Cooking Mamas

Tried and True Family Recipes

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Salted Caramel Apple Nachos

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Salted Caramel Apple Nachos

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Salted Caramel Apple Nachos

Tart Granny Smith apples, drizzled with Cooking Mamas' sweet homemade salted caramel, topped with your choice of candy and nuts. An Ooey Gooey treat the whole family will love!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

Instructions

  • Core and slice apples. Sprinkle lemon juice over the apples and toss to coat. Arrange on a decorative plate.
  • Drizzle homemade salted caramel over the sliced apples.
  • Sprinkle with chopped peanuts and mini chocolate chips.
  • Cook's Note: These would be awesome topped with Heath Toffee Bits, chopped M&M's or broken pretzels. The possibilities are endless!

Stuffed Flank Steak

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Stuffed Flank Steak

Fresh spinach, cherry tomatoes, yellow bell peppers, and blue cheese crumbles, rolled into a seasoned flank steak, then roasted to perfection
Course: Entrée, Main Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 (1 1/2 to 2 lb.) flank steak
  • 1/2 bag (5 oz.) fresh spinach chopped
  • 1/2 c. blue cheese crumbles
  • 1 yellow bell pepper diced
  • 1 (8 oz.) cont. cherry tomatoes halved or quartered
  • 2 T. seasoned dry bread crumbs
  • 1 egg yolk
  • 3/4 tsp garlic salt divided
  • 3/4 tsp. black pepper divided
  • 1 T. olive oil

Instructions

  • Preheat oven to 425 degrees.
  • Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
  • In medium-size bowl, combine chopped spinach, blue cheese, bell pepper, tomatoes, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
  • Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
  • Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
  • Roast at 425 degrees for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

Snickerdoodle Muffins

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Snickerdoodle Muffins

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Snickerdoodle Muffins

Enjoy these delicious cinnamon-sugar muffins with your favorite coffee.
Course: Bread, Dessert
Cuisine: American
Servings: 16 muffins

Ingredients

  • 1/2 c. granulated sugar
  • 1 T. cinnamon
  • 1 c. unsalted butter
  • 1 c. granulated sugar
  • 2 tsp. vanilla
  • 2 lg. eggs
  • 2 1/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. cream of tartar
  • 3/4 tsp. grated nutmeg
  • 1 1/4 c. sour cream

Instructions

  • Preheat oven to 350 degrees. Line or butter 16-18 muffin cups.
  • In a small bowl, combine 1/2 cup sugar and cinnamon; set aside.
  • In a large bowl, cream together butter and 1 cup sugar until light and fluffy, about 3 to 5 minutes. Pour in the vanilla. Beat in the eggs one at a time until fully combined
  • In a separate bowl, combine flour, baking soda, baking powder, cream of tartar and nutmeg.
  • Add the flour mixture, and the sour cream alternately to the butter mixture, beating after each addition. Start with the flour and end with the flour. Scrape the bowl occasionally.
  • Using an ice cream scoop, scoop out muffin batter one at a time and drop into the cinnamon sugar mixture. Roll the muffin batter around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Bake for 18-20 minutes or until golden brown.

Green Tomato Pie

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Green Tomato Pie

If you've never had green tomato pie, boy are you in for a treat!
Course: Dessert, Main Course
Cuisine: American
Servings: 8
Author: Leilani Erps

Ingredients

  • 2 lbs. green tomatoes peeled and thinly sliced
  • 1 1/2 c. granulated sugar plus 1 T. for sprinkling
  • 6 T. all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 T. lemon juice
  • Pastry for two- 9-inch pie crusts

Instructions

  • To peel tomatoes: Bring a large pot of water to a boil. Score an "X" on the bottom of each tomato. Place tomatoes in boiling water for 2-3 minutes to loosen the skins. Remove the tomatoes with a slotted spoon to a bowl of ice water or a strainer. Carefully, remove the skins, then thinly slice them.
  • In a large bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Add tomato slices and lemon juice; gently toss to coat.
  • Line a 9-inch pie plate with one pastry. Pierce the pastry with a fork. Arrange tomato filling in an even layer. Roll out the remaining pastry, cover, and cut to vent or make a lattice top. Trim, seal, and flute edges. Sprinkle the top with 1 tablespoon of sugar.
  • Place the pie on a baking sheet lined with foil. Bake at 400 degrees for 50-60 minutes. Watch carefully, you may need to cover the edges with foil if it gets too brown. Cool on a wire rack to room temperature. Cover and store in the refrigerator. Serve cold with vanilla ice cream or whipped cream.
  • Cook's Notes: I like to add golden raisins and dried cranberries. I also like to make this pie with a crumb topping: Combine 1/2 c. all-purpose flour, 1/2 c. brown sugar, 1/4 c. quick oats, and 3-4 T. butter. Crumble over the filling.

