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Melt My Heart Shrimp Cocktail

What a fun appetizer to start out your romantic night. Add a little champagne and you have the perfect beginning of a Valentine’s night to remember.

Ingredients

• 1/2 C ketchup
• 1/2 C chili sauce
• 1/4 C prepared horseradish
• 1 T lemon juice
• 1 T Worcestershire sauce
• 12 jumbo cocktail shrimp

Instructions

• Pour the ketchup and chili sauce into a mixing bowl.
• Fold the horseradish into the mixture.
• Pour the lemon juice and Worcestershire sauce into the mixture.
• Whisk the ingredients together until completely combined.
• Cover and chill in the refrigerator at least one hour.
• Place the cocktail sauce in a bowl and place in the middle of a serving plate.
• Spread the shrimp around the bowl on the plate.

Romantic Recipes to Compliment a Romantic Evening

1. Melt My Heart Shrimp Cocktail
2. Love Fruit in Sparkling Champagne
3. Apricot Ticklers
4. Romantic Raspberry Bubbly
5. Cherryish Me Valentine
6. Bride and Groom Soup
7. Seductive Strawberry Bisque
8. Pucker Up Lemon Soup
9. My Heart Belongs to You Cola Gelatin
10. Strawberry Champagne Finger Cake
11. Mocha Hearts a la Crème
12. Pink Rose Mousse

Melt My Heart Shrimp Cocktail

What You Need:
1/2 C ketchup
1/2 C chili sauce
1/4 C prepared horseradish
1 T lemon juice
1 T Worcestershire sauce
12 jumbo cocktail shrimp

How to Make It:
Pour the ketchup and chili sauce into a mixing bowl.
Fold the horseradish into the mixture.
Pour the lemon juice and Worcestershire sauce into the mixture.
Whisk the ingredients together until completely combined.
Cover and chill in the refrigerator at least one hour.
Place the cocktail sauce in a bowl and place in the middle of a serving plate.
Spread the shrimp around the bowl on the plate.

What a fun appetizer to start out your romantic night. Add a little champagne and you have the perfect beginning of a Valentine’s night to remember.

Love Fruit in Sparkling Champagne

What You Need:
2 egg yolks
1/2 C sugar
2 t cornstarch
1 C milk
1 t vanilla extract
1/4 C whipping cream, beaten until stiff
1/4 C Asti Spumante
1 qt. fresh strawberries

How to Make It:
Place the egg yolks into a saucepan.
Add the sugar and cornstarch to the egg yolks.
Place the pan over low heat.
Stirring continuously slowly add in the milk.
Up the heat to medium and allow the mixture to cook 5 minutes or until thick enough to coat a wooden spoon.
Remove from the heat and refrigerate until cool about 30 minutes.
Stir in the vanilla.
Fold in the stiff whipping cream.
Add the Asti Spumante and mix until well combined.
Serve chilled as a dip for the strawberries.

This is a wonderful appetizer to begin your Valentines dinner with. Add some candlelight, soft music and warm conversation and you are sure to have a night you both will always remember.

Apricot Ticklers

What You Need:
2 shots of apricot brandy
Champagne

How to Make It:
Divide the brandy between 2 champagne glasses
Fill the each glass 2/3 full of the champagne.

Any flavor of brandy works well in these little nose ticklers. If you prefer not to indulge in the alcohol apricot drink flavoring and sparkling water can be used instead.

Romantic Raspberry Bubbly

What You Need:

2 shots Chambord
Rose champagne
4 fresh raspberries
How to Make It:
Pour the shots of Chambord into 2 fluted glasses.
Fill each glass with the Rose champagne.
Add 2 fresh raspberries to each glass.

Serves: 2

Raspberry juice and sparkling water can be used in place of the alcohol if you prefer.

