By Olivia Fowler

For the Courier

ofowler@thepccourier.com

If you’re fortunate enough to have access to fresh blueberries, take advantage of that fact and use them while they’re available.

If not, substitute frozen berries. Just make sure they’re completely thawed before use.

None of the featured recipes are difficult, and they really are delicious. They are a special treat for your family or make an exceptional item to take to a covered-dish supper.

Try one or all and enjoy.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

 Almost everyone loves chocolate desserts, but this week we’re featuring chocolate with a twist.

You may not think chili peppers and chocolate make a good marriage, but amazingly enough, they do.

If you feel a little nervous about adding the chili powders, feel free to cut back just a little, but not too much. Sometimes we are surprised by how good new combinations taste, and this may be one of those times. Enjoy.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There’s nothing that says summer like getting together with friends and family to cook out.

And whether its hamburgers, hot dogs, steaks or chicken, man cannot live by meat alone. You have to have some crowd-pleasing side dishes to complement the main course.

And it needs to be delicious, easy to prepare and hit all the right flavors for your most discriminating group.

Now, you don’t have to limit serving these sides just for cook outs. Enjoy them anytime.

There’s nothing that says summer like getting together with friends and family to cook out.

And whether its hamburgers, hot dogs, steaks or chicken, man cannot live by meat alone. You have to have some crowd-pleasing side dishes to complement the main course.

And it needs to be delicious, easy to prepare and hit all the right flavors for your most discriminating group.

Now, you don’t have to limit serving these sides just for cook outs. Enjoy them anytime.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Pound cakes don’t have to be dry, and they don’t have to be predictable.
But they do have to be rich, moist and flavorful. If you’re looking for a non-fat, low-sugar pound cake, you’ll have to look somewhere else, because you won’t find it here.
Don’t wait for a holiday to make one of these.
They’re not difficult — just follow the directions and enjoy.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

English or green peas have a distinct sweet flavor whether they are fresh or frozen. There are a number of different delicious ways to prepare peas, but it’s important to remember that the key to success is in the quality of the pea.

If you can get fresh peas, make sure you know how fresh they are. The longer they’ve been picked and the bigger they are, the less flavor they will have.

Canned peas are not recommended for these recipes. They are inferior to frozen or fresh peas, as they’re full of sodium, are usually large, with tough skins, and are an unappealing color.

The key to optimum flavor for this week’s featured recipes is to buy baby peas in the freezer section and to be very careful not to overcook them. The cooked peas should be a bright green and should be slightly firm.