Power 7 Program Details
Design Time on BTES Power 7 highlights do-it-yourself projects including crocheting, furniture making, crafts and so much more!
- Blue Coconut Drink
3 teaspoons water
3 tablespoons white sugar
1 teaspoon coconut extract
2 12-ounce cans of Sprite
Blue food coloring
Stir water and sugar together and heat for 30-60 seconds in microwave or until sugar is dissolved.
Pour into a clear pitcher, stir in Sprite, coconut extract and food coloring.
Serve over ice.
- Cupid Float
- Vanilla Ice Cream
- Strawberry Soda
- Whipped Cream
- Maraschino Cherries
Put two scoops of vanilla ice cream in a glass. Pour strawberry soda over ice cream. Top with whipped cream with a cherry on top.
- Firecracker Cake
1 Red Velvet Cake Mix
4 cups of milk
2 teaspoons raspberry extract
30 drops neon blue food coloring
10 drops neon purple food coloring
2 packages white chocolate instant pudding mix
1 8 oz container frozen whipped topping, thawed
1 package of strawberry pop rocks
Preheat oven to 350 degrees. Prepare boxed cake mix as directed on package, pour batter into a greased 13x9 inch baking dish.
Bake 30-40 minutes, cool completely in pan.
After cake is cooled, poke holes all over cake using the end of a wooden spoon. After holes are made, mix milk, raspberry extract and neon blue and purple food coloring in a large bowl. Add the pudding mix and stir until it just begins to thicken. Immediately pour pudding over the cake, filling the holes.
Frost cake with whipped topping. Refrigerate at least 1 hour or until ready to serve.
Sprinkle each serving with pop rocks.
- Firecracker Dogs
1 can refrigerated breadstick dough
16 hot dogs
Preheat oven to 350 degrees, line a baking sheet with parchment paper, set aside.
Take a skewer and stick it all the way through the center of the hot dog length-wise. Take a piece of breadstick dough and wrap it around the hot dog in a spiral shape until you reach the top, leaving gaps in between each spiral. Repeat with the rest of the hot dogs and lay them on the baking sheet. Bake hot dogs for 20 minutes, or until dough is golden brown.
Serve with various dipping sauces of your choice.
- Valentine Popcorn
- 1 bag of microwave popcorn full-sized (Light or Regular Butter)
- ¾ cup of pink candy melts
- ½ cup of white candy melts
- Red or pink sprinkles
- Valentine colored M&M’s
Pop the bag of popcorn in the microwave. Remove the un-popped kernels
Melt the pink candy melts. TIP: melt them on the defrost setting in the microwave in 10 second intervals, stirring the candy each time.
Pour half of the melted pink candy over the popcorn, use a spatula or your hands to get it all coated. Add the other half of the melted candy to the popcorn. This can be done in a bowl, or on a cookie sheet.
Melt the white candy melts the same way as you did the pink ones.
Using a spoon, drizzle the melted white candy over the popcorn.
Add the sprinkles over the top
Toss in the M&M’s.
After the popcorn mixture is cool, serve in a bowl, or divide up into bags to share with your Valentines!
- Valentine Trifle
- 4 cups of instant cheesecake flavored pudding (two small boxes)
- Milk for pudding
- Red food coloring
- Large container of whipped cream
- Pound cake or Angel Food cake
- 1 cup of raspberries
- 2 cups of sliced strawberries (optional: add a little bit of sugar to coat the strawberries for extra sweetness!)
Wash and dry the berries, set aside.
Cut the cake into small cubes.
Make the pudding according to the directions.
Starting with the pudding, layer half of it in the bottom of a trifle dish.
Alternating strawberries and raspberries, start by lining them up on the edge of the dish so that they will show. Fill in the middle with berries.
Add half of the cake cubes.
Add a generous layer of cook whip.
Repeat the layers with the remainder of the ingredients.
Refrigerate for two hours before serving.