Classic Cherry Delight

CRUST

• 7 tablespoonsunsalted butter
• 1 1/2cupsgraham cracker crumbs (about 9 whole crackers)
• 3 tablespoonsgranulated sugar

FILLING

• 8ouncescream cheese, softened
• 1cuppowdered sugar
• 1 teaspoonpure vanilla extract
• 1container cool whip, 8 ounces
• 1can cherry pie filling, 21 ounces

INSTRUCTIONS

CRUST

1. Add the butter to a medium bowl.  Microwave for 30 seconds or until melted.  Add the graham cracker crumbs and sugar and mix well to combine.  Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish.  Set aside.

FILLING

1. Add the cream cheese to a large bowl.  Mix with a mixer until the cream cheese of smooth and free of any lumps.  Add the powdered sugar and vanilla and mix well.  Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
2. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.  Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
3. Refrigerate for at least 2 hours before serving.  I like to leave it overnight.
4. Refrigerate leftovers.

NOTES

Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully.  Make sure the water is very hot.”

Blueberry Muffins Recipe

Ingredients:

• 3 cups blueberries
• 1 1/4 cups granulated sugar
• 1 1/4 cups light brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups sour cream
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Demerara sugar for optional sprinkling on top

Directions:

1. Before I start, I'll preheat the oven to 400 degrees F.

2. I'll grease 24 muffin tins/cups (regular size) or line muffin tin(s) with paper liners.

3. In a large bowl, I'll beat the eggs. Next, I'll slowly add both granulated and brown sugar, beating until smooth. Gradually, I'll add oil and vanilla, mixing until well blended.

4. In another large bowl, I'll mix flour, salt, and baking soda.

5. I'll add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until well blended. I'll be careful not to overmix.

6. Next, I'll gently fold blueberries into the mixture, making sure not to overmix.

7. I'll fill muffin cups 3/4 to almost full and sprinkle tops with Demerara sugar if desired.

8. Placing them on the middle rack of the oven, I'll bake for 20 minutes. To check, I'll use a toothpick in the center of a muffin to ensure it comes out clean.

9. Once out of the oven, I'll allow them to cool for a few minutes before transferring the muffins to a cooling rack.

10. These muffins are best served warm or at room temperature.

APPLE DUMPLINGS

Ingredients:
1 large apple {I used a Fuji- any apple will do, tart is better}
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}
How To Make Pioneer Woman’s Apple Dumplings:
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
Cut each apple into 8-10 wedges.
Slice the apple skin off as well and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the wide end.

Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}
Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.

The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.
Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!

Rum Balls                                                 

Ingredients (makes 36)

1 cup (170g or 6 ounces) dark chocolate chips

1/2 cup (57g) plus 1/3 cup (40g) powdered sugar, divided

2 tablespoons corn syrup

1/2 cup dark rum

1/2 teaspoon kosher salt

3 cups (310g or 11 ounces) crushed Nilla wafers

1 cup (110g) crushed walnuts

1/4 cup (30g) cocoa powder

Melt the chocolate:

Place the chocolate in a large microwave safe bowl. Microwave the chocolate in 30-second intervals at full power, stirring between each cook time until all the chips have melted.

Make the rum ball dough:

Sift 1/2 cup of the powdered sugar over the melted chocolate (sifting helps prevent clumps). Add the corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mixture is smooth.

Add the crushed wafers and the walnuts. Stir with a spatula or wooden spoon until incorporated. The mixture will look crumbly.

Cover with plastic wrap and refrigerate for 1 hour or overnight.

Shape the rum balls:

Place the cocoa powder and remaining 1/3 cup of powdered sugar in separate bowls and keep them nearby. Use a spoon or small ice cream server to scoop out enough chilled mixture to roll a 1-inch ball. The mixture will be crumbly and hard but once you roll and squeeze it in your hands, it will come together.

Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mixture.

Store rum balls in an airtight container in the refrigerator for about 5 days:

The rum balls improve in flavor over the next few days.