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FEBRUARY 11-17, 2018 WHAT'S UP! 47 try these recipes Treat your sweetheart to these sweet treats Valentine Night Strawberries Ingredients: • 20 fresh strawberries • 1 (3 ounce) package cream cheese, softened • 2 tablespoons chopped walnuts • 1 1/2 tablespoons confectioners' sugar Directions: 1. Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges. 2. Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry. Valentine's Day Dessert Ingredients: • 1 (18 ounce) package refrigerated sugar cookie dough • 1 (8 ounce) package cream cheese • 1 cup confectioners' sugar • 1 (21 ounce) can cherry pie filling • 1 (8 ounce) container frozen whipped topping, thawed Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Roll the cookie dough to 1/4 inch thick and form it into a heart shape. Place the heart shape on a cookie sheet. 3. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until the cookie is lightly brown on the edges. 4. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream. Sweetheart Cupcakes Ingredients: • 1 (18.25 ounce) package white cake mix • 1 1/4 cups water • 1/3 cup vegetable oil • 3 egg whites • 8 drops red food coloring • 2 drops raspberry candy oil Directions: 1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners. 2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside. 3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside. 4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter. 5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup. 6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting. Valentine's Day is almost here. Are you prepared? Source: allrecipes.com