Valentine Night Strawberries
20 fresh strawberries
1 (3 ounce) package cream cheese, softened
2 tablespoons chopped walnuts
1 1/2 tablespoons confectioners' sugar
1. Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
2. Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.
Valentine's Day Dessert
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (21 ounce) can cherry pie filling
1 (8 ounce) container frozen whipped topping, thawed
1. Preheat oven to 350 degrees F (175 degrees C).
2. Roll the cookie dough to 1/4 inch thick and form it into a heart shape. Place the heart shape on a cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until the cookie is lightly brown on the edges.
4. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream.
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil
1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
Stained-glass Sugar Hearts
1 cup butter
1 cup shortening
1 cup confectioners' sugar
1 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup crushed peppermint hard candies
1. Cream together butter or margarine, shortening, sugars, eggs and vanilla. Add dry ingredients (except candy) and mix well. Dough will be greasy.
2. Using a floured surface and rolling pin, roll out dough. Cut out 2 inch heart shaped cookies. Using a 1 inch heart shaped cookie cutter, cut out a smaller heart in the middle of the larger one. Put cookies on a foil lined cookie sheet.
3. Inside of cut-out heart, sprinkle crushed candy crumbs (such as red life savers or candy canes). Spread the crumbs to the inside edges of the cookie.
4. Bake at 350 degrees F (175 degees C) for 10-12 minutes. When cookes have cooled, remove from sheets. The cookie can be frosted if you desire.
Source: AllRecipes.comNAN Dining Guide Spotlight on 02/11/2018
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