Fresh Peach Pecan Kuchen

Fresh Peach Pecan Kuchen

1 pkg plain yellow cake mix

1 cup sour cream

10 tbsp butter, melted

1 large egg

3 cups ripe fresh peaches, peeled, pitted, & sliced ¼ inch thick (1 ½ pounds or 4 large peaches)

½ cup sugar (the peaches I used were so sweet, I only sprinkled some sugar over the top)

½ tsp. cinnamon

½ cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan with butter or Pam.  Mix the cake mix, sour cream, 4 TBLS of the melted butter, and the egg with an electric mixer just until mixture comes together into a thick dough. Press dough evenly over the bottom to the pan so it reaches the sides of the pan. Bake for 10 minutes

Remove Pan from oven but leave the oven on

Arrange the peach slices in rows across the top of the warm cake, sprinkle with Cinnamon & sugar, drizzle with remaining melted butter & top with pecans. Bake until looks golden brown and a toothpick inserted in the center comes out clean. 30 to 32 minutes (mine took more like 40 minutes) remove from oven, cool 20 minutes before serving.

*Store covered in plastic wrap for up to 3 days at room temperature, or up to a week in refrigerator. Or freeze it wrapped in aluminum foil for up to 6 months. Before serving open the foil and reheat the kuchen in a preheated 300 degree oven until warmed through.

**Frozen or canned peaches can be used but drain them well and slice them thin.

Pina Colada Fruit Salad

Ingredients

•1-1/2 cups green grapes

•1-1/2 cups seedless red grapes

•1-1/2 cups fresh blueberries

•1-1/2 cups halved fresh strawberries

•1 can (8 ounces) pineapple chunks, drained

•1/2 cup fresh raspberries

•1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed

•1/2 cup sugar

•1/2 cup pineapple-orange juice

•1/8 teaspoon almond extract

•1/8 teaspoon coconut extract

Directions

•In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Nutritional Facts

 3/4 cup equals 196 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 12 mg sodium, 46 g carbohydrate, 2 g fiber, 1 g protein.