Grilled Portobello-Goat Cheese Pitas

Courtesy of Alison Lewis

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield: 4 servings (serving size: 1 topped pita)

Ingredients

• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/2 cup chopped fresh basil

Preparation

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Tex-Mex Pasta Salad

Recipe Courtsey of David Bonom

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

Yield: 12 servings (serving size: about 1 1/3 cups)

Ingredients

• 1 pound uncooked radiatore pasta (short coiled pasta)
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 1/2 pounds ground turkey
• 2/3 cup water
• 1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
• 2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
• 2 cups chopped seeded tomato
• 1 cup chopped bell pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/2 cup sliced ripe olives
• 1 (15.5-ounce) can black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 (8-ounce) container reduced-fat sour cream
• Salsa (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.

Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.

Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.

Romaine and Turkey Salad with Creamy Avocado Dressing

Recipe Courtesy of Nancy Hughes

Chop oven-roasted turkey breast from the deli counter into chunks for a quick start on this salad. With crisp parmesan toasts, it's a complete meal.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)

Ingredients

• 1/4 cup low-fat buttermilk
• 1 tablespoon light mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 garlic clove, peeled
• 1/2 ripe peeled avocado, seeded and coarsely mashed
• 8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• 4 cups bagged chopped romaine lettuce
• 2 cups diced roasted turkey breast (about 8 ounces)
• 1/2 cup thinly sliced green onions
• 2 tablespoons chopped fresh cilantro

Preparation

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.

Preheat broiler.

Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.

Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

Pistachio Crusted Chicken

Ingredients

1 handful of pistachio's chopped up

1/2 c bread crumbs

1 handful of parmesan cheese

1 egg

Olive oil

2 chicken breast pounded thin

Directions

Preheat oven to 400 degrees. In a bowl beat egg and add pepper to mixture. Mix in a shallow bowl pistachios, parmesan cheese and bread crumbs. Dip chicken into mixture then into bread crumb mixture. Place chicken in an oven safe oven and drizzle olive oil on top. Bake chicken for 20 minutes, or until juices run clear when poked by a fork.

Walnut-Crusted Chicken Breast

Courtesy of Martha Stewart

Ingredients

Serves 4

· 2 slices whole-wheat bread, dried

· 1/3 cup walnuts

· 2 tablespoons Parmesan cheese, freshly grated

· Coarse salt and ground pepper

· 1 large egg white

· 4 chicken breast halves, boneless and skinless (6 to 8 ounces each)

· 1 tablespoon grapeseed oil

· Lemon slices, for serving

· Seasonal green salad

Directions

1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.

2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.

3. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.

4. Serve chicken with lemon slices and green salad.

Super Lemony Lemon Squares

Recipe courtesy Emeril Lagasse

Ingredients

• 12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
• 1 3/4 cups plus 3 tablespoons all-purpose flour
• 2/3 cup confectioners' sugar, plus more for garnish
• 1/4 cup cornstarch
• 3/4 teaspoon salt plus a pinch
• 4 eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons lemon zest
• 2/3 cup fresh lemon juice, strained
• 1/4 cup whole milk
• 2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Directions

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Recipe courtesy Paula Deen

Ingredients

• 3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
• 1 (8-ounce) package shredded colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1 chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

• Chili Con Queso Dip
• 1 pound package Cheddar (recommended: Velveeta)
• 1 (16-ounce) can diced tomatoes, drained
• 1 (4-ounce) can diced green chiles
• 2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Poblano Stuffed with Chorizo, Shrimp and Rice

Recipe courtesy Guy Fieri

Ingredients

• 1 tablespoon oil
• 1/2 pound Mexican-style chorizo
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 jalapeno, minced
• 1 red onion, diced
• 2 tablespoons garlic, minced
• 1 cup short-grain rice
• 1 cup low-sodium chicken stock
• 1/2 cup white wine
• 1/2 cup water
• 4 large, fresh poblano chiles
• 1 pound shrimp, shelled, cut into 1/2-inch pieces
• 3/4 cup Cheddar, shredded
• 3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Chorizo, Bean and Cheese Nachos

Courtesy of Emeril

Ingredients

• 1 pound Mexican chorizo, removed from casings and crumbled
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground cumin
• 2 cups cooked pinto beans
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Water
• Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated sharp cheddar
• 1 small white onion, sliced into thin rings
• 5 large jalapenos, stemmed, seeded, and chopped, or to taste
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro leaves, for garnish

Directions

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips:

9 corn tortillas, cut into quarters

4 cups corn or vegetable oil

Essence, recipe follows

In a large, heavy saucepan, heat the oil to 360 degrees F.

In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.

Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Chunky Guacamole

Recipe courtesy Tyler Florence

Ingredients

• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy Sunny Anderson

Ingredients

• 2 links Mexican chorizo, casings removed
• 1/2 pound smoked gouda, shredded
• 1/4 cup finely chopped red onions
• 1 egg
• 1/2 cup cream cheese
• 3 tablespoons sour cream
• 1 tablespoon hot sauce (recommended: Frank's Red Hot)
• Salt and freshly ground black pepper
• 12 large jalapeno peppers, stemmed, seeded and halved

Directions

Special Equipment: parchment paper

Preheat oven to 375 degrees F.

Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

Recipe courtesy Michelle Bernstein

Ingredients

Marinade:

• 1 bunch cilantro, chopped coarsely
• 1 habanero chile, chopped
• 4 shallots, chopped
• 2 lemons, zested
• 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 vegetable oil
• 16 jumbo shrimp, cleaned, deveined
• 8 sugarcane skewers
• Marinade
• 1/4 bunch cilantro leaves, as garnish

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish.

Strawberry and Mascarpone Filled Cupcakes

Courtsey of Giada De Laurentiis

Ingredients

• 1 box vanilla cake mix
• (like Duncan Hines Moist Deluxe French Vanilla cake)
• 1 (8-ounce) container mascarpone cheese, chilled
• 1/2 cup thawed and drained frozen strawberries
• 1/4 cup sugar, plus 1/2 cup
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Cajun Onion Bloomers

Courtsey of Paula Dean

Ingredients

• Peanut oil, for frying
• 4 large onions
• Beer Batter, recipe follows
• Cajun seasoning, optional
• Ranch dressing, optional

Directions

Fill a large cast iron Dutch oven with enough peanut oil to completely cover an onion by 1-inch. Heat the oil to 350 degrees F over medium heat. Slice top tip of onions off, but do not disturb the root end and gently peel off outer skin. With a paring knife, starting 1/2- inch from the bottom of the onion, slice down to top of onion and continue at 1/4-inch intervals until onion is sliced all the way around (like a mum flower). Gently shake each onion to open the "petals" more. Gently pick up onion and spoon batter onto onion ensuring every part is coated, then gently allow to drain slightly. Carefully place onion root side down into the pan of hot oil and allow it to cook until light brown in color, about 5 to 8 minutes. Remove onion with a slotted spoon and use a knife to pull apart petals that are stuck together. Place onion back into the oil but this time top side down. When the onion turns golden brown, about 5 minutes, remove it with a slotted spoon to paper towels to drain. Repeat with remaining onions. Shake onions with Cajun seasoning and serve with ranch dressing as a dipping sauce.

Beer Batter

2 1/2 cups beer

2 cups all-purpose flour

Pinch Cajun seasoning

Pinch salt

Whisk together beer, flour and seasonings; let sit on the counter for several hours.

Old Fashioned Sugar Cookies (SO YUMMY)

Ingredients

1 C butter

2 C sugar

3 eggs

1 C sour cream

1 tsp baking soda

2 tsp vanilla

4 C flour

Directions

Preheat oven to 375 degrees. Mix butter and sugar, cream for 2 minutes. Add eggs, sour cream, soda and vanilla. Add flour one cup at a time; use as little as possible. If rolling out and making shapes, use enough flour to roll out on board. Cookie may be decorated before baking if colored sugars or whenever they come out the oven. I sprinkled mine with colored sugars before I put in oven. Bake until lightly golden brown on edges, my oven was 12 minutes but they do vary.

Traditional Southern Deviled Eggs

Courtsey of Paula Dean

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Chicken Divan

Courtsey of Paula Dean

Ingredients

• 2 (10-ounce) packages frozen broccoli, chopped
• 6 cups shredded chicken, cooked
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Chicken Nuggets with Honey Mustard Dipping Sauce

Courtsey of Paula Dean

Ingredients

• 2 cups crushed sour-cream-and-onion-flavored potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2-inch cubes
• 1/3 cup butter, melted
• Honey Mustard, recipe follows

Directions

Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Yield: 1 1/4 cups

"Carrot" Cupcakes for Kids

• Orange Starburst candies (one for each carrot)
• Kitchen skewer or toothpick
• Kitchen scissors
• Green Twizzlers
• Batch of cupcakes
• White frosting
• Cinnamon sugar

Instructions:

1. With clean hands, knead each Starburst candy and roll it into a mini carrot shape. If the candy is too stiff, you can microwave it for 4 or 5 seconds. But don’t overdo it — the candy will melt if it’s overheated.

