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8 squares (1 once each) semisweet chocolate
1 tablespoon shortening
2 pkgs (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
1-1/2 cups confectioners' sugar
1/3 cup baking cocoa
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups whipping cream, whipped, divided
1-1/2 cups fresh strawberries, halved

Line a 9" heart-shaped or square baking pan with foil; set aside. In a heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2" up the sides, Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of the heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate. In a mixing bowl, beat the cream cheeses and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.

Yield: 8-10 servings.

Source: Taste of Home Magazine

RED VELVET CAKE

~Submitted by Linda, CA

2 T. unsweetened cocoa powder
2 T. red food coloring
1 cup buttermilk*
1 tsp. salt
1 tsp. vanilla
½ cup butter
1 ½ cup sugar
2 eggs
2 ½ cups all ~ purpose flour
1 ½ tsp. baking soda
1 tsp. white vinegar

Grease or spray with cooking spray, two 9 inch round cake pan or the spring form cake pans. Preheat oven to 350º. Make a paste of the cocoa and red food coloring; you can add a few drops of water if needed to make the paste. Set aside. Combine the buttermilk, salt and vanilla. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the cocoa mixture. Beat in the buttermilk mixture alternating with the flour, beat just until mixed. Stir together baking soda and vinegar, and then gently stir into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool, remove from pans, cool cakes completely before frosting.

*or 1 cup milk, & 1 T. lemon juice or vinegar; let stand 5 minutes

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
1 T milk
1 tsp. vanilla
4 cups powdered sugar
¼ cup chopped almonds
red candy sprinkles

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency. Spread ¼ of the frosting on the top of the first cake layer, place the second layer on top. Spread the remaining frosting over the top and the sides. Sprinkle almonds on top and the sides of the cake. Cut a heart shape out of the center of a piece of paper, place the heart cut out in the center of the top of the cake and sprinkle with red candies. Serves 10

BRIE-STUFFED CHICKEN BREASTS

~Submitted by Maggie, TX

Family Circle Magazine - February 17, 1998

2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)

Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.

Heat oven to 400°.

Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.

Serves 4.

SECRET KISS VALENTINE'S DAY COOKIES

~Submitted by Jean, Syracuse, NY

1 C. butter
2/3 C. sugar
1 t. vanilla
2 C. flour
1 C. walnuts, chopped fine
1 package chocolate kisses
1 C. powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended.

Chill dough 2 hours.

For each cookie, use about 1 tablespoon of dough to encase one chocolate kiss completely.

Place on ungreased cookie sheet.

Bake at 350 degrees until set but not brown, about 8 to 10 minutes.

Remove and roll in powdered sugar.

CREAMY LEMON BARS
Makes 2 dozen
Prep: 15 minutes
Bake: 35 minutes

~Submitted by Maggie, TX

I couldn't let this holiday (my favorite) pass without something deliciously lemon (also my favorite) on the menu!

Ingredients:
1 package (2-layer size) lemon cake mix
3 large eggs, divided
1/2 cup oil
2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1 container (8 ounces) BREAKSTONE'S® or KNUDSEN® Sour Cream
1/2 cup granulated sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Powdered sugar

MIX cake mix, 1 egg and oil. Press mixture onto bottom and up sides of lightly greased 15×10×1-inch baking pan. Bake at 350°F for 10 minutes.

BEAT cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel and juice; mix until blended. Pour batter into crust.

BAKE at 350°F for 30 to 35 minutes or until filling is just set in center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars. Store leftover bars in refrigerator.

Source: Kraft Kitchens

CHAMPAGNE FRUIT PUNCH

~Submitted by Larry Holmes, Ontario, Canada

1 16-ounce package frozen whole strawberries or sliced peaches
¼ cup sugar
2 ½ cups orange juice
2 tablespoons lemon or lime juice
1 750-ounce bottle champagne - or -
sparkling wine - or -
4 cups unsweetened pineapple juice

Thaw fruit at room temperature but do not drain. Place fruit and juice in a blander container or food processor bowl. Add sugar. Cover and blend or process until smooth. To remove strawberry seeds, pour mixture through a fine sieve or a regular sieve lined with double thickness of 100-percent-cotton cheesecloth.

Transfer puréed fruit to a 2-quart pitcher. Stir in orange juice and lemon or lime juice. (Can be prepared to this point, covered, and refrigerated overnight or until serving time.) Slowly stir in champagne, sparkling wine or pineapple juice. Serve over ice.

