4th of July Watermelon-Mint Coolers

Enjoy this refreshing beverage during your 4th of July picnic! (Photo by Better Homes & Gardens©)

Yield: 8 Servings

Ingredients

• 3 1/4 lbs.seedless watermelon, chopped (5 cups)
• 1/4 c. fresh mint leaves
• 1/2 c. sugar
• 1/2 c. water
• 1/2c .fresh lime juice
• 3/4 teaspoon aromatic bitters
• 4-5c. ginger ale, chilled
• Mint sprigs

 

 

Directions

1. In a blender container place watermelon; puree until smooth. In a small heatproof bowl, use a wooden spoon to mash mint leaves and 1/4 cup of the sugar; add 1/4 cup of the water. Microwave on high until fragrant, 1 to 2 minutes. Using a slotted spoon, transfer mint leaves to blender, leaving sugar in bowl. Blend until chopped.
2. To bowl of sugar mixture add the remaining 1/4 cup sugar and 1/4 cup water. Microwave until sugar dissolves into a syrup, 1 to 2 minutes. Cover and chill.
3. To serve, strain watermelon mixture into an ice-filled pitcher or jar. Stir in syrup, lime juice, and bitters. Divide watermelon mixture among ice-filled glasses; top with ginger ale. garnish with mint sprigs.

Nutrition Facts (Watermelon-Mint Coolers)

Per serving: 125 kcal cal.,0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 12 mg sodium, 32 g carb., 1 g fiber, 29 g sugar,1 g pro.Percent Daily Values are based on a 2,000 calorie diet

 

From the Test Kitchen

ALCOHOLIC VERSION:

Add 2 cups white rum with the mint before chilling for 8 hours. Add club soda or sparkling water in place of ginger ale.

Nutrition analysis per serving: 212 calories, 1 g protein, 22 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 19 g total sugar, 11% Vitamin A, 21% Vitamin C, 28 mg sodium, 2% calcium, 4% iron

 

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Potato-Cauliflower Salad

Yield: 8 Servings

Photo by Better Homes & Gardens™

Ingredients:

• 12 small fingerling or round new potatoes, scrubbed
• 1 medium head cauliflower, cut into bite-size pieces
• 2 tablespoons water
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1/3cup sour cream and chives dip
• 2 tablespoons lemon juice
• 2 tablespoons salad oil
• 1/4 – 1/3 cup blue cheese
• 1/4 cup fresh Italian (flat-leaf) parsley
• 2s lices bacon, crisp-cooked and crumbled
• 4 crisp breadsticks, broken
• Sea salt or salt
• Freshly ground black pepper

 

Directions:

1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

 

Watch this video on How to Make Potato Salad

 

Nutrition Facts (Potato-Cauliflower Salad)

Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet

Hawaiian Burger from BH&G™

Recipe by Better Homes and Gardens™

Yield: 8 Servings

Photo by Better Homes & Gardens™

Ingredients

• 2 1/2pounds lean ground beef
• 1cup crumbled blue cheese (4 ounces)
• 1cup finely chopped onion
• 18 ounce can crushed pineapple, drained
• 1/2 cup diced ham
• 12.8 ounce package cooked bacon pieces
• 2 teaspoons ground black pepper
• 1teaspoon garlic powder
• 8 slices sharp cheddar cheese
• 8 hamburger buns or plain bagel thins
• Leaf lettuce (optional)
• 2 medium tomatoes, sliced (optional)
• 1 medium sweet onion, sliced (optional)

Directions

1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.) Serve burgers on buns. If desired, top with lettuce, tomato, and onion.

 

Nutrition Facts (Hawaiian Burger)

Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb.,2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet