Blueberry Crisp

So I made that apple crisp before, and it was pretty good. The maple was a nice touch, but the topping was a little lacking for me. I found a new method that really pumps up the crunch factor. Definitely use this recipe and tweak it how you like.

Easy and delicious, it is extremely difficult to mess this up. Blueberries are so great right now at the farmer's markets, but if you find raspberries, peaches, apples, blackberries, you get the idea, they all work wonderfully with this dish. It's a great summer dessert with some vanilla ice cream!

You'll need...

• 1 cup Blueberries (or Any Fresh Fruit), Washed
• 1 tablespoon Lemon Juice
• ⅔ cups Brown Sugar, Packed
• ½ cups All-purpose Flour
• ½ cups Quick Cooking Oats
• ⅓ cups Butter Or Margarine, Softened
• ¾ teaspoons Ground Cinnamon
• ¼ teaspoons Salt

This makes about 4 generous servings.

Ok, first, cut a lemon in half. OK you're done! Told you it was easy.


Just kidding, you caught me. Oh man, I'm such a joker.

In all seriousness-ish, lay the blueberries in a baking dish, and toss them in some freshly squeezed lemon juice, about 1/2 a lemon. This just gives them a nice zing when everything is said and done. Wakes 'em up. Gives 'em some pep.


Ok...now mix everything else in a big bowl! I find it's easier to melt the butter a little in the microwave.


You'll want to mix everything together, until it's kinda in little lumps. Lumps = more buttery crunch. Definite plus when it comes to something with "crisp" in the name.

While I was fantasizing about buttery crunch, my roommate was making his lunch for the next day. This is what he was making.


Lettuce. He eats a salad and a chicken boob just about every day for lunch. A whole head of romaine. Quick poll, which do you prefer. Lettuce? Or buttery blueberry crisp?
...
....
Yeah, I said lettuce too.

At this point, while you want to scatter the topping all over the blueberries, and stick it in an oven that has been preheated to 375 degrees.


Ok, give it a half hour. Do your nails. Watch Family Guy. Read TFLN like me.

Come back to THIS.


Want to know what I had for dinner that night?


God I disgust myself.

My roommates are also disgusted with me.


Awww they're really cute underneath the hostile exterior. BTdubs, that bucket in the foreground is full of fresh corn. Gotta love Illinois.

Enjoy!

<3 Courtzilla

Coming soon...

So I'm super behind on my blogging. Cooking-wise, I have like five...yes FIVE new recipes to share. SO... to blog dump or not to blog dump.

Which do you prefer...

- 5 recipes spread out over the week?
- 5 recipes all at once for your salivating pleasure.

Let me know in the comments!

<3 Courtzilla

Fluffity Stuffity Potatoes

Ever had twice baked potatoes?

No?

Then I would argue you haven't lived. These things are potatoes made from little fluffy pieces of heaven. They are argueably not healthy for you...they are also arguably some of the best potatoes ever. Read on if your waistline can handle it. If not, wait about half an hour and I'll post my summer vegetable salad recipe!

You'll need:
- 5 - 10 yellow potatoes. Not the huge ones, the mid-sized ones. Make however many you need/want for lunch the next day.
- a smidge of cream cheese
- couple spoonfuls of sour cream
- a sprinkle of cheese (I think I used Monterrey Jack cheese, but you can use cheddar or whatever you've got)
- couple tablespoons of chopped chives
- garlic
- bacon bits? peas and carrots? onions? peppers? Let's be honest... this is a good way to use up your veggies.
- olive oil
- salt and pepper

Ok! First, you want to preheat your oven to 400 degrees. Then, rinse and scrub your potatoes. Throw them on a baking sheet, and drizzle some olive oil on them. You can also add some salt and pepper right now.



Let them bake along all honky dory in the oven for about 45 minutes.


Toasty.

Now, once they've cooled a bit you want to scoop out their souls, so they become shells of their former selves. Like this!


Now, you definitely don't want the souls to go to waste... so mash them up with the cream cheese, cheese, sour cream, garlic, and chives! Plus... any of the extras like bacon bits etc.




Doesn't THAT look appetizing.

Now, take scoops of the stuff, and load them into the potato boats you made earlier.


Now, you just want to stick them back in the oven for about 15 ish minutes!


VOILA!!


Delicious.


My roommate Rob is as happy as a clam. What a lucky guy.

Next up! The corn salad you see pictured.

Enjoy!

<3 Courtzilla