Valentine’s Day is coming up, and these Chocolate Strawberries Gone CocoNuts work well as a special treat for everyone you want to make feel special and loved this holiday – spouses, kids, coworkers, neighbors… just not the family dog!  Any type of frosting can be used, such as chocolate or strawberry.  Use your imagination when it comes to the toppings.

Ingredients:

• 1 qt. fresh whole strawberries
• 1 C vanilla ready-to-spread frosting
• Miniature semisweet chocolate chips
• Chopped nuts
• Colored sugars
• Candy sprinkles
• Grated chocolate
• Shredded coconut

Directions:

Rinse the strawberries under cold water and place on paper towel to dry. Place the frosting into a microwave safe bowl. Heat on high for 15 seconds or until the frosting is melted and smooth.

Place the chips, nuts, sugars, sprinkles, chocolate, and coconut into separate shallow bowls. Cover a cookie sheet with wax paper. Dip the bottom of each strawberry about 1/3 up into the frosting. Quickly dip the frosted strawberry into one of the toppings. Place the strawberry on the wax paper. Continue until all of the strawberries have been dipped.

Place the strawberries into the refrigerator for 5 minutes or until the frosting has hardened. Makes 40 strawberries.

Preparation Time:  approximately 40 minutes
Chilling Time:  approximately 5 minutes
Total Time:  approximately 45 minutes

Nutritional Information per strawberry:  (approximate values)
Calories 50; fat 2 g; sodium 0 mg; carbohydrates 8 g; sugar 8 g; protein 0 g.

I am a lover of sweet treats, but standing over the bowl with the mixer, I can never quite find a comfortable position. Sometimes everything goes well. Other times, I wish I had an extra set of hands. That is where the versatility of a hand/stand mixer is a blessing. When my arm gets tired, I can let the mixer sit on the stand to do its work. When I need that extra freedom to manipulate the beaters or get to tough spots (or when I don't feel like pulling out the whole stand), I can use the hand mixer alone.

This Hamilton Beach model features a shift and stir bowl, which makes it easier to add ingredients during mixing. The head of the mixer travels around the bowl as the beaters spin in the opposite direction to give dough and batter a greater level of smoothness. The bowl rest is grooved to both stabilize the mixer and cut down on drips. And, of course, the attachment set contains all the basic tools you'll need.

This collection is really for those of us who don't require a full-service, heavy duty stand mixer like the classic KitchenAid version. This choice is lighter, less expensive, and capable enough for the moderate duties most kitchens will call upon it to perform.

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To make removing and cutting the brownies easier, place the cooled brownies in the pan into the freezer for about 30 minutes to harden slightly.  Save any leftover brownie pieces left after cutting for ice cream topping. They will stay fresh in a freezer container for up to 1 month.

Ingredients:

• 1 (19.8 oz.) box fudge brownie mix
• 1/2 C vegetable oil
• 1/4 C water
• 2 eggs
• 1 (16 oz.) can vanilla ready-to-spread frosting
• Neon food coloring
• Multicolored candy sprinkles

Directions:

Preheat the oven temperature to 350 degrees. Line a 13X9 inch pan with foil, leaving handles on each end. Spray the foil with a non-stick cooking spray.

Dump the brownie mix into a mixing bowl. Add the oil and water to the mix. Break the eggs into the mix and stir the mixture until blended together well. Pour the batter into the prepared baking pan. Bake 28 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies on a wire rack for 45 minutes.

When the brownies are cool, flip the pan over, remove the pan, and then the foil. Using a 2-inch round cookie cutter, cut out 20 round brownies.

Divide the frosting into 4 microwave-safe bowls. Microwave each bowl of frosting for 30 seconds or until smooth. Tint each bowl with a different neon food color. Frost the brownies with the different colors, then sprinkle with the candy. Makes 20 brownies.

Preparation Time:  approximately 45 minutes
Baking Time:  approximately 28 minutes
Cooling Time:  approximately 45 minutes
Total Time:  approximately 1 hour 58 minutes

Nutritional Information per brownie:  (approximate values)
Calories 280; fat 11 g; sodium 85 mg; carbohydrates 44 g; sugar 38 g.

Any flavor of bagels will work with this recipe.  If you are having trouble finding cinnamon bagels, you can use regular white or whole grain bagels.

