Raspberry Chocolate Pie
From: http://www.thatsmyhome.com/sweetspot/raspberry-chocolate-pie.htm
Serves 8
Ingredients:
2 (3.5 ounce) Lindt Dark Truffle bars
2 Tablespoons whipping cream
1 (8 ounce) package Neufchatel cream cheese
3 Tablespoons powdered sugar
1/4 cup black raspberry-flavored liqueur
1 3/4 cups whipping cream
1 (6 ounce) Oreo pie crust
1 (10 ounce) jar raspberry sauce
1/2 cup dark chocolate fudge topping, warmed, thinned with milk if necessary
1/2 pint fresh raspberries - mint leaves
Preparation:
In small saucepan over low heat, melt truffle bars with 2 Tablespoons whipping cream, stirring occasionally; cool. In large mixer bowl, beat cream cheese and sugar until fluffy. Beat in melted chocolate and black raspberry-flavored liqueur until combined. In small bowl, whip 1 3/4 cup whipping cream; fold into chocolate mixture. Spoon mixture evenly into prepared crust. Refrigerate, covered, overnight. To Serve: Divide raspberry sauce equally among each of 8 dessert plates. Arrange wedge of pie over sauce. Drizzle hot fudge from spoon over top of pie to edge of plate. Garnish with cluster of fresh raspberries and sprig of mint.
Valentine Fluff
From: http://www.thatsmyhome.com/sweetspot/valentine-fluff.htm
Ingredients:
1 can cherry pie filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed pineapple, drained
1 (12 oz.) container Cool Whip
Pecans (if desired)
Preparation:
Mix all ingredients together and chill.
Annie's Fruit Salsa and Cinnamon Chips
Submitted by: Ann Renzino From: http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx
Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar
Preparation:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
Strawberry Spinach Salad
Submitted by: Andrea McInnis From: http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx
Ingredients:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Preparation:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Grilled Salmon
Submitted by: Tina From: http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
Ingredients:
1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Preparation:
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Filet Mignon with Rich Balsamic Glaze
Submitted by: Linda W. From: http://allrecipes.com/Recipe/Filet-Mignon-with-Rich-Balsamic-Glaze/Detail.aspx
Ingredients:
2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
Salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
Preparation:
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. Wine Tip: Try with a Cabernet Sauvignon or Merlot.
Eggplant Mixed Grill
Submitted by: Kelly Beath From: http://allrecipes.com/Recipe/Eggplant-Mixed-Grill/Detail.aspx
Ingredients:
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 (1 pound) eggplant, sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges
Preparation:
In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally. Preheat the grill for high heat. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Strawberries In Red Wine
From: Noraini_Maskuri http://ezinearticles.com/?Valetines-Day-Menu&id=451282
Ingredients:
3/4 cup Fresh Strawberries
1- 1/2 teaspoon Sugar
1 teaspoon Orange Flavored Liqueur
1/2 teaspoon Cognac
Red Wine
Preparation:
For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours
Molten Chocolate Cake
From: http://community.cookinglight.com/printthread.php?threadid=2038
Serves: 6
Ingredients:
1 cup unsalted butter, softened
1/2 cup sugar
3 eggs
3 egg yolks
1 pound bittersweet chocolate, melted
1 cup flour
1 cup toasted, ground pecans
1 teaspoon pure vanilla extract
6 ounces white chocolate, in 1-ounce pieces
3/4 cup heavy cream, whipped
2 ounces bittersweet chocolate, grated
Preparation:
Preheat oven to 350 degrees. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together. Distribute the batter among six 8-ounce well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-ounce piece of white chocolate into the middle of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate. Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm.