EZ PZ VDay Cake

As some of you know I battle severe pain especially during the colder months with Fibromyalgia and some other health issues, so I'm always looking for quick, affordable and yummy recipes.  Here's an easy cake for Valentine's Day:

1 pkg. (2-layer size) lemon cake mix

1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Pudding & Pie Filling

1-3/4 cups milk

1 envelope DREAM WHIP Whipped Topping Mix

Red food coloring

1-1/3 cups BAKER'S ANGEL FLAKE Coconut

Prepare cake mix as directed on the package, baking in 2 greased and floured 9-inch heart-shaped pans at 350°F for 40 minutes. Cool completely.

Meanwhile, prepare pudding mix with milk as directed on package for pudding. Refrigerate. Stir until smooth and creamy.

Split cooled cake layers horizontally, making 4 layers. Spread each of 3 layers with about 2/3 cup filling and stack. Cover with remaining cake layer.

Prepare whipped topping mix as directed on package; tint pink with red food coloring. Spread on top and sides of cake; sprinkle coconut around edge of

top and on sides of cake. Refrigerate.

Makes 12 servings

Chocolate Kiss Cups

Anything with chocolate and peanut butter works for me :) Here's a Valentine recipe for you!

Ingredients: 

1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 

OR 1 HERSHEY'S Milk Chocolate Bar (7 oz), broken into pieces 

24 HERSHEY'S KISSES Chocolates 

PEANUT BUTTER FILLING (recipe follows) 

1 cup REESE'S Creamy Peanut Butter 

1 cup Powdered sugar 

1 tbsp Butter or margarine, softened

Procedures: 

1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. 

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. 

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 

4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.

For Peanut Butter Filling:
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling. 

Kiss Me Candy Roses

Kiss Me Candy Roses

For each candy rose, spread "Safe confectioners' Glue" on bottom of one red foil-wrapped Hershey's Kisses Milk Chocolate.

Firmly press the bottom of another Kiss to it. Insert florist wire into one pointed end of double Kisses. Wrap a 4-inch square of clear cellophane around double Kisses, twisting cellophane tightly around Kisses. Starting at bottom of rose, wrap florist tape around edges of cellophane, continuing down the full length of wire with tape. Add 1 or 2 artificial leaves, if desired, securing leaves in place with florist tape. Tie candy roses together with a bow.

Safe confectioners' Glue:

 Whisk together 4 teaspoons powdered egg whites (meringue powder) with 1/4 cup water until completely dissolved. With mixer, beat in 3 cups sifted confectioners' sugar until thick and smooth.

VDay Cupid Kabobs

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup (8 ounces) cherry vanilla yogurt

1 carton (8 ounces) frozen whipped topping, thawed

Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or

pineapple chunks

Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes

Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit

onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on

an arrow. Serve with dip.

Yield: 4 cups dip.