Two delicious new recipes

This last week, my Bountiful Baskets subscription overwhelmed me with produce, so I've been trying some new recipes.  Both were AMAZINGLY delicious, so I'm passing them along.

#1  Caprese Flatbread Sandwiches (from here) That site has too many pictures for me to copy and paste the recipe.

#2  Peaches and Cream Pie (from here)  I used a premade graham cracker crust because I'm lazy like that, and it was still absolutely fabulous.  (I didn't use almond extract, just vanilla.  I think the cooked peach filling would be even better with a teeny bit of lemon juice in it, but I didn't have any to add.)

Fresh Peaches ‘n Cream Pie
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could technically make 2 pies.**

1 cup sugar
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract

5 large peaches

baked pie crust (either homemade or store bought–I just used what I already had. I have also used a graham cracker crust with success!)

Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit. I like to let it cool down a bit.

1/2 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. cream (I use heavy whipping cream and I whip it up with my Kitchenaid)

3 oz. cream cheese

Add sugar, almond extract and vanilla to the cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill in the fridge.

Slice up the remaining 3 peaches. Lay them on top of the cream cheese filling.

Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill until ready to serve.

Barbecue Beef Sandwiches

I made this for dinner today and it was oober yummy and well received by the Mikey.

BBQ Beef Sandwiches

3 Pound beef boneless chuck roast

1 C. BBQ sauce

1/2 C. apricot preserves

1/3 C. green bell pepper

1 Tbsp Dijon mustard

2 tsp. packed brown sugar

1 small onion, sliced

12 kaiser or hamburger buns

1. Trim fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5 quart slow cooker.

2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat for 7 to 8 hours or until beef in tender.

3. Remove beef to cutting board; cut into thin slices; return to cooker.

4. Cover and cook on low for 20 to 30 minutes longer or until beef is hot. Us slotted spoon to remove meat from drippings. Fill buns with beef mixture.

Note: apricot preserves can be substituted with peach or orange marmalade.

I used a vinegar based BBQ sauce so if you don't I recommend adding 1 or 2 Tbsp of apple cider vinegar. Also I diced the onions instead of slicing them and shredded the meat because it was so tender and moist it was falling apart.