Cherryish Me Valentine

What You Need:

4 maraschino cherries with stems
1 shot cherry juice
Club soda

How to Make It:
Fill 4 slots in an ice cube tray with water about 1/2 full.
Submerge the cherries into the water with the stems standing straight up.
Freeze about 3 hours or until completely frozen.
Pour 1/2 shot of the cherry juice into 2 wine glasses.
Fill the wine glasses 2/3 full of the club soda.
Add 2 cherry filled ice cubes to each glass.

Serves: 2

You can use pomegranate juice or even grape juice if you wish in the drink. The cherries work well with the pomegranate juice but replace them with seedless red grapes if you use grape juice.

www.RecipesMania.com Recipes for Two Page 8 of 14
Bride and Groom SoupBride and Groom SoupBride and Groom SoupBride and Groom SoupBride and Groom Soup Bride and Groom Soup Bride and Groom SoupBride and Groom SoupBride and Groom Soup Bride and Groom SoupBride and Groom SoupBride and Groom SoupBride and Groom SoupBride and Groom Soup Bride and Groom SoupBride and Groom Soup
What You Need:
3 C chicken broth
1/2 lb ground beef
1/2 lb ground pork
1/4 C dry bread crumbs
3 eggs, divided
1/4 t dried basil
1/4 t dried parsley
1 C Parmesan cheese, grated and divided
1 C spinach leaves, chopped
How to Make It:
Place the chicken broth in a saucepan over medium heat.
Bring the broth to a gentle boil.
Place the beef and pork together in a mixing bowl.
Add the bread crumbs, 1 egg, the basil, parsley and 1/4 C of the Parmesan cheese.
Use your hands to thoroughly mix the ingredients together.
Form the mixture into medium size meatballs.
Place the meatballs into the chicken broth carefully.
Cover the pan and simmer on low 15 minutes or until the meatballs are no longer pink.
Remove the lid and place the spinach leaves into the pot.
Recover and simmer an additional 7 minutes.
In a bowl combine the remaining 2 eggs and the remaining 3/4 C of Parmesan cheese.
Pour into the simmering mixture.
Stirring continuously, cook the mixture for 2 more minutes.
Serve immediately.
Serves: 2
If you prefer you can use all beef, all pork or ground turkey in this recipe.
www.RecipesMania.com Recipes for Two Page 9 of 14
Seductive Strawberry Bisque Seductive Strawberry BisqueSeductive Strawberry Bisque Seductive Strawberry BisqueSeductive Strawberry Bisque Seductive Strawberry Bisque Seductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry Bisque Seductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry BisqueSeductive Strawberry Bisque Seductive Strawberry BisqueSeductive Strawberry Bisque
What You Need:
1 (10 oz) pkg. frozen strawberries with syrup, thawed
1/2 C cold water
2 T cornstarch
1 C sour cream
2 C half and half
3 T strawberry liqueur
How to Make It:
Place the strawberries with the syrup in a saucepan over medium heat.
Bring the mixture to a brisk boil.
Whisk the cold water and cornstarch together in a bowl.
Add the mixture to the strawberries in the pan.
Stirring continuously, cook the mixture for 3 minutes.
Pour the mixture into a bowl and allow it to cool to room temperature.
Fold in the sour cream once the strawberry mixture is cool.
Pour in the half and half and the liqueur.
Whisk until all the ingredients are incorporated together well.
Cover the bowl and place in the refrigerator to chill for at least 30 minutes.
Serves: 2
There’s nothing like chilled bisque to start out the perfect romantic dinner. Add a few whole strawberries and a dollop of whipped topping as a garnish.
www.RecipesMania.com Recipes for Two Page 10 of 14
Pucker Up Lemon Soup Pucker Up Lemon Soup Pucker Up Lemon SoupPucker Up Lemon SoupPucker Up Lemon SoupPucker Up Lemon SoupPucker Up Lemon SoupPucker Up Lemon Soup Pucker Up Lemon SoupPucker Up Lemon SoupPucker Up Lemon Soup Pucker Up Lemon SoupPucker Up Lemon Soup
