Desserts

Dipped Chocolate Strawberries

50
16
2 pints strawberries (with stems if you can find them)
1 ½ cups semi-sweet chocolate chips (or whatever you prefer)
2 tablespoons corn syrup
6 tablespoons butter
You will need to wash your strawberries and dry them with paper towels or cloth; make sure they are very dry. If the strawberries have been refrigerated, let them get to room temperature before dipping. In a double boiler, add chocolate chips, corn syrup and butter, melt on medium heat, occasionally stirring. After it is melted, remove from the heat, dip 2/3 of strawberry in chocolate, let drip for a few seconds. Place the strawberries on sheet pan covered with wax paper or use the method under the tips. Put the dipped strawberries in refrigerator until they are firm, about 20 minutes.
Nutritions

Calories
133

Sodium
7mg
0% DV

Fat
8g
13% DV

Protein
1.0g
2% DV

Carbs
15g
5% DV

Fiber
1g
7% DV
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Make Ahead Breakfast Casserole Cups

766

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.