Blueberry Crisp

 I love fresh blueberries.   This is a really easy dessert to make.  I love a scoop of ice cream on top.

BLUEBERRY CRISP

(serves 12)

Ingredients:

*5 cups fresh blueberries (can you frozen, but thaw them)

*2 1/2 tablespoons cornstarch

*3/4 cup granulated sugar

*1/2 teaspoon ground cinnamon

*1/2 cup water

*2 teaspoons lemon juice (I use fresh squeezed)

*1 cup all-purpose flour

*1 cup old-fashioned oats

*1 cup light brown sugar

*1 teaspoon ground cinnamon

*1/2 cup butter,  melted

Directions:

~Preheat oven tot 350 degrees. 

~Spray a 9x13 inch baking pan with cooking spray.

~Place blueberries in a large bowl.

~Add cornstarch, granulated sugar, 1/2 teaspoon ground cinnamon, water, and lemon juice.

~Stir until well mixed, making sure the corn starch is dissolved.

~Pour into prepared pan.

~In same bowl, add flour, oatmeal, brown sugar, 1 teaspoon ground cinnamon, and melted butter.

~Mix until well mixed.

~Crumbled over blueberries.

~Bake for 45-50 minutes, or until.  

Veggie Au Gratin

 Great way to use up zucchini and yellow squash when it's in season.   Yummy!

VEGGIE AU GRATIN

(serves 4)

Ingredients:

*3 tablespoon butter

*1/2 -1 yellow onion, thinly sliced

*3 garlic cloves, minced

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 cup heavy cream

*1/2 cup fresh parmesan cheese, grated

*1/4 teaspoon ground nutmeg

*1 medium zucchini, sliced in rounds 1/8-1/4 inch thick

*1 medium yellow squash, slice in rounds 1/8-1/4 ice thick

*1 medium/small carrot, peeled and shredded

*1 1/2 cups gouda cheese, shredded

Directions:

~Preheat oven to 450 degrees.

~Melt butter in an oven proof skillet (I use my cast iron skillet), over medium heat.

~Add onions, and cook for 4-5 minutes, or until the edges start to brown.

~Add minced garlic, salt and pepper, cook for another 1 minute.

~Add cream and parmesan cheese and simmer until  bubbly and it starts to thicken.

~Stir in ground nutmeg

~Add zucchini, yellow squash, and shredded carrot and cook another 5 minutes, stirring as needed.

~Sprinkle gouda cheese over top of veggies.

~Bake for 15-20 minutes or until cheese is a golden brown.