Add peaches, butter and brown sugar to a pot over medium heat. Sauté for 1-2 minutes. Pour in desired amount of milk along with the chia seeds and cream cheese, then bring to a boil. Add quick oats and continue to simmer on low heat, mixing sporadically, until milk is absorbed. This usually takes about four minutes. Serve with desired toppings and enjoy.
Combine sugar, butter and vanilla. Add flour then cinnamon. Grease baking pan with butter and place peaches on bottom. Cover with mixture of sugar, butter, flour, and milk. Sprinkle cinnamon on top. Bake 25 minutes at 350 degrees until brown. Serve with vanilla ice cream. Yum!
Tie spices in bag. Mix everything well and boil until the consistency of jelly.
Remove spice bag. Pack in hot jars to top and seal tightly. Makes 4 pints.
Arrange peach halves with cut side up in lightly buttered baking dish. Cream butter until very soft. Add mashed sweet potatoes. Add 2 tablespoons brown sugar, orange peel, salt, orange juice and peach juice. Whip all together.
Spoon mixture into peach halves. Sprinkle with chopped pecans and brown sugar. Bake at 350 degrees for 20 minutes.
May be assembled ahead and then baked right before serving.
Arrange peach slices in pie shell. Mix sugar, flour, whipping cream and vanilla together. Pour over peaches.
Sprinkle almonds over mixture.
Bake 1 – 1 ½ hours at 350 degrees.
Put peaches in bottom of casserole dish coated with non-stick cooking spray.
Mix sugar and flour; put on top of peaches. Add grated cheese. Mix crushed crackers and melted margarine together and add to top. Bake at 350 degrees until bubbly.
How to Store Peaches:
To ripen firm peaches, store between 65-70 degrees (high humidity). Peaches will ripen in 2-4 days depending on firmness. Ripe peaches can be stored for 3-4 days in single layer in refrigerator at 40 degrees. If stored more than 3 days, place in plastic bag to prevent dehydration.
In a large salad bowl, combine peaches, mozzarella, lettuce, almonds, cranberries, and basil.
In a small bowl, combine balsamic vinegar, honey, mustard, and olive oil until smooth. Season with salt and pepper to taste.
Just before serving, pour dressing over salad and toss to combine.
Chop mushrooms on a cutting board or in a food processor. Using a frying pan, warm the olive oil over medium heat and then add in the chopped mushroom mixture. Sprinkle in salt and pepper to taste. Saute for 5-7 minutes, remove mushrooms from heat and set aside (5-7 minutes to cool.) Reserve two tablespoons of mixture for later, then put the rest in a large mixing bowl.
Preheat air fryer to 350° F. While the air fryer is preheating, create sliders. Add ground beef, salt, pepper, garlic, and breadcrumbs to mixing bowl with mushrooms. Mix really well and form 6-8 small sliders. Add applewood rub to the top of each slider.
Air fry sliders one at a time for 8-12 minutes each (depending on your preference of rare to well-cooked.) While these are cooking, begin salad preparation.
Layer a large serving platter with baby mixed greens, next scatter arugula. Add dino kale/red cabbage mix. Next, around the interior of the bowl, surround lettuce bed with the 1/2 slices of tomato all the way around.
Add sliders. Place sliders down the middle of the salad, layering them upon one another until you go end-to-end on the bowl. Now, start adding the veggies. Peaches, avocado, tomato, red onion, corn, cucumber, then shaved cheese. Last, drizzle the burgers with chipotle dressing and the lettuce mixture with balsamic drizzle. Serve family-style, with large serving ware and bowls.
In a large bowl, layer shredded kale mix and baby green mixture. Mix greens well. Follow with diced avocado pieces sprinkling across green mixture. Then add shrimp one-by-one across the mixture. Do not toss.
Place the cut baguette chunks around perimeter of the bowl, for easy grabbing. Add crumbled gorgonzola, then chopped peaches. Mist with salt and pepper to taste, then add sliced peaches to the very top. Drizzle with both honey and balsamic glaze to finish.