CHOCOLATE DIPPED STRAWBERRIES

When I tell you how easy this is..... my dear friend Edna (my Meals on Wheels partner) told me about this.  I've had more fun with this than you can imagine!

INGREDIENTS:

1 lb pkg            dark Chocolate Candiquik
                       (Walmart)
                     
1 - 4 oz pkg       Bakers UNSWEETENED
                         chocolate

12-15 large, ripe strawberries

Other things to dip........

·         fresh pineapple (patted dry)

·         pretzels (loopy ones for individual bites)

·         marshmallows (cover halfway)

·         apple slices (patted dry – but they WILL darken) – dip halfway

·         orange, tangerine sections (patted dry) – dip halfway

·         combine some of the chocolate with some salted peanuts and drop in clusters on waxed paper

·         vanilla wafers (dip halfway)

·         Rice Krispie treats

·         Graham crackers

·         caramels

·         angel food cake squares

·         animal crackers

·         donut holes

·         peanut brittle

After dipping things, like fruit slices, try rolling in/sprinkling with finely chopped nuts

DIRECTIONS:

Unless you plan to dip a small child in this chocolate, I recommend you divide the Candiquik into FOUR equal parts, and divide the Bakers into FOUR equal parts.  Place 1/4 of the Candiquik and 1/4 of the Baker's in each of three Ziploc bags and refrigerate until you're ready to use.

Wash the strawberries - LEAVE THE STEMS ON!  Dry thoroughly with paper towels.  Berries have to be completely dry for the chocolate to stick.

Combine the remaining 1/4 of the Candiquik and Baker's in the top of a double boiler.  (I use a small metal bowl and float it in a small saucepan).  Melt the chocolates and stir thoroughly to combine.

Spread a sheet of waxed paper on the counter and LIGHTLY grease it with soft butter.

Dip away!  Hold the berries by the leaves and roll the bottom 2/3s of the berries in the chocolate.  Hold a minute to allow the excess chocolate to drain.  Line 'em up on the waxed paper, leaving lots of space between them and allow the chocolate to harden before serving.  They are positively yummy just as they are!

Or.............  Get fancy!  When excess chocolate has dripped off the strawberries----

• roll them in mini-chocolate chips - dark or white
• draw swirlies on them with that grocery store decorating gel that comes in a tube (or if you are really fancy, melt some WHITE chocolate chips in the microwave in a small Ziploc bag and then snip off a corner of the bag and decorate away)
• dust them with powdered sugar
• drizzle with melted caramel
• sprinkle with a colored sugar or assorted sprinkles
• roll GENTLY in crushed pecans

And that's just for the strawberries!  Try dipping marshmallows or pineapple chunks or banana chunks in the chocolate. (Bananas are a last minute treat, as they will turn dark rather quickly)

For a neat surprise at Christmas, trim off the leaves and hold the berry by the tip - and dip in WHITE chocolate (Candiquik and Baker's also comes in white) - dip the wide end about 1/4 of the way up the berry - IT LOOKS LIKE A SANTA HAT!

Finally - when you get down to 'not enough chocolate for a berry'... warm the chocolate again and throw in some salted peanuts or pecans, stir to coat, and splop out some chocolate coated nuts with a coffee spoon onto waxed paper.

THIS IS YOUR TREAT for all the fun you did with the berries!

CHILI.... TO GET THROUGH WINTER

Note:  Anything I make that has ground up beef in it, I make with the highest fat content ground beef around.  It gives the recipe much more flavor AND - it's no big deal to drain off most of the fat.  It's also cheaper, and these days that matters!  So...... chili time!

This recipe will feed 4-6 people and give you leftovers to freeze for hot dogs.

INGREDIENTS:

2-1/2 lbs.        Hamburger
1 lb.                Stew beef - cut into dice size                               pieces

1 large          Onion - chopped
1 TBSP            Oil
1 TBSP            Butter

3 pkgs             French's Chili-O Mix (NOT                                  McCormicks)

1/4 C              Frank's Original Hot sauce
3 cans             Petite diced tomatoes - undrained
1 large jar       Picante sauce (I use Medium, but
                       hot works if that's your taste)
2 tsp.              cayenne pepper flakes

                      Beans are optional -         I personally don't use them


DIRECTIONS:

If you are using beans, pour them in a colander and set in the sink to drain.

In a large Dutch oven, brown the hamburger, breaking it into chunks  Cook until it's almost grey.  Drain well.

In a sautee pan/wok, add a tablespoon of oil and bring to a shimmer.  Pat the stew beef dry and toss it in the wok and stir fry until it's grey.  Add the butter and onion and cook another 1-2 minutes until the onions begin to soften.  Add this to the Dutch oven (undrained - butter makes EVERYTHING better!).

Add TWO packages of Chili-O to the pot and stir to coat.

Add the Frank's, tomatoes and picante (chunky salsa will also do fine) and cayenne pepper - stir to blend.

Add DRAINED beans and stir well

Bring to a simmer and reduce heat and cook for 15-20 minutes.  Stir often, as this may scorch since we've drained most of the fat out. Add about 1/4 C of water if the chili seems too thick.

Check for taste and add the remaining pack of Chili-O mix (which will thicken the chili a little more) for a little more zing. Stir well and simmer another 4-5 minutes.  (You really CAN'T overcook this, but you CAN scorch the krap out of it if you abandon the stove!)

Remove from stove and let the chili rest for 5-10 minutes

Excellent served over rice and/or topped with your favorite grated cheese.  Also makes a great con queso when blended with cheese

Freezes great!

I'm not a crock pot cooker as a rule, but for winter parties I make the chili ahead and put it in the crock pot to keep warm, and that's one more thing I can check off my list!

Note:  If you are really into HEAT, add fresh jalopenos to the onions as you sautee them, or add your favorite peppers from a jar.  ENJOY!

PRODUCT REVIEW: IPAD STAND

I bought one of these about two years ago - from Amazon, I think.... (link to it is below).  I'm posting this in SHE COOKS because that's how I use this most of the time!  It's one of the FEW gadgets I've decided I will never be without!  

In addition to accommodating an iPad or other tablet either vertically or horizontally, it has four ANGULAR settings, for the best possible viewing angle for your device.

But.... it's THE best thing I've ever had to hold up a cookbook, a recipe card, or even a full size sheet of paper with a lengthy recipe.  I keep this in my kitchen and would be lost without it.

My only complaint with it - and this is so minor as to not even count - is... it has two little rubber 'skid-stoppers' on the back of the base - AND I LOST ONE OF THEM!  If I ever remember it when I'm out, I can find a pack of them anywhere that sells picture frames.... they are the size of half an aspirin.  I solved the problem by removing the other one so the stand wouldn't rock!

Check this out!  It's VERY well made and very attractive, and it would be a super gift for the cook who has everything!

http://www.amazon.com/Lipper-International-Bamboo-Expandable-Adjustable/dp/B005FL8BEG