Love Beads

Charm someone special on Valentine's Day with a piece of homemade jewelry.

Materials

• Fimo or Sculpey clay (available at art supply stores)
• Aspic or tiny cookie cutters
• Toothpick

• Thin cording or string
• Safety pin

Instructions

1. To make symmetrical hearts, use the side of a pen to roll flat a lump of clay to about 1/8-inch thick.
2. Cut out pieces with a heart-shaped aspic cutter. For free-form hearts, use your fingers to form or coil individual bits of clay. You can even swirl together multiple colors.
3. Use the toothpick to make a hole in a corner of each bead and then bake hearts according to package directions.

Write Card

Make pencil-pierced Valentines that are perfect for handing out to classmates.

 

Materials

• Cardboard
• Pencil (to use)
• Colored card stock
• Scissors

• Markers or metallic pens
• Stickers
• Hole punch

Instructions

1. Make a template for your kids to trace around: Cut out a cardboard heart.
2. Have your child trace the heart onto card stock and cut it out.
3. Decorate with pens and stickers.
4. Use the hole punch to make holes on each side of the heart and slide the cool pencil through.

On a Roll

• Colorful wrapping paper
  
• Roll of candy
• Stickers
• Tape

Instructions

1. To put a fun spin on your V-day wishes, cut a rectangle of colorful wrapping paper sized to wrap a few times around a roll of candy.
2. Print your message on the paper's blank side (adding stickers if you like), then tape one end to the candy packaging.
3. Roll the paper around the treat and secure it with a sticker.

Variations:

More messages:

• "See you around!"
• "Let's rock and roll!"
• "You're a lifesaver" (with Life Savers candy)

Conversation Heart Pencil Toppers

Just like their edible cousins, these foam conversation hearts will let your child get right to the point of her Valentine's messages.

Materials

• Scissors
• Craft foam
• Permanent markers

• Pipe cleaner
• Pencil

Instructions

1. Cut a 1- to 2-inch heart from craft foam. With a permanent marker, print a short message on the front and the name of the giver on back.
2. Now poke an inch of the pipe cleaner through the bottom of the heart, bend it down, and twist it back around the remaining length of pipe cleaner.
3. Coil the pipe cleaner tightly around the pencil. Then gently pull up on the heart so that part of the coil bobs freely above the pencil, with several loops anchored around the eraser end.

Triple Nut Bars

3/4

cup butter or margarine, softened

1/2

cup packed brown sugar

1/2

teaspoon almond extract

1 1/2

cups Gold Medal® all-purpose flour

Topping

1

cup butter or margarine

1 1/2

cups packed brown sugar

1/4

cup honey

1/4

cup light corn syrup

1/2

teaspoon vanilla

1

cup walnut pieces

1

cup unblanched or blanched whole almonds

1

cup pecan halves

 

• 1 Heat oven to 350°F. In medium bowl, beat 3/4 cup butter, 1/2 cup brown sugar and the almond extract with electric mixer on medium-low speed until blended. On low speed, beat in flour until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 17 to 20 minutes or until golden brown.
• 2 Meanwhile, in 2-quart saucepan, cook 1 cup butter, 1 1/2 cups brown sugar, the honey, corn syrup and vanilla over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat.
• 3 Sprinkle walnuts, almonds and pecans over crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes longer or until top of mixture is bubbly. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

 

Under the Sink Organizer

Tame a crowd of spray bottles by installing a curtain rod across the cabinet. Suspend them by their spray triggers, and voila! Freed-up space for other bathroom or kitchen essentials.

Wrapped Gift Jars

Jars make great gift containers. Discover dozens of things to wrap around them. Wrap with jute, banding, yarn, raffia, braid, ribbon, rope, embroidery floss, and torn fabric strips. Choose an adhesive that works for both glass and the decorative trim

Candy Filled Cupcakes

Turn a bag of candy into a cupcake look-alike. Fill a sandwich bag with candy and close tightly. Place the bag with the closing down in a colorful plastic cup. Top with a red pom-pom cherry

Gardening Gift

Paint a flowerpot and saucer with glossy white paint. Use a foam brush to paint the rims a coordinating color. Fill the container with potting soil and a packet of seeds. Turn the saucer over on top of the pot. Tie together with ribbon, and tuck a trowel in the bow

Embellished Canvas Tote Bag

Add personal style to an ordinary canvas tote. Hand- or machine-stitch fabric along the side and bottom seams of the tote. Glue or stitch wide ribbon in a coordinating color to the top edge of the added fabric.

