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Once
you had a delicious food its now the time to have some
desserts on the valentine's day. try out our special
valentines day desserts. |
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Rasperry Truffle Cream pie
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Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Preparation:
Place raspberry chips and milk in large microwave-safe bowl.
Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.
Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread 1/2 cup chip mixture over bottom of crust.
Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust.
Cover; refrigerate 4 to 6 hours or until firm.
Garnish with whipped topping, if desired.
Cover; refrigerate leftover pie.
Makes 6 to 8 servings.
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Chocolate Rasperry Brownies
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Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
Preparation:
Heat oven to 350°F.
Grease 8-inch square baking pan.
In medium saucepan, combine raspberry chips and butter. Cook over medium heat, stirring constantly, until melted. Remove from heat.
Add eggs and vanilla; stir until well blended.
Add flour, sugar and baking powder; stir until well blended.
Spread batter into prepared pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack. Cut into bars. About 20 brownies |
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Hershey's Mini Kisses Paraline Bars
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Ingredients:
2 cups all-purpose flour
1-1/3 cups packed light brown sugar, divided
1/2 cup (1 stick) plus 2/3 cup butter, divided
1 cup coarsely chopped pecans or pecan pieces
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Chocolate
Preparation:
Heat oven to 350°F.
In large bowl, stir together flour and 1 cup brown sugar; with
pastry blender or fork, cut in 1/2 cup butter until fine crumbs
form. Press mixture into 13x9-inch baking pan; sprinkle with
pecans.
In small saucepan, place remaining 2/3 cup butter and remaining
1/3 cup brown sugar; cook over medium heat, stirring constantly,
until mixture boils. Continue boiling, stirring constantly, 30
seconds, until sugar dissolves; drizzle evenly over pecans and
crust.
Bake 17 to 22 minutes until topping is bubbly and golden; remove
from oven. Immediately sprinkle MINI KISSES Chocolate over top.
Cool completely in pan on wire rack; cut into bars.
Makes about 3 dozen bars. |
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Sweethearts Candy
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Ingredients:
Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla
Preparation:
Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes.
Add peanut butter, oats, and vanilla. Drop on wax paper; cool. |
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Cinnamon Pecans
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Ingredients:
Candies, Low-fat
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Preparation:
Combine sugar and water. Cook to soft ball stage. Add cinnamon
and salt and mix well. Add the pecans. Stir until it hardens.
Pour out and let cool. |
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