I walked into one of our local farm stands the other day and the sweet smell of peaches nearly bowled me over.

Oh my, dinner was inspired by that incredible aroma!

Choose peaches that are blemish free, soft to the touch, and of course, that distinctive fragrance is key to a sweet, juicy peach. If the peaches you select are not quite ripe, pop them into a brown paper bag and let them ripen on the counter at room temperature. Peaches are highly perishable so don't buy more than you can use right up. And if you do store them in your refrigerator to prolong their life, be sure and let them come to room temperature before eating for optimum flavor.

If you are using peaches in a cooked recipe, blanch them in boiling water for 1 minute and then plunge into a bowl of ice water to cool. Those fuzzy skins will easily peel right off. Sprinkling cut peaches with a bit of fresh lemon juice (like on a fruit platter) which will help retain their gorgeous color. Peaches (fresh, canned or frozen) are fat free, cholesterol free, sodium free and contain good amounts of vitamins A and C.

TROPICAL PEACH SMOOTHIE

1 lb. fresh peaches, peeled, pitted and sliced
1 cup frozen mango OR pineapple chunks
1/2 cup apple juice
1/2 cup low fat (or fat free) vanilla yogurt

Combine peaches, mango (or pineapple) juice and yogurt in blender or processor; puree until smooth. Yield: 2 servings.

PEACH UPSIDE DOWN MUFFINS

2 cups all purpose flour
1-1/2 cups sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup solid vegetable shortening, melted and cooled
2 large eggs, lightly beaten
1 cup milk
6 Tbsp. unsalted butter
1 cup plus 2 Tbsp. packed light brown sugar
3 cups sliced and peeled ripe peaches

Combine flour, sugar, baking powder and salt in a large mixing bowl. Add shortening, eggs and milk; mix just until smooth. In the bottom of each of 18 greased muffin cups, place 1 tsp. of butter and 1 Tbsp. of brown sugar. Place in a preheated 375 F oven for 5 minutes. Arrange peaches in the muffin cups on top of the butter/sugar mixture and spoon batter (to about half full) into each muffin cup. Bake (oven still at 375 F) for 20-25 minutes or until lightly browned. Remove from oven and turn muffins out of pans immediately. Yield: 1-1/2 dozen muffins. (Note: Do not use paper liners in the cupcake pans for this recipe.)

PEACH SALSA

2 peaches, peeled, pitted, and chopped fine
1/2 onion, red (small)
1 Tbsp. lime juice
2 Tbsp. chopped fresh mint
1/2 jalapeño chile, seeds and ribs removed, then minced
Salt and freshly ground black pepper

Combine peaches, onion, lime juice, mint, and chile in medium bowl. Season with salt and pepper to taste. (Delicious served with pork tenderloin rubbed with cumin, coriander, brown sugar and cayenne and grilled.)

PEACHY VIDALIA RELISH

2 cups water
2 cups sugar
2 cups cider vinegar
1/4 cup gin
2 Tbsp. kosher salt
1 Tbsp. mustard seed
1/2 tsp. celery salt
1/2 tsp. celery seeds
1/2 tsp. dried crushed hot red pepper flakes (or more to your taste)
4 bay leaves, crushed
3 lbs. Vidalia onions, peeled and finely chopped
3 lbs. fresh peaches, peeled, pitted and chopped
4 garlic cloves, peeled and thinly sliced

Combine water, sugar, vinegar, gin, salt, mustard seeds, celery salt and celery seeds, crushed red pepper flakes and crushed bay leaves in a Dutch oven or other large soup pot set over medium-high heat. Bring to a boil; add Vidalia onions, peaches, and garlic. Bring back to the boil stirring occasionally and cook for 15 minutes. Pour hot mixture into 10 half-pint (8 oz.) hot canning jars, filling to 1/2 inch from top. Wipe rims and cover with metal lids and bands. Process in boiling water bath for 10 minutes. Shut off heat and let jars stand in water bath 5 more minutes. Remove jars from canner. Let cool and store in a cool, dark place for up to 1 year. Yield: 10 jars.

FROZEN PEACH COLADAS

1/2 cup ice
2 oz. light rum
2 Tbsp. cream of coconut
1 cup fresh or canned peaches
1-2 Tbsp. vanilla frozen yogurt

Place ice, rum, cream of coconut, peaches and 1 Tbsp. frozen yogurt in a blender; process until thick. If not quite thick enough, add remaining 1 Tbsp. frozen yogurt and process again briefly. Yield: 1-2 servings.

FRESH PEACH CAKE

1 stick (8 Tbsp.) unsalted butter, softened
1-1/2 cups sugar, divided use
3 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
3/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Place butter and 1 cup of sugar in a large bowl; beat on medium high speed of electric mixer for 3-5 minutes or until light and fluffy. Reduce mixer speed to low and add eggs one at a time. Add sour cream and vanilla and mix until smooth.

In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add the dry ingredients to the batter and beat with mixer on low speed just until combined.

Combine remaining 1/2 cup sugar with cinnamon and cardamom and mix well. Spread half of the cake batter evenly in a 9-inch square cake pan coated with non-stick cooking spray.

Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread remaining batter on top, arrange remaining peaches on top, and sprinkle with remaining sugar mixture. Top with the pecans. Bake in a preheated 350 F oven for 45-55 minute or until tester inserted near center comes out clean. Serve warm or at room temperature. Yield: 8 servings

PEACHES AND CREAM PIE

3/4 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 box (3.4 oz.) instant vanilla pudding mix
3 Tbsp. unsalted butter, softened
1 large egg
1/2 cup milk
1 can (29 oz.) can sliced peaches, drained and syrup reserved
1 pkg. (8 oz.) cream cheese, softened
1/2 cup plus 1 Tbsp. sugar, divided use
1 tsp. ground cinnamon

Preheat oven to 350 F. Grease sides and bottom of a 10-inch deep dish pie dish.

Combine flour, salt, baking powder and dry pudding mix in a large bowl and mix well. Add butter, egg, and milk and beat on medium high speed of electric mixer for 2 minutes. Pour mixture into a 10-inch deep dish pie plate that has been coated well (sides and bottom) with non-stick cooking spray. Arrange peach slices on top of the pudding mixture.

Place cream cheese in a small mixing bowl and beat on medium speed of electric mixer until fluffy. Add 1/2 cup sugar and 3 Tbsp. reserved peach syrup; beat 2 minutes and then spoon mixture over peaches to within 1 inch of pan edge. Mix together remaining 1 Tbsp. sugar mixed with the. cinnamon and sprinkle over top.

Bake in a preheated 350 F oven for 30-35 minutes, until golden brown. Chill before serving. Yield: 8 servings.