Savor summer with these fresh berry and peach recipes

We are half way through July and I want to try so many recipes I have found recently.

While blueberries, blackberries and peaches are plentiful I hope to make many recipes using as many of them as I can. But we also need an entrée to go with them, so I have put together several recipes for entrees and ways to use fresh berries and peaches. In the mix of these recipes, I also added an upscale deviled egg recipe just for fun. Enjoy!

Bacon Wrapped Pork Tenderloin

This Bacon Wrapped Pork Tenderloin is the perfect dinner to make. You can't go wrong with bacon and maple syrup, plus it's an easy frugal meal to make as well.

n Bacon

n Pork tenderloin

n Maple syrup

Spray your pan with a nonstick spray, like a 9x13-inch pan. Pre-heat oven to 350 degrees.

Lay out bacon and wrap the pork tenderloin. Stick in food skewers or toothpicks to secure the bacon.

Bake for about 45 minutes. Remove the pork tenderloin and then cover with maple syrup. Place back in the oven for another 15 minutes.

Check the temperature of the meat with a food thermometer for food safety, and remove at about 145 degrees internal temperature.

Allow to rest, then slice into medallions.

Source: cookeatgo.com

Banana Blueberry Breakfast Cookies

These flavorful, soft cookies are full of bananas, blueberries, nuts, and oatmeal–perfect for a quick breakfast as you dash out the door.

n 1/2 cup butter softened

n 1 cup brown sugar lightly packed

n 1 cup mashed ripe banana about 2 average bananas

n 1 large egg

n 1 1/2 cup all-purpose flour

n 1/2 teaspoon baking soda

n 1/4 teaspoon nutmeg

n 1/2 teaspoon salt

n 1/2 cup chopped walnuts or pecans

n 1/2 cup cinnamon chips *

n 1/2 cup coconut

n 1/2 cup dried blueberries

n 1 1/2 cup quick rolled oats

Heat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.

In a large bowl, beat the butter and brown sugar well. Add mashed banana and egg. Beat well.

Stir in flour, baking soda, nutmeg, and salt. Add walnuts, cinnamon chips, coconut, and blueberries. Stir just until blended. Add oats and stir until incorporated. The dough will be very soft.

Scoop in rounded tablespoons about 1-inch apart on prepared baking sheets.

Bake for 11-12 minutes. Move to cooling rack.

Notes: Can't find cinnamon chips? You can substitute with 1/2 teaspoon cinnamon and white chocolate chips.

Source: crayonsandcravings.com

Lemon Blueberry Breakfast Cake

Indulge in this easy-to-make Lemon Blueberry Breakfast Cake that's perfect for your morning treat!

n 1 lemon cake mix

n 1 large instant lemon pudding mix

n 4 eggs

n 1/2 cup oil

n 1/2 cup water

n 1 teaspoon vanilla

n 2 tablespoons lemon zest (1 large lemon)

n Juice of 1 large lemon

n 2 cups blueberries

n 2 tablespoons flour

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a large bowl, add all ingredients except lemon zest, blueberries and flour. Mix on low until moistened, then on high for 2 minutes.

In a separate bowl, toss the blueberries and flour until berries are well coated. Gently fold in 1 cup of the blueberries and the lemon zest to the mixture. Pour into prepared 9x13 pan.

Drop the remaining cup of blueberries on top and gently press into batter. Discard extra flour remaining in bowl from berries.

Bake at 350 degrees for 40-50 minutes or until lightly browned and a toothpick inserted comes out clean.

After removing from oven, sprinkle top with powdered sugar.

You may choose to make a glaze of powdered sugar and lemon juice and zest.

Source: crystalandcomp.com

Blackberry Pie Crumble Bars

Crust/Topping:

n 3 cups flour

n 1 1/2 cups sugar

n 1 large lemon Zest

n 1/2 cup unsalted sweet cream butter cold and cut into cubes

n 3 eggs slightly beaten

Blackberry Filling:

n 4 cups blackberries cut in half

n 1 tablespoon fresh squeezed lemon juice

n 1 tablespoon corn starch

n 3/4 cup sugar

Preheat oven to 350 degrees and line a 9x13 baking dish (or a 9x9 if you like thicker bars) with parchment paper.

