Cheesecake Stuff Peaches
ingredients
- 6 peaches, halved and pitted
- 1/4 cup butter, melted
- 3 Tbsp. cinnamon-sugar*
- 1/2 an 8-oz. pkg. cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla
directions
1.Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2.In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
3.Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
Shrimp And Grits Casserole
1 cup regular grits (quick cooking, not instant)
4 cups chicken broth
1 cup shredded sharp Cheddar cheese, divided (grate fresh)
1 cup shredded Monterey Jack cheese, divided (grate fresh)
2 T. butter
4 green onions, chopped fine
1 lb fresh shrimp, cooked and peeled, chopped (for cost and time's sake, I used Kroger's frozen "raw white shrimp" in a bag and followed cooking directions)
1 (10-oz) can original Rotel tomatoes
1/2 t. garlic powder
Salt and pepper to taste
Cook shrimp according to directions. Peel and pat dry with paper towels to remove moisture. Cut each shrimp into 4 small, bite-sized pieces, if desired.
Cook grits according to package directions in chicken broth as liquid. I used about 1/2 cup extra broth, but you could add a little water to get creamier grits.
Stir together cooked grits, 3/4 cup Cheddar cheese, and 3/4 cup Monterey Jack cheese. Saute green onions in butter for about 5 minutes. Combine grits, green onion mixture, shrimp, tomatoes, garlic powder, salt and pepper.
Pour into lightly greased 2-quart baking dish. Sprinkle top with remaining cheese. Bake for 20 to 30 minutes.
Serves 6.
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