randy's cherry chocolate chip cake

It's my Randy's birthday today and I'm making this beautiful cake. He's 41 years young;) Readers are emailing and asking for the recipe so here 'tis...

1 (21-ounce) can cherry pie filling

2 cups mini-chocolate chips

1 recipe white cake batter or white cake mix

1 tablespoon vegetable shortening

1 (10-ounce) jar maraschino cherries, with stems, drained and wiped dry

Red food coloring

4 cups vanilla buttercream or canned buttercream frosting

1/2 cup heavy cream, whipped

For the cake: Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve 1/2 cup (discard remaining cherries - or eat them!). Gently fold cherries and 1/2 cup chocolate chips into cake batter. Grease and flour three 8-inch cake pans and divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20-25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

For the cherries: Melt remaining 1 1/2 cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.

For the frosting: Beat 5 drops red food coloring into buttercream; add more coloring as desired.

To assemble: Spread 3/4 cup buttercream on bottom cake layer. Repeat with 3/4 cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate with whipped cream and cherries. Yum!

the happy sandwich

Back in the days when I loved to cook, as my husband says, we discovered this sandwich. Since everyone in our family loves it I call it the happy sandwich. Here's hoping it makes you happy, too:

1 teaspoon minced garlic
1 tablespoon olive oil
1 1/2 tablespoons Sherry
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound jumbo shrimp (peeled and cleaned)
6 slices bacon
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, chopped
4 slices sourdough bread
1 avocado
4 slices tomato
2 lettuce leaves

Combine 1/2 teaspoon garlic, oil, Sherry, red pepper flakes, salt and pepper in resealable plastic bag. Add shrimp and shake to coat evenly. Marinate 15 minutes.
Fry bacon till crisp. Drain on paper towels and set aside.
Combine mayo with 1/2 teaspoon minced garlic and chipotle: set aside.
Drain shrimp and saute' in hot skillet over high heat till slightly pink and opaque, 2-3 minutes. You can also broil or grill shrimp.
Toast bread. Spread each slice with 1 tablespoon chipotle mayonnaise. Divide shrimp between 2 slices. Top with avocado, then bacon slices. Place 2 tomato slices on top of bacon and top with lettuce. Cover with remaining bread slices. Use toothpicks to hold sandwiches together. Cut in half and serve.

Happy Wednesday!