Blastin' Blueberry Crunch

I have LOVED this recipe for many years.  It's one that I added to my cookbook and I turn to it whenever we have a 'mess' of blueberries.  I believe I got this recipe as a newlywed. 

Good for you and easy to make.  Serve warm with vanilla ice cream and you'll have your family begging for seconds.  I love anything with a crunchy oatmeal topping. 

It's also good eaten cold, but I always! prefer it warm, with ice cream!

I remember making this to take on a camping trip when our kids were young...

AHHH...the memories some foods can stir huh?  

BLUEBERRY CRUNCH 

1 c. brown sugar

(can use 3/4 c.)

1-1/2 c. rolled oats

1 c. all purpose flour

(or white wheat)

1/2 tsp. ground cinnamon

1/4 tsp. salt, optional

1/2 c. butter or margarine, melted

1/2 c. white sugar

1 heaping Tb. cornstarch

3/4 c. water

2 Tb. lemon juice

1 tsp. vanilla extract

3 - 4 c. blueberries, fresh or frozen

Preheat oven to 350*. In large bowl, combine brown sugar, oats, flour, cinnamon, salt and butter; mix well.  Line bottom of 8" square baking dish with half the oatmeal mixture. 

Combine sugar and cornstarch, then add water and lemon juice.  Boil until thick, stirring constantly, then add vanilla and blueberries.  Pour over oat mixture.  Sprinkle top with remaining oat mixture and bake 40 - 45 minutes.  Serve warm with ice cream. 

*If using sugar substitutes when baking, begin checking at least 15 minutes earlier than 'regular' cooking time. 

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Leader Enterprise - July 16, 2014 - Summer Berries

Blastin' Blueberry Crunch

Let's talk berries! These low-cal treats hit a nutritional sweet spot and brighten up our summertime menus. Berries are low in calories, high in fiber, and they contain vitamins and minerals your body needs to function normally.

Be sure to look for bright, plump strawberries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies. 

One cup of blueberries provides a smaller amount of vitamin C, plus some minerals and phytochemicals for only 83 calories. The same amountof cranberries is similar, but with only 44 calories, one cup of raspberries offers vitamin C and potassium for 64 calories.

Some simple ways to enjoy berries are:

• Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
• Add strawberry slices to a bowl of whole grain cereal.
• Sprinkle blueberries on a salad.
• Stir fresh raspberries or blackberries into Greek yogurt.
• Combine frozen berries with bananas and low-fat milk to make a smoothie.
• Add dried berries to warm oatmeal.

Here's some of my favorite summer recipes including berries.

Baked Waffles with Raspberry Cream Cheese

BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles

4 Tb.cream cheese, softened

1-1/2 c. sliced fresh raspberries (or strawberries)

(I cut the raspberries in half, but you wouldn't have to)

1-1/4 c. milk

6 lg. eggs

1/4 c. maple syrup 

1/2 c. firmly packed brown sugar

1/2 c. butter

Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of dish.Spread cream cheese over waffles. Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk,eggs,and maple syrup.Pour mixture over waffles. Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts. Pour over waffles.  Bake for 25-30 minutes or until set in the middle. Remove from oven;let stand 10 minutes before serving. Top with additional raspberries if desired.

I think this is one of the very best strawberry pies you'll ever enjoy! So thankful my blogging buddy "Cooking with Kay" shared it! 

Easy Almond Strawberry Pie

EASY ALMOND STRAWBERRY PIE 

1 sm (4-serv.size) pkg. (sugar free) strawberry Jello

1 pkg (4-serv.size) vanilla flavored cook and serve pudding, (not instant)

1-1/4 c. water

1-1/2 pt. (about 3 c.) strawberries, hulled and sliced 

1 tsp. almond extract

2 c. whipped cream

Combine Jello and pudding mix in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Add almond extract and stir in sliced strawberries and pour into the pie shell. Chill until set, about 2 - 3 hours. Top the pie with whipped cream. Sprinkle sliced almonds over the whip cream if you like.

Can't resist sharing the easy pie crust included with this awesome recipe. No rolling pin required. Just push the crust into the pan with your hands. And it's oh so tasty too.