Breakfast Bruschetta with Pesto

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Breakfast Bruschetta with Pesto

Here's an Italian breakfast that's sure to please your family and friends! Toasted ciabatta bread topped with homemade basil pesto, scrambled eggs, salami, red onion, and provolone cheese. Serve with mimosas and a platter of fresh fruit!
Course: Breakfast
Cuisine: Italian

Ingredients

TOASTED CIABATTA:

  • 1 ciabatta baguette halved lengthwise
  • 2 T. olive oil
  • Kosher salt and black pepper to taste
  • Cooking Mamas Homemade Basil Pesto

SCRAMBLED EGGS:

  • 2 T. olive oil
  • 6 oz. sliced Italian dry salami cut into small dice
  • 1 sm. red onion finely diced
  • 8 lg. eggs
  • 6 oz. shredded provolone cheese
  • basil or parsley leaves for garnish

Instructions

  • TOASTED CIABATTA: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. Spread pesto over each half.
  • SCRAMBLED EGGS: Heat the olive oil in a large nonstick sauté pan over medium heat. Cook the salami and the onions until the salami is crisp and the onions have softened, about 5 minutes.
  • Whisk the eggs in a bowl until light and fluffy and season with salt and pepper. Pour the mixture into the pan with the onions and salami. Using a rubber spatula, gently push the eggs around in the pan until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, gently stir in shredded provolone cheese.
  • To serve, mound the eggs on the top of the toasted ciabatta halves. Top with torn basil or parsley leaves, and cut on a slight angle into 8 large slices. Serve immediately.

Notes

Cooking Mamas Homemade Basil Pesto: Basil Pesto

Jamaican Banana Bread

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Jamacian Banana Bread

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5 from 2 votes

Jamaican Banana Bread

Bananas, pineapple, coconut, and rum, this bread is CRAZY good!
Course: Bread, Breakfast, Dessert
Cuisine: Jamacian
Servings: 1 loaf
Author: Monica Wofford-Andres

Ingredients

BANANA BREAD:

  • 2 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. granulated sugar
  • 1/4 c. butter softened
  • 2 lg. eggs
  • 3 lg. ripe bananas mashed
  • 1/4 c. vanilla yogurt or pina colada yogurt
  • 3 T. dark rum or pineapple juice
  • 1/2 tsp. coconut extract
  • 1/2 c. flaked sweetened coconut plus 1 T. for sprinkling

PINEAPPLE GLAZE:

  • 1/2 c. confectioner's sugar
  • 1 1/2 T. pineapple juice

Instructions

  • Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick spray and dust with flour.
  • In a large bowl, whisk together flour, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add mashed bananas, yogurt, rum OR pineapple juice and coconut extract; beat until blended.
  • Gradually add flour mixture to banana mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into the prepared loaf pan. Sprinkle 1 tablespoon of coconut over the top.
  • Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. (Half way through the baking, lightly cover with a piece of foil to prevent burning, if needed) Cool in pan for 10 minutes; remove bread from pan to a wire rack to cool completely.
  • PINEAPPLE GLAZE: Combine confectioner's sugar and pineapple juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Slow Cooker Lemon Chicken with Green Olives

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Slow Cooker Lemon Chicken with Green Olives

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Slow Cooker Lemon Chicken with Green Olives

Mediterranean braised chicken and green olives simmered in a creamy lemon broth.
Course: Entrée
Cuisine: American, Mediterranean
Servings: 4

Ingredients

  • 12 boneless skinless chicken thighs
  • kosher salt or sea salt to taste
  • pepper to taste
  • 2 T. olive oil divided
  • 1 lemon sliced
  • 3/4 c. green olives
  • 1 c. chicken broth
  • 2 T. fresh lemon juice
  • 1/4 c. all-purpose flour
  • 1/2 tsp. ground cumin

Instructions

  • Season chicken thighs evenly with salt and pepper.
  • Working in batches, heat 1 tablespoon olive oil in a large skillet over medium-high heat; add half of the chicken. Cook about 3 minutes per side, or until browned. Transfer to the slow cooker.
  • Add remaining 1 tablespoon olive oil to skillet, and repeat with remaining chicken. Transfer to the slow cooker, and add lemon slices and olives.
  • In a small bowl, whisk together chicken broth, lemon juice, flour and cumin, until well combined. Pour mixture over chicken.
  • Cover and cook on LOW for 4-5 hours. Serve over pasta or rice.

