Holiday-Valentines Day

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Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners39; sugar
1 teaspoon vanilla extract


Red Velvet Whoppie Pies

3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners39; sugar
2 teaspoons clear vanilla extract

White baking chips, melted
Finely chopped pecans

The Ultimate Valentine's Day Cookie

1 cup powdered sugar
1 cup butter or margarine -- softened
1 tablespoon white vinegar
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/4 teaspoon salt
6 drops red food color

Heat oven to 400º.

Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except food color. Divide dough in half.
Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Velvety Red Velvet Cake- Mr. Food

1 1/2 cups vegetable shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food color (1-ounce bottle) (see Note)
Cream Cheese Pecan Frosting (see Note)

Preheat oven to 350 degrees F.
Coat three 8-inch cake pans with cooking spray and lightly flour.

Strawberry Sweetheart Cake- Mr. Food

1/3 cup heart-shaped sprinkles, divided (see Note)
1 (18.25-ounce) package yellow cake mix, batter prepared according to package directions (see Note)
1 (8-ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, washed and hulled

Preheat oven according to cake mix package directions.
Stir 1/4 cup sprinkles into cake batter; pour equal amounts into one 8-inch square pan and one 8-inch round pan.

Bake cakes according to package directions. Let cool slightly then remove to a wire rack to cool completely.

Chocolate Heart Cookies

Powdered sugar
1 large egg
1 cup butter, softened
1/2 tsp cinnamon
1 tsp baking powder
1 1/2 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/4 cups flour

Stir together flour, baking powder, salt, cinnamon and cocoa in a bowl.
In another bowl, cream butter and brown sugar until fluffy, then add egg and vanilla and mix until combined.
Add flour mixture. Transfer dough to a zip top bag and flatten into a disc.

Refrigerate 2 hours.

Heat oven to 350 degrees.

What is Love Happy Valentine's Day from Betty Crocker :)

Marble Fudge

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and peanuts.

Spread in a buttered 13 x 9 inch pan.

Refrigerate for several hours or until set.

Cut into squares.

Layered Mint Fudge

12 oz. package of chocolate chips
1 – 14 oz. can sweetened condensed milk
2 teaspoons of vanilla
1 cup of white chocolate chips
1 tablespoon of peppermint extract
1 drop green food coloring

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat.
Add vanilla.
Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan.

Chill 10 minutes or until firm. Hold remaining mix at room temperature.

In heavy saucepan melt white chocolate chips and the rest of the milk.
Add peppermint extract and food coloring.

Spread on chilled chocolate layer.

Fudge Meltaways

1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate mixture.

Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.


Martha Washington Candy

1 can of Eagle Brand milk
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips

Mix the first five ingredients together wel .

Shape into small bal s and drop on wax paper and chill in ice box.

Melt wax and chocolate chips in double boiler and dip candy with a toothpick in chocolate then set on the wax paper

Coconut Bon Bons

3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract

Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.

Refrigerate the mixture for 1 to 2 hours.

Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler.

Shape the coconut mixture into small bal s and dip in the melted chocolate.

Lay on waxed paper until cool.

Sweetheart Scones

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, frozen
1 egg
1/2 cup sour cream
1/2 cup chopped strawberries
1/2 cup semi-sweet chocolate chips
sugar, for sprinkling

Preheat oven to 400.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a mixing bowl. Grate butter into the flour mixture.
Beat in egg and sour cream until just combined. Stir in strawberries and chocolate chips.

Chocolate Cherry Layered Cupcakes

1 box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 teaspoon almond extract, if desired
1 can (21 oz) cherry pie filling
2 containers (4 oz each) vanilla pudding
1 container (1 lb) creamy chocolate frosting

1Heat oven to 350°F (325°F for dark or nonstick pans).

Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract.
Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.

Double-Chocolate Banana Pie

2 oz. melted chopped white chocolate
6 oz. chocolate pie crust
2 bananas, sliced
5 3gg yolks
2 cups milk
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
8 oz. chopped semisweet chocolate

Spread white chocolate into pie crust; top with two layers of sliced bananas. Cook egg yolks, milk, sugar, cornstarch and salt over medium heat whisking constantly, until thickened; then whisk in chopped semisweet chocolate.
Pour egg mixture over bananas and chill.

Redbook magazine, June 2003.

Valentine Fudge

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
1 jar marshmallow creme
1 teaspoon vanilla
1 cup halved maraschino cherries

Microwave margarine in bowl or casserole dish until melted. Add sugar and milk, mix well. Micro on high for 3 minutes, stir, 3 minutes again, stir, 3 minutes again, stir, 3 minutes again, stir. That's a total of 12 minutes. Stir in chips until melted.

Add remaining ingredients.

