CHERRY CHOCOLATE CHIP COBBLER and NEW FALL FAVORITES

It's Labor Day weekend...
we are finally ready to
finish out the fall decorating
and plan the fall gardens.....
Let's really celebrate the season......



 Hello Kindred Spirits...
I have a few fall finds that I am loving right now...
both are from Walmart!

They have done it once again....
brought us beautiful fall designs and scents on
their seasonal candles which cost less than $5.00 each..
I purchased the FALL FARMHOUSE scent...
it's heavenly!!!

The second item I picked up was this beautiful, soft and cozy
plaid throw!
In fact, it's a marvelous fall plaid with fleece and soft sherpa..
I purchased two and am thrilled with this throw!
Lucy has claimed one for herself.....

It's time to bring out the crockpots...
I tried a delicious new fall dessert
that is so easy to prepare and the family
loved..perfect for an evening by the firepit....
This begins with a can of CHERRY PIE FILLING...

Next up is a box of yellow or golden butter cake mix



Sprinkle in chocolate chips and one stick of melted butter

The pairing of cherry and chocolate will make your heart sing....

Slow Cooker Chocolate Cherry Cobbler
 1 can (21 ounces) cherry pie filling
 1 package (15.25 ounces) yellow cake mix
1 stick butter, melted
 1/3 cup chopped pecans
1/3 cup chocolate chips whipped topping or vanilla ice cream, optional

 Spray your slow cooker with nonstick spray. Evenly spread the pie filling in the slow cooker. Mix the cake mix and the butter in a medium bowl. Stir in the pecan pieces and chocolate chips. Spread this mixture evenly over the cherry pie filling in the slow cooker. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours. Serve warm in dishes, topped with whipped topping or ice cream, if desired.

CHERRY COFFEE CAKE...EASY AND SO DELICIOUS

Oh honey...
you are going to want to save this recipe
to add to your favorites!
I came across this little gem on Pinterest
the other day and what caught my attention
is that this is made with a can of PIE FILLING!!!!



Choose any flavor you wish and it comes together
with few ingredients, smells incredible while baking
and it's gonna go fast....absolutely delicious

1 ¼ Cups sugar, divided

¾ Cup vegetable oil

4 eggs

½ tsp. vanilla

2 Cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 can (15 ¾ oz.) any fruit pie filling, even lemon pie filling

Instructions

Preheat oven to 350°. Spray a 13x9" or 11 ¾ x 7 ½" baking dish 

In a stand mixing bowl, combine 1 cup sugar, oil, and vanilla; mix well. 
 Add eggs; beat until lightly lemon-colored. 

In a mixing bowl, combine the flour, baking powder and salt. With mixer on low, add the flour mixture and mix until just combined. Give it a final stir by hand to make sure the flour isn't stuck at the bottom of the bowl.

Pour half of the batter into the prepared pan. Carefully top with the pie filling, smooth to the edges with the back of a large spoon. Pour the rest of the batter over the top of the pie filling.

Sprinkle the remaining ¼ cup sugar over the top of the cake, then bake for 30-40 minutes, until the top is golden brown. Cool on a wire rack in the pan.

This would be lovely to serve for a weekend morning breakfast.
having a friend over for coffee, your book club or bridge group!

Oh, how I love cherries......

Lucy on morning watch....

THE BEST DESSERT FOR YOUR SPECIAL DINNER GUESTS...MARSALA ICE CREAM WITH AMARENA CHERRIES

 The spring and summer season is a wonderful time to
throw a party....
set the table with beautiful dinnerware, linen napkins,
light the candles and serve your special guests
a dinner to remember....
and I have just the dessert to put your celebration
over the top.....

This is a brilliant and somewhat sophisticated blend
of ice cream, Marsala Wine, Amarena Cherries and Biscoff Cookies....

Start with a good quality vanilla ice cream....
make sure it is a tiny bit melty from the freezer....just a tad.....

Drizzle about 2 T. Marsala wine over the ice cream.....

This smells soooo good.....

Take a generous spoonful of Amarena Cherries over the ice cream and wine....
drizzle a bit of the juice over this also....
Imported from Italy, Amarena cherries are often
used for an Old Fashioned or Manhattan's.
They are lovely used with bourbon, whiskey and brandy. 
Of course they make a delicious topping for ice cream, gelato and cheesecake!

