Cupcakes!
Red Velvet cupcake mix
cream cheese icing
sweetheart candies

Make the cupcakes and let them cool.  Put the cream cheese icing on top and put some sweetheart candies on top!  Your kids can help with icing the cupcakes and topping with sweetheart candies!

Also- Emilie found the funfetti Valentine’s cake mix and icing.  That would work, too! :o)

Chocolate Covered Strawberries or Pretzel Rods
16 ounces milk chocolate chips
2 T shortening
1 pound fresh strawberries with leaves or a bag of Pretzel Rods

Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Sausage Brunch Casserole (in a Heart Pan if you want to get creative!)
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Breakfast Enchiladas
1 (16 oz) package frozen hash brown potatoes
1 cup diced cooked ham
1 Tbsp vegetable oil
1 (4.5 oz) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 oz) can green chile enchilada sauce
8 (10 inch) flour tortillas

Preheat oven to 375 degrees F.  Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese.  Cook until cheese has melted.  Coat the bottom of a 9×13 inch baking dish with a small amount of enchilada sauce.  Dip each tortilla in remaining sauce, and fill with potato-ham mixture.  Roll each as tightly as possible and place in the baking dish, seam side down.  Top with remaining sauce and cheese, and cover with tin foil.  Bake, covered, in the preheated oven for approximately 20 minutes.  Remove foil and bake for another 10 minutes, or until lightly browned on top.  Serve immediately.



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