Kit’s Blueberry Cream Cheese Shortbread

The key to this desert is the use of Comstock Blueberry brand pie filling and Kraft Philadelphia cream cheese and Kraft Cool Whip. Kit has substituted other brands and was not happy with the results. She has also made her own whipped cream and cannot tell the difference.
***As a side note, did you know that Comstock is making their pie fillings without corn syrup?**

I used strawberry pie filling, since that was what I had in the pantry. When I served this to my family I also added in fresh strawberries to offset the canned taste. If you like, cheesecake you will love this, I am sure it would taste good with cherry as well.

I also used whipped cream from a can, instead of Cool-Whip. Whipped cream, I personally think has better taste than Cool-whip, but it would be a personal choice.

Since my 9” X 13” was being used for another recipe I used a 7” X 11” pan, I would not recommend it. The shortbread was too thick; it was still enjoyable but would have been much better in the larger pan.

Below this recipe, I am going to include how to make your own pie filling if you would like to try a different fruit or to make entirely from scratch. The glaze is very simple to make and the flavor is splendid.



Crust

2 sticks butter

4 Tablespoons powdered sugar

2 cups flour

1/2 cups chopped pecans

The edges were just turn brown

Combine ingredients. Press into 9x13 pan. Chill for 1/2 hour. Bake at 350 degrees until lightly brown (about 20 minutes)





Filling

1 package (8 oz) cream cheese

3/4 cup powdered sugar (sifted)

1 teaspoon vanilla

 8 oz whipped cream

1 21 oz can blueberry pie filling



Cream cheese and sifted powdered sugar



Mix sugar and cream cheese. Fold in whip cream and vanilla. Pour on cooled crust and chill until ready to serve. Serve topped with chilled blueberry.

Make sure you get your berries spread evenly, having berries at one end is not pretty!

To make pie filling from scratch: I am going to write for strawberries, you can substitute any berry you chose.

1 cup of strawberries mashed

1 cup of white sugar

3 Tablespoons cornstarch

¾ cup of water

Directions:

Over medium heat, in a small /medium saucepan, combine sugar and cornstarch.

Add mashed berries and water to pan, stir while bring to boil.

Continue to stir while cooking at a boil for three minutes. Remove from heat allow to cool ten minutes before adding 4 to five cups of fresh sliced strawberries to glaze.

**Usage Note** If you were going to use for the Shortbread recipe above, I would make the glaze first. This way it will be completely cool before layering on whipped cream.

Crock-pot Sweet and Spicy Chicken

I have to be honest; I do not remember who gave me this recipe. I am sorry, I cannot give the credit it is due. I have added to this recipe, to make a satisfying one-pot meal. With all my chicken in the crock-pot recipes, I add the meat in frozen. It is a crock-pot and most of us will throw everything in the pot while running out the door for work.

This is a great for wrangling a Chinese food craving. I served this in a bowl with each person getting a half-cup of steamed white rice and one cup of chicken mixture. The recipe states it serves six, I was able to get five servings with my measurements.

Ingredients:

6 small boneless skinless chicken breast

1 cup chicken broth

1 teaspoon cayenne pepper (can reduce, if you do not like spicy food)

2 Tablespoons lemon juice

1 teaspoon garlic powder

½ packed brown sugar

1 cup low sodium soy sauce

¼ teaspoon black pepper

¼ cup cornstarch

½ cup water

1 bag frozen stir fry vegetables (style your choice, I used frozen sugar pea pods)

Directions:

Place chicken in crock-pot, sprinkle with pepper.

Mix all ingredients, except the last three. Pour over chicken.

Cover and cook on low for 7-9 hours or 3-4 hours on high.

Remove chicken

Mix cornstarch and water together and add to sauce mixture, add frozen vegetables. Cook on high until sauce is thickened. Shred chicken and return to pot and mix well.

Serve over steamed rice.