Serves 12

RIB STEAKS WITH GARLIC MARINADE

~Submitted by Maggie, TX

4 rib eye steaks
1 1/2 cups soy sauce
2 cloves garlic, chopped
1 tablespoon dry mustard
1 tablespoon coarsely ground pepper

Mix soy sauce, garlic, mustard, and pepper in a shallow baking dish or marinade pan. Add steaks to marinade; cover and refrigerate for 3-5 hours. Grill or broil to desired doneness.

CRANBERRY COOKIES

~Submitted by Linda, CA

3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 egg
2 Tbsp. milk
1/4 cup orange juice
3 cups fresh cranberries, chopped
2/3 cup chopped walnuts

Combine flour, baking powder, salt and baking soda. Cream together butter and sugars. Add egg, milk, orange juice and mix well. Slowly add flour mixture and mix well. Stir in cranberries and walnuts. Drop teaspoonfuls onto a greased cookie sheet and bake for 10 - 15 minutes at 375 degrees.

RASPBERRY OR STRAWBERRY SPRITZ COOKIES

~Submitted by Lisa, OK

1 cup butter (room temp)
1 egg
1 T. milk
3/4 cup sugar
2 T. raspberry or strawberry preserves
1 & 1/2 tsps. strawberry or raspberry extract
2 & 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
strawberry or raspberry preserves
walnuts (finely chopped)

Cream butter, sugar, egg, and milk. Beat in 2 T. preserves and extract. Sift dry ingredients, blend into creamed mixture. Chill dough one hour. Force through cookie press onto ungreased sheets. Place dab of preserves in center of each cookie. Sprinkle with nuts. Bake at 400 degrees 7-10 minutes. Makes 6-7 dozen.

SCALLOPED OYSTERS

~Submitted by Maggie, TX

6 to 8 tablespoons cold butter, cut in small pieces
1 quart oysters, shucked, liquor drained
2 cups cracker crumbs
1/4 teaspoon ground nutmeg
salt and pepper, to taste
1/4 cup whipping cream

Lightly butter a 1 1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Repeat layers until all oysters are used. Season with the salt, pepper and nutmeg. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375 degree oven for about 30 minutes, or until heated and browned. Serve immediately.

Serves 4.

VALENTINE'S DAY CHOCOLATE DECADENCE CAKE
(Flourless cake)

~Submitted by Maggie, TX

6 oz Semisweet chocolate, chopped
2 oz Unsweetened chocolate, chopped
1/3 c Freshly brewed espresso
1 c Unsalted butter
1 tb Vanilla extract
6 lg Eggs; separated, room temp.
1 c Dark brown sugar; packed
1/2 c Sugar
1/3 c All-purpose flour, sifted
Dark Chocolate Glaze (see below) or powdered sugar

Position rack in center of oven and preheat to 350 F.

Butter 10-inch-diameter springform pan with 2-inch-high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth.

Pour into large bowl. Cool.

Mix in vanilla extract.

Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.

Fold yolk mixture into chocolate mixture. Fold in flour.

Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites.

Gently pour batter into prepared pan.

Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.

Transfer to rack and cool (cake will fall).

Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.)

Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate.

Frost with Dark Chocolate Glaze.

If you prefer, just place a stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.

Dark Chocolate Glaze (for Decadence Cake)

4 oz semi-sweet Dark Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/2 c chopped walnuts

In a small, heavy saucepan over medium heat, melt chocolate and butter. Stir frequently until smooth. Remove from heat. Stir in milk, corn syrup and vanilla. Put glaze aside to cool.

Place the cake on a rack over a baking sheet. Pour glaze onto the center of the cake and let it run down the sides. Use a spatula to smooth the glaze and coat the sides.

Add the walnuts to the top and sides of the cake.

Chill about 10 minutes to set glaze.

CHOCOLATE COVERED STRAWBERRIES & CHAMPAGNE

~Submitted by Jean, Syracuse, NY

6 ounces bittersweet chocolate, chopped
3 tablespoons heavy cream
1 tablespoon butter
10 large strawberries with long stems

Line a baking sheet with foil or waxed paper.

In the top of a double boiler set over hot water melt the chocolate, stirring. Add the 3 tablespoons of cream and the butter and stir until smooth. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

Enjoy with chilled champagne in a romantic setting.

HOLIDAY SHRIMP ROUNDS

~Submitted by Maggie, TX

Source: Better Homes and Gardens

Ingredients:

1 cup butter
1-1/2 cups all-purpose flour
1/2 cup dairy sour cream
1/2 cup shredded cheddar cheese (2 ounces)
1 4-1/2-ounce can small shrimp, drained
1 8-ounce package cream cheese, softened
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon dillweed
Dash garlic powder

Directions:

In a large mixing bowl cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and cheddar cheese. Divide mixture in half; wrap and refrigerate for 1 hour or until dough is firm (or, if desired, refrigerate overnight).

