br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
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.
In a shaker over ice, combine the liquors. Shake to mix and chill.
Pour into a chilled martini glass.
Drop a couple of blueberries into the glass and serve!
Fill a cocktail shaker with ice. Pour in blueberry vodka, vanilla vodka, and limoncello. Cover and shake until the outside of the shaker is frosty. Strain into a chilled martini glass and garnish with fresh blueberries.
Add all ingredients to crushed ice. Shake, strain and pour into a chilled martini glass. Garnish with a skewer of blueberries.
Chill martini glasses in freezer for at least 10 minutes prior to serving.
Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds.
Run the lemon twist around the edge of the chilled martini glass and dunk in a small amount of sugar for a coated rim.
Pour the strained martini into the chilled glasses and serve.
For the waffle you can use any Belgium waffle batter recipe, feel free
he batter into the skillet for each pancake.
Cook until
For Blueberry Sauce:Bring blueberries, 1/2
xtract if you are making blueberry muffins. It will be too
inutes.
Cover; let rest for 10 minutes.
Divide dough
hours or overnight.
For lemon curd, whisk together eggs
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
atter into prepared pan.
For blueberry topping stir together all ingredients
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Cook and cool pie crusts.
Mix sugar and cream cheese.
Add nuts.
Spread evenly half of mixture in each crust.
Spread pie filling on top of cream cheese mixture.
Spread half of Cool Whip on each pie.
Refrigerate overnight.
(Cherry pie filling can be substituted for blueberry.)
Makes 2 pies.
inutes.
Let mixture cool for about 10 minutes.
Remove
Preheat oven to 375 degrees.
Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
Pour onto crust and bake for 15 minutes.
Cool.
Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
Pour over cheesecake mixture and chill.
Cut cake into 3 or 4 layers.
Whip Dream Whip according to directions on the package.
Add granulated sugar, powdered sugar and cream cheese; mix well and whip.
Put between the layers and on top of the cake.
Put in refrigerator and chill, then pour blueberries over the top of the cake.
Refrigerate until ready to use.
Keeps well in refrigerator.
Strawberry or cherry topping may be substituted for blueberry.
For the dry mix: Combine all