Peachy Fruit Dip

15 1/4 oz can sliced or halved peaches, drained

1/2 cup marshmallow creme

3 oz package cream cheese, cubed

1/8 tsp ground nutmeg

Assorted fresh fruit

In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.

Valentine’s Day Fudge

I found this super easy recipe on www.familyfun.go.com while searching for Valentine desserts. The conversation hearts in the photo look great, but I used Valentine-colored M&M’s instead. (That’s what happens when you wait until February 14 to buy conversation hearts: they’re all gone.)

Dark Chocolate Layer:

1 1/4 cups semi-sweet chocolate chips

1/2 cup sweetened condensed milk

dash of salt

White Chocolate Layer:

1 1/4 cups white chocolate chips

1/2 cup sweetened condensed milk

dash of salt

1. Line an 8″ square pan with foil. Set aside.

2. Microwave the ingredients for the dark chocolate layer for 30 seconds.  Stir and then microwave for another 30 seconds. Repeat until smooth. Spread over foil-lined pan.

3. In another dish, microwave the white chocolate ingredients in the same way, only stop every 20 seconds instead. (White chocolate tends to scorch.) Spread over dark chocolate layer.

4. While fudge is still warm, carefully score into 1″ pieces with a knife. Press a conversation heart or M&M onto each scored square.

5. Refrigerate at least 2 hours or until firm. 

6. Carefully lift out the block of fudge and peel off the foil. Cut onto the scored lines. Place each square of fudge in a mini muffin cup or wrap in colored cellophane with twist ties or pipe cleaners at the ends.

Heavenly Chocolate Mousse Bars

Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”

1 lb 15 oz pouch sugar cookie mix

butter and egg called for on cookie mix pouch

12 oz bag semisweet chocolate chips (2 cups)

8 oz cream cheese, softened

1 1/2 cups whipping cream

1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.

2. Bake 12-15 minutes or until light golden brown. Cool completely.

3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.

4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.

Cinnamon Truffles

I’m adding this recipe to my Christmas cookie list.

12 oz bag semisweet chocolate chips (2 cups)

1 T butter or margarine

1/4 cup whipping cream

1 tsp vanilla

1/2 tsp cinnamon

powdered sugar

unsweetened baking cocoa

1. In a 2-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat. Stir in whipping cream, vanilla and cinnamon. Refrigerate 30-60 minutes, stirring frequently, just until firm enough to roll into balls.

2. Line cookie sheet with foil or parchment paper. Drop chocolate mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour until firm.

3. Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in an airtight container or refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

Chocolate Peanut Sweeties

I cut this out of a Taste of Home magazine years ago.  Gina Kintigh of Pennsylvania submitted the recipe.

1 cup peanut butter (not generic or reduced fat)

1/2 cup butter (no substitutes), softened

3 cups powdered sugar

5 dozen mini pretzel twists (about 3 cups)

1 1/2 cups milk chocolate chips

1 T vegetable oil

In a mixing bowl, beat PB and butter until smooth. Beat in powdered sugar until combined. Shape into 1″ balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until PB mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the PB ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in refrigerator.  Makes 5 dozen.

Chili-Cheese Dogs in Beach Blankets

This is a recipe from Rachael Ray intended for kids to make.

1 Tbls vegetable oil

3/4 lb ground beef or turkey

1 Tbls chili powder

2 tsp onion powder

1 tsp garlic powder

s & p

2 Tbls tomato paste

14 oz refrigerated pizza dough

1 1/2 cups shredded cheddar cheese

8 hot dogs

1. Heat oven to 400. Ask an adult to heat the oil in a small pot over med-high heat. Add the ground meat and the chili, onion, and garlic powders and cook, stirring frequently, until browned, 6-7 minutes. Season with s & p. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thick, about 5 minutes. Remove from heat.

2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Ask the adult to cut dough lengthwise, then cut each half across unto 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. Then ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.