What You Need:
2 T butter, cubed
1/2 C flour
3 C chicken broth, divided
1/2 C milk
1/2 C half and half
1 C cooked chicken, cubed
2 t lemon juice
1/4 t salt
1/8 t pepper
1/8 t nutmeg
4 lemon slices
How to Make It:
Melt the butter over medium heat in a soup kettle.
Stir in the flour and continue stirring until the mixture is smooth.
Carefully pour in 1 C of the chicken broth, the milk and the half and half.
Bring the mixture to a brisk boil.
Cook, stirring continuously, until the sauce has thickened.
Carefully add in the cubed chicken, the lemon juice, the sat, pepper and nutmeg.
Stir to combine the ingredients together well.
Pour the remaining chicken broth into the kettle.
Continue cooking over medium heat for 30 minutes or until completely heated through.
Garnish each bowl of soup with 2 lemon slices.
Serves: 2
This soup is tasty but not filling. It’s the perfect beginning to a romantic meal. The chicken can be left out if you prefer.
www.RecipesMania.com Recipes for Two Page 11 of 14
My Heart BMy Heart BMy Heart BMy Heart BMy Heart B My Heart B My Heart Belongs to You Co elongs to You Coelongs to You Coelongs to You Coelongs to You Co elongs to You Co elongs to You Coelongs to You Coelongs to You Coelongs to You Coelongs to You Coelongs to You Coelongs to You Cola GelatinGelatin Gelatin GelatinGelatin
What You Need:
1 (15 oz) can dark sweet cherries, pitted
1 (20 oz) can crushed pineapple
1 (3 oz) box black cherry gelatin
1 (3 oz) box strawberry gelatin
1 (12 oz) can cherry cola, cold
1/2 (8 oz) bar of cream cheese, room temperature
How to Make It:
Drain the cherries and the pineapple reserving 1 1/2 C of the juice.
Place the juice into a saucepan over high heat.
Bring the juice just to a boil.
Place both boxes of gelatin into a mixing bowl.
Pour the boiling water over the gelatin and whisk until completely dissolved.
Pour the cherry cola into the bowl.
Place the mixture into the refrigerator and chill until partially thickened, about 45 minutes.
Place the sweet cherries and the pineapple into a mixing bowl and stir to combine.
Fold the fruit into the thickened gelatin.
Place the cream cheese into a separate bowl and beat with an electric mixer on low speed until smooth.
Fold the cream cheese into the gelatin until well combined.
Cover and chill at least 2 hours or until the gelatin has firmed.
Serves: 2
Sometimes cherry cola can be a little too sweet. If this is the case for you add regular cola instead of cherry cola to the gelatin.
www.RecipesMania.com Recipes for Two Page 12 of 14
Strawberry Champagne Finger Cake Strawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger Cake Strawberry Champagne Finger Cake Strawberry Champagne Finger CakeStrawberry Champagne Finger Cake Strawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger Cake Strawberry Champagne Finger CakeStrawberry Champagne Finger CakeStrawberry Champagne Finger Cake Strawberry Champagne Finger Cake
What You Need:
1 (18.25 oz) box white cake mix
2 large egg whites
2/3 C white wine
2/3 C cherry juice
1/2 lb strawberries
1/4 C semisweet chocolate chips
How to Make It:
Spray a large baking pan with a non stick cooking spray and dust with flour.
Place the oven temperature on 350 and allow the oven to heat while mixing the cake.
Place the cake mix into a large mixing bowl.
Add in the egg whites.
Pour the wine and juice into the mixture.
Use an electric mixer on medium speed and beat the mixture 4 minutes or until well combined.
Pour the batter evenly into the prepared baking pan.
Bake 22 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely.
Once the cake has cooled break into pieces.
Fill 2 dessert cups 2/3 full of the cake pieces.
Place strawberries into each cup.
