Peach Freezer Jam

6-8 ripe peaches, peeled and sliced (3 cups puree)
3/4 c. unsweetened white grape juice
1 (1.75 oz.) pkg. no-sugar-needed fruit pectin 
 (or 3 Tbl. from a jar)
1 c. granulated white sugar
5 (8 oz.) freezer-safe jelly jars

1.Add sliced peaches to a food processor and process until desired consistency is reached.You will need three cups of peach puree.  
2.Heat the white grape or apple juice in a medium saucepan over medium-high heat until it comes to a boil.  Slowly whisk in the pectin.  Continue to whisk until dissolved.  Keep at a hard boil for one minute.  Stir in three cups of peach puree and the sugar.  Bring back to a boil and keep at a rolling boil for 5 minutes, stirring occasionally. 

3.Remove from heat and transfer to a container with a pour spout  (it will be very liquidy at this point, but thickens as it cools). 

4.Immediately divide the hot mixture between  jars, leaving 1/2-inch room at the top to allow for expansion during freezing.  Place the tops on the jars and let them sit at room temperature until they are completely cooled (12 - 24 hours). 


I got this recipe from eatcakefordinner  Jam was so fast and easy to make. Great way to use up all the peaches from the tree.

Strawberry Peach Freezer Jam

 

 

 

 

2 cups chopped fresh strawberries 

1 1/2 cups chopped peeled peaches 

1 tsp lemon juice

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar

In a large saucepan, combine the strawberries, peaches, lemon juice, and pectin. Cook and stir on medium high until mixture comes to a full rolling boil. 

 

Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat.  Pour into jars or freezer containers. Cool to room temperature, about 1 hour. 

 

Cover and let stand overnight or until set, but not longer than 24 hours.

 

 

I got this recipe from theleopardlizard Strawberry and peach is one of my favorite combos and this did not disappoint it was so yummy and fast to make.

Cinnamon Peach Freezer Jam

3/4 cup unsweetened white grape juice
One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon
1 cinnamon stick
Five 8-ounce freezer-safe jelly containers

1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in 3 cups of peach puree, sugar Cinnamon stick and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.

2. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the containers, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process). Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours).

I got this recipe from recipegirl I added the cinnamon stick to the recipe.

Raspberry Peach Freezer Jam

1-1/4 cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

1.Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. 

2.In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly. 

 
3.Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.

4.Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

I got this recipe from morningarden its so good I love the tart taste the raspberry give the jelly. 

Creamy Lasagna Rolls

1/2 lb Ground beef
1/2 lb sausage
4 cloves minced garlic
1/2 cup chopped onion
24oz spaghetti sauce ( I used garlic and onion flavor)
14oz no salt added diced tomatos drained
1/2 cup parmesan cheese (divided)
2 eggs
10oz tub italian herb cooking cream
8oz shredded italian cheese
2T fresh parsley chopped
12 cooked lasagna noodles


1.Brown beef,sausage,garlic and onion until no longer pink. Drain the fat off and add the spaghetti sauce,1/4 cup Parmesan cheese and diced tomatoes.

2.In a separate bowl combine eggs,cooking cream,italian cheese and parsley.

3.Spread some of the meat sauce on the bottom of a 9x13 pan so that it covers the bottom.
4. Spread 3T of cheese mixture into each lasagna noodle and roll up adding to the pan seam side down.

5. Top with remaining meat sauce and remaining Parmesan cheese.

6. Bake at 350 degrees 45-50 min or until heated thru

Strawberry Peach Bars

2 C strawberries, hulled and sliced
2 C peaches, sliced (I used canned peaches and sliced them in half again)
⅓ C sugar
1 tbsp corn starch
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1½ C all-purpose flour
1½ C quick oats
¾ C brown sugar
½ tsp baking soda
¼ tsp salt
¾ C butter, softened

1.In a large bowl, gently stir together strawberries, peaches, sugar, cornstarch, cinnamon, nutmeg, and ginger. Set aside.
2.Preheat oven to 350. Lightly spray a 9×13 baking dish with non-stick cooking spray.
3.Whisk together flour, oats, brown sugar, baking soda, and salt in a large bowl. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.

