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
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
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
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
PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD
Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
Provided by My Food and Family
Categories Pancakes
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
- Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
- Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BLUE CHEESE SPREAD
When entertaining during the holidays it's nice to have make-ahead recipes like this. Crunchy toasted walnuts complement the creamy spread. -Carole Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.
Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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BERRY BLUE CHEESE SPREAD - BETTER HOMES & GARDENS
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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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