Easter Greetings...

"This is the promise that He hath promised us, even eternal life."

                                                                                                                        --1 John 2:25

A most joyful Easter to you all...

Yummy in the Tummy

For those of us not off on a sunny beach somewhere, or swishing down a western slope this week, today is your lucky day. We're giving away happiness in a bottle--otherwise known as Stonewall Kitchen Wild Maine Blueberry Jam.

Every spring when I drive out to Maine, I have to stop at the Stonewall company store in the southern Maine town of York. It's a great chance to see (and sample) some of their new products; and we always have lunch. They make all sorts of scrumptious sandwiches and salads right there, and you can sit outside in their lovely garden area.   

The classic blueberry jam remains a best-seller, and captures the essence of Maine like nothing else can.  We sell a tremendous amount of it here at Clever Girl--so I know it's not just a Maine thing...

We recently won a little award from Constant Contact, the email service provider; and to celebrate, we're handing out Wild Maine Blueberry Jam, Thursday, March 28th from 10-5.  Please stop in and sample this delicious item, and take home a sample-size jar on us!  

Here's a tasty idea from Stonewall Kitchen, too.  Try this Blueberry French Toast. Perfect for Easter brunch, this make-ahead recipe will make your whole house smell amazing.  Serve with some crispy bacon, and fresh squeezed orange juice...Delicious! 

Blueberry Stuffed French Toast
Serves 8-10
Ingredients: 1 loaf of French bread, cut into 1-inch cubes (8 ounces or 5 cups)
1-8 oz. package of cream cheese, cut into 1-inch cubes
1/2 cup fresh blueberries
1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
6 large eggs, slightly beaten
1/3 cup maple syrup

1 cup Special Blueberry Syrup:
1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
2 Tbsp. water
1 Tbsp. butter
A dash of cinnamon

Directions
Grease a deep-dish pie pan.
Place half of the French bread cubes in the bottom of the prepared pie dish.
Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Wild Maine Blueberry Jam over the top of the bread cubes.
Top with remaining bread cubes.
In a medium size bowl combine the eggs, maple syrup and milk. Whisk until uniform. Pour over bread mixture.
Place in refrigerator several hours or preferably overnight.
Preheat oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden.
While the casserole bakes, combine the syrup ingredients in a small sauce-pan and heat over low heat on the stovetop.  Drizzle over each serving.