Category: Simple Recipes

Wow Them! How to Carve a Watermelon Basket

Are you going to a cookout, picnic, or family get together this Memorial Day weekend?

I thought I would share something fun and easy to do that always wows everyone!

A watermelon basket filled with beautiful, colorful, fruit.

Here are the 4 steps that are easy to follow.

How to Carve a Watermelon Basket!Step 1 – Place watermelon width-wise on a flat surface.  Roll melon until it settles into a position where it remains stable or cut a thin slice from the bottom to provide stability.  As shown, use strips of masking tape to mark lines of handle and rim of basket.

How to carve a watermelon basket.Step 2 – With a sharp knife, cut outline of handle, using outside edges of masking tape as a guide.  To make a scallop template, cut out a paper circle with scissors.  (The size of the melon determines the size of the circle.  The watermelon shown is small so the circle used is relatively small.)  Fold circle in half and cut along fold.  Starting on either side of handle, place the straight edge of one paper semicircle on top edge of masking tape that forms rim.  With a sharp pencil, trace a row of scallops along rim, stopping just before reaching ends of melon.  At each end, draw remaining scallop freehand, connecting the gap.

Step 3 – Using a sharp knife, cut into the watermelon along the scalloped pencil lines.  Next, cut a large wedge from the area on both sides of the handle, leaving about an inch above the scalloped rim.  Remove wedge, inserting knife behind the scallops, cut straight down into the melon close to the rind, cutting deep enough to release top part of rim.  Lift and discard.

How to carve a watermelon basket.Step 4 – Remove masking tape.  Scoop out watermelon from rind.  For a fruit basket, add a mixture of fresh fruit combined with watermelon cut into one-inch cubes or melon balls. I have never been able to make the watermelon balls so I always cut into cubes.

The finished look is really awesome.

Happy Holiday weekend, now go wow everyone with your carving talents!

 

 

“Jenny’s Potatoes”

Today I am sharing a potato recipe, “Jenny’s Potatoes”.

Potato recipe!  Yummy!I call it that because Jenny gave me the recipe!

I never make anything fancy, only simple recipes that are deliciously good, and easy to make.

Ingredients:

8 or 9 potatoes (boiled)

1lb. American Cheese (I have used Colby)

1 medium onion (chopped)

1/2 lb bacon (cooked) crisp

1 medium jar of olives (I do not add the olives, Jenny likes them, I do not!)

1 cup mayonnaise

Directions:

Boil potatoes in skins, peel and chop, cube cheese, chop onions, and mix these with the mayonnaise.

Salt and pepper to taste.

Put in a 9 x 13 pan, I use a glass one!

Slice olives on top, crumble bacon on top.

Bake at 350 degrees, covered 20 minutes, uncovered 30 minutes.

Serves: Lots!

Hope you try this recipe, you won’t be disappointed.

So good with burgers.  Yummy!

Enjoy!

Soft Pretzel Dip!

Any recipe that I post will be a simple, easy one!

This is a dip I make whenever my family gathers, served with soft pretzel slices.

Soft Pretzel DipI should have posted this on the 26th, which was National Pretzel Day.

Only two ingredients for the dip plus the sliced soft pretzels.  My local bakery sells pretzel sticks that they will slice into pieces for dips as shown above.

Soft Pretzel Dip Ingredients

The two ingredients:

– a jar of Kraft Old English cheese spread

– a tub of onion and chive cream cheese

That’s it!

Mix together and chill before serving.

It will be a hit with everyone.  Yummy! Yummy!

Enjoy!

Crustless Ham and Cheese Quiche

This recipe was featured on one of our local radio talk stations last Saturday.  It was mentioned as a way of using leftover Easter ham.

I tried it and served with fresh fruit and some awesome muffins.  It is quick, easy, simple to make, and so yummy!  I made it for a light dinner, but It would be good to serve for brunch.  Especially with Mother’s Day in two weeks.

 Quiche Hot from Oven

Ingredients:

2 tablespoons butter

1/2 cup finely chopped onion

1/4 cup chopped flat-leaf parsley

2 cups cubed Ham

1 cup shredded Swiss Cheese

6 large eggs

1 1/2 cups half and half

1/2 cup Bisquick mix

1 teaspoon salt

1/4 teaspoon cayenne pepper

Preparation:

1. Melt the butter in a skillet and saute the onion for 3 minutes.

2. Stir in the ham and parsley.

3. Spoon into a buttered 9 or 10 inch pie pan.

4. Sprinkle over the cheese.

5. In a blender, blend the eggs, half and half, Bisquick mix, salt and pepper until well-mixed.

6. Pour into the pan.

7. Bake in 375 degree oven for 40 to 45 minutes or until golden brown.

8. Let cool a few minutes and cut into wedges.

I am sure you could try with your own favorite veggies, like spinach or mushrooms!

Enjoy! 

Grandma’s Disappearing Cupcakes

"Disappearing Cupckes"This is such a simple and yummy recipe!

It has been around for years as a cake, but they come out great as cupcakes.

My mom, who has since gone to heaven, gave this recipe it’s name.

As soon as she put them on the table they disappeared!

Especially good this time of year for Easter or the upcoming summer days.

There are mandarin oranges in the batter, and the topping is cool whip with crushed pineapples.

Hope you enjoy one of my dear mother’s favorite recipes.

Ingredients:

1 yellow cake mix

4 eggs

1 cup vegetable oil

1 (11 ounce ) can of mandarin orange segments

Topping:

1 (8 ounce) container of Cool Whip, thawed

1 (20 ounce) can crushed pineapple with juice

1(3.5 ounce) package instant vanilla pudding mix

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.  Beat until  smooth.  Pour batter into a paper lined cupcake pan.

3.  Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

4.  To make the topping:  in a large bowl, beat together whipped topping, crushed pineapple with juice and dry pudding mix until blended.  Scoop lots on top of cooled cupcakes.

This recipe, as I mentioned above, can also be made as a cake by pouring into a greased and floured 9 x 13 pan baking at 350 F for 35 to 45 minutes.

Store in the refrigerator.

Enjoy!