Peachy Keen Cooler Recipes

PEACHY GREEN TEA COOLER

Steps:

• Bring 6 cups cold water to a boil.
• Place teabags in a saucepan. Slice the peaches and place in a saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes.
• Strain the tea into a heat-safe pitcher and reserve the peaches. Stir in honey and lemon juice to taste.
• Allow tea to cool, then refrigerate until thoroughly chilled. Reserve peaches in refrigerator.
• To serve: Fill tall glasses with ice, place a few chilled peach slices in each glass, pour chilled tea over the peaches and top with a sprig of mint.

PEACHY-KEEN WINE COOLER

Steps:

• Place ice cubes into two tall glasses.
• You may, if desired, garnish each glass with a thin, fresh peach slice.
• Combine drink ingredients, stir, pour over ice, and enjoy!

PEACHY-KEEN COOLER (KIDS DRINK)

Steps:

• Using can opener, open can of peaches. Place peaches with liquid in blender container.
• Add Yogrut to peaches, using a rubber scraper to get yogurt out of carton.
• Measure and add vanilla (or almond extract) and milk.
• Place cover on blender, blend at medium speed until the mixture is smooth and bubbly, about 1 minute.
• Pour into glasses. Serve right away.

PEACHY KEEN COBBLER

Steps:

• Preheat oven to 350°F.
• Place peaches in bowl, add 1 cup sugar. Stir and set aside for 30 minutes.
• Meanwhile, sift all dry ingredients together in another bowl.
• In separate bowl, add vanilla to milk. Stir dry ingredients into milk mixture.
• Melt butter and add to milk/flour mixture. Place peach/sugar mixture in 11"x 8" baking dish. Pour batter over top.
• Bake at 350*F. 30 minutes. Then turn up to 400*F. and bake another 15 minutes.
• Enjoy!

PEACHY KEEN ICE CREAM

Steps:

• 1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.
• 2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.
• 3. Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.
• 4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.
• 5. Cool to room temperature and then strain into a bowl.
• 6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.

PRESSURE COOKER PEACHY KEEN CHICKEN RECIPE - (4.1/5)

Steps:

• Combine peaches and teriyaki sauce in cooker and stir. Dip chicken in sauce, then set on top of peaches or use a cooker insert rack and set chicken on top of rack. Lock lid, cook on HIGH for 10 minutes, quick release cooker, remove chicken and set aside. Thicken liquid and peaches by combining cornstarch with 2 T water, then stir into cooker on high or brown, with lid off, until the thickness you desire. Return chicken to sauce to fully coat before serving. Goes great with instant white rice making this a tasty Caribbean/ Asian flair dish. Grilled peach slices make a nice garnish.

PEACHY-KEEN COOLER

Steps:

• Place all ingredients in blender container. Cover; blend at medium speed until smooth and frothy, about 1 minute.
• Pour into glasses.