These are very good. I love using fresh berries in the summer and these blueberries are so juicy and the lemon is subtle but bright to add layers of flavor. They were a huge hit!
Crust 1/3 c softened butter ¼ c packed brown sugar ¼ tsp salt ¼ tsp nutmeg or mace 1 c flour cooking spray
Filling 1 c low fat cottage cheese 1 c white sugar 2 Tbsp flour 1 Tbsp lemon rind 3 ½ Tbsp fresh lemon juice ¼ tsp baking powder 1 large egg 1 large egg white ¾ cup blueberries for topping
Preheat oven to 350 degrees Place 1st 4 ingredients in a large bowl and beat with a mixer at medium speed until smooth. Spoon flour into dry measuring cup lightly and level with a knife. Add flour to butter mixture and beat on low until mixed well. Press into a greased 8 inch square pan. Bake for 20 minutes.
Place cottage cheese in food processor and blend for 2 minutes, scraping 1 time. Add the 1 cup of sugar and remaining filling ingredients, not the blueberries. Process until well blended, about 1 minute. Pour into baked crust. Sprinkle the blueberries on top. Bake for 25 minutes, or until set. The edges will start to brown slightly. Cool. Cover and chill 8 hours. Enjoy!
Our son went back to college.I wanted him to have a care package right away so I made these. He loves M&M's so I thought these would be a good way to start off the semester. They looked yummy!
1 cup butter...real butter is best!
1 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
2 1/4 c flour
1/3 c cocoa powder
1 tsp bakingsoda
1 1/2cups of mini M&M baking chips * I would use the regular M&M's next time
1 c nuts, optional
In a large bowl cream the butter (I melted mine) and both sugars. Then add the eggs and vanilla and mix again. Whisk the flour, soda, cocoa and salt in another bowl. Slowly add to the butter combo and combine well. Throw the M&M's (and nuts) in and chill for at least 1 hour. I use an ice cream scoop for my cookies to make them large. I also use parchment paper whenI make cookies. Bake in a 350 degree oven for 8-10 minutes. They sure smell good when baking! Enjoy~
WOW! After 2 years I am making a post. We have moved 3 times, our last graduated and is attending college in Texas. I feel now that we making our home, for a little while, in Colorado I will start blogging again. I made this soup today. I will change a lot next time I make it. Colorado has more soup weather than Texas for sure!
1 Tbsp of butter plus 4 additional Tbsp
1/2 cup diced onion
1 clove minced garlic
1/4 cup flour
2 c veggie stock
2 c half and half
2 c broccoli florets, bite sized
2 carrots, peeled and sliced thin
3/4 tsp salt
3/4 tsp pepper
1/2 tsp smoked paprika
1/2 tsp dry mustard
cayenne pinch, or more to taste
8 ounces of freshly grated cheddar cheese
Add 1 Tbsp butter in small saucepan and add onion, saute until almost brown add garlic for 30 seconds, stirring constantly. Remove from heat and set aside. In a heavy pot add the additional butter and flour, cook over medium heat whisking constantly until thick, very important to wait until very thick. Add the veggie stock very slowly, whisking all the time. Add the half and half slowly and continue whisking. SImmer on low for 20 minutes. Stir when the skin forms to incorporate. Add the broccoli and carrots after 20 minutes with the onion/garlic mix and spices. Stir well and simmer 20-25 minutes stirring at times to make sure the skin doesn't form. Add the cheese, reserving a little for the top of the soup as a garnish. Ladle up and garnish with cheese. I served mine with crusty bread. Enjoy~