What's For Dinner? Valentine's Day Inspiration

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Strawberry Cheesecake Microwave Cake   

1 strawberry cake mix

cup white chocolate chips

1 (3 oz. box) cheesecake pudding mix

16 oz. sour cream

cup oil

3 eggs

Garnish: whipped topping and fresh Strawberry fans.

Directions:

Spray your pan lightly and dust with flour or sugar (works best with Baker's Joy).

Whisk eggs and pudding mix together

Add remaining ingredients, blending well

Drop batter into Fluted pan and microwave on high 12-14 minutes.   (Watch your cake after 10 minutes if you microwave runs hot.) Works best if your have a turntable in your microwave. If not, rotate every 4-5 minutes.

Invert cakes immediately, but leave pan over the cake for 10 minutes. Cool.

Garnish (powdered sugar, fresh strawberry fans made with your Egg Slicer, fresh mint) as desired.

*** Note:   Cake must be eaten warm or as soon as it cools.  Because it is made in the microwave, the gluten hardens as it cools and sits.  Not a cake to make ahead or for leftovers....

 Original recipe from Pampered Chef

Strawberry Butter
Via permission Angie Pitre of Echoes of Laughter

It takes 3 simple ingredients:

1 cup of butter

 1 cup of strawberry jam or preserves {And yes, I do think that blackberry jam or raspberry jam would work just as well!} 

2-3 cups of powdered sugar 

Mix well until you have the consistency of a whipped butter. Thick but not runny.

 Then spoon butter into small, clean jars and embellish however you like.

Store the Strawberry Butter in the fridge until gift-giving time.

Serve Strawberry Butter at room temperature with biscuits, muffins or toast.

 You could also tuck a themed spreader into the ribbon and give the butter with a batch of biscuits or muffins.

Strawberry Soup Dessert...   via permission from Angie at Echoes of Laughter

Base:
2 cups strawberries
1 c. brown sugar ( I have cut this back to 1/2 cup)
1 c. water
1 large orange
2/3 c. white wine {You can leave this out if you prefer, but it does add to the depth of flavor.}
1 c. plain yogurt (I have used both regular yogurt & Greek yogurt}

Directions:
Place brown sugar & strawberries in food processor/blender and puree 1 minute. Pour strawberry mixture into a bowl.
Take orange and squeeze out fresh orange juice into strawberry mixture. Add white wine. Stir. Add yogurt. If too thick, add water. If too thin, add more pureed strawberries. You want the soup to be somewhat thick.

To serve, ladle the soup base into bowls and finish off with a scoop of vanilla or strawberry ice cream in the middle of the soup, with more fresh strawberries sliced on top. I also usually garnish with some whipped cream and a little finely chopped mint.

The ice creams melts down into the soup as you eat it, and it is oh-so-delicious and decadent!!

Store any uneaten soup in the fridge. I usually make double batches because it disappears so fast!