Peaches ‘N Cream Plunk-it Bread

Growing up in Arkansas, my Granddad always brought a few 5-gallon buckets of peaches home for my Granny during the summer.  I could never get enough of them then, and I can’t get enough of them now!  In fact, I think I could eat enough peaches to make myself sick on a daily basis.
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Honeyed Peaches

The best and easiest home canned peaches ever!

Growing up I remember my mom canning different fruits and veggies. Over the last few years, I have enjoyed learning how to can and make yummy salsa, jams and this year I did these super easy honeyed peaches! I love a good sweet peach and the honey added to them makes them even more divine.
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Mango Chicken over Coconut Rice

Tell me what you eat,

and I shall tell you what you are.

-Jean-Anthelme Brilliat-Saravin

After tonight’s dinner, with the above quote in mind, Jean would peg me as a lover of all things tropical and he would be right. I have long fantasized of changing my heritage to more suit my palate and climate preferences. Don’t get me wrong, it’s not that I don’t get excited at the prospect of scaring the life out of people when I tell them I love them (I’m mostly German BTW), but island cuisine and way of life melds so much better with my current state of mind than my own German roots ever have. (With the exception of Christmas of course. I would be lost without my German Christmas traditions and pfeffernusse.)

Every time I eat a perfectly ripe pineapple or sprinkle some toasted coconut on my latest creation I am reminded of how grateful I am that other cultures and countries share their food with us. My diet would be pretty unexciting if I were only able to eat the foods that naturally grew near my geographical location. It would, however, give me even more incentive to move to a tropical locale.

Nonetheless, this quick and easy recipe helped to muffle my desire to escape to a tropical paradise.

With the kids now back in school and back to a myriad of activities, it has been increasingly difficult to get a good meal on the table. This is the perfect season for slow cookers. With a little prep work earlier in the day, your family can be sitting down to a warm delicious meal moments after mom’s taxi service closes for the day.

Mango Chicken over Coconut Rice

Mango Chicken over Coconut Rice


  • 4-5 chicken breasts
  • 1 large ripe mango peeled and diced
  • 3 ripe peaches peeled and diced
  • 1/2-1 full hatch chili pepper (or pepper of your choice) seeds and ribs removed and diced
  • 1 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 1-2 Tbsp toasted coconut for garnish


  1. Prepare slow cooker by spraying sides and bottom with non-stick cooking spray.
  2. Place all ingredients in slow cooker and cook on high for 3 hours or medium for 4-5 hours.
  3. Shred chicken and serve over coconut rice with toasted coconut on top.

Coconut Rice


  • 2 cups rice
  • 1 (16.5 oz) can of coconut milk
  • 1/2 cup toasted coconut
  • water


  1. Cook rice as per package directions but sub coconut milk for as much water as you can.
  2. For example I cooked cal rose rice in a microwave rice cooker that called for 3 cups of water to 2 cups of rice. The 16.5 oz can was almost 2 c so I finished filling the measuring cup with water to equal 3 cups.
  3. When the rice is done, immediately toss with toasted coconut.

Drunken Peach Tart

Peaches. Peaches. Peaches. What can I say, other than I love them.  I usually have to hide them from my family whenever they are in the conventional basket because we all fight over who is going to eat them.  In fact, the last time they were offered as an add-on item, I almost ate half of the case by myself. Most of these peaches I have designated for jam, however I wanted to do something else other than pie filling with them as well. As I was browsing the internet for different ideas on how to use the case and a half of peaches I have, I came across the idea to put tequila (which I love) and peaches. And let me just say that is really is an amazing combination!!  I never would have thought about putting those two things together! Here’s what I came up with:
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Grilled Peaches a la Mode

Delicious autumn!

My very soul is wedded to it,

and if I were a bird

I would fly about the earth seeking

the successive autumns.

–George Eliot

With our recent trip to the mountains, and all of the beautiful changing leaves, my stomach couldn’t quit thinking of all of the exciting flavors that are about to grace our table. But my heart isn’t ready to give up summer quite yet. Tonight, for dessert, I decided to make my heart and my stomach happy with a fun twist on a summer dish that plays up some of my favorite fall elements.

Say hello to Grilled Peaches a la Mode. This is the time of year that the peach trees are heavy with sweet, ripe, beautiful fruit just begging to be picked. If you are lucky enough to live close to a farm, you might take this time to pick your own peaches. Or maybe, you have a single peach tree in your yard that supplies an abundance for you and your family. My peaches came to me via Bountiful Baskets. As soon as I got home I tucked them away to preserve them for tonights dessert. Fresh peaches don’t stand a chance in our house.

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Banana, Peach and Blueberry Smoothie

My name is Carrie K and I am one of the new bloggers for  Bountiful Baskets. I am excited to be joining their team and I am even more excited to be able to share with you a journey that I recently began. In my blog posts, I will be posting healthy recipes made from the wonderful fruits and vegetables that we have gotten from our weekly contributions.
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Peaches, Peaches, Peaches

By Kendra L

Growing up I remember peaches in a few ways: fruit cocktail, sliced in my lunches, or canned (commercial or homemade). Sure there was the occasional pie or dessert but those were rare. My most vivid memory of peaches is running to the basement to grab a jar for dinner. Funny, I was born in Georgia and was told I was a “Georgia Peach” during my childhood but had no real interest in the fruit. As I have gotten older and have kids of my own, we are forever trying to expand our food interests. My kids, like my husband, LOVE peaches! Their favorite is fresh yellow varieties sliced or on fruit kabobs.
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Peach Crisp

I love this versatile recipe!  Most tree fruits do well and you can feel free to combine fruits to make it more interesting!

Peach Crisp


  • Enough peaches to fill your pan nearly to the top when cut up
  • Enough flour to fully coat your peaches
  • Enough Bountiful baskets Granola to make a 1/4 - 1/2 in layer over the whole thing
  • Sprinkle of cinnamon
  • Pats of Butter (about a 1/2 stick) for the top


  1. Cut up peaches (Don't peel. The peel has vitamins. Your family will adjust!)
  2. Coat the peaches with a handful of flour while in the mixing bowl
  3. Sprinkle with cinnamon
  4. Put non-stick spray or butter and flour the pan
  5. Add the peaches to the pan. Pack them down! Give it a jiggle back and forth to help and gently press them.
  6. Put the granola on top with pats of butter.
  7. Cover with foil and bake at 350 for 35 - 40 minutes or until bubbly yummy
  8. Uncover bake for 5 more minutes
  9. At the end turn the oven to broil (low) crack the oven door and watch for a bit of browning. Take it out when you see a bit! Don't wait for smoke.

Not your Grandma’s Fruit Salad

This is a peppy pretty fruit salad!

Not your Grandma’s Fruit Salad


  • Strawberries
  • Peaches
  • Bananas
  • Mango
  • Lime
  • Sprinkle of chili powder (optional)
  • Drizzle of Honey


  1. Slice up some strawberries, peaches, mangoes and bananas.
  2. Squeeze a few limes.
  3. Add a drizzle of honey and mix.
  4. Dust with a light sprinkle of chili powder to make it more interesting!