Apple Pie Dip

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Apple Dip Cinnamon Chips

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Apple Pie Dip

Fall is here and apples are a plenty in the Pacific Northwest. Here's a quick and easy apple dip with baked cinnamon-sugar chips!
Course: Appetizer
Cuisine: American
Servings: 4

Ingredients

DIP:

  • 2 c. peeled, cored, and diced apples
  • 2 T. fresh lemon juice
  • 3 T. brown sugar
  • 1/4 tsp. cinnamon
  • 1 tsp. cornstarch dissolved in 1 tsp. water

CHIPS:

  • 5 (6-inch) flour tortillas cut into wedges
  • 2 T. butter melted
  • 1/2 tsp. cinnamon
  • 1 1/2 T. granulated sugar

Instructions

  • DIP: Combine diced apples, lemon juice, brown sugar and cinnamon in a small saucepan over medium heat. Bring to a boil. Heat for a few minutes until apples are tender. In a small bowl combine cornstarch and water. Add cornstarch mixture to the apples. Continue to heat until thickened. Set aside. You can serve this warm or chilled.
  • CHIPS: Cut tortillas into wedges or desired shapes. Place on a lightly greased baking sheet or line with parchment paper. Brush tortillas with melted butter. Mix cinnamon and sugar together and sprinkle over tortilla chips. Bake at 400 degrees until golden brown, about 5-8 minutes. Serve warm with Apple Pie Dip.

Slow Cooker Creamy Chicken and Stuffing

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Slow Cooker Chicken and Stuffing

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Slow Cooker Creamy Chicken and Stuffing

The only thing missing is the cranberry sauce!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 4 -5 boneless skinless chicken breasts
  • 2 (10 3/4 oz.) cans cream of chicken soup
  • 2 (6 oz.) boxes chicken flavored stuffing mix such as Stove Top
  • 1 c. sour cream
  • 1 (10 oz.) pkg. frozen cut green beans

Instructions

  • Spray the inside of your slow cooker with non stick cooking spray.
  • Place the chicken breasts in the bottom of the slow cooker.
  • Pour the dry stuffing mix over the chicken.
  • In a separate bowl, combine the soup and sour cream. Spread this mixture over the dry stuffing mix.
  • Cover the top with green beans.
  • At this point you could add 1/2 cup water for moister dressing, but we prefer it a little drier.
  • Cook on LOW for 5-6 hours. Cut chicken into bite size pieces and serve with a side of cranberry sauce.
  • Cook's Note: You can easily substitute Turkey breast for chicken!

Mini Pumpkin Donuts

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Mini Pumpkin Donuts

Super easy, bite-size, baked pumpkin spiced donuts, tossed with your choice of confectioners’ sugar or cinnamon-sugar. Betcha can't eat just one!
Course: Breakfast
Cuisine: American
Servings: 84 mini donuts

Ingredients

  • 1 (18 oz.) box yellow cake mix
  • 1 (16 oz.) can 100% pure pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice
  • 1 c. confectioner's sugar or 1/2 c. cinnamon sugar for coating

Instructions

  • Preheat oven to 400 degrees. Spray mini donut pans with non stick cooking spray.
  • In a large bowl, stir together cake mix, pumpkin, cinnamon, and pumpkin pie spice, until well combined.
  • Spoon batter into a pastry bag and cut off the tip so you have about a ½" opening. Pipe batter into a donut pan.
  • Bake for about 4-6 minutes. Flip donuts onto a cooling rack. Place hot donuts into a paper bag filled with the confectioners sugar, and gently shake until donuts are well coated OR toss in cinnamon sugar until well coated. Serve warm. Best if eaten the same day.

Pork and Beans Bars

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Pork and Bean Bars

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5 from 1 vote

Pork and Beans Bars

These bars are similar to a spice cake, but BETTER, they're topped with Coconut Pecan Frosting! No one will ever guess you put beans in the bars!
Course: Dessert
Cuisine: American
Servings: 36 Bars
Author: Carolee Prater

Ingredients

BARS:

  • 1 (16 oz.) can pork and beans drained, pork removed
  • 1 (8 oz.) can crushed pineapple not drained
  • 4 lg. eggs
  • 1 c. vegetable oil
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt

COCONUT PECAN FROSTING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 6 T. butter softened
  • 2 1/2 c. confectioner's sugar
  • 2 tsp. vanilla extract
  • 1 c. sweetened angel flake coconut
  • 1/2 c. chopped pecans

