Recipe: Cherry Slice Dessert

This recipe has been in my family for over 20 years, my kids always ask for their own pan at Christmas, and I cant resist when I make it, its habit forming. With a shortbread crust and the second layer similar to a pecan pie it is delicious!!!

Before starting use my tip for easy 

removal from pan and ease of cutting.

Cookie Crust:
1 cup flour
1 cube butter
2 Tbsp powder sugar
Mix ingredients until crumbly, press into foil covered 9x13 pan
Bake ONLY 12 minutes 375͒

Mix together and spread over crust 2nd Layer
In small bowl mix ingredients well
1 cup sliced maraschino cherries (reserve juice from cherries)
2 eggs slightly beaten
1 cup brown sugar (I have cut back on the brown sugar to 3/4 cup)
1/2 t. baking powder
1 tsp. vanilla
pinch of sale
1 cup chopped nuts (your choice) walnuts, pecans, etc

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool

Remove from pan before icing. Pull down edges of foil from sides to make easy cutting into 1 ½ inch squares and serve. Best if covered and can be stored in fridge.

Icing:
1 cup powder sugar
1/2 Tbsp. milk
3/4 tsp. reserved cherry jucie
Mix together milk, ½ teaspoon almond extract and powdered sugar.
Whisk together until there are no more lumps, put in ziplock, cut a tiny hole and drizzle over cooled bars.

Notes:

You can freeze these without the icing.

The original recipe called for candied fruit, (which I leave to fruit cake) I just dont like candied fruit, Oh I said that, so I changed to Maraschino cherries.

I have changed the name from cherry bars to “Cherry Slice” and instead of granulated sugar I use powered sugar in the crust.

This is a holiday tradition I usually make at Christmas but its good anytime, so it is kept for special occasions and to take for a desert to take to parties. You cant leave it alone!!

Weekends Are Fun Blog Hop

Weekends Are Fun is a blog hop for many different kinds of posts, whether you have just made something, written a tutorial, have a recipe to share, flowers, garden ideas, inspiration, well you get the idea. I would love for you to share your blog, and do me a favor and share this hop. Last week we had 47 participants and I would like to increase that with more blogs visiting to share their blogs, I want this to build, so as everyone knows sharing is an important of getting the word out.

Note: All links will be Pinned To Our Pinterest Party Board  Oh and I have 7,041 followers so far. 

NEW to “Weekends Are Fun” is my way of giving back by featuring new friends, to share a little about them, so here we go!!

                           

                                

Ann Marie aka Nana (pronounced NahNah) is married, has 2 married daughters and a teenage son a Mancoon cat named Miss Kitty and 2 granddaughters.  She considers herself passionate about vintage junk and Nah Nah things. And as you can see from the photos loves to garden with flare.  You can meet her and read more at Musings of a Vintage Junkie

          

 Arlene Mobley author of FlourOnMyFace.com  I am a  food blogger , social media lover, food photographer, recipe developer, mom and grandmother who loves all things food and is Pinterest obsessed these days. Recently discovered she like wine after sampling different varieties as she talks about in her post from last Weekends Are Fun linky. You can meet her and find her delicious recipes at Flour On My Face

Just a few Rules: Link up your blog and leave me a comment I will return the favor.

 Some questions to ponder– If God sneezed, what would you say to him?

How do you feel about something “new” and “improved”?

I would love if you Follow Me, I promise to return the favor with a comment and follows!!

Other Weekend Hops I Follow ♥ Follow Who Crafty Spiced ♥ Friday Blog Hop ♥ Freedom Friday ♥ Family Fun Friday Blog Hop ♥ Lets Get Social ♥ Super Handmade Sunday ♥ Super Sunday Sync ♥Claire Justine  ♥The Pin Junkie  ♥ A Peak Into My Paradise  ♥ Friendship Friday 

So now please add our link, you can add 2, please keep them family friendly and fun!!

An InLinkz Link-up

Weekends Are Fun Blog Hop

Guest Post Erin Slocum Homemade Backed Beans

I have asked Erin to share her recipe with my readers, she is an avid blogger, she has a sweet family of 8 na home schools her kids. They are a gluten free family, which she says is sometimes a challenge. They have goats they milk twice a day, they raise sheep for both meat and their woo, they have chickens so their eggs are free range and they raise quarter horses.

If you would like to get to know her better you can visit her blog:

For Him & My Family

Homemade Baked Beans-from scratch

Baked beans from a can are expensive.  My family loves baked beans so I knew I had to come up with a way to make my own baked beans that was cheaper.  This is what I've come up with.

Buy a bag of dry pinto beans.  Soak them overnight in a pan of water.  Remove any beans that float.  Drain the water off the beans.  Put fresh water with the beans and cook until the beans are tender.  Drain off the water.  Place beans in large bowl.  Add bacon pieces, one chopped onion, 1/2 cup brown sugar, 4 oz of tomato sauce and one bottle of barbecue sauce.  Mix all together well.  Place in baking dish and bake at 350 degrees for one hour.  Enjoy!

We love these and they are much cheaper than buying off the shelf.  Depending on the size of bag of dried beans you may need more or less of the tomato sauce.  I like to use more barbecue sauce than tomato sauce because we like the flavor better.  I just use the original flavor barbecue sauce since I add the brown sugar and bacon to my beans.

The beans as part of our lunch today.

Recipes Lovers!! Cinco De Mayo Southwestern Egg Rolls

In celebrating Cinco De Mayo I went searching for some 
great recipes and found this one that reminds me of Chilis Southwestern Eggrolls that are an appetizer, 
but I have always have ordered as my entree, they are very filling and taste so good.
And I went in search of the recipe and found it at Allrecipes.com and wanted to share
it with you, [Click Here]

Source: allrecipes.com via Karren on Pinterest

Jambalaya Recipe (my way)

Jambalaya (my way)

I start with Jenn'o Turkey Sausage, celery, chopped red onions, 

green pepper, green onions, chopped tomatoes and basmati  rice

So with these ingredients assembled I sauteed the celery, onions, chopped garlic, 

green pepper, green onions, in 4 tbsp olive oil. When vegetables are

tender I add the sausage chopped tomatoes, and par boiled rice, seasoned with

salt, pepper, cayenne, garlic, onion powder and a non-salt seasoning.

I like to use a Dutch Oven to cook in, 

its heavy and can withstand high heat for fast sauteing. 

After all ingredients are mixed and simmer for 25-30 minute on low.

Recipe: Things I have on hand

I whole Jennie O  Smoked Turkey Sausage

1 1/2 C basmati rice rinsed and par boiled *

2 cups celery chopped

1 large red onion chopped

1 bunch green onions chopped

2 cups chopped tomatoes

4 garlic cloves chopped

2 large cans diced tomatoes

I prep all ingredients by washing and chopping. Saute all fresh vegetables until onion turn's clear, add chopped sausage, can tomatoes and parboiled rice, let simmer for about 20-25 minutes, just for spices to

mingle with ingredients. Flavor with onion and garlic powder, cayenne, salt and pepper to your taste. I leave this to you and your families palate. 

*Hint: to get rid of some of the carbs in rice I soak in cold water and rinse several times before using in recipe

Sometimes I add cut up chicken, sauteed in oil before adding at the same time I add tomatoes for a hardier meal! You can add more or less of vegetables listed above depending on what you have on hand.

Enjoy!! If you have a favorite recipe you have shared on your blog share it in a comment

Free eCookbook – Welcome to Amish Country: 16 Easy Amish Recipes from Mr. Food will help you relive the magic of Amish cooking, from a hearty breakfast to an irresistible dessert! Turn mealtime into the essence of “quick & easy” cooking with our free Amish eCookbook. Click Here

Family Favorite Pan Cherry Slice Recipe

My Traditional Family Cherry Slice Bars

TIP:  I use an extra long piece foil to cover a 13x9 pan, turn pan upside down
to form another pan,( dull side up ) then insert this into the baking pan. This will act like a liner and when
bars are completly cool, ( I place in fridge ) after bars are completely cooled, use the extra length to lift the bars
out of the pan ( before icing ). I cut the bars with a long knife into squares, then drizzle icing.

Cookie Crust:
1 cup flour
1 cube butter
2 Tbsp powder sugar
Mix this until ingredients are crumbly, press in 9x13 pan bake ONLY 12 minutes 375

2nd Layer
In small bowl mix ingredients well
1 cup sliced maraschino cherries (reserve juice from cherries)
2 eggs
1 cup brown sugar
1/2 t. baking powder
1 tsp. vanilla
pinch of sale
1 cup chopped nuts (your choice)
Mix together and spread over crust, bake 25 minutes or until
toothpick inserted in center comes out clean. Cool

Icing:
1 cup powder sugar
1/2 Tbsp. milk
3/4 tsp. reserved cherry
Mix together milk, ½ teaspoon almond extract and powdered sugar.
Whisk together until there are no more lumps,
and drizzle over cooled bars.
Cut into 1 ½ inch squares and serve.

You can freeze these without the icing.

I have made this adapted version of cherry bars which I always called Cherry Slice from a recipe that
used candied fruit, and I reduced the granulated suger using powered sugar in the crust instead.

