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Buffalo Chicken Puff Pastry Pinwheels

By 1 Comment

Spice up your next party with these delicious Buffalo Chicken Puff Pastry Pinwheels! If you’re a fan of buffalo hot wings, you’re going to love this recipe. And did I mention they’re easy to fix? A perfect appetizer for your next gathering.

Buffalo Chicken Puff Pastry Pinwheels.

These Puff Pastry Pinwheels become an exciting appetizer selection made with chicken, Buffalo hot wing sauce and cream cheese. Packing just the right amount of heat, this is a delicious and easy appetizer recipe that’s sure to impress your guests.

Plus, they’re easy to make and can be prepared in advance, making them perfect for parties and events. Give them a try and see for yourself just how delicious they are!

And, what a treat to find Blond Beard’s, a local Colorado Company. Owners Adam and Cara Nelson, aka Mr. and Mrs. Blonde Beard are addicted to wings and have created the world’s first craft buffalo sauce, It’ll make you smile and inspire you to cook, share, eat and be happy.

Their IPA Buffalo Sauce was absolutely perfect in flavor and heat to make these puff pastry pinwheels. Using puff pastry for appetizers is an easy way to show off. Just like with this recipe for Sausage Pigs in A Blanket. One of my more popular appetizer recipes.

Disclaimer: I need to let you know that I received free product from Blond Beard’s. My opinion about the product is my own.

Let’s take a look.

Table of contents

Ingredients you’ll Need

To make these pinwheels, you’ll need just a few simple ingredients.

Ingredients to make Buffalo Chicken Puff Pastry Pinwheels

  • Frozen Puff Pastry Dough: Puff pastry can be found in the bread freezer section of your local grocery store.
  • Shredded Chicken Breast: Simply cook a chicken breast before you start this recipe, then shred the meat. A Rotisserie chicken works well here.
  • Whipped Cream Cheese: Those tubs of whipped are easier to use for spreading, but you can also use a regular block of cream cheese. Just make use it’s at room temperature before using.
  • Buffalo Wing Sauce: If you can’t find Blond Beard’s in your area, you can order it from their website. Or use your favorite brand.
  • Celery
  • Grated White Cheddar Cheese

Ingredient Substitutions

  • Chicken: Use cooked shredded chicken thighs in place of chicken breasts.
  • Cheese: Use any type of good melting cheese for these cheese pinwheels. Yellow cheddar, sharp cheddar, or even Muenster cheese will work well here. Even though you’re going to dip these in Homemade Blue Cheese Dressing, you can also use blue cheese for the cheese mixture filling.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions, It’s Easy

Ingredients to make buffalo chicken pinwheels in a bowl.
Mixing ingredients to make Buffalo chicken puff pastry pinwheels.
  • Step 1: In a medium bowl, combine all ingredients except the puff pastry sheet.
  • Step 2: Using a fork, stir until well combined.
Spreading chicken buffalo mixture on puff pastry.
Puff pastry covered with Buffalo Chicken spread.
  • Step 3: Roll out one sheet of the puff pastry on a parchment paper lined baking sheet pan.
  • Step 4: Using a spreader knife, spread the mixture to about ½ inch from the edges of the puff pastry sheet.
How to roll buffalo chicken puff pastry pinwheels.
Cutting puff pastry pinwheels to bake.
  • Step 5: Start rolling filled puff pastry into a tight even roll. Shift your hands across the puff pastry as your roll to keep the roll even.
  • Step 6: Cut off the end tips of the roll, then slice into on inch thick pinwheels.
Buffalo Chicken Puff Pastry Pinwheels Ready to bake.
  • Step 7: Lay the pinwheels flat and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes, or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

Frequently Asked Questions

What is Puff Pastry?

Puff Pastry is a light and flaky pastry made by layering shortening and pastry dough. Then rolling out the folded dough repeatedly yielding a pastry made up of dozens of layers. The pastry puffs when baked because the moisture in the shortening creates steam between the layers, causing them to separate. Source: Pepperidge Farm Puff Pastry.

What’s The Easiest Way to Cook A Chicken Breast For This Recipe?

While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray. Roast in the oven at 375 degrees until cooked. An instant read thermometer should read 165 degrees when inserted into the thickest part of the chicken. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks. You could also grill or microwave the chicken until done.

Can Puff Pastry Pinwheels be made Ahead of Time?

This warm pastry appetizer is best served warm out of the oven. However, they can be stored in the refrigerator covered with plastic warp. Once you’re ready to serve, place the plate in the microwave and heat on high at 10 second increments until pinwheels are warm. They are also good served at room temperature.

Storage

Store any leftovers tightly covered in the refrigerator for up to a week. To eat, serve at room temperature, or microwave individual pinwheels at 10 second increments, or until warm.

Additionally, these freeze well and if properly stored will keep in the freezer for up to six weeks. To prepare them for the freezer, simply wrap each cooked pinwheel pastry well in plastic wrap, then place them in a freezer-safe bag. They’re fragile, so store them carefully until ready to use.

