by sherricrandall | Jun 11, 2025 | Recipes
Peaches and Cream No Bake Dessert
Ingredients – Filling and Crust
3 medium peaches, chopped into small pieces
Juice of 1/2 lemon
3/4 c. granulated sugar, divided
8 graham crackers
1 1/2 c. small pretzels
1 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Tablespoons unsalted butter, melted
3/4 c. heavy whipping cream
2 – 8 oz packages of cream cheese, softened
1/4 c. whole fat plain Greek yogurt
1 tsp. vanilla extract
Topping
2 medium peaches, thinly sliced
2 Tablespoons honey
Directions
In a small pot over medium heat, cook the peaches, lemon juice and 2 Tablespoons of sugar until the peaches start to breakdown and the liquid is syrupy. Let cool
While the peaches are cooling, place the graham crackers and pretzels into a food processor and pulse until fine crumbs are formed. Add the cinnamon and salt and mix again. Lastly add 2 Tablespoons of sugar and stir until combined. Add the melted butter and mix thoroughly. Press this mixture into a 9 inch pie plate and refrigerate for 1 hour
Using an electric mixer on medium high speed, beat the whipping cream until stiff peaks form. Transfer to a large bowl. In the bowl that the cream was whipped, now add cream cheese and yogurt and mix until smooth. Add 1/2 c. sugar and vanilla. Beat until combined.
Fold in the whipped cream and gently fold in the cooked peaches.
Pour the filling into the prepared crust, cover with plastic wrap and refrigerate over night.
When ready to serve, slice the two peaches and toss and coat with the honey. Spoon the peaches over the pie and slice and serve.
This is super easy and is a perfect no bake, make ahead, summer dessert!
Enjoy!!
by sherricrandall | Sep 15, 2024 | Recipes
This delicious recipe is an original from Chef Giuseppina from Certaldo Italy. My family and I were so blessed to attend one of her cooking classes while we were in Italy this summer and this was the delicious dessert she taught us how to make.
Pannacotta
Ingredients
250 ml fresh cream
250 ml whole milk
5 Tablespoons of sugar
1 envelope of unflavored gelatin
1/2 vanilla pod
Juice and zest of 1 lemon
3 c. fresh seasonal fruit
fresh mint leaves
Directions
In a medium sauce pan, mix 3 tablespoons of sugar with the gelatin, vanilla seeds and also the pod. Add a little milk and mix well to obtain a smooth mixture without lumps. Add all the milk and the cream and continuously stir, bring to a boil.
As soon as it starts to curdle, turn off the heat and pour the panna cotta into small containers (glass jars) up to half. Let it to cool at room temperature and store in the refrigerator.
Prepare a fruit salad with strawberries raspberries, blackberries and blueberries. Add the zest and juice of 1 lemon, add sugar. Stir gently and refrigerate.
Before serving, season the panna cotta with fresh fruit on top and if you like, garnish with a fresh mint leaf.
Enjoy!
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Salad
Ingredients
Watermelon – 1 small melon or 1/2 of a large melon (cubed into bite size pieces)
1 English cucumber, sliced
1 shallot – chopped finely
1/2 c. fresh mint leaves
1/2 c. fresh basil leaves
1/2 c. crumbled feta cheese
Dressing
1/2 c. nonfat greek yogurt
2 Tbsp. olive oil
2 Tbsp. honey
juice of 1 lime
salt and pepper to taste
Combine all ingredients and chill in refrigerator at least 20 minutes prior to serving.
This is a great summer salad to enjoy alongside hamburgers, turkey burgers or grilled chicken.
ENJOY!
by sherricrandall | Oct 17, 2022 | Recipes
So Easy, so delicious, so fall!
Pumpkin Muffins
Ingredients
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 15 oz. canned pumpkin
chopped walnuts ( optional )
Preheat oven – 350 degrees
In a large mixing bowl, with electric mixer, beat eggs. Add sugar and oil. Add dry ingredients and pumpkin. Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.
Bake at 350 degrees for 20 minutes.
Enjoy!
by sherricrandall | Mar 3, 2021 | Recipes
8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
Enjoy!