Cut the bagels in bite size pieces before toasting.  Coat the bagels with melted butter and sprinkle with cinnamon.  Toast in a 375-degree oven in a single layer on a baking sheet for about 10 minutes or until crispy.  Turn the pieces often during baking time to toast them evenly on all sides.  Allow the toasted bagels to cool completely before serving. 

Ingredients:

• 1/2 C strawberry cream cheese, softened
• 1 large red apple, cored and chopped small
• 2 bananas, chopped small
• 4 cinnamon flavored bagels

Directions:

Place the cream cheese in a bowl and stir until smooth and creamy. Fold in the apples and bananas until well-coated with the cream cheese. Split the bagels in half and toast each half in the toaster until slightly crispy. Cut the toasted bagels into bite-size pieces. Serve the bagel pieces with the spread on the side. Makes 8 servings.

Preparation Time:  approximately 20 minutes
Toasting Time:  approximately 10 minutes
Total Time:  approximately 30 minutes

Nutritional Information:  (approximate values)
Calories 160; Fat 6 g; sodium 200 mg; carbohydrates 24 g; sugars 6 g; protein 4g.

Every kitchen needs a good stockpot. It may as well dress up the place while it is doing its duties. A pan like this is a once-in-a-generation purchase which will last through every batch of corn on the cob, simmer tomato sauce like a champ, and allow you to prepare homemade stock like nothing you can find in the grocery aisle.

This gleaming treasure is from the Cuisinart Chef's Classic line. The all-metal handles are made with grips manufactured into the underside of the handle, just one feature of many of a strong pan designed to be easy to handle when fully loaded. The construction keeps the heat moving into your food from all sides. I have found stainless pans to be so hassle-free to clean by hand that I won't argue over washing them myself (as long as the food was good) when my partner goes crazy and uses every pan in the house for a meal.

You may burst into spontaneous applause and have to explain yourself when you prepare large amounts of produce inside, yet get to the bottom of the pot to find nary a burn or difficult mess. Whether you prepare large amounts or smaller, troublemaking dishes which like to spit, the pot can contain it all.

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This is a great little snack for your guests to enjoy all evening long.  Not sure what to do with the left over taco seasoning you have?  Sprinkle it over popcorn and place it on the snack table next to the Taco Trail Mix for another delicious snack. 

Ingredients:

• 3 C baked cheese crackers
• 2 C butter-flavored pretzel sticks
• 1 C peanuts
• 1 Tbsp. vegetable oil
• 2 Tbsp. dry taco seasoning mix

Directions:

Place the crackers in a large microwave-safe mixing bowl. Add the pretzels and peanuts and gently toss to combine. Drizzle the oil over the top and stir with a spoon to evenly coat. Sprinkle with the taco seasoning mix and stir again to coat well. Microwave the mixture on high for 2 minutes. Remove and stir with a wooden spoon. Return to the microwave and heat for an additional 2 minutes on high. Allow the mix to stand 5 minutes before serving. Makes 12 servings.

Preparation Time:  approximately 10 minutes
Microwave Time:  approximately 4 minutes
Standing Time:  approximately 5 minutes
Total Time:  approximately 19 minutes

Nutritional Value per 1/2 C serving:  (approximate values)
Calories 190; fat 11 g; sodium 400 mg; carbohydrates 16 g; sugar 3 g; protein 6 g.

The kids will love being able to pop these little treats right into their mouths.  If you have leftovers, store them in an airtight container.  Slip them in the microwave and warm for about 30 seconds.  Serve them as a breakfast treat.

Ingredients:

• 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 1 (10.2 oz.) can refrigerated homestyle biscuits
• 2 Tbsp. margarine, melted
• 3/4 C Cinnamon Toast Crunch cereal, crushed fine

Directions:

Preheat the oven temperature to 400 degrees. Spray a cookie sheet well with a non-stick cooking spray.

In a large mixing bowl, toss together the sugar and cinnamon until well combined. Separate the biscuits into 5 separate pieces. Cut each biscuit into 6 pieces. Place the biscuit pieces into the bowl with the cinnamon mixture. Toss to coat the pieces well. Pour the melted butter over the coated biscuit pieces and stir until well coated.

Place the crushed cereal into a plastic bag. Add the biscuit pieces, a few at a time, seal the bag and shake to coat. Place the coated pieces onto the prepared cookie sheet. Bake 12 minutes or until golden brown. Makes 32 poppers.

