Baked strawberry oatmeal recipe from Driscoll's Berries

Tired of traditional oatmeal? Try this fun and tasty baked strawberry oatmeal. For an added "Wow" delight

your kids by cutting the finished product into whimsical shapes using cookie cutters. Mom Blogger, Kristy Bernardo, created this recipe. It is a year round favorite she makes for her family.

INGREDIENTS

•  2 cups oats (quick-cooking)
• 1/2 cup brown sugar
• 1 1/2 cup milk
• 1 teaspoon baking powder
• 1 large egg, beaten
• 7 whole Driscoll's strawberries, hulled
• Driscoll's Blueberries, Strawberries and/or Raspberries (optional for topping)

Directions
In a large bowl, mix together oats, brown sugar, milk, baking powder and a beaten egg. In a separate bowl puree strawberries with an immersion blender or use a a blender or food processor to puree the strawberries. Mix pureed strawberries into oat mixture. Pour oat mixture into 13x9 greased baking dish. Bake for 15-20 minutes at 375 degrees until mixture is thick and slightly firm. Remove from oven, let sit five minutes then cut into squares and serve. Optional: For added fun use favorite cookie cutters to cut out shapes from oatmeal. Place shapes on plates and create designs on top with fresh Driscoll's berries. Optional toppings: Before baking sprinkle brown sugar (about 1/4 cup) on top of the oatmeal.

Triple berry crisp recipe

(Photo credit: Marntzu cook)

Blueberries, by themselves, make any summer dessert more delicious. When you add raspberries and cherries to the equation, things approach a whole new level of yumminess. Try this triple berry crisp at your next summer gathering and listen to your guests rave.

TRIPLE BERRY CRISP
Filling

• 2 cups fresh  blueberries 
• 2 cups fresh raspberries
• 2 cups fresh cherries, stems and pits removed, cut in half
• 1/2 cup brown sugar, packed
• 1/4 cup flour
• zest and juice from 1 orange

Topping

• 3/4 cup flour
• 2/3 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• dash nutmeg
• 1 stick cold butter, cut into cubes
• 1/2 cup rolled oats
• 1/4 cup chopped, toasted pecans

Directions

Preheat oven to 350 degrees F. Mix together fruit, brown sugar, flour, zest and juice. Pour into a square baking dish. In another bowl, stir together flour, brown sugar and spices. Cut in butter with a fork or pastry blender until crumbly. Stir in oats and pecans then sprinkle on top of the fruit filling. Bake for 50-55 minutes. If serving warm, let cool for 15 minutes before serving.

Chocolate raspberry truffle tart recipe

If you are looking for a delicious and elegant dessert to serve to family or guests, look no further than this tart. You can make a full size dessert to make a beautiful statement after the dinner dishes have been cleared away or make individual tarts for portion control and ease of serving. Either way, you can't lose!

CHOCOLATE TRUFFLE TART

2/3 cup flour

1/2 cup powdered sugar

1/2 cup ground walnuts

6 tablespoons butter 

1/3 cup cocoa powder

1 1/4 cups heavy whipping cream

1/4 cup sugar

12 ounces semi sweet chocolate chips (a regular size package)

2 tablespoons raspberry jam

sweetened whipped cream

fresh raspberries

Directions
Preheat oven to 350 degrees F. In a large bowl, mix together flour, powdered sugar, walnuts, butter and cocoa until a soft dough forms. Press dough into the bottom and up the sides of a fluted tart pan. Bake for 12-14 minutes, crust will puff up as it bakes. If you are making individual tarts, this step will take less time. Set aside to cool completely. In a heavy saucepan, combine whipping cream and sugar. Stir occasionally while cooking over medium heat. When the mixture begins to boil, remove from heat and add chocolate chips and jam. Allow to sit for 5 minutes so chips and jam can melt. Stir until smooth then cover and refrigerate for an hour. Mixture will be cool and somewhat thickened. Pour into a bowl and beat with an electric mixer until color lightens slightly. Spoon into prepared crust(s). Return to the refrigerate until the filling is firm. Top with whipped cream and fresh berries before serving.