Savory--Sweet

SAVORY RECIPES

Appetizers--Entrees--Veggies--Misc

Appetizers

Flamin' Hot Cheeto Mozzarella Hearts

Heart Shaped Pepperoni Pizza (photo)

Entrees

Loaded Baked Egg Omelets

Veggies

 

DESSERT RECIPES
(Click on recipe for directions)

Cakes

 

Be My Valentine Day Cake
Deluxe Strawberry Cake
Hidden Heart Strawberry Bundt Cake(photo)
Lemon Love Cake
Molten Red Velvet Cakes(picture)
Raspberry Sweetheart Cake
Raspberry Valentines
Ruby Slipper Cake
Red Velvet Cake
Red Velvet-Cherry Cake Roll
Red Velvet Cupcakes
Red Velvet Ice Box Cake
Strawberry Cake
Sweetie-Pie Surprise

Candy

Chocolate Marshmallow Fudge(WW)
Hearts in Twists Candy Bark (photo)
Valentine Pretzel Hugs (photo)

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Cheesecakes

No-Bake Strawberry Bottom Cheesecake
Raspberry Ribbon Cheesecake
Red Velvet Cheesecake
Cherry Chocolate Cheesecake

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Cookies

Cherry-Chocolate Cookies
Cherry-Filled Heart Cookies
Chocolate Covered Cherry Cookies
Chocolate-Espresso Kisses
Heart Cookie Dessert
Heart Cookies
Lemon Hearts
Love and Kisses Cookies(photo)
Love Letters
Red Velvet Cookie Bars
Sugar Heart Sandwich Cookies(photo)
Strawberry Angel Cookies
Valentine's Day Cracker Toffee


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Tarts

Apple Tarts
Cherries Chewbilees
Cherry Squares
Chocolate Cherry Hearts
Cream Cheese Jewel Tart
Mixed-Berry Cream Tart

Misc.

Cherry Recipes
Fruit Filled Hearts
Mini Ice Cream Cookie Cups
Rice Krispie Valentines
Vanilla Lace Cups

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Valentine Recipes

Molten Red Velvet Cakes

Cakes:
2 ounces semisweet chocolate baking bar, finely chopped
1/4 cup heavy cream
1 cup cake flour
1 1/2 teaspoons unsweetened cocoa, plus more for ramekins
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, melted, plus more for ramekins
1/2 cup granulated sugar
6 tablespoons buttermilk
1 1/2 teaspoon red liquid food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1 large egg yolk
2 ounces cream cheese, softened

Cream Cheese Whipped Cream:
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3/4 cup heavy cream

Additional Ingredients:
1 tablespoon powdered sugar

Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl.
Microwave on high 30 seconds. Let stand 1 minute; whisk until melted and smooth.
Place plastic wrap directly on chocolate mixture (to prevent a skin from forming); chill until firm, about 2 hours.
Chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.

Preheat oven to 400°F. Grease 4 (8-ounce) ramekins with butter; dust with unsweetened cocoa, and tap out excess.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Whisk together melted butter, granulated sugar,
buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add butter mixture to flour mixture, and whisk just until blended.
Divide batter evenly among prepared ramekins.

Using a small (1 1/4- or 1 1/2-inch) cookie scoop, portion chilled chocolate mixture into 4 balls. Place 1 chocolate ball in center of batter in each ramekin, pressing lightly.
(Chocolate will sink into batter as it bakes.) Place ramekins on a baking sheet. Bake in preheated oven until center springs back when lightly pressed, about 18 minutes.

Meanwhile, prepare the Cream Cheese Whipped Cream: Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
Add heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of bowl as needed.

Remove cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each red velvet cake onto a serving plate.
Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.

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Hidden Heart Strawberry Bundt Cake

CAKE

2 loaves vanilla pound cake
16 tablespoons unsalted butter, room temperature
1 ½ cups sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
½ cup whole milk
½ cup strawberry puree
nonstick cooking spray

VANILLA SIMPLE SYRUP

¼ cup water
¼ cup sugar
½ tablespoon vanilla extract

WHITE CHOCOLATE GANACHE

1 cup white chocolate chip
½ cup heavy cream, hot

FOR DECORATING

red sprinkle
pink heart sprinkle

SPECIAL EQUIPMENT

heart shaped cookie cutter

Preheat the oven to 350°F (180°C).
On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.

Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.

Grease a bundt pan with nonstick spray.
Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.

Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.

Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
Pour the white chocolate ganache over the cake. Decorate with sprinkles.
Slice the cake to reveal the hidden hearts, then serve.

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Love and Kisses Cookies(photo)

12 ounces semisweet chocolate chips
1 cup packed brown sugar
1 cup granulated sugar
1 stick (8 tablespoons) salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups red sprinkles
48 milk chocolate candies, such as Hershey's Kisses®

Preheat the oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.
Source: Ree Drummond

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Sugar Heart Sandwich Cookies

1 recipe Sugar Cookie Dough, link follows*
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/2 cup confectioner's sugar
1 tablespoon pomegranate juice
Small red sugar hearts, for decorating

Sugar Cookies:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Special equipment: 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

*Prepare dough as directed (see link below)
Chill for 2 hours.
Preheat the oven to 375°F.

Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.

Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed.
With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
*Link for Sugar Cookie Recipe

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Valentine's Day Cracker Toffee

40 saltine crackers
1 cup brown sugar
1 cup butter
10 ounces white chocolate chips
½ cup chopped Valentine’s m&m candies

Preheat the oven to 400°F. Line a 18x13 baking sheet with parchment paper. Place all of the saltines salt side up on the baking sheet in an even layer.
Add the brown sugar and butter to a medium sauce pan and bring to a boil over medium heat, stirring occasionally. Boil for 3 minutes.

Carefully pour the boiling mixture over the crackers and put in the oven for five minutes.
Remove from the oven and sprinkle evenly with the chocolate chips. Return to the oven for 1 minute.

Spread the chocolate chips out into an even layer and sprinkle the m&ms over the chocolate.
Let cool on the counter for about 20 minutes. Place in the freezer for 20 more minutes and then cut into small pieces.

Recipe Notes:
The chocolate chips will not change shape in the oven. When you remove the pan from the oven, they should spread easily. Do not overbake or the chocolate will burn.

White Chocolate did not melt in oven!

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Flamin' Hot Cheeto Mozzarella Hearts

Two 1-pound blocks part-skim mozzarella, such as Polly-O
Three 8 1/2-ounce bags spicy cheese-flavored snacks, such as Flamin' Hot® Cheetos®
4 large eggs, lightly beaten
Vegetable oil, for frying
1/2 cup ranch dressing
2 tablespoons Vietnamese hot sauce, such as sriracha

Special equipment: a 2 1/2-inch-wide heart-shaped cookie cutter and a deep-frying thermometer

Put the unwrapped mozzarella blocks in the freezer for 30 minutes to firm. Meanwhile, pour the cheese-flavored snacks into a food processor and pulse until finely ground. Reserve 1 cup for sprinkling at the end and transfer the rest to a large bowl. Put the eggs in a separate large bowl.

Unwrap the cold blocks of mozzarella and use a long, thin knife to cut them in thirds lengthwise through their narrow sides (like sandwich bread), so you have 6 thinner blocks of mozzarella. Using a 2 1/2-inch-wide heart-shaped cookie cutter, cut out 2 hearts of cheese from each thin block; you should have 12 hearts total. Using the tip end of the heart cutter, cut out a deeper cleave in the top of each cheese heart to make the heart shape more defined. Save the scraps for another use.

Dip each cheese heart in the beaten egg, then toss in the cheese dust until fully coated. Repeat 2 more times to create a very thick coating, then transfer to a baking sheet. Freeze the cheese hearts for at least 1 hour and up to 3 days.

Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 350 degrees F. Using a slotted spoon or strainer and working in 3 batches, lower the hearts into the oil and fry until browned at the edges and the cheese is fully melted, about 4 minutes. Lift the hearts from the oil and transfer to paper towels to drain.

Transfer the hearts to a platter and sprinkle with the reserved cheese dust. Pour the ranch dressing into a small serving bowl and pour the hot sauce in the center of the ranch dressing. Drag the tip of a knife straight through the center of the dressing and hot sauce to form a heart shape. Serve the fried hearts while hot with the spicy ranch dipping sauce.
Yield: 12 hearts

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Valentine Pretzel Hugs

25 Hershey's Hugs
25 pretzel twists
25 Cupid Messages m&m's

Cover a pan in parchment paper and preheat oven to 200°F.
Place pretzels on the parchment lined pan and then top each pretzel with a hug. Bake for 4-5 minutes or until chocolate is shiny and shape is retained.
Immediately press a m&m onto each hug. Allow to cool completely and then enjoy or package.

