Hot Dog in a Blanket
3 tablespoons softened margarine
6 slices bread6 slices cheese
6 hot dogstoothpicks
1. Spread margarine on one side of each slice of bread. Place buttered side of bread down on baking sheet.
2. Top each bread slice with cheese, then put hot dog diagonally across cheese slice.
3. Fold opposite diagonal corners over hot dog and secure with toothpicks.
4. Bake at 375° F (190° C) for about ten minutes or until golden brown.
Showing posts with label Jonathan. Show all posts
Showing posts with label Jonathan. Show all posts
Sunday, June 21, 2009
Sunday, May 24, 2009
jonathan's doucle baked potato's
Double Baked Potatoes
pulp of 6 baked potatoes
1 teaspoon salt
2 tablespoons butter or margarine
2 egg yolks
1/2 cup cream
1. Beat the potato pulp with the salt and butter until fluffy.
2. Beat the egg yolks with a fork, then beat them with the cream into the potato mixture.
3. Spoon the potato mixture into the potato skins. Bake about 20 minutes, or until the tops of the potatoes are browned.
pulp of 6 baked potatoes
1 teaspoon salt
2 tablespoons butter or margarine
2 egg yolks
1/2 cup cream
1. Beat the potato pulp with the salt and butter until fluffy.
2. Beat the egg yolks with a fork, then beat them with the cream into the potato mixture.
3. Spoon the potato mixture into the potato skins. Bake about 20 minutes, or until the tops of the potatoes are browned.
jonathan's basic potato's
Basic Baked Potato's
6 baking potatoes
1/4 cup vegetable oil
1. Preheat the oven to 400° F (205° C).
2. Wash and dry the potatoes, then lightly rub with oil.
3. Place in a shallow pan and bake for 40–60 minutes. Potatoes are done when they can be easily pierced with a fork.
4. Remove the potatoes from the oven and allow them to cool. When you can handle them without burning your hands, cut them in half, then carefully, without breaking the skin, spoon out the pulp and put it into a bowl.
5. Replace the potato skins in the baking pan and keep the oven at 400° F (205° C) for any of the following recipes.
6 baking potatoes
1/4 cup vegetable oil
1. Preheat the oven to 400° F (205° C).
2. Wash and dry the potatoes, then lightly rub with oil.
3. Place in a shallow pan and bake for 40–60 minutes. Potatoes are done when they can be easily pierced with a fork.
4. Remove the potatoes from the oven and allow them to cool. When you can handle them without burning your hands, cut them in half, then carefully, without breaking the skin, spoon out the pulp and put it into a bowl.
5. Replace the potato skins in the baking pan and keep the oven at 400° F (205° C) for any of the following recipes.
Sunday, May 17, 2009
jonathan's Drop Biscuits
Drop Biscuits
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/4 cup shortening or cold butter
3/4 cup milk
1. Sift flour, baking powder, salt, and sugar into large bowl.
2. Cut shortening or butter into small pieces and work it into flour mixture with your fingers until flour has texture of coarse meal.
3. Add milk, and mix until flour is blended in. Mixture should be lumpy.
4. Drop tablespoonfuls of dough onto greased cookie sheet. Bake at 450º F (230º C) for 12–15 minutes, or until biscuits are light brown on top.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/4 cup shortening or cold butter
3/4 cup milk
1. Sift flour, baking powder, salt, and sugar into large bowl.
2. Cut shortening or butter into small pieces and work it into flour mixture with your fingers until flour has texture of coarse meal.
3. Add milk, and mix until flour is blended in. Mixture should be lumpy.
4. Drop tablespoonfuls of dough onto greased cookie sheet. Bake at 450º F (230º C) for 12–15 minutes, or until biscuits are light brown on top.
