Valentine's Day is right around the corner! I've always preferred to cook a nice meal for my hubby rather than go out and fight the crowds :) I thought I would share this with you all in case you want to do the same. Enjoy!

 A ROMANTIC DINNER FOR TWO:

STEAK MARSALA

POTATOES AUGRATIN

LEMON-PEPPER ROASTED ASPARAGUS

CHOCOLATE-COVERED STRAWBERRIES

STEAK MARSALA                     

FOR THE STEAKS:

4 petite steak filets

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 2 minutes.  Place steaks in skillet and sear for exactly 2 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 12 minutes.  Remove from the oven and let them rest for 10 minutes. 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

MELISSA’S POTATOES AUGRAUTIN

2 large baking potatoes, washed and cubed

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1-cup sour cream

1 (8-ounce) bag sharp cheddar, shredded

In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes.  Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender.  You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often.  Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

LEMON-PEPPER ASPARAGUS

1 bunch fresh asparagus, washed and trimmed

Olive oil

Salt, pepper and lemon-pepper seasoning

Place the asparagus on a baking sheet in a single layer and drizzle with olive oil.  Sprinkle seasonings over asparagus and roast in the oven on 425 for 12 minutes.

CHOCOLATE COVERED STRAWBERRIES

Fresh strawberries, rinsed and dried off

Dipping chocolate (you can find this on the baking aisle)

Melt the chocolate in the microwave according to package directions.  Dip each strawberry in the chocolate and place on a piece of wax paper.  They will set up quicker if you place them in the fridge for about 15 minutes J

It's snowing!! I thought y'all might like to have this recipe again :) My bowl is outside on the table...just waiting for it to fill up! Enjoy :)

SNOW - ICE-CREAM

10 cups fresh snow

½ cup sugar

2 tablespoons powdered sugar

1 cup milk or whipping cream

2 teaspoons vanilla

Mix all together and serve immediately J  Delicious!

Here are some great Christmas treats that you may like to try! Merry Christmas to you all!

CHICKEN-SRIRACHA BITES

SHRIMP COCKTAIL

CAPRESE’ BITES

SANTA HAT FRUIT KABOBS

RAVIOLI BITES

CHOCOLATE-ROLO COOKIES

RUEBEN PINWILLS

CHICKEN-SRIRACHA BITES

1 lb. bacon

1 pack chicken tenders (8-10 tenders) cut into bite-size pieces

Salt, pepper, garlic powder & onion powder

4 tablespoons Sriracha sauce

4 tablespoons honey

1 teaspoon pepper

Toothpicks

Season the chicken pieces with salt, pepper, garlic powder and onion powder.  Cut the bacon down the middle and wrap each bite-size piece of chicken with a piece of bacon and secure it with a toothpick.  Place the bacon-wrapped chicken in a baking dish.  Mix the Sriracha sauce, honey and pepper together and pour evenly over the bacon-wrapped chicken.  Bake at 375 for 35 to 45 minutes.  Let cool before serving.

SHRIMP COCKTAIL

16 to 20 jumbo shrimp with shells on (this is about 1lb.)

1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag

1 large lemon, quartered

4 tablespoons salt

2 tablespoons vinegar

1 cup zesty cocktail sauce

2 heaping teaspoons prepared horseradish

Parsley and lemon for garnish

In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.  It’s also fun to buy the tiny clear cups, place a tablespoon sauce in the cup and garnish with 2 shrimp.

CAPRESE BITES

Cherry tomatoes cut in half

Fresh mozzarella balls cut in half

Fresh basil

Toothpicks

Place a small piece of basil on the toothpick then a slice of tomato and a slice of mozzarella.

SANTA HAT FRUIT KABOBS

Green grapes

Banana slices

Fresh strawberries, tops sliced off

Mini marshmallows

Tooth picks

Place a grape, then a banana slice, a strawberry slice and mini marshmallow on top.  These are adorable!

RAVIOLI BITES

1 (8-ounce) package of refrigerated mini ravioli

1 jar marinara sauce

Fresh basil for garnish

Appetizer spoons (you can find these at Party City)

Cook the ravioli according to the package directions and drain well.  Place a teaspoon of warmed sauce into each spoon.  Place 2 ravioli on top of the sauce and garnish with fresh basil.

ROLO-CHOCOLATE COOKIES

2 ¼ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 t. vanilla

2 eggs

1 cup chopped pecans

1 (9-ounce) package Rolo candies

1 T. sugar

4 ounces vanilla-flavored almond bark

In a small bowl, combine flour, cocoa and baking soda.  In another large bowl, beat sugars and butter until light and fluffy and then add vanilla and eggs, mixing well.  Gradually add flour mixture and ½ cup of the pecans.  For each cookie, with well-floured hands, shape 1 tablespoon of dough around each Rolo candy, covering completely.  In a small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar.  Press one side of the cookie into the sugar mixture.  Place nut side up 2” apart on an ungreased cookie sheet.  Bake at 350 for 10 minutes.  Cool completely then place cookies on wax paper.  Melt the almond bark in a microwave and drizzle over cookies.

