••••FOOD TIP••••

*A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly.

(Source: America's Most Wanted Recipes & google+ photo)

••••FOOD TIPS••••

*When cooking vegetables that grow above above ground, the rule of thumb is to boil them without a cover.

*Never soak vegetables after slicing them; they will lose much of their nutritional value.

(Source: America's Most Wanted Recipes & google+ photo)

••••MORE VALENTINE RECIPES••••

(photo-google+)

••••LINCOLN LOG••••

To celebrate a favorite president!!! Abraham Lincoln's Birthday!!!

•1 package (8 ounces) cream cheese, softened

•1 cup (4 ounces) shredded cheddar cheese

•1/2 cup diced red onion

•1 TB Worcestershire sauce

•1 tsp celery seed

•1/2 cup chopped walnuts

•+2-3 fresh rosemary or parsley sprigs

•+Assorted crackers

1. In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in by 1-1/2-in log; roll in walnuts. Insert Rosemary or parsley sprigs for branches. Serve with crackers. Yield: 2 cups.

(Source: Taste of Home Annual recipes & photo also. Lincoln Statue photo-etc.usf.edu)

••••CHERRY CREAM CHEESE DESSERT••••

*VALENTINE COLLECTION*

•3/4 cup graham cracker crumbs (about 12 squares)

•2 TB sugar

•2 TB butter or margarine, melted

FILLING:

•1 package (8 ounces) cream cheese, softened

•1 can (14 ounces) sweetened condensed milk

•1/3 cup lemon juice

•1 tsp vanilla extract

•1 can (21 ounces) cherry pie filling

1. In a bowl, combine cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.  In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla.  Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.

YIELD: 8 servings

(Source: Taste of Home Annual Recipes & auntiemyrtels.com photo)

••••VALENTINE TIP••••

*Cheery Cherries*

Canned pie cherries are usually not as red as nature intended due to their processing. Add a drop or two of red food coloring to a cherry pie or cobbler mixture to help bring back nature's blush.

There are two main groups of cherries--sweet and tart. The larger of the two are the firm, heart shaped sweet cherries.

(Source: Taste of Home Annual Recipes & Tom's Food Market.com)

••••CHERRY CRUNCH ICE CREAM••••

*VALENTINE COLLECTION*

•6 eggs

•2 cups sugar

•2 cups milk 

•1 package (3.4 ounces) instant vanilla pudding mix

•4 cups heavy whipping cream

•1 tsp vanilla extract

•+Dash salt

•1 cup old-fashioned oats

•1/2 cup all-purpose flour

•1/2 cup packed brown sugar

•1/2 tsp ground cinnamon

•1/3 cup cold butter or margarine

•1 can (21 ounces) cherry pie filling

1. In a large saucepan, whisk eggs, sugar, and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool.  Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.

2. In a bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in by 10-in by 1-in baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.

3. Stir pie filling into cream mixture. Fill cylinder of ice cream mixture two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.

Yield: 2-1/2 quarts.

(Source: Taste of Home Annual Recipes-Dorothy Koshinski, Decatur Illinois & Yummly photo also)