Strawberry Trifle

* 1 1/2 cup boiling water
* 1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
* 1 1/2 cup cold water
* 1 package (10.75 oz.) frozen pound cake, thawed, cubed
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
* 2 cups sliced strawberries

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.

CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.

Special Salmon Steaks

* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley

Saute the mushrooms in the butter until thoroughly cooked but not yet browning.

Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.

Valentine Brownie Hearts

* 4 squares unsweetened chocolate
* 3/4 cup margarine
* 2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
* 1 cup flour
* 1 cup nuts -- chopped -- (optional)
* 2 2/3 cups halved strawberries
* 1 tub (8 ounce size) chocolate nondairy whipped topping

Heat oven to 350F (325F for glass dish). Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles. Grease foil.

Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into heart shapes with cookie cutter.

Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries.

Ultimate Valentine's Day Cookie

* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color

Creamy Decorator's Frosting

* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.

Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired.

Strawberry Stuffed French Toast

* non-stick cooking spray
* 12 slices bread
* 1/2 cup cream cheese, softened
* 1/2 cup strawberry fruit spread
* 1/2 cup sliced strawberries
* 2 large eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 2 tablespoons powdered sugar
* 1/2 cup maple syrup (optional)

Spray a large nonstick skillet with cooking spray; set aside.

Lay 6 slices of bread on your work surface. Keeping edges free of food, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 or 5 strawberry slices on each piece. Top with remaining bread.

In a medium mixing bowl, combine eggs, milk, and vanilla. Dip sandwiches, being careful not to let strawberries fall out. Press edges together to seal.

Heat skillet to medium. Cook each French toast sandwich 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup, if desired.

Simple Pasta for Two

* 1/2 pound linguini
* 6 Roma Tomatoes - Cut into large dice
* 6 cloves garlic
* 1 tablespoon Extra Virgin Olive oil
* 1/3 cup fresh basil
* 1/2 teaspoon red pepper flakes (or to taste)
* 1/2 teaspoon salt
* Few turns of fresh ground pepper

Heat oil in a medium-high skillet, add pepper flakes, garlic, salt and pepper. Cook for 1 minute (don't brown the garlic). Add the tomatoes and cook till tomatoes start to wilt. Add Basil and cook for 1 more minute. Add cooked pasta to skillet and toss.

We have an abundance of cherry tomatoes in the summer so we sometimes substitute with cherry tomatoes that have been roasted for an hour or 2 in a 250 F oven (like sun dried tomatoes).

Cupid's Custard

1 1/2 cups applesauce
1 cup skim milk
4 eggs
1 tsp ground cinnamon plus a little more for tops

Here's a light dessert to serve your loved ones after a big, hearty dinner.

Serves 6

Heat oven to 350 degrees F. Whirl ingredients in a blender until smooth. Pour into individual custard cups, sprinkle with a little more cinnamon, and place in large baking pan. Add hot water to depth of one inch. Bake for 45 minutes, until custard is set and a toothpick inserted in center comes out clean. Cool and refrigerate until serving time.

Triple Valentine Brownies

* 1 1/4 cup flour
* 1/4 cup sugar
* 1/2 cup cold margarine/butter
* 1 can (14 oz size) chocolate sweetened condensed milk (NOT evaporated milk)
* 1/4 cup unsweetened cocoa
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1 milk chocolate bar (8 oz size), broken into chunks
* 3/4 cup chopped nuts (optional)

Preheat oven to 350. Line 13x9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 min.

In another bowl, beat Eagle Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.

Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.

Strawberries Romanoff

* strawberries
* Whip cream
* icing sugar
* a complementary liqueur - such as grand marnier

Wash, hull and slice the strawberries lengthwise - from top to bottom. Place in a glass bowl and cover, prior to putting in the fridge to keep cool. Whip cream to the floppy stage, and add sieved icing sugar, and a complementary liqueur such as Grand Marnier - a harsh flavour would not sit well with the strawberries:. Replace cream in fridge until service. the cream needs to be served in a sauce boat Arrange the strawberries on the plate, dust with icing sugar and add the Romanof cream to the side of the plate.

