Cherrychacha Recipes

CHERRY CHA CHA

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.

CHERRY CHEWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
• Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust.
• Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
• To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.

CHERRY CHA CHA DESSERT RECIPE - (4/5)

Steps:

• Combine crumbs with butter and sugar. Take out 2 tbsp mixture for top and press down in 13x8 pan and chill crust. Chill and whip cream, then add marshmallows. Carefully put 1/2 of mixture on chilled crust. Spread cherry filling on cream mixture then put rest cream mixture on cherry filling. Top with 2 tbsp crumbs.

CHOCOLATE CHERRY CHA-CHAS

Steps:

• Preheat oven to 375°; line 2 sturdy cookie sheets with parchment paper or silicone liners.
• Sift the flour, cocoa, and baking soda into a bowl; set aside.
• In a bowl, cream the butter, brown sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy.
• Beat in the eggs, one at a time, and scrape the bowl well.
• Add the dry ingredients and mix just until no streaks remain.
• Fold in the chocolate chips, dried cherries, and raisins by hand.
• Drop the dough by heaping tablespoonfuls at least 2 inches apart onto the prepared baking sheets.
• Bake for 14 minutes, rotating the pans halfway through the baking time.
• Remove the cookies from the oven while they still look a little underdone; they will crisp up when they set.
• Let cool on the pans for a few minutes to firm up slightly, then transfer to a wire rack to cool completely.

CHOCOLATE CHERRY CHA-CHA RECIPE - (4.2/5)

Steps:

• Chill the ingredients beforehand. Pour the cherry liqueur into a martini glass. Follow it with the Malibu Coconut rum, then the chocolate vodka, and finally the sparkling water. Stir and serve.

CHERRY ENCHILADAS

Steps:

• Spoon pie filling off center on each tortilla; roll up. Place seam side down in a greased 8-in. square baking dish; set aside. In a small saucepan bring the sugar, butter and water to a boil over medium heat; pour over enchiladas. , Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve immediately.

CHERRY CHA-CHA

Steps:

• Mix first 3 ingredients and pat in bottom of 9x13-inch pan. Bake for 10 minutes at 325°. Cool. Whip cream; add marshmallows and cherry pie filling. Pour over crust. Top with a few graham cracker crumbs. Refrigerate.