Yummy Strawberry Muffins

½ cup milk                                           1 ¾ cup flour
¼ cup canola oil                                   ½ tsp. salt
1 egg                                                    2 tsp. baking powder
1 cup chopped strawberries               ½ cup white sugar

Preheat oven 375 degrees.  Oil 8 cup muffin tin or use paper liners.

In a small bowl, combine milk, oil and egg.  Beat slightly.

In a large bowl, mix flour, salt, baking powder and sugar.  Toss in strawberries and stir to coat with flour mixture.  Pour in milk mixture and stir together.

Fill muffin cups ¾ full and bake for 25 minutes or until the tops bounce back from the touch.  Cool 10 minutes and remove from pan.

Chocolate Covered Strawberries

16 oz. milk chocolate chips
2 tablespoons shortening
1lb. fresh strawberries

Pick fresh strawberries with some stem still attached, or use toothpicks inserted in the top.

In a double boiler, melt the chocolate and shortening, stirring until smooth.

Holding the strawberries by the stem, dip them into the chocolate.  Lay them on wax paper to cool.

Strawberry-Spinach Salad

Baby Spinach
Romaine Lettuce
Red Onion
Sliced Fresh Strawberries
Toasted Almonds
Poppy Seed Dressing

You can make as much or as little of this salad as you need.  The flavors are wonderful together.  Sometimes, I just put the ingredients on individual plates and sometimes in a big bowl.  It is a pretty salad.  When strawberries aren’t in season, I use mandarin oranges.