Blueberry Cream Cheese pie

I threw this together last night, and it came out amazing I thought I would share it because it was such a great, refreshing, summery dessert.  I hope you enjoy!

 

Ingredients

•  8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream,  whipped (not one cup not whipped!)
• 1 (9 inch) pastry shell, baked
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 3 cups fresh or frozen blueberries

Directions

1. In a small mixing bowl, beat cream cheese, vanilla, and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

A new amazing recipe STUFFED MUSHROOMS!

I was craving stuffed mushrooms the other night, so I decided to experiment and make up my own recipe.  I have to say that these taste better than you would find in a restaurant!  They came out absolutely amazing! My friends' George and Kelly couldn't get enough of them!!!  Monkey Doodle even liked them! So without further adieu, here is the recipe!

Ingredients

• 12 whole fresh mushrooms
• 2 Tbs butter
• 2 slices cooked bacon, finely chopped (I cook mine in microwave, so less grease)
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup havarti cheese shredded
• 1/4 teaspoon ground black pepper
• 1/4 cup dried onion
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup Dried Italian bread crumbs 
• a little extra grated Parmesan for tops of mushrooms

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray muffin tin with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat butter in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, Havarti cheese, chopped bacon, black pepper, dried onion, bread crumbs, and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps in muffin tin. Sprinkle tops of mushrooms with a little bit extra Parmesan.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.