Jonathan's baked beans
Baked Beans
2 cans (16 ounces/454 g each) pork and beans
2 tablespoons ketchup
1 teaspoon dry mustard
3 tablespoons brown sugar
1 tablespoon Worchestershire sauce
1/4 cup water
4 hot dogs, sliced
3 slices bacon
1. Mix all ingredients except bacon together in baking dish. Place slices of bacon on top.
2. Bake at 350º F (175º C) for one hour. Let cool 10–15 minutes before serving.
2 cans (16 ounces/454 g each) pork and beans
2 tablespoons ketchup
1 teaspoon dry mustard
3 tablespoons brown sugar
1 tablespoon Worchestershire sauce
1/4 cup water
4 hot dogs, sliced
3 slices bacon
1. Mix all ingredients except bacon together in baking dish. Place slices of bacon on top.
2. Bake at 350º F (175º C) for one hour. Let cool 10–15 minutes before serving.
Sunday, January 25, 2009
jonathan's super salmon on toast
Super Salmon on Toast
1 (7 3/4-ounce) can salmonmilk
1/4 cup chopped green onions
1/4 cup chopped water chestnuts
1/2 cup diced celery
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon each salt, thyme, Tabasco sauce
1 cup shredded cheddar cheese
4 slices warm buttered toast
1. Drain and flake salmon and save liquid. Add milk to salmon liquid to make 3/4 cup.
2. Saute green onion, water chestnuts, and celery in butter.
3. Stir in flour and add milk mixture. Cook, stirring constantly, until thick and smooth.
4. Add salmon, seasonings, and cheese. Heat until cheese melts.
5. Serve hot over warm buttered toast.
1 (7 3/4-ounce) can salmonmilk
1/4 cup chopped green onions
1/4 cup chopped water chestnuts
1/2 cup diced celery
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon each salt, thyme, Tabasco sauce
1 cup shredded cheddar cheese
4 slices warm buttered toast
1. Drain and flake salmon and save liquid. Add milk to salmon liquid to make 3/4 cup.
2. Saute green onion, water chestnuts, and celery in butter.
3. Stir in flour and add milk mixture. Cook, stirring constantly, until thick and smooth.
4. Add salmon, seasonings, and cheese. Heat until cheese melts.
5. Serve hot over warm buttered toast.
jonathan's humbug hash
Humbug Hash
1 pound milk chocolate
1 cup broken nuts
1 cup raisins
1 cup miniature marshmallows
2 cups rice cereal
1. Line 8″ x 8″ pan with foil or waxed paper.
2. Melt chocolate pieces in medium bowl over pan of hot (not boiling) water.
3. Remove chocolate from heat and carefully stir in remaining ingredients until all are coated.
4. Press evenly but lightly into foil-lined pan. Cool until hard.
5. To serve, lift candy out, peel off paper, and cut into squares.
1 pound milk chocolate
1 cup broken nuts
1 cup raisins
1 cup miniature marshmallows
2 cups rice cereal
1. Line 8″ x 8″ pan with foil or waxed paper.
2. Melt chocolate pieces in medium bowl over pan of hot (not boiling) water.
3. Remove chocolate from heat and carefully stir in remaining ingredients until all are coated.
4. Press evenly but lightly into foil-lined pan. Cool until hard.
5. To serve, lift candy out, peel off paper, and cut into squares.
jonathan's holiday punch
Holiday Punch
1/2 gallon vanilla ice cream
1/2 gallon chilled apple juice
Combine ice cream and apple juice. Mix together with an electric or hand beater until frothy.
1/2 gallon vanilla ice cream
1/2 gallon chilled apple juice
Combine ice cream and apple juice. Mix together with an electric or hand beater until frothy.
jonathan's spinach toss
Spinach Toss
1 package spinach, cleaned
1 can mandarin oranges, chilled and drained
Dressing
1/2 cup sugar
1/4 cup vinegar
1/2 cup lemon juice
2 tablespoons grated onion
1/2 cup salad oil
1 teaspoon salt
1 teaspoon paprika
1. Shred spinach into large bowl.
2. Combine ingredients for dressing in covered jar and shake briskly.
3. Add dressing to spinach and toss until each leaf is coated.
4. Just before serving, gently toss in mandarin oranges.
Makes 6 servings.
1 package spinach, cleaned
1 can mandarin oranges, chilled and drained
Dressing
1/2 cup sugar
1/4 cup vinegar
1/2 cup lemon juice
2 tablespoons grated onion
1/2 cup salad oil
1 teaspoon salt
1 teaspoon paprika
1. Shred spinach into large bowl.
2. Combine ingredients for dressing in covered jar and shake briskly.
3. Add dressing to spinach and toss until each leaf is coated.
4. Just before serving, gently toss in mandarin oranges.
Makes 6 servings.
jonathan's easy lasagne
Easy Lasagne
1 pound ground beef
1 large onion, chopped
1 cup canned tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
6 ounces uncooked lasagne noodles
3/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 1/4 teaspoon saltdash pepper
1. Sauté ground beef and onion over medium heat.
2. Add tomatoes, tomato sauce, tomato paste, salt, and pepper. Simmer for 30 minutes.
3. Grease 9″ square baking dish.
4. Cover bottom with half of uncooked lasagne noodles.
5. Spoon 1/3 of meat mixture onto noodles.
6. Arrange 1/2 of cheese slices over meat, then spread 1/2 of cottage cheese on top.
7. Layer remaining noodles, 1/3 of meat mixture, cheese slices, and cottage cheese.
8. Top with last of meat mixture, sprinkle with Parmesan cheese.
9. Put two foil layers over top of casserole, pinching it tightly around edges of dish.
10. Bake at 325° for 1 hour.
Makes 6 servings.
