May 12, 2010 12:00 PM

5 Great Recipes!


1. Microwave 8 oz. chopped semisweet chocolate on high 1 to 2 minutes, until just melted. Whisk until smooth.

2. Dip 16 large, dry berries into melted chocolate.

3. Let dry on parchment or wax paper to harden. Drizzle with white chocolate if desired.


Serves: 6

Hands-on time: 20 min.

Total time: 20 min.

3 cups sliced strawberries

1 cup white rum

1 (12-oz.) can limeade concentrate, thawed and undiluted

3 tablespoons fresh lime juice

1 cup crushed ice

Garnish: lime slices, strawberries

1. Place first 4 ingredients in a blender or food processor; process until smooth.

2. Add ice; process until smooth, stopping to scrape down sides if needed.

3. Serve immediately. Garnish with lime slices and strawberries if desired.


To add a tropical twist, substitute coconut rum


Serves: 6

Hands-on time: 15 min.

Total time: 30 min.

½ cup sliced almonds

¼ small red onion, thinly sliced

2 (6-oz.) bags baby spinach

1 (16-oz.) container strawberries, quartered

1 (4-oz.) package crumbled blue cheese

Bottled red wine vinaigrette

Salt and freshly ground pepper to taste

1. Preheat oven to 350°.

2. Spread almonds on rimmed baking sheet. Bake 6 to 8 minutes or until lightly browned. Remove to wire rack; cool completely.

3. Combine red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste. Toss gently; sprinkle with almonds.

Note: For a variation, replace the almonds, blue cheese and red wine vinaigrette with pecans, goat cheese and balsamic vinaigrette.


Makes: 1 (9-in.) pie

Hands-on time: 30 min.

Total time: 5 hrs., 30 min.

½ (15-oz.) package refrigerated piecrusts

1 cup sugar

1 cup water

3 tablespoons cornstarch

½ (3-oz.) box strawberry gelatin powder (about ¼ cup)

6 cups fresh strawberries

Sweetened whipped cream or frozen whipped topping, thawed (optional)

1. Preheat oven to 450.

2. Prepare and bake one piecrust according to package directions; cool completely on a wire rack.

3. Combine sugar, water and cornstarch in a medium saucepan; cook over medium heat, stirring constantly until mixture thickens.

4. Stir in strawberry gelatin until it dissolves. Remove from heat; cool 30 minutes.

5. Cut strawberries in half.

6. Arrange strawberries in baked shell; pour gelatin mixture over strawberries. Cover and chill 3 to 4 hours. Uncover and, if desired, serve with whipped cream.


Serves: 4

Hands-on time: 20 min.

Total time: 30 min.

1 (8-oz.) Brie round

8 Italian bread slices

8 oz. thinly sliced smoked turkey

8 fresh basil leaves

½ cup sliced fresh strawberries

2 tablespoons red pepper jelly

2 tablespoons butter, melted

Garnish: strawberry halves

1. Trim and discard rind from Brie. Cut Brie into ½-in.-thick slices.

2. Layer 4 bread slices evenly with turkey, basil leaves, strawberries and Brie.

3. Spread 1½ teaspoons red pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.

4. Cook sandwiches in batches in a preheated panini press, grill pan or heavy skillet, 2 to 3 minutes or until golden brown on all sides. Garnish with strawberry halves if desired.

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