Valentine's Day Recipes

Happy Valentine's Day

Celebrate Valentine's Day with a romantic dinner for two!

Valentine's Day is a day to express your love, and to celebrate the spirit of love.

Valentine's Day is named in honor of Saint Valentine, who lived during the Roman times. There is a belief that when Valentine died, he left a note to his jail keeper's daughter which was signed, "Your Valentine." People have been sending similar messages to their loved ones since then.


As a special, I am offering you the opportunity to purchase this absolutely wonderful Recipe Book for valentine's day recipes, they have one of the best selections for valentine recipes with 148 all time favorite valentine recipes...That's 148 RECIPES all together!


You can purchase this book for personal use for $14.95 or for $7.00 more, you can purchase RESELL RIGHTS and be able to sell the book to others and keep 100% of the monies collected.


Check out the recipes below that I've included from the book. And if you like these you'll like the other 141 recipes included in the book, which is in PDF format. If you'd like to purchase the complete book, click HERE to read more about this special offer!

Victorian Gingerbread Valentines


  • 2 1/2 cups unsifted flour

  • 2 tsp cinnamon

  • 1 1/2 tsp ginger

  • 1/2 tsp ground cloves

  • 1/4 tsp salt
  • 1/2 cup margarine
  • 1/2 cup packed down brown sugar
  • 1/3 cup dark corn syrup
  • 1 large egg


In large bowl, sift together:

  • flour

  • cinnamon

  • ginger

  • cloves

  • and salt.


Blend together margarine and brown sugar until smooth.


Add corn syrup and egg; beat well.


Add dry ingredients, about one-third at a time, mixing until smooth after each addition.


Chill dough one hour.


Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decorations or for a second batch of cookies.)


Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern.


Place hearts on cookie sheet. Decorate as desired.


Bake at 350 degrees for 15 to 20 minutes until golden.


Remove and place on wire racks to cool.


Store in covered container.

Peaches In Spiced Red Wine


  • 2 large peaches

  • 1/2 cup dry red wine

  • 3 TBLS sugar

  • 1/8 tsp ground cardamom


Blanch peaches in medium saucepan of boiling water 30 seconds.


Transfer to bowl of cold water using slotted spoon.


Pull off peel, using small sharp knife.


Pit and slice peaches.


Transfer peaches to medium bowl.


Add all remaining ingredients to peaches and mix to dissolve sugar.


Refrigerate at least 20 minutes, stirring occasionally, before serving.

Pink Popcorn Surprises


  • 7 cups popped corn

  • 3 cups miniature marshmallows

  • 2 TBLS butter or margarine

  • 1/4 tsp salt
  • few drops red food color
  • 8 lollipops


Measure popped corn into large buttered bowl.


In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth.


Stir in food color.


Pour mixture over corn in bowl.


Toss gently to coat.


With buttered hands quickly shape mixture around lollipops into 3 inch balls.

Queen of Hearts Strawberry Tart




* 1/2 cup butter, melted

* 1 teaspoon sugar

* 1 cup flour



* 4 cups whole strawberries, hulled

* 1 1/2 cup warm water

* 1 1/2 cup sugar

* 4 tablespoons corn starch

* 1 package (3-ounce size) strawberry gelatin mix

* 2 drops red food coloring

* Whipped cream


Preheat oven to 400 .

Mix all crust ingredients and pat into a 9-inch pie plate.

Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned .


Arrange whole strawberries in the crust.


In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear.

Add gelatin and stir until dissolved.

Add food coloring.

Pour over the strawberries that are in the crust.


Chill well. Top with whipped cream before serving.

Raspberry Chocolate Heart Tart


  • 1 purchased refrigerated pie pastry for 9-inch pie (or a homemade 9-inch pie pastry)

  • 1 cup Semi-Sweet Chocolate Morsels

  • 2/3 cup Sweetened Condenses Milk

  • 2 tsp vanilla extract
  • 2 cups raspberries, rinsed and dried
  • Sifted powdered sugar


Preheat oven to 4250 F.


Place pastry circle with plastic removed on lightly floured surface; roll out slightly.

Trim small amount of pastry away to form heart shape.

Place heart on ungreased baking sheet.

Turn edges under 1/2 inch; flute.

Prick pastry with tines of fork.


Bake for 10 to 12 minutes or until golden brown.

Cool completely on baking sheet on wire rack.


Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on high (100%) power for 1 minute; stir.

Microwave at additional 10-second intervals, stirring until smooth.

Stir in vanilla extract.

Spread over crust.

Refrigerate for a few minutes or until chocolate is set.


Arrange raspberries over chocolate; sprinkle with powdered sugar.

Valentine Cherry Cream Cheese Cookies




* 1 cup powdered sugar

* 1 cup oleo

* 1 egg

* 2 teaspoons vanilla

* 2 cups flour



* 1 cup powdered sugar

* 2 teaspoons flour

* 3 ounces cream cheese

* 1 teaspoon vanilla

* 1/2 cup coconut

* 1/2 cup chopped maraschino cherries -- drained



* 1/4 cup chocolate chips

* 1 teaspoon oleo

* 1/4 cup powdered sugar

* 3 teaspoons water


Mix sugar and oleo.

Add egg and vanilla.

Stir in flour.

Cover and refrigerate for 1 to 2 hours.


Shape dough into balls.

Place 2" apart on cookie sheet.

With thumb, make imprint in each cookie.

Bake for 12 to 15 minutes in a preheated 350 degree oven.

Remove from cookie sheet and cool.


Mix filling and fill cookie center with 1/2 teaspoon of filling.

In saucepan, melt chocolate chips and oleo.

Mix in rest of ingredients and drizzle over cookies.

Valentine's Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two


  • 2 (8 oz. ea) beef tenderloins

  • salt and pepper

  • 1 tablespoon butter

  • 3 tablespoons chopped shallots

  • 1 tablespoon green peppercorns

  • 1 cup beef broth

  • 1 tablespoon whole grain Dijon mustard

  • 2 tablespoons heavy cream

  • 2 tablespoons brandy

  • 2 tablespoons chopped chives for garnish


Salt and pepper beef on both sides.

Heat butter in medium skillet on medium heat.

Add beef; cook 5 min; turn, cook another 5 min.

Remove to platter; tent with foil to keep warm.

In same skillet, add shallots and peppercorns.

Cook 2 min. or until soft.

Add broth, mustard, cream and brandy.

Cook 5 min. or until reduced to 1/2.

Place beef on serving plates.

Top with sauce, garnish with chopped chives.

View site map
Contact us for info
Copyright/Privacy Policy

Valid HTML 4.01 Transitional


February is Valentine's Month!