1 pound ground beef
1 large onion, chopped
1 cup canned tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
6 ounces uncooked lasagne noodles
3/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 1/4 teaspoon saltdash pepper
1. Sauté ground beef and onion over medium heat.
2. Add tomatoes, tomato sauce, tomato paste, salt, and pepper. Simmer for 30 minutes.
3. Grease 9″ square baking dish.
4. Cover bottom with half of uncooked lasagne noodles.
5. Spoon 1/3 of meat mixture onto noodles.
6. Arrange 1/2 of cheese slices over meat, then spread 1/2 of cottage cheese on top.
7. Layer remaining noodles, 1/3 of meat mixture, cheese slices, and cottage cheese.
8. Top with last of meat mixture, sprinkle with Parmesan cheese.
9. Put two foil layers over top of casserole, pinching it tightly around edges of dish.
10. Bake at 325° for 1 hour.
Makes 6 servings.
jonathan's Car Creations
Car Creations
1 whole-wheat tortilla
2 slices deli meat
2 slices cheesefresh spinach
2 graham crackersred fruit leather
1. Microwave the tortilla for 10 to 20 seconds to make it soft. Place the deli meat and cheese on the tortilla until the tortilla is covered. Scatter spinach leaves over the tortilla.
1 whole-wheat tortilla
2 slices deli meat
2 slices cheesefresh spinach
2 graham crackersred fruit leather
1. Microwave the tortilla for 10 to 20 seconds to make it soft. Place the deli meat and cheese on the tortilla until the tortilla is covered. Scatter spinach leaves over the tortilla.
Wednesday, December 31, 2008
Jonathan's Fudge
INGREDIENTS:
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
Directions:Line one 8x8 inch square pan with foil. Lightly butter the foil. In a small saucepan melt the chocolate chips over low heat*, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting. Add in the nuts and continue to stir until smooth. Pour the mixture into the prepared pan and refrigerate until firm. Once the fudge is firm, cut in small squares and serve.
Note: If you do not want to add walnuts, you can also add other types of nuts or even other types of candies like miniature M&M's or miniature chocolate kisses. Enjoy!
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
Directions:Line one 8x8 inch square pan with foil. Lightly butter the foil. In a small saucepan melt the chocolate chips over low heat*, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting. Add in the nuts and continue to stir until smooth. Pour the mixture into the prepared pan and refrigerate until firm. Once the fudge is firm, cut in small squares and serve.
Note: If you do not want to add walnuts, you can also add other types of nuts or even other types of candies like miniature M&M's or miniature chocolate kisses. Enjoy!
Sunday, November 23, 2008
Jonathan's Baked Apples
Baked Apples
4 tart apples
4 tablespoons brown sugar
4 teaspoons margarine or butternutmeg and cinnamon to taste
1/2 cup water
1. Wash and quarter apples; cut out core and seeds. Slice into baking or microwave dish. Add water.
2. Sprinkle lightly with cinnamon and nutmeg, then brown sugar. Dot with margarine.
3. Cover and bake at 375° F (190° C) for 30 minutes, or bake in microwave on high for 5–8 minutes, then let sit for 5 minutes. Serve warm or cold.
4 tart apples
4 tablespoons brown sugar
4 teaspoons margarine or butternutmeg and cinnamon to taste
1/2 cup water
1. Wash and quarter apples; cut out core and seeds. Slice into baking or microwave dish. Add water.
2. Sprinkle lightly with cinnamon and nutmeg, then brown sugar. Dot with margarine.
3. Cover and bake at 375° F (190° C) for 30 minutes, or bake in microwave on high for 5–8 minutes, then let sit for 5 minutes. Serve warm or cold.
Sunday, November 16, 2008
jonathan's potato salad
Potato Salad
3 pounds potatoes
1/2 cup chicken broth
4 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
1 small dill pickle, chopped
1 stalk celery, chopped
1/4 green pepper, chopped (optional)
2 teaspoons parsley flakes
1/2 cup mayonnaise
1 teaspoon parsley flakes
1. Wash the potatoes, then boil them until they can be pierced easily with a fork (about 50 minutes). Drain them, let them cool until they can be handled, then peel them and cut them into 1/4″ (6 mm) slices.
2. Add the broth, vinegar, salt, and pepper to the potatoes, and gently toss them. Lightly salt the onions, and add them to the potatoes along with the pickle, celery, green pepper, and 2 teaspoons parsley flakes.
