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Wonton Bundle of Kissess
24 milk chocolate kisses
24 wonton wrappers
Oil for frying
Place a chocolate kiss in the center of a wonton wrapper. (Keep
remaining wrappers covered with a damp paper towel until ready to
use.) Moisten edges with water; fold opposite corners together over
candy kiss and press to seal. Repeat. In an electric skillet, heat
1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until
golden brown, turning once. Drain on paper towels. Dust with
Yield: 2 dozen
10 ounces semisweet chocolate, milk or white chocolate, cut into small pieces
3 - 3 1/2 cups Rice Krispies
Place the chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat.
Gently stir in the Rice Krispies cereal until evenly coated. Add more cereal if needed. Place the chocolate mixture into a 8 or 9 inch (20 or 23 cm) heart shaped pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm.
Note: Can also press the mixture into a 8 or 9 inch (20 or 23 cm) square baking pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm, then cut into desired shapes with a cookie cutter.
Makes 1 - 8 or 9 inch (20 or 23 cm) heart shaped cake
CARAMEL IN A JAR
Butter Sauce for cakes , ice cream, etc!
Preparation time: 5 min Cooking time: 16 min
Yield: 5 (8-ounce) jars
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup light corn syrup
2/3 cups Butter
1 1/3 cups Heavy Whipping Cream
Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes. Pour mixture into 5 (8-ounce) jars. Cool 15 minutes; cover. Store refrigerated.
To serve, remove cover. Microwave on HIGH, stirring every 30 seconds, until warm (30 to 60 seconds).
2 cups finely crushed chocolate graham crackers
1/2 cup Butter, melted
1 cup sugar
3 (8-ounce) packages cream cheese, softened
2 tablespoons green or white creme de menthe liqueur*
1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
1 teaspoon all-purpose flour
1 Can Aerosol Whipped Heavy Cream
Heat oven to 325°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVERBEAT.) Stir in liqueur by hand.
Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining chopped mints.
Bake for 80 to 95 minutes or until firm to touch. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream and top with reserved mints, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
To prevent cracking, place pan of warm water on rack below cheesecake in oven.
2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
1/4 cup all-purpose flour
8 eggs, beaten
1/2 cup fat free skim milk
1/2 teaspoon seasoned salt
4 ounces (1 cup) Cheddar Cheese, shredded
Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray. Spread potatoes over bottom of pan.
Combine vegetables and flour in small bowl; spoon over potatoes.
Combine beaten eggs, milk and seasoned salt in same small bowl. Pour egg mixture over vegetables. Sprinkle with 1/2 cup cheese. Cover with aluminum foil. Bake for 45 to 50 minutes, stirring twice, until eggs are set and center is hot. Remove foil, top with remaining cheese; let stand 5 minutes before serving.
You can also crumble crisp bacon on top
1/3 cup Sour Cream
1 (8-ounce) container light raspberry cream cheese spread
2 tablespoons powdered sugar
1 tablespoon raspberry-flavored liqueur or orange juice
Combine sour cream, cream cheese, sugar and liqueur in small bowl; mix well. Spoon mixture into serving bowl. Cover; refrigerate until serving time.
You can use this dip with fruit, pound cake , cookies, angel food cake etc
Mrs Santas Sister
01-08-2010, 05:20 AM
these all look so good... especially that raspberry dipping sauce...as rachael ray says Yum-O
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