In a standing mixer, add the flour, sugar, and lemon zest and mix till combined. Add in the butter and mix. Using your fingers or a fork, break up the butter into smaller pieces and mix. Add in the eggs and mix until a crumbly dough comes together.

Press half of the dough into the bottom of the backing dish and set aside.

In a large mixing bowl, combine the blackberries, lemon sugar, cornstarch and sugar and mix until combined.

Pour the blackberry mixture over the crust and even it out with a rubber spatula.

Crumble the remaining dough over the blackberry filling.

Bake in the preheated oven for 35-40 minutes or until the crumble appears slightly golden brown.

Pull the baking dish out of the oven and set aside to cool completely.

Source: myincrediblerecipes.com

Bacon Brown Sugar Chicken Tenders

Bacon Brown Sugar Chicken Tenders with just five ingredients and 30 minutes these are the perfect weeknight dinner or appetizer while watching your favorite sports game. A sticky, sweet, salty, crunchy chicken dish that is hard to beat.

Want it a bit spicier? Add in 1/4 teaspoon of crushed red pepper or a squirt of Sriracha.

n 2 chicken breasts boneless skinless

n 1/2 cup brown sugar

n 1/2 teaspoon Kosher Salt

n 1/8 teaspoon ground black pepper

n 8 strips bacon

Preheat oven to 375 degrees.

Cut each chicken breast into 4 long, thin chicken strips.

In a bowl add the brown sugar, salt and pepper. Add the chicken tenders and toss in the brown sugar. Wrap the chicken in a strip of bacon and put into your baking dish. Sprinkle over the remaining brown sugar.

Bake for 20-25 minutes or until bacon is cooked through and crisp.

Source: dinnerthendessert.com

4 Ingredient Blueberry Cobbler

This 4 Ingredient Blueberry Cobbler with cake mix is so flavorful and can be made with fresh or frozen blueberries for a sweet fruity dessert.

n 3 cups blueberries fresh or frozen

n 1/2 cup granulated sugar

n 1/2 cup butter, melted

n 15.25 yellow cake mix

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray and set aside.

Add the blueberries to the baking dish, top with sugar, and stir gently to coat.

In a medium bowl, add the melted butter and cake mix. Stir to combine. Crumble the cake mix over blueberries.

Bake for 40 minutes or until golden and bubbly.

Served topped with ice cream or whipped cream, if desired.

Notes: Store leftovers covered tightly with plastic wrap in the refrigerator for up to 3 days. Individual portions can be reheated in the microwave before serving, if desired.

Source: crayonsandcravings.com

The Best Cajun Shrimp Deviled Eggs

Cajun shrimp deviled eggs have a creamy filling with New Orleans flavors topped with a juicy Cajun spiced shrimp. The best Cajun twist on a classic deviled egg!

n 12 large eggs

n 1 teaspoon salt, optional

n 1 teaspoon vinegar, optional

n 24 small raw shrimp peeled and deveined, about 1/2 pound of 51-60 sized shrimp

n 1/4 – 1/2 teaspoon Cajun seasoning or to taste

n 1 tablespoon avocado oil or other neutral oil

n 1/2 cup mayonnaise

n 2 tablespoons creole mustard

n 2 tablespoons finely chopped green onions 1-2 shoots, plus some for garnish

n 4 teaspoons finely chopped pickled jalapeños

n 2 teaspoons hot sauce

n 1/2 teaspoon prepared horseradish

Salt, pepper, and Cajun seasoning to taste

Bring a large pot of water to a boil. Option to add salt and vinegar which can help with easier peeling. Once boiling, gently add cold eggs to the pot. Turn the heat down to a low simmer. Cook for 13 minutes, then transfer the eggs to a large bowl full of ice water. Let eggs sit in ice water for at least 15 minutes before peeling.

While the eggs are boiling, prepare the shrimp. Pat shrimp dry with a paper towel, then season them evenly with Cajun seasoning. Heat a skillet over medium-high heat. Add 1 tablespoon avocado oil to the pan and swirl to coat. Sear the shrimp 1-2 minutes on each side until cooked through. Remove shrimp promptly to a plate and set aside to cool.

