Whether you're cooking for a

"Hot Mama," a "Cuddly Bear" or " Best Friend

Forever," you'll find a recipe to make this Valentine's Day

a special one.

(Elizabeth Lee and Meridith Ford also contributed recipes.)

Pomegranate-Orange Martinis

12 servings
Hands on: 10 minutes
Total time: 10 minutes

If you're throwing a Valentine's party and looking for a drink that conjures romance, try this. Cooking Light devised this cocktail in celebration of its 20th anniversary. While this batch is for a crowd, you can easily scale back for fewer.

If you can't find blood oranges (also known as Moro oranges), substitute fresh orange juice.

2 cups pomegranate juice, such as Pom
1 1/2 cups vodka
1 cup grenadine
1 cup fresh blood orange juice
1/2 cup fresh lime juice

In a pitcher, combine pomegranate juice, vodka, grenadine, orange juice and lime juice. Serve over ice.

Per serving: 157 calories (percent of calories from fat, 1), trace protein, 24 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 18 milligrams sodium.

Milky Way Cupcakes

16-17 servings
Hands on: 20 minutes
Total time: 1 hour, 20 minutes

A favorite candy bar is baked into a cupcake, with yummy results, guaranteed to please the whole family.

For the cupcakes:
3 (2.05-ounce) classic Milky Way candy bars, cut up
1/2 cup (1 stick) unsalted butter, softened, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
2 eggs, room temperature
1/2 cup plus 2 tablespoons buttermilk
For the frosting:
1 cup (2 sticks) unsalted butter, softened
1 tablespoon plus 1 teaspoon milk
1 cup (6 ounces) semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla
2 cups confectioners' sugar

To prepare the cupcakes: Preheat oven to 350 degrees. Line 16 to 17 muffin tins with cupcake liners.

In a medium saucepan, over low heat, melt the candy bars with 4 tablespoons (1/2 stick) butter until smooth, stirring occasionally. Set aside to cool slightly.

In a bowl, whisk together flour and baking soda. Set aside.

With an electric mixer, beat the sugar and remaining 4 tablespoons (1/2 stick) butter on medium speed for 1 to 2 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the melted candy (which should still be warm), mixing thoroughly.

Spoon the batter into the cups to just over halfway full. Bake for 18 to 22 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.

To prepare the frosting: In a large bowl, beat the butter until creamy, about 1 minute. Add the milk and blend until smooth. Add the melted chocolate and beat well. Add the vanilla and beat another minute. Gradually add the sugar and beat until desired consistency.

— Adapted from "Buttercup Bakes at Home"

by Jennifer Appel (Simon & Schuster, $26)

Per serving (based on 16): 411 calories (percent of calories from fat, 51), 3 grams protein, 49 grams carbohydrates, trace fiber, 24 grams fat (14 grams saturated), 72 milligrams cholesterol, 89 milligrams sodium.

Chocolate-covered Strawberries

2 servings
Hands on: 5 minutes
Total time: 5 minutes

Chocolate-covered strawberries are a wonderful way to end a meal when you want something sweet but don't want to fill up. Melt your favorite type of chocolate, whether it be chips or chunks from a bittersweet or German's Sweet Chocolate bar.

2 tablespoons semisweet chocolate chips
4 large strawberries, washed and patted dry

In a microwave, melt chocolate. Dip strawberries midway into melted chocolate and lay on wax paper to dry. Cover and refrigerate until ready to serve.

Per serving: 63 calories (percent of calories from fat, 45), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 3 grams fat (2 grams saturated), no cholesterol, 1 milligram sodium.

Southern Mac 'n' Cheese

6 servings
Hands on: 15 minutes
Total time: 45 minutes

Admit it: Nothing says "I love you" quite like a steaming pan of rich, ultra-cheesy macaroni. Children and adults alike should love this mildly flavored version. Cookbook author James Villas advises adding the optional dried mustard for more zest. Hang on to the recipe for large gatherings; it doubles easily.

4 tablespoons butter, plus additional for greasing pan
1/4 cup all-purpose flour
2 1/4 cups milk, heated
1/2 pound elbow macaroni
1 teaspoon salt
1/8 teaspoon grated nutmeg
1/2 teaspoon dried mustard (optional)
Freshly ground black pepper, to taste
1/8 teaspoon cayenne pepper, or to taste
3 1/2 cups grated extra-sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 1 1/2-quart casserole and set aside.

In a large, heavy saucepan, melt the butter over medium heat; add the flour and whisk 1 minute. Whisking constantly, gradually add the milk until the mixture bubbles and thickens, about 10 minutes.

Meanwhile, fill another large saucepan with water, bring to a boil, add the macaroni and cook according to package directions. When finished, drain the macaroni well in a colander.

Remove white sauce from the heat; add the salt, nutmeg, dried mustard if using, black pepper, cayenne pepper and cheddar cheese, and stir until the cheese melts completely.

Stir the drained macaroni into the cheese sauce until well-blended, scrape into the prepared casserole and sprinkle Parmesan over the top. Bake until golden brown on top, about 30 minutes. Serve hot.