Just take a few out, remove them from the plastic wrap and microwave to warm them up.

Tips for Success

  • Let the cream creese sit at room temperature for thirty minutes to an hour. The softer it is, the easier it will be to mix and roll the pastry sheets.
  • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
  • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add one tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t overdo, or the egg wash will be too heavy, and you’ll have scrambled eggs on top of the pinwheels.

Recipe for Buffalo Chicken Puff Pastry Pinwheels

Buffalo chicken puff pastry pinwheels.

More Appetizer Recipes You’ll love

If you’re like us and love a little spice, here are some more appetizer recipes that should be right up your alley. And check out Blond Beard’s site for more appetizer recipes. This recipe for Classic Buffalo Wings using their Chicken and Waffles Wing Sauce sounds amazing.

And if you’re a Buffalo sauce fan, don’t miss my recipe for Buffalo Shrimp, and Buffalo Chicken Meatballs, both are crazy delicious.

And Appetizer Recipes from my site:

And if you’re looking for more finger food recipes, don’t miss my Appetizer Category. You’ll find lots of fabulous small bite recipes including the most popular on my site for Mexican Shrimp Cocktail Campechana.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Buffalo chicken puff pastry pinwheels.
Print Recipe
5 from 1 vote

Buffalo Chicken Puff Pastry Pinwheels

Buffalo Chicken Puff Pastry Pinwheels are a delicious appetizer or snack that's perfect for any occasion, whether it's a party or a casual get-together.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12 pinwheels
Calories: 74kcal
Author: Lea Ann Brown

Equipment

  • 1 Baking Sheet

Ingredients

  • 1 Cup Chicken breast cooked and shredded
  • ¼ cup celery diced
  • ¾ cup cream cheese softened
  • ¼ cup White Cheddar Cheese shredded
  • ⅛ cup Blond Beard's IPA Hot Sauce
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine all ingredients except the puff pastry sheet. Use a fork to stir until well combined.
  • Roll out one sheet of the puff pastry on a baking sheet pan lined with parchment paper. Using a spreader knife, spread the mixture to about ½ inch of the edges of the puff pastry sheet.
  • Start rolling the pastry into a tight roll. Shift your hands across the puff pastry as your roll to keep the roll even. Cut off the end tips of the roll, then slice into 1-inch thick pinwheels.
  • Lay the pinwheels flat, sprinkle with salt and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

Notes

Tips for Success
  • Let the cream creese sit at room temperature for 30 minutes to an hour. The softer it is, the easier it will be to mix and roll.
  • While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray, and roast in the oven at 375 degrees until cooked. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks.
  • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
  • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add 1 tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t over-do, or the egg wash will be too heavy and you’ll have scrambled eggs on top of the pinwheels.
Serve warm pinwheels with Blue Cheese Dressing or Ranch Dressing for dipping.

Nutrition

Calories: 74kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg

Buffalo Chicken Puff Pastry Pinwheels … They’re What’s For An Appetizer

Guide To Colorado Palisade Peaches + Recipes (2025)

By 4 Comments

Nothing evokes a foodie fever pitch more than the arrival of our Colorado Palisade peaches. They’re a symbol of our Colorado Summers and play a part in defining our culinary history. Let’s take a look.

A case of fresh Colorado Palisade peaches.

Table of contents

Where Are Colorado Peaches Grown?

Palisade Peaches are grown on our Western Slope, in and around the Town of Palisade, near Grand Junction. It’s the same area where many of our Colorado wineries are located.

With an unusually temperate climate it’s been called the fruit basket of Colorado.

For those of you who aren’t familiar with Western Colorado, this part of the state is referred to as The Western Slope. And we call our peaches, Palisade Peaches or Western Slope Peaches.

Check out this popular Western Slope Peach Recipe inspired by a Grand Junction Pizzeria for Jalapeno, Bacon Peach Pizza.

History of Palisade Peaches

In 1881, colonizers began settling and developing the town of Palisade. Farmers quickly discovered the nutrient rich soil in this area, they and they began planting vegetables and grains.

Realizing that the rainfall wasn’t adequate for growing fruit trees, a man named John Harlow spearheaded a project to divert water from the Colorado River for irrigation, making it possible to cultivate orchards.

By the beginning of the 20th century 20,000 pounds of Palisade peaches were being shipped yearly to markets across the country. Orchards then expanded to include apples, pears, apricots and cherries. Vineyards proliferated, as well.

Today Palisade, Colorado is home to thousands of acres of orchards, farms and vineyards. Source: Coloradoinfo.com

Try this Old Fashioned Cinnamon Pecan Peach Bread Recipe.

Why We Love Colorado Peaches

Ripe peaches on a peach tree.

Colorado peaches are known for being extra juicy and extra sweet. This is thanks to the unique combination of high altitude, long hot sunny days and cool Colorado summer nights … perfect conditions for fruity sugars to develop.

