Vanilla Dipped Sugar Cookie Hearts

Here is a cute, quick idea for Valentines Day. These cookies were so easy to make and look so pretty in a box or heart shaped basket lined with tissue paper. If you need a last minute cookie or gift idea this would be perfect.

Vanilla Dipped Sugar Cookie Hearts

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)or use your own homemade sugar cookie recipe

1/2 Block Vanilla Candy Coating(I used Vanilla Almond Bark)

Valentine Sprinkles of your choice

Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut outs. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Chocolate Mint Cookies

2 Pillsbury Chocolate Cake Mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup oil
3/4 cup water
5 boxes Andes Mints

Mix all ingredients together. Batter will be stiff. Roll into about 1" balls and place on greased cookie sheet ( or I just line it with parchment paper). Bake at 350* for 9-12 minutes. Immediately place candy on warm cookie when it comes out of the oven. Use a tooth pick to spread and swirl colors of the candy once it is melted. Allow to cool.

This makes tons and can easily be divided into 3 batches: To divide into 3 batches, combine the dry ingredients and stir. Measure out 4 cups into a ziplock bag and repeat with a second. There will be 4 cups left in the bowl and and 1 egg, 1/4 oil and 1/4 cup water. About 1 1/2 boxes of Andes mints will be good for this batch.

Low Fat Oatmeal Cookies with Chocolate Chips

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.Makes 2 dozen cookies.

Honey-Glazed Chicken

1/3 cup BBQ sauce

3 tbsp Honey

3 tsp ground cummin

4 Chicken Breasts



Broil chicken 3 minutes on both sides.

baste chicken and cook for 6 minutes turning over every 2 minutes until no longer pink inside.

BLT Spaghetti

1 pound spaghetti or linguine
4 thick slices of bacon, diced.
2 tablespoons extra virgin olive oil (EVOO)
4 cloves of garlic, grated or minced
1 teaspoon crushed red pepper flakes
1 medium red onion, chopped
2 pints cherry or grape tomatoes
1/2 cup basil, shredded
1/2 cup, parsley, chopped
1/2 cup grated parmigiano reggiano cheese
2 cups arugula (similar to spinach)

Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop the pasta. Cook to al dente according to package directions.

While the water is coming up to a boil, in a medium skillet over medium-high heat, heat 2 turnbs of the pan of EVOO. Add the bacon and brown, about 3 minutes.

Add the garlic and crushed red pepper flakes, cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, some salt, and lots of ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.

Add al dente spaghetti or linguine to the skillet along with the basil, parsley, and Parmigiano Reggiano. Just before serving, top with arugula.

Oreo and Fudge Ice Cream Cake

1/2 cup Hot Fudge Ice Cream Topping, Warmed
1 tub (8 0z) COOL WHIP whipped Topping, Thawed, divided
1 pkg. (4-serving size) JELL-O chocolate instant pudding
8 OREO cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped.

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped toppping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping.. Bring up foil sides. Double fold top and ends to looseely seal packet.

3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.