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Cookie Pudding Salad

1 small box instant vanilla pudding
1 cup buttermilk
8 oz. tub Cool-Whip
1 pkg. of fudge stripe cookies

Mix pudding and buttermilk.  Add Cool-Whip and stir.  Crunch up cookies and add to mixture.  Refrigerate until ready to serve.

Mini Meatloaves

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 tsp. salt
1 lb. ground beef

2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 tsp. mustard

Preheat oven to 350 degrees.  In a large bowl, combine the egg, milk, cheese, oats and salt.  Add the ground beef, mixing well.  Form the mixture into eight miniature meatloaves.  Place in a lightly greased 9X13 baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard.  Stir thoroughly and spread over each loaf.
Bake uncovered at 350 degrees for 45 minutes.

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon

Mix everything together except for the butter.  Slowly stir in the melted butter and pour into a greased 9x13 pan.  Mix all topping ingredients together until well combined.  Drop evenly over the cake batter and swirl with a knife.  Bake at 350 for 30 minutes.

Glaze:
1 1/2 cups powdered sugar
4 T. milk
1 tsp. vanilla

Mix together and drizzle over warm cake.

Pumpkin Pie Playdough (not for eating)

5 1/2 cups flour
2 cups salt
8 tsp. cream of tartar
3/4 cup of oil
1 container (1.5 oz.) pumpkin pie spice
orange food coloring (2 parts yellow, 1 part red)
4 cups water

Mix all ingredients together.  Cook and stir over medium heat until all lumps are dissolved.  Knead the dough on a floured surface until smooth.  Store in an airtight container.