Start your love’s Valentine’s Day off right with these wonderful strawberry muffins!

                     Valentine's Day Strawberry Muffins

 

INGREDIENTS:

1 tablespoon lemon juice

1 cup milk

1/2 cup butter, at room temperature

1 1/2 cups white sugar

4 large eggs

2 teaspoons lemon extract

1/2 teaspoon lemon zest

1 1/2 cups chopped fresh strawberries

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup miniature semisweet chocolate

chips (optional)

12 slices fresh strawberry

1 tablespoon white sugar

DIRECTIONS:

1.

Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.

2.

Preheat an oven to 350 degrees F (175 degrees C).

3.

Line 24 muffin tins with paper liners.

4.

Cream together the butter and 1 1/2 cups sugar in a large bowl.

5.

Beat in the eggs, one at a time; add the lemon extract.

6.

Gradually stir in the lemon zest and soured milk.

7.

Gently fold in the chopped strawberries.

8.

Mix the flour, baking powder, baking soda, and salt together in another bowl.

9.

Stir the butter mixture into the flour mixture until dry ingredients are just moistened.

10.

Fold in the chocolate chips.

11.

Spoon batter into prepared muffin cups to about 2/3 full.

12.

Place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar.

13.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving

Of course, you’ll want to make sure their evening meal is fabulous, too…

                   Valentine's Salmon

 

INGREDIENTS:

8 green onions

1 slice bacon, sliced

1 clove garlic

1 leek, white and tender green parts only,

halved lengthwise and sliced

salt to taste

1/2 teaspoon butter

1 1/2 cups diced Yukon Gold potatoes

3 cups water, or more as needed

1 pinch cayenne pepper

2 (12 ounce) center-cut salmon fillets

1 teaspoon tarragon Dijon mustard

salt and freshly ground black pepper to

taste

1 tablespoon vegetable oil

2 tablespoons Asian chili paste (sambal),

or more to taste (optional)

1 green onion, chopped

DIRECTIONS:

1.

Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.

2.

Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.

3.

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.

4.

Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.

5.

Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.

6.

Bake in the preheated oven until the salmon is slightly firm to the touch and no

 

Don’t forget dessert!!

                     Valentine Cake

 

 

INGREDIENTS:

1 (18.25 ounce) package white cake mix

1 (4 ounce) jar maraschino cherries

3/4 cup chopped pecans

1 (16 ounce) container frozen whipped

topping, thawed

DIRECTIONS:

1.

Drain the cherries reserving juice; chop cherries and reserve.

2.

Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.

3.

Preheat oven to box directions.

4.

Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.

5.

When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.

 

We hope your Valentine’s Day is spectacular and you get to spend it with the one you love the most!