Welcome to 2010! Get ready for a year full of great recipes to share with friends and family. Some are straight from the bayous of south Louisiana, and others are from real Nawlins (slang for New Orleans) weddings... Everything from finger foods to fried pasta…you will read about it here!

I also have some recipes that have been passed along to me via my friend Sandra. She has shared with me her mother’s original recipe box. What a gift. Thank you, Sandra, for sharing your memories and the treasure from that recipe box.

This is one that Sandra and I have been trying to master from memory. We failed at the original, but between the two of us we had a blast!!! So that’s how it got its name, Blueberry Blast. Enjoy!

2 small rolls sugar cookie dough- room temperature

2 cans blueberry pie filling

2 8oz. cream cheese - room temperature

1 box powdered sugar

1 Tablespoon lemon juice

1 Large container of Cool Whip

Generously spray a 9x13 baking dish with Bakers Joy pan spray. Spread cookie dough in pan (to resemble a pie crust). Bake as directed and let completely cool. Mix together cream cheese, sugar and lemon juice. Spread cream cheese mixture onto cookie crust, add blueberry filling, top with Cool Whip. Make Cool Whip peaks, if desired