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Monkey Bread Kabobs
Snack

Monkey Bread Kabobs

4.9

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
  2. 2 Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
  3. 3 Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.
  4. 4 Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.
  5. 5 Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
  6. 6 Transfer kabobs to prepared wire racks and let cool.

By SHORECOOK

Pistachio Bread
Snack

Pistachio Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
  3. 3 Bake for 45 minutes. Cool.

By Rhea Faber

Sweet Potato Creme Brulee
Snack

Sweet Potato Creme Brulee

5.0

Prep
10 min
Cook
45 min
Total
365 min

Instructions

  1. 1 Heat oven to 300 degrees F.
  2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
  3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
  4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
  5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
  6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
  7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
  8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
  9. 9 Transfer to the refrigerator and chill for 5 hours.
  10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Banana Coconut Loaf
Snack

Banana Coconut Loaf

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  2. 2 Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

By Carol

Bishop's Bread II
Snack

Bishop's Bread II

4.5

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
  3. 3 In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
  4. 4 Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
  5. 5 Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

By Lovesmurfs

Hawaiian Banana Nut Bread
Snack American

Hawaiian Banana Nut Bread

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. 2 In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Saundra

Tres Leches Cake from Reynolds Wrap®
Snack American

Tres Leches Cake from Reynolds Wrap®

Prep
30 min
Cook
25 min
Total
235 min

Instructions

  1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
  2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
  3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
  4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
  5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
  6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
  8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Whipped Shortbread Cookies
Dessert European

Whipped Shortbread Cookies

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  2. 2 Beat flour, butter, and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until very light and fluffy, 8 to 10 minutes; dough should look pale, soft, and airy.
  3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Top each cookie with a cherry quarter.
  4. 4 Bake in the preheated oven until bottoms are light golden, 18 to 20 minutes. Cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely.

By William Uncle Bill Anatooskin

Jill's Summer Sangria
Drink European

Jill's Summer Sangria

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
  2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
  3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Empire Biscuits
Dessert European

Empire Biscuits

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

By Marcie

English Trifle
Dessert European

English Trifle

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Slice strawberries and sprinkle them with sugar (if needed). Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  3. 3 Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.
  4. 4 Spread half of the pudding over the fruit. Repeat layers in the same order.
  5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; spread over top of trifle.
  6. 6 Garnish with almonds and berries if using. Chill trifle for 30 minutes or until ready to serve.

By Teri

Sangria! Sangria!
Drink European

Sangria! Sangria!

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
  3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

Tipperary Biscuits
Dessert European

Tipperary Biscuits

4.3

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
  3. 3 Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
  4. 4 Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
  5. 5 While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light.
  6. 6 Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.

By GERBERA2000

Bacon-Wrapped Cherries
Dinner American

Bacon-Wrapped Cherries

4.7

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Wrap each cherry with a bacon half, secure with a toothpick, and arrange on a baking sheet. Drizzle reserved cherry juice over wrapped cherries.
  3. 3 Broil in the preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

By Aaron Jones

Pineapple Glaze for Ham
Dinner American

Pineapple Glaze for Ham

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
  3. 3 Combine brown sugar and reserved pineapple juice in a medium microwave-safe bowl. Mix and microwave for about 5 minutes, until mixture is thick.
  4. 4 Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

By Jackie

3-Ingredient Shortbread Cookies
Dessert

3-Ingredient Shortbread Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C.)
  2. 2 Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.
  4. 4 Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

By Carol

Orange Drink
Drink

Orange Drink

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Empty frozen orange juice into a large pitcher. VERY SLOWLY pour in the ginger ale. It is extremely important that you pour slowly because the soda will foam up and lose its carbonation if poured fast. Gently stir until all of orange juice is melted. Toss in all but 4 of the orange slices.
  2. 2 Cut reserved orange slices in half. Pour beverage into 8 glasses and garnish with half slice of orange and a cherry.

By TINAHOLLI

Chocolate Covered Cherry Cookies I
Dessert

Chocolate Covered Cherry Cookies I

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Combine flour and sugar. Cut butter into flour as for pie crust.
  3. 3 Press mixture into an 8 x 8 inch pan. Bake for 20 minutes.
  4. 4 While warm, cut into 36 squares. Place squares in pan lined with wax paper. Let cool.
  5. 5 Place a cherry half on center of each, cut side down. Melt chocolate over low heat. Cover cherry with a spoonful of melted chocolate. Chill for a few minutes in refrigerator until chocolate is firm.

By Carol

Mice
Dessert

Mice

4.9

Prep
45 min
Cook
Total
75 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
  3. 3 Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

By lovemykids

Succulent Pork Roast
Dinner

Succulent Pork Roast

4.1

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
  2. 2 Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
  3. 3 Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

By JoyLee

Creamy Fruit Salad II
Dessert

Creamy Fruit Salad II

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine the cream cheese and condensed milk; blend until smooth.
  2. 2 Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
  3. 3 Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

By Cynthia R