Blueberry season will be here before we know it so here's a favorite summer blueberry recipe

Blueberry Cobbler

2 C fresh blueberries, rinsed
1/2 C sugar
2T melted butter
2/3 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 C milk

Sprinkle blueberries into greased baking dish. In a small bowl, combine sugar and melted butter until crumbly. In a separate bowl, combine flour, baking powder, and salt. Add this to the sugar mixture alternately with milk. Spread over blueberries, Bake at 350 degrees for 40-45 minutes or until golden brown. Serve warm with whipping cream or ice cream if desired.

(Recipe from: Taste of Home)

Broccoli Cheese Soup

6 cups water

2 T. minced onion (I used 2 t. onion powder)

6 chicken bouillon cubes (I used Better than Bouillon that I got from Publix-it is a paste in a jar)

2 pkgs. Ramen noodles, chicken flavor

2- 10 oz pkgs. Chopped broccoli

1 lb. Velveeta Cheese, cubed

6 c. milk (I used 4)

In a large pot, bring water, onion and bouillon cubes to a boil and allow cubes to dissolve. Add Ramen noodles and flavor packs, simmer about 3 minutes until noodles get tender. Add frozen broccoli, simmer until tender. Reduce temp and add cheese and milk. Heat until cheese melts-on low to keep milk from over cooking.

(Recipe from: Teresa Goodman)

Potato Cheese Soup

6 large Yukon gold potatoes, peeled and sliced
3 1/2 C chicken stock
2 cloves garlic, minced
1/4 C shredded sharp Cheddar cheese, divided
1/4 C chopped green onions
salt and pepper to taste
1 C heavy cream or half and half
3 slices bacon, cooked and crumbled

Place potatoes and stock in Crock Pot. Cover and cook on high for 4 hours (Note: I just cooked this on the stove and it took less time.) Using an immersion blended, puree to desired consistency. Stir in 1 cup of shredded cheese, garlic and green onions. Cover and cook on low for 30 minutes. Add more stock if soup is too thick. Season to taste with salt and pepper. Add cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with remaining cheese crumbles and bacon. Serve immediately. Yield: 6 servings

Recipe from: The Tennessee Magazine (March 2008)

Chocolate Chip Truffle Bars

1/2	cup butter or margarine, softened
1	egg
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1	cup semisweet chocolate chips (6 oz)
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1	can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing
35	yogurt-covered miniature pretzels

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers. 2. Bake 19 to 21 minutes or until golden brown. Cool 30 minutes. 3. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows. 4. Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each. Place decorated pretzel on each bar. High Altitude (3500-6500 ft): Bake about 22 minutes.

© 2008 and ®/™ General Mills

White Chocolate Popcorn

Ingredients

(3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon

Preparation

1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.

2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.

3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Break into pieces; serve immediately, or store in an airtight container up to 3 days.

Yield

Makes 10 cups

From: Southern Living, JULY 2007

Conversions especially for those who didn't know.

1/16 C= 1/2 oz = 1T=3 tsp
1/8 C= 1 oz= 2T= 6 tsp
1/4 C= 2 oz= 4 T= 12 tsp

Oatmeal - Chocolate Chip Cookies
1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

(Recipe from: hopkinsrecipe)