• blueberry crunch
• blueberry pie
• blueberry pudding cake
• blueberry flip
• blueberry ice cream
• blueberry streusel cake
• blueberry loaf

• dad's fudge
• cream of mushroom soup
• easy incredible chicken

• 4 c. fresh blueberries
  
• 1 c. firmly packed brown sugar
  
• 3/4 c. flour
  
• 3/4 c. uncooked oats
  
• 1/2 c. margarine or butter melted

Could it get any easier??

• 1 (9 inch) unbaked pie shell
  
• 1/3 c. flour
  
• 1/2 c. sugar
  
• 1/2 tsp. ground cinnamon
  
• 4-1/2 c. fresh blueberries
  
• 1 Tbsp. lemon juice
  
• 1/2 c. firmly packed brown sugar
  
• 1 c. flour
  
• 1/2 c. margarine or butter
  

Combine flour, 1/2 c. sugar, cinnamon and blueberries.
Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal.
Spread topping over berries. Bake for 30 minutes at 425 degrees, then
cover with foil and continue baking for 20 minutes more.

• 2 cups fresh or frozen bluberries
  
• 1 t. cinnamon
  
• 1 t. lemon juice
  
• 1 c. flour
  
• 3/4 c. sugar
  
• 1 t. baking powder
  
• 1/2 c. milk
  
• 3 T. melted margarine or butter

Topping:

• 3/4 c. sugar
  
• 1 T. cornstarch
  
• 1 c. boiling water

Toss the blueberries with the cinnamon and lemon juice and place in a greased 8-inch square baking dish.
In a bowl, combine flour, sugar and baking powder;stir in milk and butter.
Spoon over berries.
Combine sugar and cornstarch;sprinkle over batter.
Slowly pour boiling water over all.
Bake at 350F for 45-50 minutes or until the cake tests done.

ENJOY!

• 1 c. blueberries
  
• 1 c. sliced peaches
  
• 2 bananas, slices
  
• Vanilla ice cream
  
• Ginger ale

In a medium bowl combine all the fruit.
Spoon 1/2 of the fruit into 4 tall glasses.
Top with a scoop of vanilla ice cream.
Add the rest of the fruit and another scoop of ice cream.
Fill the glasses up with ginger ale and serve.
Makes 4 servings.

• 5 eggs
  
• 2 c. blueberries
  
• 1/2 gal. whole milk
  
• 2 (13 oz.) cans evaporated milk
  
• 2 c. sugar
  
• 1 Tbsp. vanilla

Heat blueberries in heavy saucepan until they juice. Cool.
Beat eggs with mixer at high speed until light and foamy.
Gradually add sugar and evaporated milk.
Pour into ice cream freezer can and stir in milk, vanilla and cooled blueberries.
Freeze according to ice cream freezer directions.

• 2 cups fresh blueberries
  
• 1/4 cup sugar
  
• 1-1/2 cups flour, sifted
  
• 1 tsp. sugar
  
• 1/2 tsp. salt
  
• 1/2 cup salad oil
  
• 2 Tbsp. milk

Sprinkle 1/4 cup of sugar over berries; set aside.
Mix flour, sugar and salt. Combine salad oil and milk in a small bowl and whip with fork.
Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8x8x2 inch cake pan. Press dough into pan, building up edges about one inch deep. Spread berries over the dough.

To make streusel:
Mix 3/4 cup sugar, 2 Tbsp. flour and 1/4 tsp. salt together.
Cut in 2 Tbsp. butter until crumbly.
Sprinkle streusel over fruit.
Bake at 425 degrees for 40 to 45 minutes.

• 2 large Eggs, beaten
  
• 1 cup Granulated Sugar
  
• 1 cup Milk , at room temperature
  
• 1/3 cup Butter, melted
  
• 3 cups All-purpose Flour
  
• 1 tsp. Salt
  
• 4 tsp. Baking Powder
  
• 1/2 cup Pecans, chopped
  
• 1 1/2 cup fresh or frozen Blueberries (Do not thaw)

Pre-heat oven to 350-F degrees. Lightly grease two 8-inch by 4-inch loaf pans with non-stick cooking spray; set aside.

Beat together eggs and sugar in a large mixing bowl.
Blend in milk and melted butter.

Sift together the flour with salt and baking powder in a separate bowl.
Pour liquid ingredients into flour mix, blending with as few strokes as possible.

Fold in nuts and gently fold in the blueberries.

Pour batter into loaf pans, filling only half full.
Bake at for 40 to 50 minutes until cake tester comes out clean.

Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Slice to serve, store in an airtight container or plastic wrap.

• 1 lb. confectionary sugar
  
• 1 stick (1/4 lb.) margarine
  
• 1/4 c. milk
  
• 1 t. vanilla
  
• 1/4 c. powdered cocoa

Put all ingredients into the top of a double boiler. Put hot water in the bottom of the double boiler.

If you don't have a double boiler (or, like me, have melted crayons in yours) then put the stuff in a small pot and the water in a slighter larger pot.

Make sure the small pot doesn't fall into the larger pot.

Now get a book, a paperback. A good one. Making fudge always takes at least three times longer than you think it is going to. If you have one of those bar-type stools, drag one over to the stove with you (and your book...and a cup of tea, or a diet coke, or whatever your favorite thing to drink is)

Turn the heat on until the water boils, then lower to a simmer. Stir.

Keep stirring. Don't stop stirring. If you need to go to the bathroom, call your oldest kid in and have him stir until you get back.

The fudge is ready to be poured when it reaches something called soft ball stage. It involves a cup of cold water and dripping and stuff.

I just wait until it starts to bubble...er...boil. Make sure the bubbles aren't from all the stirring you're doing.

If you're sure it's not (stop stirring for a second to see) then you can pour the fudge into an 8 by 8 buttered pan. If you'd rather, you can pour the fudge into an 8 by 8 tin-foil lined pan, but then you have to pick all the tin foil off when you eat it. It's up to you.

Stick the pan in the fridge and wait patiently.

I SAID PATIENTLY!

When it's hardened, eat it. It's very fattening so I won't even bother with calorie and fat content, even if I knew how to figure it out, which I don't. Just enjoy....life is short...

• 9 c. chicken broth
• 1 lb. fresh mushrooms
• 2 T. butter or margarine
• 1/4 c. minced onion
• 1 1/2 c. half and half cream
• tarragon
• hot pepper sauce

In the bottom of a large saucepan, saute mushrooms and onion in butter until soft.
Add chicken broth and bring to a boil.
Lower heat to a simmer and add half and half cream and a dash of hot pepper sauce.
Simmer 20-30 minutes.
Sprinkle with a dash of paprika.

Do not share unless forced.
(I generally make this soup when I know my husband will be away for the day,
and since my kids won't touch mushrooms with a ten foot pole, I get to have it all to myself.)

NOTE:You can also add 1-2 c. diced cooked chicken. Very awesome.

• 6 boneless, skinless chicken breasts
• 1 1/2 sticks butter or margarine
• your favorite flavored bread crumbs
• salt and pepper

Pre-heat oven to 350F. Wash chicken, pat dry.
Dip in melted butter, roll lin bread crumbs, and sprinkle with salt and pepper.
(Save the rest of the melted butter.)
Place in baking pan and put in pre-heated oven for 30 minutes.

Lower temp to 250F and pour the rest of the melted butter all over the chicken.
Bake for one more hour.

WARNING:This is NOT, I repeat NOT, a low fat chicken. It is, however, delicious.