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February Recipes


This colorful twist on a classic treat is a great gift for your child to give to anyone she's sweet on this February 14.

Cooking Spray

3  Tbsp. Butter

6  Cups Mini (or 60 regular size) Marshmallows

Red Food Coloring

9  Cups Rice Krispies Cereal

Heart-shaped Cookie Cutter

Plastic Bags, Yarn

To begin, lightly coat a 10 by 15 inch baking sheet with cooking spray and set it aside.

Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5 inch hearts.

Recipe From: Family Fun Magazine


This lovely dessert is easily assembled by chilling layers of gelatin and condensed milk. Even sweeter, it's low-fat.

1  (14 oz.) Can of Sweetened Condensed Milk

3  (3 oz.) Packages of Red Flavored Gelatin

2  (1/4 oz.) Envelopes of Unflavored Gelatin

Dissolve one package of flavored gelatin in 3/4 cup boiling water.

Add 3/4 cup cold water, then pour the mixture into a 9 by 13 inch glass pan and refrigerate for 1 hour.

Stir together 1/2 cup boiling water and the condensed milk. In a separate bowl, dissolve all the unflavored gelatin in 1/2 cup cold water for 1 to 2 minutes. Thoroughly mix in 3/4 cup boiling water, then combine this mixture with the milk and let it cool. Add half the mixture to the pan of red gelatin, pouring it over a spatula to slow the stream, and refrigerate for 20 minutes

Continue alternating layers - gelatin mix, the remaining milk mix, the final gelatin mix - chilling each for 20 to 30 minutes to set it. Create individual servings with a heart-shaped biscuit or large cookie cutter
Recipe From: Family Fun Magazine


What you cook your pizza on affects its color, crispness and baking time. Generally, the darker the baking sheet, the darker and crisper your crust (and the shorter your cooking time). For the crispiest crust and shortest cooking time, use a pizza stone, which must preheat for 45 minutes.

While it heats, assemble your pizza directly on a wooden "peel," or pizza paddle, sprinkled with cornmeal. Use the peel to transfer the pizza to the heated stone.


Toppings and sauce can be varied endlessly to suit every taste.

1 Frozen Pizza Dough (thawed)

Olive Oil for Coating or Cornmeal for Dusting

1 Cup Homemade or Store-bought Tomato Sauce

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Muenster Cheese

Heat the oven to 450 degrees. If necessary, punch down the thawed dough, knead it a few times to remove all the air. On a lightly floured work surface, use a rolling pin to roll into about a 16 inch round. Place on a lightly oiled baking sheet and reshape into a heart form.

Spread a thin layer of sauce on the crust, not too much, or else your pizza will become soggy. (A word on sauce: if you don't have time for homemade, spruce up a 14-ounce jar of store-bought by adding 1 crushed garlic clove, 1 1/2 Tbsp. of dry red wine and 1/2 tsp. of dried oregano.)

Top your pizza with half of the mozzarella and Muenster cheeses and garnish with the toppings of your choice. Bake 12 to 15 minutes; subtract a few minutes if you're using a pizza stone. When done, the crust will be golden underneath. Makes 1 pizza.


1      Package (1/4 oz.) Active Dry Yeast

1/4   Cup warm water (110 to 115 degrees)

4    cups all purpose flour

2    tbsp. Baking powder

2    T sp. baking soda

2    T sp. sugar

1    T sp. salt

6    Eggs

1/4  Quart buttermilk

1/4  Cup Vegetable oil

In a small bowl, dissolve yeast in water, let stand for 5 minutes. Meanwhile in a large bowl, combine the dry ingredients.

Beat eggs, buttermilk and oil, stir into dry ingredients. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight. To make pancakes pour batter by 1/4 cupfuls onto a greased hot griddle, turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield about 2 1⁄ 2 dozen.

Recipe From: Louise Miller


1    Cup zucchini (coarsely  chopped)

2    Tbsp. of  butter  or margarine

6    Eggs

1/4  Cup Milk

1/2  T sp. Chili powder

1/4  T sp. salt dash of pepper

1/2  cup shredded Monterey jack cheese (2  Oz.)

In medium skillet, cook zucchini in butter or margarine for 4 to 5 minutes or until almost tender.

In a bowl beat eggs, milk, chili powder, salt and pepper with a fork. Stir in half of the cheese.

Pour egg mixture over zucchini in skillet. Cook without stirring over low heat until eggs start to set on sides and bottom of pan. Lift and fold eggs with spatula so uncooked part runs to bottom. Continue lifting and folding about 5 minutes more or until eggs are cooked through but still glossy and moist.

