Chef Tee’s Strawberries Dipped in Chocolate

Serves 4 to 6Strawberries dipped in choco
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

  • 12 large strawberries
  • 1 (12 ounce) bags semi-sweet chocolate chips


  1. Rinse strawberries under cool water; pat dry w/paper towel; let air dry completely.
  2. Melt chocolate in double boiler over medium-heat (use heat resistant spatula or wooden spoon to stir chocolate every minute or so while it melts).
  3. When melted, remove bowl filled w/chocolate from heat; stir chocolate every minute or so to lower chocolate temperature to warm (when bowl feels warm when you touch it w/hand, chocolate is done).
  4. Dip strawberries in melted chocolate, then set them on wax paper lined baking sheet; let sit at room temperature until chocolate is set (about 15-to-20 minutes).


Brian’s Chocolate & Almond Pie

Serves 6 to 8
Prep time: 10 minutes; no cooking time

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust


  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.