By: Vickie Davis

February is the month to love everyone. I consider it the month of being kind to everyone you meet. A smile says a lot to every person you see, and it is free!
To think that your smile could change a person’s attitude, making a sad face change to a happy face or just listening to a stranger could make their day! And it is all so easy to just smile! 
The beginning of 2024 has not been good for me. I am still having trouble with iron levels and B12 and still having iron infusions. I am feeling some better, but it takes time.
Then last week I was admitted to hospital for four days and ended up having surgery and my second toe removed on my right foot and the tendons cut in my third, fourth and fifth toes. I am doing well and home on a boot.
But I cannot drive, and I am used to going. It’s so frustrating that I must depend on other people to get me where I need to go! But life goes on and in a couple of months I sure hope I will be better!  
The recipes I have for you this month are things you can fix for your family, friends, sweethearts.
The first recipe is my Brownie Bomb Bars. This recipe took second place in the Parkersburg Cookbook Contest and every time I make them people rave about them.
The Sweet and Salty Bars are quite easy to make, and everyone will enjoy them.
The Ground Beef and Potato Casserole is delicious, and I make it often. Just as good warmed up.
The Pizza in a Bowl is extremely easy to fix and so delicious. You could also add pizza toppings of your choice.
The Secret Kiss Cookies are easy to make and inside of each cookie is a Hershey’s Kiss! Perfect for Valentine’s Day!
I hope you enjoy the recipes I have for you and please try them on your loved ones!
My little ditty is: Next time you think of beautiful things, do not forget to count yourself in! See you all next month! 
Secret Kiss Cookies
1 cup butter softened
½ cup sugar 
1 teaspoon vanilla  
2 cups flour 
1 cup finely chopped walnuts. 
54 milk chocolate kisses 
1 1/3 cups confectionary sugar, divided. 
2 tablespoons baking cocoa 
In a large bowl, cream butter, sugar, and vanilla until light and fluffy 5-7 minutes. Fold in walnuts and refrigerate dough until firm 2-3 hours.
Preheat oven to 375 degrees.
Shape into 1-inch balls. Flatten balls and place a chocolate kiss in center of each and pinch dough together around kiss. Place 2 inches apart on an ungreased baking sheet.
Bake until set but not browned 12 minutes. Cool for 1 minute and remove from pans to wire racks.
Sift together 2/3 cup confectioners’ sugar and the cocoa.
While cookies are still warm, roll half in cocoa mixture and half in remaining 2/3 cup confectioner’s sugar.
Cool completely and store in an airtight container. 
Pizza in a Bowl
8 ounces uncooked rigatoni about 3 cups 
¾ pound ground beef 
½ cup chopped onion 
1 – 15 ounce can pizza sauce 
2/3 cup condensed cream of mushroom soup, undiluted. 
2 cups shredded mozzarella cheese. 
1 package – 3 ½ ounces sliced pepperoni. 
Cook rigatoni according to package directions and drain.
Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles and then drain.
Add pizza sauce, soup and cheese and cook and stir over low heat until cheese is melted.
Add rigatoni and pepperoni to beef mixture and heat through, stirring to combine.
Serve and enjoy! 
Ground Beef
and Potato Casserole
1 ½ pounds of ground beef 
4 large potatoes peeled and thinly sliced. 
1 medium onion, chopped. 
2 cups shredded cheddar cheese. 
1 can – 10.75-ounce condensed cream of mushroom soup 
¾ cup milk 
1 teaspoon garlic powder 
1 teaspoon paprika 
Salt and pepper to taste 
2 tablespoons olive oil 
Preheat oven to 350 degrees and grease a 13×9 inch baking dish with olive oil. Brown ground beef and onion in a skillet, then season with salt- pepper-garlic powder and paprika.
Layer half in the baking dish. Add a layer of potato slices and half of the cheese.
Repeat with remaining beef, potatoes and another layer of cheese. Mix condensed soup and milk and pour over casserole.
Cover with foil and bake for 1 hour.
Uncover and add remaining cheese and bake until bubbly and potatoes are tender.
Let stand for 10 minutes before serving. 
Sweet and Salty Crackers
1 sleeve of crackers 
½ stick of butter – ¼ cup 
¼ cup brown sugar 
½ teaspoon cinnamon 
¼ cup chopped nuts 
Line a sided baking sheet with foil. Arrange the crackers side by side on the baking sheet.
In a small saucepan, melt butter and add the brown sugar and cinnamon stirring until well combined. Generously spread or dab the butter mixture onto the crackers ensuring they are well coated. Sprinkle the chopped nuts over the crackers.
Place the baking sheet in a preheated 350-degree oven for about 10 minutes, until the crackers are golden and fragrant.
Remove from the oven and let cool before trying to remove it from the pan. Gently peel the crackers off the aluminum foil.
Enjoy the irresistible combination of sweet, salty, and crunchy flavors in every bite! 
Brownie Bomb Bars
BOTTOM LAYER: 
1 box of Brownie mix – follow box instructions fully and cooking times. 
2 large eggs 
¼ cup vegetable oil 
¼ cup water 
MIDDLE LAYER: 
1 jar – 13 ounces Marshmallow Crème 
TOP LAYER: 
2 cups semi-sweet chocolate chips 
1 cup peanut butter 
3 cups Rice Krispies 
HOW TO MAKE: 
Spray a 13×9 pan with cooking spray and mix brownie mix up as directed on box and bake as directed and then cool fully.
Spread Marshmallow Crème on top of the brownies. Then place chocolate chips and peanut butter in a medium sized bowl and microwave until well blended stopping evenly over Marshmallow crème.
Cover and chill for two hours before cutting into squares.