1 jar (10 oz) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup slivered almonds
ALMOND BUTTER
1/2 cup butter, softened
1 Tbsp slivered almonds, finely chopped
1/2 tsp almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters, blot dry and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.
Pour into greased 9x5 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, combine almond butter ingredients. Serve with bread.
AND
Quilt-Topped Corn Bread from Taste of Home Contest Winning Annual Recipes 2010
2 cans (4 oz each) whole green chilies
1 large sweet red pepper
2 packages (8.5 oz each) corn bread/muffin mix
1 can (14.75 oz) cream-style corn
1 an (11 oz) Mexicorn, drained
1 cup (4 oz) shredded reduced-fat cheddar cheese
2/3 cup water
1 egg, lightly beaten
1/4 cup egg substitute
Coat two 9-inch round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a starburst pattern in each pan. Cut the red pepper into twelve 1/4 inch slices and to 1 inch circles. Place slices between the chilies and circles in the center.
Place corn bread mix in a large bowl. Combine the corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.
Bake at 425 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.
Sybil made: Buffalo Chicken Salad from Family Circle Magazine
Coat nonstick skillet with cooking spray. Cook 1 lb. chicken tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with 3 TBS. hot sauce (such as Frank’s).
In small bowl, stir together ½ cup crumbled blue cheese, 3 Tbls. sour cream, 3 Tbls. milk, 3 Tbls. mayonnaise.
Combine 1 cup chopped romaine lettuce hearts and ½ head iceberg lettuce in a large serving bowl and add 2 stalks celery cut into ¼ x 2 inch matchsticks, and 1 cup shredded carrots.
Drizzle dressing over salad. Toss well to combine. Top with chicken.
Serves 4
AND
Oatmeal Strawberry Bread from AllRecipes.com
3 cups flour
1 tsp. salt
1 ½ cups rolled oats
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
1 Tbls. ground cinnamon
1 ¼ pounds fresh strawberries, sliced
2 tsp. baking powder
¼ cup rolled oats
Preheat oven to 350 degrees. Grease two 7 x 3 inch loaf pans.
Stir together the flour, 1 ½ cups rolled oats, sugar, cinnamon, baking powder, and salt in large mixing bowl; in another bowl whisk together the vegetable oil and eggs; stir into flour mixture until moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining ¼ cup of rolled oats.
Bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 5 minutes before cooling completely on wire rack.
DeeAnn made:
PEANUT-NOODLE SALAD from MyRecipes.com
This can be easily halved for a weeknight side dish. Serve chilled or at room temperature.
2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.
AND
BACON PEA RANCH SALAD from AllRecipes.com
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving
Judy made a yummy fruit salad.
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