TennTucky Blackberry Cobbler

1 ¼ c sugar
1 c self-rising flour
1 c milk
½ c butter, melted
2 c frozen blackberries

1. Whisk together 1 c sugar, flour, and milk just until blended; whish in melted butter. Pour batter into a lightly greased 12 x 8-inch baking dish; sprinkle blackberries and remaining ¼ c sugar evenly over batter.
2. Bake cobbler at 350 degrees for 1 hour or until golden brown and bubbly.

Makes 6 servings.

Special Deviled Eggs

To hard-cook eggs, place in a pot and cover with cold water. Boil for 1 minute; removed from heat. Cover and let stand 15 minutes.

12 hard-cooked eggs, peeled
5 bacon slices, cooked and crumbled
½ c finely shredded Swiss cheese
¼ c plus 1 T mayonnaise
2 ½ T cider vinegar
2 t sugar
2 t honey mustard
1 ½ t freshly ground pepper
¼ t salt
Finely chopped green onions or chives (optional)

1. Cut eggs in half lengthwise; carefully remove yolks, and place in a bowl. Set egg whites aside.
2. Mash yolks until smooth. Add bacon and next 7 ingredients; stir until blended.
3. Spoon yolk mixture evenly into egg whites. Sprinkle with green onions, if desired.

Horchata

2 qt water (or milk)
½ c uncooked long-grain white rice
2 Mexican cinnamon sticks (or substitute regular cinnamon sticks)
1 c sugar

1. Bring 2 qt water, rice, and cinnamon sticks to a boil over medium heat; cook 25 minutes or until rice is tender. Let cool to room temperature. Remove cinnamon sticks.
2. Puree rice mixture, in batches, in a blender until smooth. Pour mixture into a pitcher; stir in sugar and enough water to equal 2 qt. Cover and chill; serve over ice.

Strawberry Lemonade

Make strawberry lemonade slush by freezing lemonade in ice cube trays and then processing frozen cubes in a blender.

12 oz lemonade (or limeade) concentrate thawed
16 oz fresh strawberries, hulled
¼ c powdered sugar
Ice cubes

1. Prepare lemonade according to pkg directions
2. Process strawberries and powdered sugar in a food processor until smooth, stopping to scrape down sides; stir into lemonade. Serve over ice. Store in refrigerator up to 3 days.

Makes 8 cups.

Spinach Salad with Poppy Seed Dressing

10 oz package baby spinach
1 pt cherry tomatoes, halved
2 oranges, peeled, sectioned, and cut into bite-size pieces
½ c chopped pecans, toasted
½ c jicama peeled and cut into small pieces
1/3 c Poppy Seed Dressing
1. Combine first 5 ingredients in a large bowel; toss with 1/3 c Poppy Seed Dressing just before serving.
Makes 8 to 10 servings.

Poppy Seed Dressing
½ c safflower oil
1/3 c honey
5 T red raspberry vinegar
2 T poppy seeds
1 T minced onion
1 T mustard
¼ t salt
1/8 t white pepper

1. Whisk together all ingredients. Store in an airtight container in the refrigerator up to 1 week. Makes about 1 cup.

Asparagus and Goat Cheese Salad

1 lb fresh asparagus
1 large head Bibb lettuce, torn
3 plum tomatoes, diced
1/8 t salt
3 oz pkg goat cheese, crumbled
¼ c pine nuts, toasted
Basil Vinaigrette
1. Snap off and discard tough ends of asparagus.
2. Cook in boiling salted water to cover 3 minutes or until crisp-tinder; drain. Plunge into ice water to stop the cooking; drain.
3. Arrange lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.

Makes 4 servings.
Basil Vinaigrette:
2 T chopped fresh basil
2 T balsamic vinegar
1 t sugar
½ t salt
½ t freshly ground pepper
½ c olive oil
1. Whish together first 5 ingredients. Gradually whisk in oil, blending well.

Strawberry Spinach Salad

¼ red onion, thinly sliced
2 (6 oz) bags baby spinach
16 oz container strawberries, quartered
4 oz pkg grumbled blue cheese or goat cheese*
½ c sliced almonds, toasted or pecans*
Bottled red wine vinaigrette or balsamic vinaigrette*
Salt and pepper to taste

1. Toss together first 5 ingredients in a large bowl. Drizzle with vinaigrette; sprinkle with salt and pepper.