— Adapted from "The Glory of Southern Cooking"

by James Villas (Wiley, $34.95)

Per serving: 570 calories (percent of calories from fat, 54), 28 grams protein, 38 grams carbohydrates, 1 gram fiber, 34 grams fat (21 grams saturated), 102 milligrams cholesterol, 1,016 milligrams sodium.

Goat Cheese-topped Lamb Chops

2 servings
Hands on: 5 minutes
Total time: 20 minutes

Pulling together a romantic dinner is easy even on a weeknight with this fast recipe. Serve with a green salad and crusty bread to keep the rest of the meal simple, as well. For a variation, substitute filet mignon and blue cheese, and increase the broiling time before adding the cheese.

1 pound lamb chops (about 4 chops)
1 tablespoon lemon juice
1/2 tablespoon extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
2 ounces goat cheese
1/2 teaspoon dried marjoram or oregano

Place lamb chops on a plate. Whisk together lemon juice, olive oil, salt and pepper. Pour over lamb chops and turn to coat. Let rest on counter for 10 minutes. Cut the goat cheese into four thin slices.

Preheat broiler to high. Place lamb chops on broiler pan or a cookie sheet and place in the broiler. Cook for 1 to 2 minutes on one side, depending on the thickness of the chops. Turn and cook 1 more minute. Remove from oven. Sprinkle marjoram or oregano over each lamb chop. Place goat cheese on top. Return to broiler and cook 3 minutes, until cheese is slightly browned. Check after 2 minutes to see if cheese is browned. Serve immediately.

— Adapted from "The Instant Cook" by Donna Hay (Fourth Estate, $34.95)

Per serving: 417 calories (percent of calories from fat, 53), 46 grams protein, 1 gram carbohydrates, trace fiber, 24 grams fat (11 grams saturated), 148 milligrams cholesterol, 279 milligrams sodium.

Molten Chocolate Cakes

12 servings
Hands on: 30 minutes
Total time: 35 minutes

This is a lusciously rich recipe for individual molten cakes — enough for all your valentines. It was adapted from pastry chef Gale Gand's version for the Food Network.

8 ounces (two sticks) plus 6 tablespoons
unsalted butter
10 ounces bittersweet chocolate
6 egg yolks
6 eggs
3 cups sifted powdered sugar
1 cup sifted all-purpose flour
Raspberries and confectioners' sugar, for garnish

Preheat oven to 450 degrees. Spray 12 4-ounce foil mini-tart tins with baking spray like Baker's Joy. Set aside. In a medium saucepan on low heat, melt the butter and chocolate together. Cool slightly. In a separate bowl, whisk together the egg yolks and eggs, then mix in the powdered sugar. Whisk this mixture into the chocolate mixture, then whisk in the flour. The batter can be refrigerated until ready to bake, or baked immediately. Pour batter into tins and bake for 5 to 6 minutes if batter was refrigerated, or 4 to 5 minutes if it was at room temperature. Immediately turn out of tins onto a dessert plate and garnish with raspberries and sifted confectioners' sugar, if desired. Serve hot.

Per serving: 527 calories (percent of calories from fat, 62), 8 grams protein, 45 grams carbohydrates, 4 grams fiber, 39 grams fat (22 grams saturated), 257 milligrams cholesterol, 38 milligrams sodium.

Spicy Salsa

12 servings
Hands on: 20 minutes
Total time: 20 minutes

Inspired by a recipe in Diana Kennedy's classic cookbook "My Mexico" (Clarkson Potter, $25), this guacamole uses anti-oxidant-loaded pomegranate seeds and really turns up the heat.

2 tablespoons finely chopped onion
2 finely chopped serrano chiles
Salt to taste
3 to 4 ripe avocados, diced
3 tablespoons fresh lime juice
1/3 cup pomegranate seeds
1/4 cup freshly chopped cilantro

Using a mortar and pestle, crush the onion, chiles and salt together to form a paste.

In a large bowl, mix avocados, lime juice, pomegranate seeds and cilantro. Fold in the chile mixture. Serve at room temperature.

Per serving: 96 calories (percent of calories from fat, 73), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), no cholesterol, 7 milligrams sodium.

Idgie's Peanut Butter Dog Biscuits

32 biscuits
Hands on: 20-25 minutes
Total time: 35-40 minutes

Showing your love on Valentine's Day need not be restricted to humans. Here's something for that special canine in your life.

1 1/2 cups whole-wheat flour
1/2 cup soy flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peanut butter (sugar free; smooth or chunky)
3/4 cup milk

Preheat oven to 400 degrees. In a mixing bowl, combine wheat and soy flours, baking powder and salt. In a separate bowl, whisk together peanut butter and milk until well-combined and smooth. Fold peanut butter mixture into dry ingredients and mix well to a soft dough. Turn out dough onto lightly floured surface; knead lightly. Roll dough out to 3/8-inch thickness and into a 9-by-12-inch rectangle; cut into 1 1/2-by-2-inch pieces. Place 1/2 inch apart on ungreased baking sheets. Bake 15 minutes or until lightly browned. Store cooled biscuits in refrigerator.

Per biscuit: 77 calories (percent of calories from fat, 55), 3 grams protein, 7 grams carbohydrates, 1 gram fiber, 5 grams fat, 1 milligram cholesterol, 109 milligrams sodium.