Shrimp Ravioli with Roasted Red Pepper Sauce

For Shrimp Mousse:

* 8 ounces can water chestnuts, drained
* 8 ounces peeled, deveined shrimp
* 1 garlic clove minced
* 1 scallion, minced
* 2 teaspoons minced fresh ginger
* 1 teaspoon soy sauce
* 1/2 teaspoon sugar
* Salt and freshly ground black pepper to taste
* 1 package wonton wrappers
* 1/4 cup coarsely chopped fresh cilantro or scallion greens

For Roasted Pepper Sauce:

* 2 large red or yellow bell peppers
* 1 garlic clove, chopped
* 1 cup Vegetable or Chicken Stock
* 1 1/2 tablespoon balsamic or wine vinegar
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon saffron threads
* soaked in
* 1 tablespoon of warm water (optional)
* Salt and freshly ground black pepper to taste
* Pinch of cayenne pepper

For Shrimp Mousse:




Finely chop the water chestnuts in a food processor and transfer to a mixing bowl. Puree the shrimp in the food processor. Add the garlic, scallion, ginger, soy sauce, sugar, and salt and pepper; puree again. Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste. (Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water).

Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.

Spread a few wonton wrappers on a work surface. Lightly brush the edges with water. Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers. It's important to make a hermetic seal. Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.

Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.

For Roasted Pepper Sauce:

Roast the peppers over high heat on a barbecue grill, under a broiler, or directly over a gas or electric burner until charred and black on all sides. Turn as necessary with tongs: The whole process should take 8 to 10 minutes. Wrap the charred peppers in wet paper towels and let cool.

Scrape the charred skin off the peppers, using the tip of a paring knife.

Valentine Brownies With Raspberry Coulis

* 1/4 cup butter
* 2 squares (1 ounce each) unsweetened chocolate
* 1 cup white sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 cup chopped walnuts
* 1 package (10 ounce size) frozen raspberries
* 1 tablespoon raspberry juice
* 1 1/2 teaspoon cornstarch
* 1 tablespoon orange zest

Preheat oven to 325 degrees F (165 degrees C).

To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired.

In a greased 8x8 inch baking dish, pour brownie mix. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.

To make Raspberry Couli: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.

In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.

Pool couli on a dessert plate and place brownie portion on top of couli; serve.

Triple Strawberry Cake

* 1 (18.25 ounce) package strawberry cake mix
* 1 (3 ounce) package flavored gelatin
* 4 cups water
* 2 cups frozen whipped topping, thawed
* 2 cups strawberries, sliced

Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.

Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.

Spread whipped topping over cake and top with sliced strawberries.

Strawberries In Red Wine

* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine

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.

Shortbread Hearts

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour

GARNISH:

* hazelnuts, almonds, or walnuts; crushed

FROSTING:

* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap. Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)

Shortbread Hearts

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour

GARNISH:

* hazelnuts, almonds, or walnuts; crushed

FROSTING:

* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap. Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)

Sylvia`s Red Velvet Cake

For the cake:

* 2 1/2 cups sifted cake flour
* 2 teaspoons cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cup sugar
* 1/2 cup unsalted butter, softened
* 2 large eggs
* 1 cup buttermilk
* 2 ounces red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla

For the Frosting:

* 1 (8-ounce) package cream cheese, softened
* 1/2 cup unsalted butter or margarine, softened




* 1 pound box confectioners sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time.

Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Steak Lover`s Fettuccini Alfredo

* 1 ounce clarified butter
* 4 ounces beef tenderloin tips
* 1 cup broccoli, red pepper, portabella strips
* 1/4 cup corn, scallion, red and green peppers (small diced)
* 1 tablespoon fresh garlic
* 1 cup heavy cream
* 1/2 cup fresh Parmesan
* 8 ounces cooked pasta
* 1 tablespoon sliced green onion

Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.

Satin Red Punch

* 1 quart apple juice
* 2 pints cranberry juice
* 4 liters 7-Up
* 7-up for 2 ice cube trays

Fill ice cube trays with 7-Up. Freeze solid. Chill remaining ingredients until ready to serve. When ready to serve, combine all.

