There’s not a more delicious way to say “Be My Valentine” than with treats from the kitchen. Sweets for the sweet, a candlelight dinner for two, breakfast in bed . . . it doesn’t matter how you express your love this Valentine’s Day, just don’t forget to do it! As the most romantic of all celebrations arrives in the coming week, take time to lavish your loved one with the things that mean a lot; it doesn’t have to be an expensive gift . . . sometimes it’s the little things that make a difference.

Spend time reflecting on the good times; try re-enacting your first date, renew your wedding vows. Play a little “romantic trivia” by creating a game based on questions about your relationship. Give rewards for the right answers and lovingly accept the wrong ones. The following are some sample questions you can use: Where was our first kiss? Where did we go on our first date? What kind of car did I own when we first met?. . . Get the idea?

If all else fails, or even before it has a chance to, you may want to head to the kitchen and stir up a little something sweet for your loved one..

These recipes are sure to get to the heart of the matter!

Simple Chocolate Covered Strawberries

Fresh strawberries
Semi-sweet chocolate chips
Crisco shortening

Ahead of time, rinse (and let air dry) fresh strawberries with stems intact. For each batch, melt 1 cup semisweet chocolate chips with 1 tablespoon Crisco over double boiler, stirring constantly. Dip strawberry halfway in chocolate and place on waxed paper until set. Best if served the same day.

(White chocolate works great, too.)

Raspberry Chocolate Bars

1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
½ cup packed light brown sugar
¼ teaspoon salt
2 cups (12-ounce package) semi-sweet chocolate chips, divided
1¼ cups (14-ounce can) sweetened condensed milk
1/3 cup seedless raspberry jam
½ cup chopped nuts (optional)

Beat butter in large bowl until smooth. Mix in flour, sugar and salt until crumbly. Press 1 ¾ cups of the mixture into bottom of greased 13 x 9-inch pan; reserve remaining mixture. Bake at 350 F. for10 to 12 minutes or until edges are lightly brown.

Combine one cup chips and sweetened condensed milk in saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chips. Bake at 350 F. for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Strawberry Yogurt Cake

1 pkg. yellow or white cake mix with pudding
1 8-oz. container frozen whipped topping, thawed
2 cartons (6 ounces each) strawberry yogurt

Bake cake in pan as directed on package. (9 x 13" cake pan suggested over layers.) Cool completely. Mix whipped topping and yogurt; spread over cake. Refrigerate until serving time. Garnish with strawberries if desired. Refrigerate left-overs.