Honored Contributor
Posts: 10,100
Registered: ‎03-26-2010

Just saw this recipe in recent Taste of Home magazine...sounds refreshing on hot day.  Makes a lot and says it was served in a watermelon bowl.  Thanks JH of TX.  Good for large picnics or family reunions this children at punch bowl..ha.


Summertime Watermelon Punch for a Crowd


30 cups cubed seedless watermelon (about 10 lbs.)

1 can (12 oz) frozen orange juice concentrate, thawed

1/2 cup lemon juice

1 bottle (750 ml) sweet white wine, chilled

3 cups chilled ginger ale


Process watermelon in batches in food processor until smooth.  Press through a fine-mesh strainer into bowl, discard pulp.  Pour watermelon juice into a large pitcher or punch bowl.  Stir in juice concentrate and lemon juice.  Refrigerate until chilled.  Stir in wine and ginger ale before serving.  Serve punch over ice with additional watermelon.


NEXT .... ONIONS, yellow, red, green....any variety








Honored Contributor
Posts: 10,100
Registered: ‎03-26-2010

Spinach Rice Salad


1 cup Uncle Ben's Converted Rice

1/2 cup bottled Italian Salad Dressing

1 tablespoon soy sauce

1/2 teaspoon sugar

2 cups fresh spinach, cut into thin strips

1/2 cup sliced celery

1/2 cup sliced GREEN ONIONS

1/3 cup crumbled crisp bacon


Cook rice according to package directions.  Transfer to a bowl and cool slightly.  Combine dressing, soy sauce and sugar.  Stir it into warm rice.  Cover and chill.  Fold in remaining ingredients before serving.




Valued Contributor
Posts: 548
Registered: ‎06-02-2023
From Country Living magazine

Slow cooker baked beans

1 lb. dried navy beans
Cooking spray
6 strips uncooked bacon, chopped
1/2 c. packed light brown sugar
1/2 c. ketchup
1/2 c. molasses
2 Tbsp. dried mustard
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cloves
1 Tbsp. Worcestershire sauce
1 sweet onion, chopped
Kosher salt

Step 1
Soak beans in 3 quarts cold water 8 hours or overnight. Drain and rinse.
Step 2
Lightly grease a 6-quart slow cooker. Place beans and half of bacon in prepared slow cooker. Stir together brown sugar, ketchup, molasses, mustard, paprika, pepper, cloves, Worcestershire, onion, and 2 cups water in a bowl. Pour over beans. Top with remaining bacon.
Step 3
Cover and cook on low until beans are tender and liquid has thickened, 8 to 10 hours. Season with salt.

Next ingredient: your choice
Honored Contributor
Posts: 10,552
Registered: ‎05-15-2016


[ Edited ]

I have a weakness for pasta but like to make dishes with lots of vegetables to reduce the amount in the dish to make it lighter but still hits the "pasta" spot!

Green Goddess Pasta Salad


PREP TIME 10minutes mins
COOK TIME 8minutes mins
TOTAL TIME 20minutes mins
COURSE Main Course, Side Dish


  • Food Processor or High Powder Blender




Green Goddess Dressing

  • 1 cup fresh basil
  • ½ cup parsley
  • ½ cup cilantro
  • 2 tbsp garlic, minced
  • ¼ cup dairy free mayo or ½ large avocado (I use Primal Kitchen Foods avocado mayo, use an avocado for vegan) Can use regular mayo too!
  • ¼ cup olive oil or avocado oil
  • 1 lemon
  • 4 green onions

Pasta Salad

  • 1 box bow tie pasta (I use Jovial Foods brown rice pasta)
  • 1 cup shredded carrots
  • 1 cup peas
  • 1 cup chickpeas
  • 1 cup arugula, packed
  • 1 cup cucumber slices
  • 1 cup cherry tomatoes, halved
  • 1 cup pine nuts
  • salt, to taste
  • fresh basil & cracked black pepper to top




  • Cook pasta and peas according to instructions. When pasta is done, drain but don’t rinse with water. Instead, stir in a little avocado/olive oil.
  • Combine dressing ingredients in a food processor or high power blender and blend until desired consistency is reached.
  • Once pasta and peas are cooled, combine all ingredients in a large bowl and mix. Then mix in the dressing to cover completely.

How about something you made this weekend?

Honored Contributor
Posts: 15,512
Registered: ‎02-27-2012

We celebrated 2 birthdays, an Anniversary and Father's Day this past weekend.


This was one of the desserts I made and of course, the kids loved it.


From    her desserts are the BEST



Chocolate Chip Cookie Cake

A full Chocolate Chip Cookie Cake with a slice cut out on a white platter.

Cookie Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Chocolate Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 12 tbsp heavy cream

Cookie Cake:

  1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
  4. Add egg, vanilla extract and mix until well combined.
  5. Add dry ingredients to butter mixture, mix til the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  6. Fold in the chocolate chips. Dough will be thick.
  7. Press the cookie dough evenly into the cake pan. Press a few more chocolate chips into the top of the cake, if desired.
  8. Bake 18-20 mins,  til edges just begin to turn golden.
  9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Chocolate Buttercream:

  1. To make the buttercream, add butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
  5. Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.
  6. Store cookie cake in an airtight container. store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.




