Tropical Punch - from Our Best Bites

4 Cups Peach-Mango juice (found with the refrigerated juices), divided
1 (15-ounch) can cream of coconut
5 Cups pineapple Juice
1/2 Cup freshly squeezed lime juice (about 3-4 limes)
1 (1-liter) bottle of Sprite (or other lemon-lime soda)

1. Combind 3 cups of peach-mango juice with the can of cream of coconut in the blender. Blend until completely smooth.
2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher. When ready to serve, add Sprite & serve over ice. Garnish with slices of lime, coconut and/or pineapple if desired.

Serves about 16 ~Our Best Bites cookbook~

Fight Fatigue Super Salad - from The Drs

Fight Fatigue More than 75 percent of people complain of serious fatigue at some point in their lives – and iron deficiency may be to blame.

OB/GYN Dr. Lisa Masterson explains that women are prone to iron deficiency because of their monthly cycle. “We lose blood, along with tissue,” she says. “Especially if you have heavier periods, you have to really check and make sure you’re not anemic, and also make sure that you eat foods that are going to help keep you [from feeling fatigued].”

To combat fatigue, try The Doctors’ Fatigue Fighting Super Salad!

Ingredients
• Kale: This leafy green is packed with iron
• Papaya cubes and strawberry slices: These fruits are high in vitamin C, which helps the body absorb iron.
• Peaches: Packed with iron.

Combine all ingredients and enjoy!

Blueberry Frozen Yogurt

Blueberry Frozen Yogurt

Crazy easy and very delicious! Adapted from WebMD

Ingredients:

1 lb of frozen fruit - blueberries, blackberries, strawberries, peaches, mangoes. You can do a single flavor or combine them.
1/2 cup honey or a combination of honey and a healthy sweetener like agave, xylitol, etc.
1 cup of non-fat Greek yogurt
1tsp lemon juice
1 tsp lemon zest
1 tsp vanilla
Pinch of salt
A little milk if needed to get the right consistency

Directions
The fruit into a food processor (with a blender, you'll have to do a couple of scrape downs).
Pulse the food processor until the fruit is finely chopped
Add the yogurt, honey, lemon juice and zest, vanilla and salt
Process until smooth. You can add more sweetener to taste. If the frozen yogurt is too thick, add a splash of milk until you get the desired consistency.

Peach-Cinnamon Ice Cream

Peach-Cinnamon Ice Cream
From MyRecipes.com
The iconic summer treat, a big scoop of cool ice cream filled with peaches and spiced with cinnamon. Garnish with fresh peaches and enjoy the perfect ending to any Fourth of July festivity.
By MyRecipes

Yields: 6 to 8 servings
Ingredients:

4 cup(s) (about 3 pounds) peeled, diced fresh peaches
1 cup(s) peach nectar
1/2 cup(s) sugar
3 egg yolks
4 cup(s) milk
1 cup(s) half-and-half
1 teaspoon(s) lemon juice
1/2 teaspoon(s) ground cinnamon
Sliced fresh peaches, for garnish

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Directions

Combine first 3 ingredients in a medium bowl.
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.

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Tips & Techniques

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer

Peach Streusel Pie

Here's a classic summertime fruit pie, topped with a tasty, crunchy streusel.

Crust
Use your favorite single pie crust recipe. We recommend our Guaranteed Pie Crust. Use half, and freeze the other half for later.

Filling
3/4 cup sugar (brown, white, or a combination)
1/3 to 1/2 cup Signature Secrets or about 3/4 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon salt
6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
1 teaspoon vanilla extract, optional
1/4 teaspoon almond extract, optional
1 tablespoon lemon juice

Topping
3/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup old-fashioned oats
1/2 cup chopped pecans or walnuts
1/4 teaspoon salt
1/2 cup softened butter

Directions
1) Line a 9" pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.
2) Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust.
3) Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.
4) Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling bubbles. Cover the edges of the pie with foil or a pie shield if they brown too quickly. You can also shield the streusel with foil if it's over-browning.
5) Remove the pie from the oven, and cool it completely before slicing.

Recipe summary
Hands-on time: 45 mins. to 1 hrs 5 mins.
Baking time: 55 mins. to 1 hrs 5 mins.
Total time: 5 hrs 10 mins. to 1 days 16 hrs 15 mins.
Yield: 9" pie, 8 to 10 servings

Peach Pie & Pie Crust

Peach Pie

6-8 Servings, Prep: 35 min. + standing, Bake: 45 min. + cooling

Ingredients
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

Directions
In a large bowl, combine sugars; add peaches and toss gently. Cover
and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry;
trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and
salt; gradually stir in reserved juice. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from the heat; stir in
lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute
edges. Cover edges loosely with foil. Bake at 400° for 50-60
minutes or until crust is golden brown and filling is bubbly. Remove
foil. Cool on a wire rack. Yield: 6-8 servings.
document.

© Taste of Home 2010 Peach Pie
Nutrition Facts: 1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

FOR A PIE CRUST CLICK HERE

PEACH COBBLER

This recipe came from my friend Rachel who also shared in the PEACH DAYS.

PEACH COBBLER
By:Rachel M. This is an old Grandma recipe, so simple, but soooo good.

Melt 4 Tbsp of butter in the bottom of an 8x8 pan (I have an oval glass casserole pan that I use and comes out to about the same size)

Mix:
3/4 cup Milk
3/4 cup flour
3/4 cup sugar
1 Tsp baking powder
1/4 tsp salt

Pour mixed batter over melted butter
Add 2 heaping cups of peaches to top of batter all spread out
Sprinkle with 1 Tbsp of sugar

Bake at 350 degrees for 50 - 60 minutes

Enjoy, it's even better the next morning cold from the fridge for breakfast. :)

Peaches Peaches Peaches

Growing up in a city where a big event was call PEACH DAYS I got thinking I should post a bunch of recipe's as a tribute.
So follow & see how many recipes I can come up with I know we must have peach cobbler which I already have a recipe, and of course peach pie, peach shake, how to can peaches...... lets see how far I can take this PEACH theme.