Cherry Bars

Cherry Bars

Original Recipe Here

1 C. butter

2 C. sugar

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 C. all purpose flour

1 tsp. salt

2 (21 oz.) cans cherry pie filling

GLAZE:

1 C. confectioner's sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbls. milk

1. In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in the extracts.  Combine flour and salt; add to the creamed mixture.  Mix until just combined.

2. Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan.  Spread with pie filling.  Drop the remaining batter by teaspoonfuls over filling.

3. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.  Combine the glaze ingredients; drizzle over bars.

Comments:

These are a fun treat for Valentines day and they are incredibly delicious.  Every time I have made these for an event, I have had multiple people ask me for the recipe.  The only problem with making these bars is that it is really hard to stop eating them!

Portuguese Chicken

Portuguese Chicken

Modified from this recipe

1/4 C.butter

4 bone-in chicken breast halves, with skin

2 1/2 C. chicken broth

6 cloves garlic, peeled

1 Tbls. flour

1 C. heavy cream

1. Melt butter in a large skillet over medium high-heat.  Add chicken breasts, and cook until nicely browned on both sides.  Pour in chicken broth, using enough so that the chicken pieces are covered halfway to two-thirds by liquid.  Add whole garlic cloves.  Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid.  Simmer for 40 to 45 minutes, until chicken is cooked through.

2. When chicken is cooked through, remove to a dish, and keep warm.  Boil the liquid in the skillet until it is reduced to about 1 1/2 cups.  Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can.  Return chicken to the pan, and heat through.

Comments:

This is a very simple recipe and it is very simply delicious.  We served it with rice and steamed vegetables.  My husband loves sauces and gravies, so I love that this incorporates a gravy like sauce with the meat and I think he loved it even more.  The original recipe calls for chicken stock and dry white wine, but since dry white wine is not regularly stocked in my cupboards and I decided on this recipe about 2 hours before dinner time, I just went for the substitute of chicken broth and it was fabulous, so no need for the white wine!