have put all the peaches into the mixture cut patties of the butter and lay them on top of the mixture. Bake in for 30-40 minutes until the cobbler is golden brown in color and feels spongy to the touch.

Pumpkin Roll

Cake:
1 cup sugar
3 large eggs
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
.
Filling:
8 ounces Cream cheese, softened
1/4 cup Butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
In large bowl, combine sugar and eggs; beating until thick and fully blended. Beat in pumpkin and lemon juice.

In separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Blend well into pumpkin mixture to form a batter.

Spread batter on greased 10 x 15 inch jelly roll pan lined with wax paper.

Bake at 350 degrees F. for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled heavily with powdered sugar. Cool 10 minutes longer. Roll cake up in tea towel from 10 inch side. Set aside to cool completely.

For filling: Beat together cream cheese, butter and vanilla; stir in powdered sugar blending until smooth and creamy.

Unroll cooled cake. Evenly spread filling over cake. Roll up cake and filling, again from 10 inch side on to plastic wrap. Cover completely and chill at least 1 hour.

Dust with powdered sugar and slice just before you serve. Makes about 10 servings.

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at bethabond77@gmail.com