Romantic Cheesecake

* 24 ounces cream cheese
* 4 eggs
* 2 1/4 cups granulated sugar PLUS
* 2/3 cup granulated sugar
* 2 1/2 teaspoons vanilla extract
* 5 teaspoons lemon juice
* 1 teaspoon lemon peel, freshly grated (optional)
* 16 graham cracker squares
* 1/4 cup confectioners' sugar
* 4 tablespoons butter, melted
* 8 ounces sour cream
* 6 drops green food coloring
* 1 tablespoon cornstarch
* 10 ounces strawberries, crushed
* 6 drops red food coloring
* Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla, lemon peel and 4 teaspoons 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.

Romantic Dinner Chicken

* 4 skinned and boned chicken breasts
* 1 package (4 oz.) chopped beef
* 1 pint (small) sour cream
* 1 can undiluted mushroom soup
* 3/4 cup butter
* 45 crushed Ritz Crackers

Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup oleo and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.

Roasted Red Pepper Pesto Cheesecake

* 1 cup Butter-flavoured cracker- Crumbs (about 40 crackers)
* 1/4 cup butter or margarine
* 2 packages Cream cheese, softened
* 1 cup Ricotta cheese
* 3 Eggs
* 1/2 cup grated Parmesan
* 1/2 cup Pesto sauce
* 1/2 cup Drained roasted red peppers, Pureed.

Mix crumbs and butter. Press onto bottom of 9 inch springform pan.

Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired. Serve with crackers.

Sweetheart Apple Crisp for Two

* 2 cups sliced apples
* 1 teaspoon honey
* cinnamon and nutmeg to taste

TOPPING:

* 1/3 cup whole wheat flour
* 2 teaspoons honey
* 1 teaspoon real vanilla

In a bakable baking dish, add apples, and sprinkle with cinnamon and nutmeg. Next, drizzle the 1 tsp of honey over the top of the apples and spices. Next, mix the ingredients for the topping all together and spread over the apples, spices and honey. Place in 300* oven and bake until a toothpick comes out clean. Great with French vanilla ice cream or topped with whipped cream.

Sweetheart Apple Crisp for Two

* 2 cups sliced apples
* 1 teaspoon honey
* cinnamon and nutmeg to taste

TOPPING:

* 1/3 cup whole wheat flour
* 2 teaspoons honey
* 1 teaspoon real vanilla

In a bakable baking dish, add apples, and sprinkle with cinnamon and nutmeg. Next, drizzle the 1 tsp of honey over the top of the apples and spices. Next, mix the ingredients for the topping all together and spread over the apples, spices and honey. Place in 300* oven and bake until a toothpick comes out clean. Great with French vanilla ice cream or topped with whipped cream.

Salmon With Cucumber Roses

* 2 salmon steaks, about 6 ounces each
* salt and pepper
* 2 tablespoons butter
* 1 shallot, chopped
* 1/4 cup vermouth
* 1 English cucumber
* 1/2 cup chopped seeded tomatoes
* 2 tablespoons heavy cream

Preheat oven to 425 degrees F. Blot salmon dry and sprinkle with salt and pepper. Butter oven-proof shallow dish and sprinkle with shallots.

Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.

Meanwhile, with vegetable peeler, make 6 lengthwise strips of cucumber. Roll each up to form a rose. Remove salmon from baking dish and cover with foil to keep warm. Add tomatoes and cream to baking dish and cook over medium heat until slightly thickened.

Risotto with Artichoke Hearts & Red Bell Peppers

* 3 cups vegetable broth
* 1/2 small red bell pepper, cut julienne
* 1/2 cup artichoke hearts, cooked
* 1 teaspoon olive oil
* 1 onion, minced
* 1 cup Arborio rice
* 1/3 cup dry white wine
* 1/4 cup Parmesan cheese
* 1 tablespoon minced parsley

Heat broth to near boil and keep hot in saucepan. Cook bell pepper and artichoke hearts in 2 tbs. broth. Remove. Cook onion in 2 tbs. broth until softened. Add oil and rice and cook 1 minute. Add wine. Cook until wine is almost gone. Add broth just to cover rice. Cook and stir over medium heat until broth is absorbed. Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes). Add vegetables and cook to heat done. Stir in Parmesan and parsley before serving.

