Peach Bread

I was talking about this recipe (which I recently rediscovered) with Bridgette today and told her I would post it. It is soooo yummy. I see there's another peach recipe that Dalyce posted; tis the season for yummy peaches!

Peach Bread

3 eggs
2 cups sugar
2 tsp. vanilla
1 cup vegetable oil (i substitue 1/2 the oil with applesauce)
2 cups diced peaches (fresh are great but canned work too)
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 cup chopped walnuts

Preheat oven to 35o degrees. Grease and flour 2 loaf pans. Beat egg lightly and then blend in sugar, oil, vanilla, and the rest of the ingredients except for the peaches and walnuts. Then gently stir in the peaches and walnuts. Bake for 1 hour.

Pumpkin Bread/Muffins

Sift dry:
3-1/2 cup flour
3 cup sugar
2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Then add all together:
3/4 cup oil
4 eggs, slightly beaten
2/3 cup water
2 cups pumpkin
1 cup chopped nuts (optional)

Pour dough into 2 large, greased loaf pans. Bake approx. 1-1/2 hours at 325*.
*For a different flavor, add a little more pumpkin and substitute milk chocolate chips for the nuts.
For muffins, baking time is a lot less :) Depending on your oven, maybe between 20-35 minutes-just keep an eye on them.

Bruschetta

This is yet another awesome recipe. Everyone here has now been getting all my secret awesome recipes that I bring to every function-no more surprises from me! What a relief-the pressure is off to bring something great tasting to everything :)

3 large tomatoes, seeded and diced
½ large Red onion, diced
1 cucumber, peeled, seeded and diced finely
1 cup fresh basil, shredded
Sal & pepper to taste
¼ cup Olive oil
1 TBSP. red wine vinegar
2 garlic cloves, minced

Mix all ingredients together, let sit for at least 1 hour, no more than 3 hours. Toast ½” slices of Baugette Bread; then top with Bruschetta and fresh Parmesan cheese. Broil until cheese is melted.

Bean Dip

This is the BEST bean dip you will ever eat :) It's great served with tortilla chips, potato chips (I know, weird, but I like that the best), taquitos, burritos, tacos, chimichangas, etc.

2 - 16-oz. cans Chili w/Beans
1 - 16-oz. can Refried Beans
1 - 4oz. can Diced Green Chilies
8 oz. or 16 oz. pkg. Velvetta Cheese, cut up (I usually use about 12 oz.)
1 bunch green onions, sliced

Combine in a crockpot and cook for a couple hours, stirring occasionally. Or you can combine in a deep casserole dish and microwave in small increments, stirring in between.

Fruit Dip

1 - 7 oz. jar marshmallow creme
1 - 8 oz. cream cheese, softened
1 TBSP. grated orange rind
Dash of ginger

Add marshmallow creme to cream cheese gradually, mixing until well blended. Add orange rind and ginger, whip until fluffy. Makes 2 cups. Serve with strawberries, apple wedges, bananas, pineapples or grapes.

Hot Artichoke Dip

2 small, or 1 large can of NON-Marinated Artichoke Hearts
1 cup mayonnaise
¾ cup parmesan cheese
1 ½ cups mozzarella cheese
2 tsp. garlic powder

Heat oven to 350*. Drain artichoke hearts; break or cut into small pieces. Mix well, all ingredients together. Press into 1 ½ qt casserole dish (about the size of a glass pie dish). Sprinkle with paprika. Bake for 25 minutes. Serve with crackers, raw veggies, or (my favorite) toasted sourdough bread cubes.

Award Winning Peaches and Cream Pie

submitted by: dalyce
source: allrecipes

I made this last night and we all loved it. It was like a cobbler in a way when we ate it still warm. This is one of my favorite desserts now.


3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Lion House Cream Pie

Basic Cream Pie

1 quart milk
2 cups half-and-half
2 tablespoons butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
1 1/2 teaspoons vanilla
2 baked 9-inch pie shells
Whipped cream

Reserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter, and 3/4 cup sugar. Cook until butter is melted and milk is scalded.

In bowl, whisk egg yolks well; add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes. (This gives eggs time to cook and start thickening. Under cooking at this point slows the finishing process by as much as half an hour.)

Mix reserved milk and cornstarch; slowly add to hot mixture. Stir constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour filling into pie shells, rounding tops of pies. When cool, top with whipped cream. Makes 2 pies.

Here are the variations:

Easy Cheese Ball

2 packages cream cheese (at room temp)
desired amount of green onion chopped (I usually use 3 to 4 whole stems)
deli ham chopped (I usually use 1/4 of a container)
Chopped Olives
Chopped Almonds

Put all ingredients (except nuts) in bowl and mix; form into a ball and roll in nuts. Chill for at least an hour before serving so ball will hold shape. Serve with your favorite crackers!

Golden Caramel Cheescake Bars

24 Golden Oreo Original Sandwich Cookies or you can use any vanilla cookie, divided
2 Tbsp. butter or margarine, melted
25 caramels (about half of a 14 oz. bag)
2 pkgs. (8oz. each) cream cheese, softened
1 (7 oz.) jar of Jet-puffed marshmallow creme
1 egg

Preheat oven to 350. Place 14 of the cookies in a food processor container; cover. Process until finely crushed. Mix with butter; press firmly on bottom of 9-inch square pan. Bake 10 minutes or until golden brown. Cool 10 minutes.
Place caramels and 1 Tbsp. water in microwaveable bowl. Microwave on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies then pour over crust. Drop spoonfuls of the caramel sauce over batter and gently swirl with knife to marbleize
Bake 20-25 minutes or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.

Peanut Butter Popcorn

Submitted by Tori

2 packages microwave popcorn
1/4 c butter
¾ c brown sugar
½ c peanut butter
20 large marshmallows
Melted chocolate for drizzling over finished peanut butter popcorn- optional

Cook margarine, marshmallows, and sugar for 1 minute intervals in microwave until melted. Stir in peanut butter. Pour over popcorn.

(Original recipe calls for ½ c margarine and 1/4c peanut butter)

Scotcheroos

Submitted by: Tori

1 c sugar
1 c corn syrup
1 c peanut butter
6 c Rice Krispies
1 6 oz bag chocolate chips
1 6 oz bag butterscotch chips

Combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil.
Remove from heat. Stir in peanut butter and Rice Krispies. Mix until blended then press into buttered 13 x 9 pan. Melt chips together and spread over Rice Krispies mixture. Cool before cutting.