There’s simply nothing better than leaning over the sink to eat a juicy ripe chin dripping Palisade peach.

This Fresh Peach BBQ Sauce is a great way to showcase those ripe peaches.

Colorado Peach Facts

  • There are over 2,400 acres of peach orchards in Colorado. Colorado ranks 6th in peach production in the United States.
  • Prime locations for growing peaches are Mesa, Delta, Montrose and Montezuma counties.
  • Peaches account for 75% of all fruit production in the State of Colorado.
  • Palisade peaches are also known for their nutritional value. They are a good source of vitamin C, fiber, and potassium. They are low in calories and can be part of a healthy diet.
  • Source: Colorado State University Extension

What Variety of Peaches Are Grown In Colorado?

There are two types of peaches grown on our Western Slope. Freestone and Clingstone. Freestone peaches are used for fresh peach sales, and Clingstone peaches are generally used for canning and processing.

Try this recipe for Freezer Peach Jam.

When Is Palisade Peach Season?

Peach trees in bloom.

Depending on weather conditions, Colorado Peach Season begins in July and can last through September. So make travel plans to visit our Western slope in late Summer.

This recipe for Blueberry Peach Pie is a perfect Summer Dessert.

Where to find Palisade Peaches

Colorado fruit stand.

If you live in, or are visiting Colorado it’s easy, they’re practically everywhere you look. Late Summer early Fall you’ll find tented roadside stands selling fresh peaches all across the state. I’ve even seen stands in gas station parking lots selling Colorado produce.

Visit a local neighborhood Farmer’s Market. Almost every market statewide will host a fruit stand selling Palisade peaches.

Check grocery stores during peach season, even some of the larger chains will carry fresh Colorado produce. Look for the Colorado Proud banners.

Palisade peach farmers are eager to connect with local non-profit groups as Peach Sale Fundraisers. For example, each year, one may be able to order a case of Palisade peaches or pears from organizations such as Rotary Clubs. A case generally runs about $37. Orders are taken in July, then start counting the days until pick up in late August.

Hand-picked and hand-packed, a case of these peaches is stunning in appearance and beautiful with peach flavor.

Once you have those peaches home, make this recipe for Pork Meatballs with Peaches.

Want To Ship Colorado Peaches For Gifts?

Want to share our high altitude love with friends and family? The Colorado Peach Company will ship Palisade Peaches during peach season.

Want to pick your own Peaches?

Where to pick your own peaches in Colorado? Businesses like the family-owned Palisade Peach Shack offer U Pick Tours through their beautiful cherry, apricot and peach orchards during Summer season. Just head over to their website to learn more and book that tour. You can also pick up a fresh pie and fruit jam to take on the road with you.

How to pick a Perfect Peach

Think about when you’d like to eat those peaches. It all depends on how quickly you’re going to use them. If you’re buying just a few peaches as a snack for the next couple of day, purchase fresh peaches from your local Farmer’s market.

Gently squeeze the peach, and if it gives a little, the peach is ripe and ready to eat. If the peach is still firm, it would be a good candidate for a peach salad, as it will hold up better. This peach will be ready to eat as a snack in a couple of days stored at room temperature.

The best peaches should have vibrant yellow and golden-reddish skin. Skip peaches that have green spots, bruises or dents.

The scent of a peach is an excellent indicator of what the flavor will be. If the peach smells sweet, fragrant and very peachy, that’s what the flavor will be. If the peach has no fragrance, there will also be no flavor.

How To Store Fresh Palisade Peaches

Ripe Palisade peaches in a bowl.

When left at room temperature, peaches ripen quickly. So how do you store fresh peaches when you buy in quantity? Your refrigerator produce bin is your best friend.

Fresh Peaches will keep in the refrigerator for up to a couple of weeks.

Just take out one or two a day and leave on the counter to ripen, away from direct sunlight.

Peach Tips

And if you’re still looking for ways to use up those peaches, make this Easy Freezer Peach Jam Recipe and then slather that jam on Salmon Fillets for Peach Jam Glazed Salmon.

  • Be gentle when handling peaches. They can bruise easily.
  • Peaches will continue to ripen at home. Leave them at room temperature on the kitchen counter, away from direct sunlight.
  • And, rest them on their shoulder, rather than sitting up right resting on the bottom or the peach.

How to freeze Peaches

freezing sliced peaches.

If you buy a case of peaches and are worried you won’t be able to use them up. Peaches are very easy to freeze. Here’s how:

  • Peel and slice the peaches. Tip: It’s much easier and faster to peel the peaches while they are whole, before slicing.
  • Place the peach slices on baking sheets lined with parchment paper for easy cleanup.
  • Place the peach slices so they are not touching.
  • Place the pans of peach slices in the freezer. They should take around four hours to freeze, or better yet, plan for them to stay in the freezer overnight.
  • Transfer the frozen peach slices to resealable freezer safe plastic bags. Press as much of the air out as possible and store in the freezer.

