Grilled Glazed Peaches

Grilled Glazed Peaches

Grilled Glazed Peaches

The June issue of Food Network Magazine is pretty much all about grilling, and has a wonderful little insert that describes “50 Things to Grill in Foil”. One of my favorite things to do once the snow melts and the weather warms up, is to break out the barbecue grill and cook up some burgers, chicken & steaks. I didn’t realize that there are a lot more food items that can be cooked on the grill, besides burgers & steaks, until I read through the Food Network insert. The insert has a lot of scrumptious sounding main dishes, sides, and desserts that can be prepared and grilled in foil packets, but what immediately caught my eye was the Glazed Peaches. After reading the list of ingredients, I knew that this was one of the first recipes I was going to try to prepare.

It was pretty cloudy and rainy this past weekend, but that didn’t deter me from breaking out the barbecue grill and grilling up some marinated chicken breasts and the glazed peaches. The peaches didn’t take very long at all to prepare, and you wouldn’t believe how yummy they smelled when I removed them from the grill. The grilled peaches paired beautifully with the grilled chicken breasts, and we ended up devouring both pretty quickly. Next time, I plan on preparing a double batch of peaches, so I can have some leftovers for the next day. :)

~Enjoy~




Grilled Glazed Peaches

4 peaches, quartered
3 tablespoons brown sugar
2 tablespoons butter
1/4 teaspoon ground cinnamon

Directions:
Place peaches, brown sugar, butter and cinnamon in the center of a large sheet of heavy-duty foil.

Grilled Glazed Peaches

Grilled Glazed Peaches

Bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal, leaving room for steam.

Grill over medium-high heat for 12 minutes.

Grilled Glazed Peaches

Grilled Glazed Peaches

Mini Fruit Pies

Mini Fruit Pies

Mini Fruit Pies

A few days ago, my Mom reminded me about these wonderful little mini pies that she used to make when I was growing up. I instantly remembered how much I had enjoyed them when I was little, and I couldn’t believe that I had not tried to make them – until now.

These tasty little mini pies are very easy to make, require only a few ingredients, and you can use any flavor jam that suits your taste. I used seedless Blackberry preserves for this recipe, and they are delicious!

Thank you Mom, for reminding me of these yummy pies. I hope you like my version of them.

~Enjoy~




Mini Fruit Pies

2 cup Krusteaz Pie Crust Mix
4-6 tablespoons water
Jam or Preserves of your choice

Glaze:
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Dust a clean counter, or pastry mat, and rolling pin with flour.

Place pie crust mix in a small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork, until moistened. Form dough into a ball. Flatten into round on floured surface. Roll dough to a thickness of 1/8 – 1/4 inch. Using a biscuit cutter, cut circles from rolled out dough.

Place a dollop of preserves or jam in the center of each circle. Allow 1/2 inch border between the filling and the edge to allow for sealing.

Dampen the border of dough with a bit of water. Fold dough in half and crimp the edge by pressing down with a fork.

Place on prepared cookie sheet and bake for 10-15 minutes. Remove to wire rack to cool.

For Glaze: combine powdered sugar and milk in a small bowl. Stir until smooth. Drizzle glaze over cooled mini pies; if desired.

Makes approximately 20 mini pies.

Fruit Pizza

Fruit Pizza

Now this pizza has to be healthier for me than the regular kind… Right?? Just look at all that fruit on top!! (and try to ignore the less-healthy cream cheese layer) :)

I’ve seen these “pizza’s” in my local grocery store, going for a pretty penny, so I never bought one. But today I thought I would try my hand at making my own.

I didn’t have any fresh fruit on hand, so I used a bag of frozen mixed berries and about half a bag of frozen strawberries. I made sure to thaw the frozen fruit completely, and then I placed it in a colander and rinsed it under cold water. I let the fruit sit in the colander and drain well, and then patted them with a few paper towels – to remove any excess moisture.

I messed up a little when I made the glaze though. I was supposed to only let the glaze “cool slightly” after I removed it from the stove top, but I got side-tracked and let it sit a little too long in the pan.
It ended up being really thick in the pan, and there was no way I could “spoon” it over the fruit. But, I just transferred the glaze to a bowl and put it in the microwave for a few seconds. It warmed the glaze up and made it a lot easier to spoon over the fruit. So be sure to only let your glaze cool only slightly. :)

~Enjoy~



Fruit Pizza

2 cups assorted fresh, canned or frozen fruit (for example – raspberries, blueberries, sliced strawberries)
If using canned fruit, drain well. If using frozen fruit, thaw, drain, and pat excess moisture with paper towel.

Crust
3/4 cup butter, softened
1/3 cup powdered sugar, sifted
1 1/2 cups all-purpose flour

Filling
1 (8 ounce) package fat-free cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract

Glaze
1/2 cup pineapple juice
1/4 cup granulated sugar
1 tablespoon cornstarch
2 packets True Lemon
1 tablespoon water

Preheat oven to 325 degrees. Grease and flour a 12-inch pizza pan.

For crust, in a medium bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat until well combined.
Gradually beat in flour until crumbly. Press dough evenly onto pizza pan. Bake for 18-20 minutes, or until golden brown.
Cool completely on wire rack.

For filling, in a medium bowl, beat cream cheese with an electric mixer until fluffy. Add sugar and vanilla extract; beat until smooth.
Spread cream cheese evenly over crust, to within 1/2 inch of edges. Arrange fruit over cream cheese mixture.

For glaze, in a small saucepan, combine pineapple juice, sugar, cornstarch, True Lemon packets and water.
Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes.
Cool slightly. Spoon glaze evenly over fruit.

Cover and chill in refrigerator for at least 1 hour before serving.

Make 12 servings.

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