REUBEN PINWELLS

1 sheet of frozen puff pastry, thawed

2 tablespoons Thousand Island dressing (I recommend Marie’s)

4 thin slices of deli corned beef

¾ cup shredded Swiss cheese

½ teaspoon onion powder

½ cup shredded sauerkraut, drained very well.

Gently roll out the puff pastry with a rolling pin.  Spread Thousand Island dressing evenly over pasty.  Next place the corned beef slices on the pastry.  Top with remaining ingredients and carefully roll up.  Using a bread knife, gently cut ½” slices and place them on a baking sheet sprayed with cooking spray.  Bake at 400 for 15 minutes.  Serve with extra Thousand Island dressing, if desired.

These are pure holiday joy!! My sis-in-law, Connie Friday, shared this recipe with me a few weeks ago when she was visiting from Texas. They are most delicious, cheesy wafer you will ever put in your mouth! These little jewels also make for a great gift during this season!

CRANBERRY-PECAN CHEESE WAFERS

1-½ cups chopped pecans

1-½ cups chopped sweetened dried cranberries

2 cups butter, softened

1 (16-ounce) block of sharp cheddar cheese, freshly grated

1 ½ teaspoons salt

1 ½ teaspoons cayenne pepper

4 cups all-purpose flour

Parchment paper

Preheat oven to 350.  Bake pecans in a single layer in a pan for 8 to 10 minutes until toasted, and stir halfway through.  Let them cool.  Add chopped cranberries to a small pot of boiling water.  Cover the pot and turn the burner off.  After 15 minutes, place the cranberries in a colander and let them drain well.  Take paper towels and blot them to remove all excess moisture.  This step is very important. 

Beat butter and next 3 ingredients at medium speed.  A stand-up mixer works best for this.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12-inch logs) and wrap each in plastic wrap.  Chill 8 hours or up to 3 days.  Preheat the oven to 350.  With a very sharp knife, cut each log into ¼-inch slices.  Place on the parchment paper-lined baking sheets.  Bake for 18 minutes.  Remove from the oven and let them cool completely about 20 minutes.  This recipe makes about 18 dozen.

Here is a delicious meal to serve on Thanksgiving or any other day :) Enjoy :)

CHICKEN & DRESSING CASSEROLE

SAVORY GREEN BEANS

CARROT SOUFFLE’

CRANBERRY-PINEAPPLE JELL-O SALAD

CHICKEN & DRESSING CASSEROLE

1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing

2 sticks real butter melted in 2 cups hot water

¼ cup chopped green onions

½ cup diced celery

1 cup real mayo

¾ t. salt & pepper

2 ½ cups cooked chicken, chopped

2 eggs

1 ½ cup whole milk

2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with green onions, celery, mayo, salt and pepper Mix well with stuffing mixture.  In a greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that.  Top the chicken with the rest of the stuffing mixture.  Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 325 for 40 minutes.  Take out and spread with grated cheese and bake 5 minutes longer or just until the cheese melts.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.

SAVORY GREEN BEANS

1 package of salt pork

2 tablespoons butter

1 large onion, sliced

2 teaspoons each of salt, pepper and Cajun seasoning

4 cups water (or enough just to cover the green beans)

1 lb. frozen green beans (I like the Italian cut)

Chop the salt pork into large pieces and place in a heavy-duty pan and cook for 15 minutes on medium high.  You’ll want to stir it often so that it doesn’t stick.  Add about ¼ cup water after cooking the salt pork for about 5 minutes.  Once the salt pork has browned, remove it with a slotted spoon, reserving as much of the drippings as possible.  Discard salt pork.  Add 2 tablespoons of butter and the chopped onions.  Sauté the onions for about 10 minutes.  Next add the green beans, seasonings and water, and bring to a boil.  Once boiling, reduce heat to simmering, cover and cook for an hour, stirring occasionally.    Serves 8.

CARROT SOUFFLE’

1 pound bag frozen sliced carrots (never use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. self-rising flour

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1-quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

CRANBERRY-PINEAPPLE JELL-O SALAD

1 (20-ounce) can crushed pineapple, drained but save the juice

2 small boxes strawberry Jell-O

1 (16-ounce) can whole berry cranberry sauce

2/3 cup chopped walnuts

Drain the pineapple very well, reserving the juice.  Add enough cold water to the pineapple juice to equal 3 cups.  Pour into a saucepan and bring to a boil.  Place the Jell-O in a large mixing bowl and add pineapple juice and water mixture to the Jell-O.  Stir for 2 minutes and then stir in the cranberry sauce and crushed pineapple, mixing well, and then stir in the nuts.  Pour into a small, square dish and refrigerate at least 3 hours or overnight.