Cherry Bars

My friend Thomalee made these yummies and brought them to our going-away party in San Jose. I recommend halving the recipe unless you're making them for a large gathering!

-Thomale Abraham

1 3/4 c. sugar
1 1/2 c. butter
6 eggs
1 1/2 t. vanilla
4 1/2 c. flour
2 3/4 t. baking powder
3/4 t. salt
2 cans pie filling (cherry, blueberry or raspberry)

Cream sugar and butter, add eggs and vanilla. Add dry ingredients. (Dough will be sticky) Spread half of the dough on large baking sheet (18"x 13") and cover with pie filling. Take remaining dough and drop by little spoonfuls and then spread it around with your fingers. Bake at 350 for 45 minutes.

Cool completely and then drizzle with vanilla frosting and sprinkle with chopped almonds. (I used almond extract instead of vanilla and didn't add the nuts).

Lemon Fudge

This is a refreshing alternative to the traditional chocolate fudge. Increase the lemon flavoring for a more intense flavor.

-Taste of Home

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract (Increase to 2 to 2 1/2 tsp)

Line a 9-in. square pan with foil (Use a larger pan to make thinner pieces suitable for dipping in white chocolate). Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 (mine melted in about 6) minutes or until chips are melted. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Cowboy Breakfast Sandwiches

Pioneer Woman Cooks is a food blog I visit regularly. I enjoy Ree's sense of humor and the home-and-ranch style food she prepares with step-by-step photos. I tried these sandwiches with and without the Miracle Whip. Brandon and I agreed they were better 'with'. Leave the jalapenos off for the kiddos and you have a yummy, hearty weekend breakfast!

Photo: Ree Drummond, Pioneer Woman Cooks

-Ree Drummond, PW

Texas toast, toasted on buttered griddle

Miracle Whip

Breakfast sausauge patties

Scrambled eggs

Bottled sliced jalapenos, sauteed/grilled with a little butter

American cheese slices

Dark Chocolate Cherry Cookies

I got this recipe from MarthaStewart.com, but I made some changes. They were a big hit! Here's the recipe with the changes included.

1-3/4 cups all-purpose flour
1-1/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
3/4 cup shortening
1-1/4 cups granulated sugar
3/4 cup firmly packed brown sugar
2 extra-large eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1-1/2 to 2 cups dried sour cherries, firmly packed

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening, and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat.

With a wooden spoon, fold in chocolate and cherries. Drop by rounded tablespoonfuls onto Silpat-covered baking sheet. Bake 11 minutes, or until edges are set, taking care not to overbake. Cool on baking sheet.

Hot Artichoke Dip

This dip is delicious and wonderful served with cubed french bread.

-Kacee Carlson

1 can artichokes (14 oz or so) (Reese Artichoke Hearts)
1 cup mayo
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
1/8 - 1/4 tsp. garlic powder, if desired

Finely chop artichokes and combine with mayo, Parmesan and mozzarella. Cover with foil and Bake at 350 for around 30 minutes.