For the last few years, I have been ordering Chocolate Covered Strawberries and having them delivered to my Valentine. (it’s a long story…but we have a running joke about chocolate and strawberries!) Anyway, I remembered a recipe I had used about 20 years ago and this year I dug that back up and made my own. Less than a quarter of the price! I put them in a cleaned out clear egg carton and it looked really pretty! Enjoy! (oh…and you don’t have to wait until next Valentine’s Day to make these!)
6 ounces Chocolate Chips
4 ounces White Chocolate Chips
Wash and DRY (this is important) strawberries. Melt chocolate chips in microwave for 2 minutes and stir. If not melted completely, put back in for 30 seconds at a time. Dip strawberries one by one in the chocolate leaving a small rim around the stem. Sprinkle with decorating sugar while they’re still wet. Drizzle white chocolate or wait 20 minutes and dip the tip in the white chocolate then sprinkle with sugar. It’s up to you! Place in refrigerator 10 minutes.
An appetizer recipe SO EASY…even Tommy did it! HA!
One 15oz. can no bean chili
One 8oz. package cream cheese
Mix together and heat. Scoop up with corn chips.
When I saw these on a pin, I just HAD to make them. Especially when everyone else will be shoving fat-full snacks into their mouths during the game this weekend! This is amazingly yummy and only 140 calories! WHAT?! Don’t delay! Make these today!
1 2/3 cups cooked shredded chicken
1/2 cup chopped fresh pineapple
4 TBS barbecue sauce
1/2 TBS chives
12 wonton wrappers (found in the produce section)
1/2-3/4 cup reduced fat 2% shredded cheddar cheese
Mix chicken, pineapple, BBQ sauce, and chives in a medium bowl until well coated.
Lightly spray cups of a muffin tin with cooking spray and press a wonton wrapper into each cup
Spoon about a tablespoon of the chicken mixture evenly into the cups, and sprinkle with cheese
Bake at 375 for 18-20 minutes. Let the cups cool for 5 minutes before popping them out so they keep their shape.
Brook’s Valentine’s Day Cherry Chocolate Chip Cookies pretty much inspired the “Cookin With Brook” creation. Make sure you get your cake mix early! It tends to run out as we get closer to Vday!
1 box Cherry Chip Cake Mix
1/3 cup butter (softened)
1 tsp. vanilla
2 cups chocolate chips
(I add some red food coloring!)
Dark Chocolate Kisses (optional)
Preheat oven to 350. Mix half the dry cake mix with butter, vanilla, eggs, and enough milk so that they’re not dry. Stir in remaining cake mix and chocolate chips. Drop by teaspoonfuls 2 inches apart on un-greased cookie sheet. Bake 9-11 minutes or until firm on the edges and soft in the middle. Cool 2 minutes before removing from sheet.
While still warm, place a dark chocolate kiss in the center and press down. Kiss will melt a little, then re-harden after awhile.
HURRY! Supplies are already running out!
Chances are, this season’s flu has affected you or someone close to you. So why not do what you can and (like your Grandma said) make some chicken soup! This is a GREAT and easy recipe that also includes some extra Basil which has many health benefits. Did you know that both fresh basil and basil oil have strong antibacterial capabilities? Basil also has anti-inflammatory properties! And get this…Parsley has antioxidants, and the vitamin C and vitamin A found in parsley serve to strengthen the body’s immune system. So whip this up today and GET HEALTHIER!
1 tablespoon butter
1/2 cup chopped celery
2 32oz boxes (reduced sodium) chicken broth
2 1/2 cups chopped cooked chicken breast
2 cups egg noodles
1 cup sliced carrots
1 tsp onion powder
2 tsp fresh basil
1 tsp fresh parsley (or flakes)
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook celery until just tender. Pour in broth then add chicken, noodles, carrots, onion powder, basil, parsley, salt & pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. That’s IT!! Seriously easy!
This is a YUMMY kid-friendly appetizer!! Perfect for family New Year’s Eve gatherings!
1 (8 ounce) package softened cream cheese
1/2 cup softened butter
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla
1 cup mini semisweet chocolate chips
(3/4 cup finely chopped pecans-we don’t do this part)
In a medium bowl, beat together cream cheese and butter until smooth. Mix in powdered sugar, brown sugar and vanilla. Stir in chocolate chips. Shape into a ball. Wrap with plastic, and chill in the refrigerator for 2 hours.
Roll the cheese ball in finely chopped pecans before serving. (we roll into more mini chocolate chips)
Dip vanilla wafers, plain chocolate cookies, or even Teddy Grahams in and enjoy!
This is a GREAT side dish to the Christmas Breakfast Casserole. Make as individual servings. It is really refreshing and festive!
2 cans (20 oz) crushed pineapple, un-drained
2 packages (10 oz) frozen sweetened sliced strawberries, thawed
1 large can frozen orange juice concentrate, thawed
1 small can lemonade concentrate, thawed
6 medium firm bananas, sliced
Sprite or Bubbly
In a large bowl, combine all ingredients (add different fruits of your choice if you’d like!) Pour into individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Top with a few splashes of lemon-lime soda or ginger-ale. (or bubbly Moscato!)