This method will allow you to use as many peach slices as you wish. Frozen peaches will keep up to six months in a refrigerator freezer, or up to a year in a stand alone freezer.

Tip: Frozen peaches are excellent choice for making Fresh Peach Ice Cream.

Just Want To Play Tourist?

The Peach Shack Market is conveniently located just off the Palisade I-70 exit. It’s a great place to stop to pick up Colorado food souvenirs like jars of Palisade Peach Jam, Pie Pie Jam, Cherry Jam and Pear Jam. Not to mention peach and pear butters. You’ll also find specialty items like Palisade Peach Jalapeno Vinaigrette, Peach Honey and Spiced Pear Vinaigrette. And did I mention freshly made peach pies, peach hand pies and ice cream? There’s also a selection of Colorado T-shirts.

A very convenient stop to grab Colorado gift souvenirs to take home to friends and family.

And when you’re done shopping, take a drive along the Palisade Fruit and Wine Byway. A short drive will take you across the Colorado River to meander trough hillside vineyards, peach and pear orchards. It’s a scenic way to see what this what this very special agricultural area is all about.

And you can stop along the way for some wine tasting. We enjoyed some lovely sips of wine at Colterris Winery. With indoor and outdoor seating, it’s a lovely way to learn about Colorado wine.

Want To Celebrate Grand Junction Peaches?

Palisade peach festival logo.

Experience Palisade peaches at their finest during the Palisade Peach Festival. It’s an event to celebrate the local farmers and businesses that put Colorado peaches on the map.

You can purchase tickets for an orchard tour, or attend the Lion’s Club Pancake Breakfast. There’s a “Just Peachy” 5k event. Peach eating contests, BBQ smack-downs, culinary demonstrations … and more.

Palisade, Co and Grand Junction, CO are conveniently located along I-70, our major east-west Interstate. Going West take Exit 42 to reach Palisade and just a few miles further West, exit 37 to reach Grand Junction.

In Conclusion

If you are planning to visit Colorado during the summer months, be sure to stop by Palisade and taste our delicious peaches. You can visit one of the many orchards in the area, stop at one of the local restaurants for lunch, go on a peach tasting tour, or attend one of the peach festivals. You won’t be disappointed!

And if you visit Breckenridge Brewery, one of Colorado most popular breweries located in Breckenridge, or Littleton, CO, you can even order a Palisade Peach Beer. A fruit forward, unfiltered American Style Wheat Ale bursting with bright and juicy peach flavor.

Colorado Palisade peaches are a true gem of the fruit world. Their unique flavor and nutritional value make them a favorite among fruit lovers. If you have never tasted a Palisade peach, put it on your bucket list. You won’t regret it!

Now that you’ve got a stash of those beautiful Colorado Peaches, here are some more popular recipes to make them shine.

Easy Peach Freezer Jam, No Canning Needed

By 2 Comments

Adding just a touch of cinnamon and nutmeg makes this the best tasting Peach Freezer Jam Recipe you’ll find. Best perk of all? This low sugar recipe uses a fraction of the sugar of most peach jam recipes to let the fresh peach flavor shine.

Jars of freezer peach jam.

Peach Freezer Jam is a simple, safe, and delicious way to preserve summer peaches without the lengthy process of traditional canning.

Sweet and juicy peaches are one of the most beloved fruits of the summer season. And making freezer peach jam is a tradition for me every year in August when Colorado Palisade peaches are at their peak.

And what a better way to enjoy their deliciousness year-round than by making some homemade freezer peach jam.

Unlike traditional jam making, freezer jam is an easy and quick way to preserve fresh fruit without having to go through the complicated process of canning.

And if you’ve never gone through the process of canning and sealing jars of jam, this freezer version is perfect for beginners. No water baths, no canning pots … peach freezer jam is a much simpler process.

The end result is a peach jam vibrant in color, and a flavorful spread that can be enjoyed on toast, scones, or even as a topping for ice cream.

Here’s a step-by-step guide to making your own delicious peach freezer jam.

Let’s take a look at this low sugar peach freezer jam recipe.

Ingredients You’ll Need

Ingredients to make freezer peach jam.
  • Fresh Peaches: Freestone variety preferred, as they’ll release easier from the stone.
  • White Grape Juice
  • No Sugar Needed fruit pectin
  • Sugar
  • Lemon
  • Cinnamon and nutmeg

Pectin Options

I’ve always used Sure Jell No Sugar Needed Fruit Pectin. Here are couple more options.

  • Ball Real Fruit Instant Pectin
  • Mrs. Wages No Cook Freezer Jam Fruit Pectin

Tools You’ll Need

  • Blender or Food Processor
  • Sauce pan large enough to poach peaches.
  • 3-quart sauce pan to simmer freezer peach mixture.
  • 8-ounce wide-mouth freezer safe canning jars.

Step by Step Instructions, It’s Easy!

