I recently posted a recipe on my blog for blueberry cheesecake ice cream and let me tell you… I’ve made a lot of ice cream this summer and it might have been my favorite so far! I liked it so much I just had to  make it again and spread the word.  You NEED this cheesecake ice cream in your life. Right now!

I adapted my favorite creamy cheesecake recipe into an ice cream base and it turned out amazing! Tastes exactly like the cheesecake I love so much.  Then, to make it even better, there’s an insanely delicious strawberry/blueberry sauce and yummy graham cracker crumbles to top your ice cream with. You could swirl them into the ice cream base prior to freezing the ice cream if you wanted. I decided to use them as toppings this time around.

I really hope you get a chance to make and enjoy this Cheesecake Ice Cream.  You’re gonna love it!

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Cheesecake Ice Cream

Ingredients

• For the Ice Cream base:
• 8 oz. cream cheese room temperature
• 1 C. sour cream
• 1 C. whole milk
• ½ C. heavy cream
• ¾ C. sugar
• 2 Tbls. vanilla
• ½ lemon juiced
• For the Strawberry/ Blueberry sauce:
• 1 C. blueberries
• 1 C. sliced strawberries
• ½ C. water
• ½ C. sugar
• ½ lemon juiced
• 1 Tbls. corn starch - optional if you want a thicker sauce
• For the Graham Cracker crumble:
• 1 package graham crackers one wrapped envelope from box
• ½ C. flour
• ¼ C. brown sugar
• ½ stick butter melted

Instructions

• Make the Ice Cream base: In blender or food processor, or use a hand mixer, add ice cream base ingredients and blend to combine ingredients. Pour into container and refrigerate several hours or overnight to completely chill the mixture.
• Make the Strawberry/Blueberry sauce: Combine strawberry/blueberry sauce ingredients into saucepan. Stir well and bring mixture to boil. Reduce heat and cook several minutes until fruit has softened and sauce is thickened. You can crush the fruit if you want or leave it chunky. Pour into container and chill in refrigerator until ready to use.
• Make the Graham Cracker crumble: Preheat oven to 350° Crush the graham crackers into coarse crumbles. Combine graham crackers in bowl with remaining crumble ingredients. Stir thoroughly to combine ingredients and make sure they're all covered with the melted butter. Spread on baking sheet and bake in oven about 10 minutes. Stir a few times while baking, and be sure not to let it burn. Remove from oven and let cool. Store in plastic bag until ready to use.
• Make the Ice Cream: Churn ice cream base in ice cream maker according to manufacturer's directions. Mine takes about 20 minutes. Pour into freezer container and freeze a few hours to firm up.

Notes

If you want to swirl in the fruit and graham cracker crumble instead of using them as a topping, pour half of ice cream mixture in freezer container. Layer some strawberry/blueberry sauce and some crumble. Top with remaining ice cream, then more fruit/graham crackers. Using a knife, lightly swirl through the ice cream. Sprinkle a little more crumble on top, cover and freeze until frozen throughout.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!  Judy

Here’s a couple more ice cream recipes I think you’ll enjoy:

Classic Vanilla Ice Cream

Cherry Chocolate Ice Cream

Chocolate Peanut Butter Banana Ice Cream (dairy free, no churn)

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How do you make something as good as fresh berries taste even better? Make delicious deviled berries!

Just like deviled eggs the key to success is all about the filling!

The filling is made with whipping cream, cream cheese, sour cream and a bit of lemon juice. The final touch is created by sprinkling crushed graham crackers over the filling and berries. The hint of lemon in the filling is the perfect companion with to any berry. My family DEVOURED every berry in one sitting! Thank you Teri and Jenny from Spoon Fork Bacon for the awesome recipe.

This Pin Rocks!

