Apple Butterscotch Delight

Ingredients:

1 (4 oz.) pkg. instant butterscotch pudding
1 (20 oz.) can crushed pineapple in juice
1 C dry roasted peanuts
2 sweet apples, chopped
1 (8 oz.) container whip topping, thawed

Directions:

Place the pudding into a mixing bowl.
Add the can of pineapple with the juice and stir until completely combined.
Stir the nuts into the pudding mixture.
Blend the apples into the mixture until well combined.
Fold the whip topping in until combined and smooth.

Serves: 4

Grapes and marshmallows can be added to this recipe for a special treat. If butterscotch pudding isn’t your favorite; try vanilla, chocolate, lemon or any flavor that’s at the top of your list.

From the Heart Fondue

Ingredients:

2 T half and half
1 T butter
2 T light rum, divided
8 oz. semi sweet chocolate, chopped

How to Make It:

Place the half and half into a small sauce pan over medium heat.
Add the butter and 1 T of rum and bring the mixture to a slow simmer.
Once simmering, remove the pan from the heat.
Add the chocolate and whisk until the chocolate has completely melted and the mixture is smooth.
Pour in the remaining rum and whisk until combined.
Transfer to a small fondue pot or a custard cup place on a heated serving plate.

Serving Size: 4

This is the perfect dipper for fresh strawberries, raspberries or even fortune cookies. If the chocolate becomes too thick for dipping whisk in 1 t of half and half at a time until you achieve the desired consistency.

Have My Heart Potato Pancakes

Make these heart potato cakes extra special for your Valentine by adding a spoon of applesauce with red hot candies on the top of each one.

Ingredients:

1 (14 oz) can chicken broth
1/2 t pepper
1 green onion, chopped
1 1/2 C instant potato flakes
Directions:

Pour the broth into a saucepan over medium high heat.
Stir in the pepper well.
Bring the broth to a brisk boil then remove from the heat.
Gently stir in the green onion.
Pour the potato flakes into the pan and let them stand until they have absorbed all the broth liquid.
Lay a heart shaped cookie cutter in a skillet over medium heat.
Fill the cookie cutter with the potato mixture.
Cook 5 minutes then flip and continue cooking 3 minutes or until browned.

Serving Size: 4

Cupids Chocolate Breakfast Biskits

These would be great to Serve on Valentine’s Morning with a side of sweet fresh fruit.

Ingredients:

1 1/2 C flour
2/3 C sugar
1 t baking soda
1/4 t salt
10 T unsalted butter, melted and hot
1/4 C + 2 T unsweetened cocoa powder
1 large egg
1/4 C + 2 T milk

Directions:

Place the flour in a large mixing bowl.
Add the sugar, baking soda and salt and blend all the ingredients together well.
Place the hot melted butter into a separate bowl.
Add the cocoa powder and whisk until very smooth.
Add the egg and milk to the chocolate mixture and blend until completely combined.
Pour the chocolate mixture into the flour mixture and stirring from the bottom up mix the ingredients until the flour mixture is just moistened completely.
Place a piece of wax paper on a flat surface and remove the dough to the wax paper.
Form the dough into a rectangle.
Place the dough into the refrigerator and allow it to chill 15 minutes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing preparing the biskits.
Remove the dough from the refrigerator and use a heart shaped cookie cutter to cut out the dough into 8 heart shaped biskits.
Line a baking sheet with parchment paper.
Place the biskits in a single layer on the prepared sheet.
Bake 12 minutes or until the bottoms just begin to color and the tops begin to crack.
Allow to cool 5 minutes before serving.

Serving Size: 8

Sweet Sweet Strawberry Soup

This soup would be a great starter to your Romantic Valentine Dinner.

Ingredients:

1 lb. fresh strawberries, washed and hulled
10 mint leaves
2 C white wine
1 t lemon juice
3 T honey
2 T brandy

Directions:

Place the strawberries into the blender.
Place the mint leaves in with the strawberries.
Pour in the wine, lemon juice, honey and brandy.
Puree until very smooth.
Strain the soup to remove any seeds.
Pour into a bowl, cover and refrigerate at least 4 hours before serving.

Serving Size:  2

Next Page »