Love Recipes

 

Chocolate Covered Strawberrie Chocolate Banana Bread
Chocolate Mousse
Brownie Kisses
Coconut Kisses

Chicken Parmigiana
Chicken Cacciatore
Oven Ranch Chicken
Chicken Enchilada Soup
Angel Chicken Pasta
Sex in Mumbai

Vegetable Chili
Asian Pasta Salad
Creamy Pesto Shrimp Linguine
Romantic Cheese Cake
Exotic Love Tea

Romantic Cheesecake

Ingredients
24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp vanilla extract
5 tsp lemon juice
1 tsp lemon peel, freshly grated
16 graham cracker squares (8 full rectangles OR 1 crumbs)
1/4 cup confectioners' sugar
4 tbsp butter, melted
8 oz sour cream
6 drops green food coloring
1 tbsp cornstarch
10 oz strawberries, crushed
6 drops red food coloring
Red silk flowers

Preparation
Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 tsp vanilla, lemon peel and 4 tsp lemon juice. Mix for 20 minutes at medium speed with electric mixer. Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.) Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.
Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly.
Cool, pour on cake and chill in refrigerator until cake is to be served.
Garnish the hole in the center with silk flowers.

 


Chocolate Covered Strawberries

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milk chocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry

Directions:
Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray.

Cover and refrigerate approximately 1 hour, or until coating is firm.For best results, eat within 24 hours.


Chocolate Banana Bread

1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
6 bananas, mashed
1 cup butter, softened
4 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans. Mix butter, sugar, and eggs together. Stir in bananas and vanilla. Add flour, baking soda, and cocoa. Mix well. Blend in sour cream and chocolate chips. Pour into pans and bake approximately 60 minutes.


Chocolate Mousse

3 egg yolks
6 squares (6oz) semisweet chocolate
1/3 cup water
1 cup heavy cream
3 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Semisweet chocolate shavings for garnish

Directions:
In a small bowl, lightly beat the egg yolks. In a saucepan, melt the chocolate with water, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks, then pour mixture back into the pan with the remaining chocolate. Cook over low heat, stirring until thickened, about 1 minute. Transfer to a new bowl and let cool for 15 minutes. Meanwhile, mix the cream, sugar, and vanilla with a mixer on high speed until soft peaks form. Transfer 1/2 cup of mixture to a small bowl and refigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate until firm (approx. 2 hours).
Spoon refrigerated cream mixture onto mousse before serving and add chocolate shavings as garnish.


Brownie Kisses

1 package (1 pound 3.8 ounces) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 1/4 cups vanilla milk chips
About 25 milk chocolate kisses with white chocolate stripes, unwrapped
1 1/2 tsp shortening

Heat oven to 350°. Grease bottom only of springform pan, 9x3 inches. Stir brownie mix (dry), water, oil, eggs and 1 cup of the vanilla milk chips in medium bowl about 50 strokes with spoon or until well blended. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolate kisses around outside edge of brownie. Cool completely. Remove side of pan.
Place remaining 1/4 cup vanilla milk chips and the shortening in resealable plastic sandwich bag; seal. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth.
Cut small corner from bag. Drizzle melted chips over top of brownie. Cut into wedges.


Coconut Kisses

1 can sweetened condensed milk
2 egg yolks
1 tbsp butter or margarine
1 lb freshly grated coconut
1 tsp vanilla extract

Mix all ingredients well. Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan (same method as for Brigadiers). Pour onto a plate and let cool completely. Wait until the next day to form the balls. Lightly grease the palm of your hands and form small balls. Roll them in sugar and put in pretty paper cups.


Chicken Parmigiana

2 skinless, boneless chicken breast halves
2 oz. dried bread crumbs
1 egg, beaten
3/4 (16oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees. Dip chicken into egg beaters, then the bread crumbs. Place chicken on a lightly greased cookie sheet and bake for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish. Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes.


Chicken Cacciatore

1 pound skinless, boneless chicken breasts
1/2 cup chopped onion
1 medium green pepper cut into strips
1 16oz. can of whole tomatoes
1 6oz. can of tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 cup minute rice
Cooking spray

Directions:
In a large saucepan, sauté the chicken, onion, and pepper with cooking spray. Stir in tomatoes, sauce and seasonings. Bring to a boil. Stir in rice and cover. Reduce heat to low and simmer for 10 minutes.


Oven Ranch Chicken

1/3 cup plain brad crumbs
1 buttermilk ranch salad dressing mix
1/3 cup sour cream
4 boneless chicken breasts

Directions:
In a shallow dish, combine bread crumbs and dressing mix. Put the sour cream in another dish. Dip the chicken first in the sour cream, then into the bread crumb mixture. Place on a greased cookie sheet and bake at 375 for 30-35 minutes.

 


Chicken Enchilada Soup

1 1/4 cup chicken broth
1 10 oz. can green enchilada sauce
1 teaspoon ground cumin
1 tomato, chopped
1 cup shredded cheese
1 cup half & half
1 jalapeno pepper, seeded and minced
4 boneless, skinless chicken breast halves, cooked
10 corn tortillas, cut into 1/2 inch strips
Tortilla chips

Directions:
Combine the chicken broth and tortillas in a pot and cook on medium until strips soften and broth thickens. Stir in enchilada sauce, cumin, chicken, and half & half. Heat. Garnish with tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

 


Angel Chicken Pasta

3 skinless, boneless chicken breast halves
2 tablespoons butter
1/2 of a .7 ounce package of dry Italian-style salad dressing mix
1/4 cup white wine
1/2 can of condensed golden mushroom soup
2 ounces cream cheese with chives
1 (8 ounce) package of angel hair pasta

Directions:
In large saucepan, melt butter over low heat. Add package of dressing. Blend in wine and mushroom soup. Blend in cream cheese and stir until smooth. Heat gently. Arrange chicken breasts in a baking dish and pour sauce over. Bake in preheated oven at 325 for 60 minutes. When the chicken is near done, boil the pasta in salt water and the drain well. Serve the chicken on top of warm angel hair pasta.


Sex in Mumbai

1 oz vodka.
15 ml Archer's Peach Schnapps.
Splash of lime juice
1/2 orange juice and 1/2 Cranberry Juice

Fill tall glass with ice. add spirits, lime juice, orange juice and cranberry juice.
Garnish with cherry and orange.



Vegetable Chili

1 (28 oz) can tomatoes, undrained
1 (16 oz) jar chunky Salsa
1 (15 oz) can black beans, rinsed, drained
1 (10 oz) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 oz) package shredded cheddar cheese

Directions:
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.


Asian Pasta Salad

1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste

Directions:
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil past until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.


Creamy Pesto Shrimp Linguine

1 pound linguine pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grate Parmesan cheese
1/3 cup pesto
1 pound large shrimp - peeled and deveined

Directions:
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over hot linguine.


Romantic Cheesecake

24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp vanilla extract
5 tsp lemon juice
1 tsp lemon peel, freshly grated
16 graham cracker squares (8 full rectangles OR 1 crumbs)
1/4 cup confectioners' sugar
4 tbsp butter, melted
8 oz sour cream
6 drops green food coloring
1 tbsp cornstarch
10 oz strawberries, crushed
6 drops red food coloring
Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 tsp vanilla, lemon peel and 4 tsp lemon juice. Mix for 20 minutes at medium speed with electric mixer. Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.) Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.
Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly.
Cool, pour on cake and chill in refrigerator until cake is to be served.
Garnish the hole in the center with silk flowers.


Exotic Love Tea

1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea Bags

Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love.
Can be stored in the refrigerator for three days .


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