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Remove and discard stems from cherries and roughly chop.
Place the cherries, cherry liquid, vinegar, thyme, and pepper in a small skillet and bring to a boil over high heat.
Continue to boil until the liquid is mostly reduced and has thickened, about 2–3 minutes.
Place brie on a serving plate and microwave for 30–60 seconds on high power until soft. If you prefer, simply bake the brie in a 350 degree oven for 10–12 minutes.
Top the warmed brie with the cherry mixture and toasted pecans.
Serve with crackers or toasted slices of French bread.
Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.
In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain excess grease.
Add tomato sauce, water, tomato paste, salt, and oregano, mix well.
Spread one-fourth of the meat sauce in an ungreased 5-quart slow cooker.
Arrange a third of the noodles over the sauce. Combine the cheeses; spoon a third of this over the noodles. Repeat layers twice.
Top with remaining meat sauce. Cover and cook on low for 4–5 hours or until noodles are tender.