Hey for the next couple of days you can send your
family or sweeties a free Valentine video Ecard
through American Greetings free trial offer. They
have a real funny rappin’ baby cupid cartoon song
on there now I sent around myself. Come check it
out and please go send someone an Ecard while they’re
free at http://c.gophercentral.com/cTIW

My Valentine to all of you is a fun chocolate recipe
that’s great for the kiddies too…a STRAWBERRY BROWNIE
SPLIT. Forget the cupcakes..this is what they’ll want.
Just not too late in the evening or you’ll never get
them tucked in after all this sugar.

Enjoy!
Marzee

P.S. You can still pick that cook book “The Tastes &
Colors of Provence” for only $2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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RECIPE: STRAWBERRY BROWNIE SPLIT

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INGREDIENTS:
BROWNIE
1 (15.8 ounce) pkg Brownie Mix
1/4 cup water
2 tablespoons oil
1 egg

FILLING
1 (8 ounce) container frozen whipped topping, thawed
1 to 2 tablespoons Amaretto
2 pints (4 cups) fresh strawberries, sliced

DIRECTIONS:
Heat oven to 350 degrees. Line 2 9-inch round pans with
foil; lightly spray foil with nonstick cooking spray. Mix
brownie mix according to box. Divide batter evenly into
sprayed foil-lined pans; spread evenly. Bake for 18-22
minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes. Remove brownies from pans by lifting foil.
Cool completely (about 1 hour) and remove foil. In small bowl,
combine whipped topping and Amaretto; fold gently to mix.

To assemble dessert, place one complete brownie layer, top
side down, on serving plate. Spread with half of filling
mixture. Arrange half of sliced strawberries in thin layer
over filling. Top with second brownie, top side up. Spread
with remaining mixture. Arrange remaining strawberry slices
over top. Refrigerate until ready to serve.

YIELD: 8 Servings
Category: Desserts

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Its a great time to stock up AND pick up a couple for gifts,
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MARZEE’s CORNER

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CUPCAKE TIPS:
OK, so you were nominated to bake cupcakes for the school
or for a Valentine’s Day party. Here are a few tidbits to
keep in mind:

To make cupcakes all the same size, use an ice-cream scoop
or a Quarter measuring cup to ladle out the batter. For
large-sized cupcakes, use a half measuring cup.

Only fill cupcake in about 3/4 full.

Moist, crumbly cupcakes are often hard to remove from their
tins. Set the cupcake pan in the freezer for a couple of
hours and the cupcakes will ease out nicely with the help
of a knife.

Rather than icing the entire cupcake, pipe a generous
dollop of frosting on each through a pastry bag…use a
large shell tip. Then, stick heart-shaped or other holiday
decorative picks into each. Just like the bakery but
now you’ve got bragging rights!

Kiddies on the brain I’m all birthday’d out but never
too wiped out for some Jello. Who ever invented this
stuff? I do enjoy it best just as-is straight out of
the bowl but nice to have some dessert versions too.
Here is a colorful dessert recipe both kids and adults
will enjoy using that wonderfully jiggly invention
Jello.

Enjoy! Marzee

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RECIPE: STAINED GLASS TORTE

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INGREDIENTS:
1 package lemon or orange jello
1 package lime jello
1 package cherry, raspberry, or strawberry jello

Filling:
1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crust:
2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar

DIRECTIONS:
For Jello: Make the three kinds of jello, dissolving each
in 1 and 1/2 cups hot water. Set into separate square or
cake pans, for thin layer of jello and chill until firm,
or overnight.

For Crust: Crush graham crackers. Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture. Set aside
some of the crumb mixture, this will later be used as a
topping. Place the graham crumb base in the fridge so that
it starts to harden.

For Filling: Soften unflavored gelatin in cold water; dissolve
in hot pineapple juice. Whip cream, adding sugar and vanilla
when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.

Cut flavored jello into small 1/2 inch cubes; fold into
filling. Pour into pan over crust and sprinkle with remaining
crust mixture. Chill six to eight hours or overnight.

