Slow-Cooker Cherry Cobbler

Always a huge hit at our house, and so great for taking to potluck dinners.

Slow-Cooker Cherry Cobbler

2 cans sliced pears -- drained
1 can cherry pie filling
1/4 tsp. almond extract
1 box yellow cake mix
1/4 cup oats
1/4 cup sliced almonds
1 Tbsp. brown sugar
1/2 cup butter -- melted
Vanilla ice cream

In a greased slow-cooker, combine pears, pie filling, and almond extract. In a bowl, mix cake mix, oats, almonds, and brown sugar. Stir in melted butter. Sprinkle over fruit. Cook on low for 2 1/2 to 3 hours. Serve with ice cream.

Bulgar, Cherry, and Cranberry Pilaf

A nice side dish using Bulgar wheat instead of rice.  In other words, a good way to use up the Bulgar wheat you bought to try some exotic recipe.  Make it in the summer when cherries are cheap.

Bulgar, Cherry, and Cranberry Pilaf

1 tbsp. Butter
1 tsp. Fennel
1 1/4 cups Bulgar wheat
1 cup Fresh cherries -- halved and pitted
1 cup Dried cranberries
2 1/4 cups Water
1/2 tsp. Salt
12 oz. Plain Greek yogurt

Melt butter in a large saucepan. Add fennel and bulgur. Cook, stirring, until bulgur is toasted. Add cherries, cranberries, water, and salt. Bring to boiling, reduce heat and simmer until water is absorbed. Remove from heat, cover with a towel and place a lid over the towel. Allow to sit for 15 minutes. Serve with a dollop of yogurt.