{Fresh Peach Pie}

I love peach season! I have been buying and eating a lot of fresh peaches lately and made this peach pie, its really yummy. I love the flavor the almond extract gives the peaches.
3 Tbsp. Flour
⅓ cups Sugar
½ tsp. cinnamon
3-4 cups sliced peaches
½ tsp. almond extract

Combine the dry ingredients, then stir in peaches and almond extract. Pour into prepared pie crust. Bake at 375 degrees until crust turns golden brown (about 35-40 minutes).

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{Creamy Fruit Salad}

Such a classic holiday salad. Did anyone else grow up with this? It’s prefect for pot lucks as well.

1 10oz can pineapple chunks, drained
1 11oz can mandarin oranges, drained
1 medium apple, cored and cut into bite size pieces
1 cup grapes, halved
1/2 cup sour cream
1/2 cup sweetened shredded coconut
1 cup mini marshmallows
1/2 cup walnuts (optional)

Combine the fruit in a large bowl, tossing well so the apple can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Add in marshmallows and nuts (if using) stir. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. Sometimes I have noticed a lot of juice at the bottom of the bowl after this sits for awhile. I usually just drain it carefully out.

{Spinach and Fruit Smoothie}

I have been making these in the mornings for awhile now and LOVE them, they are so good and refreshing and it makes me happy to get that extra veggie serving in my diet. My husband and kids both loves these too. Try it! I know you will love it too.

All I do is get about 2 cups of fresh baby spinach or kale and pour in enough water to blend it all up. Afterwards I use what ever I have on hand for the fruit, but usually I just buy the big bags of frozen fruit at costco and use about 1 1/2 cups of that. Then I just add some organic vanilla almond milk and blend it all together. Pretty easy eh? And so good, and even better…So good for you 🙂

{Fresh Peach Ice Cream}

I love my Ice Cream maker, and I absolutely love fresh peaches. The two combined are heaven sent.

3 cups fresh peaches, skinned and chopped
3 tablespoons of fresh lemon juice
1 cup of granulated sugar, divided
1 cup of ice cold whole milk
2 cups of ice cold heavy cream
1 teaspoon of pure vanilla extract

Combine the peaches with 1/2 cup of the sugar and the lemon juice. Stir and allow to macerate for 2 hours. Strain, but reserve the juice. Remove half of the peaches and mash well. Set aside the reserved juice, the mashed peaches and the remaining chopped peaches.

In a small bowl whisk together (or use a hand mixer) the milk and the sugar until the sugar is completely dissolved. Stir in the cream, vanilla, reserved juice and mashed Peaches. Do not add the chopped peaches yet!  Stir until mixture is well incorporated.

Turn on the ice cream maker and pour the mixture into it. Add the chopped peaches to the ice cream in the last 5 minutes of churning.  Stop the machine in 25 minutes – mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Recipe Source: Cuisinart 

{Peach German Pancake}

We love german pancakes at our house. I have never tried them baked with fruit, so when I saw this recipe in a magazine I decided to give it a shot. Everyone really enjoyed these. You could also make them with apples or pears too, but bake the apples in the pan for about 10 minutes before adding the batter to soften them a little.

2 medium fresh peach, sliced
6 Tbs sugar
1/2 tsp cinnamon
4 Tbs butter
6 eggs
1 cup flour
1 cup milk
1/4 tsp salt
1 tsp vanilla
powdered sugar for dusting

Heat oven to 425 degrees. Peel and quarter peaches removing the pit. Thinly slice the quarters.
In a small bowl, mix 1 tbs sugar and 1/4 tsp cinnamon and mix with a fork. Add the peach slices and toss until they’re well coated. Place the butter in a 9X13 inch cake dish and put in the oven until melted, remove and swirl the pan to coat the entire bottom. Spread the peaches over the bottom of the pan.
Meanwhile make the pancake batter. Combine the eggs, milk, flour, salt, vanilla and remaining cinnamon and sugar. Whisk until it is all mixed and frothy. Pour the batter over the peaches and bake for about 15-20 minutes until it is puffy and golden brown. Dust with powdered sugar when serving.


Recipe Source: Family Fun Magazine

{Banana Cream Pie}

This is one of the best and easiest Banana Cream Pie’s I have ever had! And it literally took me 10 minutes to prepare 2 pies. Sometimes these kinds of things are a life saver and it’s just a huge bonus when they turn out so delicious!

1 Large size box of instant vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. I used graham cracker 
2 Large or 4 small Bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later. Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Then divide the mixture between both pie crusts.
Prepare whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.

Recipe Source: Our Best Bites

{Honey-Lime Fruit Salad}

This is one of the best fruit salads I’ve ever had. The lime zest really goes well with all of the fruit and gives it a great fresh flavor. Yummy!

1 fresh pineapple cut into chunks
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds 

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.
*Adapted from: Mel’s Kitchen Cafe

{Chicken Pasta with Grapes and Almonds}

This is great for pot lucks or BBQ’s. I have even made it for our main course when I wanted something quick but yummy. 🙂

1 pkg bow-tie noodles, cooked
2 chicken breast, cut in pieces and cooked with a little lemon juice
1 small package sliced almonds
1 can pineapple tidbits, drained
1/2 bag of red grapes
Dressing:
1 c. sour cream
1 c. miracle whip
1 Tbsp. sugar
1 tsp. salt (more to taste)
1/2 tsp. ginger
Mix dressing and stir into the other ingredients in a large bowl.  Refrigerate at least 1 hour before serving.

*Recipe Source: FFR

{Peach Cobbler}

This is a really simple cobbler. It does have a lot of cake to it, but goes perfect with a scoop of ice cream. 🙂

  • 4 cups peeled, sliced fresh peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional

Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

*Adapted from Paula Deen