Type what you have

Ingredients

• ✓ peach preserves
• sweet sausage
• spaghetti sauce
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir spaghetti sauce and peach preserves with the sausage to coat. Pour water into the sauce jar and swirl it around to collect any extra sauce from the sides of the jar; pour into the skillet and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens slightly, adding more water as needed to keep sauce from becoming too sticky, about 10 minutes.

By My Lady Luck

Ingredients

• ✓ peach preserves
• ham
• brown sugar
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place ham in the prepared roasting pan; pierce several times with a fork.
3. 3 Combine brown sugar, peach preserves, and mustard in a bowl; spread over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 90 minutes, basting regularly. Remove foil; continue baking until hot in the center, 30 to 45 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Kristen Ostlund

Ingredients

• ✓ peach preserves
• water
• peach
• rice
• vanilla bean paste
• salt
• coconut oil
• pecan
• sugar
• cinnamon
• heavy cream

Instructions

1. 1 Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
3. 3 Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
4. 4 Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

By thedailygourmet

Ingredients

• ✓ peach preserves
• all-purpose flour
• sugar
• butter
• salt
• baking powder
• baking soda
• buttermilk
• egg
• vanilla extract
• almond
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
2. 2 Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
3. 3 Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
4. 4 Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
5. 5 Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
7. 7 Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

By Bibi

Ingredients

• ✓ peach preserves
• honey
• brown mustard
• hot pepper sauce
• chicken
• creole seasoning

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Ingredients

• ✓ peach preserves
• cream cheese
• confectioners sugar
• vanilla extract
• whipped topping
• graham cracker crust
• peach

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in confectioners' sugar until fully incorporated.
3. 3 Add peach preserves and vanilla; beat until combined.
4. 4 Fold in whipped topping until evenly incorporated and smooth.
5. 5 Pour 1/2 of the cream cheese mixture into each graham cracker crust and spread evenly. Refrigerate until set, at least 1 hour.
6. 6 Garnish the top of the cheesecake with fresh peach slices before serving.

By lchoward

Ingredients

• ✓ peach preserves
• worcestershire sauce
• apple cider vinegar
• orange juice
• tequila
• onion
• garlic
• salt
• pepper

Instructions

1. 1 In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

By MAGIRITARZ

Ingredients

• ✓ peach preserves
• pork loin
• taco seasoning mix
• vegetable oil
• salsa

Instructions

1. 1 Season pork with taco seasoning. Heat oil in a large skillet over medium-high heat. Add pork; cook until browned, 5 to 7 minutes. Stir in salsa and peach preserves until combined.
2. 2 Cover the skillet; reduce the heat. Simmer gently for about 10 minutes, then serve.

By CHRISTYJ

Ingredients

• ✓ peach preserves
• white wine vinegar
• horseradish
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ peach preserves
• cooking spray
• crescent roll dough
• neufchatel cheese
• white sugar
• egg
• almond extract
• peach
• all-purpose flour
• brown sugar
• white sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
3. 3 Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
4. 4 Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
5. 5 Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

By lutzflcat

Ingredients

• ✓ peach preserves
• worcestershire sauce
• chile paste
• vegetable oil
• pork chop
• ginger
• cinnamon
• salt
• pepper
• white wine

Instructions

1. 1 Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
4. 4 Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
5. 5 Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

By Virginia C

Ingredients

• ✓ peach preserves
• mini chocolate chip
• orange marmalade
• apple butter
• pineapple preserves
• cherry preserves
• strawberry jam
• raspberry jam
• yogurt
• egg
• sugar
• butter
• salt
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• sugar
• cream cheese
• sweetened flaked coconut
• oatmeal
• almond
• pecan
• walnut
• butter
• cinnamon
• brown sugar
• all-purpose flour

Instructions

1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ peach preserves
• chicken breast
• salt
• black pepper
• olive oil
• soy sauce
• garlic
• mustard
• peach

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken breasts with salt and black pepper; set aside. Combine peach preserves, olive oil, soy sauce, garlic, and Dijon mustard in a bowl; season with salt and black pepper. Reserve about ½ cup peach sauce for basting.
3. 3 Cook chicken on the preheated grill until golden brown on bottoms, 6 to 7 minutes; flip and cook 5 to 6 minutes more. Brush peach sauce on both sides of each breast; cook until no longer pink in centers and the juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Cook peach halves, cut-sides down, on the preheated grill for 2 minutes; flip and brush with reserved ½ cup peach sauce. Cook until peaches are tender, 3 to 4 minutes.

