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Blueberries. Try to eat one to two cups daily.

Wow––if I did that, I’d be broke and probably be sick of eating them. One good thing for me . . . research says that the berries seem to slow and even reverse many of the degenerative diseases associated with the aging brain. Maybe I will eat a cup of blueberries a day!

Let’s do recipes.

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We know that blueberries are especially good for us, but so is spinach. This combination is great.

BLUEBERRY-SPINACH SALAD

1/2 c. canola or vegetable oil

1/4 c. raspberry vinegar (could use red wine vinegar or plain but you’ll miss out on the good flavor)

2 t. Dijon mustard

1 t. sugar

1/2 t. salt

1-10 oz. pkg. fresh spinach, washed, drained, patted dry and torn*

1-4 oz. pkg. blue cheese, crumbled (could use feta cheese)

1 c. fresh blueberries

1/2 c. chopped pecans, toasted

In a jar with a tight-fitting lid, combine first five ingredients and shake well.

In a large bowl, toss next four ingredients. Add dressing and toss gently; serve immediately. Makes 6-8 servings.

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This salad is ready in 15 minutes.

BLUEBERRY BANANA SALAD

2 c. sliced firm bananas

1-1/2 c. fresh blueberries

1-11 oz. can mandarin oranges, drained

1/2 c. mini marshmallows

2 T. flaked coconut

1/2 c. sour cream or 1/2 c. blueberry yogurt

In a bowl, combine first five ingredients. Gently fold in sour cream. Refrigerate any leftovers. Makes six servings.

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I can’t do blueberry recipes without including muffins, now can I!

SOUR CREAM BLUEBERRY MUFFINS

2 c. biscuit mix

3/4 c. sugar

2 eggs, slightly beaten

1 c. sour cream

1 c. fresh or frozen blueberries

In a bowl, combine biscuit mix and sugar.

In another bowl, combine eggs and sour cream; stir into dry ingredients just until combined. Fold in blueberries.

Fill greased muffin tins or use paper liners in tins, 3/4 full. Sprinkle with 2 T. sugar. Bake at 375 degrees for 20-25 minutes or till toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack to cool or eat warm –– m-m-m!

Makes 12 muffins. If using frozen berries, thaw but not completely, on paper towel and very gently fold into batter.

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And, a simply yummy dessert that everyone will rave about.

BLUEBERRY CREAM DESSERT

1-1/2 c. graham cracker crumbs (about 24 squares, not rectangles)*

3/4 c. sugar, divided

1/2 c. butter or margarine, melted

1-8 oz. pkg. cream cheese (may use 1/3 less fat cheese) softened

2 eggs, slightly beaten

1 t. vanilla

1/2 t. cinnamon

1-21 oz. can blueberry pie filling

1-8 oz. container whipped topping, thawed

In a bowl, combine crumbs, 1/4 cup of the sugar and butter. Press into a 9x13 baking pan.

In a mixing bowl, combine cream cheese and 1/2 cup sugar; beat until smooth; add eggs and vanilla. Pour over crust.

Bake at 350 degrees for 15-20 minutes or until set but not real brown. Cool completely on wire rack. Carefully spread filling over top; spread topping over pie filling.

Refrigerate 2-3 hours. Refrigerate any leftovers. Makes 12-15 servings.

NOTE: Garnish with fresh blueberries if you wish.

When I make the crumb mixture, I make about three batches, take out what I need and freeze the rest. Be sure you mark the container with 1-1/2 cups equals 12 squares.

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And, one more delicious dessert recipe . . .

BLUEBERRY UPSIDE-DOWN CAKE

6 T. butter or margarine

1/4 c. packed brown sugar

1 t. clear syrup

2 c. fresh blueberries

3/4 c. sugar

1 egg

1 t. vanilla

1-1/4 c. cake flour (if no cake flour, use regular flour but take out 1 T.)

1-1/2 t. baking powder

1/2 c. milk

whipped topping or whipped cream (optional)

In saucepan, melt 2 T. butter; stir in brown sugar and syrup; heat over medium heat just until sugar dissolves.

Spread into ungreased 8-inch baking pan. Arrange blueberries in single layer over sugar mixture; set aside.

In large mixing bowl, cream rest of butter and sugar until creamy. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over berries.

Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto serving plate. Cool. Serve with whipped topping if you wish, or serve with a scoop of ice cream––even yummier! Makes six servings.

NOTE: You may also use an 8-inch round pan and cut the dessert in wedges.

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Thought for today: Joyfulness keeps the heart and face young. A good laugh makes us better friends with ourselves and everybody around us.

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