MINI CHERRY CHEESECAKE

Line regular size muffin tins with liners and place a nilla wafer on the bottom of each.  
Beat in a mixer:

16 ounces cream cheese

1/2 cup sugar

3 eggs

1tsp. Vanilla

Pour into muffin tins and bake at 350 for 15-20 mins.  Cool and then chill.  Top with canned cherry filling! Yum! 

Marashino Cherry Dark Chocolate Brownies

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Ingredients:

1/2 cup unsalted butter

1/4 cup dark chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup dark cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the frosting:

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

10 ounce jar maraschino cherries, drained, juice reserved

1 tablespoons milk

1-2 teaspoons reserved maraschino cherry juice

dab of pink food coloring gel paste

1 teaspoon vanilla extract

1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!  
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)

Directions:

1. Preheat the oven to 350 degrees F.  Line 7x11 pan with nonstick foil.

2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.

3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.

5. Whisk in the sugar and then the eggs.

6.  Stir in the dry ingredients.

7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.

8. For the buttercream, beat the butter together with the powdered sugar and extract. Add the milk and maraschino cherry juice until it reaches a desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.

9. Frost the cooled brownies.  Chill for 30 minutes and then cut into squares.

10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.

BLACK FOREST TRIFLE

This recipe was inspired by my friend Kelly, a Pampered Chef Consultant.  You can check her out here!

There are 3 parts to this trifle:

• My Yummy Brownies-recipe below

• Three 21-ounce cans of cherry pie filling

• Fresh whipped cream-recipe below

Then you just layer them in a pattern: brownies,  whipped cream, cherries, etc. 

Brownies:

4 eggs
1 1/4 cups Hershey's unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla

1 cup (2 sticks) butter
2 1/4 cups sugar  

1 1/2 cups all purpose flour

Directions: 

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut. Top with some cool whip and a cherry!

 

Whipped Cream:

Beat 3 cups heavy cream and 1 cup powdered sugar until thick! 

 

CHERRY VANILLA ZUCCHINI BREAD!!!

INGREDIENTS:
2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoon Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounce Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt
3-½ ounces, weight Box Instant Vanilla Pudding Mix


Preheat oven to 350 degrees. 
Grease and flour two 8×4-inch loaf pans or four 5×3-inch mini loaf pans.
In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.
Pour batter into prepared pans.
Bake at 350 degrees for 1 hour for full-sized loaves, or for 35-45 minutes for mini loaves. 
RECIPE FROM Tasty Kitchen

CHERRY CHEESECAKE PIE SUPREME XO

I can't think of a better rainy day activity....My boys baked a long lost family recipe that was just found!  The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie!  I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan.  Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2.  Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3.  Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350!  Bake for an additional 25 minutes until set.

4.  Cool completely.  Pour the rest of the cherries from the can in the center of the pie.  Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

GRANDMA SANDI'S LONG LOST RECIPE HAS BEEN FOUND! CHERRY CHEESECAKE PIE IS IN THE WORKS!

I can't think of a better rainy day activity....My boys are baking a newly found recipe from their Grandma Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog soon! 

CHEESECAKE TOPPED WITH CHERRIES & WHIPPED CREAM

CHEESECAKE "DAY" SEEMS TO BE LIVING ON AROUND HERE. I GUESS WE'LL MAKE IT CHEESECAKE WEEK! THIS MIGHT BE THE BEST CHEESECAKE RECIPE EVER! GO JUNIORS! CLICK HERE FOR THE RECIPE

MARASCHINO CHERRY CHEESECAKE BARS

ONE PERK OF BEING IN THE SECRET RECIPE CLUB IS GETTING TO SEE SO MANY DELISH RECIPES FROM BLOGS THAT ARE NEW TO ME!!! THIS RECIPE WAS MADE ORIGINALLY BY BIG BEAR'S WIFE AND FEATURED FOR THE SECRET RECIPE CLUB BY VERONICA'S CORNUCOPIA. HAVE FUN CHECKING OUT BOTH OF THEIR BLOGS.

AS FOR THESE BARS...IF YOU LOVE MARASCHINO CHERRIES, THESE ARE FOR YOU! PAIRED WITH A COOKIE CRUST AND A CHOCOLATE GANACHE...HELLLO!

LIKE A BIG CHOCOLATE COVERED CHERRY MEETS CHEESECAKE & COOKIES!!!

RECIPE AS FOLLOWED FROM VERONICA'S CORNUCOPIA

Chocolate Covered Cherry Cheesecake Cookie Bars

Sugar Cookie layer:
½ cup (1 stick) butter, softened to cool room temperature
½ cup granulated sugar
3 tablespoons powdered sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Filling & topping:
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
¼ teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 (12 oz) bag semisweet chocolate chips (2 cups)
½ cup butter or margarine
½ cup whipping cream

Preheat oven to 350°F. In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the egg and extracts and mix until blended. Add half the flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Spread and press dough into the bottom of a 9”x13” baking dish. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.

Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Pour cherry mixture evenly over crust. Bake 20-25 minutes longer or until set. Cool completely, about 45 minutes.

Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

CHERRY CRUMB BUN MUFFINS

MINI CHERRY PIE BARS!

Maraschino Cherries & Chocolate Chips