{Strawberry Freezer Jam}

This recipe is just the one off of the Sure Jell box. But it is delish! We took a trip to a strawberry patch to pick our own berries and this is what I was so excited to make with them. PB&J sandwiches will now be so much more amazing, not to mention toast! And how good would this be on ice-cream? 🙂

*There is also a low sugar Sure Jell recipe that I want to try next.


1 qt. (2 cups crushed) strawberries, washed and stemmed
4 cups sugar
1 package fruit pectin (I use Sure Jell)
3/4 cup water
8 oz freezer safe containers

Wash and dry the containers and set aside

With a potato masher or food processor, mash the berries, leaving some chances. Measure out 2 cups berries into a large bowl. Stir in exactly 4 cups of sugar and allow to stand for 10 minutes.

While the berries and sugar are hanging out. Whisk in the pectin into 2/4 cups water in a small saucepan. Stir constantly, and bring to a boil over high heat for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is dissolved.

Ladle the jam into the containers, leaving about 1/2 inch at the top for freezer expansion. Top with lids and allow to stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for 1 year. Makes 5 8oz containers.

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{Blueberry Pancakes}

If you are in the mood for some pancakes you should make these! They are great. You can make them with or without the blueberries. This is a Martha Stuart recipe. Enjoy 🙂

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1 cup blueberries, fresh or frozen and thawed

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

{Blueberry Muffins}

I really like these because of the crumb top they have, it makes them so yummy and they are really big so it makes you feel like you just bought one at a bakery…But really you MADE them! Even better.

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping:

1/2 cup white sugar
1/3 cup flour
1/4 cub butter, cubed
1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins or line with muffin cups.
Combine flour, sugar, salt and baking powder. Mix the vegetable oil, egg and milk together and add to the flour mixture. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with the crumb topping.
To make the topping, mix all the topping ingredients together with a fork and sprinkle over muffins before baking.
Bake for 20-25 minutes.

{Red, White, and Blue Trifle}

Very good dessert for the 4th of July! Its really simple too 🙂

1 1/2 cups cold milk
1 (4 ounce) package cheesecake flavor instant pudding and pie filling mix
1 (8 ounce) container frozen whipped topping, thawed
16 ounces frozen pound cake, thawed, cut into 1/2-inch cubes
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together milk and pudding mix and beat with wire whisk for 1-2 minutes or until well blended. Gently stir the thawed whipped topping into the milk/pudding mixture.
In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit and 1/2 of the pudding mixture. Repeat layers, ending with pudding mixture. Chill at least 2 hours.

{Fruit Salsa & Cinnamon Chips}

I got this recipe from a friend of mine a couple years ago and LOVED it. It was so yummy and such a great idea for a snack or to bring to a BBQ or something. Try this you will love it too. Thanks Sarah!!

2 kiwi’s peeled and diced
2 apples peeled, cored, and diced
8 oz raspberries
1 lb strawberries diced
2 Tbsp sugar
1 Tbsp brown sugar
3 Tbsp preserves

10 10″ flour tortillas
2 C cinnamon sugar
Butter-flavored cooking spray

In medium bowl, mix fruit, sugar and preserves. Cover and chill at least 15 min. Preheat oven to 350*. Spray one side of tortillas with butter and sprinkle with cinnamon sugar. Cut into wedges/strips. Spray again. Arrange on baking sheet and cook for 8-10 min. Repeat with remaining tortillas, cool for 15 min.

{American Flag Cake}

I made this cake a few years back for a summer family BBQ and it was a hit. It was really fun to make. My sisters keep asking for the recipe, so here it is 🙂

2 1/4 sticks butter at room temperature
3 cups sugar
6 large eggs
1 cup sour cream
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Butter and flour cookie sheet pan.

Cream the butter and sugar together until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. Add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes on 350 degrees until a toothpick comes out clean. Cool to room temperature.

Topping:

2 (8oz) cream cheese at room temperature
1/2 bag of confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/2 Pint heavy whipping cream (whip and fold into the other 3)

Assemble with fresh blueberries and strawberries.

{Fruit Dip}

I absolutely LOVE all the fresh fruit this time of year, I usually go to Costco and stalk up on a bunch of yummy berries and fruit they have. This fruit dip is obviously so easy and so tasty. YUM!

1 8oz package cream cheese, softened (You could use regular or strawberry)
1 7oz Jar marshmallow cream

Mix these two ingredients together with a hand mixer until completely combined.

{Upside-down Berry Crostata}

One of my favorite shows on the Food Network is Everyday Italian. I have made sooo many recipes from that show and they are all delish, this is where this recipe came from. This is such a wonderful dessert! And perfect all year round. You can use fresh or frozen berries depending on the time of year it is. So yummy!

Dough:
1 1/2 cups flour
2 Tbs sugar,
1 lemon, zested
1/4 tsp salt
10 Tbs butter, chilled and cut into small cubes
3 Tbs ice water

Filling:
5 cups fresh or frozen mixed berries. (If using frozen make sure and thaw out)
2 Tbs sugar
1 1/2 Tbs cornstarch
1 lemon juiced

For the crust combine flour, sugar, lemon zest and salt in a food processor and pulse to blend. Add butter and pulse until dough resembles coarse meal. Add ice water 1 Tbs at a time and pulse until moist clumps form. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 400 degrees. Stir together berries and lemon juice, sugar and cornstarch in a pie dish. Roll out the crust and place on top of berries and fold over itself until it fits. Cut 2 slits in the center. Bake for 40 minutes. Serve with homemade whipped cream.