Monday, February 10, 2014

Valentines Treats

I love Valentines Day!  Of course for the obvious reasons, but also for the treats!  I think Valentines décor is just so cute!

Here at work, we are BIG on treats! I love finding new recipes to try out, and I always know I can bring them into work instead of having them sit around the house!
Here are some cute {and yummy} Valentine Treat ideas from Betty Crocker!


Mini Red Velvet Cheesecakes:
Red Velvet Cheesecake Mini Pies 
 
You Will Need:
For the crust
  • 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
  • 4 1/2 tablespoons butter, melted
  • 1 teaspoon corn syrup or honey
For The Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 tablespoons red food color
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup Original Bisquick® mix
  • 3/4 cup milk
For The Topping
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings for decoration.
Directions:
  1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  2. In small bowl, mix Crust ingredients. Divide crumb mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
  3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and food color. Beat in eggs, 1 at a time, until well blended. Add cocoa and Bisquick mix, and beat until there are no more streaks and batter looks chocolaty. Pour in milk, and beat until smooth and creamy.
  4. Divide batter evenly among cups (cups will be almost full).
  5. Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
  6. In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar.
  7.  Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of whipped cream and a sprinkle of chocolate shavings. Serve chilled.
Strawberry Creamcheese Cookies
 
Strawberry Cream Cheese Heart Cookies
You will need:
  • 1 pouch Betty Crocker® sugar cookie mix
  • 1/4 All-purpose flour
  • 4 oz strawberry cream cheese, softened
  • 2 teaspoons grated lemon peel
  • 1 egg
  • Neon pink food color & Assorted Valentine candy sprinkles
Directions
  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. In medium bowl, stir cookie mix, flour, softened cream cheese, lemon peel and egg until soft dough forms. Stir in food color to get desired neon pink color. Roll dough 1/4 inch thick on lightly floured surface. Cut with 2 1/2- to 3-inch heart-shaped cookie cutter. Place 1 inch apart on cookie sheet. Decorate cookies as desired by pressing assorted sprinkles into dough.
  3. Bake 7 to 9 minutes or until light golden brown around edges. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

 
Black Forest Dream Bars
Black Forest Dream Bars

You will need:
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 can (21 oz) cherry pie filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed
Directions
  1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
  3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
  4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.
Valentine Chex Mix
Valentine Chex® Mix (1/2 Recipe)

You will need:
  • 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
Directions
  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. 4In serving bowl, mix both cereal mixtures. Store in airtight container.

Chocolate Cereal Marshmellow Hearts
Chocolate Cheerios® Marshmallow Hearts
You Will Need:
 
Crust
1 cup Gold Medal® all-purpose flour
1 cup Chocolate Cheerios® cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup butter, softened
1 teaspoon vanilla
3 cups miniature marshmallows
 
Topping
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios® cereal
Directions
  1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
  2. Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
  3. In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.
  4. Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.

About the Author

Hi there! My name is Nichole!

I have a passion for fitness and helping others!

My family IS my life. I know how hard it can be trying to juggle it all. My goal is to live a long, healthy life to see my children grow up, so our fitness and health is very important to me!

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