Regalo`s Lobster Ravioli in Pink Sauce II

Lobster Filling:

* 8 ounces cooked fresh lobster meat, chopped
* 2 teaspoons chopped fresh mango
* 1 1/2 teaspoon heavy cream
* 1 1/2 tablespoon ricotta cheese
* 1 large egg yolk
* Salt and fresh-ground black pepper, to taste

Pink Sauce:

* 1/4 cup olive oil
* 9 medium cloves garlic, finely chopped
* 6 ripe tomatoes, chopped
* 10 fresh basil leaves, julienned
* 1/4 cup heavy cream
* 1/2 cup fresh-grated parmesan cheese
* Salt and fresh-ground black pepper, to taste

Stuffed Ravioli:

* 24 (3-by-3-inch) won-ton wrappers
* 1 large egg
* 1 tablespoon water, plus more for cooking ravioli

To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)





To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)

To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead, cover well and refrigerate.)

Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. Makes 6 entree servings or 12 appetizer servings.

Sugar Hearts

* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/4 cup half-and-half
* 1 large egg
* 1 large egg yolk
* 6 ounces semisweet chocolate, coarsely chopped

Sift the flour, baking powder, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the vanilla and almond extracts and half-and-half. Add the egg and egg yolk, beating until just blended.

Mix in the dry ingredients to form a soft dough. Divide the dough in half. Press the dough into disks, wrap each in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Line three cookie sheets with parchment paper. Roll out one of the disks of dough on a lightly floured surface to a thickness of l/4 inch.

Use a 2 1/2-inch heart cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 2 inches apart. Repeat with the remaining dough. Bake, one sheet at a time, for 12-15 minutes, or until just golden. Transfer to racks and let cool completely.

Melt the chocolate in a double boiler over barely simmering water. Dip the hearts half-way into the chocolate and let stand for 30 minutes until set.

Heart-Shaped Mozzarella and Fontina Pizza

Ingredients:

* 1 (10 oz.) can refrigerated pizza crust
* 4 teaspoons butter, divided
* 1/2 red pepper, thinly sliced
* 1 leek, cut into 1-inch strips
* 1 boneless, skinless chicken breast half, cut into small cubes
* 1/4 cup pesto
* artichoke hearts, coarsely chopped, to taste
* 4 ounces Fontina cheese, shredded
* 1/2 cup mozzarella cheese, shredded
* 1/2 teaspoon dried oregano

Directions:

Preheat oven to 425°F. Unroll refrigerated pizza dough into rectangle or square shape. Create a heart shape template out of paper towels or cardboard. Place template on dough and cut around heart shape using scissors. Place heart-shaped dough on greased cookie sheet and follow instructions on dough can for prebaking pizza crust. Set crust aside.

Saute red pepper and leeks in half of the butter until almost tender. Remove from skillet. Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned.

Spread pesto over prebaked pizza crust. Top with sautéed leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at 425°F. for 7 to 10 minutes. Sprinkle with oregano.

Heart-Shaped Sandwiches

Ingredients:

* Cream cheese, softened
* Red food coloring
* Bread
* Heart-shaped cookie cutter
* Jam; strawberry or raspberry

Directions:

Add a few drops of red food coloring to the softened cream cheese and mix until the color is a light pink throughout. Cut bread into heart shapes with the cookie cutter. Spread cream cheese on the bread and top with the jam.

Strawberry-Raspberry Champagne Sorbet

* 1/2 pound each frozen raspberries and strawberries
* 1/4 cup sugar syrup
* 3/4 cup champagne

Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Purie berries for 1 minute. This should yield about 2 cups of purie.

Sugar syrup: In a medium saucepan place 1 cup of sugar and 1 cup of water.

Cook over medium-high heat, stirring constantly. Bring to a full boil and boil for 1 minute. Remove from heat and allow to cool.

Add the 1/4 cup of sugar syrup and champagne to berry purie and stir until well mixed. Chill until very cold.

