Fresh Peach Lemonade

   

Author: Divas Can Cook

Recipe type: Drinks, Beverages,

Serves: 5

Ingredients

• 3 cups fresh peaches, diced (about 6 peaches)
• Zest of 3 lemons
• 1½ cups sugar
• 6 cups cold water or sparkling water, divided
• 1 cup fresh lemon juice (juice of about 7 lemons)
• Garnish (peach slices, lemon slices, mint)

Instructions

1. In a large saucepan over medium heat, add diced peaches, lemon zest, sugar and 2 cups of water.
2. Stir to dissolve sugar and let mixture simmer. (do not boil, reduce heat if needed)
3. When peaches are very soft, mash them with a potato masher or fork to break them up.
4. Let mixture simmer until it thickens slightly.
5. Remove from heat and let cool.
6. Strain the peach syrup mixture into a bowl and discard the solids.
7. Add the lemon juice to the peach mixture.
8. Pour into a pitcher along with 4 cups of water or sparkling water.
9. Refrigerate until cold if desired.
10. Fill glasses with ice.
11. Fill with peach lemonade.
12. Garnish with fresh peach slices, fresh lemon slices and mint.
13. Serve immediately/

3.1.09

Grilled Pineapple-Chicken Kabos

 

 

 

 

 

 

 

 

 

  

Courtesy of Betty Crocker

Bell peppers and other sweet-and-sour ingredients add incredible flavor to chicken when steamed together on the grill inside no-fuss foil pockets.

Prep Time: 20 min
Total Time: 40 min
Servings 4

Ingredients

1/3 cup pineapple preserves
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
1 medium red bell pepper, cut into 1 1/2-inch cubes
1 medium green bell pepper, cut into 1 1/2-inch cubes
1 cup pineapple chunks
1/4 teaspoon salt

Directions:

Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.

Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Expert Tips

This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.
Substitute your favorite preserves for the pineapple variety in this recipe.

Simple Berry and Vanilla Cream Trifle

Compliments of Betty Crocker and Blogger Arlene Cummings of Cooking With Sugar

Ingredients

1 purchased butter loaf cake (11.5 oz), sliced 1 box 6-serving size)vanilla instant pudding and pie filling mix 1 teaspoon vanilla 2 cups whole milk
1/2 cup sour cream 1 container (8 oz) whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Directions
In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
Cover with plastic wrap; refrigerate until ready to serve.

Expert Tips
Pudding can be made a day or two in advance to make the assembly quicker.
If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.
Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.