Heart Shaped Pancakes

Ingredients
Makes twelve 4-inch pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle
Directions
Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

Brownie Heart Cupcakes

Makes 24
Vegetable oil cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Basic Buttercream
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Toffee Brownie Trifle

Ingredients:

• 1 pkg. 9x13 size brownie mix
• 1 small pkg. instant vanilla or cheesecake flavor pudding
• 1 small pkg. instant white chocolate pudding
• 2 1/2 c. milk
• 1 8 oz. tub cool whip
• 2-3 Heath bars, chopped, or about 1/2 pkg. Heath bits
  

Directions:

1. Bake brownies as directed on package and let cool. Cut into 1 in. cubes.
2. Beat milk and pudding mixes together; then fold in cool whip.
3. Layer 1/2 brownies, 1/2 pudding mix, rest of brownies, rest of pudding mix. Add Heath bits to the top and serve. (If making ahead, don't add Heath bits until serving or they will become soggy.)

This is a must for all of the chocolate lovers out there. It is a rich dessert that keeps you snitching more. Warning: if you take this dessert to work, make sure you take the recipe too. (That is how I acquired this recipe.)

Sweet Heart Krispy Treats

Ingredients:

• Cooking spray
• 3 Tbsp margarine
• 6 cups mini (or 60 regular-size) marshmallows
• Red food coloring
• 9 cups Rice Krispies cereal
• Heart shaped cookie cutter
• Plastic bags, yarn
  

Directions:

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.

Heart's Desire Pizza

Ingredients:

• 1 tube (17.3) large refrigerator biscuits
• 1 jar (14 oz) pizza sauce
• 1-1/2 to 2 c. toppings: olives, pepperoni, mushrooms, onions, etc.
• 1-1/2 c. (6 oz) shredded mozzarella cheese
• 1-1/2 c. (6oz) shredded cheddar cheese
  

Directions:

1. Line a baking sheet with aluminum foil; lightly spray with Pam.
2. On lightly floured surface, roll out each biscuit and shape into a heart.
3. Transfer to foil lined pan.
4. Spoon pizza sauce over dough within 1/4" of edges. Sprinkle with desired toppings and cheeses.
5. Bake at 425 for 10-15 minutes or until golden brown.

Makes 8 individual pizza's

Conversation Cupcakes

Ingredients:

• 1 pkg. desired cake mix
• white frosting
• red, yellow, blue food coloring (any colors will work)
  

Directions:

1. Prepare cake mix according to package directions . Place liners in heart shaped muffin pan or place a marble/small ball of aluminum foil in a standard muffin pan, in between the cupcake liner and the pan.
2. Fill cups half full of batter.
3. Bake according to directions. Cool 10 minutes; remove from pan to cool completely.
4. Divide frosting into fourths. Leave one white; color one bowl red, one yellow, one blue (or desired colors).
5. Frost cupcakes with colored frosting.
6. Decorate top with Valentine phrases using white frosting.
   

Breakfast Granola

Ingredients:

• 8 c. old-fashioned oats
• 1/2 c., plus 1 T. olive oil
• 1 T. vanilla extract
• 1/2 c., plus 1 T. honey
• 1/2 c. each almonds, walnuts & pecans
  
• 1/2 c. each raisins, cranberries and other dried fruit
  

Directions:

1. Preheat oven to 325F. Combine oats, oil, vanilla and honey. Spread in a single layer on a baking sheet. Bake 30 minutes, turning and stirring every 10 minutes. Add nuts after first 10 minutes.
2. Remove from oven; cool. Stir in dried fruit. Store in an airtight container. Serve with milk or cover a ride banana with peanut butter and roll in granola.
3. Yield: 11 cups.
   

Microwave Marshmallow Roasting

Ingredients:

• Marshmallows (preferably large)
  

Directions:

1. Place 1 large marshmallow (or several miniature ones) on a plate & microwave for approximately 30 seconds.
   
2. Have your kids watch the marshmallow cook in the microwave as it will expand several times its original size.
3. Once the microwave has stopped, the roasted marshmallow will deflate & be a tasty snack.
   

Mac 'n' Cheese Soup

Ingredients:

• 1 package (14 oz) deluxe macaroni and cheese dinner mix
• 9 cups water, divided
• 1 cup fresh broccoli florets (I use frozen broccoli that has been thawed)
• 2 TB finely chopped onion
• 1 can condensed cheddar cheese soup, undiluted
• 2½ cups milk
• 1 cup chopped fully cooked ham
  

Directions:

1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook for 3 minutes. Stir in soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Very good dish, but leftovers absorb most of the liquid. May want to add more milk when you eat leftovers.

Speedy Ice Cream

Ingredients:

• 1 cup half and half cream
• ¼ cup sugar
• ½ to 1 tsp vanilla extract
• 4 cups coarsely crushed ice cubes
• 3/4 cup salt
  

Directions:

1. In a small resealable plastic bag, combine the cream, sugar and vanilla. Press out air and seal.
2. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag. Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.
3. Yield: 1 cup
   

Lunch on a Stick

Ingredients:

• cheese, cubed
• cooked tortellini
• grape tomatoes
• whole wheat bread slices, cut into 1-in. pieces
• leaf lettuce, optional
• sliced deli ham, cut into 1-in. strips
• seedless red or green grapes
• wooden skewers (5-6 inches)
  

Directions:

1. Mac & Cheese on a stick: Alternately thread cheese and tortellini on a skewer. Add grape tomatoes if desired.
2. Ham & Cheese on a stick: Thread bread, lettuce if desired, cheese and a ribbon of ham on a skewer. Add additional cheese and bread pieces. Hold in place with a grape or grape tomato on each end.
3. Fruit & cheese on a stick: Alternately thread grapes and cheese on a skewer.
4. Create your own lunch on a stick: Let children place their favorite ingredients on a stick.
   

Mini Vegie Wagon

Ingredients:

• 2 celery ribs
• 1 medium cucumber
• 2 wooden skewers (6 inches)
• Fresh baby carrots
• green and purple broccoli florets
• veggies of your choice
• Vegetable dill dip
  

Directions:

1. Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into ½-in. slices. Place one cucumber slice on the ends of each skewer; place celery pieces lengthwise across skewers to form wagon frame.
2. Pile carrots, broccoli and remaining cucumber on wagon. Serve with dip.
3. Serves 4-6
   

Rock Candy

Ingredients:

• 1½ cups water


• 6 cups sugar


• food coloring


• 3 - 6-in. lengths of string
  

Directions:

1. Bring the water to a boil in a saucepan. Remove from the heat and add 3 cups sugar, stirring until it dissolves. Slowly add the remaining sugar, reheating the water if necessary. When all the sugar has dissolved, pour into 3 heat proof jars. Stir 3 drops of food coloring into each jar. Tie each length of string around a pencil. Lay atop jars so string lays i liquid. Crystals will begin to form within a hour and continue to solidify for several days. If layer forms on surface of water, break it. When water evaporates, candy is ready to eat.
   

Edible Playdough

Ingredients:

• 1 cup peanut butter
• 1½ cup instant powdered milk
• 3 TB honey
  

Directions:

1. Mix all together and have fun!
   

One Step Macaroni and Cheese

Ingredients:

• 7 oz. Elbow macaroni (uncooked)
• 16 oz. cottage cheese
• 8 oz. American cheese (cubed)
• 1/4 c. butter melted
• 1 t. salt
• 2-1/4 c. boiling water

Directions:

1. In 2 qt. greased casserole, mix first 5 ingredients .
2. Add boiling water and mix well.
3. Bake at 375 for 45 min., stirring every 15 min.

Very cheesy and wonderful!!