Heart-Shaped Shortbread Flavored with Cayenne

Ingredients:

* 1/2 pound butter, unsalted at room temperature
* 8 tablespoons superfine sugar
* 3 cups all-purpose flour
* 1/2 teaspoon Cayenne pepper
* Butter and sugar to line molds
* heart shaped molds

Directions:

Preheat the oven to 350 F. With a wooden spoon or in an electric mixer, cream together the butter and sugar until very smooth. Sift the flour into the butter mixture and, using your fingers, work all ingredients into a crumbly but very fine mixture. At this point, add the cayenne pepper, or your choice of other flavorings. Butter the molds and dust the bottom and sides with sugar. Press the shortbread dough into the molds. Bake until golden brown. The time varies from 10 minutes up, depending on the size of the mold. Do not overbake. Cool on racks before unmolding.

Variations: To make the more traditional shortbread, you can substitute a few drops of vanilla extract, 1/4 cup minced candied citron or lemon peel, or 2 tablespoons ground blanched almonds for the cayenne pepper.

Hearts & Flowers Cookies

Ingredients:

* 1/4 cup soft Crisco vegetable shortening
* or
* 1/4 cup butter
* 1 cup sugar
* 1 egg
* 1/4 teaspoon peppermint extract
* 2 cups sifted all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons milk (not evaporated)
* 1 cup Quick or Old Fashioned Oats, Uncooked
* Few Drops red food coloring
* Chocolate Frosting (or Jam of choice)

Directions:

Beat together shortening, butter and sugar until light and fluffy. Add egg and peppermint extract; beat well. Sift together flour, baking powder and salt. Add flour mixture alternately with milk. Stir in oats. Add just enough red food coloring to make a pink dough. Cover and chill dough 1 hour. Roll out dough on a lightly floured board to 1/8". Cut with 2" floured, heart shaped cookie cutter. Place on lightly greased cookie sheets. Bake 375 deg 6 minutes. Remove and cool on rack.

Frost 1/2 of the cookies with chocolate frosting of choice or jam of choice.

Top with remaining cookies, sandwich style.

Hearts and Cherries

Ingredients:

* 2 flour tortillas (10-inch)
* Butter-flavored cooking spray
* 2 tablespoons sugar
* 1/2 teaspoon unsweetened cocoa powder
* 1 pitted dark sweet cherries, well drained
* 1/2 cup black spreadable fruit
* 1 cup butter-pecan or butter-brickles ice cream
* 1/2 cup whipping cream, whipped

Directions:

Preheat oven to 350°F. Cut each tortilla into six wedges. Fold each tortilla wedge wedge in half lengthwise use scissors to trim the top edge to form a heart shape.

Open hearts and place them close together on an ungreased baking sheet. Coat hearts lightly with cooking spray, sprinkle gently with a mixture od sugar and cocoa powder. Bake for 8 to 10 minutes or until lightly browned. Cool on a warmed rack.

For cherry sauce; combine drained cherries and spreadable fruit in a small saucepanor in a microwave safe bowl. heat through over low heat or in a microwave oven on 100% power (high) for 1 minute.

To serve, place one tortilla heart on each of four dessert plates. Spoon some cherry sauce on top. Top with several small scoops of ice cream, with another heart and with a dollop of whipped cream. Cover with a third tortilla heart. Pass remaining cherry sauce.

Hearts-filled-with-Love Cookies

Ingredients:

* Sift together:
* 2 1/2 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* Cream together:
* 1 cup shortening
* 1 cup sugar
* Stir in:
* 1 well beaten egg
* 2 tablespoons evaporated milk
* 1 1/2 teaspoon vanilla

Directions:

Chill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 mins. When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with Confectioner's Sugar.

Hot Fudge Pudding

Ingredients:

* 1 cup all-purpose flour
* 2/3 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup unsweetened cocoa
* 1/2 cup milk
* 2 tablespoons butter, melted
* 1 teaspoon vanilla extract
* 1 cup brown sugar, packed
* 3/4 cup boiling water
* 1/2 cup raspberries
* 1/2 cup heavy cream, whipped

Directions:

Preheat oven to 350 degrees F. Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.



In a small bowl, mix the brown sugar and remaining 1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whipped cream and a few fresh raspberries.

