White Chocolate Raspberry Cheesecake-Valentine's Day

  

  1 cup chocolate cookie crumbs
    3 tablespoons white sugar
    1/4 cup butter, melted
    1 (10 ounce) package frozen raspberries
    2 tablespoons white sugar
    2 teaspoons cornstarch
    1/2 cup water
    2 cups white chocolate chips
    1/2 cup half-and-half cream
    3 (8 ounce) packages cream cheese, softened
    1/2 cup white sugar
    3 eggs
    1 teaspoon vanilla extract

• PREP 1 hr
• COOK 1 hr
• READY IN 10 hrs
•  
• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Cinnamon Heart Popcorn-Valentine's Day

    1 cup butter
    1/2 cup light corn syrup
    1 1/2 cups cinnamon red hot candies
    8 cups popped popcorn

• PREP 5 mins
• COOK 35 mins
• READY IN 40 mins
• 1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  2. Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
  3. Bake in the preheated oven until the candy coating is set, about 30 minutes.
   

Matty's Brie Cheese Fondue-Valentine's Day

   2 cloves garlic, crushed
    1 cup dry white wine
   1/4 cup sherry
    1 pound Brie cheese, rind removed and cubed
    1 tablespoon cornstarch
    1 pinch freshly grated nutmeg
    salt and white pepper to taste

• PREP 20 mins
• COOK 10 mins
• READY IN 30 mins
•  
• Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!

Saint Paddy's Dill Dip, -Valentine's Day

     

1/2 cup mayonnaise
    1/2 cup sour cream
    1 teaspoon dried dill weed
    1 teaspoon seasoning salt
    1/4 teaspoon onion salt
    1/2 teaspoon Worcestershire sauce
    1 tablespoon dried minced onion
    1 tablespoon dried parsley
    1/2 teaspoon monosodium glutamate (MSG)
    1/4 teaspoon hot pepper sauce
    1 large green bell pepper

1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
2. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

Shrimp Scampi Cheesecake Appetizer-Valentine's Day,

     1 tablespoon olive oil
    1 onion
    6 teaspoons minced garlic
    1 pound fresh shrimp, peeled and deveined
    12 shells puff pastry, baked
    4 tablespoons butter or margarine
    3 (8 ounce) packages cream cheese, softened
    4 eggs
    1/2 cup heavy cream
    16 ounces smoked Gouda, grated
    2 teaspoons salt

• PREP 45 mins
• COOK 25 mins
• READY IN 1 hr 10 mins
•  
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.
• Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
• Remove center circle and a small portion of inside of cooled puff pastry shells.
• In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
• Spoon filling into puff pastry shells.
• Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.

The Way to a Man's Heart-Valentine's Day

    

    1 pound halibut
    1/2 cup white wine
    1/8 teaspoon ground white pepper
    2 tablespoons butter
    1/2 cup chopped button mushrooms
    1/4 cup minced onion
    1/4 cup minced red bell pepper
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup evaporated milk
    1/4 teaspoon salt
    1/8 teaspoon ground white pepper
    1/2 pound crabmeat, flaked
    1/4 cup shredded Monterey Jack cheese

• PREP 20 mins
• COOK 40 mins
• READY IN 1 hr
•  
• Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.
• Cut fish into 8 pieces, and arrange in a shallow 9x13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground white pepper.
• Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.
• Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
• Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.
• Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
• Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.
• Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

Stuffed Artichoke Hearts-Valentine's Day

 

 

 

  1/2 cup butter
    1 cup grated Parmesan cheese
    3 (14 ounce) cans artichoke bottoms, drained
    1 teaspoon lemon pepper
    1 teaspoon garlic salt
    8 ounces cream cheese, softened
    1 tablespoon sour cream

    2 tablespoons chopped fresh chives

• PREP 15 mins
• COOK 45 mins
• READY IN 1 hr
•  
• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
• Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
• Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
• Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Prosciutto Wrapped Asparagus-Valentine's Day

1/2 pound prosciutto, sliced
    1/2 (8 ounce) package Neufchatel cheese, softened
    12 spears fresh asparagus, trimmed

• PREP 15 mins
• COOK 15 mins
• READY IN 30 mins
•  
• Preheat oven to 450 degrees F (230 degrees C).
• Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
• Bake 15 minutes in the preheated oven, until asparagus is tender.

Easy Guacamole, -Valentine's Day

 

    2 avocados
    1 small onion, finely chopped
    1 clove garlic, minced
    1 ripe tomato, chopped
    1 lime, juiced
    salt and pepper to taste

• PREP 10 mins
• READY IN 40 mins
•  
•  Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Valentine's Day, Stuffed Filet Mignon Bites

 

  4 (6 ounce) filet mignon steaks
    1 (16 ounce) bottle Italian dressing
    1 (8 ounce) package cream cheese
    1/4 cup minced jalapeno pepper
    20 slices thinly sliced bacon

• PREP 15 mins
• COOK 8 mins
• READY IN 2 hrs 23 mins
•  
• Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.
• Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.
• Cook on preheated grill until steak is no longer pink, about 4 minutes per

Avocado Salsa-Valentine's Day,

 

   1 (16 ounce) package frozen corn kernels, thawed
    2 (2.25 ounce) cans sliced ripe olives, drained
    1 red bell pepper, chopped
    1 small onion, chopped
    5 cloves garlic, minced
    1/3 cup olive oil
    1/4 cup lemon juice
    3 tablespoons cider vinegar
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    4 avocados - peeled, pitted and diced

• PREP 30 mins
• READY IN 8 hrs 30 mins
•  
• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.