Watermelon Shark Recipe

Watermelon Shark recipe

Photo by Taste of Home©

Is it safe to go into the kitchen?  Yes!  Take a bite out of this watermelon and leave satisfied.

(However, you might need a bigger bowl… while you watch television episodes during Shark Week on Discovery.)

 

Yield: 32 Servings

Ingredients: 

  • 1 large watermelon
  • 2 cups seedless red grapes
  • 1 medium cantaloupe, peeled, seeded and cubed
  • 2 cups fresh blueberries
  • 2 medium oranges
  • 1 jar (12 ounces) pineapple preserves
  • Swedish Fish candies, optional

 

Directions:

  1. Using a large sharp knife, cut off one end of the watermelon so that watermelon stands at an angle. Using a razor blade or small knife, score an opening for the mouth. With knife, cut out and remove mouth. Cut out triangles for teeth; remove rind from teeth.
  2. For shark fin, cut a triangle from removed rind; attach to shark with toothpicks. For eyes, attach two grapes with toothpicks.
  3. Remove fruit from inside watermelon; cut into cubes. In a large bowl, combine watermelon, cantaloupe, blueberries and remaining grapes. Finely grate peel from oranges and squeeze juice. In a small bowl, mix preserves, orange juice and peel; add to fruit and toss gently.
  4. Stand shark on a platter. Fill opening with some of the fruit mixture; add a few Swedish Fish if desired. Serve with remaining fruit.

 

Nutritional Facts
3/4 cup (calculated without candies): 129 calories, 1g fat (trace saturated fat), 0mg cholesterol, 7mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1-1/2 fruit

 
Originally published as Watermelon Shark in Simple & Delicious June/July 2012, p8

 

No Churn S’mores Ice Cream — your homebased mom

Two of your favorite summer treats in one and no ice cream maker required!! No Churn S’mores Ice Cream is the perfect summer dessert. Summer means two things at our house s’mores and homemade ice cream. We have a fire pit in our backyard and we love having a fire and making s’mores on a…

via No Churn S’mores Ice Cream — your homebased mom

Chili-Rubbed Steak & Bread Salad Recipe from Taste of Home©

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations – creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Yield: 6 Servings

Chili-Rubbed Steak & Bread Salad

Photo by Taste of Home©

Ingredients:

  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
  • 2 cups cubed multigrain bread
  • 2 tablespoons olive oil
  • 1 cup ranch salad dressing
  • 2 tablespoons finely grated horseradish
  • 1 tablespoon prepared mustard
  • 3 large tomatoes, cut into 1-inch pieces
  • 1 medium cucumber, cut into 1-inch pieces
  • 1 small red onion, halved and thinly sliced

 

Directions:

  1. Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
    Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard.
  2. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  3. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

Originally published as Chili-Rubbed Steak & Bread Salad in Taste of Home June/July 201

Raspberry Lemonade

Recipe courtesy of Ree Drummond

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups sugar
  • 1 bag frozen raspberries
  • Ice cubes, for serving

Directions:

  1. Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries.
  2. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
  3. Fill mason jars with ice cubes and top them off with the lemonade.

2012 Ree Drummond, All Rights Reserved

 

Cat Funerals in the Victorian Era

For all you animal (especially those more fond of cats) and history lovers, this is an interesting article.

Mimi Matthews

Inconsolable Grief by Ivan Kramskoi, 1884.

During the early 19th century, it was not uncommon for the mortal remains of a beloved pet cat to be buried in the family garden.  By the Victorian era, however, the formality of cat funerals had increased substantially.  Bereaved pet owners commissioned undertakers to build elaborate cat caskets.  Clergymen performed cat burial services.  And stone masons chiseled cat names on cat headstones.  Many in society viewed these types of ceremonies as no more than an amusing eccentricity of the wealthy or as yet another odd quirk of the elderly spinster.  Others were deeply offended that an animal of any kind should receive a Christian burial. 

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World Oceans Day – June 8

On World Oceans Day people around our blue planet celebrate and honor the ocean, which links us all. Be a part of this growing global celebration! Thanks to The Ocean Project and World Ocean Network for helping to promote and coordinate this event since 2002. Thank you to the United Nations for officially recognizing June 8th as World Oceans Day, since 2008.

 

World Oceans Day is an annual observation to honour the world’s oceans, celebrate the products the ocean provides such as seafood as well as marine life itself for aquariums, pets, and also a time to appreciate its own intrinsic value. The ocean also provides sea-lanes for international trade. Global pollution and over-consumption of fish have resulted in drastically dwindling population of the majority of species.

The Ocean Project, working in partnership with the World Ocean Network, has been promoting WOD since 2003 with its network of over 1,600 ocean conservation organizations and others throughout the world. Events performed for WOD and awareness includes beach cleanups, educational programs, art contests, film festivals, and sustainable seafood events.