 Here are some great Valentine Treats 1/2 c Butter 10 c Crispy rice cereal 9 c Miniature marshmallows 2 c Candy Heart (the tiny red spice ones) Candy Hearts (the ones with messages) 3/4 c Miniature chocolate chips Red food coloring Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy hearts (spiced tiny red ones) and miniature chips together. To marshmallow mixture, blend in 2 drops red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy heart (with messages) spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. Sweetheart Cookie Puzzle 1 cup butter or margarine, softened 1 cup granulated sugar 2 teaspoons vanilla extract 2 cups uncooked rolled oats 1 1/4 cups unbleached flour 2 cups M&M's plain chocolate candy Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine butter, sugar and vanilla extract. In another mixing bowl, combine oats and flour. Mix wet ingredients with dry ingredients just until moistened. Divide dough in half. Pat each half of dough into heart shape about 1/4-inch thick on prepared baking sheets. To decorate, gently press M&M's into dough in a pattern or phrase of your choice. With a sharp knife, cut through dough to form 10 random shapes. Do not separate. Bake for 15 to 18 minutes or until lightly browned. Carefully cut through pieces again to separate. Cool 5 minutes on baking sheet. Remove and cool completely on wire rack. Valentine Candy Cones These candy-filled cones make a great gift for classrooms of kids or a Sunday School group. 6 sugar cones 1 bag M&M'S® Brand Chocolate Candies for Valentine's Day Clear tape Plastic wrap Red or pink cellophane, cut into six 10-inch squares 6 strands (14-inch) thin ribbon in red or pink Loosely wrap 1/2 cup of M&M'S® Brand Chocolate Candies for Valentine's Day in plastic wrap and tape it closed. Set the wrapped candy on top of a cone. Cover the candy with cellophane and tie with a ribbon. Repeat for remaining cones. Makes 6 cones. Strawberries in Chocolate Shells with Raspberry Sauce 1/2 pint fresh strawberries 2 chocolate shells 1/2 cup raspberry sauce 1 cup romance whipped cream Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate -- put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf. Raspberry Sauce 1 12-ounce packages frozen unsweetened raspberries, thawed, with juices 1/2 cup sugar Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.) Makes about 1-1/2 cups Hearts-Filled-with-Love Cookies 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup shortening 1 cup sugar 1 well beaten egg 2 tablespoons Pet Milk 1 1/2 teaspoon vanilla Raspberry or strawberry jelly Confectioners' sugar Sift together flour, baking powder and salt. Cream together shortening and sugar. Stir in egg, Pet milk and vanilla extract. Chill overnight before using. Roll out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees F for 8 to 10 minutes. When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with confectioners' sugar. Lemon Hearts 1 c. (1/2 lb.) butter or margarine, softened 1 c. sugar 1 egg yolk 3 tsp. grated lemon peel 2 c. all-purpose flour 1/2 c. ground blanched almonds Sugar for sprinkling About 20 candied cherries, cut in half In large bowl of an electric mixer, beat butter and the 1 cup of sugar until creamy; beat in egg yolk and lemon peel. Gradually add flour, blending thoroughly; stir in almonds. Gather dough into a ball with your hands. On a lightly floured board, roll out dough to a thickness of1/4 inch. Cut out with a 2 to 3-inch heart-shaped cookie cutter; transfer cookies to greased baking sheets, spacing about 1 inch apart. Sprinkle cookies lightly with sugar. Place half a cherry, cut side down, in center of each and press in lightly. Bake in a 325~ oven for about 20 minutes or until edges are golden. Transfer to racks and let cool completely. Store airtight. Makes about 3-1/2 dozen. More Great Valentine Recipe Links | |||||||||
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