Triple-Berry Cobbler

Fresh berries especially those from Wegmans have been excellent this summer. Joan found this recipe in the Kraft Foods Food & Family Summer 2012 magazine. Joan thought this would be a cool dessert for this summer's heatwave.

What You Need:
4 cups assorted fresh berries (Joan used blueberries, raspberries & sliced strawberries)
1/4 cup sugar, divided
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1/2 water, divided
1 cup baking mix
1/4 cup of sour cream
1/2 tsp. ground cinnamon
3/4 cup thawed Cool Whip Whipped Topping

Heat oven to 350˚ F.
Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry micture.
Mix baking mix, sour cream, and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.

Best eaten on front porch when there is a breeze.

If you have leftovers, store in refrigerator for up to 5 days. When ready to serve, microwave each serving on HIGH 20 sec. or just until warmed.

Chicken & Rice Salad

Since the thermometer cannot seem to get below 90˚ Joan decided to serve this refreshing salad. With a Wegmans' ear of corn as a side the salad did its job well.

3 T. red wine vinegar
1 1/2 T extra-virgin olive oil
1/4 t. pepper
1 clove garlic, minced
2 c. long-grain rice, cooked
1 1/2 c. cooked chicken breast, diced
1/2 c. jarred roasted red peppers, drained and diced
1/2 c. Kalamata olives, pitted and halved
1/4 c. fresh chives, chopped
1/4 c. freah basil, chopped
1/4 c. freash oregano, chopped
14-oz. can artichokes, drained and diced
4-oz. pkg. crumbled feta cheese

In a small bowl, whisk together vinegar, olive oil, pepper and garlic. Set aside. In a separate bowl, combine rice and remaining ingredients except cheese. At serving time, drizzle vinegar mixture over salad; sprinkle with cheese.

Makes 4 servings.

Blueberry-Chicken Salad

After making North Georgia Caviar for Michael and Ryan to take to Luke's bachelor party, Joan combined fresh Blueberries from Wegmans with Chobani Greek Yogurt to add a new spin to chicken salad for lunch.

2 c. chicken breast, cooked and cubed
3/4 c. celery, chopped
1/2 c. red pepper, diced
1/2 c. green onions, thinly sliced
2 c. blueberries, divided
6-oz. container lemon yogurt
3 T. mayonnaise
1/2 t. salt
Garnish: Bibb lettuce

Combine chicken and vegetables in a large bowl. Gently stir in 1-1/2 cups of blueberries; reserve remaining berries. In a separate bowl, blend remaining ingredients except lettuce. Drizzle over chicken mixture and gently toss to coat. Cover and refrigerate 30 minutes. Spoon salad onto lettuce-lined plates. Top with reserved blueberries.

Makes 4 servings.