Recipes

[Chi-town girl]

Watermelon lovers, post your favorites.  Anything!

I admire the talents of bakers. 

Mini Watermelon Cake Cups

Frozen pound cake, vanilla frosting and melted white chocolate team up to make an adorable summer treat for a barbecue or pool party. No baking necessary! ...

• Level: Easy

• Total: 5 hr(includes chilling time)
• Active: 30 min

• Yield: 16 eggs

  Ingredients

16 ounces white chocolate, chopped

4 teaspoons coconut oil

1/2 teaspoon plus 6 drops leaf green gel food coloring

8 drops lemon yellow gel food coloring

1/3 cup vanilla frosting

7 drops really red gel food coloring

One 10.75-ounce frozen pound cake, thawed and crusts removed

1/4 cup mini chocolate chips

Special equipment:2 plastic or silicone 8-cup egg molds (2 1/2-inch round cups) Directions

1. Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine.
2. Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes. 
3. Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling. 
4. Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight. 

[ECBG]

ADORABLE!!!!!!!

[Chi-town girl]

Mmmmm...adult version...add vodka!

Watermelon Slushies

 

• Level: Easy
• Total: 10 min

• Prep: 10 min

• Yield: 4 serving

  Directions

1. The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.

[Chi-town girl]

Watermelon Salsa

Recipe courtesy of Trisha Yearwood

• Level: Easy
• Total: 15 min

• Prep: 15 min

• Yield: 3 cups

Ingredients

1 1/2 teaspoons lime zest (from about 1 lime)

1/4 cup fresh lime juice (from about 3 limes)

1 tablespoon sugar

Freshly ground pepper

3 cups seeded and finely chopped watermelon

1 cucumber, peeled, seeded and diced

1 mango, peeled and diced

1 jalapeno pepper, seeded and minced

1 small red onion, finely chopped

8 fresh basil leaves, finely chopped

1/2 teaspoon garlic salt

Tortilla or pita chips, for serving

Directions

1. Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
2. Add the garlic salt just before serving. Serve with chips.

[Mz iMac]

My southern aunts always pickled watermelon rinds.  You eat them like a sandwitch.  At least they did. 

[AuntG]

A bag of  watermelon Jolly Ranchers will do it for me.

[Christie B]

Watermelon Pie

Whisk together 12 oz whipped topping and one 3-oz box watermelon jello.
Add 2-1/2 to 3 Cups diced watermelon (no seeds). Spoon into 9" graham cracker crust. Garnish with a mint sprig (optional.) Chill a couple of hours to set up. Best enjoyed same day as made.
(Sorry, not sure how to post a picture.)

[Chi-town girl]

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@Christie B wrote:
Watermelon Pie

Whisk together 12 oz whipped topping and one 3-oz box watermelon jello.
Add 2-1/2 to 3 Cups diced watermelon (no seeds). Spoon into 9" graham cracker crust. Garnish with a mint sprig (optional.) Chill a couple of hours to set up. Best enjoyed same day as made.
(Sorry, not sure how to post a picture.)

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@Christie B  - sounds light & fruity, perfect pie for a hot summer day!

[vabreeze]

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@Mz iMac wrote:

My southern aunts always pickled watermelon rinds.  You eat them like a sandwitch.  At least they did. 

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@Mz iMac 

The pickled watermelon rinds were eaten like a sandwich??!!!