Blueberries are in season. Are you hungry for cake, pie or bars? This Lemon Blueberry Cheesecake Bars recipe has all those wishes covered. Crust and filling like a pie, tangy lemony cream cheese middle like cheesecake. Equally important, this spring dessert is crafted as bars to cut whatever size serving your heart desires. Continue reading
Exciting news on the blog! The Good Eats Company blog posts will be showing up soon on Yummly, a colorful and tasty site showcasing ingredient-driven recipes with mouth-watering photos and easy to make food and beverages for those who love to cook. Get the inspiration you want and need with a simple click of the “yum” button!
Today’s recipe comes to you courtesy of my dentist. Yes, my dentist. Some years back he shared his foolproof recipe for key lime pie, free of eggs and with only three ingredients. After my initial skepticism I became a fan of his simple version because it is really foolproof and so tasty. Now my summer client menus offer up a key lime tart with shortbread crust and several more ingredients than Dr. Joe uses but with this same simple formula that always, always pleases. Operative word here is simple.
A few years back I had the idea of growing my own blueberries. With sun gracing only the deck and mostly shade covering my yard, the blueberry bushes would be in large deck pots. I was warned by the neighborhood berry growers that critters loved blueberries and netting around each plant was the only method to deter poachers.
It’s almost time to do your patriotic duty and eat something red, white and blue. Naturally, summer’s berries will cover the red and blue, so let’s add something creamy like thickened and lightly sweetened Greek yogurt to cover all bases.
Blueberry rhubarb crisp – enemy of all white clothing and tablecloths, but oh-so-very-worth it when you take one taste of the ultimate early summer dessert.