3 tbsp corn starch                                            1 quart strawberries (washed & sliced)

1 cup water                                                     1 crust baked or graham cracker

Combine sugar, cornstarch & water.

Cook until thick & clear.

Add strawberry gelatin.

Cool.

Put strawberries into crust and cover with gelatin mix.

1-1/2 cup brown sugar                                    2 cup flour

1 egg                                                               2 cups cut up rhubarb

1 tsp vanilla                                                     1 cup sour milk

Mix in order. Pour into greased 9×13 pan.

Mix ½ cup brown sugar, 1 tsp cinnamon and sprinkle over top of cake batter.

Bake at 350 degrees for 30 to 35 minutes.  Serve warm with whipped cream.

*Mix together 2 cups rhubarb and 1 cup sugar.

Spread on the of the cake batter.

Pour 2 cups of heavy whipping cream over the top.

Bake for 1 hour at 350 degrees.

• 1/2 cup flour
• 1/2 teaspoon salt
• 3/4 teaspoon white sugar
• 1 pinch fresh ground black pepper
• 1 teaspoon chopped fresh thyme
• 1 1/4 cups milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter the inside edges of a 2-quart casserole dish.
3. Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
4. Whisk eggs and lemon zest into milk mixture to form a smooth batter.
5. Melt butter in a heavy skillet over medium heat.
6. Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
7. Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
8. Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.
9. Allow to cool before serving.

• 5 cups chopped fresh rhubarb
• 1 cup white sugar
• 3 cups miniature marshmallows
• 1 (3 ounce) package strawberry flavored gelatin
• 1 (18.25 ounce) package yellow cake mix

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
3. Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving. Can be served with whipped cream topping or ice cream.

1 large rib celery, sliced thin

1 large carrot, sliced thin

1 large potato, sliced thin

1 red pepper, sliced (optional)

4 tablespoons butter

3 cups chicken broth

Salt & pepper

1 teaspoon parsley

4 medium zucchini, cut into quarters length wise and sliced thin.

Sauté onions, celery, carrots, potato and pepper in butter until tender/soft.  Stir in ½ cup broth, parsley, salt and pepper to taste.  Add zucchini. Cook 10 minutes. Add remaining broth and simmer 10 minutes.  Can be served hot or cold.

Here’s a great Summer time recipe for your fresh garden peppers!

1 can (8 ounces unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash of Pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional

Drain pineapple, reserving juice; refrigerate the pineapple.  In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper.  Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate remaining marinade for basting. 

Drain and discard marinade from pork.  On metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers.  Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade.  Serve with rice if desired.

Because everyone loved it so much, Lacey decided we should share the recipe (which she credits to our family friend Deb), not only to the Blossom Town team, but to our friends and loyal customers too.  We hope you enjoy it as much as we do!

Creamy White Chili

1 T Vegetable Oil

1 Med. Onion Chopped

1 Garlic Clove Minced

1 (15 oz) can of Garbanzo Beans

2 (15 oz) cans Great Northern Beans

1 Lb Grilled Chicken Breast, cubed

1 (14 oz) can Chicken Broth

1 can Niblet Style Corn

1 (4 oz) can Green Chilies

1 Tsp Cumin

1 Tsp Salt

1/2 Tsp Pepper

1 C Sour Cream

1/2 C Heavy Cream

In a large pan, heat oil and saute onion & garlic.  Add beans, chicken, broth, corn, chilies, cumin, salt and pepper.  Bring to a boil. Reduce heat and simmer 30 minutes uncovered.  Remove from heat and stir in sour cream and heavy cream.

Serve to your friends and family too!

Fresh Tomato Basil Pizza

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup chopped fresh basil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Unroll crescent dough into one long rectangle.  Press into an ungreased 13 in. x 9 in. x 2 in. baking pan; seal seams and perforations.  Bake at 375 for 14-16 minutes or until golden brown.

Meanwhile, in a skillet, saute the garlic in oil for 2 minutes.  Reduce heat.  Add basil; cook for 2 minutes or until heated through.  Arrange half of the provolone cheese over the crust.  Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper.  Repeat layers.  Bake for 14-16 minutes or until cheese is melted.  Makes 6 slices.

1 ring of kielbasa or smoked sausage, cut into ¼ inch slices

1 medium zucchini, cut into ¼ inch slices

1 medium yellow summer squash, cut into ¼ inch slices

2 tablespoons apricot preserves or apple jelly.

Spray a large skillet with cooking spray and sauté until lightly browned.   Remove. IN the same skillet, sauté the zucchini and yellow squash until crisp-tender.  Return sausage to the pan.  Stir in preserves.  Cook and stir until heated through.