Peppermint Cookie Hearts

Prep Time: 1 hr 10 min ; Start to Finish: 1 hr 10 min   
Makes: 3 dozen cookies  Nutrition Information

Simple pleasures are made easy with on-hand ingredients that bake into a tempting treat.
 

 
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
2 tablespoons unsweetened baking cocoa
1 container (1 lb) chocolate creamy ready-to-spread frosting
1/8 teaspoon peppermint extract
8 round hard peppermint candies, crushed

 

1 .   Heat oven to 350 F. In large bowl, break up cookie dough. Beat in cocoa with electric mixer until well blended.
2 .   On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. With 2 1/2-inch heart-shaped cookie cutter, cut out heart shapes. On ungreased cookie sheets, place shapes 1/2 inch apart.
3 .   Bake 10 to 12 minutes or until set. Remove cookies from cookie sheets; place on cooling racks. Cool completely, about 5 minutes.
4 .   In small bowl, mix frosting and peppermint extract until well blended. Spread about 2 teaspoons frosting on each cookie. Sprinkle each with about 1/4 teaspoon crushed candy
 
Borrowed from www.pillsbury.com

Valentine Cookie Pops
Prep Time: 1 hr 30 min ; Start to Finish: 1 hr 30 min  
Makes: 20 cookie pops  

Easy Pillsbury Ready To Bake! cookies make these adorable valentines-on-a-stick simply delicious!
 

 
1 package (18 oz) Pillsbury Ready To Bake! refrigerated sugar cookies
20 flat wooden sticks with round ends
1 1/4 cups vanilla creamy ready-to-spread frosting (from 1-lb container)
 Assorted small candies, or candy decors or nonpareils, if desired
10 yards red curling ribbon

 

1 .   Heat oven to 350 F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
2 .   Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
3 .   Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
 
Borrowed from www.pillsbury.com

Chocolate-Dipped Heart Cookies

Prep Time: 1 hr ; Start to Finish: 1 hr   
Makes: 28 cookies 

An easy-to-make, special treat--try other shapes depending on the occasion.
 

 
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
1/2 cup semisweet chocolate chips
1 tablespoon shortening

 

1 .   Heat oven to 350 F. Remove half of dough from wrapper; refrigerate remaining dough until needed.
2 .   Sprinkle about 1/4 cup flour onto work surface. Coat sides of half roll of dough with flour. Roll out to 1/8-inch thickness using additional flour as needed to prevent sticking. Cut with floured 3-inch heart-shaped cookie cutter. Gently brush excess flour from dough hearts; with pancake turner. On ungreased cookie sheets, place hearts 2 inches apart. Repeat with remaining half of dough.
3 .   Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
4 .   Place sheet of waxed paper on cookie sheet. In small saucepan over low heat, melt chocolate chips and shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into melted chocolate; allow excess coating to drip off. Place on waxed paper. Refrigerate until set.

Borrowed from www.pillsbury.com
 

Create a striped sensation, and get rid of those postholiday candy canes, with these confectionary Valentine cards.

CRAFT MATERIALS:
   Candy Canes
   Red card stock
   Ruler
   Color-Aid paper
   Craft knife
   Non-toxic white glue
   Markers

Time needed: Under 1 Hour
1. Turn the red card stock into a card by scoring a crisp center fold: simply place a ruler where the fold will be (making each half 8 by 6 inches) and run the knife along the ruler without cutting through the paper. Fold the card in half along the score line.

2. Tear the Color-Aid paper into a rectangle to fit on the front of the card. The white side will show through along the ripped edges and form a pretty frame. Glue this rectangle onto the card.

3. Glue two candy canes in the center, facing each other to form a heart. Be sure to keep the wrappers on. (Mini canes would also be cute.)

4. Write a message in the center of the candy heart or along the outside.

CANDY CANES ARE $0.09 a box at Target Today!  Watch for Candy Cane Clearances everywhere after Christmas!!

www.familyfun.com

RECIPE INGREDIENTS:
 Cooking spray 
 3 tablespoons margarine 
 6 cups mini (or 60 regular-size) marshmallows 
 Red food coloring 
 9 cups Rice Krispies cereal 
 Heart-shaped cookie cutter 
 Plastic bags, yarn 
1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.

http://jas.familyfun.go.com/recipefinder/display?id=40795

Conversation Heart Fudge

 RECIPE INGREDIENTS:
 Dark chocolate layer: 
 1 1/4 cups semisweet chocolate chips 
 1/2 cup sweetened condensed milk 
 Dash of salt 
 White chocolate layer: 
 1 1/4 cups white chocolate chips 
 1/2 cup sweetened condensed milk 
 Dash of salt 
 Other ingredients and materials: 
 Aluminum foil 
 64 conversation hearts 
 64 red foil bonbon cups or mini muffin cups 
 Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles 
 Sparkly pipe cleaners in red, pink, or silver
 
1. Line an 8-inch square pan with aluminum foil. Set aside.

2. In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.

3. In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.

4. While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.

5. Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.

6. Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.

www.familyfun.com

Sweet Crepes:

2 Eggs

2 C Flour

1 C Sugar

Pinch Salt

1 t Vanilla

1/3 C Milk

1/3 C Water

Mix it all together, but add the milk and water slowly.  You may use a blender. I find that by hand works just as well.  You are looking for a thin, smooth batter.  The reason why you hold on the liquids is so that you can make it to the right consistency. Sometimes it takes both 1/3 cups, sometimes a little more or less.  I usually add in all the milk so it is easier to mix, then I will add the water slowly until it gets to the right consistency.

Using a frying pan you want to add a little bit of butter, or spray some oil. Just a little. Pour some batter and spread it thin with the back of a spoon.

TIP: The first or second usually don?t work as well. That is ok!  You will get the hang of it. Just don?t give up.  ;)I also found that the oil is only added on the first one. You do not need to keep adding butter or oil to the pan. (it is a lot easier to spread without any oil)

Cook 20-30 seconds each side

That is it!!! It is so sweet and delicious . Now just use your creativity for the filling. We like to have raspberries, strawberries, bananas, pineapple, nutella, different jams and whipped cream of course!

It is something that the whole family can enjoy, because they can fill with whatever they may like.

TIP: Use it as it comes out of the pan, or keep it warm. They tend to harden a little after cold, making it hard to fold.  Enjoy!