2. Use the skewer or toothpick to make a hole about 1/4-inch deep in the top of each carrot.

3. Cut 1 1/2-inch lengths from a Twizzler and then snip them in half vertically. Turn each half into a leafy top by cutting fringe in one end.

4. Insert the carrot tops into the holes in the carrots. If they don’t fit, try trimming the bases a bit to taper them. Or use the skewer tip to gently push them in place.

5. When all the carrots are made (you’ll want 2 or 3 per cupcake), frost the cupcakes and sprinkle the centers with cinnamon sugar to resemble a patch of sandy soil.

6. “Plant” the carrots in the cupcakes, leaving 1/4 to 1/2 inch of the orange candy showing.

Easter Bunny Rabbit Cupcakes

INGREDIENTS

1 container (16 ounces) vanilla frosting

McCormick® Assorted Food Colors and Egg Dye

or McCormick® Assorted NEON! Food Colors and Egg Dye

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

12 large marshmallows

6 pink jelly beans, halved crosswise

Chocolate sprinkles

Miniature semi-sweet chocolate chips

DIRECTIONS

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.

3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcake for the belly.

Test Kitchen Tips:

• To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.

• For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Source: McCormick.com

Chick and Egg Cupcake

Ingredients

• 1 vanilla cupcake, recipe follows
• About 1/3 cup White Fluff Frosting, recipe follows
• Green coconut grass, recipe follows
• 6 small candied malt balls (2 yellow, 2 pink, 2 white)
• 1 yellow chick peep
• White Airhead candy

Directions

Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Coconut Easter Grass for Cupcakes:

• 2 cups sweetened shredded coconut
• 1 to 2 teaspoons liquid green food coloring
• 1/2 to 1 teaspoon liquid yellow food coloring

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.

Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.

Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

Cook's Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.

Yield: 2 cups coconut grass

Easter Flower Cupcake

Ingredients

• 1 vanilla cupcake, recipe follows
• 2 to for 4 tablespoons White Fluff Frosting, recipe follows
• Pink and yellow sanding sugar
• 5 pink candied Jordan almonds
• 1 red jujube
• 1 piece green fruit-by-the-foot

Directions

Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Little Lamb Cupcake

Ingredients

• 1 vanilla cupcake, taken out of the paper, recipe follows
• About 1 cup White Fluff Frosting, recipe follows
• 1 large marshmallow
• 2 white candy eyes
• 1 purple jujube candy
• 1 short 1/4 inch and 1 long piece 2 inch black string licorice
• 35 mini-marshmallows
• 4 purple and 2 pink jelly beans

Directions

Frost cupcake. Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.

Vanilla Cupcake:

• 2 2/3 cups sugar
• 1 cup (2 stick) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

Yield: 3 3/4 cups

Asparagus and Smoked Salmon Bundles

Courtesy Giada De Laurentiis

Ingredients

• 1 bunch asparagus, ends trimmed (about 20 spears)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Pinch kosher salt
• Pinch freshly ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Directions

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Bacon and Tomato Pasta

Courtsey of Guy Fieri

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Roasted Asparagus

Courtesy of Barefoot Contessa

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Fried Asparagus with Creole Mustard Sauce

Courtesy of Paula Dean

Ingredients

• 1 pound fresh asparagus
• 1 cup all-purpose flour
• 1 cup whole buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 1/2 cups self-rising cornmeal mix
• 1 tablespoon Cajun seasoning
• Peanut oil, for frying
• Creole Mustard Sauce, recipe follows

Directions

Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.

In a shallow dish, whisk together buttermilk, egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.

In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.

Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.

Creole Mustard Sauce:

• 1/4 teaspoon Creole seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 tablespoons Creole mustard
• 2 teaspoons dry ranch dressing mix
• 1 teaspoon lemon juice
• 3 teaspoons hot sauce
• 2/3 cup sour cream
• Salt

In a small bowl, combine all ingredients. Cover and chill.

Yield: 1 cup

Simply Delicious Strawberry Cake

Courtesy of Paula Dean

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Easy Strawberry Jam

Courtesy of Barefoot Contessa

Ingredients

• 3 pints fresh strawberries
• 3 cups superfine sugar
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
• 1/2 Granny Smith apple, peeled, cored and small-diced
• 1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

Strawberry and Rosemary Scones

Courtesy of Giada De Laurentiis

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Directions

Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

Strawberry Shortcake

Courtse of Emeril Lagasse

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
• 6 large eggs, at room temperature
• 2 tablespoons milk, at room temperature
• 3 1/3 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 pounds strawberries, rinsed, hulled, and sliced
• 1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
• 1 1/2 teaspoons orange zest
• 2 1/2 cups heavy cream
• 5 tablespoons confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.

Chocolate Covered Strawberries

Ingredients

• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.