2blueberry Pineapple Ring Recipes

BLUEBERRY-PINEAPPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

BLUEBERRY-PINEAPPLE BUCKLE

Steps:

• Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
• In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

CHARRED PINEAPPLE RINGS

Steps:

• Cut a pineapple into rings (see Cook's Note). Lightly brush both sides of the pineapple rings with vegetable oil. Grill, turning once, until lightly charred, about 3 minutes per side.

MAPLE-GRILLED PINEAPPLE RINGS WITH FROZEN YOGURT AND GRANOLA

Steps:

• Preheat a stove-top grill pan to medium-high and coat with cooking spray.
• Place pineapple rings on hot grill and drizzle with maple syrup. Cook 2 to 3 minutes per side, until golden brown. Transfer grilled pineapple to individual dessert bowls (2 rings per bowl) and top each serving with 1/2 cup frozen yogurt and 2 tablespoons granola.

BLUEBERRY PINEAPPLE CREAM

Steps:

• In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

PINEAPPLE-BLUEBERRY-GINGER JUICE

Steps:

• Cut large produce into chunks, and remove big seeds or pits. Don't worry about those in fruits like apples and pears -- the juicer will filter them out. To combine several fruits and vegetables, alternate between soft pieces and hard ones. Finish with the latter to push through anything that's stuck.

BROILED PINEAPPLE RINGS

Steps:

• Preheat broiler. Lay drained pineapple rings in a single layer on a 9x13"-inch pan with sides - allow edges of pineapple rings to touch.
• Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon.
• Place 5"-inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.

BLUEBERRY LEMON CRESCENT RING RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. 2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries. 3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay! 4. With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues. 5. Arrange slices on cookie sheet in a circle, overlapping slightly. 6. Bake 15 to 20 minutes or until golden brown. 7. In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature. Notes Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.

2BLUEBERRY PINEAPPLE RING

Steps:

• Completely dissolve gelatin in boiling water by gently stirring for 3-4 minutes. Let cool to room temperature. Stir in blueberries and crushed pineapple (juice and all).
• Pour into a bundt pan (or other mold or just use a bowl) sprayed with non-stick cooking spray. Refrigerate for 4 hours or longer to congeal.
• To loosen ring from mold, place mold in larger bowl of hot water for a few seconds, then remove by placing the serving platter on top, and flip over.