Instructions

  • Preheat oven to 350 degrees. Spray a 12x17x1-inch baking sheet with non-stick cooking spray.
  • BARS: In a large bowl, mash together the beans and pineapple until smooth. Add eggs, oil, and vanilla. Add dry ingredients. Mix well. Pour into prepared baking sheet.
  • Bake for 25-30 minutes. Frost with Coconut Pecan Frosting when cooled.
  • COCONUT PECAN FROSTING: In a large bowl, beat together cream cheese and butter until smooth. Add confectioners' sugar, and vanilla, beat until smooth. Stir in coconut and nuts. Spread over cooled bars

Chocolate Covered Strawberry Footballs

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Chocolate Covered Strawberry Footballs

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Chocolate Covered Strawberry Footballs

Enjoy these chocolate covered strawberries while routing for your favorite team! #GoHawks
Course: Dessert
Cuisine: American

Ingredients

  • 24 strawberries
  • 8 oz. dark semi-sweet chocolate
  • 1 oz. white vanilla frosting
  • 1 Ziploc bag or piping bag with a #2 tip

Instructions

  • Rinse and pat dry strawberries.
  • In a microwave safe bowl, microwave the chocolate on high for 30 seconds. Stir and repeat process until chocolate is melted. Be sure to watch your chocolate closely to avoid over heating.
  • Take strawberry by top or leaves and dip in bowl of chocolate and swirl carefully until it is fully coated. Once coated, hold strawberry over bowl and let excess chocolate drip. Place on waxed paper to cool.
  • Fill a Ziploc bag or piping bag fitted with a #2 tip with vanilla frosting. Then pipe lines across like in our photo.
  • Place in fridge to allow chocolate to harden and serve to guests once ready.

Tortellini Bolognese

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Tortellini Bolonese

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Tortellini Bolognese

Cheese filled tortellini, simmered in a hearty Bolognese sauce. True Italian comfort food!
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lg. onion chopped
  • 1 stalk celery chopped
  • 2 med. carrots chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground beef chuck
  • 1/2 lb. Italian sausage
  • 1 c. half and half or whole milk
  • 1 c. chicken broth
  • 1 T. white wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Dried Italian seasoning crushed
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 (24 oz.) pkg. cheese tortellini fresh or frozen
  • Freshly grated Parmesan Romano or Asiago cheese for serving

Instructions

  • In a 12-inch skillet heat 2 tablespoons olive oil over medium-high heat. Add onions, celery, carrots, and garlic, sauté until tender, about 8 minutes.
  • Add ground beef and Italian sausage, stirring frequently and breaking up any large lumps, cook until meat is no longer pink, about 10 minutes. Drain off fat.
  • Add half & half. Bring to boiling. Reduce heat, simmer, uncovered, 5 minutes or until half & half is nearly evaporated.
  • Stir in chicken broth and white wine vinegar. Return to boiling. Reduce heat, simmer uncovered, 15 minutes or until liquid is nearly evaporated.
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, pepper and salt. Bring to boiling. Reduce heat, simmer un-covered, 5 minutes or until thickened.
  • Meanwhile, cook the cheese tortellini according to package directions; drain. Pour pasta into Bolognese sauce; stir to combine. Serve in bowls, sprinkled with grated cheese and fresh chopped oregano.

Salted Caramel Sauce

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Salted Caramel Sauce

The perfect topping for just about any dessert! You won't believe how quick and easy this is to make! A great gift idea for a teacher, neighbor, co-worker or hostess!
Course: Dessert
Cuisine: American
Servings: 1 pint

Ingredients

  • 2 c. granulated sugar
  • 3/4 c. unsalted butter room temperature, cut into pieces
  • 2 tsp. fleur de sel or any flaky sea salt
  • 1 c. heavy cream room temperature

Instructions

  • In a heavy 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. (The sugar may clump, it's okay, it will melt back down.) Cook the sugar until it reaches a dark amber color. (Be careful, at this point it can go from perfect to burnt in a matter of seconds!)
  • Immediately whisk in the butter and salt until it is completely incorporated into the sugar. (Be careful the mixture will bubble and spatter.)
  • Remove the pan from the heat and carefully pour in the heavy cream. (Again, the mixture will bubble and spatter.) Continue to whisk until it forms a smooth sauce.
  • Allow to cool for 10-15 minutes before pouring into a 1-pint glass jar. The sauce can be stored, covered, in the refrigerator for up to 2 weeks.
  • Cook's Note: If using salted butter, reduce sea salt to 1 teaspoon.