YIELD: Apx 16 Servings
Category: Desserts

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                  MARZEE’S CORNER

* ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
                  ODE TO JELL-O:

Did you know this is over 100 Years and Still the Coolest?

Over one hundred years ago, Jell-O was little more than a
brand name and an unfulfilled dream. Today, if placed end
to end, the 413,997,403 packages of Jell-O gelatin dessert
produced in a year would stretch three-fifths of the way
around the globe with plenty of room to spare.

More than 1,134,239 packages of Jell-O gelatin are purchased
or eaten every day. Today, the Jell-O brand is found on over
120 products encompassing everything from puddings, ready-to-
eat snacks, no bake desserts and yogurt.

Jell-O is a brand recognized by 99% of Americans and used
regularly in 72% of our homes.

In 1845, that inveterate industrialist, inventor and
philanthropist Peter Cooper, of Tom Thumb engine and Cooper
Union fame, obtained the first patent for a gelatin dessert.

And get this…during the early quarter of the 20th century,
immigrants entering Ellis Island, New York, were served
Jell-O gelatin as a “Welcome to America.”
* from Jell-O’s website: http://www.kraftfoods.com/jell-o/history

Nothing beats some ice cream on a hot day that’s for
sure but it’s also so good anytime you don’t need an
excuse. Most of us have an absolute favorite flavor but
it’s a little more complicated for me because they have
all of these great combos now. I love a vanilla base
with the gourmet flavors swirled in like caramel swirl
fudge or some real fruit. My absolute fave lately is
Spumoni fom our favorite neighborhood homemade spot.

Since I’m kind of a self- proclaimed ice cream freak
I’d like to know what your favorite flavor is too so
please come take a second to leave your vote here
on the right sidebar.

I’m appealing to the big kid in all of us today with
this ICE CREAM SANDWICH CAKE recipe. believe it or
not it is just layered with ice cream sandwiches and
toppings, then given some zap time in the freezer and
voila…slice and serve! Play it up with different o
your favorite ingredients too.

Enjoy! Marzee

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RECIPE: ICE CREAM SANDWICH CAKE

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INGREDIENTS:
16 ice cream sandwiches, softened
1 16-ounce container chocolate Cool whip topping
1 12-ounce jar chocolate fudge topping
2 bags (about 16 ounces M&M candies)
1/4 cup chocolate syrup

DIRECTIONS:
Layer 8 of the sandwiches in a 9×13 baking dish side
by side, press down a little to join them. Spread evenly
1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2
of the candy over layer. Repeat with another layer of
same. Drizzle with chocolate syrup to finish. Cover and
freeze 3 hours or until firm. Slice with a serrated knife.

Yield: 12 Servings
Category: Cakes, Ice Cream, Desserts

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                  MARZEE’S CORNER
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        RECIPE BLOOPERS FROM OUR READERS

Thanks to Jenny W. for sharing!

“In my man years of cooking I have many bad recipes and
great one’s but my favorite recipe was My Apple (Squash)
Crisp, my cousin Nila and her kids would come to visit
me in the summer, and I had decided to make Apple Crisp,
I had stored apples in the freezer along with some Squash
my mother gave me ….well you guest it I got apples mixed
up with squash and after preparing the recipe and was
cooking in the oven you could smell the cinnamon and
squash but not sure why every so often there was the arom
of squash and then came cinnamon, after taking it out of
the oven and cooling it, time came for the ice cream and
apple crisp, when I was serving it out came the smell of
squash I tasted it and yes the whole recipe was a bust,
we all were disappointed but oh what a laugh I got out
of it….we still share the story with our cooking friends..
….Jenny”
 
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     4. Amazing Cat Plays Piano
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  More Viral Videos on the Net at EVTV1.com
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A bit back I asked you to submit your bloopers and
this week I’m starting to including them in the
newsletter. Look for yours to appear in one of our
upcoming Marzee’s Corner features all week and every
Wednesday while they’re still coming we’re calling
it “Woopsie Wednesday”. And I would certainly love
to keep them coming please submit anytime.

If you find yourself chillin’ with kids these
FREEZE POPS are a great idea. I’ve enjoyed since I
was a kid and I will keep making even for my
children (grape and lime are my favorite).

