Happy Holiday Crispies from Woman's Day magazine

Clover Crispies picture from Taste of Home

1 bag white chocolate chips *or Wilton Candy Melts
4 tbsp. butter
4 cups Kellogg’s® Rice Krispies®
2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies
* I added holiday sprinkles.
1. Place 1 bag (12 oz.) of white chocolate chips and 4 tbsp. butter in a microwave-safe bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn.

2. Stir until mixture is smooth; combine with 4 cups Kellogg’s® Rice Krispies® and 2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies. Add sprinkles if you'd like to.

3. Line a 9 x 13-inch pan with foil, then pour the mixture. Refrigerate until set, about 30 minutes. Cut into 2-inch squares.

In my opinion: I made these for Valentine's Day this year using the Valentine mix M&Ms. The white chocolate wasn't as fluid as I'd like it to have been so I panicked and thought it wasn't going to mix well so I melted some pink Wilton candy melts and smoothed it over the top plus I added sprinkles. They tasted wonderful, but were very hard to cut and did not make perfect squares. Next time I'll try scoring the melts.

Valentine's Day

There are so many wonderful things you can do with food for Valentine's Day...

don't forget to make heart-shaped ice cubes, heart-shaped sandwiches, or heart-shaped pancakes. We let our kids spray whipped cream on their pancakes and use chocolate syrup and leftover sprinkles.

Valentine Pizza by Pillsbury

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
24 slices turkey pepperoni with 70% less fat
3/4 cup shredded mozzarella cheese (3 oz)

1. If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
3. Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
4. Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted..

Heart Shaped Breadsticks by Pillsbury

1can (11 oz) Pillsbury® refrigerated breadsticks
1egg, slightly beaten
1/4cup finely crushed nacho-flavored tortilla chips

1. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.
2. Brush breadsticks with beaten egg; sprinkle with crushed chips.
3. Bake 10 to 13 minutes or until golden brown. Serve warm..

Valentine Chex Mix by Betty Crocker

1/2 recipe

4 1/2 cups Rice Chex® cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles

1.Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2.Place 1/2 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; cool about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store in airtight container.


In my opinion: This was quick and easy or I would not have had time to make it with 4 small kids and an elderly father to take care of. It is super yummy!

Raspberry Bars by Bisquick

2 cups Original Bisquick® mix
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup raspberry spreadable fruit, jam or preserves

1. Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.
2. Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit.
3. Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows

In my opinion: What a super simple recipe! Who doesn't keep Bisquick on hand?

These are in my oven now so check back for my review.

Very Cherry Cake by Paula Deen

1 cup butter, softened
1¾ cups sugar
2 Tbsp maraschino cherry juice
½ tsp vanilla extract
3 cups cake flour
2½ tsp baking powder
¼ tsp salt
1 cup whole buttermilk
5 egg whites, beaten until stiff
1 cup finely chopped maraschino cherries
Cream Cheese-Cherry Frosting (recipe follows)
Garnish: maraschino cherries

1. Preheat oven to 350° F. Spray three 9-inch baking pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.

2. In a medium bowl, combine flour, baking powder and salt; sift. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.

3. Spoon batter evenly into prepared pans. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Garnish with maraschino cherries, if desired.

Makes one 9-inch cake


CREAM CHEESE-CHERRY FROSTING

• 1 (8-ounce) package cream cheese, softened
• ¾ cup butter, softened
• ¼ cup maraschino cherry juice
• 6 cups confectioners' sugar

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioners' sugar, beating until smooth.

Makes about 4½ cups.

In my opinion: This was a fabulous cake. I think it will become a Valentine's Day tradition.

Starbuck's Cranberry Bliss Bars

•2 sticks margarine (or butter if you want to indulge) -- softened
•1 and 1/4 cups brown sugar-- packed
•3 large eggs
•1 teaspoon ground ginger
•1 teaspoon vanilla
•1/4 teaspoon salt
•1 and 1/2 cups flour
•1/4 cup minced dried cranberries
•1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
•1/4 cup minced candied ginger


•For Frosting:
•4 ounce cream cheese -- softened
•1 and 1/2 cups powdered sugar
•2 Tablespoons butter -- softened
•1 teaspoon vanilla


•For Garnish:
•2 Tablespoons minced dried cranberries
•1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted
Preheat oven to 350 and lightly grease a 9x13 pan.

1. Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

2. When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

3. Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy

In my opinion: These bars are GREAT! I have never had them at Starbuck's so I don't know how they compare, but I loved making them myself. My husband does not like chocolate so I am always looking for white chocolate recipes and this is one we'll make again and again.

Our Valentine Treats

Cupid's Cups.

White chocolate covered pretzels!

Abby helped dip some marshmallows.

Caleb's turn.

Lauren's turn!



The final product.

