Cherry Salad Supreme

This rich and delicious gelatin salad could almost pass as a dessert and would be a wonderful addition to any dinner menu. The cherry layer is topped with a rich, creamy layer that includes crushed pineapple. This recipe is another favorite from the wonderful cooks of my childhood church. Blessings...

Recipe:

1 (3 oz.) pkg. raspberry gelatin
1 cup boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon gelatin
1 cup boiling water
1 (3 oz.) pkg. cream cheese, softened
1/3 cup mayonnaise (light works just fine)
1 (8-3/4 oz. can) crushed pineapple, undrained (1 cup)
1/2 cup whipping cream
1 cup miniature marshmallows
chopped nuts for garnish

1. Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into a 7-1/2 x 11-1/2-inch baking dish. Chill till partially set and still tacky to the touch.
2. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually mix in lemon gelatin; stir in crushed pineapple.
3. Whip 1/2 cup whipping cream until stiff; fold into lemon mixture with the marshmallows.
Spread on the cherry layer and sprinkle with chopped nuts, if desired. Chill until firm.

Yield: 12 servings
Rich, delicious and who cares about the calorie count; just enjoy every bite!

Cherry Cola Salad

Are you old enough to remember cherry-flavored cola from the 1950's? Well, even if you aren't, a bite of this sparkling, delicious, ruby-colored cherry salad is sure to become a family favorite. The recipe goes together in minutes and is another one of those gelatin salads that holds it's shape beautifully for a few days. I love it when a gelatin doesn't separate into a puddle of moisture, and this one does not. The salad is full of fruit and very kid-friendly. Blessings...

Recipe:

1 can (20 oz.) crushed pineapple in juice
1/2 cup water
1 pkg. (6 oz.) cherry gelatin (I used the large equivalent of sugar-free gelatin)
1 can (21 oz.) cherry pie filling (I used Lucky Leaf. No high fructose syrup and more fiber)
3/4 cup cola (I used Hansen's natural soda)

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved.
3. Stir in pie filling and cola. Stir in pineapple and pour into a serving bowl or a 9 x 9-inch pan.
4. Refrigerate until firm.

Yield: 9 servings
126 calories per serving
1 gm. fiber

Note: I figured the calorie and fiber counts using the products that I listed above. This is another Taste of Home Cookbook recipe.

Cherry Blossom Salad

This is a fun and tasty way to get yogurt into the diets of those you love, especially those that don't love yogurt, like my hubby. He loves soft-frozen dessert yogurt, but the only way he will eat any other kind of yogurt is if I sneak it in on him. He loves this cherry gelatin salad. I used Greek yogurt because it is thick like sour cream, which the original recipe called for, and because of the high protein value. This would be a great snack for kids. This recipe was adapted from a recipe in Betty Crocker's Cookbook. Blessings...

Recipe:

2 cups boiling liquid (water or the syrup drained off the cherries)
1 6-oz. pkg. cherry-flavored gelatin
2 cups vanilla Greek yogurt (I used 3 5.3-oz containers of yogurt)
2 cups pitted dark sweet cherries or 1 can (1 pound) dark sweet cherries, drained
1/3 cup chopped pecans

1. Pour boiling liquid over gelatin in a mixing bowl, stirring until gelatin is dissolved. Cool.
2. Whisk in yogurt until smooth or beat in with a hand-mixer. Chill until slightly thickened but not set, about 30 minutes.
3. Stir in cherries and pecans. Pour into a 7 1/2 x 11 3/4-inch baking pan or 6-cup ring mold. Chill until firm.

Yield:  15 servings
115 calories each
.6 gms. fiber
3 gms. protein
Note: My calculations are based on using Tillamook Greek yogurt

Frozen Cherry Salad

This is a festive, delicious, easy to make frozen fruit salad that is perfect for dressing up any family meal. I've served it this week with the Hot Turkey Sandwich recipe that was posted on 12/5/13. The combination of cherries and mandarin oranges in a rich creamy salad make it a kid-friendly treat, as well. This is another reader-contributed recipe from a Taste of Home cookbook. Blessings...

Recipe:

1 pkg. (8 ounces) low-fat cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained

1. In a large mixing bowl, combine the cream cheese and whipped topping using an electric mixer. Stir in the pie filling.
2. Set aside 1/4 cup mandarin oranges for garnish if desired. Fold remaining oranges into cream cheese mixture.
3. Use a rubber spatula to scrape the mixture into a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight or until firm.
4. Remove salad from freezer 15 to 20 minutes before serving.
5. To unmold, run a knife around the edge to loosen salad from pan. Set salad in warm water for a few minutes and turn out on a cutting board. Cut into slices to serve.

Yield: 12 servings
Note: To make this salad low calorie use fat-free cream cheese, light whipped topping and reduced-sugar pie filling.

Cherry Chocolate Cake with Chocolate Frosting

This simple and delicious cake recipe comes via my niece and our recipe group. My nieces' daughter made this cake for her mom's birthday this year and she thought it was good enough to share with the others in our group, and I would agree. The recipe starts off with a cake mix and three additional ingredients and ends with one of the easiest fudge icings I've ever made. This recipe is a keeper for those times when you want a cake, but don't have the time to bake from scratch. Blessings...

