Blueberry & Vanilla Custard Pie

One of my favorite ways to create new recipes is to combine the best parts of tried-n-true recipes. I combined parts of the Rustic Fruit Tart and the Blueberry Custard Pie to create this recipe. What you need:

• 1 ready made pie crust, unbaked
• 4 c. fresh blueberries, divided
• 3 Tbsp. sugar
• 2 Tbsp. corn starch
• 1 (3.4 oz.) box instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. whole milk
• 2 tsp. vanilla

Directions:

• In a small bowl, combine 3 cups of blueberries, sugar, and cornstarch. Pour into unbaked pie crust. Bake at 450 for 35 minutes or until crust is golden and blueberries are bubbling. Allow to cool.
• In a medium sized bowl, combine pudding, heavy cream, milk, and vanilla. Beat on high for about 45 seconds or until well blended and thick. Spread over cooled pie.
• Top with remaining blueberries.

Cherry Jello Salad

My mom makes this quick and easy jello salad for family get-togethers. It is always a hit! What you need:

• 2 (3 oz. each) pkgs. cherry jello
• 2 c. boiling water
• 1 (32 oz.) can cherry pie filling
• 1 (8 oz.) pkg. cream cheese cut into chunks

Directions:

• In a 9X13 glass pan, dissolve jello in boiling water.
• Add cherry pie filling and cream cheese chunks.
• Chill in refrigerator until ready to serve.

Rhubarb Cobbler

I created this recipe a few years ago when I wanted to make a rhubarb pie but didn't want to go through all the trouble of making a crust. I think it turned out great and so did my family.

• 3 c. cut rhubarb
• 1 c. sugar
• 1 Tbsp. butter, melted
• 2 eggs
• 2 heaping Tbsp. flour

Mix together and put in a greased 8-in. pan.

• 1 c. Jiffy mix (made in Michigan)
• 1/3 c. milk

Combine and spread over rhubarb mixture.

• 2 Tbsp. brown sugar

Sprinkle sugar on top.

Bake at 350 for 40 minutes.

Blueberry Salad

I grew up in Manchester, Michigan. My neighbor, Mary Margaret, was (and still is) one of the sweetest ladies I have known. My sister, brother, and I loved walking to her house in the summer and picking bouquets of wildflowers along the way. Mary Margaret gave my mom the recipe for this delicious jello salad. Whenever I make this, I think of her.

What you need:

• 3 small pkgs. raspberry jello
• 3 c. hot water
• 2 cans blueberries with juice
• 1/2 pkg. soft cream cheese
• 1 c. powdered sugar
• 1/2 container whipped topping

Directions:

• In a 9X13 pan, combine jello, hot water, and blueberries. Let cool.
• In a med. bowl, beat together cream cheese, powdered sugar, and cool whip. Spread over top of jello mixture. Refrigerate until serving.

Blueberry Custard Pie

I made this pie last summer with blueberries my husband and I picked at Locke's Fruitful Acres in Decatur. The pie is delicious and I can't wait until we pick blueberries this summer so I can make it again. What you need:

• 1 quart fresh blueberries (washed, drained & divided)
• 1 c. water (divided)
• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 1 tsp. lemon juice
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. vanilla extract
• 1 (10 in. diameter) baked pie crust

Directions:

• In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
• In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
• Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
• Add lemon juice. Cool fruit filling in pan.
• In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
• Spread custard evenly over cooled pie crust in pie pan.
• Place remaining 3 cups uncooked blueberries on top of custard.
• Pour cooled fruit filling over fresh berries.
• Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House's column in the Kalamazoo Gazette last summer.

Root Beer Cake

My family is obsessed with root beer. My husband is in the process of brewing up some homemade root beer for our son's birthday. This got me thinking, what other root beer things can I make for his birthday? I searched the internet and found several ideas for making a root beer cake. I used a combination of things from the different recipes and this is what I came up with. My family thinks the cake is delicious and we are definitely making it for the party. What you need:

• 1 pkg. butter cake mix
• 2 eggs
• 1/4 c. oil
• 1 can (12 oz.) root beer

Directions:

• Preheat oven to 350. Grease a 9X13 pan.
• Combine all ingredients in a large mixing bowl. Beat on medium speed for 4 minutes. Pour into pan.
• Bake for 33-35 minutes or until toothpick inserted comes out clean. Allow cake to cool.

Frosting ideas:

• Combine 1 box of instant whipped topping mix with 1/2 cup root beer. Beat on high speed for 3 minutes or until peaks form. This tastes like a root beer float - yum!
• Combine 1 box of white frosting mix with 2 Tbsp. root beer.
• Combine 2 Tbsp. of root beer with powdered sugar to make an icing.