Will you be my Valentine?

Check Yes or No — I mean ‘Chex®’ Yes or No!!
If you check ‘Yes’ – enjoy this gluten free recipe!

Valentine Chex® Mix (Gluten Free)

Red, white and pink make a lovely Chex® mix, especially when it’s ready in just 30 minutes!

Valentine Chex® Mix


9 cups Rice Chex® cereal (gluten free)

1 cup white vanilla baking chips
1/2 cup peanut butter
1/4 cup butter or margarine
3/4 cup powdered sugar
1/2 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles


  • Step 1:  In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
  • Step 2:  Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
  • Step 3:  Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
  • Step 4:  In serving bowl, mix both cereal mixtures. Store in airtight container.


And to make sweet treats for that special someone, look for decorated cellophane bags in craft or paper goods stores. Fill with this extra-special mix and tie with festive ribbons for a Valentine gift.  Be sure to always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

We found this fun and easy recipe at BettyCrocker.com.

Strawberry Blue Cheese Salad

Strawberry Blue Cheese Salad
Cuisine: American
A strawberry picker-friend told us about this great salad, and we found the recipe at AllRecipes.com Give this new strawberry salad recipe a try!
  • ½ cup chopped pecans
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons balsamic vinegar
  • 8 ounces crumbled blue cheese
  • 3 tablespoons olive oil
  • 6 cups mixed salad greens
  • 2 cups diced fresh strawberries
  • ½ cup diced red onion
  1. Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  2. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  3. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.


Triple-Decker Strawberry Cake
Photo courtesy of Oxmoor House, Inc.

Strawberry lovers are in luck this time of year, as you can get them fresh at farms just like Southern Belle Farm in McDonough, Ga.



The recipe comes from the lovely Southern Living magazine. They have included it in a book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, “This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness.”

Ingredients for 12 Servings

• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries


1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

NoteThis recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.

To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.

Strawberry Buttercream Frosting

• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)


This recipe was taken (page 43).


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