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  1. Step 1: Prepare The Peaches: Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds.
  2. Step 2: Remove from water and place the peaches in an ice bath to prevent further cooking. Once cool, peel off the skin and dice into small pieces.
Pureeing peaches to make freezer peach jam.
  1. Step 3: Purée peaches in food processor or blender until smooth.
Making syrup for freezer peach jam.
Adding sugar and spices to cooked peaches to make freezer peach jam.
  1. Step 4: Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat. Then stir in pectin. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
  2. Step 5: Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
Jars of low sugar freezer peach jam.
  1. Step 6: Remove jam from heat and pour into sterilized glass containers, make sure to leave space on the top for the jam to expand in the freezer.
  2. Step 7: Let cool fully, then seal jars and store in freezer.

Tips for Success

  • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
  • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
  • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool to room temperature and leave some head space in the jar, the jars will hold up in a frigid freezer.
  • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
  • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin. And follow the instructions on the package.
  • Don’t use over-ripe fruit, which can make the jam runny.

FAQ’s

Can I Make Peach Freezer Jam Without Pectin?

Yes, but I wouldn’t. The consistency of the jam will be runny.

Is It Safe To Re-freeze Thawed Jam

It’s not recommended to refreeze thawed jam, as it can affect texture and quality. Only thaw what you plan to use within a few weeks.

Storage

  • Peach freezer jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
  • Once set up, store in the refrigerator for up to three weeks.
  • To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.

Serving Suggestions

  • Spread on toast, English muffins, fried biscuits or bagels.
  • Put a spoonful on pancakes or waffles.
  • Stir a little into oatmeal, or yogurt.
  • Try a scoop over vanilla ice cream.
  • Peach jam isn’t just for breakfast. Try this recipe for Peach Jam Glazed Salmon.
  • Or this classic appetizer: Serve over a block of cream cheese with crackers.
Peach jam in an antique glass server.

Freezer peach jam is a simple and delicious way to preserve the sweetness and flavor of fresh peaches.

With just a few ingredients and minimal preparation, you can create a spread that will allow you to savor the taste of summer at your fingertips.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Here in Colorado we are obsessed with our locally grown Palisade peaches. Here are more way to enjoy the bounty.

More Palisade Peach Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Thanks to 12 Tomatoes for this easy peach jam recipe.

Freezer peach jam in jars.
Print Recipe
5 from 1 vote

Freezer Peach Jam

Adding just a touch of cinnamon and nutmeg makes this the best tasting Freezer Peach Jam Recipe you'll find
Prep Time30 minutes
Cook Time10 minutes
Resting time12 hours
Total Time12 hours 40 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 40 ounces
Calories: 17kcal
Author: Lea Ann Brown

Equipment

  • 5 8-ounce canning jars

Ingredients

  • 1 1.75 oz. package no-sugar-needed fruit pectin
  • 5-6 ripe peaches peeled and diced
  • ¾ cup white sugar
  • ¾ cup white grape juice unsweetened
  • 5 8 oz. mason jars or tupperware containers
  • ½-1 tablespoon lemon juice
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Instructions

  • Bring a large pot of water to boil and carefully lower fresh peaches into water. A 7-quart Dutch oven works well here. Cook for 30 seconds, then remove the peaches from water and place in an ice bath to prevent further cooking.
  • Once cool, peel skin off and dice into small pieces. Purée peaches in food processor or blender until smooth.
  • Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
  • Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
  • Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
  • Remove jam from heat and pour into a container with a spout for pouring. A Pyrex type 2 quart measuring cup works good here. Pour into the canning containers, make sure to leave ½ inch space on the top for the jam to expand in the freezer.
  • Let cool fully, around 12 hours, then seal jars and store in freezer.

Notes

Freezer peach jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.
Tips for Success: 
  • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
  • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
  • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool and leave some head space in the jar, the jars will hold up in a frigid freezer.
  • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
  • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin.

Nutrition

Serving: 1ounce | Calories: 17kcal | Carbohydrates: 4g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.02mg

Freezer Peach Jam … It’s What’s for Summer

Sweet Red Wine Vinegar Salad Dressing

By 20 Comments

This Sweet Red Wine Vinegar Salad Dressing is beautiful in flavor with just the perfect sweet and tangy balance. All you need are six fresh ingredients and those fresh greens never had it so good.

Sweet red wine vinegar dressing in a mason jar.

What You Can Expect From This Recipe

Red Wine Vinaigrette is a classic salad dressing that can add a delicious flavor to your salads, vegetables, and other dishes. It is a perfect combination of tangy, sweet, and savory flavors, and it is easy to make at home with just a few simple ingredients.

Let’s explore what red wine vinegar dressing is, how to make it, and some tips for using it in your cooking.

This is a recipe we made in Culinary School and the best Sweet Red Wine Dressing recipe I’ve found. A popular dressing for a simple side dish Accompaniment Salad for any main course.

Table of contents

What Is Red Wine Vinegar Salad Dressing?