Preparation Time:  approximately 10 minutes
Baking Time:  approximately 12 minutes
Total Time:  approximately 22 minutes

Nutritional Value per 4 bites:  (approximate values)
Calories 70; fat 4 g; sodium 95 mg; carbohydrates 9 g; sugar 4 g; protein 0 g.

One of the hardest things for a novice chef to do is judge the progress of meat as it cooks. Despite the effectiveness of judging by touch, sometimes this is not possible or advisable. Following proper food handling procedures means you don't mix cooked items with raw (unless you want to poison your guests). You can transfer bacteria on your fingertips.

That's why a device like an accurate thermometer can be a cook's best friend. Simply choose the type of meat and the degree to which you want it done. You can also specially set a preferred temperature. Insert the probe, pop your food in the oven, and the monitor will alert you when the food is ready. The LCD displays the temperature of your food and the elapsed cooking time. You can monitor two foods at once or two levels of doneness.

Decrease your worry about foodborne illness or underdone portions. The unit works wirelessly up to one hundred feet and comes with a pager that you can take outside with you while you enjoy your party. When the monitor alarm signals the item is done, the pager will beep you. You don't have to be tied to the oven or the grill. A must for any guy who loves to cook and loves electronic toys.

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If pepperoni is not the favorite pizza topping at your house, try using cooked Italian sausage, ham, or even extra cheese.  Mushrooms, onions, green peppers, or olives can also be added to the filling mix.  Try black olives, onions, and a three-cheese blend if you’re a Saints fan, or blue-dyed mushrooms, pearl onions, and Swiss cheese if you’re a Colts fan. Serve with pizza sauce on the side for dipping.

Ingredients:

• 2 (5 oz.) pkg. sliced pepperoni
• 1 (4 oz.) pkg. mozzarella cheese, shredded
• 2 (8 oz.) cans refrigerated crescent rolls

Directions:

Preheat the oven temperature to 375 degrees. Count out 48 pieces of pepperoni and set aside. Remove the crescent roll dough from the packages, unroll, and separate each one into 8 pieces. Place 3 slices of pepperoni onto each dough triangle. Sprinkle the pepperoni with the cheese. Starting with the short side of each dough triangle, roll the dough to the opposite point and press lightly to seal closed. Place the rolls, point side down, onto an ungreased cookie sheet. Bake 12 minutes or until the dough is a nice golden brown. Makes 16 rolls.

Preparation Time:  approximately 25 minutes
Baking Time: approximately 12 minutes
Total Time:  approximately 37 minutes

Nutritional Information per bundle:  (approximate values)
Calories 240; fat 15 g; sodium 895 mg; carbohydrates 20 g; sugar 7 g; protein 8 g.

These little wraps will be the hit of the party, and they’re great for kids, too.  Serve with ranch dressing on the side for dipping.  If you like a little more spice, use taco seasoning mix instead of the ranch dressing mix and serve with salsa for dipping.

Ingredients:

• 1 C sour cream
• 1 C mayonnaise
• 2 (1 oz.) envelopes dry ranch dressing mix
• 4 Tbsp. vegetable oil
• 2 (16.2 oz.) cans refrigerated flaky biscuits
• 2 (6 oz.) pkg. cooked chicken strips
• 4 Tbsp. butter, melted

Directions:

Preset the oven temperature to 350 degrees. Spray a cookie sheet generously with a non-stick cooking spray.

Place the sour cream and mayonnaise together in a mixing bowl. Stir the mixture until blended together well. Sprinkle in the ranch dressing mix and blend it in well. Remove the biscuits and place on the prepared cookie sheet. Use the tip of your fingers to press out each biscuit into an oval. Spread 1 tsp. of the dressing mixture over each biscuit. Place 3 chicken strips crosswise in the center of each biscuit. Bring the sides of each biscuit up and over the chicken, and press to seal. Brush the tops of each chicken wrap with the melted butter. Bake 20 minutes or until the biscuits are a golden brown. Makes 16 wraps.

Preparation Time:  approximately 25 minutes
Baking Time:  approximately 20 minutes
Total Time:  approximately 45 minutes

Nutritional Information per wrap:  (approximate values)
Calories 430; fat 29 g; sodium 1,140 mg; carbohydrates 30 g; sugar 10 g; protein 12 g.