Blueberry Crumb Bars

I just made these today when I noticed a full pint of blueberries untouched in my refrigerator.   Wow these are good!  Sweet and tart all in the same bite!  The addition of the Greek yogurt in the filling is perfect to cut the sweetness of all the sugar in the crust.  These were delicious straight out of the oven or once they are cooled!  You can also substitute any berry that you prefer as well as mixing all the leftover berries together! I will have to try that next time.

Ingredients:

Bottom Crust and Crumble Topping:

1 1/2 cups flour

1/2 cup sugar

Pinch of salt

3/4 cup cold butter, cubed

Filling:

2 eggs

1 cup sugar

1/3 cup flour

1/2 cup non-fat greek yogurt

Pinch of salt

2 1/2 cups fresh or frozen blueberries

Preparation:

Spray a 9x13 baking dish with non-stick cooking spray and Preheat oven to 350 degrees F.

In a large bowl combine all crust ingredients (flour, sugar, salt and cubed butter).  Using a hand mixer blend ingredients until the mixture looks like coarse sand.  It should be crumbly not smooth.  Remove 1 cup of the crust mixture and set aside to use as the topping.  Take the remaining crumb mixture and press into the prepared 9x13 baking dish covering the bottom.  Bake the crust in your preheated oven for 10-12 minutes until the crust is firm but should not be brown.

While the crust is baking prepare the filling.  In a bowl whisk the eggs and hen add the sugar, greek yogurt, flour and salt.

When the crust is ready pour the blueberry filling over the top of the hot crust and then take your remaining cup of the crust mixture and sprinkle over the top of the filling.  Bake for 60 min until the top is slightly browned.  Wait about 20 minutes and slice into squares.  Or if you do not have the patience serve by the spoonful hot over ice cream! YUMMY!

Crab Cake Sliders with Homemade Tartar Sauce

This is a awesome appetizer!  I served this last week during a fun cocktail party with friends and everyone just loved them!  The homemade tarter sauce is a must to bring it all together.  Very easy recipe and can be made ahead so it's a must try!

Ingredients:

Crab Cakes:

1/3 cup Mayonnaise

1 large egg, beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

Salt and Pepper to taste

1 lb lump crab meat (picked through for shells)

3/4 cup Panko breadcrumbs

2 teaspoons fresh parsley, chopped

Canola or Vegetable Oil for Frying

Preparation:

In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste.  Set Aside.  In another bowl combine, lump crab meat, breadcrumbs and parsley.  Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab.  Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides.  Transfer to a plate covered in paper towel to drain excess oil.  Serve immediately or keep warm in a 200 F degree oven until ready to serve.  

Tartar Sauce:

1 cup Mayonaise

2 tablespoons dill pickle, chopped

2 teaspoons dill pickle juice

1 tablespoon sweet pickle relish

2 teaspoons dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Preparation: 

Mix together all ingredients and chill before serving.

Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!