3. When the potatoes have completely cooled, gently stir in the mayonnaise. Add more salt or pepper if desired. Put the potato salad into a serving bowl, sprinkle it with 1 teaspoon parsley flakes, and refrigerate it until you serve it.
3 pounds potatoes
1/2 cup chicken broth
4 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
1 small dill pickle, chopped
1 stalk celery, chopped
1/4 green pepper, chopped (optional)
2 teaspoons parsley flakes
1/2 cup mayonnaise
1 teaspoon parsley flakes
1. Wash the potatoes, then boil them until they can be pierced easily with a fork (about 50 minutes). Drain them, let them cool until they can be handled, then peel them and cut them into 1/4″ (6 mm) slices.
2. Add the broth, vinegar, salt, and pepper to the potatoes, and gently toss them. Lightly salt the onions, and add them to the potatoes along with the pickle, celery, green pepper, and 2 teaspoons parsley flakes.
3. When the potatoes have completely cooled, gently stir in the mayonnaise. Add more salt or pepper if desired. Put the potato salad into a serving bowl, sprinkle it with 1 teaspoon parsley flakes, and refrigerate it until you serve it.
jonathan's one-pan cake
One-Pan Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 1/2 teaspoons soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
1 teaspoon vanilla1 cup warm water
1. Sift the flour, sugar, cocoa, soda, and salt into an 8″ (20 cm) square cake pan. Make two holes in the dry ingredients and add the oil, vinegar, vanilla, and water. Stir until mixed.
2. Bake at 350 ° F (175 ° C) for 25–30 minutes.
Frosting
1/4 cup butter or margarine
2 tablespoons cocoa
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Mix the butter, cocoa, sugar, and milk together in a pan and bring the mixture to a boil. Turn the heat down and let the mixture simmer for one minute. Remove the mixture from the heat and stir it until it cools. Add the vanilla, then frost the cake.
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 1/2 teaspoons soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
1 teaspoon vanilla1 cup warm water
1. Sift the flour, sugar, cocoa, soda, and salt into an 8″ (20 cm) square cake pan. Make two holes in the dry ingredients and add the oil, vinegar, vanilla, and water. Stir until mixed.
2. Bake at 350 ° F (175 ° C) for 25–30 minutes.
Frosting
1/4 cup butter or margarine
2 tablespoons cocoa
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Mix the butter, cocoa, sugar, and milk together in a pan and bring the mixture to a boil. Turn the heat down and let the mixture simmer for one minute. Remove the mixture from the heat and stir it until it cools. Add the vanilla, then frost the cake.
jonathan's pumkin pie cake
Pumpkin Pie Cake Crust
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup margarine, melted
1 egg, beaten Filling
1 can (29 ounces/812 g) pumpkin
1 1/2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 can (12 ounces/336 g) evaporated milk
Topping
1 cup yellow cake mix
1/2 cup sugar1 teaspoon cinnamon
1/4 cup margarine, softened
1. Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. Stir the filling ingredients together until well blended, then spread over the crust.
3. Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup margarine, melted
1 egg, beaten Filling
1 can (29 ounces/812 g) pumpkin
1 1/2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 can (12 ounces/336 g) evaporated milk
Topping
1 cup yellow cake mix
1/2 cup sugar1 teaspoon cinnamon
1/4 cup margarine, softened
1. Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. Stir the filling ingredients together until well blended, then spread over the crust.
3. Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
Thursday, November 13, 2008
jonathan's toasted peanut butter sandwiches
Toasted Peanut Butter Sandwiches
1/2 cup peanut butter
1/4 cup honey
8 slices bread
2 eggs
1/2 cup milk
2 tablespoons margarine
1. Mix the peanut butter and honey together.
2. Spread the mixture on four slices of bread. Top with the remaining slices to make sandwiches.
3. Mix the eggs and the milk together.
4. Melt the margarine in a frying pan over medium heat.
5. Dip each sandwich in the egg mixture and place in the frying pan.
6. Brown the sandwiches on both sides.
1/2 cup peanut butter
1/4 cup honey
8 slices bread
2 eggs
1/2 cup milk
2 tablespoons margarine
1. Mix the peanut butter and honey together.
2. Spread the mixture on four slices of bread. Top with the remaining slices to make sandwiches.
3. Mix the eggs and the milk together.
4. Melt the margarine in a frying pan over medium heat.
5. Dip each sandwich in the egg mixture and place in the frying pan.
6. Brown the sandwiches on both sides.
Sunday, November 2, 2008
jonathan's stuffing casserole
Stuffing Casserole
2 cups chopped cooked turkey or chicken
1 can cream of chicken soupsalt and pepper to taste
1 cup frozen green beans, thawed
1 package stuffing mix, prepared according to package directions
2 cups mashed potatoes1 cup grated cheese
1. Mix the turkey and soup in a bowl, seasoning it with salt and pepper. Pour the mixture into the bottom of an 8 x 8-inch (20 x 20-cm) baking dish. Layer the green beans, stuffing, and mashed potatoes on top of the turkey.
