Blueberry Recipes

Blueberry recipes from Jodi C

Blueberry Syrup (cooks.com)
2 c blueberries
1/2 c light corn syrup
1/2 tsp lemon juice
dash salt
dash cinnamon
1 tbsp cornstarch
1 tbsp cold water
In small saucepan, combine berries, corn syrup, lemon juice, salt, cinnamon. Place over medium heat. Mix cornstarch and water. Add to berry mixture. Bring to a boil. Remove from heat and let stand 5 minutes. Serve warm. May be refrigerated and reheated.

Blueberry Muffins (The Tyler Paper, 2005)
Mix dry ingredients:
2 c flour (I use half wheat flour)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
Mix wet ingredients:
3/4 c milk
1 large egg
1/2 tsp vanilla
Cream 1/2 c unsalted butter and 1 c sugar. Add dry ingredients in 3 additions, alternating with the wet, mixing on low. Increase speed to medium and mix batter until very smooth, about 2 minutes. In a bowl, scatter 2 tbsp flour over 1 1/2 c blueberries. Toss to coat. Fold the berries into the batter. Bake at 400 degrees for 18-20 minutes. Cool in muffin pan 5 minutes, then remove and cool completely.

Blueberry Homemade Ice Cream (A. Johnson, Williamsburg, VA)
(recipe is for a normal sized ice cream maker)
3 c buttermilk
1 pint whipping cream
2 cans evaporated milk
3 c sugar
1 bag or 3 cups blueberries (thawed and pureed)Add milk to fill line

Blueberry Lemonade (A. Aggus, MOMS Club of Tyler)
1 c blueberry juice (directions follow)
1 c fresh lemon juice
2 c sugar (she uses Spenda)
In a 1 gallon container, mix the above ingredients and finish filling container with water. Serve over ice.Blueberry juice - Boil blueberries in enough water to cover for 20 minutes. Strain the resulting liquid and use to make lemonade. Discard the berry pulp. Juice can be stored in the refrigerator for 1 week or in the freezer for 2 months.ENJOY!!!

Creamy Chicken & Chile Enchiladas (Old El Paso)

1 pound uncooked chicken breast strips
1 pkg (8oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 pkg (12 count) flour tortillas for soft tacos
2 cans green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 oz) I like more.(1 1/2 cups).
Taco seasoning 1 to 2 Tbsp.
3 Tbsp chopped pickled Jalapenos

Heat oven to 400 F . Lightly grease 13x9x2 inch baking dish
Cook chicken in a 10 inch skillet over med-high heat, stirring occasionally until no longer pink in center. Add taco seasoning, cream cheese, green chiles & jalapenos. Reduce heat to medium . Cook and stir until blended and cream cheese is melted. Spoon chicken filling into tortilla add 1 to 2 Tbsp cheese. Roll up and place seam side down in baking dish. After all shells are filled. Pour enchilada sauce over top and sprinkle with cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.