Congrats! It’s a….watermelon? {Watermelon Baby Carriage} #babyshower ideas

Kim

Last summer, I helped throw my sister a baby shower. It was so much fun, and I did a post sharing the punch recipe and the party favors. My plan was to share a bunch of other things…and per usual, life got in the way. Well, better late than never right?!

One of my favorite things was this watermelon baby carriage. I was so proud of myself for actually pulling it off! Granted, there are much more intricate ones online, but I love my creepy grapefruit baby and it’s simple watermelon carriage. It looks cute on the food table, and it can be used for a boy or girl, and with pretty much any theme!

This was our food table, with a side table to the far right (not pictured) with meatballs, and we had some candy that matched our color scheme (pink/green/white) sitting around throughout.

Since we had the shower in the summer, watermelon was in season, as well as most of the other fruits used, which was a money saver. You can use any combination of fruits you like or have available.

Watermelon Baby Carriage

1 watermelon (any size, and make it easy on yourself and get a seedless one!)
1 grapefruit, size will depend on the size of the watermelon. It’s going to become the baby’s head, so think about how much space you want it to take up. Note: You can also use an orange, if you need something smaller than a grapefruit
1 pink or blue pacifier
grapes/blueberries or other small fruit to make “eyes” and “nose”
toothpicks
assorted fruit to fill “carriage”, again the amounts will depend on the size of the watermelon.

To prepare-

Place watermelon on a flat surface (on top of newspaper or towels to catch the juice). If needed, cut a small slice of rind off the bottom to help it sit flat.
Use a marker (or visualize) a line down the middle of the watermelon horizontally. Vertically, you will draw a line that is not quite centered…at about 1/3 or a little more of the watermelon. Using a sharp knife, cut from the top vertical line, down to the center horizontal line. This is easier than it sounds…just take a look at a pic and cut accordingly. (I didn’t measure anything, and I just freehanded my lines. No perfectionism here! If your lines aren’t perfectly straight, it’s okay. If needed, you can go back and neaten/trim them up.)
After you have cut out the top quarter of the watermelon, scoop out all the fruit. I used a melon baller, so my pieces looked nice and were ready to add back into the watermelon.
Add some of the watermelon and assorted fruit to the bottom and back of the watermelon. Add whole grapefruit in center. Place fruit around grapefruit until “carriage” is full.
Use 2 pieces of fruit to make eyes – I used a grape, cut in half. Place toothpick into grapefruit, where you want the eyes to go…leave enough of the toothpick sticking out to secure the eyes in place. Do the same for the nose…I used a blueberry for this. Make a small slit in the grapefruit for the mouth. Insert pacifier.

Congrats! You have a watermelon baby. This is just a basic one, if you have creativity and artistic ability, you can get as fancy as you want. I’ve seen some with scalloped edges, a handle for the carriage, wheels, etc.

This post was featured at:

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Cranberry Mousse (aka Jello Salad)

Kim

When I was growing up, my Grandma always had some type of jello salad at family gatherings. I, being the picky, stubborn, petulant child that I was, would never eat the jello salad because I do not like jello. And it often had either marshmallows or fruit cocktail in it…and I didn’t like those either. Don’t you feel sorry for my parents? Anyway, jello salad consisted of jello, obvi, and fruits, nuts, etc. If it was formed or molded into a shape…it was called a jello mold. I’m telling you all this for no apparent reason just to say that for Thanksgiving I wanted to make a jello salad. My Grandma is no longer on this earth, but she is very much a part of me and I knew my mom would like it. I found a recipe that felt familiar and I liked from Taste of Home, but they have given it a much more sophisticated name…Cranberry Mousse.

But to me, it will always be jello salad. You can call it whatever you like, but I know something else we can call it – a keeper! It was delicious! Obviously my tastes have changed a little over the years, and even though I still don’t care for jello, this salad/mold/mousse has a lot of flavors and textures going on and I really enjoyed it. I also decided to lighten it up by swapping out the sour cream with Greek yogurt. The ending result was delish. If I do say so myself. Which I do. I think my Grandma would be proud!

This plastic mold actually came from my Grandma’s house, but you could use any pan you like (it doesn’t have to be in a mold, I just think it looks pretty!) I have a Christmas tree shaped baking pan that I want to try for Christmas. Yes, I plan on making this again! I think it’s perfect for the holidays with it’s bright color and I love the multitude of textures going on…you have cranberries, crushed pineapple, crunchy nuts, then the creamy yogurt/gelatin combo. And even better…it’s easy!

Cranberry Mousse (aka Jello Salad)

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple, drained (SAVE juice)
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) Greek yogurt (I used , can also use sour cream)
1/2 cup chopped pecans

In a large heat proof bowl, pour in gelatin mix. Add boiling water and stir until jello mix has dissolved.
Add juice of drained pineapple.
Stir in can of cranberry sauce, gently breaking up the large chunks.
Add lemon juice, lemon peel and nutmeg. Stir to combine and chill until mixture begins to thicken. (Not fully set, just thick like pudding)
Remove from fridge and fold in yogurt, crushed pineapple and pecans.
Pour into desired serving bowl or a lightly sprayed mold (9-cup).
Chill until set, at least 2 hours. (I made mine the day before)
If using a mold, let mold sit at room temp for 20-30 mins., inverted onto serving plate. Gently remove from mold. It will soften as it warms, but not so soft that it loses shape.

