What’s better than a berry pie? A berry berry pie!

You’re probably wondering what in the world that means. Well, it means that we used two types of berries in this amazing pie recipe and we couldn’t be happier about it. Blueberries and strawberries were both tossed into a buttery pie crust and topped with an even butterier lattice crust. My husband and kids raved over this yummy berry pie and said that it tasted even better when eaten with ice cream. I have to say, ice cream does kick the flavor factor up a few more notches.

Thank you so much, Bless Us O Lord, for sharing your very berry pie recipe with us. I took it to my church’s annual potluck supper last Sunday and everyone LOVED it!

Are you ready to get the details on how to make this amazing recipe courtesy of Bless Us O Lord? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Bless Us O Lord.

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Quick Tip: Ice cream or whipped cream top this berry pie well.

My son’s birthday happens to fall on Memorial Weekend every year.

So, we basically get to have a party for him and for the holiday all wrapped into one. It was only a few years ago that he even realized that it was Memorial Day. I often wondered if we would get such a big crowd showing up if it wasn’t a combination of events. Either way, we always have a nice turnout and good time. This year, we decided to skip the whole birthday cake thing. The kids usually eat the ice cream and the cake goes to waste.

My boy has recently decided that he loves cheesecake, and I happened to see this recipe for a patriotic version on Facebook and decided that’s what we were going to do. Adults usually reach for a piece of cheesecake before they do the regular cake.

This went over so well, there wasn’t a single crumb left on the plate. I think everyone that wanted some got some so at least that was good. Next time I just might have to make up two of these!

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Quick Tip: More cinnamon can be used if you like the flavor in your cheesecake.

I love this Blueberry Glaze Olive Oil Cake! It’s not like any other cake I’ve made before. That blueberry glaze topping just looks so incredibly beautiful that you almost don’t want to ruin it by cutting yourself a slice… I love any kind of cheese but this cake is paired with ricotta, which makes it so creamy and tasty. The dark chocolate evens out the taste and the avocado makes the color so amazing!

This recipe just makes the world seem so perfect. Now, I don’t want to ruin the beautiful image but the cake was gone in a matter of minutes! I served it at a family gathering and it sure didn’t last long. I was planning on taking the leftovers with me but, there were none! One of my family members did manage to grab a slice to take home – I wish I had been as clever!

Photo and Recipe courtesy of Ciao Florentina.

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Quick Tip: While the cake is cooling, make that beautiful blueberry glaze!

Hi, everyone! I have an amazing recipe for you all today. You are seriously going to be doing double takes when you read about this one. With summer quickly approaching, so is my favorite holiday: Fourth of July. I love celebrating our nation’s independence with fireworks, family, and Food!

On my search for a grand cake to make for Fourth of July, I came across something truly spectacular, something I’d never heard of before. Can you all guess what it is? Give up? OK, here it goes; red, white, and blue cake stuffed with PIE. Take a moment to reread that last sentence if you need to. I understand how shocking this all is. In my opinion, this cake should be called, “having the best of both worlds.”

Recipe and photo courtesy of Charles Pheonix.

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Quick Tip: If you’re making this cake for The Fourth of July, add a few sparklers to the top. It looks magnificent!

A casserole of cake, you can eat in the a.m… who would have any complaints? Topped with fresh fruit and drizzled in delightfully thick syrup, your family will be happy to wake up to this dish any day. Don’t worry; it’s not all sugar and syrup. There are plenty of sweet blueberries nestled inside of this pancake paradise, and you can top it with your favorite selection of fruits to make it even healthier.

Why make a normal stack of pancakes, when you can bake them in a rich, creamy custard? Whether you make them ahead of time, use store bought, or make them at the time of the dish; pancakes always keep very well. In fact, you can easily double this recipe and freeze half for another breakfast. I don’t know about you, but I LOVE hitting two birds with one stone. We moms, dad, and grandparents are busy!

Recipe and photo courtesy of The Food Network

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Quick Tip: Sprinkle a dusting of powdered sugar over hot pancakes for a sweet presentation.