Strawberry Valentine Oreo Cookies Recipe:
(Recipe adapted from 30 Handmade Days)
- 1 package of strawberry cake mix
- 2 eggs
- 3/4 cup of shortening
- 8 oz. cream cheese, room temperature
- 1/2 stick of butter, softened
- 2 tsp. vanilla
- 4 c. powdered sugar
Preheat oven to 350 degrees.
Mix together strawberry cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.
Mix together cream cheese, butter, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.
*Makes 12-15 cookies after they are sandwiched together
As you know, we love popsicles. Especially home-made yogurt ones.
The kids are going to love these ones for Valentine’s Day.
- Vanilla yogurt
- Fresh strawberries
Slice a section (approx 5mm thick) of strawberry off with a sharp knife. Using a very small heart shaped cutter (similar to this) cut a heart out of the slice. Place the heart upside down in a small food storage container, something similar to baby food size (about 4oz).
Put 2 tablespoons of vanilla yogurt over the top of the strawberry. Place into the freezer for about 15 minutes.
In a blender combine 6 strawberries with 4 tablespoons of vanilla yogurt. Pour this over the top of the plain vanilla yogurt in each container. Gently place a popsicle stick in the center. Freeze again until set.
(makes approximately 6)
Strawberry Cheesecake Minis
A trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result- and no one suspected they were light.
Prep: 15 min.
Bake: 15 min. + cooling
2 packages (8 ounces each) reduced-fat cream cheese
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup egg substitute
12 reduced-fat vanilla wafers
1 can (12 ounces) strawberry cake and pastry filling
In a small bowl, beat cream cheese until smooth. Gradually beat in
sugar substitute and sugar. Beat in vanilla. Add egg and egg
substitute; beat until blended.
Place each vanilla wafer flat side down in a foil-lined muffin cup.
Fill with cream cheese mixture.
Bake at 350° for 15-20 minutes
or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
Spoon pastry filling into the center of each cheesecake.
Store in the refrigerator.
Yield: 1 dozen.
Nutrition Facts: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Table For Two~
I wanted to post a nice gourmet recipe for Valentines Day, but my husband is a “Steak and Potatoes” Kind of Guy.. So this one’s for you, Sweetie~ (and all the other S&P men out there!)
*besides, what more fun, than a messy dinner for two~
Baked Barbeque Ribs
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
2 1/2 pounds country style pork/beef ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce (flavor of your choice- I like the brown sugar or honey for these..)
1.Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2.Preheat oven to 325 degrees F (165 degrees C).
3.Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of meat has reached 160 degrees F (70 degrees C).