Next :


Anything using summer fruit

Honored Contributor
Posts: 10,100
Registered: ‎03-26-2010

Fruit Salsa with Cinnamon Chips


1 cup finely chopped FRESH STRAWBERRIES

1 medium navel orange, peeled and finely chopped

3 medium kiwi fruit, peeled and finely chopped

1 can (8oz) unsweetened crushed pineapple, drained

1 tablespoon lemon jice

1 1/2 teaspoons sugar


Cinnamon Chips


10 flour tortillas (8")

1/4 cup butter, melted

1/3 cup sugar

1 teaspoon ground cinnamon


In small bowl, combine the first 6 ingredients.  Cover and refrigerate until serving.  For chips, brush tortillas with butter; cut each into 8 wedges.  Combine sugar and cinnamon; sprinkle over wedges.  Place on ungreased baking sheets.  Bake at 350 for 5-10 minutes or just until crisp.  Serve with Fruit Salsa.


(Another Taste of Home recipe from recent magazine.  Thank you JR from NC)





Esteemed Contributor
Posts: 7,309
Registered: ‎11-15-2011


[ Edited ]





2 pounds carrots, peeled and sliced on diagonal
2 tablespoons good quality olive oil
1/2 teaspoon salt 



1/4 teaspoon freshly cracked black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried thyme



2 tablespoons honey
1 tablespoonunsalted butter,melted
1/2 teaspoonground cinnamon


Preheat oven to 400 degrees F.


Peel the carrots, cut off the tops, and slice them about 1/2 in  thick.  (I like mine cut in strips…1 ½ in by ½ in) 


CARROTS: Place cut carrots on a large sheet pan (15-inch by 21-inch) in a single layer. 


For sweet carrots Add olive oil and salt. 


For savory carrots  Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat evenly.**


BAKE: Spread carrots in an even layer and roast for 10 minutes. Remove, toss, and return to oven. Roast for another 8 to 15 minutes until caramelized and tender. 


FOR SAVORY CARROTS: Toss and serve.


FOR SWEET CARROTS: Mix honey, melted butter, and cinnamon, drizzle over the cooked carrots, and serve immediately.


NOTES:  Line pan with Parchment paper or foil.

Baby carrots, already cut small will work.

**I put the carrots in a Ziplock bag and toss with EVOO and flavorings.)  Less messy than drizzling. 


I keep these in the fridge most of the time.  Delicious snack or with a sandwich.



Next ingredient:  Pasta 





Respected Contributor
Posts: 2,136
Registered: ‎06-29-2015


[ Edited ]

Hi everybody. Smiley Happy So many great recipes this month, Thank you!


I know that @Zhills  said that the next ingredient is "pasta", and I'm hoping that dumpling wrappers count.


I recently came across this Kikkoman recipe, and it sure sounded a lot easier that wrapping individual dumplings!

**An easy dipping sauce to make is equal parts rice vinegar and soy sauce w/ a bit of grated ginger & garlic added. Add a bit of sugar or sesame oil to smooth it out, optional.


Smash Gyoza

Smash Gyoza.jpg
1 cup green cabbage, shredded 
½ teaspoon salt  
½ pound ground chicken or pork 
⅓ cup carrot, grated 
2 tablespoons green onions, chopped 
1 teaspoon minced garlic 
1 teaspoon ginger, peeled and grated 
1 tablespoons vegetable oil  
8 gyoza wrappers 
For Serving 
Green onions 
½ cup Kikkoman® Gyoza Dipping Sauce, or homemade  
1. Stir together cabbage and salt in a small bowl. Set aside to soften for 10 minutes. Drain liquid from cabbage and squeeze out excess moisture using a paper towel.  
2. Add cabbage to a mixing bowl with meat, carrots, green onion, garlic and ginger. Mix well to combine.  
3. Heat vegetable oil over medium heat in a large nonstick skillet for 2 minutes. Scoop heaping tablespoon-sized mounds of filling onto skillet leaving space between each for gyoza wrappers.  
4. Place gyoza wrappers on top of each mound of filling and smash with a spatula to flatten. Cover with lid and cook for 1-2 minutes. Flip each gyoza and cook 1 minute longer, uncovered.  
5. Repeat with remaining filling. Add extra oil as needed. 
6. Serve hot topped with extra green onion and Gyoza Sauce for dipping
Next Ingredient: Anything BBQ-ish
Muddling through...
Respected Contributor
Posts: 4,059
Registered: ‎08-20-2012

@sabatiniRemember, you Did say bbq-"ISH!"Smiley Happy

 BARBECUED BEEF (OR PORK)  FOR BUNS ( to use up leftover roast beef or pork)


11/2 cups water

1/8 to 1/4 Cup Vinegar (cider) scant

1/4 C sugar

4 tsp Dry mustard

1 to 2 tsp salt

1/4 tsp Cayenne pepper ( optional )

2 slices Lemon ( thick cut )

2 onions chopped

1/4 C Butter

4 cups THINLY sliced Beef or pork

1 C Ketchup

3 Tablespoons Worcestershire sauce

1/2 c celery chopped ( optional)

1/2 C ripe Olives (optional )


METHOD:   In a dutch oven combine All ingredients except the celery and olives ( if using ).

Simmer uncovered 40 minutes.  After 25 mins add the Celery.

Add the olives when serving. 




Honored Contributor
Posts: 10,100
Registered: ‎03-26-2010

@candys mine ....thanks for good recipe....let us know your next choice.