Cheescake-Stuffed Peaches
Idea from Better Homes and Gardens August 2011 Mag. ( I made some changes to this recipe.)
1/4 cup butter, melted (I only used 1/8 cup)
3 Tbsp. Cinnamon-sugar* ( I didn't use all of this)
1/2 of an 8oz pkg cream cheese softened
1/4 cup sugar ( I used 2 Tablespoons which is about 1/8 cup)
1 egg yolk
1 1/2 tsp. vanilla
1. Preheat oven to 350. You will need a baking pan.
Trim a very thin slice from round side of each peach half so that they sit flat in the pan.
Dribble some melted butter on each peach half then sprinkle cinnamon-sugar mixture on the edges.
set aside.
2. In a medium mixing bowl beat cream cheese, sugar, egg yolk, and vanilla until smooth. Spoon cream cheese mixture into peach centers.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
Butter for greasing dish
2 pounds yellow summer squash trimmed and sliced 1/4 inch thick. I used 2 large squash.
1/2 small sweet onion diced
1 tsp salt
1 large egg
1/2 cup mayonnaise
1/2 cup grated Cheddar cheese
1/4 cup grated parmisian cheese
1/4 tsp ground pepper
1/2 cup crushed butter crackers (8) such as Ritz
1. Preheat oven to350. Butter a 2 quart casserole dish.
2. Place squash and onion in a medium saucepan with medium heat. Add 1/2 teaspoon salt. Cover and cook until tender.
3. Drain and cool. Make sure you drain most of the water out of squash. I smooshed it around in the strainer to get the water out!
4. Put squash, egg, mayonnaise, cheddar and 1/2 teaspoon salt into and pepper into a bowl. Use an electric mixer to blend together. It should be a little chunky.
5. Pour squash mixture into prepared dish, top with cracker crumbs and then shredded parmisian, and bake for 30 minutes.
No comments:
Post a Comment