Fudge Made From Cake Batter

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Ingredients

1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter or margarine, cut into small squares
1/4 cup milk or 1/8 cup soy milk

sprinkles (optional)

Instructions
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.

Spread into greased pan. Refrigerate for at least one hour.

* Makes one 6 x 6” container, or double for an 8 x 8” pan.
** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

Valentines Day Puffy Pink Popcorn Hearts

379190_428336003906212_45802237_nIngredients

1 bag (10 oz) large marshmallows
1/4 cup butter or margarine
4 drops red food color
8 cups popped light butter flavor microwave popcorn (from 3.5-oz bag)

1 In 3-quart saucepan, cook marshmallows and butter over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in food color.

2 Stir in popped popcorn until evenly coated. Cool 5 minutes.

3 With buttered hands, shape 1 cup mixture into heart shape. Repeat with remaining mixture. Wrap each heart in plastic wrap.

Cream Cheese Mincemeat Cookies

Cream Cheese Mincemeat Cookies

1   cup  butter or margarine
1   large package (8 oz.) cream cheese
2   cups powdered sugar
About 3 cups all-purpose flour
3/4   cup prepared mincemeat
1  teaspoon grated lemon peel

In a food processor or with a mixer, whirl or beat butter, cream cheese, and ‘/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) Vs inch thick. Cut into 21/2-inch rounds with a floured cutter; place rounds slightly
apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Combine mincemeat and peel; drop Vi teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.

Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.

Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat); 11 g carbo.; 53 mg sodium; 12 rag chol.