MINTY MALLOWS

1 can (14-oz) sweetened condensed milk
1 pkg (10-oz) Nestle Toll House mint-chocolate morsels
2 cups miniature marshmallows
1 cup coarsely chopped pecans or walnuts

In top of a double boiler, combine milk and morsels over hot but not boiling water. Stir until the morsels are melted and mixture is smooth.

In a large bowl, combine the marshmallows and nuts. Stir in the chocolate mixture; mix well.

Spread mixture into a lightly buttered or sprayed pan. Chill until firm (about 20 minutes). Cut into small squares.


Yield: 1 1/2 lbs

Note: This is a Nestle recipe and photo.

WHITE CHOCOLATE CREAM CHEESE FROSTING

8-oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp vanilla extract
White sugar pearls for decorating, if desired

Microwave chocolate in a microwave-safe bowl in 20 second intervals, stirring after each, until melted; set aside.

Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with mixer on medium speed until smooth and creamy, about 4 minutes.

Using a rubber or silicone spatula, gently fold the melted chocolate into the butter mixture.

Yield: Will frost and fill a two layer cake.

Note: This frosting may be covered and refrigerated up to two days. Right before using, beat with a mixer to soften.

Note: File Photo

MINI EAGLE BRAND CHEESECAKES

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 pkg (8-oz each) cream cheese, softened
1 can (14-oz) Eagle Brand milk
3 eggs
2 tsp vanilla extract
1 can fruit pie filling (your choice)

Combine crumbs, sugar, and butter; press approximately 1 tablespoon of mixture in bottom of each lined muffin cup.

Beat cream cheese until fluffy; gradually add the milk, eggs, and vanilla until blended. Spoon over the crust in the muffin cups.

Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool.

Top the cheesecakes with the pie filling and chill until serving time.

LEMON-POPPY PINWHEELS

1 sheet (1/2 a 17.3-oz pkg) frozen puff pastry, thawed
All-purpose flour for rolling out dough
1/4 cup lemon curd
1 tbsp poppy seeds
1 large egg
Powdered sugar, for dusting

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Roll our the puff pastry into a 12-inch square on a lightly floured surface; brush with the lemon curd and sprinkle with the poppy seeds.

Cut pastry in half, then cut each half crosswise into 1/4-inch wide strips. Roll each strip into a coil and transfer to the prepared baking sheets.

Beat egg with water; brush on the pinwheels.

Bake at 350 degrees approximately 20 minutes or until golden brown. Allow to cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

Dust with powdered sugar.

Yield: Approximately 8 dozen

This is a Pepperidge Farms Recipe and Photo

CARAMEL PUMPKIN PIE DIP

1 pkg (8-oz) cream cheese, softened
2 tbsp confectioners' sugar
1 tsp vanilla extract
1 can (15-oz) pure pumpkin
1 tsp pumpkin pie spice
5 graham crackers, crushed and divided
3 tbsp caramel sauce, divided
Whipped cream and crushed pecans for garnish, optional
Sliced apples for serving

In a bowl mix cream cheese, confectioners' sugar and vanilla extract until well combined. Stir in pumpkin and pie spice. Mix until uniform. Pour a thin layer of crushed graham cracker in the bottom of your serving dish. Top with a layer of pumpkin mixture, using a spatula to evenly spread. Top with 1 tablespoon caramel sauce, spooning evenly over pumpkin.

Repeat layering process once more. Top with whipped cream, remaining graham sauce and pecans. Serve with apple slices and refrigerate any leftovers.

Yield: 10 servings
Per serving: 190 calories,12 g (6 g sat) fat, 30 mg cholesterol, 135 mg sodium, 19 g carbs, 2 g fiber,12 g sugar, 3 g protein

Recipe and Photo From Kroger

HAPPY VALENTINE'S DAY TO ALL MY FOLLOWERS

CREAMY FRUIT DIP

1 pkg (8-oz) fat-free cream cheese
3/4 cup packed brown sugar
1 cup (8-oz) reduced-fat sour cream
2 tsp vanilla extract
1 tsp lemon extract
1/2 tsp ground cinnamon
1 cup cold 2% milk
1 pkg (3.4-oz) instant vanilla pudding mix
Assorted fresh fruit for dipping

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, vanilla extract, lemon extract and cinnamon until smooth. Add milk; mix well.

Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour.

Serve with fruit.

Yield: approximately 3 1/2 cups
Per 1/4 cup: 118 calories, 2 g saturated fat, 8 mg cholesterol, 21 g carbs, 4 g protein

Recipe and photo from an old TOH.

CHOCOLATE COCONUT CAKE

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 tsp vanilla
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 9-inch round cake pans with nonstick cooking spray; set aside.

In a bowl whisk the flour, cocoa, baking soda and salt together; set aside.

In a large mixer bowl, beat the softened butter until smooth. Add the brown sugar and beat until blended. Beat in the eggs one at a time then beat in vanilla. On low speed, alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour mixture. Spread the batter evenly between the two prepared pans.

Bake cakes at 350 degrees for 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Invert the pans onto the wire racks to remove cakes. Allow to cool completely.

While your cakes cool, make the following frosting:

1 box (1-lb) powdered sugar
1/4 cup boiling water
1 1/2 sticks unsalted butter, cut up
4-oz reduced-fat cream cheese, cut up
1/4 tsp coconut extract
3 cups sweetened flake coconut
Fresh raspberries for garnish, if desired
Fresh mint leaves for garnish, if desired

In a large mixing bowl, pour the powdered sugar. Beat the boiling water into the powdered sugar. Add the butter and cream cheese, beating well on medium speed after each addition. Beat in the coconut extract. Refrigerate until consistency starts to firm up. This should take 30 to 60 minutes.

Place 1st cake layer on cake plate. Spread 1 cup of the frosting over the top and sprinkle with 1/2 cup coconut. Add the second cake layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining coconut gently into the frosting.

 Note: This is a file photo.

JEWELS

1/3 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp mace
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
2 1/2 cups (approx. 1 lb) candied fruit
2 cups coarsely chopped nuts
Powdered sugar for dusting, optional

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixing bowl, thoroughly mix the shortening, sugar, molasses, and egg. Combine the flour, baking soda, cinnamon, mace, nutmeg, ginger, and allspice. Take out 1 cup of the flour mixture and toss with the candied fruit and nuts. Stir the remaining flour mixture into the sugar mixture. When well combined, add in the fruit, nut mixture and stir to blend.

Drop the dough by teaspoonfuls about 1-inch apart onto the prepared baking sheets. Bake at 325 degrees for 12 to 15 minutes. Garnish with some powdered sugar, if desired.

Yield: Appoximately 6 dozen.

 Note: File Photo from Pillsbury

OLD FASHION BUTTERMILK DONUTS

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.
Measure 1 1/2 cups flour and the remaining ingredients into a lare mixer bowl. Blend for 30 seconds on low speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.
Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.
With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.
Yield: 2 dozen donuts
NOTE: Do not use self-rising flour for this recipe as it will not turn out well.

Note: File Photo