(2/2020) In my bedroom, I have a small old chocolate tin. The chocolates inside the tin didn’t last very long, but were quickly replaced with various pieces of "important" papers. This tin now holds special notes from my husband and kids, my racing medals (which aren’t numerous), and other various "special" items that I just can’t throw away. Well, it reached the point where it was starting to overflow and spill out. So one Saturday I bit the bullet and opened it up to try to part with something that was inside it to make more room for more memories. And there I found it: an old Valentine’s Day card from my Dad. It was one of those that you can record a message in (so clearly not that old). The message was only seconds long, but it was long enough: "I love you. Will you be my Valentine?"

Valentine’s Day – you love it or you hate it. There hardly seems to be someone who falls into a neutral category on this "retail" holiday. I often find it is those who put this holiday in a box and label it as a strictly romantic holiday who end up in the disappointed and bitter end of the spectrum. And trust me, I’ve been there! The last thing a person wants is to feel left out while the rest of the world celebrates.

But this Valentine’s Day, I hope to convert the skeptics and hardhearted who view the "holiday" as just something that the retail card industries invented to make money off of the "little people." I propose that we view this day in February as a chance to say something to someone that will make it into their treasure box. It doesn’t have to be romantic or even involve the dreaded "L" word (love). But it does have to be kind and from the heart. Spend time with someone, not because you have to go out to dinner on this sacred restaurant holiday, but because your time is the only thing that money can’t buy.

Make memories. Have fun. Do something that isn’t about you. Invite someone over for dinner so they don’t spend the evening alone. Make a card and leave it on someone’s car windshield in the parking lot just to make them smile. Take your kids and do what they want to do for the day. Call a dear friend that you haven’t talked with in a while. Go out for dinner and give your server a really generous tip and be the best customer you can be.

Valentine’s Day isn’t just for the children or for the romantically entwined. It is for everyone. It is because everyone has a chocolate tin, a treasure box, somewhere. And everyone deserves to have one that is overflowing and full of small, simple, messages that make them smile and feel loved.

My Dad’s Favorite Apple Crisp

Ingredients:

• 4 apples, cored and diced
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water
• 1 cup oat flour (old fashion oats pulsed in a food processer a few times will get you this)
• ½ cup old fashioned oats
• 1 cup brown sugar
• 2/3 cup butter melted

Directions: Preheat your oven to 350F. in a large bowl, toss apples, cinnamon and salt. Pour the water into an 8 x 8 baking dish and dump in apple mixture. In a separate bowl mix together oat flour, oats, brown sugar and butter. Spread on top of the apples. Bake for 30 minutes or until the crust has turned gold and apples are tender.

Apple Pie Snack Cups

Ingredients:

• 1 graham cracker
• 1/2 small apple, diced
• 3 to 4 tablespoons unsweetened cinnamon applesauce
• Dollop of whipped cream

Directions: Crush or break the graham cracker into coarse crumbs and place in the bottom of a small cup or bowl. Layer the diced apples on top. Spread applesauce on top of the apples and top with a dollop of whipped cream, if desired. Serve immediately.

Roasted Apple and White Cheddar Soup

Ingredients:

• 4 apples, peeled, cored and diced
• 1 tablespoon oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 cups chicken broth
• 1 cup apple cider or apple juice
• 1 cup milk or cream
• 1 cup aged white cheddar, shredded
• 1 tablespoon grainy dijon mustard

Directions: Toss the apples in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender. Add the garlic and thyme and cook until fragrant, about a minute. Add the roasted apples, broth and cider, bring to a boil, reduce the heat and simmer for 15 minutes. Mix in the milk, cheese and mustard, and season with salt and pepper to taste. Puree the soup and enjoy!

No Bake Coffee Cookies

Ingredients

• 2 cups crushed vanilla wafers
• 1 1/4 cups powdered sugar
• 1 cup finely chopped pecans
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons instant coffee
• 1/4 teaspoon cinnamon
• 4-5 tablespoons brewed strong coffee
• 1/2 cup powdered sugar

Directions: Combine crushed cookies, the 1 1/4 cups powdered sugar, nuts, cocoa, coffee crystals, and cinnamon. Add brewed coffee using just enough to moisten. Form mixture into 1 1/4¢ balls. Roll balls generously in the remaining powdered sugar. Place balls on sheet of waxed paper and let stand until dry (about an hour). Before serving, roll balls again in powdered sugar if desired.

Slow Cooker Spinach and Artichoke Dip

Ingredients:

• 1 cup shredded mozzarella cheese
• 6 ounces Neufchatel cheese (cubed)
• 1/4 cup freshly grated Parmesan cheese
• 1 clove garlic (minced)
• 14 ounce can artichoke hearts (drained, rinsed and finely chopped)
• 8 ounces trimmed fresh spinach leaves (about 8 cups)
• 1/4 teaspoon freshly ground black pepper

Directions: In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.

Roasted Sweet Potato Salad

Ingredients:

• 2 large sweet potatoes washed, peeled, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• one 15-ounce can black beans, drained and rinsed
• 3 green onions, trimmed and thinly sliced (use the white and green)
• 1 medium red bell pepper, seeded and diced small
• 1 cup corn
• 1/2 cup cilantro leaves, minced

Honey Dijon Dressing

• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 2 tablespoons lemon or lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste

Directions: Preheat oven to 400F. Line a baking sheet and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. While potatoes bake, prep and chop the remaining ingredients. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve warm or cold.