There’s nothing quite like a refreshingly tasty beverage to drink on a warm summer day. This one is easy-to-make, kid-friendly and delicious! For a stronger cherry flavor, increase the cherry juice to 2 cups and decrease the ginger ale to 2 cups.

1/4 cup fresh mint leaves
1 cup cherry juice
1/4 cup lime juice
3 cups ginger ale
Halved cherries and lime wedges, for garnish (optional)

Divide the mint leaves among 4 glasses. Mash the mint with the back of a wooden spoon. Let stand for 10 minutes.

In a large pitcher, add the cherry and lime juices. Stir. Add the ginger ale. Fill the glasses with ice and divide the mixture among the 4 glasses. Garnish with fruit. (optional)

Yields 4 servings.

1 box vanilla cake mix
1/2 cup maraschino cherry juice
3/4 cup maraschino cherries, chopped
1 teaspoon almond extract
8 ounces cream cheese, softened
2 cups confectioner’s sugar
1 tablespoon milk
12 ounces chocolate chips
2 teaspoons shortening
Chocolate sprinkles

Grease a 9×13-inch baking pan.

Make the cake according to the directions on the box, replacing 1/2 cup of the water with 1/2 cup of maraschino cherry juice. Add the chopped cherries and almond extract to the batter.

In a medium bowl, break the cake once it has cooled into small pieces. Set aside.

In a large bowl, whip the cream cheese, confectioner’s sugar and milk together until smooth. Pour the mixture into the cake crumbs and mix well. The cake mixture should now easily form into a ball. If the mixture is too dry, add a little milk to moisten. Cover and chill for 1 hour. Once mixture is done chilling, form balls using the palms of your hands.

In a microwave safe bowl, melt the chocolate and shortening together for 30 seconds. Stir, then cook for another 30 seconds.

Dip the balls in the melted chocolate and coat well. Using a fork (do not pierce) or small set of tongs, gently remove the cake ball from the chocolate and let the excess chocolate drain off. Wait about 10 seconds, then roll the ball in the chocolate sprinkles. Place on a sheet of parchment paper to let set.

Yields 3-5 dozen cake bites.

1 cup water
1/4 teaspoon salt
1/2 cup long-grain rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon cinnamon
2/3 cup dried cherries
2 teaspoons vanilla

In a large saucepan, bring water and salt to a boil. Stir in rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream, sugar and cinnamon. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, add the cherries. Stir in the vanilla. Remove from heat and serve warm, or place in fridge and let cool before serving.

Yields 6 servings.

With the flavors of chocolate, cherry, vanilla, almond and marshmallow these cookies bring together all the wonderfully delicious elements of a chocolate sundae!

1/2 cup unsweetened cocoa powder
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon almond extract
2 eggs
1 package (12 ounces) semi-sweet chocolate chunks
1 cup dried cherries
1 cup mini marshmallows

Preheat oven to 375 degrees.

In a medium bowl, combine the cocoa powder, flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and sugars. Stir in the vanilla and almond extracts. Beat in the eggs. Stir in flour mixture. Fold in the chocolate chunks, dried cherries and mini marshmallows.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet.

Bake for 9-11 minutes. Remove from oven and let cool on a wire rack.

Yields about 3 dozen cookies.

Chicken:
2 chicken breasts, halved
Garlic salt & pepper to taste
Dried thyme

Cherry Sauce:
In a small saucepan, stir together all the ingredients and bring to a boil. Reduce heat and let simmer for 10 minutes, until sauce has thickened and cherries are soft. Set aside.

Chicken:
Rinse chicken and pat dry. Season both sides of chicken with thyme, garlic salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through.

Pour warm cherry sauce over chicken and serve.

Yields 2-4 servings.