July 12th, 2010 by alice
Tags: Bake, Cheesecake, Cherry
INGREDIENTS
- 6ouncesgraham cracker pie crusts
- 1 (14 ounce)cansweetened condensed milk
- 1 (8 ounce)packagecream cheese, softened at room temperature
- 1/3cuplemon juice
- 1teaspoonvanilla extract
- 1 (21 ounce)cancherry pie filling
DIRECTIONS
- In a medium bowl, beat cream cheese until light and fluffy.
- Beat in sweetened condensed milk.
- Add lemon juice and vanilla and stir until well mixed.
- Pour filling into crust and chill for 2-3 hours.
- Top with cherry filling.
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July 10th, 2010 by alice
Tags: Ball, Cheese, Cherry, Pineapple
INGREDIENTS
- 16ouncescream cheese
- 1 (8 ounce)cancrushed pineapple, drained well
- 2tablespoons mincedonions
- 2tablespoons mincedgreen peppers
- 6maraschino cherries, chopped
- 1dashworcestershire sauce
- 1cup slicealmonds
DIRECTIONS
- Mix all ingredients well except almonds.
- Form into ball and roll into almonds.
- Makes 1 large or 2 small cheese balls.
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May 28th, 2010 by alice
Tags: Cherry, Chops, Pork, Sauce, Wdried
INGREDIENTS
- 2 1/2cupschicken stock
- 2ouncesdried cherries
- 1/3cupbalsamic vinegar
- 4pork loin chops, 1 inch-thick(bone in)
- coarsesalt & freshly ground black pepper
- 1tablespoonolive oil
- 1tablespoonbutter
- 1sprig of freshwatercress(or Italian parsley)
DIRECTIONS
- Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
- Set aside.
- Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
- Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
- Place each chop carefully in the pan so they are not touching.
- Leave them to brown without moving for 2 to 3 minutes.
- When the chops are a brown, turn with tongs and brown the other side.
- Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
- Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
- Remove the chops and keep warm.
- Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
- Let the sauce simmer for 5 minutes — it should coat the spoon again.
- Taste, add salt and pepper to taste.
- Place the chops on warm dinner plates; spoon over the dried cherry sauce.
- Garnish with sprigs of watercress or Italian parsley.
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March 4th, 2010 by alice
Tags: Cherry, Crunch
INGREDIENTS
- 2 (21 ounce)canscherry pie filling
- 18 1/4ouncesyellow cake mix
- 1/2cupbutter
DIRECTIONS
- Pour cherries into greased 9×14 pan.
- Put dry cake mix on top.
- Slice butter and place on top of cake mix.
- Bake 35 – 40 minutes in 350 degree oven.
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March 2nd, 2010 by alice
Tags: Cheesecake, Cherry, Double
INGREDIENTS
- 18 1/4ouncescherry cake mix
- 2tablespoonsoil
- 16ouncescream cheese, softened
- 1/2cupsugar
- 4eggs
- 1 1/2cupsmilk
- 2tablespoonslemon juice
- 1/2teaspoonalmond extract
- 1/8teaspoonred food coloring
- 21ouncescherry pie filling
DIRECTIONS
- Preheat oven to 300 degrees.
- Reserve 1 cup of cake mix.
- In large mixing bowl combine remaining cake mix, 1 egg, and oil.Mixture will be crumbly.
- Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13×9x2 inch pan.
- In same bowl, mix cream cheese and sugar.
- Add 3 eggs and reserved cake mix.
- Beat 1 minute at medium speed.
- At slow speed slowly add milk, flavorings, and color.
- Mix until smooth.
- Pour into crust.
- Bake for 45 – 55 minutes or until center is firm.
- When cool top with pie filling and chill.
- Store in refrigerator.
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