CHOCOLATE COOKIE HEARTS (I make these every Valentine's Day) 1 cup butter or margarine, softened 3/4 cup sugar 1-1/2 teaspoon vanilla 2-1/4 cups all-purpose flour 1/4 cocoa powder 4 squares unsweetened semisweet chocolate (1 oz. each), melted and completely cooled 2 oz. white chocolate, melted Preheat oven to 375 degrees. In mixing bowl with mixer beat together butter and sugar until smooth. Add vanilla. Gradually stir in flour and cocoa powder until well combined. Form into a ball. Remove and wrap in plastic wrap; refrigerate 20 minutes. On lightly floured surface roll out dough 1/2 inches thick. Using 3 inch heart cookie cutter, cut out cookies. Place on ungreased baking sheet. Bake 20 minutes. Remove and cool completely, about 15 minutes. With pastry brush coat each cookie with melted chocolate; drizzle with melted white chocolate. Let stand 15 minutes until chocolate is completely set. Makes 2 dozen cookies

CREAM CHEESE CHERRY BROWNIES Brownies 1 (1 lb. 3.5-oz.) pkg. of fudge brownie mix 1/2 cup oil 1/4 cup water 2 eggs Filling 2 (8 oz.) pkg. of cream cheese, softened 1 can vanilla frosting 1 teaspoon almond extract Topping 1 (21-oz.) can cherry pie filling, chilled In a large bowl, combine all the brownie ingredients; beat 50 strokes with spoon. Spread batter in a greased (bottom only) 13 x 9-inch pan. Bake in a 350 degree oven for 28 to 30 minutes or until set. Do not overbake. Cool 30 minutes. In a large bowl, combine filling ingredients; beating well. Spread over cooled brownies. Cover, refrigerate at least 2 hours or until set. To serve, spoon pie filling on top and cut into squares. Yield: 16 Servings

VALENTINE NAPOLEONS by Taste of Home (my husbands favorite) 1 package (17-14 ounces) frozen puff pastry, thawed 1 cup cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 cup whipping cream 1/4 cup confectioner's sugar 1-1/4 cups sliced fresh strawberries Additional confectioner's sugar Preheat oven to 400 degrees. On a lightly floured surface, roll out each pastry to 1/8 inch thickness. Using a 3-1/2 inch heart - shaped cookie cutter, cut out 12 hearts. Place on ungreased cookie sheets. Bake for 8 to 11 minutes or until golden brown. Remove to wire racks to cool. In a bowl, wisk milk and pudding mix for 2 minutes. In another bowl beat cream until thickened. Beat in confectioner's sugar until soft peaks form. Fold in pudding. Split puff pastry hearts in half. Place bottom halves on serving plates. Spoon 1/4 cup filling over each; top with strawberries and pastry tops. Sprinkle with confectioner's sugar. Serve immediately. Yield: 12 servings