Terry Cloth Shower Curtain

       

Nothing looks as inviting in a cool white bathroom as plush terry-cloth towels. This shower curtain is made from bath sheets stitched with a simple seam. It couldn't be easier -- the towels are just the right size for a standard tub, and they don't need to be hemmed. Use two bath sheets (about 35 by 70 inches each) of the same or complementary colors to make a shower curtain for a standard-size tub. Lay one towel on top of the other, making sure the hems and any trim match up. Stitch the two towels together along one long side, staying within the bound edge. To hang your shower curtain, you will need 28 metal grommets and 14 shower hooks -- we used chain hooks, but any type will work. Lay your curtain flat with the bound edge facing downward, and cut holes for the grommets, about 4 1/4 inches apart, along the edge. The grommets should be no more than 1/2 inch from the edge. Insert the grommets through the holes you've cut, and fasten them. Hang the curtain from your curtain rod, and make sure to use a liner -- these towels shouldn't get too wet

Two Cheese Straws

2 1/2

cups Original Bisquick® mix

2/3

cup milk

1/2

cup shredded Cheddar cheese (2 oz)

1

tablespoon butter or margarine, softened

2

tablespoons grated Parmesan Cheese

Tomato pasta sauce, if desired, heated

 

• 1 Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
• 2 Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
• 3 Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce.

Creamy Artichoke Appetizers

3

cups Original Bisquick® mix

1 1/2

cups shredded mozzarella cheese (6 oz)

2/3

cup water

2

tablespoons vegetable oil

1 1/2

cups mayonnaise

1 1/2

cups grated Parmesan cheese

1

jar (7 oz) roasted red bell peppers, drained, diced

1

tablespoon Dijon mustard

1

tablespoon Worcestershire sauce

2

teaspoons garlic powder

2

cans (14 oz each) Progresso® artichoke hearts, drained, chopped

 

• 1 Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• 2 In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• 3 Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
• 4 Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
• 5 Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
• 6 Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

Home Style Beef Stew

1

lb lean (at least 80%) ground beef

2

cups water

2

cans (14.5 oz each) diced tomatoes with garlic and olive oil, undrained

1

can (6 ounces) tomato paste

1

bag (1 lb) frozen cauliflower, carrots and snow peas (or other combination)

2 1/4

cups Original Bisquick® mix

2/3

cup milk

1

tablespoon chopped fresh parsley

 

• 1 Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
• 2 In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
• 3 Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

Tuscan Stromboli

INGREDIENTS

1

can Pillsbury® refrigerated classic pizza crust

4

oz (half of 8-oz package) cream cheese, softened

1/3

cup sun-dried tomatoes in oil, sliced

15

slices (1 1/2-inch size) pepperoni

2

tablespoons finely chopped red onion

1/2

cup drained finely chopped artichoke hearts (from 14-oz can)

1

cup cooked chicken, diced

4

oz fresh mozzarella cheese, diced (about 1 cup)

1

teaspoon McCormick® Italian Seasoning

1

teaspoon McCormick® Garlic Salt

1

tablespoon Crisco® Pure Olive Oil

1/2

teaspoon McCormick® Rosemary Leaves

DIRECTIONS

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.   2 In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough. 3 Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.

Sloppy Jose Gorditas

                               

1/2 cup diced onion

 

1 lb ground beef

 

1 can (8 oz) Muir Glen® organic tomato sauce

 

1 teaspoon McCormick® Oregano Leaves

 

1/2 teaspoon McCormick® Ground Cumin

 

1/4 teaspoon salt

 

1/4 teaspoon McCormick® Ground Cinnamon

 

1 can (15 oz) Progresso® black beans, rinsed, drained

 

1/3 cup raisins

 

1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

 

1 LAND O LAKES® Egg White, lightly beaten

 

1 1/2 cups shredded lettuce

 

1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese

 

2 tablespoons finely chopped fresh cilantro

 

1/2 cup sour cream, if desired

 

lime wedges, if desired

DIRECTIONS

1 Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.    2 Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.    3 Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.    4 Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.    5 Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

Pulled Chicken Sandwichs

• 1
  1 3/4 - 2 pound purchased roasted chicken
• 1
  medium onion, cut in 1/4-inch slices
• 1
  tablespoon olive oil
• 1/3
  cup cider vinegar or white wine vinegar
• 1/2
  cup tomato sauce
• 3 - 4
  tablespoons seeded and finely chopped fresh red and/or green serrano chile peppers
• 2
  tablespoons snipped fresh thyme
• 2
  tablespoons molasses
• 2
  tablespoons water
• 1/2
  teaspoon salt
• 6
  kaiser rolls or hamburger buns, split
• Bread-and-butter pickle slices or sweet pickle slices

Directions

1. Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.

2. In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.

3. Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.

Buffalo Chicken Cobb

• 1
  25 1/2ounce frozen buffalo-style boneless chicken wings
• 2
  hearts of romaine lettuce, halved or quartered
• 1 1/2
  cups sliced celery and/or carrots
• 1/2
  cuplight mayonnaise
• 1/4
  cup crumbled blue cheese
• 1/4
  teaspoon ground black pepper
• 2
  small lemons

Directions

1. Prepare chicken wings according to package directions.

2. Meanwhile, line a platter or individual plates with romaine. Top with celery and/or carrots; set aside. In a small bowl stir together mayonnaise, blue cheese, and pepper. Squeeze juice from 1/2 of a lemon (1-1/2 tablespoons) into mayonnaise mixture; stir to combine.

