BLUEBERRY PANCAKES!

Ingredients:

* 2 eggs, separated
* 1 1/2 cups sifted all-purpose flour
* 2 1/4 teaspoons baking powder
* 3 tablespoons sugar
* 3/4 teasooon salt
* 1 cup milk
* 3 tablespoons butter, melted
* 1 cup fresh or frozen thawed blueberries, rinsed

Preparation:
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes 12 pancakes.

A blueberry cheesecake with a fresh or frozen blueberry glaze.
Cook Time: 1 hour, 10 minutes
Ingredients:

* 2 packages (16 ounces total) cream cheese, room temperature
* 2 cups cottage cheese
* 1 1/2 cups sugar
* 4 eggs, slightly beaten
* 6 tablespoons cornstarch
* 6 tablespoons all-purpose flour
* 1 1/2 tablespoons lemon juice
* 1 teaspoon vanilla extract
* 1/2 cup melted butter or margarine
* 2 cups sour cream
* graham cracker crust, below
* blueberry glaze, below

Blueberry-Lemon Chess Squares

* 2 cups fresh or frozen blueberries, rinsed
* 1 tablespoon granulated sugar
* 2 tablespoons fresh lemon juice
* zest of 1 lemon, divided
* 1 box yellow cake mix, butter or lemon
* 4 eggs, divided
* 1 stick butter or margarine, softened
* 2 3/4 cups confectioners' sugar
* 1 (8 oz.) cream cheese

In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.

Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.

In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.



Cookies 'n Cream Chess Bars

These will be popular with the kids! For polka-dot chess squares, sprinkle with chocolate chips instead of cookie crumbs.

* 1 fudge or chocolate cake mix
* 4 eggs, divided
* 1 stick margarine or butter, melted
* 1 (8 oz.) package cream cheese, room temperature
* 2 3/4 cups confectioners sugar
* 1 teaspoon vanilla
* 8 to 12 Oreo cookies or a packet of Mini Oreos, coarsely crumbled

Mix cake mix with 1 egg and margarine; press into greased and floured 13- x 9-inch pan.

In a mixing bowl with an electric hand-held mixer, beat confectioners' sugar with cream cheese, vanilla and 3 eggs until smooth. Pour about 2/3 of the topping mixture onto the cake mixture; sprinkle with crumbled oreos (or chocolate chips) then pour remaining mixture evenly over crumbs. Bake in a preheated 325° oven for about 50 to 60 minutes, or until topping is lightly browned.
Cool thoroughly and cut into bars. Keep refrigerated.

Blackberry bars, made with fresh blackberry recipes, butter, brown sugar, sour cream, and spices.
Ingredients:

* 1 cup all-purpose flour
* 3/4 cup brown sugar, packed
* 1/4 cup butter
* 1/2 cup sour cream
* 1 egg, beaten
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon vanilla
* 1 cup fresh blackberries
* powdered sugar, sifted

Preparation:
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.

Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350° for 30 to 40 minutes. Cool; cut into 2 1/2 x 2 1/2-inch bars. Sprinkle with powdered sugar. Makes about 12 bars

An easy strawberry trifle recipe, made with cream cheese, pound cake, and strawberries, along with liqueur and raspberry jelly.
Ingredients:

* 4 tablespoons sugar, divided
* 2 pints fresh strawberries, hulled, halved
* 4 ounces cream cheese, softened
* 2 cups whipping cream
* 1 pound cake, purchased
* 1/4 to 1/2 cup melted seedless raspberry jelly
* cream sherry or a strawberry liqueur, optional

Preparation:
Gently stir 2 tablespoons sugar into sliced berries; set aside. Beat the remaining 2 tablespoons sugar into cream cheese. Whip cream until stiff peaks form, then fold into the cream cheese mixture. Cut cake into slices about 1/3-inch thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and drizzle with melted jelly, then add a layer of strawberries and a layer of cream cheese mixture. Continue layering, ending with a layer of cream cheese mixture.
Garnish with a few whole or sliced berries.