Blueberry Lemon Iced Tea

Ingredients:
1 (16-oz.) package frozen blueberries
1/2 cup fresh lemon juice
4 cups water
3 family-size tea bags
3/4 cup sugar








Directions:

1. Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
2. Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

Annie's Peach Ice Cream

Recipe from Annie's Eats

Peach Ice Cream on Memorial Day.  I think absolutely.  I found this recipe on Annie's Eats.  Visit her blog.  It's full of awesomeness I tell you... Awesomeness.

Ingredients:

1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped

½ cup water

¾ cup sugar

½ cup sour cream

1 cup heavy cream

¼ tsp. vanilla extract

A few drops of freshly squeezed lemon juice

Directions:
Combine the peaches and water in a medium nonreactive saucepan.   Cook over medium heat, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.  Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.

Add the peaches and their juices to a blender or food processor with the remaining ingredients.  Pulse briefly so that the mixture is well combined.  For a smooth ice cream with no chunks of fruit, continue processing until smooth.  Chill the mixture thoroughly in the refrigerator.  Once chilled, transfer to your ice cream maker and freeze according to the manufacturer's instructions.  

Chunky Peach Popsicles

found Recipe on Map My Ride

It's Memorial Day.  It's blazing hot already, and all I can think about is peach Popsicles.  That's totally not a weird breakfast.  :)  I found this recipe this a.m, and it sounds like it could be just what I need.


Ingredients:
1 1/4 pounds Ripe Peaches, (3-4 medium), halved & pitted
Juice Of 1 Lemon
1/4 cup Freshly Squeezed Orange Juice
1/4 cup Sugar, or to taste
1/4 teaspoon Vanilla Extract

• 
  

Directions:
1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.


2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Nutrition: Calories: 33, Carbohydrates: 9 g, Fat: 0 g, Saturated Fat: 0 g, Unsaturated Fat: 0 g, Cholesterol: 0 mg, Dietary Fiber: 1 g, Potassium: 90 mg, Sodium: 0 mg

Blueberry Streusel Bread

Recipe from Spoonful of Sugar Blog

What could be better than warm bread on a Tuesday morning?  Warm Blueberry Streusel Bread!  I found this recipe on the Spoonful of Sugar Blog.  I happened across it this morning, and it is definitely worth a visit.  She has lots of yummy recipes.  I've shared the blog link below the recipe image.  


Ingredients:
4 tbsp butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries


Topping Ingredients:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
4 tbsp butter, cut in pieces


Directions:
Preheat the oven to 375 F. Grease a 9" square baking dish.


With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg and beat to combine. Then mix in the milk until blended. Stir in the flour, baking powder, and salt and stir just enough to blend the ingredients. (The less stirring, the more tender your bread will be.) Add the blueberries and stir gently, trying to not break the blueberries.  Pour the batter into the prepared dish and spread out evenly.


For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the batter in the pan.  Bake until a cake tester inserted in the center comes out clean, which is about 45 minutes.

Campfire Cones

from Chef Jessica Bright's Blog

Ingredients:
1 ice cream sugar cone 
1 piece of foil, large enough to wrap the cone


Filler Ideas:
Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts
Peanuts
Almonds
Toffee pieces
Mini marshmallows
Brown sugar
Coconut
Cocoa nibs (raw chocolate)
Banana pieces
Dried fruit


Directions:
You essentially are creating your own custom candy bar!  Allow each person to design their cone with the assortment of fillers of their choice in layers. 


Filling Combination Ideas:
Fresh strawberries and chocolate chips
Peaches, white chocolate, and almond slivers
Apple slices, cinnamon, raisins, brown sugar, and butter
Bananas, butterscotch morsels, and brown sugar 




For a variation you can take waffle cone bowls and fill them with the fresh fruit of choice. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy. 

Pan Grilled Salmon with Red Pepper Salsa

Recipe from Cooking Light

Ingredients:
Salmon:
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
4 (6-oz) skinless salmon fillets 
Cooking spray


Salsa:
1 cup pre-chopped red bell pepper
1/4 cup chopped tomato 
2 tablespoons pre-chopped red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt


Directions:

1. 1. To prepare salmon, heat a grill pan over medium-high heat. Combine first 5 ingredients; rub evenly over fillets. Coat pan with cooking spray. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
2. 2. While fish cooks, prepare salsa. Combine bell pepper and remaining ingredients. Serve salsa with fillets.

