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Cherry Pecan Brie
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Cherry Pecan Brie
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Ingredients
Servings:
Instructions
  1. Remove and discard stems from cherries and roughly chop.
  2. Place the cherries, cherry liquid, vinegar, thyme, and pepper in a small skillet and bring to a boil over high heat.
  3. Continue to boil until the liquid is mostly reduced and has thickened, about 2–3 minutes.
  4. 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.
  5. Top the warmed brie with the cherry mixture and toasted pecans.
  6. Serve with crackers or toasted slices of French bread.
Recipe Notes

Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.

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Chocolate Cherry-Covered Muffins
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Servings
16 muffins
Servings
16 muffins
Chocolate Cherry-Covered Muffins
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Servings
16 muffins
Servings
16 muffins
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, stir together the sugar, milk, oil, and egg.
  3. In a separate bowl, combine the flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Drain the maraschino cherries.
  6. Coarsely chop the cherries in a food processor or with a knife.
  7. Gently fold the cherries into the batter. Place 16 cupcake liners in a cupcake pan.
  8. Spoon the batter into the paper liners, filling 3/4 full. Bake at 400 degrees for 5 minutes and then lower the temperature to 350 degrees and bake for an additional 13–15 minutes.
  9. A toothpick inserted in the center of the muffins should come out clean.
  10. Allow the muffins to cool for 5 minutes, remove them from the pan, and place them on a wire rack to cool completely.
  11. Chocolate Glaze: Place chocolate chips and heavy cream in a microwave-safe bowl; melt in the microwave for 30 seconds.
  12. Stir the chocolate chips and continue to microwave them in 20 second intervals, stirring in between, until the chocolate chips are melted smooth.
  13. Once the muffins are cool, spoon glaze on top of each muffin.
  14. Place a maraschino cherry on top to decorate the muffins, if desired.
Recipe Notes

Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.

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Gluten Free Almond Chocolate Cherry Stars
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Servings
24 stars
Servings
24 stars
Gluten Free Almond Chocolate Cherry Stars
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Servings
24 stars
Servings
24 stars
Ingredients
Servings: stars
Instructions
  1. Line two baking sheets with parchment paper or silicone baking mats. Break the almond paste into small pieces and place in a food processor or mixer.
  2. Add the sugar and mix well. Add the egg whites, cocoa powder, vanilla, salt, and maraschino cherry liquid; process or mix for 2 minutes or until the batter is moist and smooth. The batter will be sticky.
  3. Spoon the mixture into a pastry bag or cookie press fitted with a large star tip. Pipe the batter into 24 stars, about 1-1/2-inches in diameter on the baking sheets, approximately1-inch apart. To make it even easier, you can simply drop rounded tablespoons of the dough onto the prepared sheets.
  4. Dry the maraschino cherries well and cut them in half. Top each cookie with half a cherry.
  5. Refrigerate for 30 minutes.
  6. Preheat oven to 325 degrees. Bake the cookies for 25–30 minutes. Place the parchment paper or baking mats on a wire rack and let the cookies cool completely before peeling off the paper.
Recipe Notes

Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.

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Maraschino Cherry White Chocolate Oatmeal Cookies
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Servings
12 cookies
Servings
12 cookies
Maraschino Cherry White Chocolate Oatmeal Cookies
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Servings
12 cookies
Servings
12 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. With an electric or stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and fluffy, about 2–3 minutes.
  4. Add the egg and vanilla; combine well. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or large spoon.
  5. Stir in the oats, sliced cherries, and chocolate chips.
  6. Refrigerate dough for 30 minutes.
  7. Roll the dough into balls (about 3 tablespoons of dough each) and place on prepared baking sheet, about 2 inches apart.
  8. Gently flatten the dough balls with the palm of your hand.
  9. Bake for 10–12 minutes or until cookies are set and golden brown around the edges.
  10. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Recipe Notes

Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.

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Slow Cooker Lasagna
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Slow Cooker Lasagna
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Instructions
  1. In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain excess grease.
  2. Add tomato sauce, water, tomato paste, salt, and oregano, mix well.
  3. Spread one-fourth of the meat sauce in an ungreased 5-quart slow cooker.
  4. Arrange a third of the noodles over the sauce. Combine the cheeses; spoon a third of this over the noodles. Repeat layers twice.
  5. Top with remaining meat sauce. Cover and cook on low for 4–5 hours or until noodles are tender.
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