Recipe:

1 box Fudge Cake mix (I used Betty Crocker)
1 tsp. almond extract
1 21-ounce can cherry pie filling
2 eggs, beaten to blend

1. Combine all of the ingredients in a large bowl and stir by hand until well mixed.
2. Pour into greased 9 x 13-inch or 15 x 10-inch pan and bake at 350 degrees for 25-30 minutes. (I used a 9 x 13 pan and baked it for 30 minutes).
3. Cool on a wire rack

Icing:
1 cup sugar
5 tbsps, butter
1/3 cup milk (I used 1%)
1 6-ounce pkg. semisweet chocolate chips (1 cup)

1. In a small saucepan, combine sugar, butter and milk, bring to a full rolling boil and boil, stirring constantly for 1 minute.
2. Remove from heat and stir in chocolate chips stirring until smooth. Pour over cake.

Yield: 12 servings
345 calories each serving
2 gms. fiber
Note: Last evening, 9/21/2014, I was going through Pillsbury's "Best of the Bake-Off" cookbook and I came across the original recipe for this cake. This recipe was created by Frances Jerzak and was the
Grand Prize Winner in 1974 for the 25th. Bake-Off Contest. Frances Jerzak's recipe was called "Chocolate Cherry Bars" and was submitted as a cookie recipe. Whatever you want to call the recipe, Frances Jerzak created a wonderful chocolate dessert.

Cherry Gelatin Salad

Recently for my birthday, we invited friends to dinner to help us celebrate and I prepared some of my favorite recipes. Our guests generously brought a fresh vegetable salad, not the salad you see pictured here, and some dinner rolls. My husband bought me a beautiful and delicious birthday cake to end our meal on a very festive note.

The Cherry Gelatin Salad that I made is a favorite from my childhood that comes with very fond memories of wonderful family times together. This recipe comes from my great-aunt via a church cookbook from Iowa. I really do not know how old this recipe might be but, I do know that I have never seen this recipe printed anywhere other than in our families recipe files. The salad is beautiful on the plate, delicious and simple to prepare; perfect for potlucks and special occasions, very kid-friendly.

I served Baked Orange Chicken, recipe posted on 3/31/2010, and Party Rice and Noodles, recipe posted on 4/11/2014 for this dinner. Blessings...

Recipe:

1 6-oz. pkg. cherry gelatin
3 cups boiling water
1 can cherry pie filling
1 3-oz. pkg. cream cheese
20 large marshmallows
1 pkg. Dream Whip (from a 2-pkg. box)
chopped pecans, if desired, for topping

1. In a 9 x 13-inch baking pan, dissolve gelatin in boiling water. Add the cherry pie filling and stir, or whisk, until pie filling is thoroughly combined with gelatin.
Refrigerate until set.
2. Melt the cream cheese and marshmallows together in double boiler over simmering water until thoroughly blended; remove from over the water and set aside to cool completely. Do not cool in the refrigerator.
3. Whip the pkg. of Dream Whip according to pkg. directions. Using the electric mixer, blend in half of the cooled cream cheese mixture and then repeat with remaining cream cheese mixture until thoroughly combined.
4. Spread the topping over the set gelatin and sprinkle with chopped pecans. Refrigerate until serving time.

Yield: 20 servings
Note: I can no longer get the 3-oz. pkg. of cream cheese in my grocery store, so I have to buy the 8-oz. size and I then use the remaining cream cheese for bagel topping or in other recipes.

"Google account not needed to leave a comment"

Chocolate-Cherry Cookies

Today's recipe is for the only cookies on the plate; they are pictured on the far left. The recipe for these cookies was a  reader contributed recipe to Better Homes and Gardens Magazine back in 1981, for which my husband will be forever grateful. The cookie base is a rich buttery dough to which a cherry is pressed into and then a candy-like frosting is added on top. These rich cookies are worthy of any special occasion. Blessings...

Recipe:

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1-1/2 tsps. vanilla
48 undrained maraschino cherries (about 2 10-oz. jars)
1 cup semisweet chocolate chips (6-oz pkg.)
1/2 cup sweetened condensed milk

1. In a medium mixing bowl combine flour, cocoa powder, salt, baking powder and baking soda.
2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until well mixed. Add egg and vanilla; beat until light and fluffy.
3. On low speed, gradually add the flour mixture until completely combined. Dough will be stiff.
4. Shape dough into 1-inch balls; place on ungreased cookie sheets. Press down center of each ball with thumb.
5. Drain maraschino cherries, reserving juice. Place one cherry in the center of each cookie.
6. For frosting, in a small saucepan combine chocolate chips and sweetened condensed milk. Heat and stir over medium heat until chocolate is melted. Remove from heat and stir in about 4 teaspoons reserved cherry juice. You don't want the icing to be too thin and can add more juice if the icing gets too thick as it cools. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry.
7. Bake in a 350 degree oven about 10 minutes or until edges are firm. Let cool on pans for about 2 minutes until set. Remove to wire racks to cool completely.

Yield: 48-52 cookies
Note: You will have 3/4 cup of the sweetened condensed milk remaining which is perfect for half of a recipe of the Peanut Squares Candy posted earlier. Also, I add any remaining frosting from the cookies to the chocolate mixture for the Peanut Squares, as well. It is all made of the same stuff and works great to have no little bits leftover.