1 ½ cups flour; ½ cup unsweetened cocoa powder; ¼ tsp baking powder; ¼ teaspoon baking soda; ¼ tsp salt; ½ cup butter softened; 1 cup sugar; 1 egg; 1 ½ tsp vanilla extract; 1 jar (10 oz.) maraschino cherries; 1 bag (6 oz.) semisweet chocolate chips; ½ cup sweetened condensed milk
In a large bowl stir together flour, unsweetened cocoa powder, salt, baking powder and baking soda. In mixer bowl, beat together butter and add sugar on low speed of electric mixer until fluffy Add egg and vanilla extract; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1” balls; place on ungreased cookie sheets Press down center of dough with thumb. Drain jar of cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine bag of semisweet chocolate pieces and sweetened condensed milk; beat until chocolate is melted. Stir in 4 tablespoons of reserved cherry juice. Spoon about 1 tablespoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary). Bake at 350° about 10 minutes or until done.
Angel hair pasta (wheat or regular);
Baby shrimp (I use pre-cooked and peeled);
Asparagus (cut any size you like);
Tomatoes (cherry or regular- I use cherry) (can be optional);
Vodka cream tomato sauce (any brand you'd like)
Cut tomatoes and asparagus into desired sized pieces Lightly cook asparagus in pan (like would cook bacon in) until slightly tender While asparagus is cooking fill saucepan with water for pasta and boil the water, once water is brought to a boil then add pasta and cook until soft and tender Once water is boiled and pasta is cooked and asparagus is heated up put sauce in smaller saucepan and heat When sauce is heated add sauce, pasta, asparagus and tomatoes to pan with asparagus and lightly heat up for five minutes while stirring contents together every minute.