Here are few of the many previous peach recipes that have been posted here. Melly's Vanilla Bean Peach Preserves Pickled Peaches Ginger Peach Jam Annie's Pineapple Peach Salsa Honey Packed Peaches Search pulls up many more but these are my favorites. There is also the Peach Jalapeno jam in the BBB. Dave

this recipe was done on local tv cooking segment and it looked sooooooooooo good Peaches & Bacon Panini Serves 2 INGREDIENTS: 1-2 large yellow peaches, pitted and sliced 4 slices bacon, fully cooked Fresh mozzarella, thinly sliced (as much as you like) French baguette, sliced crosswise into 5ÂÂ sections OR ciabatta rolls (I would not recommend sliced breads) DIRECTIONS: Preheat the panini grill to medium-high heat (375ÂÂF). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

These are peanut recipes, I am hoping to try at Christmas. Tradewinds Spiced Peanuts Here's a delicious trio of spiced nuts from around the world - South America, Asia and Africa. Keep them on hand for snacking, or package them in attractive canisters or tins for gifts. Hot Spicy Peanuts: 3 cups dry-roasted, unsalted peanuts 1 tablespoon peanut oil 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper Oriental Peanuts: 3 cups dry-roasted, unsalted peanuts 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 1 tablespoon granulated sugar 1 tablespoon ground ginger 1 tablespoon garlic powder Moroccan Peanuts: 1 large egg white 3 cups dry roasted, unsalted peanuts 1/2 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground cumin 2 teaspoons salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper Preparation: Hot Spicy Peanuts: In a medium bowl, toss peanuts with peanut oil to coat well. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Store in tightly covered container. Oriental Peanuts: Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. Bake at 350°F, in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container. Moroccan Peanuts: Preheat oven to 300°F. In a medium bowl, beat egg white with 1 tablespoon water until frothy. Add peanuts; toss to coat well. If necessary, pour peanuts into a strainer and let any excess liquid drain off. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in a single layer on a nonstick baking sheet. Bake at 300°F, in center of oven for 15 minutes. Stir peanuts, reduce heat to 275°F, and bake 45 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan 30 minutes. Store in tightly covered container. Makes: 9 servings per flavor (1/3 cup per serving) Here is another, again with peanuts. Spiced peanuts with Cajun seasoning blend and cayenne pepper. Ingredients: a.. 2 teaspoons vegetable oil b.. 1 1/2 teaspoons Cajun or Creole seasoning blend or chili powder c.. 1/4 teaspoon cayenne pepper, ground d.. 2 cups lightly salted dry roasted peanuts Preparation: Heat oil in a skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for 2 minutes stirring constantly. Serve warm or at room temperature. Store for up to 3 weeks in a tightly covered container. Serves 8.

We had them for New Years dinner and really enjoyed them too! Very tasty and not difficult to make.