• 1 pkg. (8 oz.) cream cheese, softened
• ¾ cup whipped topping
  
• 2 cups all-purpose flour (spooned and leveled)
  
• ¼ cup packed brown sugar
  
• 1-tablespoon baking powder
  
• 1-teaspoon salt
  
• ½ teaspoon ground cinnamon
  
• 2 cups old-fashioned rolled oats
  
• 2 cups milk
  
• 2 large eggs
  
• ¼ cup vegetable oil, plus more for skillet
  
• 1-¼ cup fresh NC blueberries (reserve ¼ cup for topping)
  
• 1-¼ cup fresh NC strawberries (reserve ¼ cup for topping)

For strawberry spread, in a small bowl, beat cream cheese and whipped topping until smooth.  Fold in 1-cup strawberries chopped.

In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats.  In a large bowl, whisk together milk, eggs, and oil.  Add dry ingredients and 1-cup oats and whisk just until moistened.  Fold in 1-cup blueberries.

Heat a large skillet (nonstick or cast-iron) or griddle over medium.  Lightly oil skillet.  Pour batter by ¼ cupfuls until a few bubbles have burst, 4 to 5 minutes.  Flip pancakes and cook until browned on undersides, 4 to 5 minutes or more.  Repeat with more oil and batter.

Spread strawberry mixture between pancakes.  Top with warm syrup; sprinkle with additional blueberries and strawberries.

• 4 skinless boneless chicken breasts or 1 whole chicken
  
• 1 box Uncle Ben's Wild Rice (discard season packet)
  
• ½ - 1 cup Mayonnaise
  
• 2 teaspoons lemon juice
  
• 1-teaspoon balsamic vinegar
  
• salt and pepper to taste
  
• ½ cup fresh NC blueberries
  
• 1cup fresh NC strawberries, sliced
• NC pecans chopped and salted

• ½ cup orange juice
  
• 6 eggs
  
• 2 egg whites
  
• 1 ½ cups (12 oz.) sour cream
  
• 1-cup all-purpose flour
  
• ½ cup sugar
  
• ¼ cup butter, softened
  
• 2 tsp. baking powder
  
• 1 tsp. grated orange peel
  
• 1 tsp. vanilla extract
  
• Dash of salt

Filling:

• 2 egg yolks
  
• 1 tsp. vanilla extract
  
• 2 cups (16 oz.) 4% cottage cheese
  
• 1 pkg. (8 oz.) cream cheese, softened
  
• ¼ cup sugar

Topping:

• 2 cups fresh NC strawberries
  
• 3 tablespoons sugar
  
• 1 tablespoon lemon juice
  
• Fresh, NC blueberries, optional

Combine the first 11 ingredients in a blender.  Cover and process until smooth.  Set aside 2 cups batter; pour remaining batter into a greased 13 X 9 inch baking dish.

For the filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender.  Cover and process until smooth.  Spoon filling over batter; cut through with a knife to swirl.  Top with reserve better.  Bake, uncovered at 350 degrees for 40-45 minutes or until center is just set (mixture will jiggle).  Let stand for 10 minutes before cutting.

For the topping, combine 2 cups of strawberries with 3 tablespoons of granulated sugar and 1 tablespoon lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Optional: Strain the mixture through a fine-mesh sieve into a measuring cup and discard the solids.  Serve with blintz bake.  Top with blueberries if desired.

Cake:

• ¾ cup all-purpose flour (spooned and leveled)
  
• ½ teaspoon baking powder
  
• ¼ teaspoon salt
  
• ½ cup (1 stick) unsalted butter, room temperature
  
• 1-cup confectioners’ sugar
  
• 2 large eggs
  
• ½ teaspoon pure vanilla extract

Fruit:

• ¼ 1b. NC blueberries
  
• ¼ lb. NC strawberries cut into bite size pieces
  
• 1 tablespoon light-brown sugar
  
• ¼ cup all-purpose flour (spooned and leveled)

Streusel:

• 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  
• 1-cup all-purpose flour (spooned and leveled) plus more for pan
  
• ½ cup packed light-brown sugar
  
• ¼ teaspoon salt
  

Preheat oven to 350 degrees.  Butter an 8-inch square pan. Line with parchment paper, leaving a 2-inch overhang on two sides.  Butter and flour parchment and pan, tapping out excess flour.

Make cake layer: In a medium bowl, whisk ¾ cup flour, baking powder, and salt.  In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy: beat in eggs, one at a time.  With mixer on low, beat in vanilla, then flour mixture.  Spread batter in prepared pan.

Make fruit layer: In a medium bowl, combine fruit, brown sugar, and ¼ cup flour.  Sprinkle cake layer with fruit.

Make streusel layer: Whisk together butter, brown sugar, and salt.  Add flour and mix with a fork.  Refrigerate until mixture crumbles with a fork and is ready to use.  Sprinkle fruit layer with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes.  Let cool completely in pan. Using paper overhang, lift cake from pan.  Cut into 16 bars.