HOMEMADE BUTTERY SHORTBREAD PIE CRUST
1/2 c. butter, melted
1-1/4 c. flour
3 Tb. powdered sugar
Preheat oven to 325. In a medium bowl, mix butter, flour and powdered sugar until crumbly. In an 8-or 9-inch pie plate, pat crumb mixture evenly with your fingers being sure to go all the way to the edge. Crimp the edge of the dough. For pre-baked crust such as for a icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes. Fill when completely cooled.

WENDY'S COPYCAT BERRY ALMOND CHICKEN SALAD

Mixed greens (spring mix or romaine)

Strawberries, washed and chopped

Blueberries, washed 

Asiago cheese, grated

Sliced (or slivered)Almonds, roasted 

Grilled chicken breast

Raspberry vinaigrette

Add greens to your bowl, then add desired toppings. Pour on some raspberry vinaigrette to enjoy a fabulous salad.  

We've been enjoying this next recipe since I was a newlywed. Always my 'go to' recipe when I have lots of blueberries. I recently received a letter from Gooseberry Patch Cookbooks informing me that this will be my fifth recipe in one of their upcoming books, "Mom Knows Best", being released next spring. Yippee! 

BLASTIN' BLUEBERRY CRUNCH 

Crust:

1 c. brown sugar

(can use 3/4 c.)

1-1/2 c. rolled oats

1 c. all purpose flour

(or white wheat)

1/2 tsp. ground cinnamon

1/4 tsp. salt, optional

1/2 c. butter or margarine,melted

Filling:

1/2 c. white sugar

1 heaping Tb. cornstarch

3/4 c. water

2 Tb. lemon juice

1 tsp. vanilla extract

3 - 4 c. blueberries, fresh or frozen

Preheat oven to 350. In large bowl, combine brown sugar, oats, flour, cinnamon, salt and butter; mix well .Line bottom of 8" square baking dish with half the oatmeal mixture. 

Combine sugar and cornstarch, then add water and lemon juice. Boil until thick, stirring constantly, then add vanilla and blueberries. Pour over oat mixture. Sprinkle top with remaining oat mixture and bake 40-45 minutes. Serve warm with ice cream. 

Enjoy your summer! Be sure to remember: Life is the Berries!

​

Super-Easy Scalloped Potatoes (Microwave)

This is a kid-friendly recipe and would be especially great for summertime as you don't have to heat up the oven, only the microwave!

I was SO pleased with the results of this simple dish.  Found in Gooseberry Patch's  Mom Knows Best  Cookbook 

(in which I have my Blastin' Blueberry Crunch recipe! - page 210). 

Recipe submitted by Judy Henfey of Cibolo, TX. 

The consistency was just perfect and we enjoyed this lovely dish with meatloaf. 

Makes a great side dish for any meal. 

And only FIVE basic ingredients! I always appreciate that. 

Add bacon, ham, peas or extra cheese for a change of pace. I think next time I try them I will use a cream of chicken/mushroom soup. You could also try cheddar cheese soup too. 

Simple, delicious and simply delicious!

SUPER EASY SCALLOPED POTATOES 

1 (10.75 ozs) can cream of mushroom soup 

3/4 c. milk

4 potatoes, peeled and sliced 1/8" thick

1/2 c. onion, chopped

(I used 1 Tb. dry minced onion)

salt, pepper and dried parsley to taste

1 c. shredded cheddar (or cojack) cheese

Spray a microwave-safe 2 qt. casserole dish lightly with non-stick vegetable spray. Add soup and milk' whisk together.  Gently stir in remaining ingredients.  Cover and microwave on high for 10 minutes; stir.  Microwave another 12 minutes, or until potatoes are tender.  Serves 8. 

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You may also enjoy these side dishes...

Cheesey Cottage Potatoes

Sweet Potato Casserole with Praline Topping

Simple Potato Pancakes

Caramelized Veggie Trio

​

3 Favorite Fall Fruit Crisps {Blast from the Past}

This recipe calls for canned peaches, so it's easy and mighty tasty! 

Crockpot Peach Crisp

Delicious warm or cold....serve with ice cream for sweet satisfaction!
That crunchy oatmeal topping makes this an awesome dessert. 

Blastin' Blueberry Crunch

The first time I made this, I served it to company.
We were all so amazed! 