When my kids were teens, they all had to have their own pan of Cherry Slice!

This is a holiday tradition and kept for special occasions and to take for a desert to friends house.

Rubbed Barbecue Ribs~ BBQ Sauce from 2005 Martha Stewart Magazine

I wanted to share with you a recipe for rubbed ribs that I have been making for about 3 years now, 

after I found the recipe in a  2005 Martha Stewart Magazine "which I still have", I don't throw her's away!! 

So on about the great recipe's, I have been told by friends and family, that it would be good in a cook off,

not that I would participate, but sounds fun, I did have a friend in 

New Orleans, invited me to cook off with him, but I never made it there.

So, I want to share this recipe as I found it again on her website, make it easy, 

for you to print the shopping list and recipe too.

Here it is if you excited to see it Recipe there is also a video!!

They are called "Oven Roasted Ribs  

The recipe is actually a rub that you coat the ribs on both sides and can be done the day before 

 then baked, and I have baked them in the oven or put them on the grill 

rapped tightly in foil, on a pan, when it is hot in the summer and don't want to heat up the house.

I have used both a regular rack of ribs and pork loins, love the loins!

The rub also is different because it has cocoa and paprika in it, which I thought was strange, 

but I wont question those that created this recipe because it is delicious!!!

This is Martha's Photo
very nice.

My Ribs Before Rub

My Ribs After Rub

Then there is a Barbecue Sauce", plan some time

to start early as the sauce simmers for 2 hours and you don't want to miss

this great recipe, and if you have left overs, you can freeze the sauce.

Note about the BB sauce: the recipe says to put into blender, after I tired it 

it that way, I opted to just leave chunky as that is what my family likes it.

Hope You Will Enjoy!!

Here is the recipe for both the ribs and sauce Click Here plus a video!!

I thank you for stopping by, I love meeting new friends. Please contact me if there's something I can do for you. This post may contain affiliate links. By clicking these links you are helping to keep this site running. I would love a "Tweet" Thanks!

Mini Pumpkin Bundt Cakes With Cream Cheese Drizzle

I Had to share this awesome recipe I found on The Skinny Chick

Mini Pumpkin Bundt Cakes

This is easy to make and makes a great presentation
for entertaining. One of her tricks is using a product called Baker's Joy but if you cant find it you can use shortening and dust your pans with a light dusting of flour, the way my grandmother taught me when baking cakes to make them fall out of the pan clean, no sticking.
Check out her recipe...........Yummy!!
The Skinny Chick Blog

Momma K's Green Beans

Momma K's Green Bean for (2) cans "French Style Green Beans"

This recipe was originally from my sister-in-law the first time she came to Thanksgiving dinner about a million years ago. It is not like the soup recipe, its much more delicious, I call it Yumculicous!!! My family has loved it for years and we never go through the holidays without making it for Thanksgiving and Christmas dinners.

I have made this to take to friends homes and am told they have never tasted a Green Bean dish like this before. Maybe its because its made with love, or the sharp cheese, or that I use "French Style Green beans". But what ever it is, its AWESOME!!!! It is so rich in flavor, not like any other that you have taste.....Would love to hear your experience..........

Single Batch

Ingredients:

1 4 oz cans mushrooms (reserve the juice to use in sauce)

1/2 cup butter

About 1/4 cup flour

1 t. Tabasco 2 t. soy sauce 1 t. salt 1/2 t. pepper

1 medium onion chopped

2 c. milk
1 c. cream of can milk

1 1/2 c. grated sharp cheese

2 cans French Style Green Beans (well drained)

Sliced Almonds for garnish

Double Recipe not exactly doubled (4 cans french style green beans)

2 4 oz cans sliced mushrooms

1 c. butter 

About 3/4 c.flour (enough to soak up flour)

2 t. Tabasco 4 t. soy sauce 2 t. salt 1 t. pepper

2 1 large onion chopped

3 c. milk
2 c. cream 

1 1/2 c. grated sharp cheese

4 cans French Style Green Beans drained

Drain mushrooms, reserve liquid for sauce. Saute chopped onions in butter until clear, add flour,

mushrooms, Tabasco, soy sauce, salt and pepper. Then add reserved liquid of mushrooms stirring

until mixed. Slowly add the milk, cream and reserved liquid from mushrooms. While stirring gradually bring to boil on Medium heat.  When the sauce thickens to desired consistency, turn heat to low, add the sharp cheddar cheese, stir until blended.

Pour over green beans. mix gently, add garnish of almonds to follow the shape of your baking dish and bake at 350 for about 45 minutes until bubbly around the edges.  Enjoy!!!

If you have any left it is great the second day!!! Happy Holidays!!!!