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, Cristine Owen, 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.

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

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

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Summer Safety Tips

The experts at Santiam Hospital share their tips for a healthy and safe summer.

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Check out the April/May issue

The April/May issue is here featuring Cover MOM, Ashley Zapien. Plus we've got grown up mac & cheese recipes, thrift store transformations and more. Pick up a copy today.

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Taming your clutter

Get control of your clutter with this five step plan from Santiam Hospital.

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The Feb/March issue is here

Pick up a copy of the latest issue of MOM featuring Cover MOM Buffy Shinn, birthday party ideas, decadent chocolate recipes and more.

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Manage holiday leftovers

The experts at Santiam Hospital share some great tips for managing all those holiday leftovers.

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Holiday dental care

Protect your teeth from all of those holiday treats with this advice from Healthy Smiles Family Dentistry.

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Don't miss the Holiday issue of MOM Magazine

The latest issue of MOM Magazine is out now featuring Cover MOM, Marjorie Dudley, cookie decorating tips, our annual gift guide and more. Pick up a copy today or click below to view the issue.

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