Thursday, September 30, 2010

Fresh Peach Dessert #2

Here is another dessert using Fresh Peaches.  Again I found it on the internet.  And again it was titled Fresh Peach Dessert.  It was a definite hit.  This peach dessert tasted sweeter and a little more dessert-like than the first Fresh Peach Dessert.  The graham cracker crust was a little more substantial too, or maybe just sweeter.  Either way,  I like this Fresh Peach Dessert better than the first one. 

I also think this would be good made with strawberry's and strawberry jello too.

Fresh Peach Dessert
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. white sugar
1 (14 oz) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
9 oz whipped topping
4 to 5 fresh peaches
1 (6 oz) package peach jello
3 c. water

Prepare jello with 3 c. hot water.  Put in fridge to cool.  Combine graham cracker crumbs, melted butter and sugar.  Press into a 9x13 pan.  In a bowl, stir sweetened condensed milk, lemon juice and vanilla together.  Then fold in whipped topping.  Spread over crust.  Slice peaches on top of second layer.  After jello begins to congeal, pour over peach slices.  Refrigerate until top layer is firm.

This recipe found at

Tuesday, September 28, 2010

Fresh Peach Dessert

In my quest for new peach recipes, I found this Fresh Peach Dessert from  It sounded easy to make.  It was.  It did take a while to set up, which I thought it might.  So I made it the night before I needed it. It was delicious and a definite keeper!

Fresh Peach Dessert

18 graham cracker squares (1 package)
4 tablespoons butter, melted
2 tablespoons sugar

1 (6 ounce) package vanilla pudding mix (the kind you cook)
1 (6 ounce) package jello peach gelatin
4 cups water
1 1/2 cups whipped topping (cool whip)
3 cups peaches, sliced

In a medium sauce pan, combine dry pudding mix, jello powder and water.  Stir and heat to a boil. Let it boil for one minute.  Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.  Peel and cut up peaches and set aside.  Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.

Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.  Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.

Monday, September 27, 2010

Fresh Peach Salsa

While searching the internet I found a recipe for fresh peach salsa calling for oil and vinegar.  It sounded good, but I kept looking.  There were a lot of recipes for peach salsa without tomatoes but I had a bunch of tomatoes I wanted to use too.  So I continued to search.  I kept finding the same recipe with oil and vinegar or at least one very similar.  It must have been a sign.  So I made it.  It was a hit.  Next time I would add more peaches and tomatoes though.  It had plenty of liquid and it could be stretched with extra peaches, tomatoes and onions.

Fresh Peach Salsa
3 firm peaches, peeled and chopped
1 T. lemon juice
2 ripe tomatoes, peeled and chopped
6 green onions, chopped
12 T. olive oil
6 T. sherry vinegar
2 T. honey
1 T. canned jalapeno peppers, chopped (optional)
1 T. cilantro, chopped (optional)

In a mixing bowl, toss peaches with lemon juice.  Add onions, tomatoes, cilantro and jalapenos.  Whisk together oil, vinegar and honey.  Pour over other ingredients.  If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

This recipe was found at and

Peaches! Peaches! Peaches!

The peaches on my tree have finally ripened.  I love peaches.  I love to pick them, peel them and eat them right away.  My husband doesn't even bother to peel them. He eats them peel and all.

 I've got a busy week ahead making jam and such.  But this past weekend I thought I would try out a few new recipes.  I searched the internet and found a bunch.  I'll be posting a few recipes, new and old, this week using peaches.  I hope to finish the week with homemade peach ice cream.  Yum!  Here's to a good week with lots of peaches!

Thursday, September 23, 2010

Rhodes Bake-N-Serv Demo Night for Bloggers

Last week Dee-Dee from Whatever Dee-Dee Wants invited me to a special night  at the Rhodes Bake-N-Serv test kitchen.  Rhodes was hosting a demo night for bloggers from around the Salt Lake valley, although a few were from farther away.  Lucky for me, I got on the invite list.  It was a wonderful night.  Rhodes treated us great.

