CHERRY PICTURE RECIPES

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CHERRY CHEESECAKE RECIPE | ALLRECIPES



Cherry Cheesecake Recipe | Allrecipes image

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!

Provided by L. J. Bryan

Categories     Desserts    Cakes    Holiday Cake Recipes

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Yield 1 - 9 inch cheesecake

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
? cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts : Calories 316.2 calories, CarbohydrateContent 44.2 g, CholesterolContent 31.6 mg, FatContent 13.7 g, FiberContent 0.6 g, ProteinContent 4.9 g, SaturatedFatContent 6.8 g, SodiumContent 205.7 mg, SugarContent 24.7 g

CHERRY VINAIGRETTE | MIDWEST LIVING



Cherry Vinaigrette | Midwest Living image

This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too.

Provided by Midwest Living

Categories     Food

Total Time 25 minutes

Yield About 1-1/2 cups

Number Of Ingredients 11

1?½ cups frozen unsweetened pitted tart red cherries
? cup red wine vinegar
¼ cup dried cherries
1 large shallot, quartered
1 clove garlic, halved
3 tablespoons honey
1?½ teaspoons Dijon-style mustard
¼ teaspoon dry mustard
? teaspoon kosher salt or salt
? teaspoon coarsely ground black pepper
¼ cup salad oil

Steps:

  • In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally.
  • In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups.

Nutrition Facts : Calories 38 calories, CarbohydrateContent 5 g, FatContent 2 g, SodiumContent 18 mg

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