Watermelon Cooler

Recipe by Betty Crocker

Yield: 8 Servings

Watermelon Cooler

Photo by Betty Crocker

Ingredients: 

  • 8 c. 1/2-inch cubes watermelon
  • 1-1/2 c. ginger ale
  • 1/3 c. water
  • 1 can (6 oz.) frozen limeade concentrate, thawed

 

Directions:

  1. Place watermelon cubes in single layer in 1-gallon resealable freezer plastic bag; freeze 8 hours. Let stand at room temperature 15 minutes.
  2. In blender, place half each of watermelon, ginger ale, water and limeade concentrate. Cover; blend on medium speed until smooth. Pour mixture into pitcher. Repeat with remaining ingredients; stir into mixture in pitcher. Serve immediately.

 

Tips:

  • Look for seedless watermelon in the produce department to save having to remove the seeds when cutting the watermelon into cubes.
  • Garnish each cooler with a lime wedge and fresh mint leaves threaded on a fancy toothpick.

 

For Nutrition Information, click here.

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Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

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

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.

 

National Strawberry Parfait Day – June 25

National Strawberry Parfait Day is observed annually on June 25.

National Strawberry Parfait Day - June 25

Celebrate National Strawberry Parfait Day. Bon Appetit!

Parfait is French for perfect.  The traditional parfait is a dessert of ice cream or frozen custard layered in a tall glass stemmed glass with fruit and topped with whipped cream.

Today, the ice cream is often replaced with yogurt or pudding and additional layers of granola are added. Strawberries are in season during the month of June, so it is a good time for National Strawberry Parfait Day.

How to Observe?  Enjoy a Strawberry Parfait today, of course!

 

Strawberry Parfait

Ingredients:

  • 2 pkgs. (3 oz.) strawberry Jello
  • 2 c. water, boiled
  • 2 pts. strawberries, sliced
  • 2 pts. strawberry ice cream
  • 1 pkg. unflavored gelatin (dissolved in 1/2 c. water)
  • 3 drops red food coloring (opt.)

 

Directions: 

  1. Dissolve Jello in boiling water. Add gelatin already dissolved in 1/2 cup cold water. Cut in ice cream. Mix until ice cream is melted.  Add food coloring, if so deserved.
  2. Refrigerate for 10 to 15 minutes. Then remove from refrigerator, fold in strawberries. Pour in pie shell or dessert dishes.
  3. Celebrate and enjoy National Parfait Day!

 

Potato-Cauliflower Salad

Yield: 8 Servings

Potato-Cauliflower Salad.

Photo by Better Homes & Gardens™

Ingredients:

  • 12 small fingerling or round new potatoes, scrubbed
  • medium head cauliflower, cut into bite-size pieces
  • tablespoons water
  • small onion, chopped
  • stalks celery, sliced
  • 1/3cup sour cream and chives dip
  • tablespoons lemon juice
  • 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
  • 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

July is Ice Cream Month

Adapted from Ina Garten’s recipe.

Easy Vanilla Ice Cream

vanilla ice cream

Everyone screams for ice cream!

Makes 1 quart

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, scraped

Directions:   

  1. Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
  2. Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
  3. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
  4. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
  5. Store in an air tight container and freeze for an additional 2 hours.

For more recipes, click here at Real Simple.com

Spinach Apple Salad — from Your Homebased Mom’s blog

Spinach Apple Salad is my go to salad recipe. Dress it up or dress it down, either way it’s delicious! Spinach Apple Salad is something everyone needs in their salad repetoire. A good basic spinach salad you can change up depending on what is in your pantry. When you know you need to add a…

via Spinach Apple Salad — your homebased mom