Italian Hearts

Ingredients:

* 2 2/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1 1/4 cup granulated sugar
* 1 lemon, grated zest of
* 3/4 cup butter, cut up
* 1 large egg
* 2 large egg yolks
* 1/2 cup raspberry preserves
* 1/4 cup Alchermes or cherry liqueur
* 1 cup confectioners' sugar

Directions:

Sift the flour and salt into a large bowl. Stir in the sugar and lemon zest. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Add the egg and egg yolks, beating until just blended. Stir to form a smooth dough.

Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350°F. Butter four cookie sheets.

Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a 2-inch heart cookie cutter to cut out the cookies. Cut out the centers from half the cookies with an apple corer. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Bake, one sheet at a time, for 8-10 minutes, or until just golden at the edges. Transfer to racks and let cool completely.

Heat the raspberry preserves in a small pan over low heat until liquid. Spread the whole cookies with the preserves. Place the liqueur in a small bowl and the confectioners' sugar in a separate bowl.

Dip the holed cookies first in the liqueur, then in the confectioners' sugar. Place the holed cookies on top of the cookies spread with preserves.

Jigglers Creamy Valentines

Ingredients:

* 2 1/2 cups Water,boiling
* 4 packages JELL-O Brand gelatin (sm)
* 1 cup Milk,cold
* 1 package JELL-O Vanilla Pudding (sm)

Directions:

STIR boiling water into gelatin. Dissolve completely; cool to room temperature, about 30 minutes.

POUR milk into mixing bowl. Add pudding mix, Beat with wire whisk until well blended, 1-2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended.

POUR into 13x9" pan. Refrigerate until well firm (3 hours).

TO CUT Jigglers(tm). Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.

Lacy Valentine Cake

Ingredients:

Dough

* 5 1/2 cups all-purpose flour
* 1/2 cup sugar
* 2 envelopes Fleischmann's RapidRise Yeast
* 1 1/2 teaspoon salt
* 1/2 cup each of water, milk, and butter or margarine
* 2 large eggs
* 1 tablespoon melted butter

Cherry-Almond Filling

* 1/2 cup chopped maraschino cherries, well drained
* 1/2 cup chopped slivered almonds, toasted
* 1/4 cup sugar

Almond Glaze

* 1 1/2 cup powdered sugar, sifted
* 2 1/2 tablespoons milk
* 1/2 teaspoon almond extract

Directions:

In a large bowl, combine 1-2/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120-130 degrees F).



Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each to 24-x7-inch rectangle. Brush each with melted butter to within 1/2-inch of edges.

Sprinkle with Cherry-Almond Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet.

Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals.

Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees for 20-25 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.

Cherry-Almond Filling: Put maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds, and sugar. Stir to blend.

Almond Glaze: In a small bowl, combine powdered sugar, milk, and almond extract. Stir until smooth.

Layered Peanut Butter Lovers Delight

Ingredients:

* 1 1/2 cup chopped peanuts -- divided
* 1 cup flour
* 1/2 cup butter
* 8 ounces cream cheese -- softened
* 12 ounces whipped topping
* 1 cup confectioners' sugar
* 1/2 cup creamy peanut butter
* 1 package chocolate instant pudding
* 1 package vanilla instant pudding
* 2 1/2 cups milk
* 1 cup chocolate syrup

Directions:

Mix 1 Cup peanuts with 1 Cup flour and the softened stick of butter. Blend together and press in 13x9" pan. Bake for 20 minutes at 300F. Cool.

Cream the cream cheese with the peanut butter and 1 Cup confectioners' sugar with electric mixer. Blend in 1 Cup whipped topping with a spoon. Spread on cooled crust carefully.


Blend instant puddings into cold milk. Spread on top of first layer. Spread remaining whipped topping on top of 2nd layer. Drizzle chocolate syrup on top of whipped topping. Sprinkle with remaining half cup chopped peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or refreeze leftovers.

Lobster Alfredo

Ingredients:

* 2/3 cup lobster hornemeat
* 2 ounces melted butter
* 8 ounces heavy cream
* 2 teaspoons garlic
* 2/3 cup grated Parmesan
* 4 tablespoons chives
* 1/8 teaspoon salt
* 12 ounces pasta

Directions:

Ladle butter into heated pan. Add lobster hornemeat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.

Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit.

Top with 2 tablespoons of chives.