Surround this goodness with a bit if real whipped cream and add
two Biscoff cookies on the side....absolutely heaven.....
This recipe was shared by the creator Cortney LaCorte!
Cortney used Sherry in her recipe and I chose to substitute Marsala....

CHERRY YUM YUM

Good Morning my sweet friends....
It's December.....let's enjoy the entire month
as we head toward Christmas Day!

You are going to love today's recipe...
it's so easy to prepare and takes few ingredients!



You know the saying..."All hearts go home for Christmas!"

It's very true for me....
I am flooded with delightful memories of
the holiday season growing up....
My parents made this a very happy and special time for us
and I become a bit melancholy thinking about those times......
This was a dessert Mother made and I can still recall
this dish being served on Christmas Eve....
it calls for Dream Whip...remember that? 

Dream Whip was used in several dessert recipes back then....
this was before Cool Whip.......

I had almost forgotten how delicious this was....

A buttery crust made with real graham crackers......

And...a topping of my favorite pie filling....CHERRY!!!!!

Can you see how pretty this is to serve at Christmas time.....

I could stop right here....and enjoy a big spoonful of this creamy delight......

Okay....you have waited long enough....here's the recipe......

CHERRY YUM-YUM
1 1/2 cps graham cracker crumbs
1/2 cup butter, melted
1 package of Dream Whip
1/2 cup milk
3/4 cup sugar
1 t. vanilla
1 8 ounce package of cream cheese
1 22 ounce Cherry pie filling

Mix together graham cracker crumbs and melted butter.
Press into a greased 8-inch square baking dish.
Set aside.

In a large mixing bowl, beat Dream Whip and milk
until stiff peaks form.
Add the sugar, vanilla and cream cheese
and beat until well blended.
Pour half of this mixture over the crust.
Spoon half the pie filling over this.
Cover with remaining cheese mixture and spoon remaining
pie filling over all.
Refrigerate before serving.

Yes ma'am....it's gonna be good y'all!

CHERRY COBBLER.......EVERYONE'S FAVORITE!

Everyone seems to love a warm fruit cobbler

no matter what season it is!

This is one of my go-to favorites

that can be prepared with any fruit pie filling..

today.....it's all about the cherries!

My favorite buttermilk biscuit mix happens to be Pioneer Brand

but of course,  Bisquick can be used also!

This makes a divine cobbler so you can count on this

to be a beautiful sweet ending to serve your company!

CHERRY COBBLER

1/2 cup sugar

1 cup Pioneer Buttermilk Biscuit Mix

1/4 cup cold butter

1/2 cup Half and Half

1/4 t. vanilla

21 ounce can fruit pie filling

1/4 cup melted butter

Heat oven to 375 degrees. 

Mix sugar and baking mix.

Cut in cold butter until mix is crumbly.

Mix in cream and vanilla.

Shape into a ball, wrap in plastic wrap

and refrigerate for 30 minutes.

Pour pie filling into a 8x8- inch baking dish.

Roll chilled dough onto floured surface.

Place over fruit filling.

POUR 1/4 cup of melted butter over all

and sprinkle with sugar.

Bake for 30 minutes until golden.

Now, if you have vanilla ice cream....

by all means, top each serving with a scoop!!!

Y'all enjoy....this is a keeper!!!!

CHERRY CHEESECAKE...PERFECT EVERY TIME!

This is considered to be a family heirloom recipe...

my grandmother made this every summer

and we were so excited when this was featured

on her big dining table on Summer evenings...

my cousins would come and it would be a family

affair with lots of talking and laughter....

sweet, sweet memories those are!

CHERRY CHEESECAKE

 1 Duncan Hines Yellow Cake Mix

1 1/2 T. vegetable oil 

2 – 8 oz. packages of Cream Cheese

 ½ C sugar

4 eggs

1 ½ Cup milk

3 tsp. vanilla

1 can of your favorite pie filling -we love cherry or blueberry

Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix. In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into the bottom of a 13” x 9” baking dish.

 In the same bowl, blend cream cheese and sugar. 

Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.

 At low speed slowly add milk and vanilla. 

Mix until smooth and pour into crust. 

Bake at 300 degrees for 45-55 minutes until center is firm. 

Cool and top with your favorite pie filling.

ESTELLE'S SWEET TIP

Thaw a bag of frozen strawberries

and one bag of frozen raspberries 

in a medium mixing bowl.

Sprinkle with sugar and allow to marinate

in the refrigerator.

