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Pumpkin Bread

3 Cups Sugar
1 Cup cooking oil
4 Eggs
3 1/3 cups all-purpose flour
2 tsps baking soda
1 1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
15 ounce can pumpkin

1. In a very large bowl beat sugar and oil with an electric mixture. Add eggs and beat well. Set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg.
3. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined.  Beat in pumpkin.
4. Pour batter into greased bread pans (two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch pans)
5. Bake at 350 for 55 to 65 minutes or until wooden toothpick inserted in the middle comes out clean. (I usually have to bake my two large loaves anywhere from 75 to 80 minutes. So depending on your oven it may take longer. Little loaves are easier to bake. But don't worry if you smell burning or the crust looks really dark. The bread is still good as long as it is baked all the way through!)

Salt Lick Peach Cobbler

Salt Lick Restaurant Peach Cobbler
12 servings

Batter
1/2 cup melted butter
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg

Filling
1 (28 ounce) can sliced peaches, drained
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch pan.

Mix together flour, sugar, baking powder and salt. Stir in milk and egg. Pour evenly over melted butter.

Combine peaches, sugar and spices and spread over batter - DO NOT STIR! Bake for 35 to 45 minutes until batter comes to the top and is golden brown.

Serve warm with ice cream.

Source: Salt Lick Restaurant, Austin, Texas

*One of our all time favorites!!*

Melissa

White Chocolate Dipped Gingersnaps

BEWARE! THESE COOKIES ARE SO DELICIOUS AND EASY...YOU WILL EAT LOTS AND LOTS OF THEM!

Dipped Gingersnap Cookies

2 cup sugar

1.5 cups oil

2 eggs

½ cup molasses

4 cups flour

4 tsp soda

1 TBSP ginger

2 tsp cinnamon

1 tsp salt

Extra sugar

Cream sugar and oil well. Add in eggs one at a time. Mix in molasses. Combine dry ingredients in bowl and then add. Roll small balls of dough (1/2 to 1 tbsp) and then roll balls in sugar. Place on ungreased baking sheet and bake at 350 for 10-12 minutes. (I like them soft so I go on the shorter side). Allow to cool.

Then melt together:

¼ cup shortening

2 bags white (vanilla) chocolate chips

Dip cookies halfway in white chocolate (so it’s half white and half brown). Place on wax paper and allow chocolate to set. Oh my yummy goodness! They look fancy and are so dang yummy and easy. Enjoy!

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade

1/4 - 1/2 cup milk

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

1/16 teaspoon ground cloves

1/16 teaspoon nutmeg

2 tablespoons brown sugar

2 cups vanilla ice cream

1-2 graham crackers

Put everything but the graham crackers into the blender. Start with 1/4 cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Chicken Artichoke Soup

Thanks for those who came to book club and shared a favorite recipe. Here is one of my absolute favorite fall recipes. It's Peter's mom's delicious trademark soup. MMMMMM. Tastes even better the second day after the flavors blend.

Chicken Artichoke Soup - Becky Ririe

2 Large Chicken Breasts
1 medium onion
(simmer together in enough water to cover the chicken) then chop chicken into
bite size pieces.

In another soup pan add:
1/4 tsp garlic powder
1 can cream of celery soup.
1 can cream of chicken soup ( Campbells is great)
1 can unseasoned artichoke hearts
2 1/2 cups chicken stock from cooking the chicken
1/2 lb.mild mexican velveeta and 1/2 lb regular velveeta chopped into cubes
Cook at a low heat until ingredients blend. Be careful not to over heat or scorch this soup. It is very delicate.

Stir in chicken and onions. Taste to see if it needs any salt or pepper.

Serve with chopped green onions, cilantro, or chives on top with a small dallop of sour cream. If you don't have these a little sprinkle of paprika is pretty.

Cheesecake-stuffed Peaches

So, this is a DELICIOUS recipe I found in my Better Homes and Gardens magazine from August. Absolutely fantastic! I used fresh peaches from the Dallas Farmers Market and thought I had died and gone to heaven when I tried it. It is like baked apples, but with peaches, which naturally is a hundred times better : )

Ingredients:

6 peaches, halved and pitted

1/4 cup butter, melted

3 T cinnamon sugar

1/2 pkg (4 oz.) cream cheese, softened

1/4 cup sugar

1 egg yolk

1 1/2 t. vanilla

Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside.

Trim a very thin slice from the bottom of the peach halves so they can stand flat on the baking pan. Dip the halves in the melted butter to coat. Place the peaches pit-side up on pan. Sprinkle with cinnamon sugar.

In a small bowl, beat cream cheese with mixer till smooth. Add sugar, egg yolk, and vanilla. Beat until combined and spoon mixture into peach centers.

Bake uncovered 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

Enjoy a delicious harvest dessert!!!