The October November issue is here

Another great issue of MOM Magazine is here featuring Cover MOM, Amber Berry, cozy soup recipes, expert tips to get (and stay) moving and much more. So pick up a copy today.

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Pick up a copy of the Aug/Sept issue today

The August/September issue of MOM Magazine is hitting the streets now featuring Cover MOM, Maria Catalina Guerrero, the annual back-to-school gear guide, freezer meals and more. Pick up your copy today.


Blueberry Goodness

Succulent blueberries are one of the many delights of summer. If you've picked more blueberries than you can pop in your mouth, here are some cool recipes (no need to heat up the oven) for these hot summer days.

No Bake Blueberry Pie

No bake blueberry pie


  • 10 graham cracker sheets
  • 6 tablespoons butter, melted
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 1 (8-oz.) package cream cheese, at room temperature
  • 1 (14-oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups fresh blueberries
  • 2 tablespoons water
  • 4 teaspoons cornstarch


  1. Place graham crackers, butter, cinnamon and 1 tablespoon of the sugar in a food processor.
  2. Pulse until mixture is ground to fine crumbs and combined. Press evenly onto bottom and sides of a 9-inch deep dish pie plate. Chill 10 minutes.
  3. In a medium bowl beat cream cheese until smooth. Add condensed milk, lemon juice and vanilla; beat until smooth. Pour all but ¾ cup of the filling into crust. Chill, covered, for 1 hour. Chill remaining filling in a small container until ready to serve pie.
  4. In a medium saucepan combine 2 cups of the blueberries, water, cornstarch and remaining 2 tablespoons sugar. Cook over medium-low heat, stirring constantly, until mixture comes to a boil, thickens, and blueberries burst.
  5. Remove from heat. Stir in 1 ½ cups of the remaining blueberries. Spread mixture over pie. Top with remaining ½ cup berries. Let chill 3 hours before serving.
  6. To serve, cut pie into wedges and top with dollops of the remaining filling.


Blueberry Sorbet



4      cups fresh or thawed, frozen blueberries
1      can (6 ounces) frozen apple juice concentrate


  1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
  2. Whirl until liquefied
  3. Pour into a 11 X 7-inch baking pan
  4. Cover and freeze until firm around the edges, about 2 hours
  5. With a heavy spoon, break frozen mixture into pieces
  6. Place mixture in a processor or blender container
  7. Whirl until smooth but not completely melted
  8. Spoon into a 9 X 5-inch loaf pan
  9. Cover and freeze until firm
  10. Serve within a few days

For more blueberry recipes visit the Oregon Blueberry Commission.

Summer is here and so is the June July issue of MOM Magazine

Check out Cover MOM, Jessica Jaye Mackinson, plus our Road Trip Survival Guide, Strawberry recipes and more.


Beyond the Bin

These days, it's hard to know what can and cannot be recycled. So the experts at Lane County Public Works are sharing their knowledge in our new feature: Beyond the Bin.

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Get away to San Diego

A family trip to San Diego offers something for everyone. And, thanks to non-stop flights from Eugene Airport, getting there is easy.

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Check out the April/May issue

The latest issue of MOM Magazine is here with Cover MOM, Brooke Cottle, grown up Mac & Cheese recipes, thrift store transformations and more. Pick up a copy today.

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Advice for traveling solo with your kids

Whether you're a single parent, or just traveling alone with your kid(s), you'll want to check out this advice from Vacation MOM and Eugene Airport for successful solo parent travel.

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The Feb/March issue is here

Pick up a copy of the latest MOM Magazine featuring Cover MOM, Sara Davies, birthday party ideas, decadent chocolate recipes and more.

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Planning a vacation to Mexico

Everything you need to know about planning a getaway to sunny Mexico from the experts at Eugene Airport and Vacation MOM.

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