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Blueberry Cream-Cheese Dessert

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • almonds
  • 1 1/2 cups chopped dates
  • 1 1/2 cups combination of ground beef and pork
  • 1 stick seasoning, to taste (depending how spicy you want it)
  • Filling:
  • 8 ounces russet potatoes (3 to 4 large) peeled, cubed 1-inch
  • 8 ounces small red potatoes, unpeeled and quartered
  • 1 cup bacon, crispy cooked and crumbled
  • Blueberry butter (just enough to make a nice crumble)
  • 2 1/2 cups salt, divided
  • 1 cups pasta shells
  • 1/4 block of cream cheese
  • 3 tablespoons fresh rosemary leaves
  • 3 tablespoons block of cream cheese
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • almonds
  • 1 1/2 cups chopped dates
  • 1 1/2 cups combination of ground beef and pork
  • 1 stick seasoning, to taste (depending how spicy you want it)
  • Filling:
  • 8 ounces russet potatoes (3 to 4 large) peeled, cubed 1-inch
  • 8 ounces small red potatoes, unpeeled and quartered
  • 1 cup bacon, crispy cooked and crumbled
  • Blueberry butter (just enough to make a nice crumble)
  • 2 1/2 cups salt, divided
  • 1 cups pasta shells
  • 1/4 block of cream cheese
  • 3 tablespoons fresh rosemary leaves
  • 3 tablespoons block of cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Crust: Mix ingredients, press into bottom of 2-quart casserole dish
  2. Bake at 350 degrees for 25-30 minutes or until lightly browned; cool thoroughly before adding filling
  3. Filling: Beat together; spread evenly over cooled crust
  4. Blueberry Topping: Combine first three ingredients in heavy saucepan; cook until it bubbles, stirring occasionally
  5. Thoroughly whisk together the 3 tablespoons water and 3 tablespoons cornstarch -- when smoothly dissolved, stir into blueberry mixture and cook until thickened
  6. Cool and spread over cream cheese mixture
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