Fresh Peach Pie

Bake 2 pie crusts and cool

 Mix 1 8oz cream cheese and 1/2 cup pwd sugar

Spread over bottom and sides of pie crusts

Mix and boil the following

1/2 cup peach purée (I used 1 peach)

1/2 cup water

2 1/2 Tbl cornstarch

1 pkg Knox unflavored gelatin

3/4 cup sugar

2 Tbl lemon juice

Pour mixture over 8 cups do sliced peaches. Stir to coat peaches and pour into pie shells. Chill in frig several hours. Serve with whipped cream

I sliced 8 cups of peaches and then added 2 more peaches as I like my pies full

Stuffed Bell Peppers

Ingredients

4 bell peppers, any color

Salt

1lb ground beef

5 Tbl olive oil

1 med onion

1 clove garlic

1 1/2 cup cooked rice

1 cup chopped tomatoes

1 Tbl chopped fresh oregano

Fresh ground pepper

Barbecue Sauce

Grated cheese

Completely submerge peppers in boiling, salted water until flesh is softened, about 3 min

Heat oil in skillet, add onions, garlic and meat.  When meat is brown add tomatoes, rice, oregano.  Season generously with salt and pepper.  Brush inside of peppers with olive oil and stuff with filling.  Arrange in baking dish, drizzle barbecue sauce over tops and bake 40-50 min at 350. Can sprinkle cheese over tops when peppers come out of oven.

Fresh Spinach and Artichoke Dip

***I was ambitious and made this with fresh artichokes. While it was delicious, it was also a crazy amount of work for little amounts of artichoke. Next time I'll just use frozen or canned.***

Ingredients:

2 cups artichoke hearts

3 cups fresh spinach

2 TBSP olive oil

1tsp lemon juice

4 oz cream cheese

1/2 cup Parmesan cheese, shredded

1/2 cup asiago cheese, shredded

1/4 cup plain Greek yogurt

1/4 cup mayo

2 TBSP milk

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp cayenne pepper

Instructions:

In a large skillet over medium high heat, place half the olive oil in to heat. Roughly chop the fresh spinach and sauté until wilted. Pour in remaining olive oil and stir in artichoke hearts for 1-2 minutes. Add cream cheese in dollops, to melt in. Stir in yogurt, mayo, and lemon juice. Once mixture is smooth and combined, stir in cheeses, once melted add in seasonings.

Transfer to a shallow oven safe pan and top with additional shredded asiago cheese. Place until the broiler until cheese is browned and bubbly.

Serve with tortilla chips.

Coconut Fruit Dip

***You can find cream of coconut at the grocery store in the aisle with drink mixes -like margarita mix***

Ingredients:

1 can Cream of Coconut

1 pkg cream cheese

1 small tub of Cool whip

Instructions:

Using a mixer, blend the cream of coconut and cream cheese until smooth. Fold in the cool whip. Chill for best flavor. Serve with cut up fruit. My favorite is fresh pineapple.

Apple and Brie Crescent Rolls

Ingredients:

1 pkg refrigerated crescent rolls (8 count)

8 slices of Brie cheese

8 slices of green apple

Pecans

Honey

Instructions:

Preheat oven to 375. Line a baking sheet with parchment paper.

Place crescent dough triangles on parchment paper lined sheet. Place a slice of Brie and apple on each triangle. Top with 1-2 pecans and drizzle each triangle with honey. Tuck the skinny end of the triangle underneath or you could also make a bundle to prevent the Brie from oozing out.

Bake 10-12 minutes or until golden brown. Serve warm.