PUFFY PINK POPCORN HEARTS
A sweetheart of a treat for Valentine's Day. Using microwave popcorn, they can be made in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- In 3-quart saucepan, cook marshmallows and butter over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in food color.
- Stir in popped popcorn until evenly coated. Cool 5 minutes.
- With buttered hands, shape 1 cup mixture into heart shape. Repeat with remaining mixture. Wrap each heart in plastic wrap.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Heart, Sodium 130 mg, Sugar 20 g, TransFat 1 g
CINNAMON HEART POPCORN
A favorite on Valentines Day! From Doreen P.
Provided by CLField
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
- Bake in the preheated oven until the candy coating is set, about 30 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 30.1 g, Cholesterol 30.5 mg, Fat 13.9 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 7.7 g, Sodium 153.9 mg, Sugar 15.4 g
VALENTINE'S DAY MERINGUE DESSERT
A meringue masterpiece that's not complicated to make! White chocolate and fruit fillings add to the elegance.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 275°F. Line cookie sheet with cooking parchment paper. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. On high speed, beat in 1 tablespoon of the granulated sugar at a time until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes. Spread meringue to form 10x10-inch heart shape on cookie sheet, building up edges with back of spoon.
- Bake 45 to 50 minutes or until firm and dry to the touch. Turn oven off; let meringue shell stand in closed oven 1 hour. Slide meringue shell and parchment paper from cookie sheet onto wire rack. Cool completely, about 10 minutes.
- Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In large bowl, beat cream cheese and powdered sugar with mixer on medium speed until fluffy. Gradually beat in melted baking bar until smooth and creamy. Gently fold in whipped cream.
- Carefully remove meringue shell from parchment paper; place shell on serving plate. Spread cream mixture evenly in shell. Cover; refrigerate at least 2 hours.
- In medium bowl, gently mix pie filling and strawberries. Spoon 1 1/2 cups fruit mixture over top of dessert. Garnish with mint sprigs. Serve remaining fruit mixture to be spooned over individual servings.
Nutrition Facts : Calories 480, Carbohydrate 58 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 56 g, TransFat 1/2 g
SWEET PINK POPCORN
This is sweet buttered popcorn with red food color added. Great for a girls birthday party or for Breast Cancer Awarness events.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 8-10 cups
Number Of Ingredients 5
Steps:
- Pop corn in an air popper.
- Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
- Slowly poor the sugar mixture over the popcorn and toss to coat evenly.
- Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.
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