Peach dream dessert

Hands down this is my all time favorite Peach dessert.  I have been making it for years, so good and easy.  With it being peach season I busted this one out the other day.  Serve with a scoop or two of ice cream and you have a hit.

1 Package white cake mix

1 1 /4 cup oats

1/2 cup margarine

1 egg

1/2 cup chopped walnuts

1/4 cup brown sugar

4-6 fresh peaches sliced

Combine cake mix, 6 tbs margarine and 1 cup oats. (reserve the rest of oats for topping). Add egg and mix, press into a 9 x 13 pan. Pour peaches over crust.  To reserved crumbs, add 1/4 cup oats, 2 tbs margarine, nuts and brown sugar. ( I actually make more of the topping because I like it so much)  Beat and sprinkle over peaches. Bake at 350 degrees for 30-40 minutes. Serve with vanilla ice cream.

Creamy 5-Cup Fruit Salad

Creamy 5-Cup Fruit Salad

*Serves 4-6 as a side dish

1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

Honey Lime Fruit Salad

Honey Lime Fruit Salad

*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

*Serves 4

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.