Technically this is a red wine vinaigrette, a salad dressing made from red wine vinegar, olive oil, and a few other ingredients. The vinegar gives the dressing its tangy flavor, while the olive oil adds richness and body. Other ingredients, such as Dijon mustard, garlic, honey, and herbs, can be added to enhance the flavor and complexity of the dressing. This is a red wine vinegar dressing that includes a little honey to bring a perfect blend of flavors that aren’t too sour or tart.

Dressing with Red Wine Vinegar makes a classic salad dressing. Let’s take a look.

Ingredients You’ll Need

Ingredients to make red wine vinegar dressing.
  • Extra Virgin Olive Oil: It wouldn’t be a vinaigrette without olive oil.
  • Honey: Honey adds just the right amount of sweetness to this dressing.
  • Red Wine Vinegar: Tangy, fruity and acidic. It’s the star of the show.
  • Lemon Juice, fresh squeezed. Lemon juice is famous for brightening flavors.
  • Kosher Salt and Freshly Ground Black Pepper, Chefs prefer Kosher salt due to it’s natural salty flavor.

Ingredient Substitutions

  • Honey: Agave Syrup is a good substitute for honey. I don’t recommend using Maple syrup as the complex flavors of caramel and vanilla will change the entire profile of this dressing.
  • Olive oil is customary when making vinaigrettes. However, if you’re in a pinch and find you don’t have any, you can always use a neutral oil. Canola oil and vegetable oils are considered neutral oils.

Step by Step Instructions, It’s Easy!

I recently heard someone say they were intimidated to make their own vinegar dressing. Too many ingredients, it feels complicated, there’s that emulsification thing.

Yes, I’ve slow drizzled oil into a whirling food processor until my arm ached, to make sure my dressing was blended in that oh-so professional emulsified way.

But more times than not, a whisk or a mason jar will work very well. Simplest is always best, because you’ll make it more often. And homemade is always better than a jar from the store.

This recipe has a couple more ingredients than just oil and vinegar, but hardly enough to be considered complicated.

Ingredients to make red wine vinegar dressing is a mason jar.
Red Wine Vinaigrette blended ingredients in a mason jar.
  1. Step 1: Place all of the ingredients in a Mason Jar.
  2. Step 2: Place the lid tightly on the jar and shake it for about a minute or until the ingredients are well blended and emulsified. Or combine ingredients in an oversized bowl and use a whisk to blend ingredients.
Red Wine Vinegar vs. Red Wine Vinaigrette

Red wine vinegar and red wine vinaigrette are two different things. Red wine vinegar is made by fermenting red wine. It’s popular for use in Mediterranean style recipes such as marinades and vinaigrettes. Red Wine Vinaigrette is made by using red wine vinegar along with olive oil and sweetness to make fresh salad dressing.

What’s The Best Red Wine Vinegar To Buy?

There are a lot of choices when browsing the vinegar aisle. You can’t go wrong with a high-end expensive brand from a vinegar specialty store, however, I always keep a bottle of Pompeian brand. It’s affordable and readily available at your local grocery store. I like this article from Saveur Magazine to help you decide.

How Do You Make A Healthy Vinaigrette?

This red wine vinegar dressing is naturally healthy. It’s gluten free, grain free, and dairy free.

Tips for Success

  • I like tender red leaf lettuce for this red wine vinegar dressing. Beautiful in color and soft in texture, it will welcome the flavor.
  • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.

Variations

  • Add in one or two tablespoons of Greek yogurt to make this a creamy red wine vinaigrette.
  • Add two tablespoons of grated Parmesan cheese for that cheesy feel.
  • Add a teaspoon of Italian Seasoning to give it an extra punch of flavor.

How To Use Red Wine Vinegar Salad Dressing

There’s more to vinaigrettes than just a dressing for your favorite salad. Here are some more uses. So what are the best ideas for red wine vinaigrette?

  • Use is as a marinade for grilled chicken, steak or even shrimp.
  • Toss vegetables with red wine dressing before roasting.
  • Use it to dress a pasta salad.
  • It’s great on a homemade Italian Sub Sandwich.

Storage

Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

Sweet red wine vinaigrette in a mason jar.

Red wine vinegar is a versatile dressing that can add flavor to a variety of dishes. It is easy to make at home with just a few simple ingredients, and it can be customized to suit your taste preferences.

Give it a try and see how it can elevate your cooking!

With all that said, here’s the recipe for the Sweet Red Wine Vinegar Dressing. A perfect blend of sweet and tangy. Fresh and healthy and waiting for that next perfect salad.

And if you’re in the salad mood, don’t miss my Salad Category, you’ll find a ton of great salad recipes, dressings and vinaigrettes. Including the most popular salad recipe on my site for Old Fashioned Taco Salad Recipe Made with Catalina Dressing.

