Prep Time: 30 Minutes
Total Time: 2 Hrs, 25 Minutes
Makes: 14

Ingredients:
1 box Betty Crocker® fudge brownie mix
Water
Vegetable oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® Decorating Decors
Multicolored candy sprinkles or colored sugar

Directions:
Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 hour.

Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.

In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Makes 14 brownie hearts

Special Touch
Mix 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting and enough red food color to a make a pink frosting in a microwavable bowl. Microwave on High 10 seconds. Drizzle over chocolate-glazed hearts.

Nutrition Information:
1 Serving (1 Brownie Heart): Calories 270(Calories from Fat 90), Total Fat 10g (Saturated Fat 3g,Trans Fat 1 1/2g), Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 1g,Sugars 33g), Protein 1g; Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 8.00%; *Percent Daily Values are based on a 2,000 calorie diet.

Prep Time: 20 Min
Total Time: 35 Min
Makes: 4 pizzas

INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
24 slices turkey pepperoni with 70% less fat
¾ cup shredded mozzarella cheese (3 oz)

DIRECTIONS:
If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.

Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6×5-inch heart, creating slight rim on edge of dough.

Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.

Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted.

Nutrition Information: 1 Serving (1 Pizza): Calories 410 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 40mg; Sodium 1530mg; Total Carbohydrate 52g (Dietary Fiber 1g, Sugars 9g),Protein 22g; Percent Daily Value*: Vitamin A 10.00%; Vitamin C 6.00%; Calcium 20.00%; Iron 20.00%; *Percent Daily Values are based on a 2,000 calorie diet

Strawberry Cream Cheese Cookie Tarts

Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.

PREP TIME: 30 Min
TOTAL TIME: 1 Hr 20 Min
SERVINGS: 32

INGREDIENTS:
1 pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie pouch
1 container (8-oz.) strawberry cream cheese spread
1 cup powdered sugar
2 tablespoons milk
1 aerosol container (6.4 oz.) Betty Crocker® decorating icing
Betty Crocker® candy sprinkles, if desired

DIRECTIONS:
Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

Nutrition Information:
Serving (1 Cookie Tart), Calories 130 (Calories from Fat 60), Total Fat 6g(Saturated Fat 3 1/2g, Trans Fat 1/2g), Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 17g(Dietary Fiber 0g,Sugars 11g), Protein 1g; Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 0.00%; *Percent Daily Values are based on a 2,000 calorie diet.

Prep Time: 30 Minutes
Total Time: 1 hour, 45 minutes
Makes 18 hearts

Ingredients:
Crust
1 cup Gold Medal® all-purpose flour
1 cup Chocolate Cheerios® cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup butter, softened
1 teaspoon vanilla
3 cups miniature marshmallows

Topping
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios® cereal
Betty Crocker® candy sprinkles, if desired

Directions:
Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.

Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat, just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.

Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.

Makes 18 hearts

Nutrition Information:
1 Serving (1 Heart): Calories 230 (Calories from Fat 90),Total Fat 10g (Saturated Fat 6g,Trans Fat 0g), Cholesterol 15mg; Sodium 105mg; Total Carbohydrate 33g (Dietary Fiber 1g,Sugars 21g),Protein 2g; Percent Daily Value*: Vitamin A 6.00%; Vitamin C 0.00%; Calcium 6.00%; Iron 8.00%*Percent Daily Values are based on a 2,000 calorie diet.

Cake mix and soda pop create a delicious strawberry-and-cream dessert.

Prep Time: 30 Minutes
Total Time: 1 hour, 30 Minutes
Makes 24 cupcakes

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix
1 ¼ cups strawberry-flavored soda pop
Vegetable oil and egg whites called for on cake mix box
Red food color
1 container Betty Crocker® Rich & Creamy® cream cheese frosting
½ cup Betty Crocker® white candy sprinkles
Fresh strawberries, if desired

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
2. Stir 1 or 2 drops food color into frosting. Frost cupcakes.
3. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.

Makes 24 cupcakes

Nutrition Information:
1 Serving (1 Cupcake): Calories 200 (Calories from Fat 70),Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 1g),Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 23g),Protein 1g;Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 2.00%;*Percent Daily Values are based on a 2,000 calorie diet.

Optional:
1 lemon
Shrimp
Pita Bread

Instructions: Add whole tomatoes into blender or food processor. Add the two cans of diced tomatoes with green chilies. Chop the onion and add 1/4 cup to the blender. Add one clove of chopped garlic to the blender. Slice the Jalapeño, then add to the blender (for a milder salsa, remove seeds and discard before adding to blender). Add sugar, salt and cumin. Depending on the size of your lime, squeeze a whole lime (small) or only half (large) into the blender. Add cilantro. If your blender/food processor has a Pulse option, pulse for about 10 times, or blend a few seconds at a time until salsa is as chunky/runny as you want it. Taste, than add more ingredients if needed so it’s seasoned to your personal liking. Once it tastes perfect, add to bowl/container, cover and place in refrigerator to chill.

Optional: Prior to serving, cut lemon and place slices in middle of bowl. Garnish with grilled shrimp, pita bread or another item of your choice.

Serve with your favorite tortilla chips (we recommend Tostitos® or Don Pancho®) and enjoy!