Chocolate Dipped, Stuffed Cherries

1 1/2 pounds fresh dark sweet cherries with stems

1 package (8 oz) cream cheese, softened

2 Tbsp ground hazelnuts; I used marzipan (almond paste) and it turned out great

2 Tbsp maple syrup

2 cups vanilla or white chips

2 cups chocolate chips

10 tsp shortening, divided

Pit cherries through the sides, leaving the stems intact.  Ina  small mixing bowl, beat cream cheese until smooth.  Stir in nuts and syrup.  Pipe into cherries.

In a small microwave-safe bowl, melt vanilla chips and 5 tsp shortening at 70% power (or in 15 second increments.)  Stir until smooth.  In another bowl, melt the chocolate chips with 5 tsp shortening; stir until smooth. 

Holding stems, dip half of the stuffed cherries into the vanilla dip; allow excess to drip off.  Place on waxed paper let stand until set.  Repeat with the other half of the cherries in the chocolate dip.  Reheat dips if necessary, and drizzle the white dip over the chocolate cherries and vise versa.  Store in an airtight container in the refrigerator.

Yield: 5 dozen cherries

Mixed Berry Lemonade

3-5 lemons (depending on size and strength)

1 cup sugar

2 cups mixed berries (not frozen)

5-6 cups water

Place the berries with 2 cups of water in the blender and puree completely.  Strain the mix and discard the seeds. 

Juice the lemons and add juice to the berry puree and the rest of the ingredients in a pitcher.  Mix well and serve cold.

Chilled Raspberry Soup

1/3 cup cranberry juice

1/3 cup sugar

5 1/3 cups raspberries

1 1/3 cups sour cream

In a blender, combine the juice, sugar, and raspberries; cover and process until blended.  Strain and discard seeds.  Stir in the cour cream.  Cover and refrigerate for at least 2 hours.  Serve in small portions.

Chocolate Chip Scones

1 2/3 cups flour

1/4 cup packed brown sugar

2 tsp baking powder

1 tsp ground cinnamon 18 tsp salt

1 cup heavy whipping cream

1/2 cup mini semisweet chocolate chips

1/4 cup milk chocolate English toffee bits

1 Tbsp butter, melted

Glaze

1/4 cup powdered sugar

4 1/2 tsp spreadable cream cheese

2 1/4 tsp milk

1/4 tsp vanilla extract

In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt.  Stir in cream just until moistened.  Stir in chocolate chips and toffee bits.

Turn onto a floured surface; knead 10 times.  Pat dough into an 8 in circle and cut into six wedges (or cut with cookie cutters).  Separate and transfer to a lightly greased baking sheet.  Brush with butter.

Bake at 375 degrees for 16-20 minutes or until golden brown.  Combine the glaze ingredients; drizzle over scones.  Serve warm.

Orzo Pasta Salad

This is my friend, Janet Schlosser's, recipe and it's absolutely fabulous!

1 box of orzo pasta
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)

Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard

whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!

Chocolate Cherry Glazed Cookie Bites

1 pouch Betty Crocker double chocolate chunk cookie mix

1/3 cup chopped maraschino cherries, drained

1/3 cup vegetable oil

2 Tablespoon maraschino cherry juice

1 teaspoon almond extract

1 egg

3/4 cup Betty Crocker Rich and Creamy chocolate frosting

24 maraschino cherries

Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, chopped cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.

Bake at 350 for 12-14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.

Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with a cherry.

Zesty Beef and Vegetable Stew

1 lb beef stew meat, cubed
1/2 cup onion, chopped
2 tsp garlic, minced
2 cups cabbage, shredded
2 cups frozen corn
2 cups frozen green beans
2 cups carrots, sliced
4 cups hot and spicy tomato vegetable juice
1 14.5 oz can Italian tomatoes
2 Tbl Worchestershire sauce
1 tsp basil
1 Tbl sugar
1 tsp salt
1/4 tsp pepper

Place beef in slow cooker. Add onion, garlic, shredded cabbage, corn, green beans and carrots. Combine tomato vegetable juice, stewed tomatoes, Worchestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours.