repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
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.
Fill bottom of a 9x13 baking dish with blueberry pie filling.
sprinkle cake mix over the blueberry filling.
sprinkle chopped nuts over the cake mixture.
melt butter and pour it on top of the cake mixture.
bake @350 deg for 45 minutes.
serve with whip cream or vanilla ice cream.
In a 9 x 13-inch casserole dish, layer ingredients as follows: whole graham crackers, Cool Whip, blueberry filling and Cool Whip.
Sprinkle graham crumbs on top for garnish.
Chill overnight for best results.
Melt margarine and combine with flour and pecans. Press into 9 x 13-inch pan. Bake at 325\u00b0 for 25 to 30 minutes.
Mix together cream cheese and sugar. Fold in Cool Whip.
Spread over cooled crust. Top with blueberry pie filling.
Refrigerate.
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.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
In a medium bowl, whip cream until stiff peaks form.
Fold 3/4 of the whipped cream into cream cheese mixture.
Spread into crust.
Dot with blueberry pie filling, and smooth with spatula to cover.
Chill in refrigerator at least 2 hours.
Garnish with remaining cream.
Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
combine the orange, sugar, water, and spices in a large stainless steel or enameled pot.
Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.
Reduce the heat, add the wine, and slowly reheat but do not boil.
Serve warm in mugs.
Serves 8.
Stick cloves into the orange peels making sure to pierce well, place peels in bottom of crock pot.
add wine, sugar and cinnamon.
cover and cook on low 3-4 hours.
place cut oranges out as a garnish for each serving.
tip: add all ingredients to crock and let sit for a few hours to let the flavors blend. cooking time is not reflected in this tip.
Blueberry and White Chocolate Whipped Cream:<
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
tay intact while baking but easy to separate once baked).
iced tomatoes with juice, red wine, lemon juice, lemon rind and
nd reserve 2 Tbspn. This recipe will go FAST!
After
Preheat oven to 450\u00b0F.
Blend flour, milk salt and eggs.
Carefully fold in blueberries.
In iron skillet, pour batter into sizzling butter,.
Bake 15 minutes.
Remove from heat and squeeze lemon juice over the pancake.
Sprinkle liberally with powdered sugar.
Recipe may be doubled.
r overnight.
For the blueberry sauce, combine sugar and 1
To prepare this recipe in two batches: melt 1/