Cherry Truffle Squares
pkg (18 oz) Pillsbury refrigerated sugar
1/3 cup semisweet chocolate
1/4 cup butter or margarine
1/4 cup unsweetened
3 tablespoons light corn syrup
2 cups powdered sugar
1 jar (10 oz) maraschino
cherries, drained and chopped (about 30
1 cup white vanilla chips
Chocolate shavings or curls if
desired for garnish
Heat oven to 350º. Cut cookie dough
in half crosswise. Cut each section in half lengthwise. With
floured fingers, press dough in bottom of ungreased 13x9-inch
pan to form base. Bake 12-16 minutes until light golden brown.
Remove from oven, cool completely.
medium microwave-safe bowl, combine chocolate chips and
butter. Cook on high 1-2 minutes until melted and smooth,
stirring every 30-seconds. Add cocoa, corn syrup and milk;
blend well. Add powdered sugar; mix until smooth.
over cooled crust. Top with cherries; gently press into
In small microwave-safe bowl; combine vanilla
chips and shortening. Cook on high 1-2 minutes until melted
and smooth, stirring every 30 seconds. Spoon and spread over
filling. Refrigerate 20-minutes until set. Cut into squares or
diamond-shaped pieces. Garnish with chocolate shavings. Makes
Per serving: 1 bar =110 calories, 1 gram
protein, 5 grams fat, 16 grams carbohydrates, 55 milligrams
sodium, 5 milligrams cholesterol
Chocolate Dipped Cherries
1/2 cups confectioner's sugar
1/4 cup butter, softened
1/4 teaspoon almond extract
2 jars (8
oz. each) Maraschino cherries (16 oz) total, with stems,
2 cups semisweet chocolate chips
Mix together sugar, butter, milk and
extract. Knead into a large ball. Roll into 1-inch balls and
flatten each into a 2-inch circle. Wrap each circle around a
cherry and lightly roll in hands. Place balls, stem up, on a
baking sheet lined with wax paper. Cover loosely and
Melt chocolate chips and shortening
in a double boiler. Holding onto each stem dip cherries into
chocolate, return to wax paper to harden. Refrigerate in an
airtight container 1-2 weeks before serving, to allow a juicy
center to develop. Makes 3 dozen.
Sweetheart Strawberry Salad
cups boiling water
2 packages (3 oz each) strawberry
1 package (16 oz) frozen strawberries
crushed pineapple, undrained
1/2 cup chopped pecans
package (1 oz) cream cheese, softened
Pour water over
Jell-O, stir until dissolved. Add strawberries and mix gently.
Add pineapple and pecans. Chill until slightly thickened. Pour
1/3 of the mixture into a heart-shaped mold. Chill until firm.
Fold cream cheese into the remaining mixture. Pour over the
firmed mixture. Chill until set. Unmold when ready to serve.
Yields 10-12 servings.
Triple Chocolate Kisses
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
1 ounce semisweet
42 milk chocolate kisses
In a mixing bowl, beat egg whites until foamy.
Add cream of tartar. Beat until soft peaks form, about 6
minutes. Gradually add sugar, beating until stiff peaks form.
Beat in extract. Fold in grated chocolate. Insert a medium
open-star tip on a pastry bag or use a zipper plastic baggie
by cutting off a corner. Fill bag with the egg white
lightly greased baking sheets, pipe 42 one-inch solid circles.
Lightly press a chocolate kiss into the center of each. Pipe
meringue around each kiss in continuous circles from base to
top until the kiss is completely covered. Dust with
at 325º for 15-18 minutes until edges are lightly brown.
Immediately remove to wire racks to cool. Yield 3 1/2
Valentine Candy Heart
by: Southern Living Five-Star Recipe Collection
c Pecans; toasted; divided
16 oz semisweet chocolate
1/4 c Butter or margarine
12 oz White chocolate;
3/4 c Flaked coconut
Grease an 8-inch
heart-shaped cake pan; line bottom with wax paper. Grease wax
paper. Sprinkle 1-cup pecans evenly in pan. Combine semisweet
chocolate and butter in the top of a double boiler; bring
water to a boil. Reduce heat to low; cook until chocolate and
butter melt, stirring occasionally. Remove from heat.
Place white chocolate in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until white
chocolate melts, stirring occasionally. Remove from heat.
Drizzle 1/2- cup semisweet chocolate mixture over pecans.
Drizzle 1/2 cup white chocolate over semisweet chocolate.
Chill mixture in pan 15 minutes or until firm.
1/2- cup semisweet chocolate mixture.
semisweet chocolate mixture, remaining 3/4 -cup pecans, and
coconut; stir well.
Spread coconut mixture evenly in pan
over chilled chocolate. Chill 15 minutes or until firm.
Reheat reserved 1/2- cup semisweet chocolate mixture in
top of double boiler, if necessary.
Repeat procedure for
remaining white chocolate, if necessary.
semisweet chocolate and reserved white chocolate by
tablespoonfuls over coconut mixture, making sure chocolates do
Cut through melted chocolates with a knife to
create a marbled effect. Cover and chill candy heart several
hours or until firm.
Carefully invert heart; peel off wax
paper. Invert again onto a serving plate, or if desired, wrap
in decorative cellophane. Serve at room temperature; cut candy
with a sharp knife. Yield 2 pounds.
Prepared frosting or Peanut butter *see
Ice cream sticks
And any topping
you like, including gummy candies, candy sprinkles, cake
decorator gel, cake decorator frosting, etc.… and wax paper or
Spread the frosting on the flat side of
1/2 the cookies in a thin layer. Place an ice cream stick into
the frosting side of the cookie. Top with another cookie so
that the stick is sandwiched between the two cookies. Cover
cookies with frosting and decorate with gel, sprinkles or
candy in valentine colors. Or melt a bag of chocolate chips in
microwave for 1-minute, then in 20-second increments stirring
until smooth. Dip cookie pops in the melted chips, covering
completely. Roll pops in sprinkles and lay on wax paper or
paper plates. Place in refrigerator to chill.
a healthier alternative, use peanut butter instead of frosting
to stick cookies together.
2 packages cherry or raspberry gelatin
2 1/2 cups boiling water
1 cup cold milk
instant vanilla pudding mix
In a bowl, dissolve
gelatin in water; set aside for 30 min.
In a small bowl, whisk milk and pudding mix
until smooth, about 1 minute. Quickly pour into gelatin; whisk
until well blended.
Pour into an oiled 13 x 9 x 2" dish. Chill
until set. Cut into cubes or use a heart-shaped cookie cutter.
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