When ready to serve your cheesecake,

top with a spoonful of the cold berries,

over the cherry pie filling.

Serve with whipped cream.

A HOLIDAY CLASSIC OF CHERRIES IN THE SNOW

Traditional colors are gracing the foyer table......

And....I found one new item that was the perfect addition.....

This dessert was a holiday classic when we were younger.

Mother's friend, Annie Dean, would always serve this

at our Chritmas parties.

It was a favorite by so many, and I love making this once a year

to remind me of all those wonderful times!

Cherries in the Snow

6 Egg whites

1/2 Teaspoon cream of tartar

1/4 Teaspoon salt

2 3/4 Cup sugar

6 Ounces softened cream cheese

1 Teaspoon vanilla

2 Cups whipping cream

2 Cups miniature marshmallows

1 Can (21 oz.) cherry pie filling

1 Teaspoon lemon juice

2 Cups frozen strawberries

Heat oven to 275 degrees. Grease a 9" x 13" pan.

Beat egg whites, cream of tartar and salt until frothy.

Gradually beat in 1-3/4 cup sugar. Beat until stiff and glassy, about 15 minutes.

Spread mixture in greased pan.

Bake for 60 minutes. Turn off oven leaving meringue inside to cool overnight, about 12 hours.

Remove pan from oven after about 12 hours.

Mix together cream cheese, 1 cup of sugar and vanilla.

Gently fold in whipped cream and marshmallows. Spread over meringue and refrigerate overnight for about 12 hours.

Top with a mixture of the cherry pie filling, strawberries and lemon juice. 

SKILLET CHERRY COBBLER

If you are southern, then chances are you 

already know how to make a quick delicious fruit cobbler.

This recipe is one that is very versatile and

can be made with any fruit pie filling of your choice!

It is buttery good....

want to add ice cream?

Proceed with caution....

you will want a second serving!

 1 large (29- ounce) can cherry pie filling

1 cup of butter, melted

2 cups sugar

2 cups flour

2 cups milk

2 teaspoons baking powder

Preheat oven to 350°.

Pour can of cherry pie filling into a 10 inch skillet.

Pour melted butter over the pie filling.

Mix sugar, flour, milk and baking powder together to form batter.

Pour batter over cherries and butter.

Bake for 30 to 45 minutes until top is golden brown.

ESTELLE'S CHERRY PINEAPPLE CRISP

 

ESTELLE'S CHERRY PINEAPPLE CRISP   1 (21 ounce) can cherry pie filling 1 small can crushed pineapple, do not drain 1/2 cup all-purpose flour 1/2 cup rolled oats 2/3 cup brown sugar

3/4 teaspoon ground cinnamon
1/2  teaspoon ground nutmeg

1/4 cup chopped pecans

1/3 cup butter, cut into chunks

 

Preheat oven to 350 degrees F . Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
	In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
	Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

 

 

Now wait a minute......we're not quite finished......

 

Top this yummy fruit crisp with a scoop of Mixed Berry Sherbet! 

It’s a Taste of Summer!

 

CHERRY YUM-YUM.....HERE COMES THE DUKE

There is no doubt about it....little boys can melt your heart!  

 

 

And......drive you nuts while making you laugh!

 

We are preparing for our summer visit with ole Luke the Duke! I have a few fun little items for the dinner table when he is having lunch with Maine Grandma....that's me!

What is cuter than a fat little pig saying..."Hi! Hi! Hi!"

 

Is this adorable or what? Puppy dogs and balloons....perfect for snacks by the pool!

I chose this recipe for our cooking lesson together!

I love the name and we all love cherries!

 

If you have a cherry lover in your family, this is a recipe you will want to keep!

The name says it all honey!

CHERRY YUM-YUM

~A Taste of Pisgah

3 cups of graham cracker crumbs

1 1/2 sticks butter, melted

2 envelopes of Dream Whip

1 8 ounce package cream cheese

1 cup milk

3/4 cup sugar

2 cans cherry pie filling

Mix graham cracker crumbs with melted butter. Spread 1/2 of this mixture into a 13" x 9" casserole dish. Pat crumb mixture down firmly. Beat the two envelopes of Dream Whip, cream cheese, milk and sugar in a mixing bowl until thick. Spread 1/2 of this mixture on top of the crumbs. Spread the cherry pie filling on top, then spread the remaining whip cream mixture on top of the pie filling. Sprinkle with remaining graham cracker crumbs. Chill for 24 hours before cutting!