A day late...

...and a dollar short.  Or so it would seem.  OK, OK, here's the deal.  I finally got a  Pinterest account.  I don't know why I was so hesitant to get on board, but I've arrived.  Yes, I started a page ... and I successfully pinned some recipes that  looked so tasty I might even make them.

A page of recipes; that's laughable, even to me.  I'm not much of a cook.  I can totally relate to the poster I saw recently: "The only reason I have a kitchen... is because it came with the house."  Now, I do like to bake on occasion (sometimes even between the holidays), and I have some favorite "go-to" recipes that are worth it.  However, I've cooked many a recipe that I would rank as "not a winner."  It's so disappointing.   But to be truthful, I've done more cooking since I retired  Oh, ya know, I'm home, and I've recognized that whipping up a few things in the kitchen is much better and healthier, than consuming the convenient fast foods. So, I'm interested in easy, tasty, quick-to-fix meals.  And great desserts!

But back to the original point.  I found some Smoothie recipes which I'm pretty sure I'll try, as I really like them in summer months.  AND, I found another recipe: Blueberry Croissant Puff.  I made it this afternoon, and OH MY GOSH, it's TASTY!!  It is perfect for a breakfast treat or could be served as a light dessert.  It's made in a 9X9 pan, so it's a nice size. (Although the recipe says it can easily be doubled and put in a 9X13 pan.)

I've got to share it with you...and if you try it, let me know what you think. 

Ingredients:
3 large croissants, cut up (about 5 to 5 1/2 cups)
1 cup fresh or frozen blueberries
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
1 cup milk

Instructions:
1.  Preheat oven to 350 degrees.
2.  Place croissant pieces in a 9 inch square pan.  Sprinkle with blueberries.
3 Beat cream cheese, sugar, eggs, and vanilla in medium bow with electric mixer until well blended.  Gradually add milk, beating well after each addition.  Pour evenly over croissant pieces.  Let stand 20 minutes.
4.  Bake at 350 F for 35-40 minutes or until set in center and golden brown.  You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5.  Serve warm, sprinkled with powdered sugar.
6  Variation:  Instead of baking in a square pan, bake individually.  Place croissant pieces evenly in 10 (1/2 cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces.  Let stand 20 minutes.  Bake at 350 F for 20 to 25 minutes or until set in center and golden brown.

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