Come back tomorrow for an amazingly easy VDay dinner! You'll be your family's hero and it's super fun!
To celebrate the holiday, want to see pictures of Punxsutawney Phil at YOUR house!To create your little groundhog picks, click here or on the image below to open and print.
Fold each groundhog in half (along dotted line picture above). And cut out. Make sure to leave the head attached together, it's easier to line up that way.
Glue or tape a toothpick inside your groundhog cutout. 
You're ready to go! Put Phil in sandwiches, rolls, yogurt, anywhere you can dream up! Snap a picture of these groundhog pics in your food and upload it to your blog, twitter, facebook, flickr, wherever works for you. Then, come back here and leave a comment with a link to your photo. Or, you can email them to me. You can enter as many photos as you want (go crazy!) and we'll choose one random photo entry on 2/5 to win a $50 AMEX gift card from yours truly. Everyone can have one freebie entry by leaving a comment here telling me something you like about groundhogs or Groundhog Day. Open to US Residents.
I think the kids liked it...I could only drink a little because it's very rich!
Harry Potter's Butterbeer
Serves 8
Ingredients:
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional
8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)
Directions:
In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.
What a great Wizard-in-training!...
We had lots of fun and escaped those winter "blahs" for an evening!
Second is the yummiest lasagna you'll ever have & one of my favorite recipes, a Sausage & Peppers Lasagna.
What have you been cookin' up for dinner? I'm always on the lookout for new things to try!
Click here for full recipe
Now grab your secret weapon, a can of Grands Golden Layers Biscuits (around 100 calories per biscuit!). 
Now lay them across the top of your pie. That's right, there's no bottom crust. Did you know that "pot pie" originally did not have a bottom crust? It was simply a flavorful stew cooked in a pot. They often layered dough or old bread in the bottom of the pot so the flavor of the stew wouldn't be ruined by the kettles. There's your random fact for the day!
Bake at 350 degrees for 18-22 minutes, until biscuits are done (make sure they are a nice golden brown or else the bottoms won't be cooked thoroughly).
My kids thought they were getting some kind of “treat” for breakfast, which won me serious Mom-is-Awesome Points! So, they ran off to school with big smiles and I felt good about the balanced breakfast they just ate. You can change up the flavors of the parfaits but we really loved the peach/pear combo with Yoplait Thick & Creamy Light Cinnamon Roll yogurt. YUM! And, the Crunchy Almond Oatmeal Crisp provides the perfect crunch along with a healthy serving of whole grains and other nutrients.
Click here for the full recipe
Spread half of your yogurt cup into a bowl or large parfait dish… 
Add ¼ cup each chopped pears and peaches. Tip: Since peaches are sometimes hard to find in winter, grab a bag of frozen peach slices, thaw, and chop. They’re a great substitute. Sprinkle with cinnamon, if desired.
Top with 1/4 cup Crunchy Almond Oatmeal Crisp cereal.
Repeat layers with remaining yogurt and more fruit & Oatmeal Crisp. Serve immediately.
However, to my dismay, when we moved to 5,000 feet, my cookies were ruined! Ack! As you know, high altitude baking isn't just about adding more flour. That just doesn't cut it for me. I wanted my cookies to be perfect again! So, over the Holidays I played with the recipe quite a bit and Gourmet Dad finally declared them as good as the original. Success! We even made up a batch of these Ultimate High Altitude Cookies (well-reviewed!) to compare and we liked ours better. 
