With summer in full swing and beautiful plump blueberries at the farmer’s market, farm stands and our local stores, I could not wait to make this pie from Taste of Home. I’m not a baker but this recipe was so easy I just had to make it! This is another great make ahead dessert. My family really enjoyed this with a scoop of vanilla bean ice cream!
INGREDIENTS
9 inch pastry for a single crust pie. (I used a frozen pie crust)
3 Tablespoons all purpose flour
Pinch of salt
1 cup of water, divided
3/4 cup of sugar
6 cups fresh blueberries, divided
1/2 teaspoon lemon juice
Vanilla ice cream or whipped topping – optional but highly recommended!!
DIRECTIONS
Follow the pie crust directions to bake a one crust pie. You want the crust to be fully baked. In a bowl mix flour, salt, and one third cup water until smooth. In a large saucepan combine sugar, 1 cup of the blueberries and the remaining water. Bring to a boil and stir in the flour mixture, return to a boil stirring constantly. Cook another 4 – 6 minutes or until thickened. Stir in lemon juice and remaining blueberries. Pour in prepared crust. Refrigerate 4 hours or until filling is set. Serve with ice cream or whipped cream.
Enjoy!
This week is all about delicious summer desserts! This recipe comes from Taste of Home and became an instant family favorite! This was so simple to make and a no-bake dessert. It does need time to chill so it’s a great make ahead dessert! I have made this twice and I did make a couple small changes the second time that I think worked well. I used two full rows of Oreos for the bottom crust and melted the butter for the crust. This recipe is written with my changes. If you or your family love chocolate and peanut butter this is fabulous! You will love it!
INGREDIENTS
1 package Oreo cookies. Using two full rows for the bottom crust and 5-6 more to crumble on top.
2 Tablespoons butter, melted and slightly cooled
1 – 8oz. package of cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners sugar, divided
1 large container of Cool Whip (16 oz)
20 mini peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounce) instant chocolate fudge pudding mix
DIRECTIONS
Crunch two rows of Oreos from the package, add melted butter and mix well. Press cookie mixture into a 9 inch in greased square pan, set aside. In a large bowl, beat the cream cheese, peanut butter and one cup of confectioners sugar until smooth. Fold in half of the whipped topping, spread over the cookie crust. Sprinkle with half of the chopped peanut butter cups. In another large bowl beat the milk, pudding mix and remaining confectioners sugar on low speed for two minutes. Let stand for another two minutes or until it s slightly thickened. Fold in remaining whipped topping and spread over peanut butter cups. Crush 5 – 6 more Oreo cookies and sprinkle on the top and add the remaining peanut butter cups on the top. Cover and chill in fridge for three hours.
Enjoy!
UPDATE….
I don’t typical Change my opinion of a place but after spending 40 minutes of wait time when we were told 15…. not good…….I will stand by saying the food is good…….but after the last service we had..not sure we will be back, actually, we will NOT BE BACK.
I know a number of my friends and family members have found this gem! The Tuckaway Tavern and Butchery is located at 58 Route 27 in Raymond NH. (Phone 603-244-2431). If you have not found your way to the Tavern, you are missing out! They are open 7 days a week and have won many awards for their steak and burgers, including awards from the Phantom Gourmet! Jim and I went over on an early Friday afternoon and they were already busy! The decor is a country farmhouse type of look and a very relaxed type of atmosphere that both Jim and I liked. We were seated right away, greeted by our waitress with menu’s and drinks that followed right away!
Let’s talk about that menu! It’s a pretty big menu with lots of salads and salad toppers such as chicken, popcorn chicken, shrimp, steak and salmon to just name a few! Every category has plenty to choose from with the steaks and burgers being the most popular. We did not order them, but I can see why they are so sought after…can you just picture the two pigs and a cow burger, pulled BBQ pork, bacon and cheddar..WOW! But if that’s not your thing maybe the big and sloppy burger is…a sloppy joe burger with beer cheese fondue…whaaaaaat? Sounds crazy good!!
The side dishes… seafood and of course the amazingsteaks have the same amazing variety. Some of the side dishes include coleslaw, chickpea salad, fries, onion rings and how about some mac and cheese?!