Gently tap the eggs on the counter on all sides to crumble the shell. Peel off shell and inner membrane under cold running water. Pat them dry and carefully slice them in half lengthwise. Remove the yolks to a medium bowl and mash them well with a fork.

Add mayonnaise, creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the bowl with mashed egg yolks. Mix until mostly smooth. Taste and adjust seasonings if necessary. Transfer mixture to a plastic zip top bag. For best results, refrigerate the filling for 15-30 minutes before piping.

Snip the corner off the plastic bag to turn it into a piping bag. Pipe the egg filling into the egg white halves. Option to top with a sprinkle of green onions or a pinch of Cajun seasoning for garnish. Top each deviled egg with a shrimp.

For the best flavor and texture, refrigerate the deviled eggs before serving.

Notes: Boil a few extra eggs! Some are bound to crack or be difficult to peel. Use older eggs, they should be easier to peel than fresh ones. Keep the eggs cold before adding to boiling water and don't skip the ice bath after boiling. Boil at a gentle simmer. A rolling boil can cause some eggs to crack. Add salt and vinegar to the boiling water. This is supposed to help the shells soften and peel away easier.

I've tested these eggs with Tony's Creole seasoning and my homemade Cajun seasoning. Different seasoning blends have different salt and spice levels. Use Cajun seasoning to taste.

Store deviled eggs in an airtight container in the refrigerator for 3-4 days.

Do not freeze deviled eggs.

You can make these Cajun deviled eggs the day before you want to serve them and store them in the refrigerator. You can also make the filling ahead of time if needed.

Source: laurenfromscratch.com

Blueberry Breakfast Bread Pudding

Looking for an easy breakfast recipe? Try this mouthwatering Blueberry Breakfast Bread Pudding!

Blueberry sauce:

n cups blueberries

n 1/3 cup sugar

n 1 tablespoon lemon juice, freshly squeezed

n 1 teaspoon cornstarch

Bread Pudding:

n 5 croissants, torn into 4-5 pieces each

n 2 cups half and half

n 4 large eggs, room temp

n 1/3 cup sugar

n 2 teaspoon lemon zest, fresh

n 1/4 teaspoon salt

n 1 teaspoon vanilla

n 2 tablespoons chopped pecans, garnish

n 1 cup blueberries, fresh

Blueberry sauce: In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch. Stir to combine. Bring to a boil (some blueberries will burst while the sauce thickens). Reduce heat to a simmer. Continue to cook on simmer for 10-11 minutes. The sauce will continue to thicken as it cools.

Bread pudding: Preheat oven to 350 degrees. Prep a 6-cup baking dish with nonstick baking spray. Set aside.

Add the croissants to the prepared baking dish. Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants. Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large pot.

Pour this mixture over the croissant pieces. Ensure all of the croissants pieces have been moistened. Sprinkle the remaining fresh blueberries on top of the bread pudding. Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.

Sprinkle sugar on the top of the bread pudding. Bake at 350 degrees for 50 minutes.

Check for doneness by testing with a knife inserted in the middle of the bread pudding. Set aside for 15 minutes for it to cool.

Toss chopped pecans on top for garnish. Drizzle warm blueberry sauce. Garnish with whipping cream.

Source: crystalandcomp.com

Southern Peach Pie

Crust:

n 1 unbaked pie crust for 9-inch pan refrigerated, or your favorite pie crust recipe

Filling:

n 5 cups sliced fresh peaches

n 1/3 cup unsalted butter melted

n 1 cup granulated sugar

n 1/3 cup all-purpose flour

n 1 egg

n 1 teaspoon nutmeg, adjust to taste

Preheat oven to 350 degrees. Prepare pie crust in a pie pan.

Add peaches to a large mixing bowl.

In a small bowl, mix together remaining ingredients until smooth and then pour over the peaches and mix together. Pour peach mixture into the pie crust and spread evenly.

Bake for 65-70 minutes.

Source: myincrediblerecipes.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.