Chilled Blueberry Soup
4 cups fresh blueberries
1 cup orange juice
½ cup sugar
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon fresh lemon juice

Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring often. Remove from hear, and cool slightly. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Covr and chill until ready to serve.

Club Wrap
½ sup creamy mustard-mayo blend
4 (10 inch) tortillas
½ pound thinly sliced smoked turkey
½ pound thinly sliced honey ham
1 cup (4 oz) shredded smoked provolone or
mozzarella cheese
2 medium tomatoes, seeded and chopped
1 small red onion, diced
8 slices of bacon, cooked and crumbled
½ teaspoon salt ½ teaspoon pepper
Spread mustard-mayonaise blend evenly over 1 side of each tortilla, leaving ½ inch border. Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas. Cut in ¾ inch sections and secure with a toothpick.

Strawberry Rhubarb Cobbler
2 pounds frozen whole strawberries
4 cups finely diced rhubarb
1 ½ cups brown sugar
1-2 tablespoons cornstarch
1 box yellow cake mix
¼ cup chopped walnuts
2 sticks butter, cut into small pieces.

Preheat oven to 350 degrees. Coat 9x13 inch pan with cooking spray. In saucepan, combine strawberries and rhubarb, cooking over low hear until just tender. Pour mixture into food processor; pulse until slightly chunky Return mixture to heat; add brown
sugar and bring to simmer. In separate bowl, add water to cornstarch until thin paste forms. Add cornstarch mixture to strawberry-rhubarb mixture , sweetening with additional brown sugar if mixture is too tart. Pour mixture into prepared pan and smooth with spatula. Sprinkle dry cake mix over mixture, breaking up any lumps. Sprinkle walnuts and cover evenly with butter. Bake for 1 hour.

Apple Cranberry Crumble
1 cup chopped peeled apples
2 cups fresh or frozen cranberries
¾ cup sugar
1 cup old-fashioned or quick-cooking oats
¾ cup packed brown sugar
1/3 cup all-purpose flour
½ cup butter, melted
½ cup chopped pecans, optional

In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. Bake, uncovered, at 350 degrees for 55-60 minutes or until browned and bubbly. Serve warm. Yield – 6 servings