Search Results for "Peach"
Recipe Results 14 of 16 pages
Summer Fruit Dip
Ingredients 2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.) 1 tablespoon honey 1/2 cup vanilla yogurt 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 cup (8 ounces) mascarpone cheese, softened Additional assorted fruit cut into slices: cantaloupe, honeydew melon, pineapple, apples, berries or other desired local ingredients Directions In food processor
Garden Fresh Salsa
1 pint cherry or roma tomatoes 3 to 4 peaches 1/2 white/yellow onion 1/2 small red onion 2 banana peppers 1 yellow bell pepper 1 green bell pepper 1 clove garlic 1/4 bunch cilantro (fresh) 1 tablespoon red wine vinegar Lime juice (fresh), to taste Salt and pepper, to taste Wash all vegetables, let dry.
Fruit and Yogurt Elbow Salad
Ingredients: 1 (13.25 oz) box elbows 1 1/2 cups low-fat vanilla or Greek yogurt 1 tablespoon honey (optional) 1 teaspoon ground cinnamon 4 cups fruit (apples, strawberries, blueberries, peaches, grapes, kiwi, etc., cut into bite-size pieces) 1/4 cup chopped fresh mint (optional) 1/3 cup sliced almonds, toasted Directions: Cook pasta according to package ; drain.
Easy trifle for Mother’s Day
Ingredients: 2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake 1/2 cup Greek peach yogurt 1 cup light whipped topping, divided 1/4 cup sliced fresh peaches 1/4 cup whole raspberries 1 tablespoon toasted almonds Directions: Thaw 2 pound cake slices according to package . Cut thawed
Fresh fruit ice cream
Yield: about 1 1/2 quarts / Prep Time: 10 minutes Ingredients 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 tablespoon vanilla extract 1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries Food coloring 2 cups (1 pint) heavy cream Instructions 1. COMBINE sweetened condensed milk and vanilla in
Classic Corn Muffins
Ingredients 1 cup cornmeal 1 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 2-4 tablespoons sugar (optional) 2 eggs 1 cup milk 1/4 cup oil or melted margarine Directions Preheat oven to 400°. Grease muffin pans or spray with non-stick cooking spray. Stir together cornmeal, flour, baking powder, salt and sugar in a large
Triple Orange Slush
Ingredients 1 cup chopped fresh peaches 1 cup orange or peach low fat yogurt 1/2 cup orange juice 4 to 6 ice cubes Directions In a blender, blend peaches, yogurt and orange juice together. Add ice cubes, one at a time, blending to form slush. University of California Cooperative Extension
Honey Pork Tenderloin Kabobs
Ingredients 1/2 cup bourbon, OR 2 tablespoons cider vinegar 1/2 cup honey 1/2 cup mustard 1 teaspoon dried tarragon 3-4 sweet potatoes, cut into 24 one-in. cubes 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes 4 medium ripe peaches, unpeeled, pitted and quartered 4 green peppers, each cut into 8 two-in. pieces 8
Fuzzy Navel Cake
Ingredients Mix together: 1 yellow cake mix 1/2 cup vegetable oil 1 package (6 serving size) instant vanilla pudding 4 eggs 3/4 cup peach schnapps 1/2 cup orange juice 1/2 teaspoon orange extract Icing: 1/4 cup peach schnapps 2 tablespoons orange juice 1 cup powdered sugar Directions Preheat oven to 350°. Grease a bundt pan.
Marshmallow Creme Fruit Dip
Ingredients 1 (8 oz) package cream cheese 1 cup sour cream 1 jar (about 7 or 8 oz) marshmallow creme 1 (14 oz) can sweetened condensed milk Directions Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour. Use as a dip for fresh fruits. Variations: The dip may be
