2 medium eggs.
2 cups of flour.
1 cup of buttermilk.
1 ½ cups of sugar.
½ cup of butter.
2 tablespoons of cocoa.
2 tablespoons of hot coffee.
1 teaspoon of red food coloring.
1 teaspoon of baking soda.
1 teaspoon of salt.
Frosting.

Preparation Instructions:

Preheat your oven to 325°F (160°C).

Cream the butter; then add the sugar, beating thoroughly.

Add the eggs and beat well.

Combine the coffee, cocoa and red food colouring; then to creamed mixture and beat.

Dissolve the baking soda in the buttermilk, stirring thoroughly.

Combine the flour and the salt; then add to creamed mixture alternately with the buttermilk mixture.

Pour the batter into 2 greased and floured eight-inch round cake pans.

Bake for 35-40 minutes.

Allow to cool in pans for 15 minutes.

Remove from pans and allow to fully cool.

Spread frosting between layers and on top of cake.

Be sure to also check out our Photo Valentine Cards ;).

•    1 Tbsp vegetable oil
•    1 medium onion, chopped
•    1 clove garlic, pressed
•    1 can chopped green chilies
•    3 cup chicken broth (or vegetable broth, if you prefer)
•    1 Tbsp chili powder
•    1 can diced tomatoes, drained
•    1 15 oz can black beans, drained
•    1 15 oz can cannellini beans, rinsed and drained
•    1/2 cup cilantro, chopped
Heat oil in a 3 qt saucepan over med. high heat.  Saute onion and garlic till transluscent.
Stir in remaining ingredients, except cilantro.  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes, stirring occasionally.  Sprinkle with chopped cilantro and serve.

1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup (4 tablespoons or half a stick) margarine, melted and cooled
2 eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini or  yellow squash, and/or parboiled carrots)
Prepare ranch salad dressing or dip, optional

In a small bowl, combine potato flakes, grated cheese, celery salt, garlic powder and melted margarine. In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes. Serve with dressing or dip if desired.

1 1/2 lbs tiny new potatoes (scrubbed)
1 lb fresh green beans (cut approx 1 inch)
1/4 lb bacon fried crisp
1/4 cup salad oil
3 tbls tarragon vinegar
2 tbls chicken broth
1/2 tsp salt
1/2 tsp dry mustard
1 tbls fresh chopped basil
1 tbls fresh chopped tarragon
3 tbls fresh chopped parsley
1/2 tsp fresh ground pepper
2 cloves garlic, minced
1/2 cup thinly sliced green onions

Cook potatoes approx 15 minutes or just until tender. Cool slightly.
Cook beans until crisp tender (approx 10 minutes)
Combine potatoes, beans and bacon.
Shake the rest of the ingredients in a jar.
Add to potato mixture.
Best when served at room temp.

1 box scalloped potatoes
1 cup shredded mozzarella cheese
1 cup pepperoni slices

In a sprayed casserole dish prepare potatoes according to package directions, but don’t bake. Spread cheese over potatoes, then add pepperoni. Cover and bake at 400 degrees for 30 minutes.

2 cans (15 oz. each) black beans, rinsed and drained
17 oz. can corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, chopped
1 purple onion, chopped
1/8 cup chopped fresh parsley
3 to 4 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1/2 t. pepper

Combine all the ingredients in a large bowl. Cover and refrigerate until shortly before serving time. Garnish with avocado slices and fresh parsley if desired. Makes 100 servings, 1 T. each.

3 (16 oz) cans green beans, drained
1 (8 oz) can sliced water chestnuts, drained, chopped
2 (8 oz) jars jalapeno processed cheese spread
1 1/2 cups cracker crumbs
1/4 cup (1/2 stick) butter, melted

Place green beans in a greased 13×9-inch baking dish and cover with water chestnuts. Heat both jars of cheese in microwave just until they can be poured, making sure the lids have been taken off first. Pour cheese over green beans and water chestnuts. Combine cracker crumbs and butter and sprinkle over casserole. Bake at 350 degrees for 30 minutes.

3/4 cup milk
1 (8 oz) pkg cream cheese
1/2 tsp garlic powder
1/2 cup fresh parmesan cheese
2 (16 oz) cans green beans

In a saucepan, combine milk, cream cheese, garlic and parmesan cheese. Heat until cheeses melt. Heat green beans in a pan, drain and cover with the cream cheese mixture. Toss to coat evenly and serve hot.