Cherry Nut Balls Food

CHERRY NUT BALLS

Steps:

• Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store airtight in the refrigerator.

CHERRIES AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 inch square pan with aluminum foil.
• In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
• Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

CHERRY-WALNUT BALLS

Steps:

• Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
• Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets for 5 minutes.
• If desired, stir some red edible glitter into additional powdered sugar. Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire racks; cool. If desired, roll cooled cookies in the powdered sugar mixture again before serving.

WALNUT AND DRIED CHERRY BARS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
• In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
• Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
• clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.

CANDIED CHERRY NUT BARS

Steps:

• In a small bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15-17 minutes or until set. , In a large bowl, beat the egg, salt and remaining brown sugar until blended. Stir in the nuts, cherries and chocolate chips. Spoon evenly over crust. , Bake 20-25 minutes longer or until topping is set. Cool on a wire rack before cutting.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan.
• Bake about 25 minutes.
• Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.

CHERRY NUT BALLS

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

CHERRY-WALNUT BALLS

Steps:

• Preheat oven to 325°F
• Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
• Set cherries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour, nuts, and cherries with a wooden spoon.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
• Cool 5 minutes on cookie sheets on wire racks.
• Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
• If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
• *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
• TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

DATE AND CHERRY BALLS

Steps:

• Combine butter, sugar, cherries and dates.
• Cook at medium heat until soft, stirring constantly.
• Cool until lukewarm.
• Stir in rice krispies.
• Shape into balls and roll in coconut.
• Store in a sealed container.

CHERRY NUT CHOCOLATES

Steps:

• In a 4 quart saucepan, combine the sugar, whipping cream, milk, corn syrup and salt. Stir to combine then cook over medium heat, not stirring, until it reaches 240F on a candy thermometer.
• Pour the mixture into an ungreased 9×13-inch baking dish. Do not scrape the saucepan! Allow the mixture to cool until the bottom of the dish is just barely warm. Add the cherry oil and the food coloring, and using a wooden spoon, start to stir the mixture. It will be easy to stir at first, then the mixture will start to become creamy and harder to stir. Continue to stir until the mixture loses it's shine. It will start to resemble a thick frosting. This will take anywhere from 15 minutes to 45 minutes.
• Using your hands, for m the mixture into 1-inch balls. Place on a lined baking sheet. With your fingers, lightly press down on the top of the balls. (This will make them easier to dip).
• Melt the chocolate according to the package directions. Stir in the chopped pecans, then dip each of the centers into the chocolate/nut mixture. (I find that using my hands and a fork is the easiest way to do this.) Transfer to a waxed paper lined baking sheet to allow the chocolate to set up.

CHERRY NUT BARS

Steps:

• In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
• Mix at low speed until crumbly.
• Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
• Bake at 350°F 12-15 minutes.
• Spoon pie filling evenly over crust.
• Sprinkle marshmallows and remaining crumbs over top.
• Return to oven 25 to 35 minutes more, or until topping is golden.
• Cut into bars when cool.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

CHERRY-ALMOND BALLS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

~ CHERRY FUDGE NUT BALLS ~

Steps:

• 1. In a medium saucepan, over low heat - melt chocolate in the milk.
• 2. Once melted add the confectioners' sugar and whisk until smooth. Fold in the cherries and nuts. Chill until cool enough to roll in balls, not so stiff that the coconut and nuts won't stick. You want them a little sticky.
• 3. Have nuts and coconut ready. I spread each on paper plates. I use about a 1 inch cookie scoop for the size of the balls. Roll into balls and roll in nuts or coconut or both. Chill well. When not eating, keep them chilled as well.

COCONUT CHERRY BALLS

Steps:

• 1. Drain cherries and set aside.
• 2. Cream the softened butter and confectioners' sugar. I used my hand mixer.
• 3. Blend in the coconut and cream; mix well. Chill for 15 minutes.
• 4. Take a piece of mixture in your hand, about a tablespoonful, flatten, add cherry and roll in your hand to completely cover the cherry.
• 5. Roll in graham cracker crumbs or nuts to coat. Refrigerate for 2 hours to chill and firm.

CHERRY WALNUT BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.