Palisade Peaches!

1. .Preheat oven to 350 Degrees 
2. Spray an 8x8 glass baking dish with non-stick cooking spray.
3. Peel and slice 1 peach into 8 wedges. (discard the pit)
4. Open the can of crescent rolls and unroll them.  Place 1 peach slice on the wide end of a crescent and roll it up in the crescent.  Place them in the baking dish.  Continue with other rolls. 
5. In a small bowl combine 1/2 C. of melted butter, 3/4 C. sugar, 1/2 tsp cinnamon,  and 1-1/2 Tbls of flour and mix until just combined.  Spoon the mixture over each crescent. 
6. Pour 3/4 C lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. 
7. Bake for 35-40 minutes or until crescents are golden brown.  Serve warm with fresh whipped cream or vanilla ice cream.

1. A pot of boiling water filled 3/4 or less full from the top.  Place enough peaches in the pot for 1 layer.  Let boil for 2-3 minutes. 
2. Transfer the peaches from the pot of boiling water to a sink full of cold water for 4-5 minutes.
3. Gently pull on the skin to start the peeling process.  Once peeled place the peach on a large sheet pan.
4. Cut the peaches and put them all in a large bowl.  Toss the pits. 
5. In a 4 cup measuring cup, measure out 2 cups of peaches and 1 tablespoon of Fruit-Fresh.  Gently stir them together.
6. Pour the peaches into a quart sized freezer safe bag.  Place peaches in the freezer for preservation.  Enjoy Peaches all year long!

1. Preheat  grill to medium heat (350-400 degrees)
2. Brush the cut sides of the peaches with olive oil
3. Place peaches cut side down until they have car marks.  After about 4-5 minutes, flip them over and fill the hollows with cinnamon honey butter and cook for another 4 minutes.   
4. Let peaches rest for a few minutes before serving. 

HONEY BUTTER

1. Add 1 cup of softened butter (room temperature) in bowl and beat with electric mixer until fluffy & smooth.
2. Pour 2 Tbsp honey, 2 tsp cinnamon and a pinch of salt to butter.  Beat until smooth.

Great on peaches and bread.   

1. 2 Ripe peaches cut into wedges
2. 20 Ripe cherries cut in half
3. 30 Assorted cherry tomato's sliced in half
4. 5oz. box of mixed greens or baby spinach
5. 12oz. fresh mozzarella cheese cut into bite size
6. 10 Fresh basil leaves for garnish
7. Salt & pepper to taste.

Basil Vinaigrette: In a blender combine 1 chopped shallot, 2 cups fresh basil leaves (stems removed), 1 garlic clove, 1/2 tsp red pepper flakes, 1/2 cup extra-virgin olive oil, 2 Tbsp, red wine vinegar, 1 tsp salt.  Blend for 1 minute or until smooth. Stores in refrigerator for up to 3 days.  

1. Sprinkle 5 Cups sliced peaches with 1-1/2 Tbsp of lemon juice, stir to coat and spread in 8" pan.
2. Mix 1 cup flour, 1 cup sugar, 1/2 tsp salt, 1 egg beaten and toss with a fork until crumbly. Sprinkle over peaches.
3. Drizzle 6 Tbsp of melted butter over the crumble.
4. Bake at 375 for 45 minutes.  (if not brown put under broiler for a few minutes.)

Serve with whipping cream or ice cream. 

1. Preheat Office to 350 degrees.
2. Add 1-1/4 cup flour, 1-1/2 tsp baking powder, 1/2 tsp salt and 2/3 cup sugar to a large bowl and whisk together.
3. Add 1 cup chopped peaches and stir well to coat.
4. Add 1/2 whole milk, 1 egg, 1/4 cup vegetable oil and 1 tsp vanilla extract, and stir together, until flour disappears.
5. Portion the batter in the 12 muffin cups. (about 3/4 full).

Topping

1. Combine 1/4 cup flour, 3 Tbsp sugar, 1/2 tsp cinnamon and 1/2 tsp baking powder in a small bowl and stir.
2. Add cold butter in chunks and break it up with fingers until it resembles coarse crumbs.
3. Top the muffins with a spoonful of topping mix.
4. Bake for 20 minutes until golden brown.  

1. 8 Peaches peeled and sliced 
2. 2 Tbsp butter
3. 1 tsp Cinnamon
4. 2 Tbsp Cornstarch
5. 1/4 Cup brown sugar
6. Fold the above ingredients in bowl. Then pour into a small round dish that will fit in the instant pot.
7. Sprinkle 1 Box white or yellow cake mix over the top of peach mixture.  
8. Chop 1 stick of butter or 1/2 cup and sprinkle of the cake mix.
9. Pour 1 cup of water into the instant pot.
10. Create a sling by folding tin foil together into a belt and place a trivet in the instant pot. 
11. Place the sling under the dish and cover the dish with additional foil. Lift and lower the dish into the instant pot.
12. set the instant pot to high pressure with the valve on sealing.  Cook for 12 minutes then allow a 5 minute natural release and then quick release. 
13. Pull out using the sling and remove the foil.  If you'd like you can broil the top.