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Blueberry BBQ Sauce

Blueberry BBQ sauce, not the first thing that comes to mind when you think of something yummy to slather on some grilled meat. But let me tell you, it's ah-maz-ing! I have blueberries that we picked last summer and froze using dry ice {I'll post about this process later if you're interested, it's a great way to preserve fresh-picked berries!} that need to be used before this upcoming blueberry picking season. So this recipe piqued my interest and I made it this weekend. My youngest has been asking for "chicken bones" AKA chicken drumsticks for the past couple of weeks so the hubby grilled some up and we slathered ours with this amazing and unique sauce. It's so good that I've decided to make a huge batch and can it.

Blueberry BBQ Sauce
Adapted from Better Homes & Gardens June 2013 issue
Yield: 2 cups
1 Tbsp olive oil
1 cup finely chopped red onion (or any onion you have on hand)
1/2 a large of 1 small jalapeno, minced
6-8 cloves garlic, minced
1/2 cup bourbon
2 cups blueberries, fresh or frozen (thawed)
1/2 cup ketchup
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 Tbsp molasses
1 Tbsp worcestershire sauce
1/4 tsp grated nutmeg
1/8 tsp allspice

1. Heat olive oil in large skillet over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes.
2. Add minced jalapeno and garlic and cook until fragrant, about 1 minute. Do not let garlic burn!
3. Remove skillet from heat and add bourbon. Return skillet to burner and heat to boiling.
4. Add rest of the ingredients to the skillet and return to a boil.
5. Once sauce boils, turn heat down to medium-low and simmer for 20 minutes. The sauce will be fairly thick. If you like thick sauce, leave it. If you like thinner sauce, add 1/2 cup of water.
6. Transfer sauce to a blender or a stick-blender safe bowl and blend until smooth. Sauce can be used immediately, served at room temperature, refrigerated or frozen. I'm going to trying making a large batch of this when blueberries are in season and canning it. I'm sure I'll post more on that when it happens! Enjoy!

Baked Cinnamon Roll Bites with Cream Cheese Icing

So it's Memorial Day weekend and that calls for some yummy treats! I cleaned out my refrigerator this week, something that doesn't get done nearly enough, and found some refrigerator biscuits that needed to be used. I found this recipe for Homemade Donut bites on Pinterest, but I didn't want to fry mine. I also wanted some type of icing, so I came up with this recipe. These are great straight out of the oven, but can also be reheated in the microwave for 15-20 seconds or you can reheat a larger number for 10 minute in a 350 degree oven.

Baked Cinnamon Roll Bites with Cream Cheese Icing
Yield: 24 cinnamon roll bites and 2+ cups of cream cheese icing


For cinnamon roll bites:
1 can (16.3 oz) refrigerator biscuits, divided
5 Tbsp butter or margarine, melted
1/2 cup brown sugar
1/2 cup sugar
1 Tbsp cinnamon

For cream cheese frosting:
4 oz cream cheese, softened*
1 tsp vanilla
2 cups powdered sugar
2 Tbsp vanilla or plain yogurt -OR- 1 Tbsp milk

*You can quickly soften cream cheese by placing it in a microwave safe container and heating for 15-30 seconds. Just keep an eye on it so that it doesn't melt!

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper and spray with non-stick cooking spray.

2. Cut each biscuit into four pieces. A pizza cutter works great for this!

3. Mix together the brown sugar, sugar, and cinnamon in a shallow dish or on a plate.

4. Dip each biscuit into the melted butter and shake off excess. Roll buttered piece in the sugar mixture and place on prepared baking sheet. You can put the biscuits pretty close together as they don't expand too much while baking.

5. Put filled baking sheet in oven and bake for 15-17 minutes. The biscuits will look "browned" from the beginning because of the brown sugar and cinnamon. The top of the biscuits should be firm to the touch. I always pull one off the tray and break it open to make sure they are done before I turn off the oven.

6. While the biscuits are baking, prepare the cream cheese icing.

7. Combine cream cheese, yogurt or milk, and vanilla in a large mixing bowl. Add 1 cup of powdered sugar and mix with electric mixer until smooth. Slowly add the rest of powdered sugar, scraping the sides of the bowl as needed. If the icing is too thick, add a little more milk or yogurt. If it is too thin, add a little more powdered sugar.

8. Spread icing on hot biscuits and serve immediately, preferably with a tall glass of milk or hot cup of coffee.