All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat!
3 cups + 4 cups seedless watermelon cubes
1+/- cup sugar
1 cup water
1+/- (to desired tartness) cup lemon juice
2-3 cups cold water
I lemon sliced thin
- Line a cookie sheet with plastic wrap. Arrange the 3 cups of watermelon cubes in a single layer and freeze for 3-4 hours, making ice cubes. If you want them to look prettier, you can puree them and freeze in traditional ice cube trays.
- In a small saucepan make a simple syrup by heating the sugar and 1 cup water until the sugar is completely dissolved.
- Juice 4 to 6 lemons, making enough for one cup of juice.
- In a blender or food processor puree the 4 cups of watermelon.
- Add the watermelon, lemon juice and the sugar water to a pitcher.
- Add 2-3 cups of cold water, more or less to the desired strength.
- Refrigerate 30 to 40 minutes.
- Serve with ice, sliced lemons.
CARROT CHEESECAKE with PINEAPPLE CREAM CHEESE FROSTING
16 ounces Philadelphia cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3/4 cup vegetable oil
1 cup sugar
2 JUMBO eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserving juice
1 cup grated carrots
1/2 cup coconut
1/2 cup finely chopped walnuts
- Preheat oven to 350 degrees.
- Cream Cheese batter ~ In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
- Carrot Cake batter ~ In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2″ springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble
- Bake for 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- Frost top of cheesecake and return to refrigerator 3 to 4 hours before serving.
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
- In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.
NEW POTATOES with PEAS & ROMAINE LETTUCE**
2 cups Yukon new potato chunks
2 tablespoons olive oil
1 large bunch green onions, sliced
1 tablespoon minced garlic, jar
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 pound sugar peas, chopped
1/4 tablespoons hot water
1 teaspoon Better than Bouillon Chicken Base
2 cups chopped romaine lettuce
- Steam potatoes 10-15 minutes until tender.
- Whisk hot water and bouillon together. Set aside.
- In a large skillet heat the oil until hot.
- Saute onions until tender. Add lettuce, salt and pepper. Saute 2-3 minutes more.
- Add peas and broth. Reduce heat and simmer covered 10 minutes or until peas are tender.
- Gently stir in potatoes and heat through.
- Serve immediately.