By SOMEONESWT

Ingredients

• ✓ peach preserves
• ham
• clove
• cinnamon
• brown mustard
• brown sugar
• apple cider vinegar
• peach nectar
• peach
• ginger root
• cherry pepper
• cinnamon stick

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette

Ingredients

• ✓ peach preserves
• garlic
• ginger
• chili garlic sauce
• lemon juice
• aluminum foil
• cooking spray
• salmon fillet
• salt
• black pepper
• sesame seed
• green onion
• lemon juice

Instructions

1. 1 Stir peach preserves, minced garlic, powdered ginger, chili garlic sauce, and lemon juice together in a microwave-safe bowl until blended. Microwave on high for 30 to 35 seconds, or until boiling. Carefully remove from the microwave and stir again; set aside.
2. 2 Create a foil sling for the air fryer by cutting a piece of foil wide enough to cover the bottom of the air fryer basket and go up two sides about 2" inches. Spray the foil with cooking spray and place in the basket. Poke a few holes in the foil to align with the holes in the basket to allow airflow.
3. 3 Season both sides of the salmon fillets with salt and pepper and place on the foil sling. Lightly spray with cooking spray.
4. 4 Air fry at 390 degrees F (198 degrees C) for 8 minutes. Test for doneness with an instant read thermometer. Farmed salmon is "medium" at 125 degrees F (51 degrees C), and wild salmon is "medium" at 120 degrees F (48 degrees C). If needed, add air frying time in 3-minute increments, until salmon reaches preferred doneness.
5. 5 Lift the salmon filets from the air fryer using the sides of the foil sling.
6. 6 To serve, pour prepared glaze over fillets and use the remainder of the glaze as a sauce. Sprinkle fillets with sesame seeds and green onions and drizzle with lemon juice.

By Bibi

Ingredients

• ✓ peach preserves
• ground beef
• hot pepper sauce
• cajun seasoning
• worcestershire sauce
• parsley
• onion
• bread crumb
• milk
• egg
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 2 In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3. 3 Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4. 4 In a small bowl, combine the barbeque sauce and peach preserves.
5. 5 When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

By Doreen

Ingredients

• ✓ peach preserves
• ketchup
• brown sugar
• bourbon
• apple cider vinegar
• worcestershire sauce
• mustard
• montreal steak seasoning
• liquid smoke
• chicken breast
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
3. 3 Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
4. 4 Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
5. 5 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
6. 6 Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ peach preserves
• sesame seed
• brown rice
• mixed vegetable
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• rice wine vinegar
• dijon mustard
• sesame oil
• blueberry
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ peach preserves
• salt
• cinnamon
• baking powder
• all-purpose flour
• egg
• white sugar
• butter
• peach
• bourbon
• kosher salt
• all-purpose flour
• egg
• sugar
• cream cheese
• salt
• white sugar
• butter
• graham cracker crumb
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 To make the crust: Stir graham cracker crumbs, melted butter, sugar, and salt together in a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
3. 3 Bake in the preheated oven until set and golden, about 10 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Leave the oven on.
4. 4 Prepare the cheesecake while crust cools: Beat cream cheese and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined. Pour filling into the cooled crust.
5. 5 Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
6. 6 Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.
7. 7 While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low, beating until just combined.
8. 8 Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake. Carefully slide rack back in and close oven.
9. 9 Continue baking until topping is golden on top and cheesecake is almost set in center, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let cheesecake stand in oven for 1 hour.
10. 10 Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.

By thymeforpineapple