2. Bake at 350°F (177°C) for 15 minutes or until heated through. Remove from the oven and sprinkle cheese on top. Return to the oven until cheese is melted.
2 cups chopped cooked turkey or chicken
1 can cream of chicken soupsalt and pepper to taste
1 cup frozen green beans, thawed
1 package stuffing mix, prepared according to package directions
2 cups mashed potatoes1 cup grated cheese
1. Mix the turkey and soup in a bowl, seasoning it with salt and pepper. Pour the mixture into the bottom of an 8 x 8-inch (20 x 20-cm) baking dish. Layer the green beans, stuffing, and mashed potatoes on top of the turkey.
2. Bake at 350°F (177°C) for 15 minutes or until heated through. Remove from the oven and sprinkle cheese on top. Return to the oven until cheese is melted.
Tuesday, October 28, 2008
jonathan's cremy pumkin dip
[15 oz. ] can pumpkin
[ 8 oz. each ] pkgs. market pantry cream cheese, soften
11\2 cups market place powered sugar
2 tsp.pumpkin pie spice
1. beat pumpkin and cream cheese together until smooth. beat in powdered sugar and pumpkin pie spice.
2.spoon into serving or small hollowed pumpkin. Enjoy with gingersnap cookies and sliced apples for dipping
[ 8 oz. each ] pkgs. market pantry cream cheese, soften
11\2 cups market place powered sugar
2 tsp.pumpkin pie spice
1. beat pumpkin and cream cheese together until smooth. beat in powdered sugar and pumpkin pie spice.
2.spoon into serving or small hollowed pumpkin. Enjoy with gingersnap cookies and sliced apples for dipping
Sunday, October 12, 2008
jonathan's heart cakes
Heart Cakes
1 (18.25 ounce/517.4 g) white cake mix
1 cup butter/margarine,
softened11 ounces (312 g) cream cheese,
softened1 1/2 teaspoons vanilla
24 ounces (680 g) confectioners' sugarred food coloringdecorations of your choice: candies, colored sugar
1. Prepare the cake mix according to the package directions.
2. Pour the batter into a 10″ x 15″ x 1/2″ (25 cm x 38 cm x 1 cm) jelly-roll pan lined with waxed paper. Bake at 350° F (175° C) for 20 minutes.
3. Cool the cake in the pan for 15 minutes, then turn it upside down onto waxed paper. Peel away the first waxed paper; cool the cake completely.
4. Line the jelly-roll pan with waxed paper. Using cookie cutters or cardboard patterns and a table knife, cut heart shapes out of the cake and place them on the jelly-roll pan in a single layer. Put the cakes in the freezer for 20 minutes.
5. Beat the butter, cream cheese, and vanilla in a large bowl until fluffy. Gradually beat in the confectioners' sugar for 5 minutes.
6. Stir in the red food coloring a few drops at a time to the desired shade. Spread the frosting over the tops and sides of the cake hearts.
7. Decorate the cakes with candies and/or colored sugar.
1 (18.25 ounce/517.4 g) white cake mix
1 cup butter/margarine,
softened11 ounces (312 g) cream cheese,
softened1 1/2 teaspoons vanilla
24 ounces (680 g) confectioners' sugarred food coloringdecorations of your choice: candies, colored sugar
1. Prepare the cake mix according to the package directions.
2. Pour the batter into a 10″ x 15″ x 1/2″ (25 cm x 38 cm x 1 cm) jelly-roll pan lined with waxed paper. Bake at 350° F (175° C) for 20 minutes.
3. Cool the cake in the pan for 15 minutes, then turn it upside down onto waxed paper. Peel away the first waxed paper; cool the cake completely.
4. Line the jelly-roll pan with waxed paper. Using cookie cutters or cardboard patterns and a table knife, cut heart shapes out of the cake and place them on the jelly-roll pan in a single layer. Put the cakes in the freezer for 20 minutes.
5. Beat the butter, cream cheese, and vanilla in a large bowl until fluffy. Gradually beat in the confectioners' sugar for 5 minutes.
6. Stir in the red food coloring a few drops at a time to the desired shade. Spread the frosting over the tops and sides of the cake hearts.
7. Decorate the cakes with candies and/or colored sugar.
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