Sprinkle with remaining cheese. Serves 4.

Recipe From: Nancy Andino


1    Cup Packed Brown Sugar

1/2 Cup Butter

2    Tbsp. Water

1    (29 oz.) Can Sliced Peaches (drained)

12  (3/4 inch thick) Slices Day-old French Bread

5    Eggs

1    Tbsp. Vanilla Extract

1    Pinch Ground Cinnamon, or to taste

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.

Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve. Servings: 8


1    Loaf of French Bread (16 oz.)

3    cups of Milk

1    cup Cream Sherry

3    Large eggs (beaten)

2    Cups Sugar

2    Tbsp. Margarine or Butter (melted)

2    Tbsp. Vanilla Extract

1    Cup Raisins

2    Tbsp. Margarine or Butter (melted)

1⁄ 2    Cup Honey

Break bread into small chunks and place in a large bowl. Add milk and Sherry; soak 10 minutes. Stir until thoroughly mixed. Combined eggs, sugar, 2 tablespoon margarine and vanilla. Add to bread mixture, stirring well. Stir in raisins. Spoon mixture into a lightly greased baking dish.

Combine 2 tablespoons margarine and honey; pour over pudding. Bake at 3500 for 45 minutes or until set. Makes 10 to 12 servings.

Recipe From: Louise Miller


2    Cups Crisp Rice Cereal

1    Cup Semisweet Chocolate Chips

1    Cup Mini Marshmallows

1    Cup Red Candied Cherries (quartered)

1    Cup Pecans (chopped)

12  oz. White Chocolate

2    tsp. Shortening

Grease cookie sheet and insides of several heart-shaped cookie cutters. Place cutters on cookie sheet. Combine cereal, chocolate chips, marshmallows, cherries and pecans. Melt white chocolate and shortening over low heat until smooth. Cool slightly and pour over cereal mixture. Stir gently to coat and press into prepared cutters on cookie sheet. Refrigerate 30 minutes, or until firm. Run wide metal spatula under cutters to loosen from cookie sheet and gently push each sweetheart free.


1    Small Head Cabbage

1    lb. Ground Beef

1    Small Onion

1/3 Cup Uncooked Rice

1    Can Tomato Soup

1    Soup Can Water

Chop the cabbage and place in a large, greased casserole dish. In a skillet, sauté the onion and brown the ground beef, adding salt and pepper to your taste. Stir in the rice and pour over top of the sauté Mix the soup and water and pour over top of the hamburger rice mixture. Bake, covered at 350 degrees for 1 hour. Add more water if necessary. Serves 4 to 5.

Recipe From: Mae Wagner, Reading PA


4      Large Eggs

6      Tbsp. Melted Butter

2      Tbsp. Flour

1      Tbsp. Sugar

1/2    tsp. Salt

1/4    tsp. Nutmeg

1/4    tsp. Ground Red Pepper

1 3/4 Cups Whole White Shoepeg Corn

1       Can (17 oz.) Creamed Corn

1       Cup Heavy Cream

Heat oven to 325 degrees. Grease a deep 1 1/2 quart baking dish. Beat eggs in a large bowl. Stir in the butter, flour, sugar, salt, pepper and nutmeg until blended. Add the remaining ingredients and stir. Pour into the greased dish. Bake for 1 hour and 15 minutes or until knife inserted in center comes out clean. Last 15 minutes increase oven temp. to 350 degrees. Serves 10.

Recipe From: Carol Sweitzer


9       inch Baked Pastry Shell

2 1/2 Cups Milk (divided)

1       Cup Sugar

3       Tbsp. All-purpose Flour

5       Tbsp. Cornstarch

1/2     tsp. Salt

3        Egg Yolks

2 1/2  oz. Unsweetened Baking Chocolate

1 1/2  tsp. Vanilla

2        Tbsp. Butter

Shaved Chocolate or Hershey's Kisses for Garnish

Heat 1 1/2 cups milk and sugar in 1 quart saucepan. Combine 1 cup milk with?lour, cornstarch, salt and egg yolks. Temper by adding 1/3 of the hot?ugar/milk mixture to the egg yolk mixture. Return mixture to the pot and bring?o a boil. Stir one minute, then remove from heat. ??dd chocolate and stir in until melted. Finish with vanilla and butter. Pour into pie shell and refrigerate. To serve, garnish with whipped cream and shaved?hocolate or unwrapped Hershey's Kisses.?

