eanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and
00b0F.
To make Peach-Blueberry Filling:
Using a large
4 hours.
Prepare the tart shell as directed and allow
10 1/2-inch tart pan with removable bottom (or
50\u00b0F. Lightly grease 8 mini loaf pans.
To make
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
Bake first 4 ingredients for 20 minutes at 350\u00b0.
Cool.
Next combine next 4 ingredients and pour over cooled crust.
Top filling with blueberry pie filling.
Add pineapple and marshmallows.
Pour blueberry pie filling over mixture.
Top with Cool Whip and sprinkle with nuts or crushed graham crackers.
Blend graham cracker crumbs and melted margarine; press into a 9 x 13-inch pan.
Bake for 15 minutes at 300\u00b0.
Cool.
Cream margarine and add sugar.
Beat in eggs until light.
Spread over first layer.
Spread blueberry pie filling over second layer. Blend pineapple and whipped topping; spread over third layer. Sprinkle with 1/2 cup graham cracker crumbs.
Let stand in refrigerator 2 hours or overnight.
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.
To make the tart shell, place the lemon zest
Tart Crust:
Cream the butter
ixture.
To assemble the tart, pour the filling evenly into
op of glass.
Grease mini muffin pan and line each
Grease a 10 inch fluted tart pan with removable bottom. Knead
fork.
For 9\" tart: Add the graham crumbs into
hem into greased 2 inch tart pans. Prick dough all over