As we continue on to week two of Valentine recipe ideas, I suggest the web which will give the home cook many valuable ideas for your special V-Day. Whether a big party or a small, intimate gathering, there is a special recipe that will fit your themed event.

First is a Valentine’s Day brunch recipe with tremendous flare which will be enjoyed by your guests. Next is a Tofu Recipe to try. It is delicious: Take the leap! Then there are some desserts for sweethearts, including a cookie recipe is a must for all celebrating this special day.

Valentine’s Day is the one day you can share your inner heart with a cute card and chocolate, a dinner with that special someone, or just a hot cup of coffee with a friend. A day of peace and love — who wouldn’t welcome that?

And with this I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

• 3/4 cup of soft goat cheese crumbled

• 5 oz. of baby spinach, chopped

• 1/2 cup of roasted red pepper, diced

• 2 oz. of prosciutto sliced into ribbons

• Muffin-themed cupcake cups for Valentine’s day (optional)

• Spray 12-cup muffin pan with nonstick cooking spray or use a decorative cup.

• In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

• Then stir in cheese, spinach and roasted red pepper.

• Divide batter among muffin-pan cups between ¼ to 1/2 into each cup.

• Top with prosciutto and bake 20 to 25 minutes.

• Check that the muffins are cooked with a toothpick.

• Cool on rack 5 minutes then remove.

• Refrigerate muffins that are left for up to 5 days. Then rewarm.

• 1/2 small red onion thinly sliced

• 1/4 cup Thai sweet chili sauce

• 2 tbsp. roasted cashew halves or chopped

• Place on cutting board between paper towels and set a baking sheet or large can on top to remove excess water.

• Soak red onion in cold water.

• Whisk together red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt.

• Pat onion dry then toss with half of vinaigrette and cucumber.

• Sprinkle tofu on both sides with cornstarch.

• In skillet heat vegetable oil until hot.

• Cook until deep golden brown 2 to 3 minutes per side.

• Top each with salad greens, roasted cashew, parsley and tofu.

Note: Soaking onions for 15 minutes or so in cold water will help to soften their flavor. It mellows them out a bit.

• 1 box Red Velvet Cake Mix

• Powdered sugar for the topping

• Preheat the oven to 350 degrees.

• Mix everything except the powdered sugar into a bowl (Batter will be thick).

• Spoon into balls and roll in the powdered sugar.

• Place on cookie sheets leaving about 2 inches between cookies.

• Bake for 8 to 10 minutes until cookies are slightly brown on the edges.

• 1-1/2 cups packed brown sugar

• chocolate hearts, whipped cream, chocolate chips (if desired)

• In a saucepan, combine brown sugar, milk, corn syrup and butter.

• Cook and stir over medium heat until sugar is dissolved and mixture is smooth.

• Remove from the heat then stir in peanut butter until smooth.

• Cover and refrigerate until serving.

• Divide half of the peanut butter mixture among six parfait or rocks glasses; top with a scoop of ice cream.

• Sprinkle with peanuts, whipped cream, chocolate hearts or other favorites if desired.

• 2 can (21 oz.) of cherry pie filling

• 2 tubes (8 Count) of refrigerated cinnamon rolls with icing

• Spread pie filling into a greased 8-in. large square baking dish.

• Separate cinnamon rolls; reserve icing.

• Place rolls in baking dish, cinnamon side up.

• Bake 15-20 minutes or until rolls are golden and filling is bubbly.

Note: This recipe is a 2X (or double recipe) cut it in half for 8 servings.

• 18 oz. brownie mix, follow the package instructions

• 1 cup chopped dry roasted peanuts

• Grease an 9×13 baking pan with nonstick cooking spray and set aside.

• Add brownie mix in a mixing bowl and prepare brownies according to package directions.

• Pour into the prepared pan.

• In a mixing bowl, add the melted butter, brown sugar, oatmeal and peanuts then mix well.

• Fold in 3/4 of the candies.

• Then sprinkle mixture on top of brownies evenly.

• Add remaining candies to the top of the brownies.

• Bake in preheated oven for 35-40 minutes.

• Use a toothpick until it comes out clean.

• Let cool completely before cutting and serving.