Valentine’s Day Compilation

Hey everybody, we thought out of all the recipes we’ve posted, these were the ones that’d be great to serve on Valentine’s Day:


Crawfish Veronica


Mushroom Ragoût with cheese ravioli

DSC_0488 copy 2

Poblano Cream Pasta with Shrimp


Raspberry Swirled Cheesecake Pie

DSC_0513 copy

Red Velvet Hot Cocoa

These are just suggestions though for what to fix on Valentine’s Day. You never have to stick to the classic Valentine’s Day food. If you and your loved one want to eat something like pizza tomorrow, then you enjoy eating you some pizza !

Take care everybody !

Red Velvet Hot Cocoa


  • 2 cups milk (we used whole milk)
  • 2 cups water
  • 1 cup semisweet chocolate chips (we used Nestle semisweet chocolate mini morsels)
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp. sugar
  • 2 oz. cream cheese
  • 2 tsp. vanilla extract
  • 4 tsp. red liquid food coloring (we used 6 tsp.*)
  • Whipped cream and additional cocoa powder, optional (we used Whipped-Cream Cutouts, recipe below)


  1. Take a large pot out and add the first 5 ingredients to it, stirring to combine. Set the pot over medium heat, stirring constantly until boiling occurs. Turn the heat down to low and let it cook for 5 minutes or until it’s thickened slightly, stirring occasionally during that time. Add the cream cheese into the pot, stirring until it’s completely melted and smooth**. Take the pot off the heat and mix in the extract and food coloring. Pour the hot cocoa into 4 mugs, topping with the whipped cream and cocoa powder (if you’re using them).

*When we mixed in the 4 teaspoons of food coloring, our cocoa did not look like the shade of red that you expect with red velvet. We tried adding an extra 2 teaspoons of food coloring and it didn’t make much difference so we just stopped adding in more. The only reason we could think of as to why it didn’t turn out a brighter shade of red is because we used mini morsels rather than regular-sized chocolate chips.

**Most of the cream cheese did melt but we had some tiny little bits that just weren’t melting even after 15 minutes of stirring. We decided to just move on after those 15 minutes of stirring.

Whipped Cream Cutouts


  • Whipped cream (from scratch, canned, Cool Whip)  (we used Reddi Wip)


  1. Spread a 1-inch* layer of whipped cream out onto a parchment-lined baking sheet, placing it in the freezer for at least an hour to get the whipped cream frozen (we left ours in for an hour and a half). Take a metal cookie cutter (we used a heart-shaped cookie cutter) and cut out as many of your chosen cookie cutter as you can. Place it on top of the hot cocoa and enjoy !

*It took an entire 6.5 oz. can of Reddi Wip to get an 1-inch layer big enough to get 4 hearts (from a 2 1/4-inch wide cookie cutter) from it.

DSC_0513 copy

This hot cocoa tastes good but isn’t nearly as sweet as the pre-packaged cocoa mix. It’s nice being able to have the whipped cream hearts with the cocoa and it not being super sweet ! This is a cute drink to have on Valentine’s Day !

The Red Velvet Hot Cocoa recipe came from Woman’s World and the Whipped Cream Cutouts recipe came from Rachael Ray.

We weren’t paid in any form to promote Nestle, Cool Whip, Reddi Wip, Woman’s World, or Rachael Ray.

Take care everybody !

Raspberry Swirled Cheesecake Pie


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten (we used large eggs)
  • 1 graham cracker crust (9 in.)
  • 1 can (21 oz.) raspberry pie filling, divided


  1. Preheat your oven to 350 degrees. Take a large mixing bowl out and place the cream cheese and sugar in it. Using a hand mixer, beat them together until it’s a smooth mixture (we had ours on low speed). Add the eggs into the bowl, continuing to beat on low just long enough for everything to get blended together (make sure you scrape the bottom, some of the cream cheese will stick to the bottom otherwise). Pour the cheesecake batter into the crust. Take 1/2 cup of the raspberry pie filling and by the tablespoonful, drop it over the cheesecake batter. Cut through the batter using a knife to create a swirl*.
  2. Place the pie in the oven to bake for 35 to 45 minutes or until the filling is set (we went with 38 minutes). Place the leftover raspberry in a covered container and place it in the fridge until the cheesecake is ready to be served.
  3. Place the pie on a wire rack and let it cool for 1 hour before placing it in the fridge for 2 hours, only covering the cheesecake once it feels like it’s completely cooled. Top individual portions with extra raspberry pie filling.

*You could follow their instructions and create swirls but you could also try and create other designs with the raspberry pie filling like this idea for Valentine’s Day:

DSC_0496 copy

Serves 8.

DSC_0502 copy 2DSC_0509

We’re used to eating no-bake cheesecake so we weren’t sure what to expect with this but it turned out great ! The cheesecake had this wonderful creaminess to it and the crust provided a nice crunchy contrast. It may not be the fastest dessert you could make, but we think this is a fairly easy dessert to serve on Valentine’s Day or any day really that you’ve got a hankering for cheesecake !

This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Take care everybody !