Mama’s Crispy Fried Chicken

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Mama's Crispy Fried Chicken

My recipe for crispy fried chicken without the skin! Enjoy hot or cold with your favorite sides!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 2 skinless cut-up whole fryer chickens (16 pieces)
  • 3 c. all-purpose flour
  • 3 T. garlic powder
  • 2 T. salt
  • 1 T. black pepper
  • 1 T. white pepper
  • 1 T. paprika
  • 1 T. onion powder
  • 1 T. dried basil
  • 1 T. dried sage
  • 1 T. dried marjoram
  • 1/2 T. dried oregano
  • 1 tsp. dried tarragon
  • 1 tsp. chili powder
  • 2 lg. eggs slightly beaten
  • 1 c. milk
  • 3 qt. peanut oil for frying

Instructions

  • In a large bowl, whisk together the flour and spices, until well combined. Pour half of the seasoned flour mixture into two pie plates or shallow bowls; set them both aside.
  • In a separate pie plate or shallow bowl, whisk together eggs and milk, until well combined; set aside.
  • Line up the three pie plates or bowls (seasoned flour/egg mixture/seasoned flour). Dredge chicken pieces in the flour mixture, then dip into egg wash, then dredge again in the flour mixture. Shake off the excess. (If you want extra crispy skin, dredge in egg and flour one more time)
  • In an enameled cast iron Dutch oven, heavy skillet, or deep fryer heat about 3 inches of peanut oil to 325 degrees. (Do not fill the pan more than 1/2 full with oil.) Working in batches, cook chicken for 12-15 minutes, turning once with tongs, until the chicken is golden brown and crispy. (The internal temperature should read 165 degrees when tested with a meat thermometer.)
  • Carefully remove the fried chicken to a baking sheet lined with paper towels and a cooling rack. Season the chicken with more salt if desired and enjoy hot or cold!

Pesto Potato Salad

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Pesto Potato Salad

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Pesto Potato Salad

You might have guessed by now that I am a BIG pesto fan! I love it on EVERYTHING!! Serve this delicious Summer salad warm or cold alongside your favorite BBQ!
Course: Salad
Cuisine: Italian
Servings: 10

Ingredients

  • HOMEMADE BASIL PESTO :
  • 1/3 c. toasted pine nuts
  • 2 c. fresh basil leaves packed
  • 3 med. cloves garlic minced
  • 1/2 c. Extra virgin olive oil
  • 1 T. lemon juice
  • 1/2 c. fresh grated Parmesan cheese
  • POTATO SALAD :
  • 2 1/2 - 3 lbs Red potatoes diced
  • 1 (10.5 oz.) cont. cherry or grape tomatoes
  • 1 (8 oz.) container Ciliegine (small mozzarella balls)
  • 1/4 c. toasted pine nuts
  • Salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

  • BASIL PESTO: Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally, until they begin to brown and give off a nutty aroma, about 2 to 3 minutes. Set aside to cool.
  • Combine the toasted pine nuts and basil in a food processor, pulse a few times. Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • POTATO SALAD: Place diced potatoes into a large pot. Cover with cold water and 1 teaspoon of salt. Bring to a boil over medium-high heat, reduce heat and simmer for 5-10 minutes, until potatoes are fork tender, drain and cool.
  • In a large bowl, gently toss together cooled potatoes, tomatoes, mozzarella balls, pine nuts and pesto until combined. Season with salt and pepper to taste. Pour into a serving bowl and garnish with fresh basil leaves. Refrigerate until ready to serve.

Grilled Peaches with Vanilla Ice Cream

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Grilled Peaches

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Grilled Peaches with Vanilla Ice Cream

Sweet, smoky, grilled peaches topped with cinnamon drizzle and homemade vanilla bean ice cream. The perfect dessert for your next BBQ!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 4 peaches cut in half and pitted
  • 1/4 c. butter melted
  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon

Instructions

  • Preheat an outdoor grill to high heat.
  • Brush peach halves with vegetable oil, and place face down on the grill. Cover and cook for 3 minutes. Using tongs or a spatula, flip the peaches and cook over indirect heat for 1-2 minutes more.
  • Meanwhile, melt the butter. Add sugar and cinnamon, stir until well combined. Remove peaches to a serving plate or individual bowls, and drizzle with cinnamon-butter.
  • Serve with a scoop of vanilla ice cream.

Notes

Recipe Link: Homemade Vanilla Bean Ice Cream