BLUEBERRY CHEESE SPREAD
A lovely spread made with fresh blueberries and cream cheese, you'll love this! Use this on bagels, toast, pancakes, muffins, etc. Canada, New England, Mid Atlantic, South, West, blueberries are everywhere!
Provided by Sharon123
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 139.2, Fat 13.4, SaturatedFat 8.4, Cholesterol 42.2, Sodium 114, Carbohydrate 2.4, Fiber 0.2, Sugar 0.9, Protein 3
BERRY BLUE CHEESE SPREAD
this was a $200.00 winner in the Create with Cheese category in Family Circle. The sweetness of the berries balances well with the saltiness of the blue cheese. A wonderful and deep flavor experience. The recipe calls for dried blueberries, but I had trouble finding them, so I used frozen berries but thawed them before using. Be careful when adding berries--stir gently or you will end up with blue appetizer. Cooking time is refrigeration time.
Provided by pamela t.
Categories Fruit
Time 4h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- If using dried berries, place in a bowl and pour boiling water over them.
- Let them sit for once minute, drain and set aside.
- If using frozen berries, thaw out and drain off moisture.
- In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth.
- Stir in berries, garlic and green onions, until just combined.
- Transfer to a serving bowl, cover and refrigerate for up to 4 hours.
- To serve, sprinkle with pecans and serve with crackers.
Nutrition Facts : Calories 110.6, Fat 10.4, SaturatedFat 4.9, Cholesterol 23.6, Sodium 194.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.7, Protein 3.5
BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE
Steps:
- Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
- Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
- Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
- Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
- Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
- Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).
BLUE CHEESE AND PEARS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Spread soft blue cheese on pear slices and drizzle with honey.
BLUEBERRY CHEESECAKE
Begin preparing the cheesecake one day before you plan to serve it.
Categories Cake Food Processor Mixer Egg Dessert Bake Wedding Cream Cheese Blueberry Fall Chill Shavuot Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Make crust:
- Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
- Make topping:
- Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
- Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
CELERY STICKS WITH BLUE CHEESE DIP
This tangy, creamy sauce makes a great centrepiece for a party platter but is versatile enough to go beyond crudités
Provided by Good Food team
Categories Canapes
Time 10m
Yield Serves 12 as a canapé
Number Of Ingredients 6
Steps:
- In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.
Nutrition Facts : Calories 158 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium
CRANBERRY CHEESE SPREAD
"Here's a creamy sweet-tart spread that's ideal for a holiday buffet," notes field editor Nancy Johnson of Laverne, Oklahoma.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. , In a small bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY SPREAD
I have to hide this one from my son, in back of the fridge, or else it'll disappear. Very good and very easy.
Provided by Lovesmurfs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h15m
Yield 16
Number Of Ingredients 5
Steps:
- In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
- Meanwhile, soak gelatin in 1/4 cup cold water.
- Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 4.2 g
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5/5 (1)Calories 130 per servingTotal Time 4 hrs 25 mins
- Place dried berries in a small bowl. Pour boiling water over berries. Let stand for 1 minute. Drain; set aside.
- In a large mixing bowl beat cream cheese and blue cheese with an electric mixer on medium speed until nearly smooth. Stir in drained berries, green onions, and garlic just until combined. Transfer spread to a serving bowl. Cover and refrigerate up to 4 hours before serving. To serve, sprinkle with pecans and serve with crackers. Makes 16 (2-tablespoon) servings.
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4.5/5 (3)Calories 130 per servingTotal Time 4 hrs 25 mins
- Place dried berries in a small bowl. Pour boiling water over berries. Let stand for 1 minute. Drain; set aside.
- In a large mixing bowl beat cream cheese and blue cheese with an electric mixer on medium speed until nearly smooth. Stir in drained berries, green onions, and garlic just until combined. Transfer spread to a serving bowl. Cover and refrigerate up to 4 hours before serving. To serve, sprinkle with pecans and serve with crackers. Makes 16 (2-tablespoon) servings.
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