Watermelon Salad

Recipe by Better Homes & Garden™

Photo by Better Homes & Garden™

Servings: 9

Ingredients:

• 2 envelopes unflavored gelatin
• 2 cups watermelon juice*
• 1 ½ cups white grape juice
• 1 teaspoon shredded lemon peel
• 1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
• ⅓ cup crumbled feta cheese
• Mint leaves

 

Directions:

1. In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
3. Top with feta and mint leaves before serving. Makes 9 servings.

 

 

Tip:

*Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.

 

 

Nutrition Facts:

Per Serving: 92 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 5 mg cholesterol, 68 mg sodium, 18 g carbohydrates, 1 g fiber, 16 g sugar, 3 g protein.

 

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Roasted Vegetable Pasta Salad with Walnut Pesto

Recipe by Better Homes & Gardens™

Yield: 16 Servings

Ingredients: 

• 1 ½ cups coarsely chopped zucchini (1 medium)
• 1 ½ cups coarsely chopped yellow summer squash (1 medium)
• 1 cup coarsely chopped red onion (1 large)
• 1 cup coarsely chopped fennel bulb
• ¾ cup coarsely chopped green sweet pepper (1 medium)
• ¾ cup coarsely chopped red sweet pepper (1 medium)
• 1 small eggplant (about 10 ounces), coarsely chopped
• 3 tablespoons olive oil
• 12 ounces dried whole wheat penne pasta
• 2 cloves garlic, minced
• 1 cup torn fresh basil
• ⅓ cup grated Pecorino Romano cheese
• ¼ cup chopped walnuts, toasted
• ½ cup olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 2 cups cherry tomatoes, halved
• Salt
• Ground black pepper
• Snipped fresh basil (optional)

Directions:

1. Preheat oven to 400°F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
2. Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
3. For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
4. Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.
5. Serve at room temperature. If desired, sprinkle with additional basil.

Tips:

Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.

Nutritional Facts: 

Per Serving: 203 calories, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 2 mg cholesterol, 177 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens™

Yield: 4 servings/Sandwiches

Photo by Better Homes & Gardens™

 

Ingredients: 

• 8 oz. ground lamb or beef
• 8 oz. ground turkey
• 1/4c. chopped fresh mint
• 1/2 tsp. dried oregano, crushed
• 2 Tbsp. finely chopped red onion
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 whole wheat or plain pita bread rounds
• 1 recipe Watermelon-Feta Salad
• Fresh mint (optional)

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

• 1 cup chopped seedless watermelon
• 1/4 c. crumbed feta cheese (1 oz.)
• 2 Tbsp. finely chopped red onion
• 1 Tbsp. snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
2. Cover and refrigerate for up to 2 days.

 

 

Watermelon-Feta Salad

Recipe by Better Homes and Gardens™

Yield: 1-1/3 cups

Mini Gyro Burgers with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Ingredients:

• 1 c. chopped seedless watermelon
• 1/4 c. (1 oz.) crumbled feta cheese
• 2 Tbsp. finely chopped red onion
• 1 Tbsp snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil.
2. Toss gently to coat.
3. Cover; refrigerate for up to 2 days.

 

Homemade Gyros with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Great Guacamole

Recipe by Better Homes and Gardens™

Yield: 4 cups or 16 Servings (1/4 c. per serving)

Photo by Better Homes & Gardens™

Ingredients:

• 5-6 ripe avocados
• 1/4 c. snipped fresh cilantro
• 1-2 medium fresh jalapeño peppers, stemmed, seeded and minced
• 1 clove garlic, minced
• 1/4 cup red onion, finely chopped (optional)
• 2-3 tablespoons lime juice
• 3/4 -1 tsp. salt
• Chips

Optional:  Fresh cilantro, chopped tomato, chopped avocado and/or lime wedges

 

Directions: 

1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.
2. Gently fold in cilantro, jalapeño peppers, and garlic.  If desired, add onion and tomato. Add lime juice and salt to taste.
3. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown.  Let it sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving.
4. If desired, before serving, sprinkle with additional cilantro.  Serve with sweet potato chips or tortilla chips.

 

Click here for additional instructions.

A Note From the BH&G™ Test Kitchen: 

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

 

Nutrition Facts (Great Guacamole)

Per serving: 71 kcal,6 g fat, (1 g sat. fat,1 g polyunsaturated fat, 4 g monounsaturated fat), 0 mg chol., 113 mg. sodium, 4 g carb.,3 g fiber, 0 g sugar, 1 g pro.

Pink Lemonade Cake

by Better Homes & Gardens™

Photo by BHG.com

18 Servings

 

Ingredients: 

• 1 cup butter
• 4 eggs
• 3-1/3 c. all-purpose flour
• 1 tablespoon baking powder
• 1/2 tsp. salt
• 2 c. sugar
• 1-1/3 c. milk
• 1/4 c. frozen lemonade concentrate, thawed
• 1 tsp. pure lemon extract
• Lemonade Butter Frosting*

 

Directions: 

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
3. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
4. Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.

 

From the BHG Test Kitchen 

To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.

HOW TO SPLIT LAYERS

To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.

*

Balsa wood blocks are sold at crafts stores.

LEMON GARNISH

Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.

 

*Lemonade Buttercream Frosting

Yield: 6 cups

Ingredients: 

• 3 cups (6 sticks) unsalted butter, softened
• Two-16 ounces jars marshmallow creme**
• 1/4 cup frozen lemonade concentrate, thawed
• 1 cup powdered sugar
• 2 teaspoons pure lemon extract

Directions:

1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
2. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

From the Test Kitchen

Room-temperature butter ensures that the frosting will be creamy and spreadable.

 

* * If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.

 

Video Tips on How to Make a Layer Cake

 

Nutrition Facts (Pink Lemonade Cake)
Per serving: 583 kcal , 32 g fat (20 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 124 mg chol. , 442 mg sodium , 72 g carb. , 1 g fiber , 47 g sugar , 5 g pro.

Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

Yield: 6 Servings (2/3 c. serving size) or 4 cups

Photo by Better Homes & Gardens™

Ingredients:

• 4 fresh ears of sweet corn
• 1 tablespoon olive oil
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1/4 cup finely chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh marjoram*
• 4 slices crisp-cooked bacon, drained and crumbled

*Use parsley or basil if marjoram is not available.

 

Directions:

1. Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil.  Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning.  When cool enough to handle, cut kernels off the cobs.
2. In a large bowl combine corn and the next 6 ingredients (through pepper).  Add marjoram and stir to combine.
3. Top with crumbled bacon.

 

Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Photo by BHG.com

Yield: 8 Servings

Ingredients:

• 8 ounces bulk chorizo or mild Italian sausage
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 fresh jalapeno pepper, finely chopped
• Six 6-inches vegetable-flavored or plain flour tortillas
• 1tablespoon cooking oil
• 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

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

 

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