On a floured surface, roll out one portion of dough to 1/16-inch thickness. Using a 2-inch floured biscuit cutter, cut into 48 rounds. Using a round hors d’œuvre cutter, cut a 1-inch circle out of the center of the center of 32 of the dough rounds. Place remaining 16 rounds on an ungreased baking sheet; brush with milk. Top each with 2 dough rounds with centers removed; making 3 layers in all. Brush with additional milk between layers. Repeat with remaining dough. and re-roll center cutouts to make a total of 32 layered rounds. Bake in a 350 degree F oven for 22 to 25 minutes or until golden brown. Remove and cool on wire racks.

Meanwhile, for the filling, set aside 32 shrimp for garnish. Chop remaining shrimp. Beat cream cheese, the 1/4 cup milk, lemon juice, Worcestershire, dillweed, and garlic powder; stir in the chopped shrimp.

Spoon filling into pastry rounds. Top with reserved shrimp. Garnish with fresh herb sprigs. Makes 32 appetizers.

Nutritional facts per serving:

Calories: 114, total fat: 10g, saturated fat: 6g, cholesterol: 32mg, sodium: 100mg, carbohydrate: 5g, fiber: 0g, protein: 2g

CRAB AND CUCUMBER FINGERS
(Low fat and low calorie)

~Submitted by Maggie, TX

6 ounces of cucumber, peeled and cut into twelve 1/2 inch slices
1 tablespoon of finely chopped fresh cilantro
2 tablespoons of reduced sodium soy sauce
2 tablespoons of rice vinegar
3/4 teaspoon of sugar
3/8 teaspoon of white pepper
One 6 ounce can of crabmeat, drained and picked over
Paprika for garnish, optional

Carefully hollow out a shallow well in each cucumber slice, taking care to leave the bottoms intact. In a mixing bowl, combine the cilantro, soy sauce, vinegar, sugar, and white pepper. Add the crabmeat and mix thoroughly. Mound a tablespoon of the mixture into each cucumber. Dust, if desired with paprika. Makes 12 stuffed cucumber slices.

LEMON GINGER BANANAS
(Low fat and low calorie)

~Submitted by Maggie, TX

4 medium bananas
1/2 teaspoon of ground ginger
1/4 cup of sugar
1/4 cup of water
2 tablespoons of lemon juice

Peel and slice the bananas. Place a layer of the bananas in the bottom of a glass serving dish. Sprinkle with half of the ginger. Add a second layer of bananas and sprinkle it with the remaining ginger. Combine the sugar and water in a small saucepan, and bring to a boil, reduce the heat, and simmer until the sugar dissolves, about 3 minutes. Stir in lemon juice and pour the syrup over the bananas. Chill for 1 hour before serving.

CHOCOLATE CHERRY HEARTS
(Reduced fat and calories)

~Submitted by Maggie, TX

3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 cup pecans, chopped
1/4 cup unsweetened cocoa powder, sifted
1/2 tsp vanilla
Pinch of salt
6 oz jar of Maraschino cherries

1. Spray non-stick cooking spray on a non-stick cookie sheet with lip, set aside.

2. Beat eggs and cream of tartar in a medium-size mixing bowl until soft peaks form.

3. Slowly pour sugar into the egg mixture and mix until stiff glossy peaks form.

4. Fold in pecans, cocoa powder, vanilla and salt.

5. Spoon mixture onto prepared cookie sheet and spread thin and evenly.

6. Bake in oven at 250 degrees for about 20 minutes.

7. Remove cookie sheet and let sit for a few minutes.

8. Using a 3" heart-shaped cookie cutter begin making cuts. Press firmly to insure even shapes.

9. Place cookie sheet back into oven and bake at 250 degrees for 20 additional minutes.

10. Remove hearts carefully and let cool on wire rack.

11. Spoon a few cherry halves on top of hearts.

Servings: Approximately 14
1 Heart per serving: Calories 90, Protein 1.5 g, Fat 3 g, Carb 12 g.

Tip: Best if stored at room temperature and eaten within 5 days.

SWEET POTATO CASSEROLE
Serves 6

~Submitted by Maggie, TX

4 medium sweet potatoes
Vegetable oil spray
1 tablespoon acceptable margarine
1/4 cup orange juice
2 tablespoons chopped walnuts
1/4 teaspoon nutmeg

Cook whole sweet potatoes in boiling water 25 to 30 minutes or until tender.

Meanwhile, preheat oven to 375º F.

Lightly spray a 1-quart casserole dish with vegetable oil spray. Remove potatoes from heat and add cold water until potatoes are cooled slightly. Peel and mash. Add remaining ingredients and mix thoroughly.

