Since we can’t seem to do anything at Nordic Needle without food, we decided we should continue this tradition also. Blue is the official color for the Foster Parent Association. You may have seen the blue ribbons tied around trees in your hometown. I’ve chosen a blueberry dessert to carry out the theme. Whether you have birth, adoptive, or foster children you can appreciate those quick and easy recipes. Enjoy!

Blueberry Cobbler

• 3/4 c white sugar
• 3/4 c shortening
• 1 egg
• 1/2 c milk
• 2 c all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 c fresh blueberries

Topping:

• 1/2 c white sugar
• 1/3 c all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 c butter, softened

Preheat oven to 375 degrees F (190 degrees C) Grease one 8″x8″ pan. Cream together .75 c sugar, shortening and egg. In a separate bowl mix together 2 c flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 pan. To make topping: Combine 1/2 c sugar, 1/3 c flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degrees F for 25-30 minutes. Yield: 10 servings.

This Spring Punch recipe is a hit at graduations and receptions:

Spring Punch

• 2 large cans frozen mixed fruit punch (thaw until slushy)
• 2 large cans frozen pineapple juice (thaw until slushy)
• 1 large can frozen lemonade (thaw until slushy)
• 3 qt. dry Ginger Ale

Place punch, pineapple juice and lemonade in punch bowl. Add Ginger Ale; stir well. Yield 24 servings. You can make an ice ring ahead of time out of the same ingredients.

This is a quick and easy no bake cookie recipe that my family just loves. It is appropriately named “HAYSTACKS”

Haystacks

• 1/4 c margarine
• 1 (6 oz) pkg. butterscotch bits
• 1 can chow mein noodles
• 1 pkg miniature marshmallows
• 1/4 c chunky peanut butter

Mix peanut butter, margarine, butterscotch bits, and marshmallows in saucepan on low heat until well blended. Add chow mein noodles; mix well, drop by tablespoon onto waxed paper. Cool.

Fresh rhubarb is available here in Fargo. For some reason, I have never thought I liked rhubarb, but the ladies here at Nordic Needle decided to change my mind. We now have two Chris’ that work here and both of them brought in rhubarb dishes this week. Here is Chris R’s Rhubarb Delight.

Rhubarb Delight

• 5 c. cut rhubarb
• 1 sm. (3 oz.) box red jello
• 1/2 – 1 c. sugar
• 1 pkg. sm. marshmallows
• 1 pkg. white cake mix

Put cut rhubarb on the bottom of a greased 9" x 13" pan. Sprinkle dry jello, sugar, and marshmallows on top. Mix cake mix as directions say and put on top. Bake at 350 degrees for 35 – 40 minutes.

This recipe is from Chris S. She brought it to work a couple of weeks ago, and it was scrumptious.

Rhubarb Crunch

Preheat oven @ 350 degrees and grease a 9 x 13 pan.

• 1 1/4 c oatmeal
• 1 1/4 c flour
• 1 c brown sugar
• 2/3 c butter
• 1/4 t salt
• 1 t cinnamon

Mix above ingredients to a crumbly mixture and pat 2/3 of mixture into greased pan. Save 1/3 of the mixture for the top.

Cook until thick:

• 1 1/2 c water
• 1 1/2 c sugar
• 3T (heaping) flour

Remove from stove and add:

• 1/2 t red food coloring
• 1 t vanilla
• 5 c rhubarb (cut up)

Pour rhubarb mixture over the crumb mixture, then sprinkle the remaining crumb mixture on top. Bake @ 350 degrees for approximately 60 minutes or until brown. Garnish with whipped cream or ice cream.