4.Reserve 1½ C of streusel and press remaining streusel into the bottom of prepared baking pan.
5.Spread fruit mixture over the top. Sprinkle reserved streusel over the top of fruit.

6.Bake for 28-30 minutes or until streusel just begins to turn golden brown.(mine had to cook for more like 45 min)

7.Remove to a wire rack to cool.Serve warm.

Cheese Rolls

2 1/4 cups all-purpose flour
1 Tbls sugar
1 tsp salt
2 tsp active dry yeast
1 cup milk
1 Tbls butter
1 1/4 cup shredded sharp cheddar cheese
1 egg white, lightly beaten

1.Combine 1 cup of flour, sugar, salt and yeast in a large mixing bowl, Heat milk and butter to 120 degrees in a small saucepan over low heat.
2.Add milk and butter to dry ingredients and beat until smooth. Stir in cheese and add remain flour 1/4 cup at a time until a soft dough forms.

3.Cover and let rise until doubled. Punch dough down and shape into 12-15 balls.

4.Place on a parchment-lined baking sheet, cover and let rise until doubled in size again.
5.Preheat oven to 350 degrees.
6.Brush rolls with egg white. Bake for 20-25 minutes or until golden brown.

Caramel Apple Bars

For the base:
1 1/3 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick unsalted butter, at room temperature

For the filling:
4 medium-sized apples, peeled, cored and coarsely diced
5 tbsp. sugar
¼ tsp. cinnamon
2 tsp. cornstarch
2 tbsp. lemon juice
¼ cup fruit jam (I used peach)
For the topping:
½ cup all-purpose flour
3 tbsp. sugar
4 tbsp. unsalted butter, softened



1.To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened.  Remove from heat and set aside to cool.

2.Preheat oven to 350°.  Line an 8×8” baking dish with foil
3.To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.  Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked apple mixture.

4.In a medium bowl combine all ingredients for the topping.  Mix well until combined and crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden brown.  Remove from the oven and allow to cool.  Using the foil, lift out of pan.  Cut into squares and serve.  (If desired, refrigerate before cutting to firm up a bit for easier slicing.)

Baked Chicken Enchilada Chimichangas

2 1/2 cups chicken, cooked, shredded ( I used rotisserie)

2 tablespoons olive oil

1/2 cup onion, chopped

2 garlic cloves, minced

1/2 tablespoon chili powder

16 ounces salsa

1/2 teaspoon cumin

pinch of salt

6 − 10 inch flour tortillas,

1 cup refried beans

Shredded cheese

1 can enchilada sauce (I only used 1/2 can)

Olive oil (for basting)

Sour Cream

Guacamole

Preheat oven to 450.

1. In large skillet, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and salt. Stir in shredded chicken.

 

2. Grease  baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a 1/2 cup of the chicken mixture. Top chicken mixture with shredded cheese.  Fold in sides and begin rolling the tortilla, secure with wooden toothpicks if necessary. 

 

3. Place chimichangas seam side down in greased baking pan. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

Top with enchilada Sauce and Cheese.  Bake until cheese is melted. 

 

Serve with sour cream, salsa and guacamole.

Fresh Peach Pie

Pie crust (frozen or homemade)
6-8 large peaches or more depending on how full you want your pie (I used more but not sure how many)

Glaze
2 cups warm water
5 Tablespoons of corn starch
3/4 cup sugar
1/2 tsp almond extract

(If your peaches are a little dull in flavor, you can add a few squeezes of lemon juice)

1.Peel and slice all of your peaches and put them in a bowl.

2.Add the glaze ingredients in a saucepan and heat on medium high heat, stirring continuously. Heat until it just begins to thicken.  Take off heat immediately.  The glaze must be cooled completely  before you mix it with the peaches.  You don't want to cook your fresh peaches. 

3.Once cooled add to your peaches and mix well. Pour into your cooked and cooled pie crust and top with whip cream.
  

Note:  This recipe makes enough glaze for 2 pies.

Taco Stroganoff

1 small onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix
1/2 c. water
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (chive & onion flavor)
1 c. shredded cheddar cheese
8 oz egg noodles, cooked and drained
sour cream (optional for topping. I highly suggest it) 


1. Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
2. Add cream cheese and cheddar; cook until it is heated through and cheese has melted.

3. Serve over noodles or toss with noodles.