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Hearts in Twists Candy Bark

Light Cocoa Candy Melts Candy (2 bags needed)
Mini pretzel twists (48 pretzels used)
Valentine Nonpareils
White Candy Melts Candy (6 oz. needed)
Jumbo Hearts Sprinkles

Supplies:

15¼ in. x 10¼ in. Medium Cookie Pan
15 in. Parchment Triangles
Scissors
Rectangle Cake Board
Knife

Prepare candy Melt two bags Light Cocoa Candy Melts Candy according to package directions. Pour melted candy into cookie pan. Tap pan to spread candy evenly. Make six rows of eight pretzels, pushing down slightly to set pretzel.
Sprinkle with nonpareils and chill until set, about five minutes.
Make hearts Melt 6 oz. White Candy Melts Candy according to package directions. Place melted candy into parchment bag. Cut small hole in tip of bag. Pipe white candy inside pretzel to form heart shape. Immediately add one Jumbo Heart Sprinkle to center of heart, pushing down slightly to set. Continue until all pretzels are filled. Chill until set, 30 to 35 minutes.
Unmold candy Transfer entire piece to cake board and let come to room temperature. Using a knife, cut candy into squares.
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Loaded Baked Egg Omelets

nonstick cooking spray
6 large whole eggs
6 large egg whites
1/4 teaspoon kosher salt
black pepper
3 strips cooked chopped bacon
3 tablespoons thawed frozen spinach, drained
3 tbsp diced tomatoes
3 tbsp diced onion
3 tbsp diced bell pepper
2 oz shredded cheddar

Preheat the oven to 350F. Spray the muffin tins with cooking spray.

In a large bowl whisk the eggs and egg whites, season with salt and pepper. Mix in the remaining ingredients. Place tins on a cookie sheet and bake 20 to 25 minutes, until set. Makes 12 muffins.(to make heart shaped you must use heart shaped tins). Source: Skinnytaste
Servings: 6 Size: 2 omelets Smart Points: 4

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Heart Shaped Pepperoni Pizza

For the Homemade Pizza Sauce:
6 oz tomato paste
1 cup crushed tomatoes
1 tbsp olive oil
2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp granulated sugar

For the Pizzas:
1 lb of your favorite pizza dough
Fresh mozzarella cheese, grated – about 8 oz
All-natural pepperoni slices
Homemade Pizza Sauce

Materials
1″ heart cookie cutter
4 1/2″ – 6″ heart cookie cutter
Pizza stone or cookie sheet
Flour for dusting
Parchment paper
Directions

Preheat the oven to 550°F (or 500 if that is the highest your oven goes). Place a pizza stone or large, rectangular cookie sheet on the top middle rack during the preheat.
Add the tomato paste, crushed tomatoes, olive oil, dried Italian seasoning, salt, black pepper, and sugar to a medium-sized sauce pan.
Tip: If you don’t have crushed tomatoes, you can puree a can of diced tomatoes in a small food processor or blender.
Whisk the ingredients to combine and cook over medium heat until it begins to sputter. Then turn to low and let simmer while you prepare the pizza crusts, pepperoni, and cheese.
Use the small cookie cutter to cut out hearts from the pepperoni slices and set aside. I like to use the heart cutouts and the slices with heart “windows” in them so there is no waste. Set aside.
Roll out a piece of parchment paper large enough to roll the pizza dough out on (plus a little extra). Lightly dust with flour. Add the pizza dough, dusting the top lightly with flour, and pat it into a flat round.
Using a rolling pin, roll the dough out into 1/4″ to 1/8″ thickness (depending on your crust preference). Using the large cookie cutter, cut out 4-6 individual-sized pizza crusts from the dough.
Remove the scraps from around the pizzas and re-roll to form additional crusts. You can also form breadsticks for dipping in sauce with the scrap dough, or store it in the refrigerator for later use.
Spread 1-2 tablespoons of sauce on top of each crust. Then sprinkle with cheese and top with pepperoni.
Transfer the entire sheet of parchment with the crusts on it onto your pizza stone or cookie sheet. Bake at 550°F for 5-10 minutes.
Extra sauce will store well in an airtight container refrigerated for up to a week, or a month in the freezer. Source: author_katiegoodman2.jpg

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Red Velvet Ice Box Cake

12 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
Fine salt
1 cup heavy cream
1 tablespoon pure vanilla extract
24 to 28 Red Velvet Cookies, recipe follows
1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar)
Red Velvet Cookies:
1 1/4 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking soda
Fine salt
6 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 1/2 teaspoons red food coloring
1 teaspoon pure vanilla extract

Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours.
Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight.
To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately.

