Pumpkin Chocolate Chip Cookies

Ingredients
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

POPOVERS

Ingredients:
4 cups milk
8 eggs
4 cups flour
1-1/2 Tbs. salt (heaping)
2-1/2 cups grated Gruyere cheese

Instructions:

Preheat the oven to 350 degrees. In it put two popover pans (enough for 12 popovers.)

In a saucepan, warm the milk over gentle heat. In a large bowl whisk the eggs until frothy. Slowly whisk in the milk (so as not to cook the eggs.) Measure the flour and salt into a sieve and sift onto the egg mixture. Combine until mostly smooth.  I you do not have a non stick pan, butter pan genorously.

Remove the popover pan from the oven. While the batter is still slightly warm or at room temperature, fill each popover cup three-quarters full. Top each popover with about 2-1/2 Tbs. of the grated cheese. Return the pan to the oven and bake for approximately 50 minutes, rotating the pan half a turn after 15 minutes of baking.

Remove the pan from the oven, remove the popovers from the pan, and serve immediately. Serve with butter.
Makes 12 Popovers                           

New York Cheesecake

Ingredients:
15      Graham crackers, crushed
2        Tablespoons butter, melted
4        (8 ounce) packages cream cheese
1 1/2  Cups white sugar
3/4     Cup milk
4        Eggs
1        Cup sour cream
1        Tablespoon vanilla extract
1/4     Cup all-purpose flour

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Add any toppin you'd like (Cherry, Blueberry etc...)