Peach Salsa

Makes 2 cups

Read the original post here.

Ingredients
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper

Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.

Cover and refrigerate for at least an hour, and up to several hours. Taste for salt, and add more lemon juice or sugar to make the salsa as sweet or tangy as you like it.

Serve with grilled meats, on sandwiches, or in a taco spread.

Pound Cake

Peach Cobbler

This is the best Peach Cobbler I've ever had" - get used to hearing that at every party you bring this to 

Bowl 1 - combine Peaches, Lemon Juice, and Vanilla Extract
Bowl 2 - stir Flour, Sugar, Baking Powder, Cinnamon, and Salt - then whisk in Milk and Vanilla Extract

Melt Butter in a baking dish and pour "Bowl 2" over it. Then spoon "Bowl 1" evenly over the batter. Bake at 350 for 40 minutes, take out, sprinkle with sugar and bake for another 15 - serve with Ice Cream... obviously 

Ingredients

2-3 cups of peeled and sliced ripe peaches (about 7-8 small peaches)
juice of half of a lemon
1/2 teaspoon vanilla extract
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
dash of salt
1 cup skim milk
1/2 teaspoon vanilla extract
1/4 cup sugar (sugar in the raw)

Directions

1 - Preheat the oven to 350°F.
2 - Place the butter in an 8 inch square baking dish.
3 - Stick the butter in the oven to melt.
4 - Once melted take the butter out.
5 - But, while the butter is in the oven, in a small bowl combine the peach slices, lemon juice and 1/2 teaspoon vanilla extract. Set aside.
In larger bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
6 - Whisk in the milk and vanilla extract.
7 - Pour the liquid over the flour mixture and stir together. Don’t over mix.
8 - Pour the batter onto the butter in the baking dish.
9 - Spoon the peaches evenly over the batter.
10 - Bake for 40 minutes.
11 - Sprinkle the top with the sugar and bake for another 15
minutes until golden brown.

Rotel Cups

Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

Chick Fil-a's honey roasted bbq sauce

Linda Severin asked for this recipe on FB.....
Can't wait to try it.


INGREDIENTS:
½ cup Vegetable Oil
¼ cup Honey
1 Tbl. Grey Poupon Dijon Mustard
1 Teas. Ketchup
1 Teas. Granulated Sugar
¼ Teas. Paprika
½ Teas. Salt
⅛ Teas Ea. Black Pepper,garlic Powder,onion Powder
2½ Tbl. White Vinegar
½ Teas. Concentrated Hickory Liquid Smoke Flavor
¼ Teas. Lemon Juice
1 Egg Yolk
1 Teas. Water
1 Tbl. Cornstarch

DIRECTIONS:
In a saucepan combine all ingredients up to and including onion powder,over medium heat until boiling; stir well. Remove from heat. Cool,uncovered for 10 minutes. Add vinegar, smoke flavoring and lemon juice.

Whisk egg yolk and water together until pale yellow.;Whisk in the cornstarch until dissolved.

Drizzle the cooked sauce into the egg mixture, while whisking =so egg does not curdle. This will make a thick creamy emulsion that will prevent the oil from separating. Cover and chill until needed. Makes 1 cup.

Coconut - Cream Cheese Sheet Cake

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else.