STRAWBERRY CREAM CUPCAKES - VALENTINE'S DAY

These cupcakes are made of yellow cake mix (+3 eggs, 1/3 cup oil and 1 cup water) and 1/2 colored candy sprinkles. The pink frosting is store bought Pillsbury Strawberry cream, topped with cool whip and more candy sprinkles for decoration.

MY BREAD HEART FOR YOU - VALENTINE'S DAY

"BERRY" SWEET HEARTS - VALENTINE'S DAY

INGREDIENTS:
1 pack (3 oz.) cream cheese, softened,
1/3 cup sugar,
1 small box strawberry flavored gelatin,
1/2 cup boiling water,
1/2 teaspoon white vanilla extract,
1 cup fresh blackberries,
1 cup cool whip,
silver sugar candies(optional)
heart shaped molds; (or any molds...)

DIRECTIONS:
In a mixing bowl, dissolve strawberry gelatin in 1/2 cup boiling water; stir in sugar and mix until sugar is completely melted; stir in vanilla and cream cheese. Mix well until smooth and creamy. Lightly butter the molds before pour cream mixture. Fill to the top. Refrigerate for couple of hours or until set. Remove sweet cheese-gelatin hearts from molds and place them on a serving platter. Garnish with cool whip and berries.
Enjoy!

VALENTINE'S DAY CHOCOLATE LOLLIPOPS

VALENTINE'S DAY CUPCAKES

- OREO COOKIE CUPCAKES -
INGREDIENTS for 24 cupcakes:
1 box yellow cake mix,
3 eggs,
1 cup water,
1/2 cup vegetable oil,
48 Oreo cookies,
Cool whip for topping (optional),

Milk Chocolate hearts (optional),

Wilton Red Sprinkles (optional);

DIRECTIONS:

Preheat the oven to 350˚F. Line a standard muffin tin with paper liners.

Place two whole Oreo cookies in each paper lining; set aside.
Prepare yellow cake mix according to box instructions. Pour batter over the cookies. Bake for 22 -25 minutes. Transfer cupcakes on wire rack to cool before adding the toppings.
Enjoy!

CHEESE AND GARLIC CRESCENTS

INGREDIENTS for crescents:
1 package active dry yeast,
1 cup warm milk,
1/2 cup butter, softened,
1/3 cup sugar,
1 egg,
3/4 teaspoon salt,
4 to 4-1/2 cups all-purpose flour,
1/3 cup extra butter melted,
1 teaspoon garlic powder;
INGREDIENTS for filling:
1/2 cup melted butter,
1 teaspoon garlic powder,
2 cups shredded mozzarella cheese,
1 cup finely chopped fresh parsley;

HAVE A GREAT WEEKEND EVERYBODY

CRESCENTS

INGREDIENTS:
1 package active dry yeast,
1 cup warm milk,
1/2 cup butter, softened,
1/3 cup sugar,
1 egg,
3/4 teaspoon salt,
4 to 4-1/2 cups all-purpose flour,
1 egg + 1 teaspoon water= egg wash;

DIRECTIONS:

In a large mixing bowl, dissolve yeast in warm milk. Add butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12 inch circle; cut each circle in 8 or 12 wedges. Roll up wedges from the wide end and place pointed end down 2 inches part on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Brush crescents with egg wash.
Bake at 375 F for 12-14 minutes, or until golden brown. Remove crescents to wire racks to cool.
Enjoy!

VANILLA COOKIES - VALENTINE'S

INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened,
1/2 cup sugar,
3 oz. cream cheese,
1/4 cup light corn syrup, (or honey),
1 egg,
1/2 teaspoon vanilla extract,
2-1/2 cups flour,
1 teaspoon baking powder,
1/4 teaspoon salt;

HEART SHAPED CHOCOLATE COOKIES WITH PINK FONDANT TOPPING

INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened,
1/2 cup sugar,
3 oz. cream cheese,
1/4 cup light corn syrup, (or honey),
1 egg,
1/2 teaspoon vanilla extract,
2-1/2 cups flour,
1 teaspoon baking powder,
1/4 teaspoon salt,

2 tablespoons cocoa powder.