Zucchini Cake

2 cups sugar
4 eggs
1 cup olive oil
6 cups grated zucchini
3 cups flour
1 tsp cinnamon
2 tsp soda
1 tsp salt

Mix all ingredients together. Pour into large sheet cake pan. Add 1 1/2 cups of chocolate chips to the top of batter.
Bake 350 for 20-30 min

Grilled Peaches with Blackberry Sauce

Prep time: 10 minutes Grilling time: 8 to 10 minutes

Sauce
6 ounces fresh blackberries, about 1 cup
2 to 3 T. granulated sugar

In a food processor, puree the blackberries with 2 T water. Add the sugar to taste.


2 T unsalted butter
1 T granulated sugar
4 medium peaches, firm but ripe, halved and pits removed

1 cup vanilla frozen yogurt or ice cream (optional)


In a small saucepan over medium heat, melt the butter, then add the sugar and stir to dissolve. Remove the saucepan from the heat. Brush the peach halves all over with the butter mixture.
Grill the peach halves over Direct Medium heat until they are browned in spots and warm throughout, 8 to 10 minutes, turning them every 3 minutes or so. Serve the peaches warm with the blackberry sauce and frozen yogurt or ice cream, if desired.

Chocolate Praline Pecan Cake

8 Tbs butter, cut up
¼ C. heavy whipping cream
1 C. packed light brown sugar
¾ C. chopped pecans
1 package (18.25 oz.) devils food cake mix w/ pudding (if you can’t find one that has
pudding, it will still turn out fine, just not quite as heavy.)
1 C. water
½ C. veg. oil
3 large eggs

Whipped Cream topping:
1 C. heavy whipping cream
¼ C. powdered sugar
1 oz. semi sweet chocolate chopped up for garnish

Pre-heat oven to 325 F. Combine butter, cream, and brown sugar in small saucepan and cook over low heat, stirring until butter is melted (about 3 minutes). Pour the mixture evenly into two 9” round cake pans, then sprinkle with the chopped pecans. Set pans aside.
Combine cake mix, eggs, water, and oil in a large mixing bowl and blend until well combined. Divide the batter evenly between the two cake pans, pouring it over the pecan mixture. Smooth it out with a rubber spatula. Place the pans side by side in the oven on center rack. Bake for 35-37 minutes.

When cakes are done, cool them on wire racks for at least 10 minutes before removing them from the pans. To remove them run a dinner knife around the edge and invert each onto a rack to cool, praline side up.

While cakes are cooling, prepare the whipped cream topping. When cakes are completely cool, assemble them by placing one cake layer, praline side up on a serving platter and spread half the whipped topping on top. Place the second layer, praline side up, and top with remaining whipped topping and garnish with chopped chocolate pieces.

Another recipe from a friend...the same friend in fact. I did try this one and LOVED it. A couple of tips...I forgot to add the pecans at first, so the praline layer started to spread. I caught the mistake on the second one and it all worked out fine. I also doubled the whipped topping recipe and put it around the sides...it was for a child's birthday and I was trying to hide the nuts. It looked nicer with just the topping between layers...but it didn't hurt the taste one bit to have the extra on the sides. Also, I couldn't find the pudding in the mix cake mix, and it turned out fine with a devils food cake mix.

Pumpkin Pie Dessert

I can't take credit for this recipe because it was given to me by someone in the neighborhood. I've had so many people ask me for it that I thought I'd post it.

6 eggs 1 tsp. salt
1 can evaporated milk 1 tsp. ginger
1 1/2 c. sugar 1/2 tsp. clove
1 large can pumpkin 1 tsp. nutmeg
2 tsp. cinnamon

Mix above ingredients together and pour into 9x13 pan.

Crumb topping:
1 yellow cake mix
1 cube butter

Mix cake mix and butter with mixer until crumbly. Put crumb topping on pumpkin mixture. Bake at 350 degrees for 40 min. or until knife comes out clean.

Pumpkin Cheescake (EASY!)

1 graham cracker crust
1 12 oz. cream cheese, softened
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. pure pumpkin
2 eggs

Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refrigerate for at least 3 hours.

Fresh Peach Cake

This is my sister-in-laws recipe and it is one of my favorite fall desserts. It's so yummy!

Cake

1 1/2 cups sugar

2 eggs

3/4 cup oil

1 1/3 cups mashed peaches

2 cups flour

1 tsp. soda

1 tsp. cinnamon

dash of salt

*Mix oil, eggs, and sugar. Add mashed peaches. Stir in the flour, soda, cinnamon, and salt. Put in a 9" greased round pan or bundt pan or can use loaf pans. Bake at 350 degrees for 30 minutes-check with toothpick.

Sauce

1 cup sugar

2 tsp. flour

1/2 cup butter

2 egg yolks

2/3 cup evaporated milk

1 tsp. vanilla

*In small sauce pan, combine ingredients well. Boil until thickened. WATCH CAREFULLY--will scorch.

Serve cake with sauce and fresh peaches.

Zucchini Drop Cookies

2 C zucchini (grated and raw)
1 tsp. baking soda
2 C sugar
1 C oil
2 eggs
4 C flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. salt
2 C nuts
2 C chocolate chips

Beat zucchini, baking soda, sugar, oil, and eggs together. Sift together and add flour, cinnamon, nutmeg, cloves, and salt. Add nuts and chocolate chips (or raisins). Drop by teaspoons on greased cookie sheet and bake at 375 for 12-15 min.