The Demo was presented by Heidi V.  She was awesome.  I've worked with Rhodes frozen bread dough a lot but boy did she have a few tricks up her sleeve.  She was full of advise and made everything look easy and do-able for even a beginner.

Did you know that every bag of Rhodes dough has a no fault guarantee?  I didn't.  But it does.  If your bread, rolls, etc. don't turn out you can get a refund.  Rhodes is so confidant in their products, they guarantee them.

A few tips Heidi mentioned when purchasing your Rhodes products
  • look for the expiration date
  • no ice crystals on the product
  • the dough isn't frozen together
  • ideally use the frozen dough within 1 month
Rhodes was soo good to us.  Each of us received a gift bag containing a cookbook, Fresh Ideas with Frozen Dough, an apron and a gift certificate for frozen dough.  They also had a freezer at the demo filled with different products.  We could pick one to take home with us.  Not to mention the food they served us.

There was such good food.  Bread is my favorite food group, you know.  Heidi made Butterscotch Bubble Loaf, Mango Salsa Bake, Bacon Cheese Nibbles,  Cinnamon Blueberry Crumble, Cinnamon Rolls, Orange Rolls, Kaiser Rolls, Breadsticks, rolls and bread.  There was so much food we each filled a plate and they even sent us home with all the extras.
Check out the Rhodes Baken-N-Serv website.  There are tons of ideas and recipes.   I've always loved Rhodes, but I'm back on their bandwagon again.  Thanks Heidi and Rhodes.  It was a wonderful evening!

Wednesday, September 22, 2010

New Blog Makeover

A long time ago I won a blog makeover from Indiechick Design.  Emma was so great to work with.  She created the new look for me and my blog.  You should check out her work.  She's very reasonable not to mention easy to work with! 

Thanks Emma and Indiechick Designs!

Tuesday, September 21, 2010

Easy Caramel Dip

I love caramel.  More than just about anything.  I'm picky about caramel too.  Don't try and fool me with butterscotch.  Yuck.  Caramel and butterscotch are NOT the same thing.  Not even close.  So I tasted this caramel dip about  6 months ago.  I was pleasantly surprised by it's goodness.  I finally got around to making it for myself (actually for a baby shower).  It was easy and delicious.  Fall is a great time to make this with all the yummy apples around.  But go ahead and dip anything in it. You'll love it.  I know I do!

Easy Caramel Dip
1 8 ounce package cream cheese
1 cup brown sugar
1 tsp vanilla

Cream together all ingredients.  Can be heated in crock pot.

Thursday, September 2, 2010

Rootbeer Cupcakes

I wasn't sure what I thought when I first heard root beer cupcakes mentioned.  But I do love cupcakes and I love a good root beer.  So I was excited to try them when my friend Steph made them.

They did not disappoint!

So I had to get the recipe and try them out for myself. 
Here's the original recipe, followed by what I did when I made them.

Root Beer Cupcakes
1 box yellow cake mix
2 eggs
2 cups root beer
1 3 oz pkg instant vanilla pudding
1 tsp. root beer extract

Mix ingredients together in a large bowl.  Fill cupcakes 1/2 to 2/3 full.  Bake at 350 degrees for about 16 minutes.  Cool cupcakes completely before frosting.

1 8 oz container whipped topping, thawed
1 square softened butter
2 cups powdered sugar
1 tsp. root beer extract

Mix whipped topping, softened butter and root beer extract together until smooth.  Add powered sugar and mix until desired consistency.  Frost cupcakes!  They may be stored in the refrigerator to keep frosting from getting too soft.

Now, I thought I had all the ingredients I needed but I didn't. I did NOT want to make one more trip to the store that day so I improvised. I just substituted the water in the cake mix with root beer and added 1 tsp. root beer concentrate.  Then I added the rest of the regular ingredients called for on the box, i.e oil and eggs.

I couldn't find root beer extract but I did have root beer concentrate.  It may be the same thing.  I'm not really sure.  But it's what I used.  They were soo yummy.  So root beery.  I will definitely be making them again soon.  Thanks Steph for sharing these with me!