3 cups mixed nuts and seeds of your choice (i.e. sunflower seeds, cashews, almonds, pecans)
8 cups rolled oats
2 tsp cinnamon
2 cups coconut
2 cups bran
1 cup honey
1 cup grape seed oil
2 tsp vanilla extract
2 cups mixed chopped dried fruit of your choice (i.e. cranberry, apricot, pineapple)

Instructions:

Preheat oven to 325 F.

In a large mixing bowl, combine nuts and seeds, oats, bran, coconut and cinnamon and mix well.

Heat honey in a small saucepan, until very runny. Add oil and vanilla. Pour into the dry ingredient mixture and combine well.

Spread the mixture into 2 large roasting dishes and bake in the oven for about 45 minutes. Stir occasionally. The mixture should be golden brown and crisp. Allow mixture to cool, then add dried fruit and combine.

Store in airtight containers and enjoy for breakfast.

Related posts:

1. Orange and Coconut Freezy
2. Sweet Potato Side Dish with Honey
3. Quick Choco-Peanut Butter Crispies

Ingredients:

3 oz chilled good quality champagne
1/2 oz cognac
2 dashes Angostura Bitters
1 sugar cube

Instructions:

Place a sugar cube into a champagne flute and soak with the bitters. Add the cognac and fill the glass with champagne.

Garnish with a lemon twist placed on the rim.

Enjoy with your loved one!

Related posts:

1. Valentine’s Day Smoked Oyster and Bacon Appetizer
2. Valentine’s Pear Dessert

4 lb boneless pork roast
1 cup cranberries, finely chopped
1 tsp grated orange peel
1/4 cup honey
Salt and pepper to taste
Pinch of ground cloves
Pinch of ground nutmeg

Instructions:

Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

Related posts:

1. Grilled Rib Roast with Gusto
2. South of the Border Grilled Burritos
3. Quick Mandarin Pork Steaks

Ingredients:

1 ripe banana, peeled and sliced
1 ripe mango, peeled and sliced
1 tsp sugar
1 tsp lemon juice
1/2 cup raspberries
2 cups cottage cheese
1 tsp apricot jelly

Instructions:

In a large bowl, combine sugar and lemon juice. Add banana and mango slices and stir, so that the fruit is well coated.

Use a fine mesh strainer and press the raspberries with the back of a spoon. Extract all the raspberry juice.

In a small pot on very low heat, melt the apricot jelly and stir in the raspberry juice.

Divide the cottage cheese in 4 individual bowls and cover with the fruit slices. Drizzle with raspberry sauce and enjoy this delicious and light dessert.

Related posts:

1. Coronation Chicken with Mango
2. Quick Banana Nut Bread
3. Quick Banana Caramel Pie

1 cup basmati rice
6 radishes, halved and sliced
1/2 cup red pepper, diced
1/2 cup red onion, diced
2 cooked beets, sliced (about 1 1/2 cups)
1/4 cup fresh chives, snipped
2 tbsp fresh dill, chopped

Dressing:

1/4 cup white wine vinegar
2 tbsp prepared horseradish
1 tbsp whole-grain mustard
1 tsp salt
1 tsp sugar
Black pepper to taste
1/2 cup olive oil

Instructions:

Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

Related posts:

1. Quick Grilled Chicken Salad
2. Quick Black Bean Salad
3. Quick Mediterranean Pasta Salad

Ingredients:

1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper

Instructions:

Cook pasta according to package instruction and drain.

In a heavy saucepan, melt the butter and add the prosciutto. Saute on low heat for one minute. Then stir in the flour and cook for a further 3 minutes. Gradually add the whipping cream, while constantly stirring with a wire whisk. Continue cooking for a further 5 to 6 minutes or until the sauce begins to thicken.

Add the peas, Parmesan, pepper, chives and parsley. Bring to a simmer until heated through. Toss with the cooked fettuccini and serve immediately.

Related posts:

1. Easy Romantic Valentine’s Day Seafood Pasta
2. Quick Creamy Pasta and Vegetables
3. Quick Creamy Chicken Fettuccine

2 cups smoked oysters
1/4 cup vegetable oil
3 tbsp garlic, minced
1/2 lb bacon strips, cut in thirds
Toothpicks

Instructions:

Wrap bacon slice around an oyster and place toothpick through to hold it together.

Heat vegetable oil in a skillet, add garlic. Then fry bacon wrapped oysters until the bacon is nice and crisp. Remove from the skillet and place on paper towel to drain.

A great appetizer for your Valentine’s Day date!

Related posts:

1. Potato Soup With Bacon Bits
2. Grilled Oysters in the Shell
3. Easy Romantic Valentine’s Day Seafood Pasta

Ingredients:

1/4 lb angel hair pasta
2 tbsp butter
2 tbsp olive oil
10 medium shrimp, cleaned
2 garlic cloves, minced
Pinch of salt and pepper
1 1/2 tbsp freshly chopped parsley
1/8 cup Parmesan cheese

Instructions:

Cook angel hair pasta according to package directions and drain.

In the meantime, in a skillet, heat olive oil and butter over medium heat. Add garlic and saute until golden brown. Remove garlic from skillet and discard. Add shrimp, salt, pepper and parsley to oil and cook until shrimp turn pink. Remove skillet from heat.

Toss with spaghetti and add parmesan and remaining parsley.

Serve immediately with garlic bread and a tossed salad.

Related posts:

1. Garlicky Shrimp
2. Grilled Buttery Lemon Herb Shrimp Bites
3. Quick Creamy Pasta and Vegetables

2 cups water
1/4 cup sugar
1 piece cinnamon stick (about 3)
2 tbsp lemon juice
4 firm pears

Sauce:

1/4 cup cream (half-half)
1/4 cup sugar
1 oz unsweetened chocolate
2 tbsp butter
1 tsp almond extract

Instructions:

In a two quart microwave safe casserole dish, combine water, sugar, lemon juice and cinnamon. Microwave at HIGH (100% power) for 4 minutes, covered.

In the meantime, pare pears, cut thin slice off each bottom so that pear will stand up. Leave the stems on.

Place pears in the casserole dish with hot syrup and microwave covered at HIGH for 10 minutes. Turn the pears after 5 minutes. Chill for at least 2 hours or overnight.

Sauce:

In a medium size bowl, combine cream and sugar. Microwave, uncovered, at HIGH for two minutes, After 1 minute, give it a quick stir. Add the chocolate and microwave for another 30 seconds. Stir until the chocolate has completely melted. Add almond extract and butter and stir until melted.

Spoon 2 tablespoons of chocolate sauce onto each dessert plate, top with a pear and pour another tablespoon of sauce on top.

Serve immediately!

Related posts:

1. Poached Pears
2. Quick Walnut Choco-Fudge
3. Quick Fruit Dessert a-la Mode

Ingredients:

4 medium size baking potatoes
Olive oil
Sea salt

Kidney Bean Mixture:

15 oz can red kidney beans, drained
7 oz cream cheese
2 tbsp chilli sauce
1 tsp ground cumin

Instructions:

Preheat oven to 400 Fahrenheit.

Score a cross on top of the potato and rub the top of the potato with olive oil. Place on a baking sheet and cook in the oven for about 45 – 60 minutes or until tender. Cut the potatoes open at the scored cross lines and season with salt, then fill with the kidney bean mixture.

In the meantime, heat the kidney beans in a pan, add the cream cheese, chili sauce and ground cumin and mix well.

Related posts:

1. Crispy Baked Potato Skins
2. Baked Pork Chops and Roasted Vegetables
3. Sweet Potato Side Dish with Honey