And don’t miss the most popular salad dressing on my site for Homemade Blue Cheese Dressing. With hundreds of five star ratings, this is one you’ve got to try.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A jar of sweet red wine vinegar salad dressing.
Print Recipe
5 from 13 votes

Sweet Red Wine Vinegar Salad Dressing (Red Wine Vinaigrette)

Don’t be intimidated by making your own vinaigrettes. This Sweet Red Wine Vinaigrette is beautiful in flavor and easy to put together. 
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: Italian
Diet: Gluten Free
Servings: 8 salads
Calories: 64kcal
Author: Lea Ann Brown

Equipment

  • 1 Mason Jar

Ingredients

  • ½ cup red wine vinegar
  • 3 ½ Tablespoons lemon juice
  • 2 ½ Tablespoons honey
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup extra virgin olive oil

Instructions

  • Mix ingredients well, either with a whisk in a large bowl, or in a large mason jar fitted with a tight lid. Shake the dickens out of that mason jar. Serve immediately over your favorite greens.

Notes

Tips for Success
  • I like tender red leaf lettuce for this vinaigrette recipe. Beautiful in color and soft in texture, it will welcome the flavor.
  • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.
Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 777mg | Potassium: 17mg | Sugar: 7g | Vitamin C: 3mg | Iron: 1mg

Sweet Red Wine Vinegar Salad Dressing … It’s What’s for A Great Salad.

From the Kitchen of Lea Ann Brown, Cooking On the Ranch

Twice Baked Breakfast Potatoes with Eggs

By 39 Comments

Twice Baked Breakfast Baked Potatoes are filled with light, buttery, fluffy smashed potatoes, cheddar cheese and crowned with a egg. Next time you’re cooking Baked Potatoes, throw in a couple of extra to have a breakfast baked potato the next morning.

Crazy for a good potato recipe like us? Don’t miss this one for savory Cast Iron Skillet Potatoes.

Twice baked breakfast potato served with bacon.

What Are Twice Baked Breakfast Potatoes?

Twice baked potatoes are such a treat as a side dish for dinner, but have you ever thought about making a breakfast baked potato? They’re simply baked potatoes, that once baked, the potato flesh is scooped out leaving the skin as a potato shell.

The potato flesh is then smashed and combined with cream and cheese and topped with an egg. A quick trip to the oven and you’ve got delicious stuffed breakfast potatoes.

Why You’ll Love this Recipe:

  • Versatile: A twice baked breakfast potato becomes very versatile with endless filling combinations.
  • Prep Ahead Friendly: It comes with a make-ahead convenience. Bake the potatoes the night before for quick assemble the next morning. When making Garlic Butter Baked Potatoes, remember to toss in a couple extra potatoes simply for the luxury of having this cheesy potato entree for breakfast.
  • Brunch Perfect: These stuffed breakfast potatoes are great for brunch. They come with a fancy-feel vibe. Serve these potatoes with a side of turkey sausage, or a couple slices of bacon, some chopped fruit and voila! Impressive.
  • Clever: If you’re always on the lookout for morning meal ideas, why can resist a cheese, creamy potato topped with a baked egg.

So grab a cup of coffee, preheat that oven and let’s get started.

Table of contents

Ingredients You’ll Need

Ingredients to make twice baked breakfast potatoes.
  • Two Baked Potatoes. Use good sized russet potatoes and bake them the night before and refrigerate until you’re ready to make breakfast the next morning.
  • Grated Cheddar Cheese.
  • Cream, Heavy whipping cream will be used to soften and make the smashed potatoes divine with texture.
  • Eggs, large grade A eggs.

Ingredient Swaps and Customizations

  • Cheese: Use any type of cheese you’d like as long as it’s a good melting cheese. Monterey Jack, Pepper Jack and even Muenster cheese is a good choice here.
  • Cream: Half and half or whole milk will work just fine here. But if you’ve got cream, don’t miss out on that creamy rich flavor it will bring.
  • Butter: Since we’re not using the butter to sautee or cook with, margarine will work as a substitute.
  • Gluten Free: No need to make any adjustments. The ingredients in this recipe are naturally gluten free.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How To Make Twice Baked Breakfast Potatoes with Eggs

Step by Step Instructions

Scooping the flesh from baked potatoes to make twice baked breakfast potatoes.
Slicing off a small part of the bottom of a potato so it will sit straight.
  1. Step 1: Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of baked potato. Place the flesh in a bowl.
  2. Step 2: Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn’t sitting straight. This is necessary, so the potato doesn’t lean and the egg won’t run out, once we get to that step.
Preparing potato mixture to make twice baked breakfast potatoes.
Filling potato shells to make twice baked breakfast potatoes.
  1. Step 3: Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and the potatoes are rough mashed and ingredients blended.
  2. Step 4: Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you’ll have potato mixture left over, there’s simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
Adding cheese to twice baked breakfast potatoes.
  1. Step 5: Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
Twice baked breakfast potatoes out of the oven.
  1. Step 6: Crack a raw egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. Texture Control For Egg Yolk, runny vs. thin: For a slightly runny yolk, this will take about 15 minutes. Another 5 minutes will give you a firmer yolk.

