Chocolate Covered Strawberries*

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Strawberry Cane Sugar or  Dark Cocoa Cane Sugar

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.  Sprinkle Strawberry Cane Sugar or Dark Cocoa Cane Sugar on top.

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

*Recipe by Food Network

Perfect Margarita Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• Strawberry Cane Sugar

Directions

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Rim your glass with Strawberry Cane Sugar or use Sea Salt if preferred.  Pour margarita into glasses and serve.