While Definitely Festive, You Don’t Need Holly and Carols to Indulge In These Cherry Filled Delights
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
It’s always cherry season in my world. I eat them fresh in the summertime, can some and make pies in the fall and winter. I also love topping pancakes with cherries sometimes! That’s why even though it’s the end of summer I don’t feel I should wait to indulge in these spectacular-looking cherry pie bars. Another option for those that aren’t into canning is getting some frozen from the store, they’re just as delicious I promise!
I never understood why people make food seasonal. I am a rule breaker when it comes to that, so just like wearing white after Labor Day I made these for my family in August and watched them enjoy every last bit. Okay, I ate a few too! They were scrumptious! Why not take advantage of those cherries when they are ripe? Just try not to pop too many in your mouth. My family had to be shooed away!
Recipe and photo courtesy of Taste of Home.
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Quick Tip: These make a great morning breakfast as opposed to boxed toaster strudels!