Sugared Seckel Pears

from Martha Stewart

Ingredients:
1/2 cup pasteurized egg whites
1/4 cup fine sanding sugar
6 firm but ripe Seckel pears


Directions:
Beat egg whites in a small bowl. Place sugar in another small bowl.
Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.

Lighter Blueberry Cobbler

Recipe from Cooking Light

Ingredients:
Filling:
6 cups fresh blueberries 
1/3 cup sugar 
2 tablespoons cornstarch
1 teaspoon grated lemon rind


Topping:
1 1/3 cups all-purpose flour 
2 tablespoons sugar 
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces 
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar 


Directions: Preheat oven to 350°.

1. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
2. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
3. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Blueberry Ricotta Pancakes

Recipe from Simply Delicious Blog

The measurements in the recipe are as I found them on the Simply Delicious Blog.  After I make these, I will try to convert the measurements to what I typically use.


Ingredients: (Yields about 12)
150g (5.29 oz) flour
5ml (0.17 fluid oz) baking powder
pinch of salt
2 tbsp caster sugar
1 egg: Recipe used extra-large free-range egg
125ml (4.23 fluid oz) milk
50ml (1.69 fluid oz) butter, melted
100g (3.53 oz) ricotta
fresh blueberries plus extra for serving
syrup


Directions:
Sift together the flour, baking powder, salt and sugar.  Combine the egg, milk, butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the wet ingredients until you have a smooth batter. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to uncooked side of each pancake before flipping over. Remove the pancakes and keep warm in a low oven until ready to serve. Serve with syrup and fresh blueberries. (I typically use Sugar-free Maple)

Blueberry Pomegranate Slushy

Recipe from Martha Stewart

With a piquant sweet-tart flavor, this icy cooler is chock-full of cancer-fighting flavonoids, phytochemicals responsible for the fruits' pigments. Pomegranates also boast vitamin K, essential for proper blood clotting.


Ingredients:

• 1/2 cup frozen blueberries
• 1/2 cup pomegranate juice
• 1 teaspoon agave
• 1/2 cup ice
• 
  

Directions:
Puree blueberries, pomegranate juice, agave, and ice in a blender until smooth. Serve immediately.

Apple Pie Bars

from My Baking Addiction

Ingredients:
For the Crust
3 sticks unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt


For the Filling
6 tablespoons unsalted butter
1/2 cup light brown sugar
12 Granny Smith apples (about 6 lb)—peeled, cored &
thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, if necessary



For the Topping
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks (12 oz) unsalted butter, cut into 1/2" cubes and chilled
3/4 cup chopped pecans


Directions:

Make the Crust

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Make the Filling

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Assemble and Bake

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

NOTES:
I definitely recommend using an Apple Peeler, Corer, Slicer for this recipe. You can pick them up at a variety of places such as Amazon and Bed, Bath and Beyond. They are pretty inexpensive and make the prep work a breeze.

Bars can be stored in at room temperature in an airtight container for up to 3 days.

Apple Pie in a Jar

from Homemade Simple

Ingredients:
8 short, half-pint glass canning jars*
4 pre-packaged pie crusts, uncooked
7 cups (15-20 whole) apples, peeled and thinly sliced
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Directions:

1. Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.
2. Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered.
3. In a large mixing bowl, toss the apple slices in lemon juice.
4. In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.
5. Divide the apple filling equally among your jars, filling each about 2/3 full.
6. Finish each jar with the topping of your choice (see our options below).
7. Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 375ºF and let bake for 45-60 minutes, until topping is golden brown and bubbling.

