It was a busy holiday weekend in the kitchen. Exhausting, to be honest. I think I was actually seeing stars at one point! Therefore, my prep and final shots are very… lazy, to say the least. But, after making a Mexican feast, 6 dozen chocolate chip cookies, artichoke and tomato salad, dessert for the Memorial Day BBQ and fresh blueberry bars, I was entirely spent and had a kitchen full of dirty dishes (is it just me, or is that the worst part?!). Everything was delicious though, so it was worth the effort.
I couldn’t resist picking up some fresh blueberries from the organic produce delivery this weekend, because they are hubby’s favorite, and because they are in season and so pretty right now. I found a great recipe that has been making its way around the blogging world (so you can check their photos out via Googling “Blueberry Crumb Bars”). Mine turned out fantastic! I highly recommend giving this a try if you can get a hold of some fresh berries.
Blueberry Crumb Bars
From: Smitten Kitchen, who adapted it from AllRecipes.com
1 c. white sugar
Preheat the oven to 375 degrees. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 40-45 minutes, or until top is slightly brown. Cool completely before cutting into squares. Store in refrigerator to keep fresh and for ease of cutting. Dust with powdered sugar before serving.
Peanut Butter Striped Delight
From: adapted from Kraft Food & Family Magazine
35 Oreo cookies
6 T. butter, melted
Dash of salt
1 pkg. (8 oz.) Philadelphia cream cheese, softened
¼ c. sugar
1 t. vanilla
3 c. plus 2 T. cold milk, divided
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
2 pkgs. (3.4 oz. ea.) Jell-O Vanilla Instant Pudding
½ c. peanut butter
Process cookies in a food processor until fine crumbs form; mix with melted butter and dash of salt. Press into the bottom of a 9 X 13 inch dish. I lightly sprayed mine with nonstick cooking spray. Refrigerate for at least 10 minutes, to cool and set crust.
Meanwhile, beat cream cheese, sugar, vanilla and 2 tablespoons milk until well blended. Add 1 ¼ cups Cool Whip; mix well. Spread over crust.
Beat pudding mixes and remaining 3 cups of milk in a large bowl with a whisk, 2 minutes or until well blended. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining Cool Whip. Garnish with a few extra crushes Oreos if desired.
Refrigerate 4 hours.