Be my Valentine! Today is all about great recipes and crafts for Valentine’s Day! Also, a last minute Super Bowl recipe! #Camilascode #Valentinesday #baconroses #kidfun

Posted by Camila Alves on Wednesday, February 3, 2016

Valentine’s Day is a great holiday to get crafty, and that is what we are doing on today’s episode. Nothing is more fun than helping your kids, family members or friends come up with fun new gifts for their loved ones. From a love potion to bacon bouquet we definitely are Valentine’s Day ready!!

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Southwest Stuffed Mushrooms

Ingredients
1 small onion, diced
1 green pepper, diced
1 clove garlic, minced
1/4 cup cilantro, chopped
1 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4-5 links of uncooked mild Italian turkey sausage (casing removed)
1/2 cup shredded cheese (Monterey Jack, Cheddar or Blend)
4 large portobello mushrooms or (2) small packages of white/button mushrooms

Directions
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Clean mushrooms and position rib side up on a parchment covered baking sheet.

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In a large bowl, mix all ingredients breaking up the turkey sausage until all ingredients are well combined.
If using portobello mushrooms, use a large spoon to fill the portobello mushroom caps dividing the mixture between the four mushrooms.
If using the white/button mushrooms, use a tablespoon and fill the the white/button mushroom caps.

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For portobello mushrooms, place in preheated oven and cook for 25-30 minutes or until golden brown.
For white/button mushrooms, place in preheated oven and cook for 12-15 minutes or until golden brown.

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Serve with pickled jalapeños, avocado, lime wedges and hot sauce.

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Baked Bacon Roses

Ingredients
1 package of thick cut sliced bacon
Toothpicks
Wooden Skewers
Fresh Spinach leaves or another leafy green (mix green salad will do too!)

Directions
Preheat over to 400 degrees F. Roll one piece of sliced bacon into a tight roll. Secure roll with a toothpick and place on a cookie sheet. Repeat for desired number of “rose buds.” Bake the secured bacon rolls on a cookie sheet for 10 minutes
Once cooled enough to the touch, hold the bud shape and gently remove the toothpick(s). Holding base of skewer, gently slide spinach leaves over the pointy end of the skewer. Use a couple of leaves per skewer. Carefully, insert pointy end of skewer into the bottom of the bud to create at “rose stem.”
Arrange into a bouquet or simply place “buds” on a plate and garnish with lettuce.
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Hot Dog Love Arrows

Ingredients
1 Package of thin hot dogs
Wooden skewers
1 Block of cheese (like cheddar)

Directions
Cook hot dogs in frying pan until lightly browned. Cut a V into the middle of the hot dog as pictured above.
Fold into a “V” and hold with one hand, gently slide the skewer into one side of the “V” until the hot dog is centered. Cut the cheese into triangle shapes and base arrow shapes as pictured. Secure the “arrow” on one end and the arrow base on the other.

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Love Potion

A bottle of sparkling water, a cute straw and a packet of dry mix raspberry lemonade is all it takes to get this adorable kid-friendly gift!

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Fruit Arrows

Ingredients
Green grapes
Pineapple chunks
Strawberries
Wooden skewers

Slide 8 green grapes onto skewer. Cut pineapple chunks into triangles. Slide point of triangle on base of skewer.
Cut green tops off of strawberries. Slide strawberry onto other end of skewer.

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Heart Mini-Pies

Ingredients
Pie dough (rolled pre-made, found in dairy case)
Filling Options: Nutella, Cherry Pie Filling, Peanut Butter and Jelly
Egg Wash: 1 egg white and 1 tablespoon of water
Bamboo skewers cut about 3″ off from the point end.

Instructions
Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
Roll out your pie dough.
Cut out heart shapes with cookie cutter.
Add one heaping teaspoon of filling of your choice in the center of heart.
Add a bamboo skewer in the middle of the heart.
Top with another heart.
Seal edges by using a fork and going all the way around the outside of the heart.
Brush the top with egg wash.
Bake for about 15 minutes or until mini hearts are golden brown. The crust browns quickly so check often.
Cool for 10 minutes, before removing from baking sheet as hearts will come apart if not cooled.

Photos by Lorianne DeVita

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