Enjoy! Marzee
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RECIPE: HOMEMADE ICE POPS

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INGREDIENTS:
1 (3 ounce) package fruit flavored gelatin mix
1 unsweetened, flavored soft drink mix package
1 cup white sugar
2 cups boiling water
2 cups cold water

DIRECTIONS:
Dissolve gelatin, soft drink mix and sugar in boiling water.
Stir in cold water and pour into popsicle molds or small
plastic drinking cups. Freeze until hard. (If using plastic
drinking cups, freeze until firm, insert popsicle sticks,
then freeze completely.)

Yield: 8 Servings

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                  MARZEE’S CORNER
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         RECIPE BLOOPERS FROM OUR READERS

Thanks to Sidney M. for sharing:

The other was as a newlywed.  Strawberry Pie was just
becoming popular to serve as a summer dessert.  The
girls I worked with were raving about their version.
We were having family and friends come for supper so
they gave me the recipe they used.  I followed it to
the letter.  As I served it, it became apparent something
was glaringly wrong.  The gel around the berries was
like rubber!  In fact, one friend peeled it away from
the berry and threw it against the wall.  It bounced
off without leaving any residue!!!   Thankfully, we
had a good time playing with it, but I was horrified.
The next day I found out instead of using both gelatin
and cornstarch, the recipe should have read “or”.  I
learned a very valuable lesson that day: try recipes
in private first before serving to company.
 
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

    >—>—> Your Video Snack Bar <—<—<
      Top Videos Of The Week

     1. Steam Trains   
     http://c.gophercentral.com/aqEl

     2. Incredible Shark Jump
     http://c.gophercentral.com/94gj

     3. Classic Amos & Andy – IRS Office…   
     http://c.gophercentral.com/Wswr

     4. Amazing Cat Plays Piano
     http://c.gophercentral.com/egO5

     5. Wacky and Wild Photos
     http://c.gophercentral.com/pklo

     6. Cartoon Classics – Tom and Jerry
     http://c.gophercentral.com/ce2m
  More Viral Videos on the Net at EVTV1.com
           http://www.evtv1.com/

Had a lot of pineapple this weekend there was a sale and
they couldn’t be more juicy. Finally figured out the cutting
part and will next be giving them a try on the grill. Now
for some yummy comfort food PINEAPPLE UPSIDE DOWN CAKE…just
like momma used to make. Here’s a great tip from one of our
fellow editors too. Instead of the pineapple rings use the
pineapple tidbits so you can cover the whole top more evenly.
Makes for better slicing too so everyone gets all the flavoring.
You can also cut the cherries in half if you do this and just
sprinkle them over the top. I like to just foil cover a baking
sheet and flip the cake onto for serving…makes for easier
cleanup.

Enjoy! Marzee

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RECIPE: PINEAPPLE UPSIDE DOWN CAKE
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INGREDIENTS:
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

DIRECTIONS:
Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat. Stir
in the brown sugar. Arrange pineapple slices on top of the
sugar, and put a cherry inside of each pineapple ring. Set
aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir
in vanilla. Alternate additions of dry ingredients and milk
to the creamed mixture, beginning and ending with dry
ingredients. Pour over the pineapple in the cake pan. Bake
for 50 to 60 minutes, until toothpick inserted in the centre
comes out clean. Cool for 10 minutes, then turn upside down
over a serving plate. Leave the pan on top of the cake for 2
to 3 minutes to let all the syrup and fruit drop out. Serve
warm.

* TIP: serve with whipped cream!

Category: Dessert

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                  MARZEE’S CORNER
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      HEY, THAT’S A GREAT TIP!

Do you have fruit in your kitchen that’s ripening quicker
than you can eat it? Puree it and use in smoothies or as a
topping for ice cream, pancakes or waffles. You can also
freeze the purreed fruit in a plastic freezer zipper bag
and use it later on.

BTW: A tip on whipped cream…soupy whipped cream can be
revived by adding an egg white to it then chilling thoroughly
before re-whipping it to its former fluffy glory. 

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          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/