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Deviled Berries

Author Adapted by Made From Pinterest

Ingredients

• 1 8 ounce package of cream cheese, softened
• 2/3 cup plus 2 tablespoons superfine sugar
• 1/3 cup sour cream
• 1 lemon zested
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoons vanilla extract
• 1 ¼ cups heavy cream
• 16 large strawberries tops cut and split in half lengthwise
• 1/2 cup graham cracker crumbs

Instructions

• Place room temperature cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth.
• Scrape down sides of the bowl and set aside.
• In another chilled mixing bowl with use an electric mixer to beat the cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture until fully incorporated.
• Slice the backs of each strawberry, every so slightly, so they sit up straight. Using a small measuring spoon or melon baller, carefully hollow the inner center of each strawberry.
• Fill a piping bag or Zip Loc bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry, raspberry and blueberry.
• Finish each with a sprinkle of crushed graham cracker crumbs and serve.

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It’s July. Hooray for the Red, White and BlueBERRIES! Is there anything better than fresh blueberries? I love handfuls on my morning yogurt, cereal and in smoothies.  There’s never a better time to enjoy a fresh fruit pie than in the summer months. My hubby’s favorite pie- anytime of the year is my Bountiful Blueberry Pie. I wanted to surprise him last week, so I made these cute little Fresh Blueberry Hand Pies.

Who doesn’t love a hand pie? All you have to do is say “hand pie” to get someone’s attention. Try it. I guarantee people will stop what they are doing and listen You know that old saying – The best way to a man’s heart is through his stomach? Absolutely true.

Especially when you’re making his favorite dessert.

I used my all time favorite crust in this pie. If you’ve never made home made crust, this is the one to try. It’s simple and very forgiving. So easy to work with. Here’s a step by step tutorial (for a homemade apple cranberry pie) that will walk you through and show you crust and pie assembly. If you make yourself familiar with crust making now, you’ll be a pro by holiday time!  These hand pies are the perfect way to start out. Read the whole recipe first, and the tips following the recipe. I’ve posted oodles of pie recipes on A Bountiful Kitchen, each one with tips to help you become a master pie baker! Come by and take a look.

Hope to see you soon!

Si from A Bountiful Kitchen

Print

Fresh Blueberry Hand Pies

Course Dessert

Author Si Foster

Ingredients

• 4 cups or 2 pints fresh blueberries washed and drained
• 1 cup sugar
• 2 tablespoons fresh lemon juice and grated zest from lemon
• 1 teaspoon almond extract optional
• 3 tablespoons Tapioca dry
• sugar for sprinkling on top granulated or raw
• one egg beaten (optional)
• Pie Crust- recipe below

Instructions

• Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
• Meanwhile, prepare crust. Follow directions for pie crust recipe.
• Lightly grease two jelly roll or baking sheets.
• Preheat oven to 425 degrees.
• Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about 1/8 inch thick. Press the lid into the dough to make 3-4 circles.
• Spoon about 1/4 cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
• Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
• After the pies are cooled, sprinkle with additional sugar.
• Yield: about 8- 6 inch hand pies

Notes

Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) 1/2 cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

For more great recipes from A Bountiful Kitchen, check these out!

Emeril’s Vintage Chocolate Pie for Serious chocolate lovers!

Best Flaky Pie Crust

Perfect Apple Pie with step by step tutorial!

Original Toll House Pie. I mean, really cookie dough and pie crust together?!

Simple Pecan Pie

The post Fresh Blueberry Hand Pies appeared first on TGIF - This Grandma is Fun.

I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe.  When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes.  I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier.  It was still moist and delicious, but the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe.  For the glaze I only used only lemon juice and no milk as called for.  If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day.  I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout.  Now that’s a perfect breakfast, in my opinion!

Print

Lemon Blueberry Pound Cake

Ingredients

• 1 cup butter 2 sticks, room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour plus a bit more to toss with the blueberries
• 2 teaspoon baking powder
• 1 teaspoon salt
• Lemon Glaze
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 350°
• In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
• Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
• In a separate large bowl add dry ingredients and stir to combine.
• Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
• In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
• Grease and flour 2 large loaf pans.
• Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
• Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

• Whisk together glaze ingredients in mixing bowl until smooth.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops

Double Berry Muffins

Zucchini Pineapple Muffins

 This awesome post has been shared with Home Stories A to Z

The post Lemon Blueberry Pound Cake appeared first on TGIF - This Grandma is Fun.

Hello fresh berries!

What could possibly increase the flavor of fresh summertime raspberries, blueberries or blackberries? Moist angel food cake, lemon curd mixed with cream cheese of course!

