Before cooking, they must be dried. This is kind of gross looking
Regardless of how well I dry them, they splatter a lot while being cooked. Hence, the lid.
And then slam it with some rice and greenish beans. 
I drained the cherries, added 1/2 c of sugar and about 1/4-1/3 c cornstarch (I don't like runny pie). Poured said mixture into the bottom piecrust.
Put on the top crust - dock the top, and seal the edge (VERY classy looking, right?) I clearly needed more cherries, it was a sad, flat pie.
And here is our finished product. A bit sad. A bit pale. And WAY tart. Apparently, 1/2 c of sugar did not suffice. You HAD to put ice cream on it. :) So, I will know for next time - tart cherries require about 3/4 - 1 c sugar. And I may add a drop or two of red food coloring to the filling, it is a rather pinkish shade. But, it had a nice cherry flavor and seemed to do the trick. I will say, however, that this pie crust just can't compare to homemade, or at least, a more premium pre-made crust. It has a weird aftertaste, I can't quite put my finger on it. Next time I have a crazy craving, I must take the extra bit of time to just make a crust. Duly noted to self.
Then add in some ground beef.
Once the beef is browned, I added my top secret sauce. Not really. R and I cannot agree on SJ making, so we compromise. Half a can of sloppy joe sauce, half a jar of chili sauce.
Serve it up with a heapin' helping of juvenile tots and corn. CORN! And some fake cheese.
Mr. R likes his SJs open faced. V. classy.
Hmm. It didn't taste quite right - the proportions were off. I added some brown sugar. And more vinegar. Then it was too sweet. More soy. Etc. Etc. so I ended up with a large batch of sauce. I ended up freezing half of it.
Later on, I got the chicken cooked and chopped.
And cooked up a skillet o' vegetables - onions, red bell pepper, mushrooms, green beans, snap peas, water chestnuts, regular peas....
Then, I forgot to take more pics...I added the chicken back in, added about 3/4 c of the sauce I made, served over rice...blah blah blah. My mom arrived and I got distracted from my culinary blogging work. We ate it. It was good. The end.
Then mixed said peanuts with sugar and some cinnamon (I was out of cinnamon so I actually had to grate a cinnamon stick with my microplane - it seemed to work, once you pick out the big shards of cinnamon).
Meanwhile, over in the bowl, mix the peanut butter and powdered sugar
Then you form the cookies. I took one photo of this, but it was just a closeup of my cookie-greased hand, so it was kind of gross. I am omitting said photo. You take a small ball of the peanut butter/sugar mix and encase it in some peanut butter cookie dough. Roll said dough in the peanut/sugar/cinnamon mix and put on the baking sheet.
Then FLATTEN them with the bottom of a glass.
9 minutes later, we had pretty darn good peanut butter cookies, with a slightly gooey center. Think Reese's Cup center. 
I'm still not sure this is a $1,000,000 recipe, but what do I know? They were good cookies, fairly easy to make from a short list of ingredients. I will likely make them again when I'm in the mood for peanut butter cookies.
Everything goes into the trusty red Crockpot. I heart you red Crockpot.
Here is the mixture prior to a day of slowly simmering...
And here we are after, a glimmer of fat on top.
Standing by are the dairy products - not for the faint-g.i.-tracted. 
Blobs of cream cheese go in to melt...
Then the smooth sour cream goes in too...
Serve over some lovely noodles. A blah, brown dinner, but a tasty one.
20 minutes later, I had a bowl of it. My kernels were a bit old, I think that's why it took FOREVER.
Add a sliced onion.
And a blob of whole grain mustard and some olive oil.
Spread in a single layer on a baking sheet and put into a 400 degree oven (I kept cranking it up towards the end to get dinner moving)
Meanwhile, I sliced up my kielbasa into chunks. It goes into the oven for the last 25 minutes or so.
About 50 minutes later, golden browness.
And a meal to inhale. Yum. 
This really is a lovely way to make potatoes. The mustard and onions become almost sweet amidst the potatoes - the potatoes get a lot of flavor and crunch.
Chop onions. Lots.
Cook onions in bacon fat and a bit o' butter.
Chop potatoes. Lots.
Meanwhile, add seasonings to onions - salt, pepper, and the much-needed tumeric, which adds a lovely color and scent.
Then flour - give the flour time to cook up.
Then we add chicken broth (from a box, as you can see)
Then we add back in the chopped bacon - the recipe says to leave it as a garnish at the end, but I like the bacony flavor.
Meanwhile, get the corn ready.
And the dairy products.
Add the corn and let the soup return to a bubble.
Add cheese in batches, let it melt. Then add in half 'n' half. 
Let it bubble, then serve with some crusty bread. Boo..ya....
