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Valentines Day is tomorrow, February 14th. And it's not too late to make these sweet treats for your sweetheart.
Chocolate Cherry Bars
1 box chocolate fudge cake mix
1 can (21 oz.) cherry pie filling
2 eggs, beaten
1 cup miniature semisweet chocolate chips
1 container whipped chocolate frosting
Heat oven to 350° (325° for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix. Carefully spread in pan. Bake 15x10x1-inch pan 25-30 minutes, 13x9-inch pan 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting.
Note: May use strawberry pie filling instead of cherry.
Valentine Snack Mix
9 cups rice square cereal
1 cup white vanilla baking chips
1/2 cup peanut butter
1/4 cup butter or margarine
3/4 cup powdered sugar
1/2 cup red, white & pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles
In large bowl, place cereal. In small microwaveable bowl, microwave baking chips, peanut butter and butter uncovered on high 1 minute to 1minute, 30 seconds; stirring every 30 seconds until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place ½ of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.
Rinse strawberries, pat dry with paper towels. Line cookie sheet with waxed paper. In medium bowl, beat cream cheese, cookie crumbs, powdered sugar and orange peel with electric mixer on medium speed until mixed. Press about 1 rounded tablespoon cream cheese mixture over bottom half of each strawberry, molding to fit the strawberry. Place on cookie sheet. Refrigerate 30 minutes In 1-qt. saucepan, melt semisweet chocolate chips and bittersweet chocolate over low heat, stirring frequently. Holding strawberry by the leaves, dip each strawberry into chocolate mixture, covering cheese mixture. Place on cookie sheet. Refrigerate about 30 minutes or until chocolate is completely set.
In small microwaveable bowl, microwave vanilla baking chips and oil uncovered on high 1 minute, stirring every 30 seconds, until melted. Continue to microwave at 15-second intervals if necessary to melt chips. Drizzle melted vanilla chips over dark chocolate on strawberries. Place each in paper baking cup. Store in tightly covered container in refrigerator no longer than 24 hours.
Caramel-Drizzled Brownie Hearts
1 box (21 oz.) Ultimate Fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz.) caramels, unwrapped
3 Tbsp. whipping cream
1/2 cup chopped pecans
Heat oven to 350°. Line bottom and sides of 8-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 8-inch pan. Cool completely, about 1 hour. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 6 brownies. In medium microwaveable bowl, microwave caramels and whipping cream uncovered on high 1-3 minutes, stirring every minute, until caramels are melted. Arrange brownies on small serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.