Love Recipes
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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