our. Drain cherries reserving excess cherry juice.
Use a mixer
Beat cream cheese and add Eagle Brand milk.
Blend in lemon juice and vanilla.
Refrigerate 2 to 3 hours.
Garnish with cherry pie filling and put 1 fresh cherry in center.
nd bubbly. Stir in the cherry pie filling and almond extract
Butter baking pan.
Arrange cherry pie filling in bottom of pan.
Drizzle with lemon juice.
In a bowl, mix flour, sugar and cinnamon.
With a fork, blend in the egg to make a crumbly mixture.
Sprinkle the mixture over the cherries.
Drizzle with melted butter.
Bake at 375\u00b0 for 35 to 40 minutes or until top is crisp and cherries are bubbly.
Serve warm or cooled with vanilla ice cream.
Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish or 8 inch square pan.
In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown.
Serve warm with vanilla ice cream. You can substitute canned cherry pie for the homemade cherry filling if you want to, but why?
Combine ingredients for filling in a large bowl. Spoon into an 11x7 baking dish that has been sprayed with cooking spray.
Combine flour, oats, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over cherry mixture.
Bake at 375 degrees for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.
Preheat oven to 375*.
Spoon pie filling into a 9-inch square baking dish.
Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
Bake crisp until filling is bubbly, about 40 minutes.
Cool slightly on a wire rack and serve warm.
Set oven at 350\u00b0.
Pour cherry pie filling in the bottom of an 8 or 9-inch square baking pan.
Sprinkle dry cake mix over the top.
Drizzle with melted butter.
Bake 40 to 45 minutes until golden brown or when top is crisp.
Mix together brown sugar, flour and oatmeal with enough melted butter to hold it together when pressed in your hand.
Press 3/4 of mixture into greased 13 x 9-inch pan.
Bake 10 minutes at 400\u00b0. While baking, thicken cherries with cornstarch and flavor with almond extract.
Layer cherries onto crust and sprinkle with remaining crisp.
Bake 20 minutes at 400\u00b0.
Serve with whipped cream.
ubbly and the topping is crisp and golden.
per 7
Put pie filling in 9 X 9 baking dish.
Mix other ingredients to form crumbly mixture.
Sprinkle over cherry pie filling.
Bake at 400 for 25 minutes or until top is crisp and golden brown.
fork.
Add the cherry filling into the crust.
Pour cherry pie filling into ungreased 8-inch square baking pan. Stir in almond extract. Combine flour, brown sugar and cinnamon in medium bowl; mix well. Add butter. Stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling. Bake at 350\u00b0 for 25 minutes or until golden on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream. Easy and Excellent! Serves 6.
Cook beans in water, until tender.
In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
Swish cherry tomato halves around until barely soft and heated, but not squishy.
Add the drained beans and mix well.
(TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).
Arrange cherry pie mix in shallow baking dish.
Combine sugar, oatmeal, flour, cinnamon and nutmeg; pour over cherry pie mix. Then pour softened margarine over the mixture.
Bake at 350\u00b0 for one hour.
Mix sugar, flour, oats and margarine together to make a crumb mixture.
Spread half of mixture in the bottom of an 8-inch pan. Spread cherry pie filling in pan; add remaining crumb mixture over top of cherry filling.
Bake at 350\u00b0 for 45 minutes.
When cool, serve with whipped topping or ice cream.
Put flour in bowl.
Stir in brown sugar.
Mix butter in with fork.
Add rolled oats.
Mix well.
Spread 1/2 crumb mixture in greased 8-inch pan.
Pour on cherry pie filling.
Sprinkle remaining crumb mixture on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Spoon flour into dry measuring cup.
Level off and pour measured flour into mixing bowl.
Stir in brown sugar.
Cut in butter with pastry blender.
Add rolled oats and mix well.
Spread half of crumb mixture in greased 8-inch square pan.
Pour in cherry pie filling.
Sprinkle remaining crumb mixture on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Serve warm with ice cream.
Empty can of cherry pie filling into 8-inch pie pan.
Cover with cake mix.
Drizzle melted margarine over cake mix.
Bake in preheated 400\u00b0 oven for 30 minutes.
Bring 1 cup sugar and 1 cup water to boil.
Thicken with cornstarch.
Add cherry pie filling.
Put 1/2 of crumb mixture in 9 x 13-inch pan.
Spread rhubarb on top.
Spread cherry mixture on top.
Place remaining mixture on top.
Bake 45 minutes at 350\u00b0.