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t_-Xhis Valentine’s Day, what better way to show someone
special just how much you care than with homemade, indulgent
treats. Treats so decadent and delicious your valentine’s heart is
sure to melt.
Whether it’s that someone special, family, friends or
coworkers, a homemade treat will warm their hearts and put a
smile on their faces.
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Prep Time: 20 minutes
Makes about 12 (3-mch) hearts
2 cups finely crushed creme
filled chocolate sandwich
cookies (about 24 cookies)
3 tablespoons butter melted
3 (8-ounce) packages cream
cheese, softened
1 (14-ounce) can sweetened
condensed milk (NOT
evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 (1/2-ounce) sections
unsweetened chocolate,
melted
Preheat oven to 300°F. Line a
13x9-mch baking pan with heavy
foil, set aside
Combine crumbs and butter; press
firmly on bottom of foil-lined pan
With mixer, beat cream cheese in
large bowl until fluffy Gradually
beat in sweetened condensed milk
until smooth Add eggs and
vanilla; mix well. Pour half the
batter evenly over prepared crust
Stir melted chocolate into
remaining batter; spoon over
vanilla batter. With table knife or
metal spatula, gently swirl
chocolate batter through vanilla
batter to marble.
Bake 45 to 50 minutes or until set.
Cool. Chill at least 1 hour. Use foil
to lift out of pan. For hearts, cut
with heart-shaped cookie cutter, or
with knife, cut around waxed
paper heart shape. Or cut into bars.
Store leftovers covered in
refrigerator.
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Marbled Cheesecake Hearts
2 tablespoons unsweetened
cocoa
1 tablespoon instant espresso
coffee
1/2 cup warm water
I (14-ounce can sweetened
condensed milk (NOT
evaporated milk)
1 teaspoon vanilla extract
4 cups ice cubes
Whipped cream for garnish,
optional
1 In small bowl, dissolve cocoa and
coffee in water.
2. In blender container, combine
cocoa mixture, sweetened
condensed milk and vanilla; blend
well.
3. Gradually add ice, blending until
smooth. Serve immediately.
Refrigerate leftovers
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Prep Time: 10 minutes
Makes about 6 dozen
3 cups (18 ounces) semi-sweet
chocolate chips
1 (14-ounce) can sweetened
condensed milk (NOT
evaporated milk)
1 tablespoon vanilla extract
Optional Coatings: Finely
chopped toasted nuts, flaked
coconut, chocolate sprinkles,
colored sprinkles,
unsweetened cocoa powder,
confectioners’ sugar or
colored sugars
1. In large saucepan, melt chips
with sweetened condensed milk.
Remove from heat; stir in
vanilla. Pour into medium-size
bowl. Cover and chill 2 to
3 hours or until firm.
2. Shape into 1-inch balls; roll in
desired coating. Store tightly
covered in refrigerator.
12, 2000
Prep Time: 10 minutes
Makes 4 servings
Sk
Prep Time: 20 minutes
Makes 12 servings
3/4 cups graham cracker crumbs
1/4 cup sugar
3 (8-ounce) packages cream
cheese, softened
1/3 cup unsweetened cocoa
3 tablespoons flour
3 egg whites
1 (14-ounce) can sweetened
condensed milk (NOT
evaporated milk)
1 egg
1/4 cup semi-sweet chocolate
chips, melted
1 1/2 teaspoons vanilla extract
1. Preheat oven to 300°F. Spray
bottom of 9-inch spnngform pan
with cooking spray. Combine
crumbs and sugar; sprinkle evenly
on bottom of pan.
2. In mixer bowl, beat cream cheese
until fluffy. Mix in cocoa and
flour. Add remaining ingredients;
mix well.
3. Pour into prepared pan. Bake 40
to SO minutes or until center is set.
Cool; chill. Garnish as desired.
Refrigerate leftovers.
Chocolate Cheesecake
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Decadent Chocolate Truffles and Chilled Mocha Latte
Prep Time: 10 minutes
Makes 24 to 36 bars
1/2 cup (1 stick) butter or
margahne
11/2 cups graham cracker
crumbs
1 (14-ounce) can sweetened
condensed milk (NOT
evaporated milk)
2 cups (12 ounces) semi-sweet
chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
1. Preheat oven to 350°F (325°F for
glass dish). In 13x9-inch baking
pan, melt butter in oven.
2. Sprinkle crumbs over butter; pour
sweetened condensed milk evenly
over crumbs. Top with remaining
ingredients; press down firmly
with fork.
3. Bake 25 minutes or until lightly
browned. Cool. Chill if desired.
Cut into bars. Store covered at
room temperature.
Magic Cookie Bars
i>- \
3 cups (18 ounces) semi
sweet chocolate chips
1 (14-ounce) can sweetened
condensed milk (NOT
evaporated milk)
Dash of salt
1/2 to 1 cup chopped nuts,
optional
1 1/2 teaspoons vanilla extract
1. Line 8- or 9-inch square pan with
foil. Butter foil; set aside.
2. In heavy saucepan, melt chips with
sweetened condensed milk and
salt. Remove from heat.
Stir in nuts if desired and the
vanilla. Spread evenly into
prepared pan.
3. Chill 2 hours or until firm. Turn
fudge onto cutting board; peel off
foil and cut into squares. Store
covered in refrigerator.
Variation
Marshmallow Fudge: Omit nuts. Stir
2 tablespoons butter in with
vanilla. Fold in 2 cups miniature
marshmallows. Proceed as above.
■3"
*
Prep Time: 10 minutes
Makes about 2 pounds
Foolproof Fudge