Peach-Oat Muffins

• 1/4 cup chopped pecans
• 1 3/4 cups uncooked regular oats
• 1 cup sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peach nectar
• 1 cup nonfat buttermilk
• 5 cups wheat bran cereal (i.e. Post Premium Bran Flake or your choice)
• 1/3 cup chopped dried peaches 

Preparation

1. 1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 2 to 4 minutes or until toasted.
2. 2. Process oats in a food processor or blender, about 45 seconds or until finely ground.
3. 3. Beat sugar and oil at medium speed with an electric mixer 1 minute. Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.)
4. 4. Combine ground oats, flour, baking soda, and salt in a small bowl. Stir together peach nectar and buttermilk in a small bowl. Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture. Stir until blended after each addition. Gently stir in bran flakes, dried peaches, and toasted pecans. Spoon batter evenly into lightly greased muffin cups, filling three-fourths full.
5. 5. Bake at 375° for 20 minutes or until golden brown.
6. Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds. 

Peach Tart

• 1 sheet frozen puff pastry dough (half a 17.3-ounce package), thawed 20 minutes
• 2 cups fresh sliced peaches (from 6 to 8 medium-size peaches)
• 1/3 cup sugar, reserve 1 tablespoon of sugar for the topping
• ¼ teaspoon ground cinnamon
• 2 tablespoons butter
• Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 400 degrees.
2. Place the puff pastry sheet on an ungreased baking sheet and set aside.
3. Peel and slice the peaches. Place the sliced peaches, sugar, and cinnamon in a small bowl and stir to combine. Spoon the peaches into the center of the puff pastry, leaving a 1-inch border around the edges. Dot the top of the peaches with butter. Gently fold the edges of the puff pastry up around the peaches. Sprinkle the pastry and peaches with the reserved 1 tablespoon sugar.
4. Bake the tart until the pastry puffs up around the edges and is well browned, 28 to 32 minutes. Remove the tart from the oven and let cool slightly, about 5 minutes. Slice the tart into rectangular pieces. Serve the tart in shallow bowls with ice cream.

Too Much Chocolate Cake

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups mini semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Cinnamon Sugar Scones

Ingredients

• 3 cups Biscuit Baking Mix
• 1/4 cup sugar
• 1/2 cup (4 ounces) vanilla yogurt
• 1/3 cup 2% milk
• 1 tablespoon vanilla extract
• 1 cup cinnamon baking chips or semisweet chocolate chips
• Cinnamon-sugar or coarse sugar

Directions

• In a large bowl, mix biscuit baking mix and sugar. In another bowl, whisk the yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips. Turn onto a lightly floured surface; knead gently 10 times.
• Pat into a 9-in. circle. Sprinkle with cinnamon-sugar. Cut into eight wedges. Place wedges on an ungreased baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.

Mediterranean Romaine Salad

Ingredients

• 2-1/2 cups cubed French bread
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 cup roasted sweet red peppers, thinly sliced
• 1 medium cucumber, peeled and thinly sliced
• 1 celery rib, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/3 cup thinly sliced red onion
• 1/2 cup balsamic vinaigrette
• 1 bunch romaine, torn
• 1/4 teaspoon coarsely ground pepper
• Shaved Parmesan cheese, optional

Directions

• Place cubed bread on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
• In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired. Yield: 6 servings.

Grilled Tomatoes

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• 3 yellow tomatoes
• 3 red tomatoes
• 3 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped fresh basil
• Garnish: fresh basil sprigs

Preparation

1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Orange Coffee Cake

Ingredients

• 2 tablespoons butter, melted, plus more for pan
• 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
• 1/4 cup minced walnuts (or pecans)
• 1/3 cup granulated sugar
• 2 teaspoons orange zest

Glaze:

• 1/2 cup confectioners' sugar
• 2 ounces cream cheese, softened
• 2 tablespoons orange juice, or more as necessary

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.