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Preheat oven to 350 degrees. In a mixing bowl, combine sugar, flour, cocoa, and salt.
Add oil, eggs, and vanilla; beat at medium speed for 3 minutes.
Stir in walnuts. Pour into a greased 9-x13-inch baking pan.
Bake for 30 minutes. Cool completely.
In a mixing bowl, cream butter, brown sugar, and sugar.
Add milk, vanilla, and flour; mix well.
Spread filling over cooked brownies.
Melt chocolate chips and shortening in a saucepan over low heat, stirring until smooth.
Immediately sprinkle with nuts, pressing down slightly.
Refrigerate until the glaze hardens.
Blueberry Cinnamon Pull-Apart Bread
Combine frozen blueberries, sugar, and cornstarch in a medium saucepan, bring to a boil over medium-high heat, stirring frequently.
Reduce heat and simmer 5 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
Refrigerate until mixture is a thick jam-like consistency, at least 8 hours.
Preheat oven to 375 degrees.
Generously grease a 9-x5-inch loaf pan with nonstick cooking spray or butter.
Divide each piece of biscuit dough into thirds.
Spoon 1 teaspoon chilled blueberry compote into the center of each dough piece.
Carefully fold dough over top of the blueberry compote and firmly pinch the seams closed.
If necessary, wet edges of dough with cold water to secure seams.
Roll filled dough gently between your hands to smooth out the seams and form a ball.
Repeat until all pieces of dough are filled.
(You will have additional blueberry compote left to serve with baked pull-apart bread.)
Microwave butter in a bowl until melted.
Combine sugar and cinnamon in another bowl.
Dip each stuffed dough ball in melted butter, roll in cinnamon sugar, and arrange in prepared loaf pan; forming two layers.
Bake for 30–35 minutes, or until top of loaf is golden brown, has puffed up, and is baked through.
Let stand for 10 minutes.
Serve hot with remaining blueberry compote.
Preheat oven to 400 degrees.
Grease twelve 2-1/2-inch muffin cups.
Toss blueberries with 1 tablespoon flour. Combine remaining 1-3/4 cups flour, sugar, baking powder, baking soda, nutmeg, and salt; set aside.
Beat together egg, sour cream, and milk.
Stir in flour mixture until just combined (batter will be lumpy).
Stir in blueberries until evenly distributed.
Fill muffin cups 2/3 full with batter.
Bake until golden, about 20 minutes
Blueberry and Provolone Stuffed Chicken
Blueberry and Provolone Stuffed Chicken
Place frozen blueberries in a colander over a bowl or sink; let juices drain.
Halve the chicken breasts horizontally, keeping the long side attached.
Open the halves like a book and pound breasts until 1/4-inch thick.
Season all sides with salt and pepper.
Place each chicken breast on a work surface, cut side up.
Add about 1/4 cup blueberries on top of chicken, top with 2 slices provolone and basil leaves; maintaining a 1-inch border on the chicken.
Roll the chicken breasts up lengthwise and tie with kitchen twine.
Repeat with remaining chicken breasts. Preheat oven to 350 degrees.
Heat 1 tablespoon butter and oil in a large ovenproof skillet.
Add the stuffed chicken and cook until browned on all sides, about 8–10 minutes.
Transfer to oven and bake until a thermometer placed in the middle reads 165 degrees, about 7–8 minutes.
Transfer chicken to plates and let rest for about 10 minutes.
While the chicken is resting, scrape any melted cheese from the skillet and discard.
Set the skillet over medium high heat and add 1 tablespoon butter.
Add mushrooms and cook, turning occasionally until mushrooms are golden brown, about 5 minutes.
Add in the white wine and cook for about 60 seconds.
Add broth and vinegar and simmer until liquid is thickened and reduced, about 10–12 minutes.
Stir in remaining tablespoon butter and herbs.
Taste and season with salt and pepper.
Cut off and discard twine.
Cut chicken into slices and drizzle mushroom sauce over top and serve
Blueberry Grilled Cheese Sandwiches