These easy-to-cook options offer couples a cheaper, more convenient alternative for a Valentine's Day dinner. From the pot roast to the dessert options, this multiple-course meal offers the intricacies of eating out, while staying in the comfort of your own home for the romantic holiday.
- 1 3- to 31/2 -pound boneless beef pot roast (rump, chuck, or round)
- 1 tablespoon vegetable oil
- 4 cups regular Cola
- 1 can (10.5-ounce) cream of mushroom soup
- 1 envelope French onion soup mix
- 1 yellow onion, sliced
- 4 carrots, cut into 1-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup water
- 2 tablespoons all-purpose fl our
- 2 teaspoons balsamic vinegar
Season roast with salt and pepper. In a nonstick skillet, heat oil over medium high heat. Brown roast on all sides. In a 5-quart slow cooker, whisk together Cola, cream of mushroom soup, and French onion soup mix. Arrange onion, carrots and potatoes in slow cooker. Top with roast.Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Remove roast and vegetables to a serving platter. Cover lightly with foil.Transfer liquid from slow cooker into a medium saucepan. In a small bowl, combine the water and flour. Pour into saucepan. Cook and stir over medium heat until thickened. Season with balsamic vinegar, salt, and pepper. Serve meat and vegetables with gravy.
- 1 container (8-ounce) frozen whipped topping, thawed
- 1 container (6-ounce) cherry yogurt
- 3 cups cubed red velvet cake
- 1 can (21-ounce) cherry pie filling
In a medium bowl, stir together the whipped topping and cherry yogurt. Set aside.In a parfait glass, place 1/4 cup of the cake cubes. Top with 1/3 cup of the yogurt mixture and 2 tablespoons of cherry pie filling. Repeat layers using 1/4 cup cake cubes, 1/3 cup yogurt mixture, and 2 tablespoons pie filling. Garnish with a maraschino cherry and a White Chocolate Heart. Repeat with remaining 5 parfait glasses. Serve immediately or chill for up to 2 hours.For the white chocolate hearts: In a microwave safe bowl, heat 12 ounces of white candy coating, stirring every 15 seconds until melted and smooth. In another microwave-safe bowl, heat 6 ounces of pink candy coating, stirring every 15 seconds until melted and smooth. Pour the melted white candy coating onto a rimmed baking sheet. Drizzle the melted pink candy coating over the top.Cool and let harden. Use a heart-shape cookie cutter to cut hearts from the hardened candy.
- 1 box (1-pound 21/4-ounce) moist white cake mix
- 11/4 cups extra-dry Champagne or sparkling wine
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 can whipped white frosting
Line 60 mini muffin cups with paper liners (or bake in batches if you don’t have enough tins). Preheat the oven to 350°.In a large mixing bowl, combine cake mix, Champagne, oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Divide batter among muffin cups. Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Remove from oven and cool completely.Empty the frosting into a bowl. Tint to the desired pink with a few drops of food coloring. Using a pastry bag fitted with a medium star tip, pipe a rose on each cupcake, circling around the top of each cupcake twice. Decorate with rose petals and edible pearls.Tip: Be sure to get organic, unsprayed roses from a florist. Edible pearls are available at crafts and cake decorating stores.
- 3/4 ounce Godiva White Chocolate Liqueur
- 3/4 ounce Baileys Original
- 3/4 ounce Smirnoff Cake
Fill a cocktail shaker with ice. Add all ingredients. Cover and shake vigorously. Strain into a chilled cocktail glass. Garnish with a Godiva heart chocolate set on rim of glass