Red roses, pink hearts, the sweet smell of flowers and the decadent taste of chocolate? You’ve guessed it, it’s Valentine’s Day, the most romantic day of the year!
Below you’ll find all kinds of recipes to make this day stress free and fun. From a tasty selection of cocktails to a delicious Valentine’s dinner, including a mouthwatering Molten Chocolate Peanut Butter Cake, you’ll find everything you need to make this night a memorable celebration.
BAVARIAN WILD BERRY COSMOPOLITAN
INGREDIENTS:
● 1 cup water
● Lipton® Bavarian Wild Berry Pyramid Tea Bags
● 2 Tbsp. sugar
● 2 Tbsp. pomegranate juice
● 2 Tbsp. vodka
● 1 Tbsp. lime juice
● 1 Tbsp. orange liqueur
DIRECTIONS:
1. Pour boiling water over Lipton® Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze, then stir in sugar; chill.
2. In shaker filled with ice, combine tea with remaining ingredients. Shake well, then strain into chilled martini glasses. Garnish, if desired, with orange or lime curl and blackberries.
* Substitution: For a non-alcohol version, simply omit vodka and orange liquor and add 3 Tbsp. orange juice.
SANGRIA TEA SPARKLER
INGREDIENTS:
● 1/2 cup Lipton® Lemon Sweetened Iced Tea Mix
● 3 cups cold water
● 2 cups chilled grape juice
● 1 lemon, sliced
● 1 lime, sliced
● 1 orange, sliced
● 1 peach [or nectarine ], cut into chunks
● 2 cups chilled club soda
DIRECTIONS:
1. Combine all ingredients except soda in large pitcher; chill. Just before serving, add soda.
SPARKLING POMEGRANATE TEA PUNCH
INGREDIENTS:
● 1/2 cup Lipton® Lemon Sweetened Iced Tea Mix
● 1 cup pomegranate juice
● 1 bottle (32 oz.) chilled seltzer
DIRECTIONS:
1. Combine pomegranate juice with Lipton® Lemon Sweetened Iced Tea Mix in 2-quart pitcher; chill.
2. Just before serving, add seltzer.
3. Serve over ice and garnish, if desired, with fresh fruit. Also terrific with Lipton® Wild Raspberry Sweetened Iced Tea Mix.
MINTY CHOCOLATE TEA GRANITA
INGREDIENTS:
● 1 cup boiling water
● 4 Lipton® Bedtime Story Caffeine-Free Herbal Pyramid Tea Bags
● 1/2 cup sugar
● 2 cups milk
● 1/4 cup chocolate syrup
DIRECTIONS:
1. Pour boiling water over Lipton® Bedtime Story Caffeine-Free Herbal Pyramid Tea Bags; cover and brew 5 minutes.
2. Remove Tea Bags and squeeze. Stir in sugar until dissolved, then stir in remaining ingredients. Pour into 9 x 9-inch baking pan. Cover and freeze granita, stirring twice with a fork, 2 hours or until frozen.
3. To serve, stir with fork, then scoop into ice cream dishes. Garnish, if desired, with whipped topping, additional chocolate syrup and mint.
TIP: To make MINTY CHOCOLATE TEA ICE POPS, pour tea mixture into ice pop mold, freeze 1 hour, then insert popsicle sticks. Freeze until firm.
CREAMY ASIAN SHRIMP CEVICHE
INGREDIENTS:
● 2 Tbsp. lime juice
● 1 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
● 1 lb. medium cooked shrimp
● 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
● 1 green onion, thinly sliced
● 1 tsp. low sodium soy sauce
● 1/2 tsp. finely grated fresh ginger
● 1 Tbsp. fresh cilantro (optional)
DIRECTIONS:
1. Combine lime juice with Knorr® Reduced Sodium Chicken flavor Bouillon in small microwave-safe bowl and microwave at HIGH 30 seconds or until hot; cool slightly.
2. Combine bouillon mixture with remaining ingredients in medium bowl. Garnish, if desired, with chopped fresh cilantro leaves.
TIP: Also terrific with chopped shrimp and served on plantain chips.
CHIPOTLE FLANK STEAK WITH CREAMY CILANTRO SAUCE
INGREDIENTS:
● 1 1/2 cups Hellmann’s® or Best Foods® Light Mayonnaise
● 1 can (7 oz.) chipotle peppers in adobo sauce
● 2 Tbsp. lime juice
● 1 lb. boneless flank steak
● 2 Tbsp. chopped fresh cilantro
● 1/2 tsp. garlic salt
DIRECTIONS:
1. Process 3/4 cup Hellmann’s® or Best Foods® Light Mayonnaise, chipotle peppers and lime juice in food processor or blender until smooth.
2. Arrange steak in baking dish. Rub both sides with mayonnaise mixture. Cover and marinate in refrigerator 30 minutes.
3. Meanwhile, combine cilantro, garlic salt and remaining 3/4 cup Mayonnaise in small bowl; cover and chill.
4. Grill steak, turning once, 8 minutes or until desired doneness. Slice steak and serve with cilantro sauce.
SLOW COOKER MOLTEN CHOCOLATE PEANUT BUTTER CAKE
INGREDIENTS:
● 12 Tbsp. Country Crock® Spread, melted
● 1 box (18.25 oz.) Devil’s food cake mix
● 1 box (3.9 oz.) instant chocolate pudding & pie filling
● 1 cup creamy peanut butter
● 1 container (8 oz.) sour cream
● 1 cup milk
● 4 eggs
● 1 cup semi-sweet chocolate chips, (about 6 oz.)
DIRECTIONS:
1. Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Country Crock® Spread; set aside.
2. Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
3. Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
4. Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels.
5. Serve cake warm and, if desired, with Breyers® Natural Vanilla Ice Cream.
* If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.
For more delicious recipes visit: www.ViveMejor.com
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