Recipe Source: & my Grandmother

What kinds of foods are traditions at your house? Are there certain foods that always trigger memories for you?

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Chocolate Covered Strawberry Dessert Pizza

Kim

What’s better than chocolate covered strawberries?

Chocolate covered strawberries on top of a chocolate chip cookie crust that’s what.

With a layer of chocolate “sauce”…

And a little extra chocolate drizzled on top, because seriously, can you have too much chocolate? I think not.

A little Cool Whip on top doesn’t hurt either –

Are you on board the dessert pizza train? If not fully convinced, let me just share how easy this is to put together. Like done in 30 minutes easy. Seriously! The secret is pre-made cookie dough and chocolate that melts like buttah. (This was my first time trying chocolate from , and it is awesomely easy to work with. I usually have so many issues when working with melted chocolate and get quickly frustrated, but not this time! And no, I’m not getting paid to say that! I really had the easiest time EVER.)

The kids and I made this (as evidenced by the little fingerprints in my chocolate!) as a special (last minute) Memorial Day treat, and it would be great for any chocolate and strawberry loving father or special man in your life this Father’s Day. Which is coming up VERY soon! June 15th to be exact. How does time fly past me so quickly?! I’ve yet to figure that out. Not to mention strawberry season is in full swing so you can have nice, sweet and ripe berries.

Chocolate Covered Strawberry Pizza

1 roll refrigerated chocolate chip cookie dough (I used Pillsbury, could also use homemade)

2 lbs. fresh strawberries

1/2 lb. chocolate (I used )

Vanilla Cool Whip (optional)

Preheat oven according to directions of cookie dough you are using.
Spread dough out into desired shape on a baking pan (I used my pizza pan lined with parchment paper since it has holes in it). Press into about 1/2 inch thickness.
Bake cookie dough as directed or until lightly browned and fully cooked. Remove from oven and let cool.
While cookie ‘crust’ is baking, slice strawberries, reserving a few whole ones for dipping in chocolate.
Melt chocolate as directed.
Dip whole strawberries into melted chocolate and place on wax paper to cool.
Spread remaining melted chocolate onto cooked cookie dough crust, reserving a couple of tablespoons for drizzling if desired.
Place sliced strawberries onto chocolate ‘sauce’, leaving the center open for whole berries.
Drizzle remaining chocolate over sliced berries and place the set chocolate covered strawberries in center.

Slice with a pizza cutter and top with whipped topping if desired. Enjoy!

As a funny side note – when my son saw the chocolate chip cookie crust, he asked what I was making. I said “I’m making pizza!” He looked very skeptical and said, “well, I will try cheese on it, but I don’t think I want (pizza) sauce”. I laughed so hard, and explained that it was a dessert pizza and would only have chocolate and strawberries on it. I think he was relieved! He was also quite happy with the results.

sent me some of their products to try, no other compensation was received. Boy am I having fun using them 🙂 Expect to see more chocolate covered goodness!

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Warm Fruit Compote

Kim

If you are looking for a super easy, yet very tasty dish for your holiday table, this is it! Better yet, it can serve as a side dish for breakfast, brunch or dinner OR it would be tasty on top of pound cake or ice cream for dessert. The idea of warm fruit never really appealed to me, but a few years ago I stumbled across this recipe in an old cookbook (that I can’t find now!) and brought it to a Christmas brunch. It got so many rave reviews that I finally tasted it and realized it was yummy! I recently made it for a family get together and took a couple of pics so I could share it.

You can’t get much easier than this.

I’ve also made it with frozen fruit (just let it thaw, then drain).

Okay, so it’s not the most photogenic dish…but it really is good!

Warm Fruit Compote

1 can Pineapple Chunks

1 can Pineapple Tidbits

1 can Peach Slices

1 can Fruit Cocktail

1 can Mandarin Oranges

1 can Cherry Pie Filling

1/4 cup brown sugar

1/2-1 tsp cinnamon

1/4-1/2 tsp allspice

Drain the fruit (except for pie filling) and add fruit to 13 x 9 inch baking dish. Stir to combine.
Pour Cherry Pie filling over fruit and spread evenly.
Sprinkle brown sugar over pie filling.
Sprinkle spices over sugar.
Bake at 350 degrees for 35-40 minutes.
Remove from oven and gently stir. Careful, it’s HOT!

NOTES: You can really use any combination of fruit you like (pears work well). I used fruit that was canned in juice (except for the peaches and oranges, they had a light syrup), but I don’t know if it matters since you are draining the juice anyway. I used the 15-20oz cans (not the small ones and not the real large ones! I didn’t check the ounces on each can, sorry.) You could add raisins or nuts if desired. This reheats well and is also good over pancakes or waffles! This could also be made ahead of time and kept warm in a crock pot or reheated in the microwave. I’m sure the whole thing could be done in the crock pot, but I’ve never tried.

