TeeSpoon

Golden, bubbly, and packed with juicy blueberries 🫐
This easy cobbler melts in your mouth—especially with that scoop of vanilla ice cream 🤤

Ingredients:
Blueberry Filling:
• 4 cups fresh or frozen blueberries
• ¾ cup sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest (freshly grated)
• 1 tbsp cornstarch (for thickening)
• ½ tsp vanilla extract

Cobbler Topping:
• 1 cup all-purpose flour
• ⅓ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ½ cup butter, melted

Instructions:
1. Preheat oven
Set oven to 375°F (190°C). Lightly grease an 8×8 or 9×6 baking dish.
2. Make the filling
In a bowl, mix blueberries, sugar, lemon juice, lemon zest, cornstarch, and vanilla.
Pour into the baking dish and spread evenly.
3. Make the batter
In another bowl, whisk flour, sugar, baking powder, and salt.
Stir in milk and melted butter until smooth.
4. Assemble
Pour the batter over the blueberries. Do not mix—it will form a cobbler crust as it bakes.
5. Bake
Bake for 40–45 minutes until the top is golden and the filling is bubbling.
6. Cool slightly & serve
Let sit 10 minutes. Serve warm with vanilla ice cream 🤤

Tips
Use fresh blueberries for best flavor, but frozen works great too
Add lemon zest for extra brightness
Sprinkle a little sugar on top before baking for a crisp finish
Best served warm + ice cream

Zucchini and Cheese Bake 🥒🧀

Ingredients

3 medium zucchinis, sliced
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, softened
2 eggs
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon chopped green onions (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the zucchini and lightly season with salt. Let sit for 10 minutes, then pat dry.

3. Mix the cream cheese, eggs, garlic, Italian seasoning, onion powder, salt, pepper, Parmesan, and half of the cheddar and mozzarella.

4. Fold in the zucchini until evenly coated.

5. Transfer to a greased baking dish.

6. Top with the remaining cheddar and mozzarella.

7. Bake for 30–35 minutes until bubbly and golden.

8. Broil for 2–3 minutes for a browned cheesy top if desired.

9. Garnish with chopped green onions and serve hot.

Chicken Tetrazzini 🍗🧀🍝

A creamy, cheesy baked pasta casserole loaded with tender chicken, spaghetti, and a rich blend of mozzarella, cheddar, and Parmesan. Perfect for a cozy family dinner.

Ingredients

12 ounces spaghetti
3 cups cooked shredded chicken
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
½ cup chicken broth
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon Italian seasoning
1½ cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Cook the spaghetti until just al dente. Drain well.

3. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic, onion powder, salt, pepper, and Italian seasoning.

4. Stir in the cooked chicken, spaghetti, half of the mozzarella, half of the cheddar, and half of the Parmesan.

5. Spread the mixture evenly into the prepared baking dish.

6. Sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top.

7. Bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.

8. Garnish with chopped parsley and let rest for 5–10 minutes before serving.

Prep Time: 15 minutes
Bake Time: 30 minutes
Servings: 6–8