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Blueberry Pie Bars Recipe Trisha Yearwood Food Network

To get started, preheat your oven to 350°F (175°C). Lightly spray a 9x13 baking dish with non-stick cooking spray. In a large mixing bowl, cream together the butter, sugar, and salt. Next, add the vanilla extract as well as the eggs, one at a time, making sure to mix in between each addition (*see note).

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Mint Bourbon Brownies. Trisha tops these brownies with a smooth cream cheese frosting and chopped creme de menthe chocolate thins. get the recipe.

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Instructions. Spray a 9x13 glass baking dish with non stick spray - set aside. Preheat oven to 350 degrees. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency.

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Preheat oven to 350. Cut the butter into small cubes. In a large bowl, cut the butter cubes and cake mix together with a pastry cutter, or two forks, until crumbly. Set aside 1 cup of the mixture. Line a 13x9" baking dish with parchment paper or cooking spray, dump in the remaining cake mix/butter mixture into the bottom of the baking dish at.

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Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan. In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork.

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Remove the dough and press it evenly into the bottom of the pan (no need to go up the sides). Spread 3 cups of blueberries evenly over the dough. In a separate bowl, combine the flour, sugar, and the cinnamon. Once combined, sprinkle evenly over the blueberries, making sure to get the edges.

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Trisha Yearwood takes her family out to the ballgame! With help from her sister, Beth, and nephew, Bret, Trisha makes "Go Dawgs!" Greens, Baked Chicken Tenders and Easy Blueberry Pie Bars.

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Preheat oven to 350 degrees. Line an 8×8-inch baking pan with foil that reaches the top sides of the pan. In a bowl of a food processor, combine the Buttery Sticks, sugar, flour, cinnamon and salt. Process until the mixture begins to clump together, 40-60 seconds or so.

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Filling: In a medium-sized bowl, mix together blueberries, sugar and cornstarch, set this mixture aside. Make crust: In a larger bowl, combine butter, egg, flour, sugar, baking powder, salt, and vanilla, until dough forms a ball. Assemble: Press 2/3 of the dough into the prepared baking dish. Spread blueberries on top.

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2 cups blueberries. Directions. Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment. For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt.

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Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Make the base and topping. Combine flour, oats, brown sugar, baking powder, cinnamon, lemon zest and salt together in a large bowl.

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Step 3. Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened. Step 4. Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture.

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Preheat oven to 350 degrees. In the bowl of your mixer, dump in flour, sugar, butter and salt. Beat with the paddle attachment for a couple of minutes until the dough comes together in small chunks. Press half of the dough into the bottom of a greased 9 x 9 pan. Set aside the remaining dough.

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Instructions. Preheat the oven to 360 degrees and grease a 8x8 baking dish. In a large bowl combine the flour, sugar and butter pieces with an electric mixer until it reaches a consistency that is crumbly. Set aside 3/4-1 cup of the mixture to use as the topping. Press the rest of the mixture into the prepared dish.

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Reserve ½ cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes. While the crust is baking, mix together sour cream, remaining ¼ cup sugar, vanilla, and egg together in a large mixing bowl. Gently fold in the blueberries.

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Set aside. For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries.