Dessert Anyone?

The credit of this recipe goes to my friend Maresa.

Cherry Crumble
1 cup flour
1 cup brown sugar
1 1/2 cups quick oats
1/2 tsp. baking soda
1/2 cup butter
1 can cherries
**(if you want to die for cherry filling you've gotta make it! see below)**

In a medium bowl combine flour, brown sugar, quick oats, baking soda, and salt. Add butter in chunks and use fork to combine. In a greased 8 x 8 square pan put 1/2 of the mixture then add cherries for filling and top the with remaining dry mixture. Bake at 350 degrees for 25 minutes.



I owe this recipe to my wonderful mother.. it's the best!!

Cherry Pie Filling
2 cans cherries - (Oregon Red Tart Cherries in Water)
1 1/4 cups sugar
dash of salt
2 Tlb cornstarch
2 Tlb tapioca
1 Tlb butter
1/2 tsp almond flavoring

In medium sauce pan cook cherries, sugar, salt, cornstarch, and tapioca until thickened. Add butter and almond flavoring. This makes filling for 1 pie.

Quick and Easy

 

Audrey asked me to post this recipe. It is fast, easy, and gooey! Oh I forgot, YUMMY!!!

Carmel Popcorn
1 pkg. microwave popcorn
1/2 c. butter
7 big marshmallows
1/2 c. brown sugar

Pop popcorn, pick out any kernels that did not pop, set aside in large bowl. Combine butter, brown sugar, & marshmallows in pan stir constantly until marshmallows and butter are melted. Spread over popcorn.

Mexican Corn Bread

1 Cup Butter
1 Cup Sugar
4 Eggs
1 (15oz) Can cream style corn
1 Can chopped green chilies-drained
1/2 Cup Shredded Monterrey Jack cheese
1/2 Cup Shredded Cheddar cheese
1 Cup flour
1 Cup yellow cornmeal
4 Tsp Baking powder
1/4 Tsp Salt

Preheat oven to 300 degrees. Spray a 9x13 inch pan. In a medium bowl blend butter & sugar, add 1 egg at a time and mix. Add corn, chilies & cheese mix. Add remaining ingredients stir until well blended. Pour in pan and bake 1 hour.

One Of Our Favorites

Pepper Steak

1 lb Steak cut in strips (Round Steak)
2 Tbl Oil
1/4 C Onion
1 Clove Garlic
1 tsp. Salt
Dash Pepper
2 Beef Bouillon cubes
1 lb Canned Tomatoes (Whole or Diced)
1 Lrg Green Pepper cut in slices
2 TLB Corn Starch
1/4 C Cold Water
2 Tbl Soy Sauce

Brown meat slowly in oil, add onions and garlic in last few minutes. Season with salt and pepper. Dissolve Bouillon cubes in hot water (1 cup) add to meat. Simmer covered 20-30 minutes, or until meat is tender to your preference. Add tomatoes and green pepper, cook for 10 minutes. Combine corn starch, cold water and soy sauce in small bowl or cup, add to meat mixture and cook for 5 minutes until sauce is slightly thickened. Serve over rice.

Yummy! The Perfect Birthday Cake For A Small Group

Don't these look perfect. Sweet Treat Cupcakes from Cold Stone. Sometimes you don't want the whole cake sitting around after the party..Sam and I have been eating way to much cake lately.

Yummy

OATMEAL FUDGE NUT BARS


Crumb Mixture:

1 cup marg/butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. Salt
3 cups quick oats
Cream together butter & sugar. Add eggs & vanilla. Mix together flour, soda, salt, oatmeal and add. Mix till crumbly and set aside.


Fudge Nut Filling
2 cups semi sweet chocolate chips
1 14oz. can Sweetened Condensed Milk
2 Tbsp. butter
2 tsp. vanilla
1 cup walnuts partially chopped
Heat first 4 ingredients in microwave until smooth, add vanilla & nuts. In bottom of greased 9x13 pan spread 2/3 of the crumb mixture.Spread filling over crust, then drop spoonfuls of remaining mixture on top of the chocolate. Bake at 350 for 25-30 minutes.

Super Gooey Chocolate Drops

From Food Network Kitchens

Ingredients
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries. optional
Directions
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.

Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.

Store cookies in a tightly sealed container at room temperature for up to a week.