Recipes to Try!

We made some FABULOUS blueberry jam this weekend. It was just the recipe that comes in the Sure-Jell box, but oh, so good. As soon a batch had set, I quickly baked up a can of crescent rolls (reduced fat) and enjoyed the combination of those buttery-flaky layers with gobs of jam. It kinda ruined the dieting I'd been doing all week, but it's so rewarding when you taste the effort and love that went into picking all those blueberries!

Also, we are trying to use our dutch oven each weekend to get familiar with recipes that work well in it in case we're without electricity for a period. Here's the recipe we did on Saturday that will work in a 9x13 as well:

Apple Blueberry Cobbler

1 can of apple pie filling spread over bottom of pan
14 oz. of fresh or frozen blueberries mixed with 3/4 c. sugar sprinkled over filling
1 box of white cake mix sprinkled next
1 stick of melted butter drizzled over cake mix
Sprinkle another 1/4 c. of sugar over the top
Bake at 350 for 45 minutes until golden. Serve with ice cream, of course!

Now for some low-fat cookies that Haylee and Hannah made practically by themselves this week:

Banana Fudge Cookies

18 1/2 oz. pkg chocolate cake mix (we used Devil's Food)

1/3 c. mashed bananas, ripe

1 egg

2 tbsp. water

6 oz. semisweet choc chips

Mix all but chips on medium speed until smooth. The batter will be very thick and you'll need to scrape the sides a lot. (This is where I had to help them.) Stir in the chips. Drop by rounded spoons on a greased baking sheet. Bake 350 degrees for 8 minutes until the outside looks set. Remove and let cool for several minutes. The inside will be fudgy. Makes about 36 cookies. Darrin says the look like doggy doo, but they're very tasty! Enjoy!