I was going over some of my recipes and I just remembered that next week it will be Valentines Day!!! I haven’t gotten my wife a card or gift yet. So I was thinking wouldn’t it be nice if I surprised her with a very sweet dessert. I am now going down memory lane….I don’t know if you remember in the early days of school, your mother bought you a whole bunch of valentine cards for the whole class at your school, you know the little ones that were in a box or bag, and you had to fill them out and give them to the whole class, the only problem they were pretty generic and what was good for girls, was not good for the guys. For some reason, I would put them on the desks and I always got one back from the most homely girl in the class, she was really the last person on anyone’s list for these cards, so I would be forced to be nice to her. I guess I was the only one, because she would always smile and wink at me. But, back them I didn’t know what that all meant, (hmmmm), it was sometimes down right embarrassing, but, back then no one cared. You were not type cast as “funny” like you are today. I liked going to class, because the teachers always had goodies for us. I remember the candy hearts, which I gave to my daughters until they went to college. My oldest would always want them, but when she was older, she played like she didn’t care, but I know down deep, she missed getting her heart shaped box of candy hearts with all of the dumb sayings on them. At least I thought they were dumb, back when, she was enamored by them. My wife and I exchange cards every year, I think she keeps hers. She is what you call a romantic. She keeps all of her cards, for all of the holidays that we exchanged. I think she has box full of them. Someday she will break down and send them to card heaven… I remember whenever I go to a candy store or any market; they would have this huge display of valentine products, usually huge hearts full of all kind of delectable goodies. I usually headed for the chocolates, I love chocolate. Anyway I would grab and big box, shaped like a heart and I was done. I would bring them home secretly and give them to my wife on the BIG day. But, oh I forgot about her being on a diet, oh well, I wouldn’t want them to go to waste, so I would take them off her hands quickly, and enjoy them for about a week, of course, hiding in my room, out of sight and sound. I didn’t want her to think I was enjoying “her” Valentines gift. Was there method to my madness, duh, I think so… Well, I have get off memory lane, and back to business. I have some really great recipes that you will like for that “special” someone in your life.
Choco-Cherry Cheesecake Bars
Simple chocolate-topped bars have a creamy filling and tender cookie crust. 
Ingredients:
1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup margarine or butter
1/2 cup whipping (heavy) cream
Directions:
1. Heat oven to 350°F. Break up cookie dough into ungreased 15x10-inch pan with sides. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy.
3. Remove partially baked crust from oven. Brush egg white over crust. Return to oven; bake 3 minutes longer or until egg white is set.
4. Meanwhile, in large bowl, beat cream cheese until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
5. Remove partially baked crust from oven. Pour cherry mixture evenly over crust. Return to oven; bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
6. Meanwhile, in medium saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
7. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator. Makes 48 bars.
Ingredients:
1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup margarine or butter
1/2 cup whipping (heavy) cream
Directions:
1. Heat oven to 350°F. Break up cookie dough into ungreased 15x10-inch pan with sides. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy.
3. Remove partially baked crust from oven. Brush egg white over crust. Return to oven; bake 3 minutes longer or until egg white is set.
4. Meanwhile, in large bowl, beat cream cheese until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
5. Remove partially baked crust from oven. Pour cherry mixture evenly over crust. Return to oven; bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
6. Meanwhile, in medium saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
7. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator. Makes 48 bars.
Cherry Pie Cups
Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust. 
Ingredients:
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling
Preparation Directions:
1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly. Makes 12 pie cups
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling
Preparation Directions:
1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly. Makes 12 pie cups
Sugar Cookie Chocolate Crunch Fudge
Granola bars add the tasty crunch to this unique fudge that starts with refrigerated cookie dough.
Ingredients:
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 roll (18 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) Hershey®'s semi-sweet chocolate chips
5 teaspoons vanilla
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
Fresh mint sprigs, if desired
Directions:
1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.
2. Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan. ** Refrigerate uncovered at least 2 hours or until firm.
3. Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs. 48 candies
Notes: *To easily crush granola bars, do not unwrap; use rolling pin to crush bars. Notes: ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 roll (18 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) Hershey®'s semi-sweet chocolate chips
5 teaspoons vanilla
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
Fresh mint sprigs, if desired
Directions:
1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.
2. Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan. ** Refrigerate uncovered at least 2 hours or until firm.
3. Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs. 48 candies
Notes: *To easily crush granola bars, do not unwrap; use rolling pin to crush bars. Notes: ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
Chocolate Peanut Butter Cookie Pie
Refrigerated cookie dough is pressed into a company-special dessert! Have you had your chocolate fix today?
Ingredients:1 (18-oz.) roll Pillsbury® Refrigerated Chocolate Chip Cookies with Walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
Prep Time: 15 min (Ready in 1 hr 50 min )
Directions:
1. Heat oven to 350°F. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
16 servings
1. Heat oven to 350°F. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
16 servings
Chocolate Cream Angel Slices with Cherry-Berry Sauce
A cloud of chocolate-scented whipped cream with a luscious berry sauce floats on angel food cake.
Ingredients:
Sauce
1 can (21 oz) cherry pie filling
1 cup frozen whole raspberries (from 12- to 14-oz bag)
2 tablespoons amaretto, if desired
Angel Slices
2 oz semisweet chocolate
1 cup whipping cream
1 tablespoon amaretto, if desired
1 loaf (10.5 oz) angel food cake (about 7x3x3 inch)
Topping
8 teaspoons chocolate-flavored syrup
(Ready in 20 min)
Directions:
1. In small bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
2. In 1-quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted. Remove from heat. Stir in 1/4 cup of the whipping cream.
3. In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours.
4. To serve, cut cake into 8 slices; place on individual dessert plates. Spoon about 1/3 cup sauce over each slice. Top each with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup.
8 servings
Here I am, on a diet and giving you all of these fantastic desserts. I am bad…….boy am I bad……
1. In small bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
2. In 1-quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted. Remove from heat. Stir in 1/4 cup of the whipping cream.
3. In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours.
4. To serve, cut cake into 8 slices; place on individual dessert plates. Spoon about 1/3 cup sauce over each slice. Top each with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup.
8 servings
Here I am, on a diet and giving you all of these fantastic desserts. I am bad…….boy am I bad……
1 comment:
WELL, hopefully Mom won't read your blog BEFORE Valentine's day!
;-)
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