Supernatural Botanicals

So, it’s Friday morning and if you are anything like me, you are already thinking about what you’ll be making for breakfast on Saturday morning…..please tell me that it’s not just me!  Since I just got back from Savannah, I can’t stop making the recipes from Paula, Jamie, and Bobby Deen. 

These cream cheese stuffed strawberries are so easy to make, and are just beautiful in presentation.  I’m all about looking like a rockstar in the kitchen with very little effort; a little work for a lot of bang, and who doesn’t love that? 

This recipe is from Deen Bros. cookbook, and can also be found on Food Network’s site, www.FoodTv.com.  (click the picture above to link.) 

Lets eat!

Ingredients

• 20 whole large strawberries, hulled
• 8 ounces cream cheese, softened
• 1/4 cup confectioners’ powdered sugar
• 1/4 teaspoon vanilla or almond extract
• 2/3 cup chopped pecans

Directions

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.