Black Forest Stuffed

INGREDIENTS

• 1 (18.5 ounce) package chocolate cake mix
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 tablespoons sugar
• 1 (20 ounce) can cherry pie filling, divided
• 1 1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS

1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
2. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

via Yahoo!Food

California Peach Charlotte

INGREDIENTS:

• 3 (15-ounce) cans California Cling Peach slices, well drained (reserve 5 slices for garnish)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar, preferably superfine
• 5 tablespoons Frangelico almond liqueur, Grand Marnier, or syrup from the peaches (if using peach syrup, add 1/2 teaspoon almond extract)
• 1 1/2 cups finely ground almonds (reserve 1 tablespoon for garnish)
• 2 cups whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

DIRECTION:

1. Line the bottom of the spring form pan with a circle of waxed paper.
2. Using an electric mixer, cream the butter and superfine sugar together for 4 or 5 minutes, until pale and airy. Add the Frangelico almond liqueur, Grand Marnier or reserved peach syrup and almond extract. Continue to beat for a few more minutes until the sugar has nearly dissolved. Blend in the almonds. Reserve.
3. Whip the cream with the sugar and vanilla until it just holds very soft peaks. Fold the lightly whipped cream completely into the almond mixture.
4. Cover the bottom of the spring form pan with 1/3 of the almond cream. Arrange half of the peach slices in a sunburst pattern on the almond cream. Cover with another 1/3 of the almond cream. Repeat with another layer of peach slices and cover with the remaining almond cream. Firmly tap the filled pan onto work surface to settle the mixture and remove any air pockets that may have formed. Cover with plastic wrap and refrigerate for at least 5 hours or overnight. The California Cling Peach Charlotte may be prepared a day in advance to this point.
5. To Serve: Remove the plastic wrap and run a knife around the edge of the pan. Unlatch the spring form pan leaving the ring in place. Place the selected serving plate upside down over the mold and reverse the finished Charlotte onto the plate. Remove the ring and the bottom of the pan. Remove the waxed paper. Garnish with reserved peach slices and sprinkle with the reserved ground almonds. Refrigerate until service. For best results, slice with a damp knife

Via: CooksRecipes

Carolina Country Ribs

INGREDIENTS:

• 11/2 to 2 pounds boneless country style ribs
• 2 quarts cider vinegar
• 6 tablespoons salt
• 1 tablespoon cayenne pepper
• 11/2 tablespoons red pepper flakes
• 1/4 cup molasses or 1/2 cup firmly packed brown sugar

DIRECTION:

1. Combine vinegar, salt, cayenne, red pepper flakes and molasses in a bowl, reserve half the sauce in a medium container and store in the refrigerator until cooking time. Add remaining sauce to ribs in a large glass bowl or glass pan, and marinate for at least 4 hours in refrigerator. Remove ribs and discard used marinade.
2. Prepare medium-hot fire and grill ribs over indirect heat. Close grill hood and grill turning only occasionally, for 1 1/2 to 2 hours, until pork is very tender. (Add extra charcoal if necessary to keep grill temperature at about 325-350 degrees F.) Baste ribs twice with reserved sauce mixture during last 30 minutes of grilling.
3. Serve remaining sauce with ribs.

Via: CooksRecipe

Lattice Apple Pie

INGREDIENTS:

1. 1 1/4 cups all-purpose flour, plus more for rolling
2. 1/3 cup cake flour
3. 2 tablespoons sugar
4. 1/4 teaspoon salt
5. 4 ounces cream cheese, chilled
6. 4 ounces cold unsalted butter, cut into 1/2-inch pieces
7. 1 tablespoon ice water
8. 1 large egg yolk
9. 1 teaspoon cider vinegar
10. 4 pounds large apples - peeled, cored and cut into eighths
11. lemon, juiced and zested
12. 3/4 cup sugar, plus more for sprinkling
13. 3/4 teaspoon cinnamon
14. 1/4 teaspoon salt
15. 1 pinch ground mace
16. 4 ounces unsalted butter
17. 1/2 cup apple cider

DIRECTION:

1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.
2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.
4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.
5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.

Via: Yahoo!Food

Shrimp with Barbecue Spices

INGREDIENTS:

1. 1 1/2 tablespoons sweet Pimenton de la Vera (Spanish smoked paprika)
2. 1 tablespoon ancho chile powder
3. 1 tablespoon light brown sugar
4. 1 teaspoon ground cumin
5. 1 teaspoon kosher salt
6. 1/2 teaspoon freshly ground black pepper
7. 8 garlic cloves, coarsely chopped
8. 2 pounds large shrimp, deveined but not shelled
9. 1/2 cup vegetable oil
10. 2 tablespoons unsalted butter
11. 4 scallions, thinly sliced

DIRECTION:

1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
2. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Notes:

These sweet but fiery shrimp really need a cold beer - ideally, a fresh, hoppy lager - to counter their heat. The well-known Dutch brewery Grolsch recently released a light lager with refreshingly tangy herbal notes. For something with more power and richness, look for Mahr's Unfiltered Lager, from Germany. If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.

Via: Yahoo!Food

Blueberry Muffins

INGREDIENTS:

1. 1 1/3 cups flour
2. 1/3 cup sugar
3. 1 tablespoon CALUMET Baking Powder
4. 1/4 teaspoon salt
5. 1 egg
6. 1 cup milk
7. 1/4 cup oil
8. 1 1/2 cups POST SELECTS BLUEBERRY MORNING Cereal
9. 3/4 cup blueberries

COOKING DIRECTION:

1. Preheat oven to 400 degrees F. Mix flour, sugar, baking powder and salt in large bowl. Beat egg, milk and oil with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and blueberries.
2. Spoon evenly into 12 greased or paper-lined medium muffin cups, filling each cup two-thirds full.
3. Bake 18 to 20 min. or until golden brown. Serve warm.

