Ingredients

• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper
• 1 whole cut-up chicken (about 3 ½ lb)
• 1 medium yellow onion
• 6 cloves garlic
• 1 tablespoon olive oil
• 2 cups fresh blueberries
• 1 cup barbecue sauce

Steps

1. Combine chili powder, brown sugar, Italian seasoning, salt, and red pepper; stir to blend, then divide in half. Place chicken in large bowl and coat with one-half spice mixture, rubbing mixture into chicken pieces (wash hands). Chill 1 hour (or overnight).
2. Chop onion and garlic finely. Preheat medium saucepan on medium 1–2 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until browned. Preheat grill (or grill pan) on medium.
3. Stir blueberries and remaining-half spice mixture into pan; cook 3–4 minutes until berries begin to break down. Pour in barbecue sauce and reduce heat to low; simmer 6–8 minutes, stirring often, until sauce is thick and glossy. Cover and remove pan from heat.
4. Place chicken on grill; cook 18–20 minutes, turning often, until grill-marked and 165°F, brushing with blueberry barbecue sauce during last minute of grill time. (Note: Check temperature of thighs and legs first; breasts may require up to 15 minutes more cook time.) Serve with remaining sauce on the side.

Ingredients

• 1 lb frozen pound cake
• 8 oz frozen whipped topping
• 2 cups water, divided
• 1 (3 oz) package berry blue gelatin mix
• 1 (3 oz) package strawberry gelatin mix
• 1 cup fresh strawberries
• 1 cup fresh blueberries

Steps

1. Thaw cake and whipped topping. Pour 1 cup water each into 2 microwave-safe bowls; microwave each bowl individually on HIGH until boiling. Stir blue gelatin into 1 bowl and strawberry gelatin into second bowl until dissolved. Let stand 10 minutes to cool.
2. Cut cake into 18 slices; slice strawberries. Dip 9 cake slices into blue gelatin mixture, then arrange in 9-inch baking dish; pour any remaining blue gelatin mixture over cake. Sprinkle ½ cup blueberries over cake, then spread one-half whipped topping evenly over cake and blueberries.
3. Dip remaining 9 cake slices into strawberry gelatin mixture, then layer over whipped topping; pour any remaining strawberry gelatin mixture over cake. Spread remaining half whipped topping evenly over cake.
4. Decorate top of cake with strawberries and remaining ½ cup blueberries. Cover and chill 1 hour (or overnight). Serve. (Makes 9 servings.)
Note: For a larger cake, double the recipe and assemble in 13- x 9-inch baking dish. Decorate top of cake to look like an American flag, if desired.