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Beet, Mandarin Orange And Spinach Salad

CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

Blueberry Cake

Make a 3 layer yellow butter cake.
Cool.
Mix cream cheese with sugars, mixing well.
Add Cool Whip.
Place on first layer of cool cake, and then place about 3 or 4 tablespoons of canned blueberry pie filling.
Repeat layers.
Chill.

Wonderful Blueberry Crunch

Mix flour, margarine and chopped nuts (will be possibly crumbly).
Can be mixed with large mixer.
Press into 13 x 9-inch pan evenly.
Bake at 350\u00b0 until lightly browned; cool.
Cream the cheese and Cool Whip (which need to be at room temperature) with the powdered sugar.
Pour onto cooled crust.
Spread out evenly. Pour onto top of that the canned blueberry pie filling; spread carefully.
Refrigerate and serve.
Refrigerate any leftover.

Red, White And Blueberry Trifle

Blueberry and White Chocolate Whipped Cream:<

Maine Wild Blueberry Pie

br>Clean fresh blueberries (if canned or frozen set to drain

Blueberry Walnut Pie

ombine egg yolks, 1 cup blueberry juice, 1 cup whipping cream

Fabulous Cheesecake With Blueberry Glaze

repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese

Fruit Salad With Blueberry Glaze And Dark Chocolate Curls

f vinegar indicated in the recipe and heat on the stove

Blueberry Pancakes

Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.

Pumpkin Shortcakes With Blueberry Cream Filling

plit and filled with Blueberry Filling and Blueberry Sauce (see Steps 3

Blueberry Stack Cake

op with thin layer of blueberry pie filling.
Repeat until

Blueberry Sour Cream Pie

Preparation

Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust

Chill the shell, then fill it with the following cherry custard.

Preheat oven to 325\u00b0

Beat: 3 eggs

Add: 3/4 cup sugar

3/4 cup cultured sour cream

2 cups fresh or canned drained cherries or berries

Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.

Blueberry Pancakes

br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and

Blueberry Breakfast Salad With Blueberry Vinaigrette

BLUEBERRY VINAIGRETTE DIRECTIONS.
In a

Blueberry Stack Cake

Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.

Blueberry Melba(Serves 8 To 10)

In small saucepan, combine sugar and cornstarch.
Stir in Port and lemon juice.
Cook and stir over low heat until thickened and translucent.
Stir in blueberries; simmer about 5 minutes.
Cool to room temperature.
To serve, arrange peach halves cut side up in 6 sherbet glasses.
Top each with 1 scoop ice cream.
Spoon cooled blueberry sauce evenly over each.
Colors are very pretty and cool looking for a summer dessert.

Mystery Ingredient Wild Blueberry Pie

xtract; stir to coat. Pour blueberry mixture into the prepared pie

Whole Wheat Chocolate-Blueberry Cake

ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

Blueberry Disaster(Boy Scout Recipe)

Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow
cake\tmix.
Put
the\tcake
and oleo mixture on top of the
blueberry
pie
mix.
Cook in 450\u00b0 oven for 10 to 15 minutes.

Blueberry Streusel Cobbler

Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.

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