Valentine’s Day Recipes— Show Your Love and Share Your Love |

Valentine’s Day has always been one of my favorite holidays. One, because I have an intense love of sugar cookies , and two, I love to find fun and creative ways to show my hubby and kids my love. I don’t know about you, but I feel like good food is a great way to show your love and share you love. So I rounded up some of my best recipes so that you can make this one of the best Valentine’s Days yet!

Main Dishes

It’s always romantic to eat spaghetti and meatballs on Valentines! And these meatballs are to die for!

Spaghetti and Meatballs

find recipe HERE.

Heart Pizza is another tradition we have for our Valentine’s dinner. My pizza crust recipe is to. die. for.! I promise you have never had crust this good! I usually double the recipe and make one Mediterranean pizza (just like the recipe) and then I make a second one with cheese and pepperoni (kid favorite).

Heart Pizza

find recipe HERE.

This is a really great one that EVERYONE loves! Super easy to throw together and mostly done in a crockpot.

Crock Pot Pesto Ranch Chicken

5 large boneless skinless chicken breasts

6 ounce jar of pesto

1 package Ranch Dressing Seasoning Mix

1/2 cup chicken broth

1 package McCormick or Lipton Alfredo Seasoning Mix (Add at the end of cook time)

Penne Pasta (I love the Brown Rice Pasta, or Whole Wheat Pasta)

Additions that make it seriously yummy: chopped sundried tomatoes, chopped artichoke hearts

Serve over noodles of choice or rice.

Directions:

Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
When the chicken in the crockpot is done, add a prepared package of McCormick or Lipton Alfredo mix, stir, let warm, and enjoy!

Add at the end of cook time:

chopped sundried tomatoes

chopped artichoke hearts

Serve over noodles of choice or rice.

Makes 8 servings

Chicken and Biscuit Pie

Filling:

2 Tbs. butter

1 c. finely chopped onion

1 c. carrots, chopped

4 rib celery, finely chopped (about 1 cup)

3/4 c. flour

1 1/2 c. chicken stock or broth

1 ½ c. milk

1 tsp. dried sage

1 tsp. dried thyme

2 ½ c. chicken, shredded (can do less chicken and more veggies)

2 c. vegetables of your choice (you can use frozen mix, I use carrots, green beans, peas)

Salt and pepper

Biscuit topping:

2 c. flour (I use half white, half wheat)

1 Tbs. baking powder

1 tsp. sugar

½ tsp. salt

¼ c. cold unsalted butter, cut into ¼ inch pieces

¾ c. milk

Melt the butter on the stovetop in a sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.

Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.

Remove the pan from the stovetop and heat the oven to 375 degrees. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your finger tips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.

Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about ½ inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake extras separately, on a lightly greased pie plate, for about 15 minutes.)

Bake the potpie until the biscuits are golden brown and the filling is bubbly about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.

* This meal is great for company. I like to have fun with the shapes of the biscuits on top for holidays or birthdays. You can cut your own shapes or use any cookie cutters.

Breakfast

Protein Pancakes

Find recipe HERE

Kneader’s French Toast

(Not healthy, but extremely yummy– Danger, Danger! 😉 )

I found this recipe years ago HERE. One of the best things I ever did..

Ingredients:

1-2 loaves of Kneaders Chunky Cinnamon Bread (cut into 8 slices)

(if you don’t have a Kneader’s by you, use any sort of cinnamon bread)

8 eggs

3 cups milk

1 tablespoon brown sugar

3/4 teaspoon salt

1 tablespoon vanilla

butter

Butter baking dish generously. Slice bread. Whisk together eggs, milk, brown sugar, salt and vanilla. Dip each piece of bread into the mixture (the recipe calls for you to actually pour the mixture over the top of the bread when it is in the dish, but I was worried that it would make the bread super soggy). Cut butter into pieces and place a piece over each slice of bread. Refrigerate for an hour. Bake at 350 for 45-50 minutes.

Kneader’s Caramel Syrup

1 cup brown sugar

1 cup Karo syrup

1 cup heavy cream

Whisk ingredients together and heat on the stove until smooth.

Serve french toast with syrup, whipped cream and berries.

and don’t forget the heart bacon…

Cookies

My favorite sugar cookie recipe…

Swig Sugar Cookies

(no picture yet… but these are seriously amazing! I got this recipe from HERE)

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golfball sized ball of dough and place it on your cookie sheet.

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick thebottom of a glass in it. This is going to be your cookie

press. Firmly press it into the center of your dough ball.

You want your dough to spill out over the sides of the glass. If there is a lip its even better. Bake at 350 for 8

minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx. one 2lb Package of Powdered Sugar (I never use the whole

thing but love having extra on hand just incase I

add too much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are readyto serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving.

There is definitely something for everyone here! We hope all of you have a wonderful Valentine’s Day! For more Valentine’s Day tradition ideas, go HERE. And of course, catch up on #RunninRomance HERE.

Much love to you from us at MarathonMomma.com

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