Prepare yourself for this greatness !!! Make this at your next wedding shower, birthday party etc… and everyone will be jealous that you thought of this. These are so good and grab the attention of EVERYONE!

What You Need:

Ingredients:

• 1/3 cup Strawberry Wine
• 1/3 cup Pinot Grigio Champagne
• 1/2 Cup Strawberry Simple Syrup
• 15 ripe sweet strawberries, sliced

How To Create:

1. Make a strawberry simple syrup by adding 2 cup of water and 2 cups of sugar in a sauce pot, bring to a boil over medium-high heat. Slice 8 – 10 strawberries and add them to the water and sugar mixture. Break apart the strawberries to release the juices.Boil mixture for a minute more then remove from heat and cover the pot with a tight fitting lid. Allow strawberry simple syrup to steep for 12 – 15 minutes. Strain into a Mason jar type glass and refrigerate.
2. In a large measuring cup or bowl add strawberry wine, champagne and simple syrup and stir.
3. Pour strawberry wine mixture into the individual popsicle containers to the fill line. Snap on the stick and cap pieces.
4. Place in a deep freeze or ice box for two (2) hours or longer.
5. Fill a standard wine glass halfway with crushed ice, add several sliced strawberries, add two tablespoons of strawberry simple syrup. Add wine and a Strawberry & Champagne Popsicle.
6. Garnish with a fresh spring of mint and a slice of strawberry.

I Got my popsicle mold for so cheap on Ebay and they have tons more.

These literally had people talking for weeks and they were so simple and I prepared them the night before. You can make your own changes if you like of even make them alcohol free if needed. I will be making these over and over and coming up with new flavors as well.

Hope yall love this !!! If you have any questions or need help creating please ask !

Spring is here and I am enjoying every second! Everything is so fresh and crisp it’s perfection. I have created the perfect meal for any evening out on the patio.These two creations are not complete with out Five Cheese and Riserva Marinara sauce from Bertolli it adds the extra flavor that so many recipes lack.

Lasagna Stuffed Zucchini Boats:

What You  Need:

• 4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
• 1 cup (8.6 oz) part-skim ricotta cheese
• 1 large egg
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz 93% lean ground beef or lean ground turkey
• 4 tsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cup Bertolli five cheese sauce
• 1 Tbsp chopped fresh basil, plus more for garnish

How To Create:

• Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
• In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
• Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn’t be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
• To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Add meat mixture. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.

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Roasted Cauliflower

What You Need:

• 1 head cauliflower, cut into florets
• 1 medium onion, sliced
• 4 sprigs thyme
• 4 garlic cloves, unpeeled
• 3 tablespoons olive oil
• ½ cup grated Parmesan

How To Create:

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer. Serve Bertolli Riserva for dipping it completes it perfectly !

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I used these Bertolli sauces they were a perfect fit !

Bertolli sauce can gives my creations a authentic well-rounded Tuscan taste without a sacrificing your resources time and tons of money.

Long live delicious Tuscan taste.

Love these creations? If so visit the Bertolli Facbook page and be inspired !!

Thanks so much for coming by I hope you enjoy this was the best creation I have made in a while and it went so well together !!