Steaks! I don’t have to say much more about them. The awards they have won do all the talking, but just in case you are wondering they have lots of steaks, steak tips, bison tips and various marinades! But let’s not forget those baby back ribs and chicken pot pie or maybe a seafood pot pie is your thing? You can get all of that!
Are you wondering what we ordered yet? I was not very hungry at the time we were there, so I had the Bangin Shrimp from the appetizer menu ($9.00). This is gulf shrimp fried with a slightly spicy, but sweet sauce. This was really delicious and perfectly fried! I would order this any day of the week!
Jim had a bowl of lobster chowder that I also had a few tastes of and we both agreed it was excellent…full, rich flavor with plenty of lobster and potatoes. I know I will be ordering my own bowl next time! ($6.50).
Jim also ordered the seafood salad ($15.00). This was a large bowl filled with warm mussels, gulf shrimp, balsamic vinaigrette, spinach, onion and tomatoes topped with feta cheese. Jim really liked this, although there was a lot of broth with this dish… great to soak up with some crusty bread! Needless to say we had an excellent lunch and look forward to many more lunch and dinners! We did not order dessert as we were full and would be traveling that afternoon. If you’re still hungry they have coffee and donuts or a couple of delicious sounding sundae’s. They have a hot fudge sundae but how about a s’more sundae!
No matter what you order you will be completely satisfied, but if you want to take some home that’s easy too! They have the butchery right there where you can take home many of the steaks, burgers, chicken and sausages to cook or grill at your house! They have a huge array for food, frozen food, rubs and marinades to take home. I know I will be bringing a cooler with me next time so I can have all that delicious food at home! Be sure to checkout their website and like them on Facebook! http://www.thetuckaway.com/menus/
Enjoy!
Although our kids are grown and I don’t need to have snacks on demand anymore, this recipe is still a keeper! I love the chocolate peanut butter combination and this recipe is perfect. This would also be a great bake sale item for when the kids are back in school but no matter why you make them, I know you will enjoy them!
INGREDIENTS
2 1/2 cups Rice Krispies cereal
2 cups oats
1 cup halved cashews
1/2 cup packed light brown sugar
1/3 cup light corn syrup
1/3 cup honey
2/3 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
Pinch of salt
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
DIRECTIONS
Spray a 9 x 13 inch baking dish with non-stick spray and set aside. Combine cereal, oats and nuts in a large bowl and mix. In a small saucepan, over medium heat, combine brown sugar, corn syrup and honey mixing well and combining until the mixture just starts to boil. Remove from heat and add the peanut butter, salt and vanilla, mix to combine and pour over cereal mixture and combine until well coated. Add the peanut butter chips and chocolate chips mixing again. Pour entire mixture into your prepared pan and pat down forming a flat single layer.
Let cool and slice into bars. Store covered.
Enjoy!
One of my favorite flavors is balsamic. I use it in marinades and dressings and if I am eating out its usually top on my list for a salad dressing! Sweet and tangy! In today’s recipe, balsamic vinegar is used in a marinade for the roasted chicken! This recipe needs some marinade time and is great to start in the morning and you are one step closer to dinner later in the day. I served this dish with a side of rice pilaf and it was just right!
INGREDIENTS
1/2 cup balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard
1 clove of garlic, minced
Pinch of salt
Pinch of pepper
4 boneless, skinless chicken breasts, halved
1 lemon, zested and juiced
1 pint cherry tomatoes, halved
DIRECTIONS
Mix balsamic vinegar, oil, mustard, garlic, salt and pepper in a Ziploc bag or in a baking dish. Add the chicken breasts and let marinade in the fridge for at least 4 hours. Pre-heat oven to 400 degrees. Place the chicken in an oven proof baking dish, roast chicken in heated oven for 30 minutes. Add tomatoes to the baking dish and continue to cook until chicken is cooked through and no longer pink in the center. Mine took 10 more minutes. Remove from oven, sprinkle with lemon zest and juice. Serve warm.
Enjoy!
This recipe can be found at www.allrecipes.com
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