• Vegetarian Dishes
  • Holiday Waldorf Salad
  • Fresh Fruit with Poppy Seed Dressing
  • Cheese and Tomato Gallette
  • Amy's Minestrone
  • Mediterranean Artichoke Pasta
  • Grilled Veggie Pizza
  • The Greek Island
  • Bittersweet Chocolate Bing Cherry Brownies
• Beef Dishes
  • Beef Burgundy
  • Tantalizingly Tangy Meatloaf
  • World's Best Lasagna
  • Beef Pot Roast
  • BBQ Martinated Flank Steak
• Poultry Dishes
  • Turkey Spirals
  • Chicken in Spicy Black Bean Sauce
  • Sour Cream Chicken Enchiladas
  • Marinated Rosemary Chicken
  • Chinese Chicken Salad
  • Chicken Salad Without A Country
  • Simmering Chicken Strawberry Kabobs
  • Owen's BBQ
• Seafood Dishes
  • Almond Crusted Halibut
  • Spicy Shrimp
  • Baked Cod with Seasoned Crumbs and Lemon
  • Grilled Lemon Halibut
  • Grilled Mahi-Mahi with Lemonade Marinade
  • Shrimp Tortilla Towers
  • Firecracker Grilled Alaskan Salmon
• Pasta Dishes
  • Amy's Minestrone
  • Mediterranean Artichoke Pasta
  • Worlds Best Lasagna
  • Parmesan-Olive Pesto Pasta
• Pork Dishes
  • Pork Tenderloin
  • World's Best Lasagna
• Drink Recipes
  • Sangria
  • White Peach Cocktail
  • Mulled Wine

White Peach Cocktail

• 5 oz. Livingston Cellars Chardonnay
• 2 oz. E&J VSOP Brandy
• 1 peach

Step One: Puree the peach (be sure to toss the pit before) and brandy in a blender.

Step Two: Once it is smooth, pour it into a champagne flute.

Step Three: Cover the peach mixture with the Chardonnay and stir gently to blend the peach mixture with the wine.

Step Four: Multiply recipe as necessary to serve guests.