Extended Stay America offers two Valentine's Day recipes

Extended Stay America Valentine's Day recipes

Whip up a simple and delicious Valentine's Day dinner and desert that's sure to impress your loved one next week.

Christa Hudson, Extended Stay America Hotel's Culinary Connoisseur -- the largest hotel chain with kitchens in every room – stopped by WBTV News Sunday Morning to share two recipes sure to wow.

Making it easy to recreate the dishes at home or on the road, recipes are available at awayfromhomecooking.com and in ESA's cookbook.

Chocolate Extreme Mug Cake

*Yields One Serving


· Add all of the dry ingredients to a large (12-14 ounce) mug and mix making sure to level each tablespoon of flour, sugar, and cocoa.

· Add the egg and combine well with a fork. Mixture will become stiff.

· Stir in milk and oil.

· Add chocolate chips and vanilla. Stir well.

· Place the mug in the center of your microwave and cook for: 700 watt oven 4:00, 900 watt oven, 3:30 1000 watt oven 3:00. (Don't worry if the cake expands past the top of your mug. The cake will shrink back into the mug when the cooking stops.)

· Remove from the microwave oven. Eat the cake hot, warm, or cold in the mug, or turned out onto a saucer.

· Top with the topping of your choice: frosting, ice cream, whipped topping, or powdered sugar.


· 4 tablespoons flour

· 4 tablespoons sugar

· 1 tablespoon unsweetened cocoa

· 2 tablespoons whisked egg

· 3 tablespoons milk

· 3 tablespoons oil

· 3 tablespoons Semi-sweet, dark, white, or milk chocolate chips

· 1/8-1/4 teaspoon vanilla

· Topping of your choice: glaze, frosting, ice cream, or whipped topping

Sausage and Peppers Rustica

*Yields Four Servings


· Heat 2 tablespoons of oil in a large skillet over medium heat.

· Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.

· Remove sausage with slotted spoon reserving the pan drippings. Meanwhile fill a large pot with water for pasta, and add a heavy pinch of salt. Cook pasta according to package directions.

· Next sauté onions, and peppers in same skillet until onions are translucent about 5-7 minutes.

· Add garlic, and continue sautéing until garlic becomes fragrant, about 1 minute.

· Stir in can of diced tomatoes along with the juice. Add the can of tomato sauce, 1/2 cup of the parmesan cheese, and 1/2 of the chopped parsley. Stir to make sure all ingredients are combined. Reduce the heat, and bring the mixture to a simmer.

· Add the Italian sausage back to the pan, and continue to simmer about 15 minutes or until sauce starts to thicken.

· While waiting drain the pasta, which should be al dente, and reserve about a cup of the pasta water for the sauce. At this point you can add the pasta to the pan with the tomato sauce.

· Stir to make sure pasta gets evenly coated.

· If needed add a couple tablespoons of pasta water at a time to help thicken the sauce. Remove from heat. Use remaining parmesan and parsley to garnish.


·Trio of bell peppers (any combination Red, yellow, green, or orange) julienned

· 2 cloves of garlic minced

· 1 medium onion diced

· 1 can of diced tomato with juice (14.5 ounces)

· 1 can of tomato sauce (14.5 ounces)

· 1 pound of Italian Sausage removed from casing

· 1/2 pound of Penne Pasta

· 1 cup fresh grated Parmesan cheese (reserve half for garnish)

· 1 cup of flat leaf parsley chopped (reserve half for garnish)

· 3 tablespoon of Olive Oi