The Eat Food NOT Money Cookbook

Cherry angel food trifle

This is absolutely decadent!

What you’ll need:

  • 5 c angel food cake cubes (1 store bought angel food cake)
  • 1/4 c cherry liqueur (optional)
  • 1 c powdered sugar
  • 1 (3 oz) pkg cream cheese, softened
  • 1 (8oz) carton frozen whipped topping, thawed
  • 1/2 c toasted, chopped pecans
  • 1 (21 oz) can cherry pie filling

Place cake cubes in a large bowl and cover with cherry liqueur. Let stand 30 minutes. In a medium bowl, cream sugar and cream cheese well. Fold in all but 2 Tbl of the whipped topping. Stir into cake cubes. Add pecans and mix well. Spoon 1/2 of the mixture into serving bowl. Top that with 1/2 of the cherry pie filling. Top that with the other 1/2 of the cake cube mixture and then top that with the other 1/2 of the cherry pie filling. Refrigerate at least 3 hours. Top with the reserved 2 Tbl whipped topping and serve. Feeds 8 – 10.


angel food cake from bakery – $3.25
cherry liqueur – $2.25
powdered sugar – $1.67
cream cheese – $0.98
frozen whipped topping – $1.78
pecans – $3.00/lb
pie filling – $1.99

Total – $10.05

January 18, 2010 Posted by | -cakes/cupcakes, -fruit dishes, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , | 1 Comment

Cheaters cherry brownies

I had a major chocolate craving Saturday night. And a major cherry craving…I decided to combine the two and you wouldn’t believe how good it was! My made up recipe is super easy too (would I have it any other way?)

What you’ll need:

1 pkg brownie mix + egg, oil and water to make them
1/2 can cherry pie filling (I used the other half the can to top pancakes. Just make sure you refrigerate the leftovers after opening the can)

Oh, here’s the ingredients for my cherry brownies (I was a little lax in my picture taking because I was so consumed with the need to eat them!):

Mix brownies according to package directions. Spread in an 8 x 8 inch pan. Drop pie filling around the top of the brownies using a tablespoon. Take a butter knife and draw lines first across the pan one way and then across the other way to marble the cherries into the brownies. Bake @ 350 degrees for 25 – 30 minutes or until brownies are cooked through.

They’re delicious!!!

brownie mix – $1.09
pie filling – $1.99
eggs – $1.09/ dozen
Total – $2.18

March 30, 2009 Posted by | -brownies, -chocolate, -fruit dishes, DELICIOUS DESSERTS | , , | 2 Comments

Very cherry cupcakes

I just got done making these as a Valentine’s Day surprise for my hubby. I hope he likes them (I really already know that he loves them :-D) I think you’ll like them too! This recipe makes & frosts 13 cupcakes.

What you’ll need:

For cake:

2 c flour
1 c sugar
1 ½ tsp baking soda
¼ tsp salt
2 eggs, beaten
2/3 c oil
1 can cherry pie filling with about ¼ c set aside

Mix together by hand flour, sugar, baking soda and salt. Stir in oil and eggs. Mixture will be crumbly. Using an electric mixer (or a blender works too), beat in cherry pie filling. Pour into cupcake tins that have either been sprayed with nonstick cooking spray or lined with cupcake liners. Bake @ 350 degrees for about 23 minutes or until toothpick inserted in center comes out clean. This recipe can be made into a sheet cake (9 x 13 inch); just increase the baking time to 30 minutes. Mmmm look at that cherry poking out of there!

Let cool on wire rack in the pan for about 10 minutes then remove from pan and let cool completely before frosting.