Dipped Marshmallows

A girl in my daughter's class brought chocolate dipped marshmallows for everyone so I thought I'd look up the recipe and find some fun V-Day pics. I'd like to dip these in white chocolate for my husband. I found this recipe and picture on the French Knots blog.


And here are some more I found on "Ramblings of a Crazy Woman."

And a few more from Grace Violet.

Don't forget you can also dip pretzel rods too!

Homemade Marshmallows

This was sent to me by a friend. It comes from this blog.

shortening for greasing

powdered sugar for dusting

2 1/2 tbsp Knox plain gelatin (a little less than 4 packets)

1/2 cup cold water

1 1/2 cup sugar

1 cup light corn syrup

1/4 tsp salt

1/2 cup water

1 tbsp vanilla

1/8 tsp red food coloring

1 tsp peppermint extract
DIRECTIONS
Okay, before you begin: this recipe makes enough to fit a 9X13 glass dish. I made another batch that was half this size, using an 8X8 glass dish, and halving all the ingredients and it worked perfectly as well. Also, a few variations. Want just plain marshmallows? Omit the food coloring and peppermint extract and use 2 tbsp of vanilla instead of just 1. Want chocolate marshmallows? Again, omit the food coloring and peppermint extract, use 2 tbsp of vanilla instead of just 1 and add 1/3 cup cocoa powder right after the sugar mixture combines with the gelatin mixture on low speed.
1. Grease the 9X13 dish with shortening and dust with powdered sugar the same way you would flour cake pans. You’ll have to move the powdered sugar around more with your hands rather than the hitting-the-sides process as with flour. Set aside.
2. Whisk attachment in place, combine the gelatin and 1/2 cup cold water in the mixing bowl. This needs to sit for 15 minutes, which is about how long the next part will take, so keep on reading!
3. In a medium-sized saucepan, combine sugar, corn syrup, salt and 1/2 cup of water over low heat, stirring until sugar dissolves. (about a minute)

4. Turn the heat up to high and stick your candy thermometer in. Now it’s time to sit back and watch. Heat on high until the temperature is between 242 and 248 degrees F. NO STIRRING, just wait and watch it bubble and smell that sugar! It takes about 10-14 minutes if you make the whole batch, a little less if making a half batch. When between 242 and 248, remove from heat.

5. Back to the mixer, turn speed on to low and slowly pour the sugar mixture into the gelatin mixture. Increasing the speed one setting at a time for about 10 seconds each, eventually get to the highest setting on your mixer. It’s wait and watch time again! You’re waiting for the mixture to double-to-triple in size, get a shiny, waxy white color and look really thick. This will take between 10-15 minutes. When it’s done, keep the speed on high and add in the vanilla, red food coloring and peppermint extract. (Um, can I tell you how happy I am that I made these the same shade of pink as my KitchenAid mixer? SO HAPPY).

6. With a spatula, spread evenly into your prepared pan. (Don’t worry about scraping the bowl clean–it’s near impossible because of the stickiness). Dust with more powdered sugar and use your fingers to spread it around. (I love the soft feel of it!) Leave uncovered for about 8-10 hours, or overnight.

7. Do-do-do-do-do, and we’re back! Sleep well? Cover a cutting board with powdered sugar and plop out the giant marshmallow onto it. You can loosen the sides with a knife. With a small heart-shaped cookie cutter, dipped into powdered sugar every time if necessary, cut out the heart shapes. Roll the sides in the powdered sugar so there are no sticky parts left. If you just want to make square marshmallows, dip the knife in powdered sugar and cut to desirable size, again rolling the sides in powdered sugar. Done!!! Store in an airtight container, or package them up in cellophane and go woo someone with a sweet tooth.

Very Raspberry Frappe

YUMM-O

I just found this recipe that I had torn out of Better Homes and Gardens last year. I can't wait to try it.

1-1/2 cups frozen or fresh raspberries
3 Tbsp. raspberry liqueur or milk
1 Tbsp. seedless raspberry jam
2 cups raspberry or other berry gelato or ice cream
1/4 cup milk
1/3 cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies
To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies

1. Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press puréed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.
2. For frappé, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.
3. Divide remaining berries and frappé between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.

2 servings

Valentine's Day 2010-Edited

Valentine's Day shouts, "Chocolate!!!" but there are so many wonderful treats you can prepare for the day of love. For breakfast last year we made heart shaped pancakes and let the kids spray whipping cream on top, add syrup, and shake on sprinkles. We even had cherries to top them off.

The dessert possibilities are endless. You can prepare fondue or make a cheesecake.

You can make heart, flower, and lip-shaped cookies, Cherry Rice Krispie Treats, or just settle for pink cupcakes.

You can visit endless websites like Bisquick, Betty Crocker, Pillsbury, Food TV, Land O' Lakes, Eagle Brand, Kraft, Wilton, McCormick, Nestle meals.com, etc...

