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2 Cups Blueberries 1 Tbsp. Sugar 2 Tbsp. Lemon juice fresh 1 Zest Lemon divided 1 Box Lemon cake mix 4 Eggs divided 1 Stick Butter softened 2-3/4 Cups Powdered Sugar 1 8 oz. Cream Cheese In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside. Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 9 x 13″ baking pan. With a mixer, beat powdered sugar with cream cheese and the remaining 3 eggs until smooth. Gently stir in the blueberry mixture, pour over cake. Bake in a pre-heated 35-degree oven for about 50-55 minutes, or until browned. Let cool completely. Chill, then cut into squares. Store in refrigerator.


2-1/2 cups all-purpose flour 1 Cup Sugar 1 Cup Buttermilk 1/4 lbs. Butter 1-1/2 Tsp. Baking powder 1/4 Tsp. Salt 2 Eggs beaten 1-1/2 Cups Blueberries, fresh or frozen, rinsed Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs, and butter which has been melted and browned slightly. Mix well. Fold in blueberries. Fill well-greased muffin tins half full and bake at 400 degrees for 20 minutes. Serve warm.


From the kitchen of Dana Westedt

2-1/2 Cups Chicken Breast cooked, cooled and cubed

2 Cups Strawberries fresh, hulled and halved

6 Whole Strawberries with hulls for garnish

1 Cup Grapes seedless

1 Cup Pineapple chunks

1 Cup Celery diced

1/2 Cup Pecans chopped coarsely

1/2 Cup Sweet-sour poppy seed bottled salad dressing

3 Cups Spinach washed and torn into bite-sized pieces

3 Cups Romain lettuce washed and torn into bite-sized pieces

Combine chicken, strawberries, grapes, pineapple, celery, and pecans. Toss gently with salad dressing. Mix spinach and lettuce together, arrange on individual salad plates. Spoon chicken mixture onto salad greens. Garnish each top with a whole strawberry.

Salad ingredients can also be tossed with spinach and lettuce greens and served in a bowl.


From the kitchen of Dana Westedt

2 Cups Sugar

2 Cups Water

2 4 Quarts Strawberries rinsed and hulled.

 Smaller berries work better; need enough to make 4 cups of puree.

1/2 Cup Lime juice


Bring the sugar and water to a boil. Reduce heat and simmer without stirring until sugar completely dissolves, about 3 minutes. Set aside to cool completely. Place strawberries in a food processor and puree. Do in 2-3 batches. Pour puree into the strainer and press through to remove most of the seeds. Stir lime juice into the 4 cups of puree.

When the sugar syrup is cool, combine it with strawberry puree. Mix well. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. May need to do it in 2 batches if the freezer is small. Sorbet will be soft set but firms up after freezing.  Store in 1 large container or several small containers for easier eating and sharing.


From the kitchen of Brenda Emery

Brownie layer:

1 21.5 Oz. Fudge brownie mix

1/2 Cup Water

1/2 Cup Oil1 Egg


1 8 Oz. Package Cream Cheese

1-1/2 Cup Milk

1 3.4 Oz. Instant Vanilla Pudding and Pie Filling Mix

2 Pints Strawberries sliced (about 5 Cups)

Line two 9 or 8 inch round cake pans with foil; grease. In a large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 degrees for 26-31 minutes. DO NOT OVERBAKE. Cool. Freeze for 1 hour until firm.

In a small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes. To assemble torte, remove brownie layers from the pan and remove foil. Place half of the filling and 2 cups of the berries on top of one layer. Place the remaining layer on top of the berry mixture, top side up. Top with remaining filling and strawberries. Drizzle with chocolate syrup if desired and line the outside of the pan with whip cream. Store dessert in the refrigerator.


4 Cups Strawberries Ripe 1 Box Fruit Pectin 4 Cups Sugar 3/4 Cup Water Wash and hull the strawberries and crush them completely. You should end up with 2 cups of crushed berries. In a large bowl, mix together the berries and sugar and let them stand for 10 minutes. Combine the fruit pectin and water in a saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir the hot mixture into the fruit bowl and continue stirring for 3 minutes. Ladle the jam into freezer containers. Put the lids on immediately. Let the jam stand at room temperature for 24 hours. Refrigerate to keep a few weeks or freeze to keep up to a year.


From the kitchen of Tana Klemm

6 Cups Strawberries hulled

1 20 Oz. Can Crushed pineapples in heavy syrup

1 Bag Strawberry Glaze

1 Pkg. Yellow Cake mix

1 Cup Chopped Pecans1 Stick Butter

Grease a 9 x 13″ pan. Preheat oven to 350 degrees. Spread the pineapple into the bottom of the pan. Mix together the strawberries and the glaze. Spread evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruit. Sprinkle the pecans over the top. Slice the butter thinly and drop evenly over the top. Bake 50 minutes or until golden brown.


1-9 inch Pre-baked pie shell or graham cracker crust 1 Cup Sugar 10 Oz. Sugar 10 Oz. 7-Up 2-1/2 Tbsp. Cornstarch 1 Quart Strawberries washed and hulled Red food coloring if desired Cook sugar, cornstarch, and 7-up together until clear and thick, about 3 minutes. Add enough food coloring for the depth of color you desire. Cool mixture. Add strawberries to cooled mix and spoon into crust. Chill several hours before cutting.