I always have trouble writing Valentine’s Day menus because I never used them myself. I would serve my sweetie’s favorite foods but if you are stumped or if you want something different, here are some other ideas for you!
Valentine’s Day Dinner For Two
- Make it simple. The red velvet cake roll in today’s menu is fun to make for special occasions but if, for some reason, you run out of time and need something fast, bake the red velvet cake mix as directed and use the filling recipe to frost it.
- Dip Twizzlers into melted white chocolate for a treat instead of pretzels. Roll them in Valentine sprinkles for something extra special. You could also dip strawberry Twizzlers in melted milk chocolate.
- For a very easy dessert, layer chunks of angel food cake, drizzle with chocolate sauce. Top with whipped cream and raspberries.
Asparagus Wrapped with Bacon
Sparkly Raspberry Drink
Red Velvet Cake Roll
2 tsp. canola oil
4 boneless, skinless chicken breasts*
Salt and pepper to taste
3 Tbsp. orange juice
1/4 cup raspberry jam
Fry the chicken in oil (about 5-7 minutes on each side) until cooked but not tough. When it is almost done, add orange juice and jam to the pan, mixing and letting it boil to thicken. Take out the chicken and serve with the sauce.
*You can use other less expensive pieces of chicken. If you do, you might need to adjust the cooking time and possibly drain off some of the drippings before adding the other ingredients.
Asparagus Wrapped in Bacon
Wrap each piece of asparagus with a slice of bacon. Broil or grill until bacon is crisp.
Sparkling Raspberry Drink
Chill ginger ale. Add 2 Tbsp. frozen white grape juice concentrate to each 12 oz. of ginger ale. Drop 2-3 raspberries in each glass.
Red Velvet Cake Roll
1 box red velvet cake mix (2 layer cake size)
water, eggs and oil to add to cake mix (see adjustments below)
2 pkgs. (3 oz.) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla
Cut a piece of waxed paper to fit the bottom of a jelly roll pan and grease the pan. Mix cake mix according to the directions on box, except cut back slightly on the water and oil. (For example, if it calls for 1 cup of water, use 3/4 cup and if it calls for 1/3 cup oil, use 1/4 cup. You are just removing a few tablespoons.)
Pour the mix into the jelly roll pan and bake at 350 degrees for 15-20 minutes. Check and if it is browning too quickly, turn it down a little.
After the cake is baked, lay a cotton dish towel on a flat surface and sprinkle well with powdered sugar. Carefully and quickly flip the cake onto the towel. Peel away the waxed paper. Starting at the short end, roll up the cake, including the towel, and chill in the refrigerator for 1 hour.
While the cake is chilling, beat the filling ingredients together. Gently unroll the cake and spread with the filling. Re-roll, leaving the towel behind. Place on a platter and chill a couple of hours until the filling is firm.
Sometimes cake rolls will crack. Don’t panic. Cover it with chocolate frosting, lots of powdered sugar or serve it sliced with some whipped cream.
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