{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).

{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

{Island Chicken}

I loved this chicken. It is the perfect combination of sweet and spicy. Its a really simple summer meal that is cheap and delicious. We served it with these yummy island beans














4 boneless, skinless chicken breasts
2 tsp extra-virgin olive oil
2 1/4 tsp Jamaican jerk seasoning, divided
1 (20-ounce) can pineapple slices, in juice with juice reserved
1 Tbs brown sugar
Salt to taste

Preheat grill.

Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

Just before grilling, oil grate. Place chicken breasts on grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.


*Adapted from Sandra Lee

{Strawberry Freezer Jam}

This recipe is just the one off of the Sure Jell box. But it is delish! We took a trip to a strawberry patch to pick our own berries and this is what I was so excited to make with them. PB&J sandwiches will now be so much more amazing, not to mention toast! And how good would this be on ice-cream? :)

*There is also a low sugar Sure Jell recipe that I want to try next.














1 qt. (2 cups crushed) strawberries, washed and stemmed
4 cups sugar
1 package fruit pectin (I use Sure Jell)
3/4 cup water
8 oz freezer safe containers

Wash and dry the containers and set aside

With a potato masher or food processor, mash the berries, leaving some chances. Measure out 2 cups berries into a large bowl. Stir in exactly 4 cups of sugar and allow to stand for 10 minutes.

While the berries and sugar are hanging out. Whisk in the pectin into 2/4 cups water in a small saucepan. Stir constantly, and bring to a boil over high heat for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is dissolved.

Ladle the jam into the containers, leaving about 1/2 inch at the top for freezer expansion. Top with lids and allow to stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for 1 year. Makes 5 8oz containers.

{Best Vanilla Ice Cream}

I recently bought an Ice-cream Maker! It has changed my world! There really is nothing better than creamy, soft, delicious homemade Ice Cream. This is the first recipe that I tried and it's great because there are so many different things to add to it. I added strawberries. YUMMY! I can't wait until peaches are in season, how good does that sound? I hope every one has a fun, safe and delicious 4th of July :) xo














1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1 Tbs pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Pour the mixture into the freezer bowl of your ice cream maker and let mix until thickened, about 15-20 minutes. The ice cream will be soft and creamy in texture. If you want your ice cream more firm transfer to an air tight container and freeze for about 2 hours.

*If you want a firmer ice cream with add ins, make sure to add them in before you freeze for 2 hours.

Ideas for add ins:

Fresh Fruit:
Blueberries
Cherries
Mangoes
Peaches
Raspberries
Strawberries

Pomegranate Seeds

Candy:
Chocolate Chips
Heath bars
Peppermints

M&Ms

Oreos
Brownies
Caramel sauce
Fudge sause

Nuts:
Almonds
Cashews
Hazelnuts
Pecans
Walnuts

{Fruit Pizza}

I love berry season! I can't get enough of them. I have stocked up on strawberries so far this year, my kids love them and you can eat them with so many things. This weekend we decided to use some to make fruit pizza that I adapted from The Sisters Cafe website. It was delicious!



















Crust:
1 cup sugar
1 stick butter, softened
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Frosting:
11 oz. cream cheese, softened
1 cup sugar
1 tsp vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 8-10 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

{Blueberry Pancakes}

If you are in the mood for some pancakes you should make these! They are great. You can make them with or without the blueberries. This is a Martha Stuart recipe. Enjoy :)














2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1 cup blueberries, fresh or frozen and thawed

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

{Blueberry Spinach Summer Salad}

I got this recipe out of a spice catalog and was really excited to to find another way to use up my blueberries. Yay for fresh summer recipe :)














I bag of baby spinach (I used mixed greens because that's what I had on hand)
1 small red onion, sliced
1/2 cup walnuts, raw or toasted
1 cup fresh blueberries
4oz feta cheese, crumbled

Dressing:

1/3 cup olive oil
2-3 Tbs balsamic vinegar
1/2 tsp kosher salt
1/2 tsp pepper

In a large bowl, toss together all the salad ingredients.
Whisk together everything for the dressing and pour over salad, toss to coat.

{Piña Colada Smoothie}

For our honeymoon my husband and I went to Cancun Mexico, and although it feels like a lifetime ago, I think of it often and want to go back as soon as possible! Anyway, they had these Pina Coladas available whenever we wanted them any time of day for free, so we basically drank these ALL day for a week, they were amazing! I wanted to try and recreate them, since we still talk about how delicious they were. Now when I am wishing I were laying on the beach in Cancun drinking one of these, at least I can make one in my kitchen and pretend...
















1 cup cubed fresh pineapple
1/2 cup pineapple juice
2/3 cup light coconut milk
1/4 cup sugar
Crushed ice, to taste

Puree all ingredients in a blender until smooth.

{Fresh Strawberry Pie}

I am jumping a little ahead with the Summer-time foods, but I just can't help it. I love fresh strawberries more then any other berry, and fresh strawberry pie is my favorite!












1 9 inch pie crust, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1/2 (3 ounce) package strawberry flavored gelatin


In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.

{Strawberry and Feta Salad}

I love salads, they are so fresh and there are so many wonderful ways to make them. YUM!















1 cup slivered almonds
1 head of romaine lettuce, cut into bite size pieces
1 pint strawberries, sliced
1 cup crumbled feta cheese

In a skillet over med-high heat, toast the almonds, careful not to burn.
In a large bowl toss together the lettuce, almonds, strawberries and feta. Pour in the dressing mixture (Below) and toss together.

For the dressing:

2 cloves garlic, minced
1 tsp honey
1 tsp dijon mustard
1/4 cup raspberry vinegar
2 Tbs balsamic vinegar
2 Tbs brown sugar
1 cup vegetable oil

Whisk all the ingredients together and pour over salad.

{Fruit Kabobs with Dip}

These are a fun little snack. My kids love these!













4 cups fresh strawberries
10 kiwi peeled, quartered
6 bananas cut into 1-inch chunks
1 Fresh Pineapple cut into bite size chuncks


Thread fruit onto 20 small skewers.

DIP:

4 Tbs pineapple juice
2 cups lemon or vanilla yogurt
8 oz cream cheese

Beat the cream cheese until creamy. Add the pineapple juice and yogurt and beat until smooth.

{Mascarpone Cupcakes With Strawberry Glaze}

HAPPY VALENTINES DAY!! I thought these were really good, and I really liked the switch of the glaze on top instead of the traditional Icing, it was still really sweet but very fresh tasting from the strawberries. Yummy!













8oz Mascarpone Cheese
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl combine cheese, eggs and oil. Beat until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill cups to center, bake according to package, let cool completely.
Puree strawberries in blender. Place powdered sugar in a bowl and pour in the puree, whisk until smooth. Top the cupcakes with glaze and let set.