Recipes for Maraschino Cherries Unopened

Ingredients

• 1 cup expired Maraschino Cherries (unopened)
• 1 ripe banana
• 1 cup almond milk
• 1 tablespoon honey
• 1 cup ice cubes

Instructions

1. In a blender, combine the expired Maraschino Cherries, ripe banana, almond milk, honey, and ice cubes.
2. Blend on high speed until smooth and creamy.
3. Taste and adjust sweetness if needed by adding more honey.
4. Pour into glasses and serve immediately.

Ingredients

• 2 cups graham cracker crumbs
• 1 stick unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup unopened Maraschino cherries, drained and chopped
• 1/2 cup Maraschino cherry syrup from the jar

Instructions

1. Preheat oven to 325 degrees F and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract; mix until well combined.
4. Add eggs, one at a time, beating well after each addition. Stir in the chopped Maraschino cherries and cherry syrup.
5. Pour cream cheese mixture over the crust in the pan. Bake for 1 hour, or until the center is set and the top is lightly browned.
6. Allow cheesecake to cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours before serving.

Ingredients

• 4 bone-in pork chops
• 1 cup unopened maraschino cherries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the maraschino cherries, balsamic vinegar, honey, Dijon mustard, and minced garlic. Cook over medium heat until the cherries break down and the sauce thickens slightly, about 10 minutes. Season with salt and pepper to taste.
3. Meanwhile, heat the olive oil in a large oven-safe skillet over medium-high heat. Season the pork chops with salt and pepper on both sides. Sear the pork chops in the skillet for 3-4 minutes per side, until golden brown.
4. Pour the maraschino cherry sauce over the pork chops, ensuring they are evenly coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
5. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. Serve the pork chops with the remaining maraschino cherry sauce on top.
6. Enjoy your Maraschino Cherry Glazed Pork Chops!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup maraschino cherries, drained and chopped

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk and vanilla extract.
5. Pour the buttermilk mixture into the bowl with the dry ingredients and stir until just combined.
6. Gently fold in the chopped maraschino cherries.
7. Transfer the dough onto a lightly floured surface and knead it a few times until it comes together.
8. Shape the dough into a circle, about 1-inch thick.
9. Using a sharp knife, cut the dough into 8 wedges.
10. Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
11. Remove from the oven and let the scones cool on a wire rack before serving.

Ingredients

• 2 cups mixed salad greens
• 1 cup expired Maraschino Cherries (unopened)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinaigrette

Instructions

1. In a large salad bowl, combine the mixed salad greens, expired Maraschino Cherries, crumbled feta cheese, and chopped walnuts.
2. Drizzle with balsamic vinaigrette and toss gently to coat.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Serve cold as a refreshing salad.