Chocolate Cherry Delight Recipes

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

Steps:

• Add chocolate drink mix, almond milk, cherries, and ice to blender and blend until smooth.

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

Steps:

• Line a 13 by 9-inch pan with foil, leaving 2 "handles" extended from the sides.
• Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat.
• Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up.
• Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife.
• Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home.

Steps:

• Combine crumbs, powd. sugar and butter. Pat into bottom of 9" x13" pan. Refrigerate while assembling other ingredients. Beat cream cheese, sugar, & almond extract until smooth. Melt white chocolate in microwave. Stir until smooth. Beat into cream cheese mixture. Fold in whipped topping. Pour evenly over crust. Cover & chill. Top with cherries. Serve.

Steps:

• Preheat oven to 350°F, rack in middle position.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add eggs, mix thoroughly.
• Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
• Add flour and mix well (dough will be stiff and a bit crumbly).
• Drain cherries, remove stems, reserve juice.
• Pat dough into walnut-sized balls.
• Place on a greased cookie sheet, 12 to a standard sheet.
• Press down in center with thumb to make a deep indentation.
• Place one cherry in each indentation.
• In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
• Heat on low until the chips are melted.
• Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
• If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
• Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
• Bake at 350°F for 10-12 minutes.
• Let cool on cookie sheet for 2 minutes.
• Remove to rack to finish cooling.