Easiest-Ever Blueberry Tart

Ingredients

1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
Ice cream or whipped cream, if desired

Steps

1 Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.
2 Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.
3 Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

Comments

Preacher Cake

3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

CREAMED CHICKEN AND BISCUITS CASSEROLE

INGREDIENTS 1 small onion 1 1 ⁄ 2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup mayonnaise 1 cup milk 1 ⁄ 2 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1 ⁄ 2 cups shredded mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...

It's All in the Spice

Search This Blog