Stir Crazy: Peaches and blueberries perfect for summer dessert

Do you have a spare couple of chip clips in a kitchen drawer? I have many, in many sizes.

A big one will easily hold open a cookbook to the page you need. Thanks for the tip, Food Network!

Here are more tips:

Invert a muffin tin and stand taco shells in between the cups for easy assembly.

Use a pizza cutter to finely chop fresh herbs.

I’m not sure about this one: Add chopped tomatoes to a salad spinner and spin to remove their seeds. Sounds like a lot of mess to clean up to me.

SUMMER DESSERTS: I have frozen grapes and blueberries and they’re both wonderful right out of the cold by the handful for a summer snack. Here’s a recipe from Half-Baked Harvest to try that I think would work with both, or a mix.

Line a baking sheet with wax paper.

Mix the lemon juice into the yogurt. Add the blueberries to a bowl and then add the yogurt. Toss well to coat.

Place the blueberries on the prepared baking sheet in a single layer.

Freeze 1 hour, or until frozen. Store in a freezer-safe container for up to 1 month.

This particularly rich dump cake recipe is from Betty Crocker. The nutritional information was not given, which is probably just as well.

Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish.

In a large bowl, mix peaches, evaporated milk, eggs, sugar and cinnamon until well blended. Spread peach mixture in prepared baking dish. Mixture will be very wet. Sprinkle dry cake mix evenly on top of the batter. (Do not prepare cake batter.)

If adding pecans, sprinkle them over the top of the dry cake mix. Pour melted butter evenly over the top of the cake mix. Bake 50 minutes. Let cool. Top with ice cream and caramel sauce, if desired.

This story was originally published July 20, 2015 at 8:08 AM with the headline "Stir Crazy: Peaches and blueberries perfect for summer dessert."