Sweet & Savory Peach Chicken


  • 6 Kimmel Orchard Peaches
  • 2 Boneless Skinless Chicken Breast
  • 1 Cup Onion – Diced
  • 1 Regular Size Can Chicken Stock or Broth
  • 2 Tblsp. Lemon Juice
  • 2 Tblsp. of Minced Kimmel Orchard Habanero Garlic
  • 2 Tblsp. Soy Sauce
  • 1 Dash Nutmeg
  • 3 Tblsp. Brown Sugar
  • 1 1/2 Tsp. Cinnamon
  • 2 Tblsp. Kimmel Orchard Hot Peach Sauce
  • Coconut Oil
  • Brown or White Rice
  • Salt, Pepper, Basil, Oregano to Taste


First, slice peaches and place in medium to large saucepan. In the saucepan, add the cinnamon, brown sugar, lemon juice, and nutmeg. Bring to a boil, then turn low and simmer until peaches are very soft and most of the liquid is absorbed and it is a caramel like consistency.

While Peaches are Cooking:

Dice the onion and sauté in a large pan with coconut oil, salt, pepper, basil, oregano, and Kimmel Orchard habanero garlic. Once the onions are browned and caramelized, add the chicken and cook on each side for 3-5 minutes. Add the chicken stock, Kimmel Orchard hot peach sauce, and soy sauce to pan. Bring to a boil, cover and cook until all broth is absorbed. Once the chicken is done, add your cooked peaches and stir until mixed. Serve over rice.

Stay tuned for our side dish of Zesty Zucchini & Corn!


~ Caramel Apple Cheesecake ~



  • 1 cup graham cracker crumbs
  • 3 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup (1/2 stick) margarine- melted

Mix crumbs, sugar, cinnamon and margarine. Press onto bottom of 9 inch spring form pan. Bake 10 min. at 350 degrees F.


  • 1/4 cup caramel ice cream topping
  • 2 packages of 8 oz. cream cheese (softened)
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 large apples (thin peeled slices) –We used our Jonagold’s for this recipe.
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped pecans

Beat cream cheese and 1/2 cup sugar at medium speed with mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend vanilla and pour over crust from above. Drizzle with half the caramel sauce. Toss apples with 1/3 cup sugar and cinnamon. Layer apple mixture over cream cheese layer; sprinkle with chopped pecans and drizzle with the other 1/2 of caramel sauce.

Bake 1 hour and 10 minutes at 350 degrees F. Loosen cake from rim of pan; cool before removing rim of pan and refrigerate.

We also added more caramel to the top when serving it…cause can you really ever have too much caramel?! 🙂

National Pie Day?!

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So today is National Pie Day (who knew)?! A day where we think any calories consumed while eating a slice of pie do not count! 🙂

Here at the Orchard we offer fresh baked pies from the various fruits we produce…cherry and apple being the most favored.  But here’s the thing, we don’t technically make them here on sight, but you can be sure they are definitely made with some of the best fruit from our Orchard.  There is a process to everything we do here, and since it is National Pie Day, we thought we would break down how we process our apples to make our yummy and delicious apple pies that we offer throughout the fall!

Preparing apples for pie making begins by peeling and coring.  A bushel of washed and sorted apples is brought to the processing room and loaded one at a time onto the peeler.  The apple peeler is automated, advancing every five seconds.  At the first station, the apple is placed on the spindle.  At the second station, it is peeled, at the third station the apple is sliced and cored and the slices fall into a tray.  It takes approximately 12 to 15 minutes to peel and core a bushel, about 100 apples.  Filled trays of apple slices are soaked for two minutes in a solution that prevents the apples from browning.   After the apple slices are thoroughly drained, they are packed in five gallon buckets and immediately stored in the freezer.  The buckets of apple slices are delivered frozen to Stauffer’s Café and Pie Shoppe in Lincoln, Nebraska.  The combination of Kimmel Orchard apples and the Stuaffer family recipe produces a pie that even your grandmother would be jealous of.  🙂

Bon Appetite!

Fruity Flapjacks

 Fruity Flapjacks

fruity flap jack picture
Kimmel Orchard Whole Wheat Pancake Mix
1 egg ( or 2 egg whites)
3/4 c. milk
Kimmel Orchard Peach & Amaretto Syrup
Kimmel Orchard Fresh Peaches & Blackberries
Pre-heat griddle to 400 degree F.  Beat 1 egg (or 2 egg whites) and add 3/4 cup milk and 1 cup of pancake mix. Beat gently to form batter.  Pour onto your hot griddle and flip once after bubbles break.
Add any variety of Kimmel Orchard fresh fruit and top with our Peach & Amaretto Syrup (or any of our syrups) and enjoy with a cup of coffee! 🙂
Almost every ingredient for this delicious recipe can be found in our Apple Barn! (aside from the milk and egg) 🙂

“Just Peachy” Crisp

“Just Peachy” Crisp

just peachy crisp blog


• 7 Kimmel Orchard Peaches

• Kimmel Orchard Apple Crisp Topping

• 4 Tbs. Melted Butter

Preheat oven to 375°. Combine Kimmel Orchard Apple Crisp Topping and butter in a small bowl and mix together. Slice peaches into thin slices, removing the skin and pit. Place peaches into a greased 9 inch pie pan and crumble Crisp Topping over the top. Bake for 30 minutes. Serve with ice cream and caramel.