Yield: 1 pie (8 servings)
Prepared by: The Hotel Hershey Culinary Team
From The Hotel Hershey


1    Cup Vanilla Yogurt

1/4 Cup Hershey's Chocolate Syrup

1    Cup Hershey's Chocolate Milk

5    to 8 Fresh Strawberries (sliced)

2    Ripe Bananas (sliced)

Combine all ingredients in a blender and blend on high until very smooth.

Pour in a chilled glass and garnish with a fresh strawberry.

Yield: 1 serving
Prepared by: Hershey Resorts Beverage Team
From Hershey Resorts



Meat Mixture:

1 1/2 to 2 lbs. Hamburger

1       Med. Onion (chopped)

1       Envelope Taco Seasoning

1       Can Bean Dip

1       Jar Taco Sauce (mild)

10     Large Tortilla Wraps

Brown hamburger and chopped onion, stir and break up clumps. Add the taco seasoning, bean dip and taco sauce and simmer: Roll mixture up in 10 large flour tortillas. Cover with cheese sauce and bake at 350 degrees for about 30 minutes or until hot and bubbly. (Glass baking dish works best.)

Cheese Sauce:

1    Jar Hot Taco Sauce

Grated Cheese (enough to make sauce thick)

1/3 Cup Catsup

2/3 Cup Water

Mix all the above ingredients together and heat.  Pour over filled wraps.

*When baked, you may want to add sliced black olives, fresh, chopped tomatoes and/or shredded cheese to the top.



Slow Cooker

2       Cups Baby Cut Carrots

2       Yukon Gold Potatoes (cut into 1 1/2" pieces)

1/2    Cup Onion (chopped)

1/2    Cup Celery (sliced)

1       tsp. Dried Thyme

1/4    tsp. Salt

1/4    tsp. Pepper

1       lb. Boneless Skinless Chicken Thighs

1 1/2 Cups Progresso®  Chicken Broth (from 32 ounce carton)

1       Cup Snap Pea Pods

1/2    Cup Whipping (heavy) Cream

1/4    Cup Gold Medal®  All-purpose Flour

Place carrots, potatoes, onion and celery in 3 1/2 to 5 quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180° F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Makes: 4 servings.


Sautéed chicken is tossed with hearty pasta sauce, Parmesan and mixed vegetables, then served over hot linguine for a delicious one-dish supper.

1    Tbsp. Vegetable Oil

1    lb. Skinless, Boneless Chicken Breasts (cut into strips)

1    Jar (24 oz.) Italian Sauce with Mushrooms

1    Bag (16 oz.) Frozen Vegetable Combination

      (broccoli, cauliflower, carrots)

1/4 Cup Grated Parmesan Cheese

3/4 of a 1 lb. Package Spaghetti or Linguine(cooked

      and drained, about 6 cups)

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.

Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Stir the chicken in the skillet and heat through. Serve over the spaghetti.



32  oz. Frozen Hash brown Potatoes

1    Pt. Sour Cream

3    Cups Shredded Cheddar Cheese

1    Can Crean of Chicken Soup

1/2  Cup Butter (melted)

1/4  Cup Butter (melted)

2     Cups Corn Flakes (crushed)

Mix the potatoes, sour cream, cheese, chicken soup and

1/2 cup melted butter in a large bowl. Dump mixture into a greased 9x13 baking pan and spread out evenly. Spread crushed corn flakes over the top. Pour 1/4 cup melted butter over corn flakes. Bake at 350 for 1 hour. Serve.

Recipe From: Gladys



"Ground beef and cabbage simmered in a cream sauce, flavored with smoked paprika in this awesome dish for a cold night."

1    Tbsp. Butter

1/2 Head Cabbage (chopped)

1    Cup Chicken Broth

3/4 Cup Heavy Whipping Cream

1    tsp. Salt (or to taste)

1    tsp. Ground Black Pepper (or to taste)

1    lb. Ground Beef

1    Onion (chopped)

2    Tbsp. Smoked Paprika

1    tsp. Dry Mustard Powder

2    Cups Uncooked Egg Noodles

Melt the butter in a large skillet over medium heat. Stir in the cabbage, and cook until just wilted, about 5 minutes. Pour in the chicken broth, and bring to a simmer. Cook until slightly reduced, about 10 minutes more. Stir in the cream, and season with salt and pepper. Keep the cabbage hot over low heat while preparing the ground beef.

Heat a Dutch oven or large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Add the onion, and cook until tender, about 5 minutes. Stir in the smoked paprika and mustard. Stir in the cabbage mixture and egg noodles; season to taste with salt and pepper. Cover, and cook over low heat until the noodles are tender, about 10 minutes

Servings: 6