Laura's Peach Salad

( this recipe comes from a friend, Laura Bird.  We were in a Bunco group together and she brought this, it's such a keeper!  Perfect end of summer salad!  When my brother-in-law was dying of cancer, he would request this salad.  My mother-in-law would also substitute the peaches for mandarin oranges)

2c. peaches soaked in 2 tsp. lemon juice (drain after a few minutes, this is to keep the peaches from browning)

3 c. spinach leaves

3 c. leaf lettuce

1/4 c. toasted slivered almonds

* Poppyseed dressing: 

2 tsp. finely chopped onion

1 c. olive oil or avocado oil

6  Tbsp. cider vinegar

1  tsp. salt

2/3 c.  sugar

1 tsp. dry mustard

2 tsp. Poppy seeds

blend in blender and serve over salad.  

Easy Chocolate Pudding (Cook's Country)

 

                ( This is a yummy recipe from Cook's Country, it's so creamy and chocolatey)

Serves 4

1/4 c. packed light brown sugar

3 Tbsp. Dutch-processed cocoa powder

3 Tbsp. cornstarch

1/4 tsp. salt

2  3/4 c. whole milk

1/4 c. heavy cream

1 c. milk chocolate chips (or 6 oz. bar milk chocolate, chopped)

1/2 tsp. vanilla

1.  Combine brown sugar, cocoa, cornstarch, and salt in large saucepan.  Whisk milk and cream into sugar mixture until smooth.  Add chocolate chips and bring to simmer, whisking occasionally, over medium heat.  Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 min.  Take off heat, stir in vanilla.

2.  Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.  Refrigerate until completely cool, at least 4 hours.  (Pudding can be refrigerated in airtight container for 3 days) Serve.