Melt the chocolate in a microwave safe bowl on high for 1 minutes or until the chocolate has completely melted being sure to stir every 30 seconds.
Drizzle the chocolate over the top of the dessert.
Serves: 2
Cut the strawberries in half or chop them if you prefer. The fun part is eating the cake pieces with your fingers and feeding each other the chocolate laced strawberries.
www.RecipesMania.com Recipes for Two Page 13 of 14
Mocha Hearts a la CrèmeMocha Hearts a la CrèmeMocha Hearts a la Crème Mocha Hearts a la Crème Mocha Hearts a la CrèmeMocha Hearts a la Crème Mocha Hearts a la CrèmeMocha Hearts a la Crème Mocha Hearts a la Crème Mocha Hearts a la CrèmeMocha Hearts a la CrèmeMocha Hearts a la CrèmeMocha Hearts a la CrèmeMocha Hearts a la CrèmeMocha Hearts a la Crème
What You Need:
1/3 C heavy cream
1 (3 oz.) pkg. cream cheese, softened
2 oz. semisweet chocolate, melted
2 t instant coffee
1 T hot water
1/8 t orange extract
How to Make It:
Place the cream into a mixing bowl and beat with an electric mixer on medium speed until soft peaks form.
Place the cream cheese into another bowl.
Add the melted chocolate.
Dissolve the instant coffee in the hot water and add it to the cream cheese.
Pour in the orange extract.
Beat on medium speed until thoroughly combined and the mixture is smooth.
Fold the cream mixture into the chocolate.
Line two heart shaped ceramic molds with dampened cheesecloth, being sure the cheesecloth hangs over the sides.
Fill each mold with the chocolate mixture.
Fold the overlapping cheesecloth over the filling.
Refrigerate at least 3 hours or until chilled through.
Remove the hearts from the molds with the cheesecloth handles and place on a plates.
Discard the cheesecloth and serve the hearts immediately.
Serves: 2
Heavy cream is much easier to whip if the bowl and the beaters are chilled first.
A metal bowl will chill much faster than a glass bowl for this purpose. Coffee liqueur can be substituted for the orange extract if prefer.
www.RecipesMania.com Recipes for Two Page 14 of 14
Pink Rose Mousse Pink Rose MoussePink Rose Mousse Pink Rose MoussePink Rose MoussePink Rose Mousse Pink Rose MoussePink Rose MoussePink Rose MoussePink Rose Mousse Pink Rose Mousse
What You Need:
3 C frozen rhubarb
1 C + 1 T cold water, divided
12 T sugar, divided
2 t lemon juice
2 t unflavored gelatin
1 C frozen raspberries, thawed
3/4 C heavy whipping cream
How to Make It:
Pour 3/4 C of the water into a large saucepan and place the pan over medium heat.
Add the rhubarb to the water.
Stir in 6 T of the sugar and the lemon juice.
Bring the mixture to a brisk steady boil.
Reduce the heat to low, cover the pan and allow the rhubarb to cook 10 minutes or until fork tender.
Drain the rhubarb, return it to the pan and set aside.
Pour a 1/4 C of the water into a small mixing bowl.
Sprinkle the gelatin into the water and let it stand.
Place the raspberries and the remaining water into the blender.
Puree the raspberries until smooth.
Strain the raspberries to remove any seeds then add the mixture to the rhubarb.
Stir the gelatin mixture into the fruit mixture.
Place the pan over low heat and cook the mixture for 3 minutes or until the gelatin has completely dissolved, being sure to stir often.
Remove the pan from the heat and set aside to cool just slightly.
Place the whipping cream and remaining sugar into a mixing bowl.
Beat with an electric mixer on medium speed for 5 minutes or until stiff peaks form when you lift the beaters out of the mixture.
Fold into the fruit mixture.
Spoon the fruit mixture into 2 dessert glasses.
Cover and refrigerate at least 4 hours before serving.
Serves: 2
Top these little delights with a dollop of whip topping and a fresh raspberry before serving. Fresh rhubarb and raspberries can be used. The measurements will remain the same.