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Desserts offer Valentine’s idea

If you’re looking for a recipe for a special occasion, you’ll be sure to find it in Seviers United Methodist Church new cookbook, “Holidays Through the Year with Seviers.” They have covered every holiday and then some.

VALENTINE’S DAY ICE CREAM
CRUNCH CAKE
One 12-ounce package chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon ice cream, vanilla or chocolate
Strawberries
Whipped cream
Chocolate curls
Melt chocolate chips and peanut butter in a large pan. Add cereal. Spread on cookie sheet and cool.
Break up cereal mixture in small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in spring-form pan (10-inch). Decorate with remaining cereal mixture. Freeze. Garnish with strawberries, whipped cream, chocolate curls, if desired.
By Atlas May.

RED VELVET
CAKE BALLS
1 box red velvet cake mix
All ingredients on cake box
One 16-ounce container cream cheese frosting
One 16-ounce package chocolate bark
Prepare the cake mix in a 9 – by 13 – inch baking pan according to the directions on the box. Cool completely on a wire rack.
Crumble the cake into a large bowl. Add the frosting and mix until well combined. Line a baking sheet with wax paper.
Roll a heaping tablespoon of dough into a 1 1/2 inch ball and place it on the prepared baking sheet. Place in refrigerator until firm, several hours. Melt chocolate in microwave per directions on package. Working about 4 balls at a time, dip balls in chocolate using a spoon or a dipping fork and place on prepared baking sheet.
Keep the undipped balls in the refrigerator until ready to dip. Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. If, desired, drizzle chocolate on the balls for decoration.
By Sue Tittle.
Until next week, here’s some Food for thought: In the house of the righteous is much treasure: but in the revenues of the wicked is trouble. Proverbs 15:6