Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

This recipe, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying.  Blackberries (or raspberries, if you prefer) combined  with whole-grain mustard make for a sweet-and-savory dipping sauce.  Then serve it with steamed broccoli and carrots for a complete meal.


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

1 cup fresh blackberries or raspberries, finely chopped

1 ½ Tbsp. whole-grain mustard

2 tsp. honey

1 Lb. chicken tenders, cut in half crosswise (see Tip)

½ tsp. salt

¼ tsp. pepper

3 Tbsp. cornmeal

1 Tbsp. extra-virgin olive oil


Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.

Sprinkle chicken tenders with salt and pepper.  Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).

Heat oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones).  Serve the chicken nuggets with the berry mustard.

TIP:  Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts.  They can also be purchased separately.  Four 1 oz. tenders will yield a 3 oz. cooked portion.  Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”


(Recipe for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Diabetic Connect, 2015)


Black and Blue Cobbler


Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida


Black and Blue Cobbler Recipe


Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional


In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings


(Recipe for Black and Blue Cobbler was in, 2015)


Berry Pie

Berry Pie

Berry Pie


Visit to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.


Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash


Make or purchase pie crust dough for a two-crust pie.  Put the dough onto a lightly floured work surface and divide into two pieces.  Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm.  Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick.  Carefully lift and drape the dough in the pie pan and gently press in place.  Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F.   Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl.  Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick.  Cut the round into 10 or more to ½ to ¾ inch strips.  Lightly egg-wash the outer rim of the bottom crust.  Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly.  Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway.  Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan.  Repeat, folding back the alternating strips and adding the next strip.  Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips.  Adjust as needed to make them even.  Use a knife to trim off excess dough at the ends of the strips.  Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together.  Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven.   Bake until bubbly and thick, about 45 to 50 minutes.  Remove from the oven and place on a cooling rack for 2 to 3 hours.  The filling will thicken as it cools.            8 servings


(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)


Breakfast Crepes with Berries

Breakfast Crepes with Berries

Breakfast Crepes with Berries


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This speedy dish really hits the spot and tied everything together beautifully!  The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles.  This dish is Diabetic Friendly.

        Jennifer Weisbrodt                                                         Oconomowoc, Wisconsin


Breakfast Crepes with Berries Recipe

Breakfast Crepes with Berries

1 ½ cups fresh raspberries

1 ½ cups fresh blackberries

1 cup (8 oz.) sour cream

½ cup confectioners’ sugar

1 carton (6 oz.) orange crème yogurt

1 Tbsp. lime juice

1 ½ tsp. grated lime peel

½ tsp. vanilla

1/8 salt

8 prepared crepes (9 inches)

In a large bowl, combine raspberries and blackberries; set aside.  In a small bowl, combine sour cream and confectioners’ sugar until smooth.  Stir in the yogurt, lime juice, lime peel, vanilla and salt.

Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.  Roll up; drizzle with remaining sour cream mixture.  Serve immediately.          8 servings


(Recipe for Breakfast Crepes with Berries was on, 2014)


Blackberry Cheese Pie

Blackberry Cheese Pie

Blackberry Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This pie is great to serve at church potlucks because it has a memorable taste and look.  The citrus tang really goes well with the colorful berries and velvety cream cheese filling.


Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

2 packages (3 oz. each) cream cheese, softened

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar.  Fold in whipped cream.  Transfer to pastry shell.  Refrigerate for 30 minutes.

In a small saucepan, combine sugar and cornstarch.  Gradually whisk in juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Mash ½ cup of berries; stir into juice mixture.  Cool for 10 minutes, stirring several times.  Fold in remaining berries.  Spoon over cream cheese mixture.

Cover and refrigerate for at least 4 hours.  Refrigerate leftovers.             6-8 servings


(Recipe for Blackberries Cheese Pie was in


Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries.


Chilled Mixed Berry Soup Recipe

Chilled Mixed Berry Soup

1 cup sliced fresh strawberries

½ cup fresh raspberries

½ cup fresh blackberries

1 cup unsweetened apple juice

½ cup water

¼ cup sugar

2 Tbsp. lemon juice

Dash ground nutmeg

1 ½ cups (12 oz.) raspberry yogurt

In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg.  Cook, uncovered, over low heat for 20 minutes or until berries are softened.  Strain, reserving juice.  Press berry mixture through a fine meshed sieve; discard seeds.

Place berry mixture in a food processor or blender; add yogurt.  Cover and process until smooth.  Pour into bowls.                4 servings

(Recipe for Chilled Mixed Berry Soup was in