Cherry A Lets Recipes

CHERRY-A-LETS

Cherry-A-Lets image

Make and share this Cherry-A-Lets recipe from Food.com.

Provided by Pugsley53

Categories Candy

Time 1h

Yield 2 Pounds candy

Number Of Ingredients 5

Ingredients

16 ounces cherry frosting (canned)
3/4 cup dry roasted peanuts (chopped)
1 (16 ounce) package milk chocolate chips
3/4 cup peanut butter
25 large marshmallows (or 3 C Mini-Marshmallows)

Steps:

Melt chocolate chips, nuts and peanut butter together. Place half in the bottom of a 9x13 buttered pan and cool until it no longer looks shiny. Microwave marshmallows in a large bowl and add frosting and blend well. Spread over set chocolate mixture and let set until firm. Spread the final layer of chocolate over the top and let cool again. Cut into pieces and store in refrigerator.
***You may want to increase the marshmallows a bit to make a firmer center 1/2 C mini or 5 large. A popular baking manufacturer in the US still makes the Cherry Frosting, but not all grocery stores carry it.

Nutrition Facts : Calories 2558.9, Fat 158.5, SaturatedFat 58.1, Cholesterol 52.2, Sodium 1385.9, Carbohydrate 243.1, Fiber 20.4, Sugar 179.7, Protein 63.4

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

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