Fruit Pizza

As requested by Aimee (only 2 months later!)

Fruit Pizza

For the Crust:

1-2 pkg. Sugar Cookie Dough (any kind, the amount you use will depend on the size of your pizza pan)

For the Sauce:

4 oz. Cream Cheese (softened)

1/2 tub/jar Marshmallow Whip

1 Tbsp. Sugar

1 tsp. Vanilla

Toppings:

Any fresh fruit you want. I usually like strawberries, blueberries and kiwi.

Preheat your oven to 375 degrees. Press the cookie dough into a standard sized pizza pan and bake for 12-15 minutes, or until the cookie is lightly browned. Let the "crust" cool completely.

In a mixing bowl, combine the cream cheese, marshmallow whip, sugar and vanilla and mix until smooth. If mixture seems too thick, 1-2 tsp. of milk can be added to thin it. Once the cookie crust is cool, spread the cream cheese mix evenly over the cookie and top with fresh fruit.

Tip: I have found it easier to serve the pizza if you cut the cookie crust before the sauce or fruit goes on top. Enjoy!

Blueberry Crisp

I decided to include this recipe on the blog, even though it's identical to the previously posted Apple Crisp recipe, this is likely the only way I will remember that it's equally delicious with blueberries instead!  Such a simple recipe, I promise you can't mess it up!  Originally by Betty Crocker.

Blueberry Crisp

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings 

2 pints fresh (rinsed and drained) or 4 c. frozen (thawed and drained) blueberries
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
Cream or ice cream, if desired

Heat oven to 375ºF.
Grease bottom and sides of 8-inch square pan with shortening.
Spread blueberries in pan.
In medium bowl, stir remaining ingredients (except cream/ice cream) until well mixed; sprinkle over blueberries.
Bake about 30 minutes or until topping is golden brown and blueberries are tender when pierced with a fork.
Serve warm with cream/ice cream.

Banana Blueberry Cake

I made this dessert last night, too... also a new-to-me recipe, and it was soooo good!  Tasted a lot like banana bread with blueberries in it (so, of course, Brian was a big fan!).  I did make it with the frosting, but probably will do it differently the next time (and there will definitely be a next time!) - frosting is uber-sweet.  This would be yummy in a bundt pan with a lemon glaze or sifted powdered sugar on top, instead of the frosting.  This could even be considered a breakfast cake!

Banana Blueberry Cake

1 c. sugar
½ c. butter (1 stick), room temperature
2 eggs
¼ c. buttermilk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
3 large, very ripe bananas, mashed fine
1¼-1½ c. fresh or frozen blueberries (optional)

Preheat oven to 350 degrees.
Grease and flour a 9x13 pan and set aside.
In a roomy bowl, cream together the sugar and butter.
Add the eggs, buttermilk, and vanilla and blend until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
Gradually add to the batter and mix well.
Stir in the mashed bananas.
Fold in the blueberries, if using.
Pour into the pan and bake at 350 degrees for about 35 minutes.
Frost, if desired.


FROSTING (optional):
    1 c. butter (2 sticks), room temperature
    2 tsp. vanilla
    4 c. powdered sugar, sifted
    6 Tbsp. milk, divided

Cream the butter and vanilla together on medium speed with an electric mixer.
Alternate adding powdered sugar and milk; mixing well on low speed after each addition.

Blueberry Swirl Cheesecake

Brian is gaga for anything blueberry...  this cheesecake is an oft-requested favorite at our house.  (And so easy!)  From Kraft Foods.

Blueberry Swirl Cheesecake

prep time: 15 min
total time: 5 hr
makes: 16 servings

1 c. graham cracker crumbs
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 c. sour cream
4 eggs
2 c. fresh or thawed frozen blueberries

Preheat oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter.
Press firmly onto bottom of foil-lined 13x9-inch baking pan.
Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender or food processor.
Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.
Store leftover cheesecake in refrigerator.

I have halved this before, and made it in a ready-made graham cracker crust for speed and convenience.  
You can also substitute 1 can (15 oz.) blueberries, well drained, for the 2 c. fresh or frozen blueberries.
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.

Light Blueberry Pound Cake

Light Blueberry Pound Cake

2 c. granulated sugar
1/2 c. light butter/margarine, softened
4 oz. lowfat cream cheese, softened
3 large eggs
1 large egg white
3 c. flour, divided
2 c. blueberries, fresh or frozen
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon lowfat yogurt
2 tsp. vanilla extract
1/2 c. powdered sugar
4 tsp. lemon juice

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs and egg white, 1 at a time, beating well after each addition.
Measure flour into bowl.
Take 2 tablespoons flour and combine with blueberries in a small bowl - toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar/egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10" tube pan or bundt pan coated with cooking spray.
Bake at 350F for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
Cut with a serrated knife.

Blueberry Crumb Bars

Blueberry Crumb Bars

Adapted from AllRecipes.com

Yield: depends on how small you cut them...

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 teaspoon salt
Juice of one lemon (3 Tablespoons)
4 cups fresh blueberries (2 pints)
1/2 cup white sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely (and chill if possible) before cutting into squares. (Store in the refrigerator.)