The best part about this dessert is how quick and easy it is to make. If you are feeling domestic you can make an Angel Food cake from scratch. If you are in a hurry or just don’t feel like baking, use a store bought Angel Food cake. Trust me no one will know the difference.

Add some fresh raspberries, blueberries and blackberries then top them with a couple dollops of whipping cream, lemon zest and a sliced lemon. I absolutely adore all things lemon!  My mouth is watering just thinking about this dessert.

The inspiration for this dessert came from Mary over at Home is Where the Boat Is. My dessert is served differently than Mary’s but all the ingredients remained the same.

This would also be beautiful served as a layer Trifle. Doesn’t matter how you serve it it will always taste fantastic!

Another pin that…..

Totally ROCKS!

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Hello Fresh Berries!

Ingredients

• 1 Jar Lemon Curd
• 1 8 ounce block of cream cheese
• 1 Angel Food Cake cut in bite sized cubes
• Raspberries
• Blueberries
• Blackberries
• Fresh Whipped Cream
• 1 Slice of lemon
• Lemon zest

Instructions

• With a hand mixer or Kitchen Aid mix lemon curd and cream cheese until blended well.
  
• Cut Angel Food cake into bite size pieces.
  
• Place cubed Angel Food pieces into dessert cup.
  
• Top cubed Angel Food cake with two dollops of lemon curd and cream cheese mixture.
  
• Place blackberries, raspberries and blueberries over lemon curd and cream cheese mixture.
  
• Top berries with a dollop of fresh whipped cream, lemon zest and slice of lemon.
  

 This awesome post has been shared with Homestories A to Z and Whipperberry.

The post Hello Fresh Berries! appeared first on TGIF - This Grandma is Fun.

There were a few links this week that inspired our patriotic spirits.  Whether you use them to celebrate America’s independence next month, or just to celebrate the freedom of summer, we think you’ll enjoy these red, white, and blue recipes and projects.

4th of July Bookpage Wreath from Meegan Makes

Candied Almond Triple Berry Parfait from This Silly Girl’s Life

No-Bake Blueberry Cheesecake from Kleinworth & Co.

No-Cook Strawberry Blender Jam from Practical Stewardship

Blue Rice Crispy Treats from More Than a Mom of Three

Patriotic Pom-Pom Wreath from  Krafty Cards Etc.

Caprese Salad from All She Cooks

Rhubarb & Custard Cupcakes from Baking in Pyjamas

Blueberry Crumble Bars from Love Bakes Good Cakes

Firecracker Cupcakes from Tastes of Lizzy T

 Thanks again for sharing your projects and recipes with us during Super Saturday #47!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your link featured there!

The post Share It Thursday from Link Party #47 appeared first on TGIF - This Grandma is Fun.

Fresh Strawberry Yogurt Cake from Caramel Potatoes

Cherry and Mixed Berry Sweet Rolls from  Shop Girl

Strawberry Rose Macarons from Baking a Moment

Strawberry Frozen Yogurt from Mommy On Demand

Le Fraisier Cake from Say It With Cake

Raspberry Cheesecake Mini Jars from Happy Mothering

Paleo/Gluten Free Strawberry Shortcake from Almost Supermom

Mini Lemon Ricotta Cheesecakes from Chocolate with Grace

Strawberry Cupcakes from Mommy In Sports

Caramel Hazelnut Mousse Tartlets from About a Mom

We hope you were as inspired by these featured links as we were!   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your link featured there!

The post Share It Thursday from Super Saturday #43 appeared first on TGIF - This Grandma is Fun.

Mom and Dad weren’t so happy either.

But a lot of it was Tracy’s (the middle sister’s) fault for teaching me “the trick”. Only I can’t really, solidly put full blame on her for teaching me, because I learned it from her by eavesdropping. That is what little sisters do when they are shooed out of the room so big sisters can talk to their friends about things little sisters should not hear. That is how I learned how to fake a phone call.

Tracy and her friend were talking about how to use a service provided by the phone company to get out of…”stuff”. Whatever “stuff” you wanted to get out of. The service was intended to check and see if your phone line was working properly.

