Valentine Treats

Time to start thinking about the sweets

we will be making for our sweeties.

Sweets are my favorite thing to prepare 

. . . and I love to bake.

Bad combination . . . yet good.

At least for Valentine's Day it is a good thing.

Recipes for sweets is something I go out and hunt!

From now until Valentine's Day, I'll be bringing you

recipes from other bloggers and from my collection

that are perfect for the occasion.

Here are some that I've hunted down recently . . .

Click on the photo go to the original website that

includes the post, recipe and instructions.

Krista from While He Was Napping 

found these on Hershey's Website.

Krista from While He Was Napping

whips up some awesome looking

Whoopie Pies!

Trisha from 3 Four and Under made these

Red Velvet Cookies using some common ingredients

to make them fast and easy.  Very cute and clever!

Ami from Ali Lilly

made an awesome discover that

makes these sweeties fast and easy.

Cute too!

How about printing out these cupcake holders

 and make these cute little tags to pair up

 with Ami's sweetest cupcakes ever?

Diane has taken care of all the design

work for you . . . just print them out!


Enjoy!

Battered Fish Fillet Roll-Ups

 

Gorton's is one of my favorite quick meal tricks.  I love them baked in the oven . . . I throw in some frozen french fries, make a batch of awesome tartar sauce and voila . . . a quick meal in less than 30 minutes.

There are times we deserve to be lazy in the kitchen!  Gorton's is perfect for those times :)  Go to their website for some awesome recipes using their products . . . this is one of my favorites from the website . . . I have not made it yet, but will be making it soon :)

Product:  Classic Crispy Battered Fillets

Ingredients:

6 Gorton's Classic Crispy Battered Fish Fillets

1-1/2 cup Monterey jack cheese, shredded 

3 cups iceberg lettuce, chopped

6-10" flour tortillas

3/4 cup Ranch dressing

Directions:

1. Prepare Gorton's Classic Crispy Battered Fish Fillets according to package instructions.

2. Place cooked fillet in center of each tortilla and top each one with 1/2 cup lettuce, 1/4 cup cheese and 2 Tbsp Ranch dressing.

3. Roll tortillas up and serve immediately

My variation

Use tartar sauce

instead of ranch dressing

Beef 'n Cheese Crescent Pie

This is my mom's recipe and one of my favorites from way back . . . it is quick and easy.  It is even better the next day!


Sorry I don't have photos, but will take some the next time I make this.



Ingredients:


1 1/4 lb. ground beef
1/2 cup onion
1/3 cup bell pepper
8 oz can tomato sauce w/mushrooms
1 can french style green beans, drained
Paprika
1/4 tsp garlic salt
1/4 tsp salt
8 oz can refrigerator crescent dinner rolls
1 egg, slightly beaten
2 cups cheddar cheese




Directions:


Preheat oven to 375


In large frying pan, brown ground meat, onion and bell peppers - drain - stir in tomato sauce, beans, garlic and salt.


Simmer while preparing crust.  Separate crescent dough into 8 triangles.  Place triangles in ungreased 9" pie pan.  Press over bottom and up sides to form crust.


Combine egg and 1 cup cheese and spread over crust.


Spoon mixture in crust.


Sprinkle with remaining cheese and paprika.


Bake at 375 for 20-25 minutes

This post is linked to the following blog hops

Italian Crescent Casserole

Classic Italian flavors in a flaky crescent crust, ready in 30 minutes. What a deliciously easy dinner!

INGREDIENTS

1 lb ground beef, cooked, drained

1 cup basil and garlic tomato pasta sauce

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1 1/2 cups shredded Italian cheese blend (6 oz)

1/4 teaspoon dried basil leaves

DIRECTIONS

In 10-inch skillet, mix beef and pasta sauce.

 Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.

 Press dough in side and bottom to form crust;
sprinkle with 1 cup of the cheese.

Spoon meat mixture evenly over cheese.
 Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese and the basil.

Bake at 375F 15 to 20 minutes

Source: Pillsbury

This post is linked to
La Bella Vita's blog hop
Check it out!

Sangria

The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your favorite fruits, spice and liquors.

Chill and enjoy!

INGREDIENTS:

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp sugar
1 Shot brandy
2 Cups ginger ale or club soda


PREPARATION:

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine.

Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

Brownie Cheesecake Bars

1-1/2 cups flour
1-1/2 cups sugar
2/3 cup butter or margarine, melted
2/3 cup Hershey's cocoa
3 eggs, divided
1/2 cup milk
3 tsp. vanilla extract, divided
1/2 tsp. baking powder
1 cup chopped nuts, optional
8 oz. cream cheese, softened
2 Tbs. butter or margarine
1 Tbs. cornstarch
14 oz. can Eagle Brand sweetened condensed milk



1. Heat oven to 350. Grease a 13x9 baking pan. In mixer bowl, beat
flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and
baking powder until well blended. Stir in nuts. Spread into pan.

2. In small mixer bowl, beat cream cheese, 2 Tbs. butter and
cornstarch until fluffy. Gradually add sweetened condensed milk, then
remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over
brownie batter.

3. Bake 35 to 40 minutes or until top is lightly browned. Cool;
refrigerate. Cut into bars. Store covered in refrigerator.

Source: old magazine clipping

Fantasy Fudge

This is the original, older version of the Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.  Kraft has changed the original recipe, but I found it in my stockpile of old labels, newspaper clippings and old magazines.



Ingredients:


3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla




Directions:


Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.


Makes 3 pounds.