Crockpot Apple Crisp

Peanut Butter Cookies in a Wink (4 Basic Ingredients - Flourless)

I've been asked to participate in our local farmer's market, every Friday, so I've been thinking of what I could bake that would be desired.

Love this simple 4-basic ingredient cookie recipe that has no flour. 

I've made ones before with 3 ingredients, but this recipe calls for baking soda also. I have to say I like these the best of the two. 

They baked puffy, and then sunk, just so you know. 

Very tasty.  Recipe from Gooseberry Patch's Mom Knows Best cookbook...

(My recipe for Blastin' Blueberry Crunch is on page 210 of this book!=)

Shared by Lynnette Rohde of Holiday, Florida. 

They're quick to mix, and quick to bake, so the oven doesn't have to be on for long.  Enjoy!!!

PEANUT BUTTER COOKIES IN A WINK 

1 c. creamy peanut butter (I used crunchy)

1 c. white (or brown) sugar

1 egg, beaten

1 tsp. baking soda

Preheat oven to 325. 

In medium bowl, combine all ingredients (I used a wooden spoon) until well blended.  Allow dough to set 10 minutes (it will make it easier to handle).  Roll into 1" balls; place on ungreased baking sheet.  

Bake 8 - 9 minutes; remove from oven; cool on cookie sheet about 3 minutes until set; remove to wire rack to cool.  They will look a tad underdone when you want to remove them from oven. 

Yield: about 2 dozen 

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Microwave Nutter Butter Fudge (4 ingredients)

No Bake Peanut Butter Nutella Bars

Peanut Butter Delight

​

Blueberry & Caramel Coffee Cake {using Grands biscuits}

My oh my!

This was a doozy of a breakfast for us on July 4th!

Hubby even raved a few times about HOW delicious it was.  And it was easy to make too.

I LOVE using canned biscuits. Since I had the Grands Reduced-Fat Golden Wheat biscuits already on hand, that's what I used, and we thought it was fantastic! 

I used less butter and oatmeal but it was pretty close to perfect as it was. 
I never would have thought about it, but the oatmeal really does add a great crunch to this otherwise...'soft' dish. 

I was so happy to find this recipe at Lori Ann's Food and Fam. 

And so glad I didn't cut back on the blueberry amount. It was SOOO tasty.

BLUEBERRY & CARAMEL COFFEE CAKE 

1/2 c. packed brown sugar

3/4 tsp. ground cinnamon 

1 can (17 ozs) Grands (Reduced-Fat) Golden Wheat canned biscuits

3 Tb. butter, melted

3/4 c. quick oats, divided

1-1/2 c. blueberries, fresh or frozen

1/4 c. white sugar 

2 Tb. butter, cut into small pieces 

Preheat oven to 375*. Generously grease 9" X 13" (I used a wee bit smaller dish - an 8" X 11") baking dish with nonstick cooking spray.  Separate dough into 10 biscuits; cut into quarters (& if you have the time, cut then once again in half. (They really ARE GRAND!=)  Arrange in single layer as much as possible in the bottom of the baking dish. 

In a small bowl, melt 3 Tb. butter; combine with brown sugar and cinnamon. Pour over biscuits; sprinkle with 1/2 c. dry oats.

In medium bowl, combine blueberries and sugar until coated evenly. Spoon over oats and biscuits. Sprinkle with remaining 1/4 c. oats; top with pieces of butter. 

Bake about 25 - 30 minutes or until coffee cake is golden brown. Serve warm. 

TIP: Reheat in oven, not microwave 

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Leader Enterprise - Sept. 21 2011 - Patriotism

(I'm still trying to get caught up with past published articles)

It was a pleasure to see all the ways that folks remembered 9/11. Truly was heart-stirring to see flags everywhere. Shouldn't it be that way all year long? So many lovely tributes to the fallen-it is great to know we will never forget. My family was affected directly that day as my brother, Alan, worked at the Pentagon, then and still. He had emailed me that morning to say he had a meeting at 9 AM, but I had no idea if he was in the building or not. His emotion-filled call came at 11:30. Thank the good Lord - Al had been across the street but tragically lost 2 coworkers. Our son, Dave, was in the navy and his ship was the first to leave port to head to NYC to give aid. We SHOULD always remember that fateful day that changed America, and hopefully, our families, for the better.