Place in casserole dish and bake uncovered 25 minutes.

Serve hot.

Calories: 116 kcal
Protein: 2 gm
Carbohydrates: 20 gm
Total Fat: 4 gm
Saturated Fat: 1 gm
Polyunsaturated Fat: 2 gm
Monounsaturated Fat: 1 gm
Cholesterol: 0 mg
Sodium: 9 mg
Potassium: 393 mg
Calcium: 25 mg

From the American Heart Association Low-Salt Cookbook

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For Two...

BELLINI

~Submitted by Maggie, TX

2 ounces peach juice (from fresh peaches or bottled concentrate)
4 ounces ice-cold champagne, sparkling wine, or dry white wine
Dash grenadine syrup (optional)

Combine all the ingredients and serve, uh, er...straight up (LOL).

GORGONZOLA OYSTERS
Serves 2
Prep time: 15 minutes
Cook time: 10 minutes

~Submitted by Maggie, TX

10 oysters
3 ounces gorgonzola cheese
1/2 garlic clove, chopped
1/4 cup bread crumbs
2 tablespoons butter, softened

Preheat the oven to 350 degrees. Open the oysters and discard their liquid. In a small bowl, combine the gorgonzola, garlic, bread crumbs, and butter. Mix well. Place the oysters on a baking sheet. Pour the gorgonzola mixture over them. Bake for 10 minutes.

TILAPIA WITH GARLIC BUTTER

~Submitted by Maggie, TX

2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.

Serves 2.

STRAWBERRIES WITH BALSAMIC VINEGAR
1 serving

~Submitted by Maggie, TX

This recipe sounds a little bizarre but is actually quite delicious. The balsamic vinegar and freshly ground pepper seem to draw out every ounce of flavor from the strawberries. Be sure to save any leftover sauce for use as a salad dressing.

3 T balsamic vinegar
2 T sugar
1/2 t freshly ground black pepper
1/2 pt strawberries

Mix vinegar, sugar and pepper in a stainless steel bowl, and then put in halved strawberries. Marinate for an hour or so.

Leftover sauce makes a wonderful vinaigrette.

BACON-WRAPPED PORK TENDERLOIN

~Submitted by Maggie, TX

1 pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
olive oil

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 1 hour. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 30 minutes before slicing. This pork tenderloin recipe serves 2 to 4.

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Publisher's Choice...

TURKEY-ASPARAGUS BRUNCH BAKE

I am a huge fan of brunch food. I believe this is a wonderful recipe to serve on Valentine's Day as this year it falls on a Saturday, the second-best day for brunch (Sunday seems to be the fave, following early Mass or church services). On the weekends, brunch is a natural as it will sustain your early morning hunger all the way to (and sometimes past) the evening meal.

Ingredients
• 1 pound fresh asparagus or one 10-ounce package frozen cut asparagus or cut broccoli
• 1 pound ground turkey
• 1 cup chopped onion
• 1/2 cup chopped red sweet pepper
• 3 eggs
• 2 cup milk
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon dried tarragon, basil, or thyme, crushed
• 1 cup shredded Swiss cheese (4 ounces)

Directions
1. To cook fresh asparagus, wash and scrape off scales. Break off and discard woody bases of asparagus. Cut asparagus into 1-1/2-inch pieces. In a covered saucepan cook asparagus in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. (For frozen asparagus or broccoli, cook according to package directions; drain and set aside.)

2. In a large skillet cook turkey, onion, and sweet pepper until vegetables are just tender and no pink remains in turkey. Remove from heat; drain. Set aside. Grease a 3-quart rectangular baking dish. Arrange meat mixture in dish; top with cooked asparagus.

3. In a large mixing bowl combine eggs, milk, flour, Parmesan cheese, lemon-pepper seasoning, and tarragon; beat until smooth with a wire whisk or rotary beater. (Or, combine these ingredients in a blender container; cover and blend for 20 seconds.)* Pour egg mixture evenly over layers in baking dish.

4. Bake in a 425 degree F oven about 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Swiss cheese; bake 3 to 5 minutes more or until the cheese is melted. Makes 6 servings.

To Make-Ahead: Prepare as directed to the asterisk (*). Pour egg mixture into a bowl or pitcher; cover and refrigerate. Cover and refrigerate turkey and asparagus in the baking dish. To bake, stir egg mixture well and pour over turkey mixture. Bake, uncovered, in 425 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Continue as directed.

Nutritional Information
Nutritional facts per serving
Calories: 355, total fat: 17g, saturated fat: 8g, cholesterol: 161mg, sodium: 417mg, carbohydrate: 24g, fiber: 2g, protein: 26g

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