Creamy BBQ Pasta Salad

Creamy BBQ Pasta Salad
Makes about 10-12 servings

  • 2 cups mayonnaise (use eggless mayo so you don't have to worry as much about refrigeration) 
  • 1/4 cup apple juice 
  • 2 Tbsp Sweet Honey flavored KC Masterpiece® BBQ Dry Rub Mix 
  • 1 Tbsp honey 
  • 2 tsp apple cider vinegar 
  • salt + pepper to taste 
  • 1 box dry gluten-free elbow noodles, prepared as directed, drained and cooled 
  • 10 pieces crisp cooked bacon, crumbled 
  • 1/2 purple onion, diced 
  • 1 cup frozen peas 
  • 1/4 cup green onions, sliced 

In a large bowl, combine the mayonnaise, apple juice, dry rub mix, honey, apple cider vinegar, salt and pepper. Add the cooked and cooled noodles and toss to coat completely in the dressing.

Add the bacon, red onion, and frozen peas. Fold until well combined. Taste and adjust seasoning if desired (be careful with the salt at first if your bacon is salty, as you may not need much). Top with sliced green onions and additional bacon crumbles for garnish.


Grilled Fresh Peaches

Grilled Fresh Peaches
Makes 6 servings
  • 3 fresh pieces, cut in half, pits removed 
  • Olive oil spray 
  • Vanilla ice cream (I used dairy-free cashew milk frozen dessert) 
  • Caramel sauce (I used my dairy-free version) 
Preheat gas or charcoal grill to medium heat. Spray peach halves with olive oil and place cut-side down on the grill grates or on a preheated grill pan. Grill for 3-5 minutes per side or until peaches begin to soften and have grill marks. Remove from grill and place on a platter to cool slightly before serving.

Top with vanilla ice cream and drizzle with caramel sauce. Add a fresh mint leaf for garnish (optional).

Peach Berry Frozen Yogurt Pops

Peach Berry Frozen Yogurt Pops
Makes 10-12 pops, depending on size

  • 2 cans peaches in 100% juice 
  • 1/4 cup peach juice (reserved from the can) 
  • 12 frozen whole strawberries 
  • 1 5-ounce container strawberry or vanilla flavor dairy-free yogurt 
Place canned peaches, 1/4 cup reserved juice, frozen strawberries, and yogurt in a blender and pulse until smooth. Pour into zip-top pouches or popsicle mold and freeze for 4 hours or until frozen solid. Remove from freezer just before serving.

Peach Bourbon Cocktails

Peach Bourbon Cocktails
Makes about 4-6 servings

Simple syrup:
  • 1/2 cup water 
  • 1/2 cup sugar 
  • fresh mint stem and leaves 
  • 1-inch knob fresh ginger, sliced 
In a small saucepan, combine the water and sugar over medium high heat. Bring to a boil and stir mixture with a rubber scraper to combine. Turn heat to medium low and add the fresh mint and ginger. Simmer for 5 minutes to infuse flavor. Strain liquid into a jar and refrigerate until cold (this can be stored for several weeks in the refrigerator).

  • 1 recipe simple syrup 
  • 1 fresh peach, pitted and diced (plus a few thin slices for garnish) 
  • 6 fresh mint leaves (plus a few for garnish) 
  • 4 oz peach juice (drained from a can of peaches in 100% juice) 
  • 4 oz bourbon 
  • 1 liter ginger ale 

In a glass picture, muddle the simple syrup, diced peaches and mint leaves using a wooden spoon. Add peach juice and bourbon. Fill pitcher the rest of the way with ginger ale.

Pour drink over crushed ice in a glass and add a slice of fresh peach and a mint leaf for garnish.

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