Tips For Success

  • Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
  • Scooping Too Thin: Be careful when you’ve reached the skin of the potato while scooping. Leave about ¼ inch of the potato. Scooping too thin may compromise the strength of the potato shell and you could poke holes in the potato skin. If so, press some of the mashed potatoes against the hole.
  • Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. In the meantime, Poach eggs for 50 seconds. Remove potatoes from the oven. Using a slotted spoon remove poached eggs from water and top each potato with a poached egg. Return to oven and cook for about 5 minutes.
  • Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavor to these breakfast baked potatoes.
  • Don’t over bake the eggs, you’ll end up with dry yolks.

Recipe Variations:

  • Tex-Mex: Use Pepper-Jack cheese and top with crumbled cooked Mexican chorizo sausage. Sprinkle with chopped cilantro. You can also drizzle these potatoes with some Chorizo Gravy.
  • Southern Style: And speaking of gravy, give your breakfast baked breakfast potato some Southern charm by drizzling with breakfast sausage gravy.
  • Mediterranean: Add chopped spinach, chopped sun-dried tomatoes to the potato mixture. And substitute with feta cheese.
  • Garnish: Garnish with diced fresh chives, a sprinkle of New Mexico Red Chile Powder or Paprika. A dollop of sour cream is also good here.

What To Serve With

  • If serving as a brunch style meal, serve with a simply fruit salad. A combination of blueberries, blackberries and strawberries is always a good choice.
  • A simple Accompaniment Salad is always a fresh choice for a side dish.
  • Sausage patties are a perfect protein to serve with these breakfast potatoes. Fry them up as the potatoes are hitting the oven and then keep warm.
  • If you’re hosting kids for breakfast, toast soldiers would be a fun side.

Storage:

Unfortunately, once the eggs are baked, they’re not the best candidate for storage. Remove the cooked egg and store any leftover twice baked breakfast potatoes wrapped individually in plastic wrap. They’ll keep in the refrigerator for up to 4 days. Gently reheat in the oven with a new egg.

Frequently Asked Questions

Can You Make Breakfast Baked Potatoes Ahead Of Time?

The baked potatoes should absolutely be made ahead of time. Bake the potatoes the night before then stored in the refrigerator. The remainder of the recipe should be made the next morning.

Can I Make a Breakfast Baked Potato In The Microwave?

If you didn’t plan ahead and make baked potatoes the night before, by all means, use that microwave. It’s easy! Scrub 2 russet potatoes and then prick them with a meat fork. Microwave for 5-6 minutes, then flip the potatoes over and cook for 5 more minutes. Give them a squeeze to make sure they’re cooked. Let them cool before handling. NOTE: For every potato added, add one minute to the cooking time before and after turning.

What Type Of Potato Is Best For Stuffing With Egg?

Russet … russet … russet. Russet potatoes are high in starch which will make the filling texture soft, fluffy and easy to mix. Russet potatoes also have a tougher skin which will make a stronger tougher shell that will keep it’s shape for filling and twice baking. Save those thin skinned low starch potatoes such as Yukon Golds for Potato Salads.

More Egg Breakfast Recipes

And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of great eye-opening recipes, including the most popular on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Breakfast baked potatoes twice baked with eggs, served with a side of bacon.
Print Recipe
5 from 2 votes

Twice Baked Breakfast Baked Potatoes

Twice Baked Breakfast Potatoes are filled with light, buttery, fluffy smashed potatoes cheddar cheese and crowned with a egg.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 242kcal
Author: Lea Ann Brown

Ingredients

  • 2 baked potatoes
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon heavy whipping cream
  • Salt and pepper to taste
  • 4 eggs
  • ½ Cup cheddar cheese grated

Instructions

  • Preheat oven to 350 degrees.
  • Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of potato. Place the flesh in a bowl.
  • Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn't sitting straight. This is necessary so the potato will sit level so the egg won't run out once we get to that step.
  • Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and blending in and the potatoes are easily rough mashed.
  • Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you'll have potato mixture left over, there's simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
  • Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
  • Carefully crack an egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. For a slightly runny yolk, this will take about 15 – 20 minutes.
  • Garnish with chopped chives, New Mexico red chile powder, or a dollop of sour cream.

Notes

Tips For Success: 
  • Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
  • Make sure you’ve not poked any holes in the potato skin as you were scooping them. If so, press some of the mashed potatoes against the hole.
  • Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. Poach eggs for 50 seconds. Remove potatoes from the oven and top each with a poached egg. Return to oven and cook for about 5 minutes. 
  • Garnish: Garnish with diced fresh chives, or a sprinkle of New Mexico Red Chile Powder or Paprika.
  • Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavors to these breakfast baked potatoes.

Nutrition

Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 157mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg

Twice Baked Breakfast Potatoes with Eggs …It’s what’s for Breakfast.