A Post That Will Make You Say "Mmmm"

It's time for desserts over at Kelly's "Show Us Your Life" and this is one that I'm so excited for!

I have a lot of desserts that I enjoy making - yes Hubby I do enjoy making them, I just don't have time that often - but I decided to share two today. One that makes me think of summer and one that makes me think of fall.

First, for summertime I have a recipe that our friend Aunt A shared with me. It's divine!

Blueberry Buckle

1/2 cup butter or margarine, softened

1 cup sugar, divided

1 large egg

1 1/2 cups all purpose flour, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

2 1/2 cups fresh blueberries

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine

1. Beat 1/2 cup butter or margarine at medium speed until creamy. Gradually add 1/2 cup sugar, beating mixture well. Add egg and beat well.

2. Combine 1 1/4 cups flour, baking powder and salt. Add to butter mixture alternatively with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

3. Pour butter into greased 8 inch square baking dish. Top with blueberries.

4. Combine remaining 1/2 cup sugar, remaining 1/4 cup flour and cinnamon. Cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Sprinkle crumb topping evenly over blueberries.

5. Bake at 375 for 40 to 45 minutes.

The other recipe makes me think of fall (and I am SO ready for one of these!). It's from my good friend, Betty Crocker!

Pumpkin Cheesecake

Cheesecake Ingredients:

1 can (15 oz) pumpkin (not pumpkin pie mix!)

1 package (8 oz) cream cheese, cut in to 16 pieces, softened

1/4 teaspoon vanilla

3 eggs

3/4 cup sugar

1/2 cup Original Bisquick mix

1 1/2 teaspoons pumpkin pie spice

Topping Ingredients (if desired):

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

1. Heat oven to 350. Spray 9 inch glass pie plate with cooking spray.

2. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly) Pour in to pie plate.

3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.

4. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Enjoy! And (mainly for the grands and aunts on here) here's a new picture of all my Gators!

At least the kids have their eyes open!