Cheesecake-Stuffed Peaches

If you love peaches, you will definitely love this recipe from BHG August 2011.

Ingredients:

6 peaches, halved and pitted

1/4 cup butter, melted

3 tbsp. cinnamon-sugar

1/2 of an 8-oz. pkg. cream cheese, softened

1/4 cup sugar

1 egg yolk

1 1/2 tsp. vanilla

What To Do:

Preheat oven to 350*.

Line cookie sheet with parchment paper, set aside.

Trim thin slice from round side of peach half so the halves will stand flat on baking sheet.

Dip halves in melted butter to coat.

Arrange peach halves, cut side up, in pan.

Sprinkle with cinnamon-sugar; set aside.

In mixing bowl beat cream cheese, sugar, yolk, and vanilla.

Beat until combined.

Spoon cream cheese mixture into peach centers.

Bake uncovered for about 30 minutes or until lightly browned and softened.

Serve warm and as always ...

ENJOY!!

Grilled Veggies

*Gather Your Veggies*

Bell Peppers (all colors)

Squash (any kind)

Onion (any color/type)

Garlic (fresh or jarred)

Asparagus

*Choose Marinade/Seasoning*

Italian Dressing w/ salt & pepper (change it up with some fresh basil & lime)

EVOO & Balsamic Vinegar (I really like this with my asparagus with some thyme, salt, pepper and fresh squeezed lemon juice.)

*Grill it Up*

You can either make a packet with foil for your veggies which keeps all the juices right there with your veggies.

You can also use what you see above on your grill, which keeps them from falling through the gaps.

*If its not grilling season just put in a 13x9 baking pan and bake at 415* until golden and tender.

ENJOY!

Roasted Butternut Squash

I got this recipe from the November 2009 Edition of Real Simple and I love it!!

Ingredients:

3 small butternut squash (about 2 lbs. each)--- peeled, seeded, and cut into 1/2 in thick half-moons

8 shallots, cut into wedges

4 tablespoons EVOO

kosher salt and black pepper

1 cup apple cider

1 tablespoon cider vinegar

1 tablespoon whole-grain mustard (I used ground)

1/4 cup fresh flat-leaf parsley, chopped

Directions:

1. Heat oven to 375*. Divide squash and shallots among 2 rimmed baking sheets. Toss in 2 tbsp. EVOO and season with salt & pepper. Arrange in one layer and flip once until golden, about 50 minutes.

2. Meanwhile, simmer the cider in a small sauce pan until reduced to 1/4 cup, about 10-15 minutes. Let cool for 5 minutes. Whisk in vinegar, mustard, parsley, and the remaining 2 tbsp of oil. Season with salt and pepper.

3. Transfer shallots and squash to a serving dish and drizzle with the vinaigrette.

ENJOY!!