For Valentine’s Day this year, I had a dinner party on Saturday night for 10 people.  I don’t like forced holidays so on February 14th I will be home relaxing and not fighting crowds.  I keep the decor simple but theme based with red everywhere and each of my guests was told to wear red!  The menu-tried three new appetizers which all came out fantastic-love to have people to test my recipes.  And, we had tenderloin, salmon, Asparagus Wraps. Seafood Stuffed Potatoes, Salad, Salmon Bisque (True North sent me fresh salmon which was the hit of the night).  Dessert-Red Velvet Cake, Valentine shaped King Cake and homemade chocolate peanut candies to take home for favors.  What a fun night with lots of wine!!  Of course, I used recipes from Too Hot in the Kitchen!

Valentine’s Day Dinner 2011

Ready to entertain

Holiday party decorations don’t have to be complicated and expensive.  I picked up my placemats, napkins and charges at a discount store.  For flowers, I just bought a bouquet of small roses, baby breath, and cranberries,  Fill your vases with cranberries–I like small vases for a dinner party so people can see each other…but any size vase works.  Then, fill with water and add flowers. Candles are a wonderful accent so I lit small tea candles on the table to add to the festive ambience.  Accents of red, gold and ivory make an elegant holiday tablescape.

Keep it red for decorations: Easy Holiday Tablescape

Fig, Caramelized Onion, Prosciutto, and Goat Cheese Pizza

You’ve heard that the way to a man’s heart is through his stomach but have you ever wondered just what are the foods to put your sweetheart in the mood? One of the most fun chapters, Food for the Mood, in my new cookbook, Too Hot in the Kitchen: Secrets to Sizzle At Any Age, will tell you just that! Did you know that oysters are high in zinc content, a mineral that aids in the production of testosterone, leading to the rumor that Casanova consumed over 50 oysters in a day to boost his libido? And if you want to spice things up in your kitchen, don’t forget to add the heat since “hot food” generates a physiological response as when you get excited!

Figs are considered a symbol of fertility and revered as an aphrodisiac as in this delicious Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza. Figs are also chocked full of nutrients and fiber, so why wouldn’t you tempt your loved one with this dish?!

Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza from Too Hot in the Kitchen: Secrets to Sizzle At Any Age,

Turn pizza into an alluring palate pleasing masterpiece.

Makes 8 servings

1 teaspoon plus 1 tablespoon olive oil, divided

1 small onion, thinly sliced

Pinch of sugar 1 (12-ounce) thin pizza crust

2 tablespoons orange marmalade

4 ounces figs, sliced in thirds

2 ounces prosciutto, cut into pieces

1/2 cup crumbled goat cheese

1/4 cup shredded part-skim mozzarella cheese

1 teaspoon dried rosemary leaves, optional

1. In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring occasionally, about 10 minutes until start to turn golden. Add sugar and continue cooking until caramel color. Set aside to cool.

2. Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat cheese and mozzarella on crust.

3. Sprinkle with rosemary, if desired. Bake 10-15 minutes or until cheese is melted and crust crisp.

Nutritional information per serving:

Calories 281 Calories from fat 34% Fat 10g Saturated Fat 4g Cholesterol 16mg Sodium 279mg Carbohydrate 38g Dietary Fiber 4g Sugars 12g Protein 6g Dietary Exchanges: 2 starch, 1/2 fruit, 1/2 lean meat, 1 1/2 fat

Spicy Advice: Figs are high in fiber and potassium. Can’t find figs, just substitute dates.

Foods For the Mood – Are You Hot in Your Kitchen? Fun Facts!

Easy Red Velvet Cake or Trifle

Planning on making a special Valentine’s Day meal? Last year I had a few couple friends over for a red and pink themed dinner and it was so fun! Even if you have no plans for February 14^th, make it fun for the whole family with this Easy Red Velvet Cake. Perfect this time of year, the dessert also holds one of my favorite “make-it-work” stories. When my Mother was making this cake for a family gathering, the layers fell apart. My motto is ‘if a chocolate soufflé falls, serve it as a chocolate pudding…never start over!’ She was upset, but I told her just to grab a trifle bowl, and the outcome was the most popular dessert of the night, Red Velvet Trifle. Add fresh fruit, such as red strawberries for a stunning presentation everyone will love. I can never decide which way to make it so the choice is yours!

Easy Red Velvet Cake from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Perfect for Christmas, Valentine’s Day, or any special occasion, this southern classic never goes out of style. Take a short cut by using cake mix to effortlessly prepare a beautiful and deliciously rich luscious cake.

Makes 16–20 servings

1 (18.25-ounce) box yellow cake mix

2 tablespoons cocoa

1/4 cup canola oil

1 egg

3 egg whites

1 (1-ounce) bottle red food coloring

1 cup skim milk

1 tablespoon vinegar

Cream Cheese Icing (recipe below)

1. Preheat oven to 350°F. Coat three 9-inch round cake pans with nonstick cooking spray.

2. In a mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In a small bowl, combine milk and vinegar, and add to mixing bowl. Mix until well combined.

3. Pour batter into prepared pans and bake for 15–20 minutes or until a toothpick inserted comes out clean. Cool layers on a rack and ice with Cream Cheese Icing.

Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1 teaspoon vanilla extract

1. In a mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla. 

Nutritional information per serving

Calories 272, Calories from fat 29%, Fat 9g, Saturated Fat 4g, Cholesterol 23mg, Sodium 246mg, Carbohydrate 45g, Dietary Fiber 0g, Sugars 35g, Protein 3g, Diabetic Exchanges: 3 carbohydrate, 2 fat

Terrific Tidbit: For another fantastic dessert option, turn this cake into a trifle by layering cake, cream cheese icing, and nonfat whipped topping in a trifle or glass bowl.

Easy Red Velvet Cake – One of my Favorite Cakes

Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake