1 liter of Raspberry sherbet 1/4 cup of pineapple juice 2 liter sprite
Put the sherbet in the punch bowl, it works best if it is half melted. Next add your pineapple juice. Wisk them together making a smooth texture. Last, add the sprite slowly, mixing continuously until the punch bowl is full. This punch tastes great and you can use different colors of sherbet for different occasions. (ie. Lime for St. Patrick’s Day)
1 20oz. roll refrigerated sugar cookie dough, chilled
1 16oz. can pink frosting
Heart shaped cookie cutters – 1 small and 1 large
Directions: Prepare sugar cookies according to directions on the package for rolled cookies. Cut hearts in dough using a cookie cutter. Use knife or smaller cookie cutter to cut out a heart in the center of half the cookies. Place cookies on un-greased cookie sheet. Bake at 350 degrees for 7-9 minutes. You can bake the baby hearts, too for 5 minutes only. Let cool. Spread each big solid cookie with frosting and top with a cutout cookie. Sprinkle with powdered sugar.
sugar and cinnamon mixture
1)separate biscuits and cut with heart shape cookie cutter or mold into heart shape.
2)roll in butter, then in sugar and cinnamon mixture.
Bake according to directions on package.
VALENTINE PRETZEL GIFTS Melt white confectioners candy in the microwave. Add red food coloring a couple drops at a time until you find the shade you like. Let the candy cool slightly but still remain melted. Cover the table with waxed paper. Divide the candy into enough bowls for two children to share one bowl. Dip the pretzels and place on the waxed paper. (The candy can be re-melted over and over until it’s all used.
Make cupcake batter as directed on the package. Pour batter into cupcake liners. Take a piece of foil and form a ball about the size of a marble and shove it down along the side of the cup, between the cup and the pan to form the round top of a heart. these look real unique and are so simple. Ice with red or pink icing and you have heart shaped cupcakes!