For frosting:

¼ c butter
4 – 5 c + 1 – 2 c powdered sugar
1 tsp vanilla
The reserved cherry pie filling (¼ c)

Cream butter and vanilla. Gradually add powdered sugar (1 c at a time) until desired consistency. Beat in cherry pie filling (this will make the frosting thinner again). Beat in remaining powdered sugar ½ c at a time until desired consistency is again reached.

flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
powdered sugar – $1.69
eggs – $1.09/ dozen
butter – $1.75/pound
pie filling – $1.99
Total – $3.61

February 14, 2009 Posted by | -cakes/cupcakes, -fruit dishes, -vote for Foodista contest, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , | 2 Comments

Triple-Chocolate Cherry Bars

By now most of you know I’m a cookin’ fool 🙂 If it has to do with cooking I’m probably signed up. One of my favorite things is the Betty Crocker newsletter. I get great recipes sent right to my email. I got one of those newsletters yesterday and totally fell for the picture of Triple-Chocolate Cherry Bars. I’m going to have to make them now! Because I thought they looked so good and Valentine’s Day being right around the corner, I decided to share the recipe with you even though it’s one I haven’t tried yet. I will definitely let y’all know how they turn out!

What you’ll need:

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 can (21 oz) cherry pie filling
2 eggs, beaten
½ bag (12-oz size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker® Whipped chocolate frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13×9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15x10x1-inch pan 25 to 30 minutes, 13×9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Frost with frosting. For bars, cut into 8 rows by 6 rows.

Special Touch
A dazzling drizzle of melted white chocolate makes these bars look even more special.

Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry.

Did You Know…
Shiny metal pans are preferred for making bars because they reflect the heat away from the bars, preventing the crust from getting too brown. If using dark nonstick or glass baking pans, follow the manufacturer’s directions, usually reducing the oven temperature 25°F.

boxed cake mix – $1.29
pie filling – $1.99
eggs – $1.09/ dozen
chocolate chips – $2.50
frosting – $1.29
Total – $6.00

February 11, 2009 Posted by | -brownies, -cakes/cupcakes, -chocolate, -fruit dishes, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , | 3 Comments

Fruit pie

I made one of these today. It smells delicious. I can’t wait until dessert time!

What you’ll need:

For pie crust:

2 c flour
1 tsp salt
2/3 c + 2 Tbl shortening or firm butter
4 – 6 Tbl cold water

For filling:

1 – 2 cans pie filling (if you want it really thick use 2), I used peach today
¼ c brown sugar

Preheat oven to 450 degrees.

Mix together flour and salt.
Using a pastry blender or pulling 2 table knives through the ingredients in opposite directions, cut in shortening until particles are the size of small peas.

Sprinkle with water, 1 Tbl at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball. Sprinkle with flour if the dough is too sticky.

Divide in half.

Shape into two flattened rounds on a lightly floured surface.
Wrap in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold. This allows the shortening/butter to become firm and gives you a flaky crust.

Roll out to just larger than pie plate.

Fold dough in half, then half again.

Lay on pie plate and unfold.

Gently press into bottom and along sides of pie plate.

Sprinkle brown sugar evenly across bottom of crust.

Add fruit filling and spread out so that the fruit evenly covers the pie.

Roll the top crust out the same way you did the bottom, only this time either cut a design or some slits in the middle of the dough. This allows steam to escape from your pie while it’s cooking.

Fold dough in half, then in half again and lay on top of pie. Unfold. Trim excess around edges (I use chicken shears).

Seal edges by pinching them together. You can pinch and form any design you’d like. I just pinch it between my fingers all the way around the pie.

Lightly brush a little milk over pie and sprinkle with sugar (this is optional it just makes your crust look prettier if you don’t over cook it like I did today). Loosely cover with foil and put it in the oven.

Bake for 40 – 50 minutes or until filling is bubbly and crust is browned.

Ta da!

You can serve this warm with ice cream or allow it to cool and then serve. I prefer to let it cool for several hours before serving as the insides thicken up more in the refrigerator. It’s all a matter of personal taste. I actually fell asleep while baking this today so mine is a little browner than I usually cook it. Oops. But I’m sure it will still be delicious!

flour – $2.12/5 pound bag
butter – $1.75/pound
brown sugar – $1.89/ 2 pound bag
pie filling – $1.99
Total – $2.55

January 2, 2009 Posted by | -fruit dishes, -pies, DELICIOUS DESSERTS | , , , , , , , | Leave a comment