April Townsend

Peach Crumb Bars Recipe

Ingredients:

cooking spray

Crumble and Crust:
1 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon baking powder
1 pinch salt
10 tablespoons cold unsalted butter
1 large egg yolk
1 tablespoon cold water

Peach Filling:
2 cups fresh peach slices
½ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

Step 2
Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water.

Step 3
Press 1/2 of the crumble mixture into the prepared pan to make the crust.

Step 4
Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

Step 5
Sprinkle the remaining crumble over the peach filling.

Step 6
Bake in the preheated oven until golden brown and set 30 to 38 minutes. Cool bars to room temperature.

Peach and Tomato Caprese Salad Recipe

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt
2 large heirloom tomatoes
2 ripe peaches
1 ball fresh mozzarella
6 leaves fresh basil

Directions:
Step 1
Whisk olive oil, balsamic vinegar, and 1 pinch of flaked salt together in a bowl until the dressing is smooth.

Step 2
Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

Shredded Chicken Tacos Recipe

Ingredients:
1 cup chicken broth
3 tablespoons taco seasoning mix
1 pound skinless, boneless chicken breasts

Directions:
Step 1
Combine chicken broth and taco seasoning mix in a bowl.

Step 2
Place chicken in a slow cooker. Pour the chicken broth mixture over the chicken.

Step 3
Cook on Low for 6 to 8 hours. Shred chicken.

Strawberry Napoleons Recipe

Ingredients:
1 package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping
½ package frozen puff pastry
1 pint fresh strawberries
¼ cup confectioners' sugar

Directions:

Step 1
Preheat oven to 400 degrees F. Combine pudding mix and cold milk, fold in whipped topping. Refrigerate until ready to use.

Step 2
Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.

Step 3
Bake for 15 minutes in the preheated oven, or until golden brown.

Step 4
Split pastries into 2 layers. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers. Sprinkle with confectioner's sugar.