2blueberry Pineapple Ring Recipes

BLUEBERRY PINEAPPLE CREAM

Steps:

• In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

BLUEBERRY-PINEAPPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

BLUEBERRY LEMON CRESCENT RING RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. 2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries. 3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay! 4. With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues. 5. Arrange slices on cookie sheet in a circle, overlapping slightly. 6. Bake 15 to 20 minutes or until golden brown. 7. In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature. Notes Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.

BLUEBERRY PINEAPPLE SMOOTHIE

Steps:

• Put all ingredients in blender.
• Blend until smooth.
• Serve immediately.
• Serves 1.

BLUEBERRY PINEAPPLE LOAF

Steps:

• Combine sugar and egg; cream with butter. Add pineapple juice.
• Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
• Pour into a greased 8x4-inch loaf pan and bake at 350°F for 1 hour.

BROILED PINEAPPLE RINGS

Steps:

• Preheat broiler. Lay drained pineapple rings in a single layer on a 9x13"-inch pan with sides - allow edges of pineapple rings to touch.
• Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon.
• Place 5"-inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.

PINEAPPLE RINGS

Steps:

• Whisk together egg and pineapple juice.
• Lightly stir in flour and nutmeg to make a thick batter.
• Dip pineapple rings into batter.
• Fry in hot oil until lightly browned about 350 degrees Fahrenheit.