Pour into 13x9 or 9x9 pan which has been buttered. C

Chocolate Raspberry Hearts

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 C. chocolate-hazelnut spread
24 raspberries
2 Tblsp. dark chocolate chips
1 egg, beaten
1 Tblsp.powdered sugar

Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
Spoon 2 teaspoons of the chocolate-hazelnut spread onto 1 side of each square.

Chocolate-Dipped Cherries

2 (10-oz) jars maraschino cherries with stems
3 Tbsp. butter, softened
3 Tbsp. light corn syrup
2 cups powdered sugar
3 cups semisweet chocolate chips
4 tsp. solid vegetable shortening

Drain cherries; pat dry with paper towels.

In medium bowl, sift together butter and corn syrup. Stir in powdered sugar; knead into smooth ball forms. Shape 1/2 teaspoon butter mixture around each cherry.

Place on baking sheet lined with wax paper. Chill 1 1/2 to 2 hours or until firm.

In medium saucepan, melt chips and shortening over low heat.

Raspberry Red Velvet Cake

1 box red velvet cake mix
2 tbs raspberry liqueur or raspberry juice
2 cups shredded coconut
1 cup raspberries, pureed, strained
1/4 cup seedless raspberry jam
2 pkgs 16 oz each cream cheese frosting

Heat oven to 350 degrees.

In measuring cup, combine berry puree and enough water to equal 1 1/4 cups.

Prepare cake mix according to package directions, substituting puree mixture for water and adding jam, divide among 3 greased and floured 8" pans.

Bake 15 min. or until done. Let cool, trim cakes to level.

Fig N' Prosciutto Crostini

5 figs, quartered
20 leaves basil or baby arugula
1/4 cup olive or vegetable oil
1 loaf French bread, sliced diagonally
1/2 cup garlic and herb spreadable cheese or chive cream cheese
10 slices prosciutto or ham, halved lengthwise

Heat oven to 350 degrees.

Brush bread with oil. Place bread on baking sheet. Bake 10 min. or until toasted. Let cool. Divide spreadable cheese among toasted bread slices. Top each slice with 1 basil leaf.

Starting at short end, roll each ham half jelly roll style into rosette. Arrange rosettes on bread slices. Top each with 1 fig quarter.

Flavored Popcorn Balls

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

Red Velvet Cupcakes

1 (2oz) bottle of red food coloring
1 tsp. cocoa
1 tsp. white vinegar
1 1/2 C. sugar
1 1/2 C. veg. oil
2 eggs
1 C. buttermilk
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
In small bow combine food coloring, cocoa, and vinegar. Set aside.
In large bowl, combine sugar, oil, eggs, and buttermilk. Beat until well blended. Slowly add flour, baking soda, and salt. Stir in vanilla extract.
Fold in red coloring.

Valentine's Day Apple Crunch Pie W/ Cinnamon Ice Cream

6 Juicy sour apples, pared and cored
1 C. Flour
1 C. Brown sugar
1/4 lb Margarine

Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tTblsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream

Place sliced apples in pie plate.

Whisk together the flour and brown sugar; add margarine and mix until crumbly.

Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until  apples are fork-tender.

Serve warm with Cinnamon Ice Cream.

For Cinnamon Ice Cream:

Marbled Cheesecake Hearts

2 Cups finely crushed Oreos (about 24 cookies)
3 T Butter or Margarine, melted
3 ( 8 oz ) packages Cream Cheese softened
1 ( 14 oz ) can Sweetened Condensed Milk
3 Eggs
2 tsp. Vanilla extract
2 ( 1 oz ) squares Unsweetened chocolate Melted

Preheat oven to 300 degrees. Line 13 x 9 inch pan with heavy foil set aside

Combine crumbs and butter press firmly on bottom of foil lined pan. With mixer beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth.

Valentine's Spread

1/4 cup fat-free cream cheese (in tub)
1/4 cup nonfat or light sour cream
1/4 cup apricot all-fruit spread
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell pepper

In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon into a small bowl lined with plastic wrap or a 6-ounce ramekin.
Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.

Cupid's Love Potion

12-ounce can pink lemonade concentrate
1 cup raspberry sherbet
12-ounce can of lemon/lime soda (we used 7-Up)

In a pitcher, mix the lemonade concentrate with the recommended amount of water.

In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.

 Add the soda, stir, and serve.
Makes 3 cups

Cherries In The Snow

PHILADELPHIA Cream Cheese softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1 can (20 oz.)cherry pie filling


Mix cream cheese and sugar until smooth. Gently stir in whipped topping
Layer heaping 2 Tbsp. cream cheese mixture and 2 Tbsp. pie filling in each of 8 stemmed glasses or dessert dishes. Repeat layers.

Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese1/3 Less Fat than Cream Cheese and COOL WHIP LITE
Whipped Topping#cc0000;"Kraft Foods