Blueberry Crumble Bars

This past summer I picked LOTS of blueberries.  I froze some so that we would have them throughout the winter.  We use them in all sorts of things like muffins, yogurt, oatmeal, pancakes, waffles, cheesecake, smoothies, and many others.  These bars are easy and SO delicious.  You can eat them alone or serve warm with a scoop of vanilla ice cream.

Ingredients:

• 1 1/2 Cups of Flour
• 3/4 Cups of Sugar
• 1/8 Cup Lemon Juice
• 1 Pint Blueberries
• 1/8 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 2 teaspoons Corn Starch
• 1 Stick Cold Butter
• 1 Egg

Makes 12 bars

Preheat oven to 375 degrees.  In a bowl combine the flour, 1/2 cup of sugar, salt, and baking powder.  Cut the butter into cubes and add to mixing bowl.  Add egg.  Using a fork or a pastry blender, combine the ingredients until they become a crumbly mixture.  Grease the bottom and sides of an 8x8 baking dish.  Firmly press 1/2 of the crumb mixture into the bottom of the dish.  In a separate bowl, combine blueberries, remaining 1/4 cup of sugar, lemon juice, and cornstarch.  Toss to coat the berries.  Place the blueberry mixture on top of the pressed dough.  Cover with remaining crumble.  Bake for 35-40 minutes.  Cool completely and then cut into bars.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Blueberry Cheesecake

It has been almost two weeks since we went blueberry picking and we are still eating the fruits of our labor!  I can't believe how fresh they still are.  (HAHA!  Yes I wrote this over a month ago... I am very behind!)  When I buy blueberries at the grocery store they usually only last a few days so I am quite impressed with the ones we picked fresh.  I guess that means that at the berries we buy at the grocery store take a long time to get there.  We picked these at Eagletree Farm in Leesburg and they never spray them with anything so they are perfect to eat right from the bush.  We have just a few fresh ones remaining, but lots in the freezer.

Ingredients:

• 3 1/2 Tablespoons of butter
• 1 1/4 Cups of Graham Cracker Crumbs
• 1 (8 oz) package of Cream Cheese
• 1 Egg
• 1/2 teaspoon of Vanilla
• 6 oz of Blueberry Preserves (I used homemade)
• 3/4 Cup Fresh Blueberries
• 6 Tablespoons Sugar

Serves 8

Melt butter in microwave.  Mix with graham cracker crumbs and press into bottom of pie plate.  Put in fridge until ready to use.  

Evenly spread layer of Blueberry Preserves on top of graham layer.

In a large bowl, beat cream cheese with mixer until creamy.  Next add in sugar, eggs, and vanilla.  Continue beating until ingredients are well blended.  

Evenly top jam layer with fresh blueberries

Pour cream cheese mixture over blueberries and bake at 350 for about 25-30 minutes.  Cheesecake will puff up slightly and turn a light golden color.  Cool completely before serving.  Store in fridge.

We have made lots of yummy treats with our blueberries this year.  Check out some of them below

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites

Mini Strawberry Cheesecake Cream Pies

This dessert is part cheesecake and part mouse, but all delicious!  Our strawberry picking at Wegmeyer Farms in Hamilton, Virginia was a great success and I have been making all kinds of yummy treats for my family.  I am sad that the season is coming to an end.  Fresh picked strawberries have become a new family favorite!

Ingredients:

• About a Cup of Strawberries (enough to make 1/2 cup puree) plus a couple to cut up for garnish
• 8 oz Block of Cream Cheese (I used 1/3 les fat, just don't use fat free)
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup plus 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla
• 6 Mini Graham Cracker Pie Crusts (or one large one)

Place about a cup of strawberries into a small food processor and pulse until no large chunks remain, but don't make it completely pureed.  Pour into measuring cup to make sure you have a 1/2 cup.  Set aside.

In medium size bowl, combine cream cheese, vanilla, and 1/3 cup powdered sugar.

Add Strawberry puree to cream cheese mixture and mix on low until thoroughly combined.  Set aside.

In large bowl, (not because you are making a lot, but because you don't watch it to splatter everywhere) combine 1/2 heavy whipping cream and 2 tablespoons of powdered sugar.  Mix with electric mixer until it becomes stiff like whip cream.

Fold in whip cream with the strawberry cream cheese mixture with rubber spatuala.  Then evenly distribute pie filling into mini graham cracker crusts or one large crust.  Chill for at least 30 minutes and serve.

Strawberry Spinach Salad with Raspberry Vinaigrette

I used to be completely against both fruit and nuts in my salad, recently I opened my eyes to the endless combinations and my taste buds are extremely happy! This salad dressing is so good the sweet and tangy flavors compliment each other perfectly.  Make sure you try this SOON!

Ingredients:
Salad

• Fresh Spinach washed and dried
• Strawberries cleaned and sliced
• Sunflower Seeds
• Blue Cheese Crumbles

Dressing

• 1/3 Cup Raspberry Wine Vinegar
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 teaspoon dry mustard
• 1/2 cup vegetable oil
• 1  teaspoons poppy seeds

Place all dressing ingredients in a container or jar that can seal tightly.  Shake well.  Refrigerate about 20 minutes.  

When ready to serve, place spinach in large bowl.  Toss with dressing.  Top with strawberries, sunflower seeds and blue cheese crumbles.

Store left over dressing in sealed container in refrigerator.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Strawberry Lemon Bundt Cake made with Greek Yogurt

This is the perfect season to make delicious treats with strawberries.  I am hoping to get out and pick some fresh ones soon!  So I am compiling all of my favorite strawberry recipes and trying out some new ones!  The Greek yogurt in this recipe makes the cake OH SO MOIST!  It is a great summer dessert or perfect to serve at a Brunch.

Ingredients:
3 Eggs
1 1/2 Cups Diced Fresh Strawberries
Zest from 1 Lemon
3 Tablespoons of Lemon Juice (divided)
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 Cups of Flour
2 Cups of Sugar
2 Sticks of Butter
8 oz of Vanilla Greek Yogurt
1 cup Powdered Sugar

Preheat oven to 375.  Combine cups of flour, baking soda, and salt.  Stir in lemon zest.  Set aside

Cream together butter and sugar.  Add in eggs one at a time, next add in 1 tablespoon of Lemon Juice.

Once that is combined, alternate adding in the flour and yogurt about 1/4 of each at a time until batter is well mixed.  The batter will be thick DONT WORRY!

By hand, mix in the strawberries.

Reduce oven heat to 325.  Pour Batter into 10 inch Bundt pan and bake for 58-60 minutes.  Allow cake to cool in pan for about 25-30 minutes.

Then flip it out onto wire rack to cool the remainder of the way

Last, whisk together 2 Tablespoons of lemon juice and 1 cup of powdered sugar and drizzle glaze on the cake.  

Be sure to watch for more of our favorite strawberry recipes!

Spring Bucket List- FREE PRINTABLE

Another fabulous free printable for Spring just added! This cute Spring Bucket List is a great way to remember those little things that make Spring so much fun. Don't forget to play in the rain!

Just right click on the below picture and save as picture, then print at your leisure!