But if you were just a little bit devious, you could totally play it to your advantage. For those of you younger readers who are getting ideas, this technique is too old for you. It doesn’t work anymore. You are going to have to come up with your own tricks. Or better yet, stay honest.

The “stuff” I wanted to get out of was my piano lessons. When I started piano lessons, I had great intentions of becoming an amazing musician. I fancied composing, and envisioned my riches. Imagine my disappointment when I found out that virtuosos of the caliber I was aiming for practiced a lot.

Like all the time. Apparently they love to practice. It was shocking, really. And it sounded like work. Work I was not willing to do. I was so counting on natural talent to carry me through. Only, I wasn’t as naturally talented as I would have liked.

And that wasn’t my only problem.

There was the secretary at the middle school whose beautiful, long, perfectly shaped fingernails I envied. Oh how I wanted long fingernails like that. They were so chic and cool.

Mrs. Travers was very clear about her short nail policy. Pianists who are worth anything musically do not click when they play. Not only that, she was very strict about proper finger curvature, and so nails must be quite short, because when your hands were curved properly, even a little bit of length to your nails would make the offending sound.

So when I heard about the trick, I knew I had found the perfect solution. The trick worked like this. You pick up the phone and dial 1-1-9-9-1-1, wait to hear a ring, and hang up. Then, if your phone line was working properly, your phone would ring. Are you starting to see where I am going?

I wait until the day of my lesson. I watch for Mom to be in hearing distance, but out the line of sight, so she can hear, but can’t see what I am doing. I dial 1-1-9-9-1-1, wait for the ring and hang up. When the phone rings, I answer.

“Hello? Hi Mrs. Travers. Uh huh. Okay, I will tell her.”

“Mom! That was Mrs. Travers. She said to tell you she has to cancel my piano lesson today.”

At the end of the month I learned a little lesson. I know I should tell you I learned a moral lesson about honesty, and eventually I did, but what I learned first had a little more to do with economics. Turns out Mrs. Travers had a policy.

It was that if she cancelled, we did not owe her for the lesson. But if we cancelled the lesson, well, that was another story. At the end of the month, with three cancelled lessons supposedly to our credit, Mom wrote out the check. Three cancelled lessons should have clued Mom in, yes? Mrs. Travers informed Mom she had not written the check out for the full amount. Mom and Mrs. Travers had a little talk, and between the two of them, they managed to piece together my little deception.

And nobody was happy about it.

In the end, my parents were tired of the fight to get me to practice. They figured if I didn’t want to go to lessons that bad, forget the lessons. I got punished, to be sure. But in the end, I got what I wanted, whic was the chance to grow out my fingernails like the my 8th grade school secretary. I had been collecting bottles of paint in anticipation.

After weeks of careful, delicate nail filing and painting with strengthening nail polish I found out the horrible truth. I have the thinnest, weakest nails on the planet. Sometimes, when I run my hand through my hair, a strand of hair will cut through one of my nails! I have never been able to grow beautiful long nails like the uber cool school secretary.

So now, I have short nails. AND I can’t play the piano! At least can make a mean cookie. You think my using the word mean in this way is meant to say that these cookies are wicked good. They are. But that is not all that I mean. Take a close look at the cookie in the photo above and you will see what I am talking about.

Do you see it? The dried fruit eyes with the white chip nose? Over the left eye, did you find the raised eyebrow? How about the crack in the cookie? Does it look like it is jeering to you? I swear that cookie is downright snarky looking. I think it is mocking me, my short fingernails, and my inability to play the piano.

So you want to know what I did about it?

I bit its head off.

And it tasted so good.

This red, white and blue cookie tastes so amazing, the Founding Fathers would be proud to eat it. With oatmeal, white chips, dried cranberries and blueberries, this is the perfect all American cookie for every patriotic holiday.

These Revolution Cookies are so good you won’t want to wait for a holiday to make them. Make them now. But if you gain a few pounds because of them, don’t bite my head off!

Eat another cookie instead.

