serves 4
Ingredients:
1 cup white or semi-sweet chocolate morsels
2 cups chocolate cool whip whipped topping
¼ cup seedless raspberry jam
¼ cup fresh raspberries
Directions:
Seedless jams make a great dessert sauce. Simple fill a squeeze bottle with warm jam. Drop jam evenly around the outside of the plate. Using a toothpick, pull through jam creating heart design. This is an easy way to make any dessert look elegant!
Substitutions:
White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color.
Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun!
Ingredients
Prepared cookie dough (I used the roll type found in the refrigerated section)
1 cup Cool Whip whipped topping
1 cup fresh strawberries, sliced
Chocolate syrup
Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle)
Directions
Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like./
Assembly
Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration.
This recipe is so easy to prepare. Kids love them!
Ingredients:
2 tsp. red sugar crystals
2 tsp. corn syrup
2 martini glasses
2 scoops vanilla ice cream
1 tsp. crushed peppermint candies
2 mint springs
Brownie heart optional
Directions:
Serves 4
Ingredients:
1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream
Directions:
Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.
Ingredients:
2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)
2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted
Directions:
Let set until chocolate is firm (can be refrigerated)
Cut into desired size
To melt chocolate:
Place into microwave safe container and microwave on high 30 – 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.
Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor