Valentines Creamy Jigglers Recipe

Ingredients:

    * 2 1/2 cups boiling water
    * 2 large pkgs. any red flavor gelatin
    * 1 cup cold milk (2%)
    * 1 small pkg. vanilla flavor instant pudding mix

Directions:

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13X9 pan. Refrigerate 3 hours or until firm.

Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with heart-shaped cookie cutters all the way through gelatin. Lift from pan.

Valentines Love Fudge

Ingredients:

    * 3/4 cup margarine or butter
    * 3 cups sugar
    * 1 (5oz) can evaporated milk
    * 1 package (12oz) semi-sweet chocolate chips
    * 1 jar marshmallow creme
    * 1 cup chopped pecans
    * 1 teaspoon vanilla
    * 3 capsules ginseng (available at drug stores and health food stores)

Directions:

Lightly grease a 13X9 inch baking dish Mix margarine, sugar and milk in a large heavy saucepan. Bring to a rolling boil for 5 minutes. Stir constantly. Turn off heat and stir in chocolate chips. Add rest of the ingredients and mix well. Pour into baking dish and let it set up at room temperature

Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

Ingredients:

    * 2 (8 oz. ea) beef tenderloins
    * salt and pepper
    * 1 tablespoon butter
    * 3 tablespoons chopped shallots
    * 1 Tbl. green peppercorns
    * 1 cup beef broth
    * 1 tablespoon whole grain Dijon mustard
    * 2 tablespoons heavy cream
    * 2 tablespoons brandy
    * 2 tablespoons chopped chives for garnish

Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.