I love that this is so easy!  I have made it with peaches and it is yummy...but today I had blueberries that I needed to use...so...here is the recipe.  It was the wonderful...absolutely wonderful!

3/4 cup of granulated sugar
3/4 cup of milk
3/4 cup of self rising flour
1 cup blueberries
3/4 stick of butter
Preheat oven to 350 degrees
Melt Butter in hot oven using a small oblong baking dish
Combine sugar, milk and flour
Pour mixture over the butter
Pour blueberries over the top and spread evenly
Bake 350 degrees for 45 minutes or until golden brown.
I found this on Pinterest and can't wait to give it a try.  On the original recipe...they suggest that you follow the ingredients and directions to the letter...so be sure to do that.
Full recipe at JustaPinch.com
- 1 16 oz. jar dry roasted, unsalted peanuts
 -1 16 oz. jar dry roasted, salted peanuts
 -1 12 oz. package semi-sweet chocolate chips
- 1 bar (4 ozs.) sweetened german chocolate (green packaging), broken into pieces
- 3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces [there are several different brands, you'll just have to use the brand found in your area. manufacturer's have lowered the ounces in some packaging, so use the equivlaent of 3 lbs.(some packages of almond bark may have candy coating on the package)

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting [on your appliance] for 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly. Makes approximately 150 - 170 pieces, depending, of course, on how large you make the pieces.

**NOTE: There seems to be discrepancies in the terms crockpot and slow cooker. This recipe is for a crockpot which, when on low, will only melt the ingredients. A slow cooker will get hotter and start to cook the ingredients, thus resulting in an inferior product. Please be aware of what kind of appliance you have. It seems the older "crockpot" works best. There have been some who have burned their ingredients because their appliance is too hot. The makers and manufacturers of these appliances seem to interchange the description of their appliances calling slow cookers crockpots. It seems that Rival owns the name crockpot, therefore, others can't use the name crockpot, they are slow cookers. It's very confusing, but slow cookers, indeed, cook hotter, which could result in burning of this recipe. There are many discussions and explanations of this subject within the comments.

Pinterest-Rita Collier, (livingpractically.blogspot)
-Fat Free Angel Food Cake Mix
-1 can Lemon Pie Filling


Mix ingredients together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.

Pinterest-Chrissy Bartik, whatscookingirls.blogspot.com

1 Package 18oz refrigerated sugar cookie dough
2 tablespoons cinnamon
1 cup whipping cream
1/4 cup sugar
2 cups of your favorite fruit cut-up


1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.
2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.
3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms ( it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way.... Clear as mud???? sorry)
4. Cool cookies until firm about 2 min. gently remove. 5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

*If you go to my recipe for Sugar Cookie Strawberry Taco at http://bestlife4moms.weebly.com/5/post/2012/06/sugar-cookie-strawberry-taco.html you will see pictures that show how I did the cookies over the paper rolls covered in aluminum foil.

1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional)

1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.

This is a picture of my sister, Linda Collier's peach cobbler.  She and my sister Sondra all learned how to make this easy peach cobbler from our mom.  You won't find a tastier or easier way to make cobbler. 
1 cup of granulated sugar
1 cup of milk
1 cup of self rising flour
1 small can of sliced peaches
1/2 stick of butter

Preheat oven to 350 degrees
Melt Butter in small baking dish
Combine sugar, milk and flour
Pour mixture over the butter
Pour peaches including their canning syrup over the top and spread evenly
Bake 350 degrees for 45 minutes.

I have been making this for several years and it is so refreshing.  It can be used as a dessert or a side dish to have along with breakfast.
2-1/2 cups water
1 cup sugar
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
4 large firm bananas, sliced
1 can (29 ounces) sliced peaches, undrained and chopped
1 can (20 ounces) pineapple chunks, undrained
1 can (15 ounces) mandarin oranges, drained
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1 jar (6 ounces) maraschino cherries, undrained

In a large bowl, combine all ingredients.
Cover and freeze for at least 8 hours or until firm.
Remove from the freezer 45 minutes before serving.
Yield: 18 servings (3/4 cup each).

Picture from Real Mom Kitchen

1 2⁄3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks , beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells

  1. Mix water and cornstarch and cocoa until smooth
  2. Stir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
  7. Pour into baked pie shell.
  8. For meringue: Preheat oven to 400°.
  9. Top with meringue and brown.
  10. Or may top with whipped cream after chilling pie
Recipe Source:  Food.com