Cream sugar and butter; add eggs and vanilla.
Beat well.
Add flour and baking powder.
Stir until blended.
Spread half of the mixture onto an ungreased 15x10 baking pan.
Carefully top with pie filling.
Drop remaining dough on top by teaspoonfuls.
Bake at 350 degrees for 45 minutes or until golden brown.
Do not underbake.
Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
wire rack. Cut into bars.
Preheat oven to 350\u00b0F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.
Refrigerate leftover bars for up to 3 days.
rumbly consistency.
Spread the blueberry mixture over the baked crust
rumble topping over the lemon-blueberry layer, pressing the streusel between
ne side.
Place the blueberry jam into a small heatproof
small bowl.
Spread blueberry mixture over the partially baked
eady to serve. Cut into bars.
Makes about 16
eserved topping over.
Bake bars until filling bubbles thickly at
Preheat the oven to 350\u00b0.
Press dough evenly in a greased 13 x 9 x 2-inch baking pan.
Beat the cream cheese, egg, sugar and lemon rind in a medium size bowl with electric mixer until smooth. Spread mixture over cookie dough. Drop blueberry pie filling on cheese. Swirl with knife.
Bake in a 350\u00b0 oven
for 35 minutes. Cool on wire rack.
Cut into bars. Refrigerate.
1. In large mixing bowl, blend cake mix, butter and 1 egg. Pat mixture into buttered 15x10 inch jelly roll pan. Beat cream cheese until fluffy; blend in 2 eggs and sugar. Pour over cake mixture. Spoon LUCKY LEAF Blueberry Pie Filling over top. Sprinkle with coconut and nuts.
2. Bake at 325 degrees for 45 minutes until lightly browned. Cool; cut into bars.
mall saucepan, cook and stir blueberry jam over low heat until
Heat over to 350.
Grease 13x9 baking pan.
Reserve 1/2 cup cake mix.
Combine remaining mix, crumbs, 1 egg, 1/4 cup butter.
Press into bottom and slightly up sides of pan.
Beat cream cheese, sugar, 2 eggs in bowl until smooth.
Spread on crust.
Dollop with filling.
Sprinkle reserved cake mix and almonds on top of blueberry filling; drizzle with remaining butter.
Bake in 350 degree oven 35 minute.
Cool and then refrigerate.
Cut into 24 bars and serve.
Heat oven to 425\u00b0.
Measure and set aside 1/2 cup cookie dough.
Pat remainder of dough in 13 x 9-inch baking pan.
Spoon pie filling over dough.
Break off small pieces of remaining dough and scatter over filling.
Sprinkle with sugar.
Bake 15 to 20 minutes until golden brown.
Cool and cut into squares.
Makes 24 dessert bars.
nd cool completely. Cut into bars.
TIP: Try grape jelly
Combine cake mix, Miracle Whip and 1 egg until blended then press into the bottom of a greased 13x9-inch baking pan.
Beat the cream cheese until creamy.
Mix in the remaining 2 eggs, sugar and juice and then pour over the crust.
Bake at 350 degrees for 35 to 40 minutes until the filling is just set in center and edges are lightly browned.
Cool.
Top with the pie filling.
Refrigerate several hours or overnight.
Cut into 30 bars to serve.
Store leftover bars in refrigerator.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
o serve.
Cut into bars.
lueberries.
Pour the lemon blueberry filling evenly over the graham
Mix together margarine, sugar and graham cracker crumbs and pat down in bottom (and up around sides a little) of a buttered 9 x 13 x 2-inch pan or Pyrex baking dish.
Set aside.
Beat thoroughly cream cheese, sugar, eggs and vanilla and spread evenly in graham cracker crust.
Bake 20 minutes at 350\u00b0.
Cool.
Then spread with 1 can \"Comstock blueberry pie filling.
Chill.
When chilled, cover with 1 (8 ounce) carton thawed Cool Whip.
Refrigerate, uncovered, until serving time.
Cut into 18 bars.