Blueberry-Vanilla Cream Cheese Cobbler (Baked in a 12" D.O.)
Add...
8 oz. cream cheese
1/4 cup milk
1 cup powered sugar
1 tblsp. pure vanilla extract
into a small sauce pan. Simmer-stir until consistant and set aside.
Lightly spray or coat inside of cold 12" D.O with olive oil and add...
18.25 oz. white cake mix
12 oz. can ginger ale
into the cold D.O. Stir until mixture is consistent.
Add...
2- 15 oz. cans blueberries (Drain and discard syrup)
vanilla cream cheese mixture
into the D.O.
In a separate bowl mix and add...
17.5 oz. sugar cookie mix
1/4 cup egg substitute
1 1/4 sticks butter (melted)
into the D.O. Place lid on top of oven.
Place cold D.O. and contents over 12 briquettes and place 22 briquettes on oven lid.
Bake for 50 - 60 minutes with quarter rotations of oven and lid every 15 minutes.
Your nose will tell you when this one is done!
Smmmmmmm... Ahhhhhhh
FOGOT TO MENTION...
Baked on a foggy, windy Humboldt kinda day...
The rest of you might want to decrease the briquette totals just a bit.
Also... Next time, I'm gonna bump up the amount of cream cheese to around 10 oz.
