CHOCOLATE CHERRY CAKE

CHOCOLATE CHERRY BARS
These are Lisa's favorite bars and one of my favorites too.  My family loves them.  Took them to EPM for Valentine's Day.  They disappeared very quickly.  I like to cut them in serving sizes, wrap in saran wrap and freeze them.  Let them slightly defrost before eating.  Yum!

1      package  Pillsbury + Chocolate Devils Food Cake Mix
21    ounces cherry pie filling
1      teaspoon almond extract
2      eggs -- beaten

---Frosting---
1      cup sugar
5      tablespoons   butter or margarine
1/3  cup  milk
1      cup chocolate chips

Heat oven to 350F. Grease and flour 15x10" jelly roll pan or a 13x9" 
pan. In large bowl, combine first four ingredients. Stir by hand until 
well mixed. Pour into pan. Bake 15x10" pan for 20-30 minutes or a 13x9" 
pan for 25-30 minutes, or until a toothpick inserted in the center comes 
out clean. In small saucepan, combine sugar, butter and milk. Bring to 
boil, stirring constantly, and let boil for 1 minute. Remove from heat 
and stir in chocolate chips until smooth. Pour over warm bars. Cool until 
frosting is set and cut into bars. Makes about 3 dozen.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This recipe is from my great-aunt, Gloria Zehr of Gouverneur, 
NY. It is definitely a Tried-N-True (TNT) recipe and is without a doubt 
a keeper. Kudos to my Aunt Gloria for an excellent recipe !

~ Jackie Hall found this recipe.  I love it partially frozen.

CHERRY PIE FILLING JELL-O SALAD

CHERRY PIE FILLING JELL-O SALAD
One of Grandpa Maner’s (Buster) favorite salads.  Goes good with just about anything. Found in McCleve cookbook pg. 49.

Dissolve 1 large package red Jell-o in 2 cups boiling water.

Add: (I use big cans)
1 can cherry pie filling (good with 2 cups frozen fruit as a substitute)
1 can crushed pineapple (don’t need to drain)

Tip:  When pouring into 9x13, pour slowly.  Or get a big spoon and scoop it into dish until big pieces are gone.

Topping:
1 (8 oz) pkg cream cheese, softened
½ cup sugar
½ cup sour cream
1 tsp vanilla

Beat until smooth.  Spread over top of Jell-o mixture before serving.  For a variation try Blueberry pie filling/berry Jell-o.

PANCAKES

SOME FAVORITE RECIPES WE USE:
Lemon Cookbook Mom's Pancakes pg. 9.  These remind me of the pancakes from Denny's. 

1st McCleve cookbook pg. 8 (submitted by A. Marilyn) We love these.  Good with wheat flour too.

PROTEIN PANCAKES

Found this recipe in the Shape magazine. They look really weird when cooked, but taste really good. My family ate them with no problem. They don't taste as well the next day.

For six pancakes in a bowl combine:

1/2 cup rolled oats

1/2 cup fat-free cottage cheese

1/2 cup egg whites

1 tsp vanilla

pinch of cinnamon

Pour 1/4 cup of batter into a heated pan. Cook 2 minutes per side or until lightly browned.

PINK PANCAKES

We all really liked these pancakes. Abagail especially liked that they were pink. You couldn't taste the beets as all. I did doubled the recipe, which was just right for us. Found in Deceptively Delicious cookbook pg. 143.

3/4 c water

1/2 c ricotta cheese

1/4 c beet puree

1 tsp vanilla

1/2 tsp cinnamon

1 c pancake mix

1/4 c grated apple

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple and stir until just combined. DO NOT OVERMIX - the batter will be a little lumpy. Cook the pancakes. (I found they took a little longer to cook than other pancakes) Serve warm, with syrup or fruit.

APPLE PUFF PANCAKE

Loved this recipe. So easy to make. Served it with a sausage patty. Perfect meal!

taste of home Contest Winning 2010. pg. 62.

SUN-KISSED ORANGE PANCAKES
We liked. Easy - uses blender. They are thin pancakes.
1 egg
2 Tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Preheat a skillet over medium heat. In a blender, combine the egg, butter and orange juice. Blend on high for 20 seconds or until smooth. Add flour, baking powder, sugar and salt. Blend for an additional 20 seconds or until smooth. Drop batter onto skillet using a 1/2 cup measurer and brown on both sides.

PERFECT PANCAKES
by Pioneer Woman - blog
These are very yummy! They have a sweet taste to them. Used 1/8 cup to measure/pour.

3 cups plus 2 TBSP cake flour
1/2 tsp salt
3 TBSP baking powder
2 TBSP sugar
---
2 cups milk
2 large eggs
3 tsp vanilla
---
4 TBSP butter - melted

Mix together dry ingredients in a large bowl. In a seperate bowl mix together milk, eggs and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter in the microwave and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.