Roasted Peaches with Dulce de Leche and Roasted Walnuts

Time for another month of Secret Recipe Club!

This month I was assigned to Gloria's blog, Canela Kitchen. She lives in Chile and shares her recipes in both English and Spanish! She's been blogging for a long time so she had tons of delicious recipes to search through. Fall is quickly approaching, so her Pumpkin Ricotta Stuffed Shells were calling my name. We recently discovered our newfound love of zucchini so I'd love to try her Zucchini Lemon Cake! And I know her Chicken in Tarragon Sauce will grace our dinner tables here real soon.

 





















































But peaches. I couldn't resist peaches. It was a must that I make this recipe. Before all of those pretty peaches are gone!

We didn't peel our peaches but I think next time I'd prefer to do that. I'm weird about peels. And PJ isn't big on nuts (but he loved the little bit of crunch the toasted walnuts added!) so we used less. Use however much of each ingredient you like and you won't go wrong!


 
Roasted Peaches with Dulce de Leche and Roasted Walnuts
adapted from Canela Kitchen

*Yields: 2 servings

• 2 peaches, peeled, halved and pitted
• 4 tablespoons butter, melted
• 3 tablespoons light or dark brown sugar
• vanilla bean ice cream
• 1/3 cup walnuts, chopped
• dulce de leche, for topping (we used this kind in the squeezable bottle)

Heat oven to 350 degrees F. Place halved peaches, cut side up, on baking sheet with edges. Brush tops with 2 tablespoons of melted butter, and sprinkle with 1 tablespoon of brown sugar. Roast for 25-30 minutes until peaches are soft.

Meanwhile, toast walnuts in remaining butter and brown sugar for 5 or more minutes, until walnuts begin to brown and are lightly toasted (you may want to stir them). Allow to cool.

Serve peaches with vanilla bean ice cream, dulce de leche topping, and toasted walnuts.


Printable Recipe

 

Check out my past Secret Recipe Club posts!

An InLinkz Link-up

Linking up here.


Peace, and bacon grease!

Strawberry and Blueberry Cheesecake Parfaits

Hope you all had a great 4th!

I spent mine with family and eating delicious food. That's how I spend most of my holidays if you haven't noticed, and it's the best. It rained all day, but that didn't stop us! 

 


Here's another fruit-filled red, white, and blue dish for any patriotic holiday. Or just for a refreshing summer dessert any ole time. 

The few changes I made were that I halved the recipe but upped the melted butter a bit for the graham cracker crumble to make it a more manageable measurement. I also added an extra layer of graham cracker crumble throughout because I love the crunch with each bite and don't want to wait until the bottom of the parfait to get to the crumble!

Strawberry and Blueberry Cheesecake Parfaits
slightly adapted from Glorious Treats

*Yields: 2 moderate sized desserts 

Graham Cracker Crumble

• 5 full sized graham crackers
• 3 tablespoons butter, melted
• 1/2 tablespoon sugar

Cheesecake Filling

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon fresh lemon juice
• 1 tablespoon milk
• 1 cup cool whip, thawed

Fresh strawberries and blueberries

For Graham Cracker Crumble: Crush graham crackers in a ziplock bag. Pour crumbs, sugar, and melted butter into a bowl and stir until fully combined. Pour onto a baking sheet or dish and press into an even layer. Bake at 350 degrees for 10 minutes, until light brown. Cool.

For Cheesecake Filling: Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar and beat to combine. Add lemon juice and beat until combined. Add milk and combine. Fold cool whip into cream cheese mixture. 

Assembly: Layer bottom of dessert dish with graham cracker crumble, then add a layer of cheesecake filling, fresh chopped strawberries, another layer of graham cracker crumbs and cheesecake filling, fresh blueberries, and a final layer of cheesecake filling. Top with additional graham cracker crumbs, blueberries, and a strawberry for garnish.

Printable Recipe

 




























































This parfait was soooooo good! Patriotic AND tasty and I like to think good for me. Besides the cream cheese, cool whip, and sugar of course. But hey it's better than cupcakes or cookies or cake, right?






Happy Independence Day! Here's to being proud Americans today and every day.


Peace, and bacon grease!

Green Fruit Salad

I know, I know. St. Patty's Day is over and I'm still posting green stuff! 

It's all good. You can make this for next year's St. Patty's Day... go ahead, pin it for later :)

Or you can make this anytime of the year. Because a fruit salad is good, and good for you, no matter if it's a special holiday, or even just for breakfast, lunch, or a healthy snack.


 
















Green Fruit Salad
from Real Mom Kitchen

• 1 cup green grapes
• 1 kiwi, diced
• 1 Granny Smith apple, diced
• whipped cream, or Creamy Fruit Dip

Toss the fruit together in a large bowl.  Serve salad with a dollop of whipped cream or Creamy Fruit Dip, and Cinnamon Sugar Crisps.
  
Printable Recipe

You can serve this topped with whipped cream like we did. Or of course you can get your dip on with this Creamy Fruit Dip, and some Cinnamon Sugar Crisps.



Peace, and bacon grease!

 

Creamy Fruit Dip

It's like a must that I have some kind of fruit dip with my strawberries. 


















But Kroger charges so much for a tiny cup of theirs!

So one day I took a glance at the ingredient list on one of those cups and saw some strange words starting with x and z or something like that, but the main ingredients that stood out to me where marshmallow creme, sugar, and cream cheese. So to the internet I went!

 





 











 I came across this super easy fruit dip recipe. 3 ingredients. Marshmallow creme, powdered sugar, and cream cheese. 

Cha-ching!

Creamy Fruit Dip
from Simply Real Moms

• 8 oz package cream cheese, softened
• 7 oz jar marshmallow cream
• 1 cup powdered sugar

Mix together marshmallow cream, softened cream cheese, and sifted powdered sugar in a bowl. Serve with fruit.

Printable Recipe


















Next time I need to sift the powdered sugar to prevent lumps because mine isn't as smooth as it should be. But it tasted delicious, lumps and all!

Of course I find a way to make fruit less healthy :)

Eat up!

Linking up here.

Peace, and bacon grease!

Sweet Grape Salad {Eating the Alphabet Series}

Last month I didn't participate in the Eating the Alphabet challenge but I'm back, baby. 

Ok, ok so I'm a little late posting. But thank goodness they leave those linkies open for a few days for slackers like myself  :)

For this challenge, we have to make a recipe using a fruit or vegetable (or grains or beans) that starts with a specific letter. This month we had the letters G or H. I decided on g for GRAPE!

I decided to go with this grape salad that I saw on Cassie's blog, and she got it from here, where I was able to scale down the measurements and figure out a good amount for us, not for a potluck or party.

Sweet Grape Salad

slightly adapted from Cassie Craves, originally from food.com

• 1/2 lb red seedless grapes
• 2 oz cream cheese, softened
• 2 oz sour cream
• 1/8 cup white sugar
• 1/4 tsp vanilla
• 1/2 tbsp brown sugar
• 1/2 tbsp pecan pieces

Mix first 5 ingredients together. Sprinkle with brown sugar and pecan pieces. Refrigerate overnight. Toss and serve cold.

Printable Recipe

 

I love simple and easy. And it helps that this was a tasty treat. 

I like to think that it is a bit healthy because of the grapes. But I'm pretty sure the 2 creams, 2 sugars, and nuts are killing that idea.

Oh well, I'll take this over healthy any day!

Do you guys wanna join in on the fun? Contact Brenda for details or fill out the form to sign up!

And check out the other G and H recipes in the blog hop below:

Peace, and bacon grease!