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Chocolate Cherry Bars

1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten

Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips
Preheat oven to 350. Grease and flour a 9×13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed. Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars.

Chocolate Cherry Sheet Cake

1 pk Pillsbury Plus Devil’s Food Cake Mix
1 Can (21-oz.) cherry fruit pie filling
1 ts Almond extract
2 Eggs; beaten

Frosting: 1 c Sugar 5 tb Butter or margarine 1/3 c Milk 1 pk (6-oz.) semi-sweet chocolate chips

Heat oven to 350 degrees F. Grease and flour 13×9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Makes: 12 to 16 servings.

Chocolate Cherry Ice Cake

1/2 lb German sweet chocolate
1/2 c Cherries
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)

Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.

Cherry Chocolate Cookies

1 c Margarine or butter
3/4 c Packed brown sugar
2 Egg yolks
2 oz Semiswet chocolate; melted and cooled
1 1/2 ts Finely shredded orange peel
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
2 1/4 c All-purpose flour
1 1/2 c Finely chopped pecans (to 2)
2 Egg whites
3/4 c Cherry jelly or preserves

In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip eah ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.

Chocolate Dipped Cherry Cookies

1/2 c Whole almonds;, chopped & divided
1 pk (18.25 oz) cherry-flavored cake mix
1 Egg
1/3 c Vegetable oil
2 tb Water
1 1/2 c Semisweet chocolate chips, melted
2 ts Vegetable oil

Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13″ baking stone. Bake 13-15 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen.

Chocolate Cherry Cream Pie

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9″ pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.

Joe & Katrina Thompson
www.stallionstore.com
contact@stallionstore.com

submitted by Charlotte J. Crockett

Irish Stew
3 to 4 lbs leg of lamb, cut into 1 1/2″ cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour

Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.
Serves 6.

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About the Author: Charlotte J. Crockett is a 46 year old mother of 3 children and a grandmother of 4 boys…all under the age of 2. She has been happily married for 28 years to a wonderful man who spoils her rotten. She was born in Germany and spent the early part of her life traveling in Europe. She is bilingual. Besides English she also speaks, reads and writes German. Although she is getting rusty with it. She is a member of the National Gardening Association.

Irish Dinner:
Top o’ the mornin’ to ya.
Mix cookies first..then start the rest.

Potato Soup

3 tbsp. butter or magarine
1 onion chopped
1 stalk celery chopped
3 cups water
2 medium potatoes, peeled and diced
3 cups of milk
Melt butter in a large pot and add onion and celery. Cook for 10 minutes over med. heat, stir. Stir in one cup of water, cover and simmer about 10 minutes more. Add potatoes and 2 more cups of water, cover and cook 10 minutes . Stir in milk, cover and cook until potatoes are tender, about 10 minutes. Add salt and pepper; sprinkle paprika on top…add a sprig of parsley.

Irish Stew

2 1/2 lb stew meat (round steak)
2tbsp. oil/butter
4 large potatoes
1 large onion
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper

Brown onion in oil or butter, add diced meat, then diced potatoes, sliced carrots. Brown for about 15 minutes. Add water, parsley, salt and pepper. Cover a simmer for about an hour or until meat is tender.

Green Salad

Mix any sort of salad greens you prefer…but add some parsley.

1 green pepper chopped
1 cucumber sliced

Dressing:

1/4 cup vinegar
1/4 cup oil
1/4 cup sugar or honey
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1 mashed garlic clove
Mix well and pour over salad

Irish Soda Bread

4 cups of flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. of raisins
1 1/2 to 2 cups of buttermilk

Mix flour, baking soda, sugar, salt together, add milk and raisins. On floured surface pat into a round disk. Grease cookie sheet, place soda bread on sheet and cut an “x” into center of surface. Brush with buttermilk and Bake in a preheated oven at 425 degrees until brown… apporx. 30 minutes. …just make dough soft ball

Shamrock Cookies

2 1/2 sticks Unsalted Butter
1 Cup Sugar
1 Egg
1 Tbsp. Milk
1 tsp Lemon Juice
1 Tbsp. Vanilla
1 1/2 tsp Baking Powder
1/2 tsp Salt
3 1/4 C Flour
Green sugar

Soften butter, cream sugar into butter once it is soft. Add egg, milk, juice, vannilla. Mix flour, salt, baking powder. Add to wet ingredients. Place in fridge for an hour. Take dough out and roll…cut out shamrock shapes Bake in 375 degree oven. Bake 8-10 minutes. Sprinkle with sugar.

