My Menu Blog

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

1. Drain cherries and spread on a paper towel to dry.
2. Cream sugar and shortening.
3. Add sour cream and well beaten eggs.
4. Add flour and soda half at a time and beat well.
5. Mixture will be thick and heavy.
6. Mix in vanilla and nuts by hand.
7. Fold in cherries until well combined with cake mixture.
8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
2. Press crumb mixture firmly into the bottom of a 9×9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.

3 boneless skinless chicken breasts
1/2 cup flour
1 tsp. dried thyme
Salt and black pepper, to taste
1 to 2 tbs. vegetable oil
1 can (16 oz.) tart cherries
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp. yellow prepared mustard

1. Cut chicken breasts in half.
2. Combine flour, thyme, salt and pepper in flat container. Dredge chicken breasts in mixture.
3. In a large skillet, brown chicken on all sides.
4. Put chicken in 13×9x2-inch baking pan. Bake, covered with aluminum foil, in a preheated 350° oven for 30 min.
5. Meanwhile, drain cherries, reserving ½ cup cherry liquid.
6. In a saucepan, combine cherries, ½ cup cherry iquid, brown sugar and granulated sugar; mix well.
7. Bring mixture to a boil over medium heat. Add mustard; mix well.
8. Continue cooking at a rapid boil 5 min. or until sauce is syrupy
9. After chicken has baked 30 min., remove baking pan from oven.
10. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken.
11. Bake, uncovered, 15 min. or until chicken is tender.