INDIVIDUAL STRAWBERRY PARFAITS
Makes 2 servings | 1 parfait each
TOPPING:
In a small bowl, mix together:
1 Tbsp. cream cheese, softened (reduced fat)
1 tsp. Instant coffee (dissolved in 1 Tbsp. warm water)
Mix until well blended. Fold in 1/3 cup thawed Cool Whip.

IN TWO PARFAIT GLASSES, evenly spoon in 1/2 cup strawberries each. TOP each with 1/2 the cream cheese mixture. Grate a chocolate candy bar over the top of each parfait. Refrigerate until ready to serve.

BIGGER THAN LIFE CHOCOLATE FUDGE PIZZA COLOSSAL!
This recipe has been in our files for a really long time. Enjoy! You will need a store-bought round aluminum pizza pan (12 1/4″ diameter).
2 cups sugar (or 1 cup sugar / 1 cup Splenda)
1 cup low fat evaporated milk
3 cups semisweet chocolate chips
2 cups mini marshmallows
2 Tbsp. butter or margarine
2 to 3 cups toppings such as pecan halves, coconut, candied red cherry halves, or whatever your imagination can come up with!
Vanilla Glaze (see recipe below)

In a 3-quart saucepan over medium heat, cook and stir sugar and evaporated milk until mixture comes to a full boil. Stirring constantly, boil for 5 minutes. Remove from heat.

Stir in chocolate chips, marshmallows and butter until marshmallows are melted and no white streaks remain. Immediately spread mixture in a 12″ round foil pan.
Arrange toppings of your choosing on the pizza, pressing in as needed. Drizzle with glaze. Let stand at room temperature until firm, about 2 to 3 hours. Or, refrigerate until firm, about 1 hour, then remove from the refrigerator. Cover tightly with plastic wrap, overlapping the pizza tin to retain freshness. Store in a cool place.

Vanilla Glaze for Bigger Than Life Chocolate Fudge Pizza
Stir 1/3 cup powdered sugar, 2 teaspoons water, 1/2 teaspoon softened butter and 1 drop vanilla extract until blended. Stir in a tiny drop of red food color if desired. NOTE: To control the amount of food coloring, dip a wooden toothpick into the food coloring, then dip into the glaze. A little goes a long way!!!

HEART-SHAPED CUPCAKES
Prepare your favorite cake batter. Line a muffin tin with paper baking cups. Place a marble or small ball of aluminum foil in each cup between the paper liner and muffin tin. This makes a heart-shaped”mold” in which to bake cupcakes. Pour in batter (2/3 full) and bake as usual. (Don’t fill too full or you’ll lose the heart-shaped effect.)
Frost with a vanilla, chocolate, or cherry vanilla icing and decorate with Valentine candies.

SUPER KISSES
To make, you’ll need:
1/4 cup margarine or butter
1 (10-oz.) package marshmallows (about 50) OR 4 cups miniature marshmallows
5 cups crispy rice cereal or chocolate crispy rice cereal

Melt margarine or butter in a large saucepan over low heat. Add marshmallows and stir until completely melted, stirring constantly. Remove from heat and immediately add cereal and stir until well coated. Cool slightly but not completely. Butter your fingers and press warm mixture into large, buttered funnels. When cool, unmold from funnels and wrap in plastic wrap. Makes 2 to 4 large kisses.

RUBY RED CRESCENTS for Breakfast!
Soooo Easy! Soooo Good!
1 tube crescents rolls (found in the dairy case… reduced fat)
Choice of: 1 can whole cranberry sauce OR 1 jar strawberry jam
Cinnamon/ Sugar mixture

Separate crescent triangles. Put a good-size dollop of cranberry sauce or strawberry jam at wider end of triangle. Roll the triangle from wider end to narrow end. Sprinkle a good amount of cinnamon/sugar on top and bake according to package directions.

CHERRY CREAM CHEESE PIE
Makes 1 pie
1 (6 oz.) graham cracker pie crust
1 (14 oz.) can sweetened “condensed” milk
1 (8 oz.) package reduced fat cream cheese (room temperature)
1/3 cup lemon juice (fresh or bottled)
1 tsp. vanilla extract
TOPPING: 1 (21 oz.) can cherry pie filling
In medium mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and stir until well blended. Pour filling into crust. Chill several hours and then top with pie filling.

BEST EVER CHOCOLATE BITES
Basic recipe (can be doubled):
Melt together: 1 pkg. choc. chips and 1 stick butter in double boiler or microwave. Pour into Pyrex oblong dish. Cool but do not let harden. (Needs to be manageable.) Spoon or scoop out small amount and form into “ball”. Roll in powdered sugar. Place into small paper Valentine candy holders. Place in decorative box or on pretty plate.

OPTIONS…..Add 1/2 cup peanut butter to chocolate chips & butter mixture OR add 1/2 cup raspberry jam (or other favorite jam) to mixture. Leave candy as is with powdered sugar (double coat) or also roll in chopped nuts and/or coconut. Also, try mint chocolate chips or other flavors … EXPERIMENT and HAVE FUN!

CHOCOLATE BERRY COBBLER
Difficulty: medium
2 cups blueberries
2 cups raspberries
2 cups sliced strawberries
1-1/4 cups plus 1 Tbsp. sugar
1 cup plus 2 Tbsp. all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup unsalted butter, chilled and cut up
1/3 cup buttermilk
1 egg
TOPPING:
1/2 cup whipping cream and 1 Tbsp. sugar

HEAT oven to 425 degrees F.
Spray 9″ square baking pan with nonstick cooking spray. In large bowl, combine berries, 1/2 cup of the sugar and 2 tablespoons of the flour. Mix gently and spoon into pan. In medium bowl, combine remaining 1 cup of flour, cocoa, 3/4 cup of the sugar, baking soda and salt. Mix well. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

In small bowl, combine buttermilk and egg; blend well. Stir in egg mixture into flour mixture until well blended. Drop dough by spoonfuls over berry mixture. Sprinkle with remaining 1 Tbsp. of sugar. Bake 25 to 35 minutes or until fruit is bubbly and cobbler is set. (Top surface should be dull and dry to the touch). Top with whipping cream mixture.