When kids run through the door after school, make sure they have healthy options to choose from for snacks. It was always refreshing for me to have a snack when I got home from school. How great to have things on hand that kids can mix together themselves. I found these mixes-any-kid-can-make-ideas in a Cooking Light magazine.

SWEET TOOTH MIX
2 c. pretzel sticks
2 c. multigrain cheerios
1 c. mini marshmallows
1/2 c. milk chocolate M & M’s
1/2 c. raisins

SALTY-SWEET MIX

1-1/2 c. honey nut shredded wheat
1 c. dried mangoes or pineapple
3 c. whole wheat triscuit crackers
1/2 c. roasted almonds

WILD ANIMAL MIX
2 c. animal crackers
3/4 c. dried blueberries or craisins
3/4 c. roasted pecan halves
2-1/2 c. popcorn

CRUNCH-CRUNCH-CRUNCH MIX
1/2 c. dried cherries or cranberries
2 c. whole grain rice chex
1/2 c. roasted unsalted pistachios(or favorite nut)
3 c. crunchy flaked cereal


CHEESE-FREAK MIX
2 c. whole grain cheddar goldfish crackers
2-1/2 c. cheddar flavored mini pretzel twists
1 c. dried apple rings
1/2 c. roasted unsalted peanuts

GORP (Good Ole Raisins and Peanuts) is most commonly a mix of peanuts,raisins and chocolate candies. These three flavors are mixed in a bag or bowl to create an ideal salty/sweet flavor popular with adults and children the world over. In addition to great taste,it also packs a nutritional punch. There’s no real formula for GORP, the idea being that trail mix can be a mix of almost any dried fruit, grain and nut.

One egg provides a 4-year-old with almost one-third of thier protein requirements for the day. If your kids like them, keep a bunch of hard-boiled eggs in the fridge for after school snacking.
Yogurt sundae: In a parfait glass, layer several times low-fat vanilla yogurt, berries (in season or defrosted) and a sprinkling of low-fat granola.

Fruit smoothie: Blend low-fat vanilla yogurt, cut-up fruit of your choice and ice cubes.You can also use plain yogurt and add a little pure vanilla extract. It's a great way to sneak in one or two servings of fruit and fiber in your kids into diet.
Frozen banana with whole grain crackers and a little bit of peanut butter

Homemade trail mix: Mix a medley of raisins, nuts, dried cranberries and semisweet dark chocolate chips (try not to go too heavy with the chocolate chips).

Honey graham crackers with a heaping tablespoon of peanut butter (try stirring in a dash of cinnamon). Enjoy with a cup of low-fat milk.
String cheese and frozen grapes
Fruit kebabs (pieces of cantaloupe, honeydew, watermelon, strawberries and pineapple)

Apple slices dipped in peanut butter or nutella
Carrot and zucchini sticks with ranch dip
Make fruit and vegetable desserts like carrot cake, blueberry cobbler, pumpkin muffins. Cookies and cakes are great ways to incorporate fruits and vegetables.


Black-Bottomed Banana Bread

3/4 cup sugar

1/2 cup softened butter

3 medium-sized ripe (or overripe) bananas

1/2 cup sour cream

2 large eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 heaping tablespoons cocoa powder
Topping:

1/4 cup flour

3 tablespoons rolled oats

3 tablespoons brown sugar

3 tablespoons butter, softened
Preheat oven to 350ºF. Grease and flour bottom of a 9″ loaf pan. If using an 8″pan, just bake the leftover batter in a ramekin or two. Beat butter and sugar together until light and fluffy. Add sour cream, eggs and bananas and mix until incorporated.In a separate bowl, combine flour, baking soda and salt. Stir into the wet ingredients. Split the batter in half. Sift the cocoa powder into half the batter and mix. Pour chocolate batter into the prepared loaf pan and top with the regular banana bread batter.
Place all the topping ingredients in a bowl and mix with a fork until crumbly. Spread evenly over the top of the loaf pan. Bake on center rack at 350 for 55-60 minutes until a toothpick in center comes out clean. Cool at least 20 minutes before removing from pan.

I look forward to sharing some healthy muffin and favorite fall recipes in upcoming columns. HAPPY FALL