Fundoo Times
Valentine's Day dinner is always a special part of the day and to make it more romantic, surprise her with a home cooked meal.

Valentine's Day Dinner

Taking your valentine to a cheap restaurant once again like last year, as you are already much over your budget? Then skip the idea. Yes, you heard it right; skip taking her to a restaurant and treat her with a nice home-cooked meal. We know it sounds difficult keeping in mind your culinary skills, but it will be much better than a cheap date. It is a great idea as everyone loves surprises, especially when they can see the labor which went into it. Make your beloved feel special by treating her with a multi-course meal and she'll surely appreciate your effort. Don't be nervous about the quality of the food, as your date is going to spare you even if the food isn't cooked well. Along with the food, keep in mind to prepare a romantic setting for her, with light romantic music playing in the background.

Valentine's Day Dinner Recipes


Cherry Coke Salad

  • 1 can (15 oz) Pitted, Dark, Sweet Bing Cherries
  • 1 can (20 oz) Crushed Pineapple
  • 1 box (3 oz) Black Cherry Jello
  • 1 box (3 oz) Strawberry Jello
  • 1 can (12 oz.) Coca-Cola, chilled
  • 1/2 cup finely chopped Pecans, Walnuts or Slivered Almonds
  • 4 oz Cream Cheese, softened
  • Drain the canned cherries and the canned pineapple, reserving 1-1/2 cups juice.
  • In a microwave oven or on the stove top, heat the reserved fruit juice until it starts to boil.
  • In a large bowl, dissolve both boxes of Jello in the hot fruit juice and stir.
  •  Stir in the chilled Coca-Cola. Chill the mixture until partially thickened.
  • Mix the drained bing cherries, drained pineapple, and nuts together. Beat the cream cheese until light and fluffy.
  • Fold the beaten cream cheese and the fruit mixture into the partially thickened jello mixture.
  • Chill in a large serving bowl until firm or pour the mixture into a mold and chill until firm.
Side Dish

Cheddar & Chive Twice Baked Potatoes

  • 2 extra large Baking Potatoes
  • 1/4 cup Sour Cream - regular or light
  • 1/4 cup Milk
  • 2 T Butter
  • 2 T Chives
  • 1/2 cup Shredded Cheddar Cheese
  • 1/2 tsp. Salt
  • Dash of Pepper
  • Pierce the potatoes with a fork & bake in a preheated oven at 400º for about 1 hour or until tender.
  • Cut the potatoes in half and scoop out the inside pulp. If the potatoes are too hot to handle, hold them with a tongues.
  • In a medium bowl, combine the baked potato pulp, sour cream, milk, butter, salt and pepper. Beat at medium speed with an electric mixer until light and fluffy.
  • Stir in the chives and shredded cheddar cheese. Spoon the potato mixture back into the baked potato skins.
  • Bake for an additional 20 to 25 minutes or until lightly browned.
Main Course

Cornish Game Hens with Bread Stuffing

  • 1/4 cup Butter
  • 1/2 cup finely chopped Celery
  • 1 /2 cup finely chopped Onion
  • 2 T dried Parsley
  • 8 oz Bread Cubes
  • 1 can Chicken Broth - divided
  • 2 tsp. Seasoned Salt
  • 2 T dried Parsley
  • 2 Cornish Game Hens, giblet packs removed
  • Melt the butter in a large skillet. Add the chopped celery and onion. Saute over medium heat until barely tender.
  • Reduce heat to simmer. Add 1 cup chicken broth and the bread cubes. Stir for about a minute or two until all the bread cubes are moistened.
  •  Remove from heat. Stir in the seasoned salt and parsley; set aside.
  • Rinse the hens inside and out; pat dry.
  • Spoon the stuffing mixture into the cavities of the hens. Wrap a small piece of aluminum foil over the ends of the drumsticks on each hen. Place in a shallow roasting pan.
  • Lightly brush each one with additional melted butter. Pour the remaining chicken broth into the bottom of the pan.
  • Roast in a preheated oven at 400º for about 40 to 45 minutes, basting with broth halfway through.

Chocolate Eclair Dessert Cake

  • 2 boxes (3 oz. size) Instant Vanilla or Instant French Vanilla Pudding Mix
  • 3 cups Milk
  • 1 tub (8 oz.) Frozen Whipped Topping, thawed
  • 1 box (16 oz.) Graham Crackers
  • 1 can ready-to-spread Dark Chocolate Frosting
  • Use a 9" x 13" covered cake pan for this recipe. Line the bottom of the pan with graham crackers.
  • In a large mixing bowl, combine the pudding mix and 3 cups milk. Beat at medium speed for 2 minutes.
  • Fold in the whipped topping. Spread half of the pudding mixture over the graham crackers.
  • Add a second layer of graham crackers.
  • Add the rest of the pudding mixture and cover it with a third layer of graham crackers. Chill for 2 hours.