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Valentine breakfast menu that says “I love you”

Valentine’s Day is approaching, the day that lovers show how much they care with cards, gifts, food and romance. I’m here to help with the food part. The cards, gifts and romance are up to you.

Falling this year on Sunday instead of a workday opens up many more opportunities to celebrate, starting with breakfast, or if you’re late sleepers, brunch. It’s also a great meal to share the love with the kids. They’ll delight in the special treatment.

One Valentine tradition is champagne, so for breakfast combine the bubbly with fruit juice for an appealing Mimosa breakfast sipper. For the kids or non-drinkers, a non-alcoholic sparkling wine is a great substitute.

For the main course, a casserole that combines many breakfast favorites – eggs, bacon, potatoes and cheese – is sure to suit any meat and potatoes man. To save time the morning of, cook bacon, potatoes and leeks the day before and refrigerate. When ready to bake, whisk together the eggs and half-and-half and stir in the remaining ingredients. Pour into buttered casserole dish and bake according to recipe.

To complete the special meal, combine some fresh fruit with a little creamy yogurt. Add to that heavenly fresh-baked breakfast pastries made easy with refrigerated crescent rolls and you’ve got a menu that has love written all over it.

Passion Fruit Mimosa

1 bottle champagne

1 carton passion fruit juice

Directions: Fill half a champagne flute with chilled champagne and top off with chilled passion fruit juice. Stir gently. If desired, decorate the rim of the flute with a slice of strawberry or orange.

Cupid’s

Arrow Leek, Potato,

and Bacon

Casserole

(This casserole has everything your sweetie loves — eggs, bacon, potatoes, cheese and loads of flavor.)

2 leeks, white and light green parts

6 slices smoked bacon

1 T. butter

3 tsps. kosher salt

Freshly ground black pepper

2 medium red potatoes, diced

2 cloves garlic, smashed

2 sprigs fresh thyme or 1/2 tsp. dried thyme

6 large eggs, beaten

1 1/2 cups half-and-half

2 cups grated Jarlsberg Swiss cheese

1/2 tsp. ground nutmeg

Directions: Butter or spray an 8×8-inch square glass baking dish. Halve the leeks lengthwise and then cut then crosswise into half circles. Place in colander and rinse well to flush out any grit. Drain well.

Heat a large skillet over medium heat and fry bacon until crispy, about 5 minutes. Drain bacon on paper towels, cool and crumble. Drain and discard all but 1 tablespoon bacon drippings from pan. Add the butter and leeks and season with 1/2 teaspoon salt and some pepper. Cook until leeks are tender, about 10 minutes.

Meanwhile, in a small saucepan, place cubed potatoes, garlic, thyme and 1 1/2 teaspoons of salt. Cover with water and bring to a boil over high heat till softened, then drain. Discard the thyme and garlic and add potatoes to the leeks.

In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon and nutmeg. Season with 1 teaspoon salt and some pepper. Transfer the mixture to the prepared baking pan, cover with foil and bake in preheated 325- degree F. oven until just set but still moist, about 55 minutes. Remove from oven and set aside.

Position oven rack in the upper part of the oven and preheat the broiler. Scatter the remaining cup of cheese over the casserole and broil until the cheese browns, about 3 minutes. Let casserole rest 5 to 10 minutes before serving. Serves 4.

Dreamy Fresh Fruit Salad

2 cups fresh strawberries, halved

1 cup fresh blueberries

1 kiwifruit, peeled and sliced

1 banana, sliced

1 cup seedless grapes, halved

1/2 cup plain or vanilla yogurt

1 tsp. lemon juice

1/2 tsp. sugar

1/4 tsp. vanilla extract

Directions: Combine all fruit in medium bowl. In a small bowl combine the yogurt, lemon juice, sugar and vanilla. Mix well. To serve toss fruit with dressing and place in crystal parfait or wine glasses. Serves 4.

Lemon Honey Buns

(Easy cream cheesy wonderful.)

3 ounces cream cheese

1/4 cup sugar

1/4 cup coconut

1 T. honey

1 tsp. lemon juice

1 can refrigerated crescent rolls

Glaze:

1/2 cup powdered sugar

1 tsp. butter or margarine

1 T. lemon juice

Directions: In small bowl mix cream cheese, sugar, coconut, honey and lemon juice until smooth. Grease a cookie sheet.

Unroll crescent dough onto a work surface and separate into 2 large rectangles. Overlap long sides to form a 13×7-inch rectangle. Firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with long side, roll up and press edges to seal. Cut into 12 slices with serrated knife. Place, cut side down, on cookie sheet. Bake in preheated 350- degree F. oven 15 to 20 minutes or until golden brown.

In a small bowl mix the glaze ingredients. Spread on warm rolls. Refrigerate leftovers. Makes 12.

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