Print

Revolution Cookies

Ingredients

• 1 cup softened butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup light brown sugar
• 1/2 cup dark brown sugar
• 2 1/2 cup old fashioned rolled oats
• 2 1/2 cup flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon water
• 1 cups white chips
• 1 cups dried fruit of your choice dried cranberries, cherries, blueberries are my favorites

Instructions

• Cream together butter, granulated sugar, and brown sugars. Add vanilla, and eggs and beat until well blended.
• Combine oats, flour, salt and baking soda. Slowly add 1/2 of the dry ingredients to butter mixture until combined. Mix in teaspoon of water and then the remaining dry ingredients.
• Stir in chips and dried fruit.
• Using medium cookie scoop, or generous spoonful drop on parchment or Silpat lined cookie sheet.
• Bake at 325 degrees for 8-10 minutes.

Here are a few other “don’t miss” recipes we have made lately:

Ritz Rolo Sandwich Cookies

Chocolate Chip Cookie Dough Brownie TrufflesPeanut Butter Chocolate Cheerios Chunks

This post is linked to: Cornerstone Confessions, Homestories A to Z, Carolyn’s Homework, Funky Polka Dot Giraffe, Cupcakes and Crinoline, Sugar Bee Crafts, Mandy’s Recipe Box, LadyBug Blessings, Chef in Training, Memories by the Mile, Hun, What’s For Dinner?, The Recipe Critic, The Pint Sized Baker, Making the World Cuter,  Lines Across, Ninth Street Notions, Artsy Fartsy Mama, Keeping it Simple Crafts, DIY Showoff, Keeping it Simple Crafts, Living Well Spending Less, Lil’Luna, Fluster Buster, Nap Time Creations, Sugar Bee Crafts

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I’m so blue-hoohoohoo. Actually, I am really happy. Last night I got email from my son who is on a mission for our church and hearing from him made my day! We were able to email back and forth for an hour. After making this Blueberry Balsamic Glazed Slow Cooker Pork Tenderloin, it had me thinking about how when he was little he and his sister loved Madame Blueberry from Veggie Tales. She was so blue because she didn’t have all the latest and greatest things. Eventually she learned that things did not bring her joy, that when she was grateful for the things she had, she was happier, and her relationships with people she loves are the most important things to have. Great message as we approach Thanksgiving. I love this holiday because no matter what religion, culture, or llifestyle you live, in America, we all celebrate Thanksgiving. And a season of giving thanks before all the Christmas shopping is a good reminder of what is most important. I like that. Plus, the food is good. Food like Sweet Potato Souffle and Pumpkin Crunch Cake with Cream Cheese Frosting.

Madame Blueberry might not like this recipe, but it is amazing. When we were approached by the U.S. Highbush Blueberry Council about a “Blueberries Meet Their Match” contest calling for recipes using blueberries, I knew exactly what I wanted to make.  You can see more recipes with blueberries on their  site at Little Blue Dynamos. Blueberries are one of the things I am grateful for. Love ’em. And in this recipe they really shine. This is so beautiful, simple to make, and the glaze. THE GLAZE! It is silky, sweet, tart, perfect. I like to have some pork tenderloin with my glaze. But I am not being fair to the pork here. Rubbed with a simple combination of salt, pepper, fresh garlic and fresh rosemary, it is a star in its own right. Slow cooked the pork stays tender and moist. It almost falls apart on its own.  (I love my crockpot and this is the one that I love!)

I am slightly embarrassed that I am well qualified to tell you this tastes good cold straight from the fridge in the morning. That little burst of blueberry drenched in silky glaze is like mmmm!mmm!mm! I want to put this blueberry glaze on everything.

Print

Balsamic Blueberry Glazed Slow Cooker Pork Tenderloin

Servings 6

Author Adapted from Laurassweetspot.com

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon fresh rosemary chopped fine
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic minced
• 1/2 cup water
• 1/2 cup brown sugar
• 1 Tablespoon Cornstarch
• 1/4 cup Balsamic Vinegar
• 1/2 cup water
• 2 Tablespoons soy sauce
• 1 cup fresh blueberries

Instructions

• In a small bowl, combine rosemary, salt pepper and garlic. Rub over tenderloin.
• Pour 1/2 cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
• While tenderloin is cooking, in a small pan whisk together brown sugar, cornstarch balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.
• When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
• Slice and serve.

May your Thanksgiving be filled with good food, good times, blueberries and not the blues. Enjoy!

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