Take a look at the December January issue!

Our new issue of MOM Magazine is here featuring Cover MOM, Sally McCallum, and including fun recipes for kids and families, and smart ideas for holiday gifts. Pick up a copy today and have a wonderful holiday! (Click on the image below to view the magazine online; Flash is required for optimal viewing.)

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The October November issue is here

Another great issue of MOM Magazine is here featuring Cover MOM, Melissa Lyon, 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, Ashley Barker, the annual back-to-school gear guide, freezer meals and more. Pick up your copy today.

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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

Ingredients

  • 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

Instructions

  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

sorbet

Ingredients

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

Instructions

  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.

Enhancing a room with wall cladding

Here's what you need to know when considering interior wall cladding from the experts at NW Design House.

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Summer tips for braces

Here are some summertime tips for adjusting to braces.

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Go outside and play

If your kids need a little nudge to get outside, here are some tips from the experts at Peak Sports.

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Here kitty, kitty...

Here's what you need to know if you come across kittens this summer.

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Summer exploration

Explore and learn this summer with these tips from Oregon State Gymnastics Academy.

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

Check out Cover MOM, Autumn Benton, plus our Road Trip Survival Guide, strawberry recipes and more.

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