If your little one is anything like mine, they love Goldfish crackers. While you can buy the baked ones or organic versions, why not make them yourself and really know what is going into them? Plus, you can have fun in the kitchen with your little one and make them into all sorts of different shapes and sizes. We chose hearts since Valentine’s Day is just around the corner.

Cheddar Hearts

Ingredients

• 8 ounces sharp cheddar cheese, shredded
• 4 Tbsp butter, cut into cubes
• 1 cup flour
• 3/4 tsp salt
• 2 tbsp cold water

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Pulse everything except water together in the food processor until the dough resembles coarse sand. Pulse in water, 1 Tbsp at a time. Remove dough from the processor, wrap in plastic, and chill for 20 minutes.

Pre-heat oven to 350 F.

Roll out dough and cut into desired shapes. If you are making goldfish, use a toothpick to make the eyes and smile. Please on a parchment paper lined cookie sheet.

Bake at 350 F for about 15 minutes, or until crispy.

Makes about 7 dozen goldfish crackers. Store in an air-tight container for 1 week.

Source: MissAmy/Tasty Kitchen, originally from Dinners, Dishes, and Desserts

Every Valentine’s Day I make Alan something sweet. If I didn’t make him something special, I would feeling like I’m totally phoning it in. This year, it’s not just about something decadent. I’m hitting all of his loves. He loves my peppermint bark. So much, he asks for it for his birthday in July! He loves cherries, of course chocolate, and who can’t resist M&M’s?  This bark is so fun and festive you can’t help but feel like a gradeschooler with a hand full of little Valentines cards!

Chocolate Cherry Valentines Day Bark

Ingredients

• 12 oz bag Wilton’s Dark Chocolate Candy Melts
• 12 oz bag Wilton’s Pink Candy Melts
• 1/4 tsp Cherry candy flavoring (do not use extract, it will cause the chocolate to seize)
• 1 bag of Cherry M&M’s
• Valentines sprinkles and hearts

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Line a baking sheet with wax paper. Melt the dark chocolate according to the directions on the bag. Spread a thin layer on the wax paper and refrigerate until hardened.

Here’s a big tip on making layered bark candy. Remove the baking sheet from the refrigerator and let it sit on the counter to come to room temperature. If you don’t and you pour the next layer on, when you break it the layers will slide right off and never adhere to each other. I’ve been there and done that!

Melt the pink candy melts according to the directions and add 1/4 tsp of cherry candy flavoring. I actually used 1/8 tsp and found there to be enough cherry flavoring. I didn’t want to overpower the bark since there was also Cherry M&M’s. Spread the pink layer evenly on to the chocolate layer. Immediately, before the chocolate sets, sprinkle M&M’s and sprinkles over the pink chocolate. Place the baking sheet back into the refrigerator and let the bark harden. Break into pieces and enjoy!

Source: Confessions of a Cookbook Queen

Entered into Very Good Recipes Be My Valentine Challenge

Show someone you care by making these sweet treats. Who wouldn’t love a heart shaped thin mint? Besides the fact that it is a sweet gesture, it also shows that you now know the secret recipe. Make them for your Valentine or treat yourself because you know you deserve it!

Heart Shaped Thin Mints

Ingredients

• 1 cup butter, softened
• 2 cup white sugar
• 2 egg
• 1 1/2 tsp mint extract
• 2 1/2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 pound dark chocolate, finely chopped
• 1 tsp (or more) peppermint extract

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In a large bowl, beat 1/2 cup butter until creamy. Add sugar and beat until mixed well. Beat in eggs one at a time, then the mint extract.

Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.

Divide dough in half. Place into plastic zip top bags, flatten out, and freeze for 30 minutes.

Preheat oven to 350 degrees

Allow to thaw for a few minutes and roll out dough. Cut into desired shapes and place on cookie sheets about 1.5 inches apart. Bake for 10 to 12 minutes.

Melt 3/4 of the chocolate in a double boiler. When melted, remove from heat, and peppermint extract, and stir. Stir in remaining chocolate until melted. Dip cookies, making sure to evenly coat both sides and tap off excess. Allow to dry on a Silpat, parchment paper, or any other non-stick surface.

Source: The Ginger Cook

Entered into Very Good Recipes Be My Valentine Challenge

I’m always looking for new, fast ideas for cooking fish. My husband doesn’t like seafood so I usually cook it after I make my daughter and he dinner, or when we’re in a rush and we each make our own meals. Most are familiar with chicken piccata, but why not give this recipe a try? I find it cooks up even quicker than chicken, is less of a mess, and really gives the fish a nice taste. Even my daughter agrees. There is something to that tart lemon taste and those briny capers! You can substitute with any flaky white fish,like flounder or sole. Dinner in less than 30 minutes? Try dinner in around 5 minutes!

Tilapia Piccata

Printer Friendly

Ingredients

• 1/4 tsp salt
• 1/8 tsp pepper
• 2 6 oz Tilapia fillets
• 2 Tbsp whole wheat flour
• 2 tsp olive oil
• 1/3 cup dry white wine
• 2 Tbsp fresh lemon juice
• 1 Tbs drained capers, chopped
• 2 Tbsp butter

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Sprinkle fillets with salt and pepper. Dredge fish in flour. Heat oil in large nonstick skillet over medium-high heat. Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork.

Add wine, lemon juice, and capers to the pan. Cook for 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan.

Adapted from Cooking Light, March 2008