It’s so hard to believe that summer is coming to an end! It feels like it just started and here we are with my kids having just completed, very successfully I am happy to say, their first week back in school! I am officially the mom of high school and middle schooler. How this has happened, I do not know! But I sure do love the amazing teens I have raised. Sometimes it’s hard for me to absorb that these super cool, talented and incredibly smart little (well, bigger now than me!) people are really mine. Being a parent can be so hard….so so so hard, especially when you have a spirited little ball of curious energy as my son was when he was little, but I am so blessed beyond measure that, not only did I survive those days, but those days made my kids who they are today. Not only are they my kids, they are two of my best friends, that yes, I still have to be the mean parent to first some days. To all those parents out there raising tiny little energetic kids, hang on, it does get easier and the reward is amazing and worth more than you can ever imagine!

Last week we had the pleasure of having my mother in law in town for a visit from New Hampshire. I’m pretty sure she was is awe of how much the kids have grown, even since she last saw them this past December. They are polite, they get along again and probably the biggest difference was how TALL they are! We really enjoyed having her here. Her visit leads me to this blueberry Cobbler post for today…..

I have made this simple Cobbler a couple times recently, and it is always a big hit! If you are looking for a delicious and simple dessert you can make quickly, I recommend you give this a try. The blueberries have been so big, plump and sweet lately, I can’t get enough. They are kind of right up there on my obsession list as watermelon is right now! Here is what you need to know and to do to make this easy yummy dessert that everyone will gobble up!

Ingredients:

2 tubes of refrigerated crescent roll dough (in refrigerated aisle, I used Pillsbury reduced fat)

4oz reduced fat cream cheese

1 tsp cinnamon

3/4 cups of sugar + 1tbsp set aside (split the sugar up into 1/2 cup for blueberries and 1/4 cup for cream cheese)

1 tbsp  butter

1 1/2 cups of fresh (or frozen) blueberries

Directions:

Pre-heat oven to 375 degrees. In a large bowl mix the 1/2 cup of sugar and cinnamon then add the blueberries and toss until the berries are coated well. In an 8×8 pan, spread your first tube of crescent rolls into the bottom of the pan, making sure to seal the seams. In another large mixing bowl beat your cream cheese and the 1/4 cup of sugar until mixed in well. Spread the cream cheese mixture over your pressed crescent roll dough. Add the blueberry mixture. Take your second tube of crescent roll dough and place it over the blueberry mixture. You will want to seal all the edges (a clear pan is much easier for this recipe) so that the bottom and top crescent roll dough seal in the blueberry mixture. Also made sure the cuts that come with the dough are sealed on top. Sprinkle with the tablespoon of sugar and dab the tablespoon of butter on top and bake for about 35 minutes or until its bubbly, browned and the dough is cooked. I typically cover the dish after it’s reached a nice brown color as to not burn the dough. This dessert is delicious with some vanilla ice cream on top!