Red Velvet Cookies:

Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter*, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. Recipe courtesy of Food Network Kitchens

*Note: Use heart shaped cookie cutter for Valentine effect.

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Rice Krispie Valentines

1/4 c. butter
1 pkg. miniature marshmallows
red food coloring
6 c. Rice Krispies
heart shaped cookie cutter,
1-inch thick

In large microwave bowl, put butter and marshmallows. Cover with plastic wrap. Microwave on High for 2 to 2 1/2 minutes until marshmallows and butter have melted. Stir in drops of food coloring until mixture is deep pink. Stir in Rice Krispies and mix well. With buttered fingers, spread into jelly roll pan. Refrigerate.
Remove from refrigerator and let sit for 15 to 20 minutes. With cookie cutter, cut out valentines and place on plate. Replace in refrigerator until ready to eat.

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Raspberry Valentines

1 store-bought pound cake
1 pint raspberries
2 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled whipping cream

Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage.
Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture. Recipe courtesy Cooking Live

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Red Velvet Cheesecake

For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8 -ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring

Make the crust: Preheat the oven to 350°F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325° F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing. Recipe courtesy Food Network Magazine
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Mixed-Berry Cream Tart

2 cups sliced fresh strawberries
1/2 cup boiling water
1 box (4-serving size) sugar-free strawberry-flavored gelatin
3 pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)
1 package (8 oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
Fat-free whipped topping, if desired

In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping. Pillsbury
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Cream Cheese Jewel Tart

Crust:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 tablespoon orange-flavored liqueur or orange juice
4 cups assorted fresh whole berries (such as small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar and liqueur with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled baked shell.
Top tart with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator. Pillsbury

Tips: The crust and cream cheese filling can be assembled and refrigerated overnight. Just before serving, arrange the berries over the tart, and brush with the melted jelly.

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Strawberry Angel Cookies

Crisco® Original No-Stick Cooking Spray
1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips

Heat oven to 325°F. Coat baking sheet with cooking spray.
Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy. Yield: 3 dozen
TIP: Store between sheets of wax paper to keep from sticking together. Source: Smuckers

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No-Bake Strawberry Bottom Cheesecake

1 ready crust graham cracker crust
1 tsp. vanilla
4z cream cheese
4z frozen cool whip
1/4 c. sugar
1 pint fresh strawberries, sliced
½ c. sour cream
1 c. strawberry glaze

Slice strawberries and place on paper towels to drain. Beat cream cheese until smooth.
Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well.

Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another
thin layer of glaze. Gently spoon mixture over glazed berries in crust. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in fridge.

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Raspberry Ribbon Cheesecake

2 c. chocolate wafer crumbs
1/3 c. marg. melted
3 tbl. sugar

Raspberry Sauce:
2 ½ c. fresh or frozen raspberries, thawed
2/3 c. sugar
2 tbl. cornstarch
2 tsp. lemon juice

Filling/Topping:
3 pkg. (8z each) cream cheese, soft
½ c. sugar
2 tbl. flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
2-3 tbl. orange juice
1 ½ c. fresh or frozen raspberries, thawed

Combine the first three ingredients; press into bottom and 1 ½" up sides of greased 9" spring form pan.
Chill 1 hour or until firm. Puree raspberries in a blender. Press through a sieve; discard seeds.

Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch.
Stir in raspberry juice; bring to a boil. Boil 2 min., stirring constantly.

Remove from heat; stir in lemon juice and set aside.
In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy.

Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 c. raspberry sauce.(cover and refrigerate remaining sauce).

Carefully spoon remaining filling over sauce. Bake at 375 °F. 35-40 min. or until center is nearly set.
Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight.

Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.

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