Topping Options:

• Lattice Crust:To achieve an old-fashioned look, purchase an extra pie crust or two at the supermarket, then cut the dough into very thin strips, slightly longer than the width of your jar’s mouth. Lay 3 strips vertically and 3 strips horizontally, then interweave them, pressing the edges into the inner rim of the jar. Brush with a beaten egg and sprinkle with sugar.
• Capped Crust:Repeat step 1 of the instructions, then use the dough circles to top each of your jars—but be sure to press the edges into the inner rim of the jar to prevent burning. Use the tongs of a fork to crimp the edges, or cut out a few small, festive shapes like leaves with a mini cookie cutter or stencil. Brush with a beaten egg and sprinkle with sugar.
• Crumble Topping:For something easy and extra sweet, simply follow the instructions below, then sprinkle generously on the top of each jar:
  Ingredients for Crumb Topping:
  1/4 cup brown sugar
  1/4 cup all-purpose flour
  1/4 teaspoon ground cinnamon
  2 tablespoons oats
  3 tablespoons cold butter

• Directions for Crumb Topping:In a small mixing bowl, combine sugar, flour and cinnamon.Add butter, blending with an electronic mixer until pieces are approximately the size of peas.Add oats, stirring with a spoon until well combined.

Tips & Tricks:
*Find glass canning jars right in your grocery store. The short, half-pint versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass! 

Strawberry Mango Salad

from Pillsbury

Ingredients:
Strawberry Dressing
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
1/2 cup fresh strawberries
1/4 teaspoon poppy seed
Salad
6 cups bite-size pieces mixed salad greens
1 1/2 cups halved or sliced fresh strawberries
1 cup mango chunks
1/4 cup thinly sliced red onion, separated into rings
1/2 cup pecan halves, toasted


Directions:
In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.


On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.



Tips & Tricks:
Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then dice.  Use jarred mango if ripe mango is not available.


To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Strawberry Honey Oatmeal Bars

from the Pastry Affair Blog

Ingredients:
6 tablespoons unsalted butter 
1/2 cup brown sugar, packed 
1 egg 
1/4 cup honey 
1 1/2 cups old fashioned oats 
1/2 cup all purpose flour 
1/2 cup whole wheat flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup strawberry jam

Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8-inch pan.
In a large mixing bowl, cream together butter and sugar. Add the egg and honey, mixing until blended. Stir in the oats, flours, baking soda, and salt. Batter will be slightly sticky. Using floured hands, press 3/4 of the batter into the bottom of the prepared pan. Spread strawberry jam evenly over the top. Crumble the remaining 1/4 of the batter on top.  Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

Strawberry Rhubarb Tart

from Pillsbury

Ingredients:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2  eggs
3/4  cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon almond extract
3 cups coarsely sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup packed brown sugar 
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg 
2 tablespoons butter or margarine, cut into pieces


Directions:  Heat oven to 375°F. 
Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary. In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.  In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.  Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.


Tips & Tricks:
One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.

Strawberry Shortcake Kabobs

from Pillsbury

Ingredients:
12 fresh medium strawberries, stems removed if desired
12 doughnut holes
6  (8-inch) wooden skewers
1/4  cup semisweet chocolate chips 
2  tablespoons margarine or butter


Directions: 
Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.  In small saucepan, combine chocolate chips and margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate 10 minutes or until set. 



Tips & Tricks:
Assemble the kabobs up to four hours ahead and keep them refrigerated until serving time.
Sprinkle the kabobs with multi-colored sprinkles before the chocolate sets.
For a spectacular centerpiece, insert the sharp end of the kabobs into an overturned melon or grapefruit half.

Strawberry Shortcake Sushi

Ingredients:
Cake:
2/3 cup all-purpose flour
1 t baking powder
1/4 t salt
1/2 cup sugar
3 eggs + 2 more egg whites
1 t vanilla
2 T powdered sugar, for the towel when wrapping the cake




Filling: 
2 cups whipping cream
1/2 cup powdered sugar
1 t vanilla or 1/2 a vanilla bean
1 cup diced strawberries + more for topping


Directions:
Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.


In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla. Add the flour mixture half at a time mixing on low until each portion is mixed in completely. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched. 


While the cake is baking sprinkle a clean dish towel with powdered sugar. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool. 


Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night. 


Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).


Strawberry Coulis (The "Soy" Sauce)
2 cups quartered and hulled strawberries, mashed
1/4 cup water
3 T granulated sugar
1 T lemon juice


Directions:

1. Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!