#3721 - Cherry Butter Cookies

(by Shirley McNevich)

(this recipe is for Dec. 30th)

2 cups softened butter
2 tsp. vanilla
2 cups Domino's powdered sugar
1/4 tsp. salt
4 1/2 cups SIFTED flour (measure before sifting)
1/2 cup chopped walnuts
1/4 cup chopped red maraschino cherries
1/4 cup chopped green maraschino cherries

After chopping the cherries, spread them on paper towels to soak up any liquid. In a mixer add butter, vanilla and powdered sugar--beat. Add salt and slowly add flour--beat. Remove bowl from mixer--add chopped walnuts and chopped cherries--mix/knead with your hands until cherries and walnuts are incorporated evenly. Roll the dough into walnut sized balls and place them on greased cookie sheets. Use the tines of a fork to flatten the cookie and make a criss cross pattern. Bake at 350 degrees 12-17 minutes. This is a tough cookie to get the baking time correct, so definitely bake a test cookie.

#3427 - Green Easter Punch

(by Shirley McNevich)

1 jar green maraschino cherries (drained)
1 fresh lemon (more if you wish)
1 fresh lime (more if you wish)
46oz. Dole pineapple juice (cold)
1 - 2 liter ginger ale (cold)
2 quarts good quality lime sherbet

When ready to serve, use an ice cream scoop to scoop all of the lime sherbet into a large punch bowl. Slowly pour the cold pineapple juice and the cold ginger ale over the lime sherbet--stir. Slice the lemon and the lime--float the lemon and lime slices on top, as well as green marachino cherries. Optional: instead of draining the green maraschino cherries, you can also add the green marachino cherry juice but the flavor will be a bit sweeter.

#3343 - Christmas Wreath Punch

(by Shirley McNevich)

1 jar red maraschino cherries (drained)
1 jar green maraschino cherries (drained)
2 - 3oz. boxes cherry Jell-O
2 cups boiling water
2 - 6oz. cans frozen lemonade concentrate
8 cups cold Ocean Spray cranberry juice cocktail
6 cups cold water
2 - 2 liter bottles ginger ale (cold)

In a round Jell-O mold add the drained red and green maraschino cherries. Slowly pour water into the mold until the cherries are completely covered, then freeze the mold overnight. The next day in a very large bowl add both boxes of cherry Jell-O and the boiling water--stir until mixed. Add both cans of frozen lemonade--stir until melted and smooth. Add 8 cups cold cranberry juice cocktail and 6 cups water--stir well. Remove the jell-o mold from the freezer, run a little water on it and remove the cherry mold--place the cherry mold in the center of a large punch bowl (cherry side up). Slowly pour the punch mixture over the cherry mold. Once all of the punch is in the punch bowl, add 1 bottle of ginger ale at a time (to your taste).