Company for Dinner - Cherry Salad and Apple Walnut Crisp

It's great to have company come for dinner because I have guinea pigs! This Cherry Salad recipe somewhat resembles the version of the salad that I actually made. I decided that it was already sweet enough and didn't need a can of sweetened condensed milk. So that was eliminated. Then I had bought bananas because for some reason I thought I needed them for the salad I was going to make. Well, this recipe didn't call for bananas, but they got used anyway because I had no other use for them. And they added nicely to the salad. I actually only made a half recipe and froze the cherries and pineapple (together, and labeled for future use). Oh, and I left out the nuts for Coray's sake. Would have been better with them, but I wanted the salad to get eaten.

CHERRY SALAD
13 oz. Cool Whip
1 can sweetened condensed milk
1 medium can pie cherry filling
1 medium crushed pineapple
Crushed nuts
2 cups small marshmallows

For dessert, I made the Apple Walnut Crisp - and I did include the walnuts!

APPLE WALNUT CRISP
4-5 apples, pared, cored, and sliced to measure 4 cups
1 tbsp. lemon juice
1/2 cup flour
1/2 cup brown sugar, firmly packed
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 cup butter or margarine
1/2 cup walnuts
Arrange apples in 8x8x2 inch greased pan (or shallow casserole) and sprinkle with lemon juice. Combine flour, sugar, salt, nutmeg, and cinnamon. Work in butter until crumbly; add walnuts. Evenly sprinkle mixture over apples. Bake at 375°F, about 35-45 minutes until topping is brown and apples are tender. Serve warm with whipped cream, plain cream, or ice cream. Makes 6 servings.