3. Slice chicken. Arrange heated chicken over romaine mixture. Cut remaining lemon into halves or wedge and serve with salad. Pass dressing. Makes 4 servings.

Paula Deen's Fried Chicken

• 1
  pound chicken, washed and cut into 8 serving pieces
• 2
  cups all-purpose flour
• 1/2
  cup snipped fresh sage or parsley
• 1
  teaspoon cracked black pepper
• 3
  eggs
• 1/2
  cupmilk
• Peanut oil for frying
• Small fresh sage leaves
• Lemon wedges

Directions

1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2. In bowl combine flour, the 12 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves

Chicken and Roasted Vegetable Casserole

• 4
  bone-in chicken breast halves, with skin (about 2 pounds)
• 1 1/2
  cups packaged peeled baby carrots, halved, if large
• 1
  cup cubed peeled sweet potato (1 medium)
• 1
  onion, cut into 1/4-inch-thick wedges
• 1/2
  cup sliced celery (1 stalk)
• 1/2
  cup chicken broth
• 2
  tablespoons snipped fresh sage
• 3
  tablespoons olive oil
• 1
  teaspoon salt
• 1/2
  teaspoon ground black pepper
• 2
  8 1/2ounce pouch cooked long grain and wild rice
• 3
  tablespoons snipped fresh Italian (flat-leaf) parsley

Directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.

2. Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings.

Sloppy Joe Squares

INGREDIENTS

1

lb lean (at least 80%) ground beef

1

can (15.5 oz) sloppy joe sauce

2

cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls

2

cups shredded Cheddar cheese (8 oz)

1

tablespoon sesame seed

DIRECTIONS

1 Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally. 2 Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed. 3 Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Rocky Road Cookie Pizza

                               

INGREDIENTS

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1

cup miniature marshmallows

1/2

cup salted peanuts

1/2

cup semisweet chocolate chips

1/3

cup caramel topping

DIRECTIONS

1 Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown 2 Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping. 3 Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

Experiment with different nuts and toppings to get the flavor combo you love most!

Mexican Casserole

1 pound ground beef, cooked and drained

                                                         

1 package (1 oz) Old El Paso® taco seasoning mix

 

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained

 

1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS

1 In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese. 2 Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese. 3 Bake at 375°F 15 to 20 minutes.

 

Grands Biscuit Bowls with Chili

INGREDIENTS

1

can (10.2 oz) Pillsbury® Grands!® refrigerated biscuits

2

cans (15 oz each) chili with beans

1/2

cup shredded Cheddar cheese (2 oz)

DIRECTIONS

1 Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.   2 Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.   3 Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.   4 Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese.

Don’t have enough 10-oz custard cups? Lightly crush 5 sheets of foil into 5 (4-inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from baked bread bowls, and discard.

Healthified Chocolate-Almond Pudding Cake

1

cup Gold Medal® all-purpose flour

1/2

cup granulated sugar

1/4

cup chopped almonds, toasted*

1/4

cup unsweetened baking cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup fat-free (skim) milk

2

tablespoons canola oil

2

teaspoons vanilla

1/4

teaspoon almond extract

3/4

cup packed brown sugar

1/4

cup unsweetened baking cocoa

1 3/4

cups water

Vanilla reduced-fat ice cream, if desired

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
• 2 In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
• 3 Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
• 4 To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

 

Toaster Strudel Apple Pies

INGREDIENTS

 

4 Pillsbury® Toaster Strudel™ Frozen Brown Sugar Cinnamon Pastries

 

1 cup apple pie filling

 

2 cups vanilla ice cream

DIRECTIONS

1 Toast pastries as directed on package.    2 Meanwhile, place pie filling in small microwave-safe bowl. Microwave on HIGH for 1 minute or until hot. 3 To serve, place hot pastries on individual serving plates. Top each with scoop of ice cream and warm pie filling. Drizzle icing from pastries package over each.

Slow Cooker Lasagna

                                                         

INGREDIENTS

1

pound bulk Italian sausage

1

medium onion, chopped (1/2 cup)

3

cans (15 ounces each) Italian-style tomato sauce

2

teaspoons dried basil leaves

1/2

teaspoon salt

2

cups shredded mozzarella cheese (8 ounces)

1

container (15 ounces) part-skim ricotta cheese

1

cup grated Parmesan cheese

15

uncooked lasagna noodles

DIRECTIONS

1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.                   

2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)    3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.    4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.    5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

 

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

 

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Tip of the Day

Every day is someone's birthday! Set aside a cardmaking hour and you will never be without a last-minute handmade card. Making cards in bulk also helps you get the most from your supplies.