Bourbon and Brown-Sugar Salmon
2 salmon fillets
salt and pepper
2 T butter
1/4 cup brown sugar

Rinse 2 salmon fillets (about 1 1/2 inches thick), pat dry, and season with salt and pepper. Heat skillet over medium to high heat; when hot, add about 2 tbsp butter and melt without burning. Once foaming subsides, add 1/4 cup brown sugar and stir until combined. Add salmon and cook 3 to 4 minutes. Flip and add 1/4 cup bourbon and cook until desired doneness, about 3 minutes.

Murphy found this recipe at esquire.com

Pulled Pork sandwiches
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) bbq sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional

Place pork roast in a lightly greased 3 1/2 to 5 quart slow cooker. Combine onion, bbq sauce, honey, and hot pepper; pour over roast. Cover and cook on low setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw! Serves 6.

Cupcakes!
Red Velvet cupcake mix
cream cheese icing
sweetheart candies

Make the cupcakes and let them cool.  Put the cream cheese icing on top and put some sweetheart candies on top!  Your kids can help with icing the cupcakes and topping with sweetheart candies!

Also- Emilie found the funfetti Valentine’s cake mix and icing.  That would work, too! )

Chocolate Surprise Cupcakes (the surprise is cream cheese!)
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 T shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Chocolate Sweetheart Cakes for Two
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY’S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour 8-inch square baking pan. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING
1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY’S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.

This recipe is from hersheys.com

Click here to get a ton of delicious dessert recipes from Hershey’s!!!!

Easy Lost Bread (French Toast)
1 cup milk
3 eggs
3/4 cups sugar
1 t vanilla
butter
Texas Toast or sliced French Bread

Heat griddle/pan over medium heat. Mix milk, sugar, eggs and vanilla in a large bowl. Add one tablespoon of butter to the griddle and spread it around until it’s melted. Dip four pieces of bread into the mix, letting excess drip off. Place on griddle, flip to brown evenly on both sides. Serve with butter, cinnamon sugar, powdered sugar and pancake syrup.

Sausage Brunch Casserole in a Heart Pan
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Easy Man Entrees
Bourbon and Brown-Sugar Salmon
2 salmon fillets
salt and pepper
2 T butter
1/4 cup brown sugar

Rinse 2 salmon fillets (about 1 1/2 inches thick), pat dry, and season with salt and pepper. Heat skillet over medium to high heat; when hot, add about 2 tbsp butter and melt without burning. Once foaming subsides, add 1/4 cup brown sugar and stir until combined. Add salmon and cook 3 to 4 minutes. Flip and add 1/4 cup bourbon and cook until desired doneness, about 3 minutes.

Murphy found this recipe at esquire.com

Pulled Pork sandwiches
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) bbq sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional

Place pork roast in a lightly greased 3 1/2 to 5 quart slow cooker. Combine onion, bbq sauce, honey, and hot pepper; pour over roast. Cover and cook on low setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw! Serves 6.

1-2 lb fresh sea scallop or frozen sea scallops (rinsed and patted dry)
2 shallots or 1 medium white onion
4 garlic cloves
1 cup flour (or enough to light coat scallops)
1 1/2 cups white wine (avoid salty cooking wine)
1/4 cup light cream or heavy cream
1/4 cup extra virgin olive oil, for searing the scallops
2-3 pinches italian seasoning
2-3 pinches dried oregano
1 T salt (plus more salting of pasta water)
freshly cracked black pepper (3-4 grinds)
1 t crushed red pepper flakes
5 T fresh parsley (for garnish)
freshly grated Parmesan cheese
lemon wedge (to garnish – optional)
1 lb linguine or thin spaghetti

First, get your sautee pan ready. It’s best to use a deeper saute pan, or slightly larger frying pan (to hold sauce). Fill another pot with water over medium-high heat for your pasta. Add oil to saute pan and heat the pan over medium heat. Lightly coat your rinsed scallops in the flour. Once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get! Leave scallops alone for a few minutes until they are golden on the bottom (flip a scallop over to test). Cook on other side for another 4 minutes. Remove scallops once they are firm and golden. Set aside on plate with a paper towel. Drain some of the left over olive oil and add the garlic and onions (if you’re not using a non-stick pan, this will help scrape the yummy drippings on the bottom!). Saute the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper. When your water is boiling, HEAVILY salt the water and add pasta. Stir to avoid sticking. Add the wine and reduce heat to low. Cover pan. Leave covered for about 5-7 minutes. When the sauce is slightly bubbling, add the cream and keep stirring. Add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. Add scallops back into sauce and turn heat off. Once pasta is cooked, drain immediately and plate. Ladle equal amounts on each plate and distribute the scallops (don’t be too greedy!). Sprinkle with parsley and freshly grated Parmesan cheese. You can squeeze some fresh lemons for a nice spritz. Enjoy!

Bacon Scallops

This email came to Sam:

4-5 strips thick cut peppered bacon, diced and browned. Remove bacon from pan but leave the bacon fat. Pat 1 pound fresh scallops dry with paper towel (don’t rinse them), then salt and pepper them. Sear the scallops on each side. Plate scallops. Top with the chopped bacon and some green onion cut up.
A couple of hints: use a black iron skillet to get the best sear, and DON’T keep turning the scallops. Turn them just once.