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Peach Crisp and Blueberry Desserts mmmmmmmm

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Fall isn’t quite in the air here in Middle TN but I know it is for some of you and I know peaches should be ready or almost ready!  I love peaches and I miss the days that I used to can 4 or 5 bushels of them every year!  My kids used to love them and probably still would if I had the time to do all of that again!  Today I have a quick and easy peach crisp to share that will be different than anything you have probably tried but it is a good way to combine the end of summer grilling and peaches!

Tomorrow I will be adding in some cool recipes for this Labor Day weekend so be sure to check back for those as well.

 Grilled Peach Crisp

Prep/Total Time:  25 Min

Ingredients

  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 4 medium peaches, halved and pitted
  • 4 cups reduced-fat vanilla ice cream
  • 1 cup reduced-fat granola

Directions

  • In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of peaches. Let stand for 5 minutes.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place peaches cut side down on grill rack. Grill, covered, over medium heat for 8-10 minutes or until peaches are tender and begin to caramelize.
  • Place peaches in dessert bowls. Serve with ice cream and granola. Yield: 8 servings.
Blueberry Cream Cheese Mini Pies

INGREDIENTS

Streusel
6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or margarine
Blueberry Filling
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1egg
Crust
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

DIRECTIONS

1Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.2In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.3In small bowl, beat cream cheese filling ingredients until smooth; set aside.4Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).5Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
I pray you have an incredibly blessed day!  If you have a Twitter account let’s follow each other!  If you have a recipe you would like to share with everyone for Labor day please email it to me at janet@freeourfamily.com and send any pics of the finished product if you have any!  Make sure you send your name so I can give you credit!
God Bless,
Janet Scott

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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