St. Patty’s Punch

1/2 gallon lime sherbet
2 liter 7-up or Sprite
Mix sherbet & soda in punch bowl or large mixing bowl with a hand mixer on medium speed until well blended. Serve immediately or chill in the refrigerator.

Irish Cream Bread

1 1/4 cups Water — very warm
1 package Yeast
1 cup Oats
3 cups Bread flour
1 teaspoon Salt
1/3 cup Honey
2 tablespoons Bailey’s irish cream (or to taste)

Put ingredients in pan in order listed, Select “white bread” setting on machine and press Start. The bread doesn’t rise much, but the texture is great.

Crockpot Corned Beef & Cabbage

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2″ pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2″ pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.

-Horseradish Sauce:

1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.

Garlic Mashed Potatoes

1 1/4 pounds Russet potatoes peeled & cut 1/2 inch pieces
1/4 cup Milk
6 large Cloves garlic — peeled and crushed
1/4 cup Whipping cream
1/4 cup Butter (1/2 stick) — room Temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

Apple Scones

2 cups flour
1 tsp. baking powder
3/4 tsp. salt
3 tbsp. butter
1/4 cup sugar
1 cup minced apples
1 egg, beaten
2/3 cup milk
2 tbsp. butter (reserve for topping)
2 tbsp. sugar (reserve for topping)

Sift together flour, salt and baking powder. Cut in the butter. Add sugar and apples. Mix in the egg and milk to make a soft dough. Knead until ingredients are well-mixed. Spread in 8″ x 12″ greased pan, and bake 25 minutes at 450 degrees (Fahrenheit). Cut into 2″ x 2″ squares when done. Split each square diagonally. Butter. Dust the tops thickly with granulated sugar. Serve warm.

Soften butter, cream sugar into butter once it is soft. Add egg, milk, juice, vannilla. Mix flour, salt, baking powder. Add to wet ingredients. Place in fridge for an hour. Take dough out and roll…cut out shamrock shapes Bake in 375 degree oven. Bake 8-10 minutes. Sprinkle with sugar.

Courtesy of The Stallion Store

I took Chuck to Primante’s last week for a steak sandwich, so he said mom, let’s make one at home and we went to the grocery store and this is what Chuck put together:

1 box of Sandwich steaks (Giant Eagle Brand)
1 Loaf of Italian Bread (sliced thick)
1 red onion (sliced thin)
1 Bag Ore-Ida Extra Krispy Golden Krinkles
1 bag of pre-made cole slaw
Marzetti’s Cole Slaw dressing
Frank’s Red hot Sauce

Fry french fries then fry steak (45 seconds one side, 15 the other side) Place steak on one slice of Italian bread, pile some french fries on steak, layer with onions, layer on cole slaw you have mixed with cole slaw dressing and sprinkle with some hot sauce, place other slice of bread and take a bite. hmmm, sooo good.

This week, Charlie’s girlfriend came over and we watched The Day After Tomorrow. (good movie) She said let’s have a chicken wrap sandwich, so we went to the grocers and bought:

Shauna’s Chicken Wraps

Boneless Skinless Chicken Breasts
Big Flour Tortillas
1 green pepper
1 tomato
1/4 red onion sliced thin
1 can of black olives sliced
Red lettuce
1 bottle of ranch dressing

Cut up chicken into bite size pieces and saute’ in olvie oil, dice pepper into small pieces, dice tomato. Warm tortillas in oven or microwave. To assemble open tortilla and put chicken then green pepper, tomato, onion, olives and ranch dressing. You can sprinkle some Frank’s Hot sauce on it too.

For Printable Recipe Click Here.

Now that’s good eating!

If you are here for Super Bowl Ideas Click Here for More Ideas

Caroline

About the Author: Caroline Shaw is a mom of six, she lives with her husband, Bernie, three children, (still at home) two kitties and a collie near Pittsburgh. A graduate of Duquesne Univ. in Pittsburgh, she is publisher and editor of an online magazine, A Moms Love, written for and by Moms. She also authors two newsletters: Momslove and Workathomeideas.

© 2005 Caroline Shaw