iking.
Serve the taco bar family style, immediately.
*For
Mix milk, sugar, frosting mix, vanilla, cherries and cherry juice. Roll into balls about 1-inch in diameter.
Freeze.
Melt chocolate chips and grated wax in double boiler over hot water. Add peanuts to chocolate mixture.
Dip frozen balls in chocolate mixture and put on wax paper.
Makes a large batch.
Mix vanilla frosting mix, cherry frosting mix, maraschino cherries, condensed milk and powdered sugar.
Roll into very small balls and freeze.
Melt semi-sweet chips and paraffin together then add peanuts to chocolate mixture.
Dip frozen balls into the chocolate mixture and place on wax paper to dry.
alf of the Cherry Ripe (i.e. 1 bar).
Pour mixture
Cook sugar, marshmallows
and
milk 5 minutes, stirring often. Remove from heat and stir in vanilla and cherry chips. Spread in buttered 9 x
9-inch
pan, or drop by tablespoons on buttered wax paper.
Melt chocolate chips, paraffin and peanut butter.
Add peanuts and coconut.
Spread over cherry layer.
Combine sugar, evaporated milk, marshmallows and margarine in saucepan over medium heat.
Boil 5 minutes and add cherry chips and vanilla.
Pour into 9 x 13-inch buttered pan.
Cool.
Melt chocolate chips in double boiler and add peanut butter and crushed peanuts.
Spread over cooled cherry layer.
Chill.
Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
Spread in 8 or 9\" square pan which has been lined with parchment or wax paper.
Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
Stir in peanuts. Spread evenly over cherry layer.
Let set in refrigerator. Cut into 1\" squares with warm sharp knife (hold under hot water and then dry before cutting).
Cream shortening and sugar for 10 minutes.
Combine dry ingredients, add
to
creamed mixture.
Mix at low speed until crumbly.
Spread 2/3 of dough on greased 18 x 26-inch bun pan. Spread
tart
cherry
pie
filling
evenly
on entire surface. Cover with
remaining dough and pat down.
Bake at 325\u00b0 for 40 minutes.
Boil sugar, milk, butter and marshmallows for five minutes, stirring constantly.
Remove from heat.
Stir in cherry chips, half of peanuts.
Spread in 9 x 13 pan. Allow to cool.
Melt chocolate chips.
Add peanut butter and remainder of peanuts.
Spread on top of cherry layer.
Chill, then cut into slices.
Instead of using a 9 x 13 pan, you can also make these in individual minature or regular size cupcake papers.
Use teaspoon to drop in cherry layer then chocolate layer.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
Simmer for 5 minutes.
Add cherry chips and vanilla: stir until melted.
Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
Pour over cherry mixture and spread evenly.
Allow to cool before cutting.
Boil sugar, marshmallows and milk for 5 minutes, stirring constantly.
Remove from heat.
Add vanilla and cherry chips.
Put in buttered 13 x 9-inch pan.
Melt chocolate chips.
Add peanut butter and nuts.
Pour over cherry mixture.
Work the first 4 ingredients together and shape into balls. Place them on waxed paper and freeze.
Melt in double boiler the chocolate chips, Spanish peanuts (run through blender) and paraffin.
Dip the cherry balls in chocolate and put on waxed paper.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
tir in the marshmallows, and cherry chips. Press the mixture into
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
In a 2-quart saucepan, boil sugar, milk, butter, marshmallows, and salt for 5 minutes, stirring constantly. Remove from heat.
Add cherry chips, vanilla, and half of the Spanish peanuts. Spread in an ungreased 9x13\" pan.
In saucepan over very low heat, combine chocolate chips, peanut butter, and the remaining peanuts. When melted, pour evenly over first layer. Cool and cut into 1 1/2\" squares.
Mix cake mix, jello, oil and 1/2 cup water.
Beat 2 minutes. Add eggs, cherries and remaining water.
Beat 1 minute.
Bake in 2 or 3 (9-inch) greased and lined cake pans in 350\u00b0 oven for 30 to 35 minutes.
Cool.
Frost layers with uncooked cherry chocolate icing (recipe follows).
Crumb Topping: Mix flour, sugar, brown sugar, and salt.
Cut in butter until the topping resembles corn meal.
Set topping aside.
Preheat oven to 450 degrees.
Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
Bake crust for 5 minutes.
Remove pizza dough from oven and spread with cherry pie filling.
Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Combine chocolate chips and peanut butter and melt in microwave or over double boiler; stir in nuts.
Spread 1/2 of this mixture in bottom of 13 x 9 pan which has been lightly sprayed with vegetable cooking spray.
Combine cherry frosting and marshmallow creme in a bowl.
Spread this mixture on top of chocolate/peanut butter mixture.
Spread with remaining chocolate/peanut butter mixture.
Chill several hours until firm and cut into 1/2\" squares.
Can also do these in mini-baking cups.
Mix the cornstarch, sugar and salt in a pan.
Add cherry juice slowly to make a smooth paste, and then add remainder of juice.
Cook while stirring until the mixture begins to bubble. Remove from fire and stir in butter and add cherries.
Pour into unbaked pie crust.
Apply top pie crust and bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees for 15 - 25 minutes longer.