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Easy and Economical Valentine’s Day Recipes

January 25, 2013

Here are 3 recipes that I’ll be demonstrating on a T.V. segment about Valentine’s Day.  In actuality, these recipes could be used to celebrate any occasion because they are favorites – especially the red hot chili cream cheese dip. Crowds will form around that particular dish uttering words like “addictive” and “amazing.”  And, it is SO simple to make – as are the other recipes.

Cape Cod

2 ounces vodka
4 ounces cranberry juice

Shake vodka and cranberry juice vigorously in a cocktail shaker filled with ice. Strain into a chilled glass.  Add a slice of lemon/lime on the rim of the glass for garnish/decoration.


1 oz vodka
1/2 oz triple sec
1/2 oz  lime juice
1/2 oz cranberry juice

If desired, serve in sugar frosted glasses by dipping the rim into water/lemon/lime juice and then dipping the rim of the glass into sugar. Shake vodka, triple sec, lime juice and cranberry juice vigorously in a shaker with ice. Strain into a martini glass and serve.

Red Hot Chili Cream Cheese Dip 

1 8 ounce package of cream cheese

½ cup of Franks’s Redhot Sweet Chili Sauce OR melted pepper jelly

Place block of cream cheese in the middle of a serving dish and bring to room temperature.  Pour your sauce of choice – either the chili sauce or melted pepper jelly.  To melt pepper jelly, microwave in a small dish for 30 seconds or until liquid enough to pour over the cream cheese.

Serve the dip with your choice of crackers, chips, cut-up vegetables or a mixture.

Red Velvet Cake 

½ cup unsalted butter – room temperature

1 ½ cups sugar

2 eggs – room temperature

1 tsp. Mexican vanilla

3 TBSPS. Cocoa

2 TBSPS. red food coloring

1 tsp. baking soda

1 tsp. salt

2 ½ cups sifted flour

1 cup buttermilk

1 TBSP. white vinegar

Preheat oven to 350°.  Spray 3, 9” round cake baking pans with baking spray with flour. Set aside.

In a large mixing bowl, cream together butter and sugar with an electric mixer.  Add eggs one at a time, beating well after each addition. Mix in vanilla.

In a small bowl, mix the cocoa and food coloring to form a paste.  Add this paste to the butter mixture and blend together.

In a separate large bowl, sift together the baking soda, salt and flour. Add the flour mixture alternately with the buttermilk to the butter mixture.  Add the vinegar with the last of the buttermilk and blend well.

Pour batter into the prepared pans and bake in preheated oven for 20 – 25 minutes or until a toothpick comes out clean.  Remove from oven and let cool for 15 – 20 minutes in the pans.  Then, remove from pans to wire racks and let cool completely.  Frost tops and sides with white icing.

White Icing 

1 cup of milk

3 TBSPS. flour

½ tsp. salt

1/2 cup (1 stick) unsalted butter

4 cups powdered sugar

2 tsps. Mexican vanilla

Stir together milk, flour and salt in a saucepan. Cook and stir over medium heat until thick.  Remove from heat and let cool to room temperature.

In a large mixing bowl, cream butter, powdered sugar and vanilla with an electric mixer.  Add the cooked milk mixture and beat well.

One Comment leave one →
  1. February 9, 2013 5:42 pm

    Reblogged this on Cooking Up a Storm With Miss Polly and commented:
    Here are some two great drinks and a great Red Velvet Cake for Valentine’s Day from Medora….

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