There's always fudge and truffles.

My husband doesn't like chocolate (I know, he's strange) so I have been collecting white chocolate recipes.

-Here is a Valentine candy bouquet that I made several years ago.

-Don't forget about Creme Brulee or strawberry shortcake.

-For dinner you can make a homemade heart-shaped pizza or heart-shaped breadsticks with a pizza fondue sauce. You could make any type of casserole or chicken pot pie in a heart-shaped pan.

-Whether you are baking for your sweetie, your kids, or a party, you'll find what you're looking for with the resources above! But don't forget, the kids don't really care WHAT you make, it's the time you spend together!

-Let me know if you find a fun site I don't have listed.

Edited to add-This site has Valentine Smoothies that look fabulous (thanks Rebecca).

I also found these fun looking recipes and these "Cupid Cups."

White Chocolate Creme Brulee with Rapsberries & Mint (WW 10)

2 1/2 c whipping cream
5 oz white chocolate, chopped (must have cocoa butter in ingredients)
8 lg eggyolks
8 T sugar
1/2 pint fresh raspberries
8 mint sprigs

1. Position rack in center of oven and preheat to 325.
2. Arrange 8 6 oz ramekins in roasting pan.
3. Whisk cream & chocolate in heavey medium saucepan over medium heat until chocolate melts and mixture is smooth, about 5 minutes.
4. Whisk egg yolks and 2 T sugar in lg glass measuring cup to blend. Gradually whisk in warm cream mixture.
5. Divide custard equally among ramekins in roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
6. Bake until just set but still slightly soft in center, about 35 minutes. Cool in pan to room temp.
7. Remove custards from pan. Cover and refrigerate until cold, at least 2 hours, or overnight (can be prepared 2 days ahead. Keep covered and refrigerated).
8. Sprinkle remaining 6T sugar evenly over custards. Using torch, heat sugar until caramelized. Cover and refrigerate 1-4 hours. Garnish with fresh berries and mint.

In my opinion: This was a fabulous recipe. I made this for some friends of ours and they loved it too.

This is the BEST Strawberry Shortcake ever

Yum, yum! This is the BEST Strawberry Shortcake ever! Sugar coma! It's by Paula Deen, need I say more? Strawberry Shortcake is my husband's favorite dessert so I had found the recipe earlier. I saw that it made a lot and I couldn't make it for just my little ol' family so I made it about a month ago when my inlaws came to visit. Did I say it made a LOT? It was at least 8 good-sized servings but we ate 7 the first night!

1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze: 1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Great for Valentine's Day or the 4th of July, or just because you need it!

Raspberry Meringue Squares

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 teaspoon salt
2 cups all-purpose flour3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam
confectioners sugar, for dusting

1. Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a medium bowl, beat butter, confectioners sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly.
2. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.
3. In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks.
4. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges.
5. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners sugar. Store the bars, well covered, in the refrigerator.Makes 2 dozen squares.

In my opinion: These are delicious. I make them with the Raspberry Linzer Hearts which require the egg yolks.

Tomorrow's recipe: Buckeyes

RASPBERRY LINZER HEARTS

RASPBERRY LINZER HEARTS from Mary Engelbreit cookbook
1 cup walnuts (3 1/2 ounces)
1 cup whole blanched almonds (4 ounces)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar, plus additional, for dusting
2 large egg yolks
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup seedless raspberry or blackberry jam

1. In a food processor, combine the walnuts and almonds and process, pulsing, until finely ground. Set aside.
2. In a large bowl, beat the butter and confectioners' sugar with an electric mixer until light and fluffy. Beat in the egg yolks. On low speed, gradually add the flour and cornstarch, mixing just until incorporated. Add the ground nuts and mix until just blended. Divide the dough into four pieces, shape each into a disk, and wrap in plastic. Refrigerate for at least 4 hours, or until firm.
3. Preheat the oven to 325 degrees. Grease two baking sheets.
4. On a floured surface, roll out one piece of dough at a time until 1/4 inch thick. Using a 2 1/2-inch heart-shaped cutter, cut out as many cookies as possible. Place half of the hearts onto one of the prepared baking sheets.
5. Bake for 12 to 15 minutes, until lightly golden. Let the cookies cool slightly, then transfer to wire racks to cool completely.
6. Transfer the remaining hearts to the second baking sheet. Using a 1 1/2-inch heart-shaped cutter, cut the centers out from the hearts. Bake and cool the cutout hearts.
7. Dust the cutout hearts with confectioners' sugar. Spread a rounded teaspoon of jam onto each plain heart cookie bottom and cover with the cutout heart tops.
Makes about 4 dozen cookies.

In my opinion: These are fabulous and have a great presentation.

Tomorrow: Mary Engelbreit's Raspberry Meringue Squares