We are past the 4th of July and that tells me that summer is already half over. Yikes! If you have to find a positive in that news however, here’s the best part… We are going right into the middle of all our garden growing and now is the time that we can start to enjoy the “fruits of our labor”. Or in this case, the blueberries of our labor! Is that yummy or what? I get so excited about this time of year because there is nothing quite like fresh fruit or vegetables from the garden.
July is National Blueberry month and blueberries are one of my favorites. I remember as a little girl my mom making homemade blueberry pies and I just couldn’t wait for a holiday because I always knew there would be a pie waiting for me.
So let’s celebrate the beautiful mid-summer weather, garden fruits and veggies and National Blueberry Month!!! I have a few recipes to share with you that are AWESOME and again so easy to throw together. The first one is the best. Have you ever tried making Fresh Blueberry Salsa? Well it’s time to not only make it but to sit back on your deck with your feet up and enjoy it. Here is the recipe and it’s so easy that all you’ll have to do is mix together the salsa ingredients and serve with a bowl of chips.
- 2 Cups Fresh Blueberries, chopped
- 1 Cup Fresh Blueberries, whole
- 1 T. Jalapeño Pepper, finely chopped
- 1/3 Cup Red Onion, chopped
- ¼ Cup Red Bell Pepper, chopped
- 1 Fresh Lime Juice
- Salt, to taste
- In a bowl, combine chopped and whole blueberries, jalapeno pepper, onion, red pepper, lime juice and salt.
- Serve with chips.
Next is a recipe that is great on a hot summer evening. If you have never grilled fruit you just have to try it. It will amaze you of the flavor that bursts from this little berry. Don’t forget that you just can’t sample this recipe unless you have a cold refreshing bowl of Kemps Vanilla Ice Cream with it. Wow! You will love this treat!!
- ¼ Cup Butter or Margarine, melted
- 1 1/4 Cups Original Bisquick Mix
- ¾ Cup Sugar
- ½ Cup Milk
- 1 Medium Nectarine or Peach, sliced
- 1 Cup Fresh Blueberries
- ½ tsp. Ground Cinnamon
- Heat gas or charcoal grill.
- Meanwhile, in medium bowl, mix Bisquick mix, ½-cup of the sugar and the milk; beat 30 seconds.
- In 9-inch round foil cake pan, melt butter on grill over medium heat.
- Pour batter over butter in pan.
- Top with nectarine or peach and blueberries.
- Sprinkle with remaining ¼-cup sugar and the cinnamon.
- Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean.
My third recipe is a great one to share with your guests or just bring to work for a treat to share with your co-workers. They will never forget you – I can promise you that much! These are easy and taste great and look at how beautiful they are!
- 15 Oz. Oatmeal Cookie Mix
- ½ Cup Butter or Margarine, softened
- 1 Egg
- 3-8 Oz. Packages of Cream Cheese, softened
- ¾ Cup Sugar
- ½ Cup Whipping Cream
- 3 Eggs
- 1-10 Oz. Jar Blueberry Spreadable Fruit
- 1-1/2 Cups Fresh or Frozen, thawed and drained whole blueberries
- Heat oven to 350 degrees.
- Spray bottom and sides of 13×9 inch pan with cooking spray.
- In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms.
- Press in bottom of pan.
- Bake 15 minutes.
- Cool 10 minutes.
- Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy.
- Add whipping cream and eggs; beat on low speed until well blended.
- Spread spreadable fruit over partially cooled crust.
- Sprinkle with blueberries.
- Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
- Bake 40 to 45 minutes or until center is set.
- Cool 30 minutes.
- Refrigerate at least 2 hours.
- For bars, cut into 7 rows by 4 rows.
- Store covered in refrigerator.
Hope you enjoy these fresh blueberry recipes and have a safe and enjoyable second half of your summer!!
Deli & Bakery Merchandising Specialist Team Manager
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