Double up on blueberry flavor with these delicious muffins, a portable option for eating right when you're on the go.

Via: Yahoo!Food

Caramelized Peach

INGREDIENTS:

1. 1/4 cup sugar
2. 1 tablespoon water
3. 1 teaspoon light corn syrup
4. 3 freestone peaches - peeled, halved and pitted
5. 1 (5 ounce) sheet of frozen all-butter puff pastry, thawed but very cold
6. Vanilla ice cream, for serving

DIRECTION:

1. Preheat the oven to 400 degrees F. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
2. On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges and serve with vanilla ice cream.

Via: Yahoo!Food

Crunchy Ice Cream Bars

INGREDIENTS:

1. 50 NILLA Wafers, finely crushed
2. 1 cup finely chopped toasted PLANTERS Pecans
3. 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
4. 1/4 cup margarine or butter, melted
5. 1 pint vanilla ice cream, softened
6. 1 pint chocolate ice cream, softened

DIRECTION:

1. Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
2. Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
3. Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

Cool off after an outdoor activity this summer with a serving of this ice cream treat!

Via: Yahoo!Food

Soft Chocolate Chip Cookies

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

Soft Chocolate Chip Cookies

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

Vegetable Fried Rice

INGREDIENTS:

1. 1 cup instant brown rice
2. 1 cup vegetable broth
3. 2 eggs, lightly beaten
4. 2 teaspoons canola oil
5. 6 ounces asparagus spears, trimmed and cut into 1-inch pieces
6. 1 medium red bell pepper, thinly sliced into 1-inch pieces
7. 4 scallions, cut into 1-inch pieces
8. 1 clove garlic, minced
9. 1 tablespoon minced fresh ginger
10. 4 teaspoons reduced-sodium soy sauce
11. 2 tablespoons rice vinegar
12. 1 teaspoon toasted sesame oil
13. Hot pepper sauce, to taste

COOKING DIRECTION:

1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
2. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
3. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

Via: Yahoo!Food

Mushroom Fried Rice

INGREDIENTS:

1. 1 1/2 cups long-grain rice
2. 3 tablespoons cooking oil
3. 1/2 pound cremini mushrooms, sliced thin
4. 1/2 pound shiitake mushrooms, stems removed, caps sliced
5. 1/2 pound white mushrooms, sliced thin
6. 1/4 teaspoon dried red-pepper flakes
7. 1 tablespoon grated fresh ginger
8. 6 scallions including green tops, sliced thin
9. 1/2 teaspoon salt
10. 1/4 cup soy sauce
11. 1/2 cup frozen peas
12. 1 teaspoon Asian sesame oil

DIRECTION:

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

The quickest - and most authentic - way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.

Via : Yahoo! Food

Ice Cream Sandwiches with Mixed Fruit Compote

INGREDIENTS:

1. 1/2 cup sugar
2. 2 tablespoons water
3. 1/2 cup almond slivers
4. 1 pint vanilla ice cream, softened
5. 1/2 teaspoon ground cinnamon
6. 1 cup all-purpose flour
7. 1/2 teaspoon ground ginger
8. 1/2 teaspoon baking powder
9. 1 pinch salt
10. 2 tablespoons unsalted butter, room temperature
11. 2 tablespoons vegetable shortening, room temperature
12. 2/3 cup sugar
13. 1 large egg
14. 2 tablespoons finely minced crystallized ginger
15. Powdered sugar
16. Mixed Fruit Compote

DIRECTION:

1. For ice cream: Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
2. Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
3. For cookies: Position rack in center of oven; preheat to 350 degrees F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use). (Ice cream and cookies can be made 1 day ahead. Keep frozen.)
4. Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
5. Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

Only half of the praline is used in the dessert; the rest will make a nice topping for ice cream, frozen yogurt or stewed fruit.

Via: Yahoo! Food

Chicken Salad

INGREDIENTS:

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons rice-wine vinegar
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons sesame oil
• 1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
• 3 tablespoons canola oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon tahini paste
• 3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
• 2 tablespoons sesame seeds
• 8 cups shredded napa cabbage (see Ingredient Notes)
• 1 1/2 cups grated carrots
• 5 radishes, sliced
• 1/2 cup chopped scallions
• 3 1/2 cups shredded skinless cooked chicken (see Tip)

COOKING DIRECTION:

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Ingredient Notes:Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded. To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Via: Yahoo! Food

Blueberry Cobbler

INGREDIENTS:

• 2 (12 ounce) packages frozen blueberries
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small pieces
• 2/3 cup whole milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon granulated sugar

COOKING DIRECTION:

1. Preheat the oven to 375 degrees F. Butter an 8-by-8-by-2-inch baking dish.
2. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
3. In a large bowl, whisk together the remaining 11/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
4. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature
   

Frozen blueberries make this dessert an easy year-round treat

Via: Yahoo! Food

BBQ Bacon Cheese

INGREDIENTS:

• 1 OSCAR MAYER Wiener
• 2 slices OSCAR MAYER Ready To Serve Bacon
• 1 hot dog bun, split
• 1 tablespoon KRAFT Cheddar CLASSIC MELTS Cheddar & American Shredded Cheese
• 1 tablespoon KRAFT Original Barbecue Sauce

COOKING DIRECTION:

1. Place wiener and bacon in bun; sprinkle with cheese. Wrap in paper towel.
2. Microwave on HIGH 30 to 45 seconds or until wiener is heated through and cheese is melted.
3. Top with barbecue sauce.

Ready-to-serve bacon, cheese and barbecue sauce turn a plain hot dog into an extra-tasty sandwich in a flash. Just microwave and serve!

Via: Yahoo!Food