Quick & Easy Shortcut Apple Crisp {#GIVEAWAY}

Kim

All you have to do is glance through my recipes and know that I like to keep things quick and easy. I like shortcuts, I like “semi” homemade, I like FAST. With 3 kids (and 2 dogs) always running around, I need to be able to make things that don’t require a lot of concentration or time! Or expense, for that matter. However, regardless of how long it takes to make, or the ingredients in it, the bottom line is you want it to taste good. Duh, right?!

I had a brunch to go to the other day, and wanted to make a couple of smaller dishes instead of one large one. (The other dish I brought was this Blueberry Maple Biscuit Bake) One of the nice things about the Chinet Bakeware I used is that not only is it disposable, but it comes in various sizes. For this apple crisp, I used the 7 x 11, and you can double the recipe to make a full 9 x 11. It will also work in an 8 x 8 or 7 x 9 inch pan, you’re layers will just be a little thicker, which would not be a bad thing! I adapted the crisp from one of my favorite desserts, Dump Cake! (Another quick and easy recipe that is always a hit.)

Quick and Easy Apple Crisp

1 can apple pie filling

1/2 box cake mix (dry) (Can use white, yellow, or spice flavor)

1/2 cup rolled oats

1/4 cup chopped pecans or walnuts (optional)

1/4 cup brown sugar

1 stick butter, melted

*I think raisins would be good in this to, but realized I was out at the last minute!

Preheat oven to 350 degrees F.
Spread apple pie filling in bottom of baking dish.
Sprinkle dry cake mix in an even layer over top, followed by oats, nuts (if using), then brown sugar.
Pour melted butter over the top and bake until golden brown, approximately 45 minutes or until golden brown on top and bubbly around the edges.

So simple, yet so tasty! It was great for brunch, but you could also plop some vanilla ice cream and caramel topping over it and make it dessert 🙂

I’ve talked about before (here and here) so you probably already know that they are disposable baking pans that come with plastic lids, so you can bake, cover, and carry all in the same dish. (And freeze if you want!) If you have not had the opportunity to try them yet, and would like to, Chinet has generously offered another giveaway for you!

One winner will receive a set of Chinet Bakeware including one of each size:

8×8 Square Pan

7×11 Large Oval Pan

9×11 Rectangle Pan

7.25×9 Small Oval Pan

Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.

I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part three of a 4 part series featuring Chinet, so if you don’t win this one, stayed tuned!

Easy Blueberry-Pineapple Cobbler & Chinet GIVEAWAY!

Kim

Cobblers are one of those things that I don’t make often, and when I do, I’m like “this is so good! Why don’t I make these more often?!” They make an excellent dessert, but a cobbler is great for a brunch too. I mean, with all that fruit, it’s basically a health food. Okay, maybe we won’t go that far.

Another thing about cobblers is that you can make them year ’round. Just use whatever fruit is in season, or even frozen or canned fruits. Talk about easy! AND, to make it even easier…this one has a biscuit like topping made with Bisquick. AND to make it even easier than that, it was baked in Chinet Bakeware!

The above cobbler is all ready to stick in the oven. Since I was transporting this to my parents’ house, after baking, I placed the lid on it and was on my way. I love the convenience of these disposable pans! I don’t like to transport glass, so these are sturdy, yet I can throw them away when done. I don’t have to worry about scooping out leftovers so I can take my pan back home, I don’t have to transport a dirty dish in my car, and when I take something to church, I don’t have to worry about keeping up with my pan!

And just a little tip…when covering something hot with a lid, if you place a paper towel or dish towel between the lid and pan, it will keep the steam from forming water droplets on the top of the lid and dripping back onto your food. Now, back to the cobbler!

Blueberry-Pineapple Cobbler

Fruit Filling:

1½ cups blueberries, fresh or frozen
1/2 cup crushed pineapple (canned)
3/4 cup water
1/2 – 3/4 cup sugar*
1/2 tsp cinnamon
2 tbsp. cornstarch

Biscuit Topping:

1 cup Bisquick (I use the ‘Heart Smart’)
2 tsps. sugar (I omitted)
2 tbsp. butter, melted
¼ cup milk
Turbinado (raw) sugar for sprinkling on top (optional)

Instructions:

Preheat oven to 350 F.
Mix together Bisquick, sugar (if using), butter and milk in a small bowl. Set aside.
Combine blueberries, pineapple, water, sugar, cinnamon and cornstarch in a medium pot.
Bring to a boil.
Cook for approximately 2 minutes.
Pour fruit filling into baking dish. I used the Chinet Bakeware 7 x 9. (You could also use an 8 x 8, or 7 x 11 pan)
Cover filling with biscuit topping by dropping by heaping spoonfuls. It will be thick, and doesn’t have to completely cover the fruit – just make sure it’s basically even in thickness so it will all cook through at the same time. Sprinkle with raw sugar if desired.
Bake until golden brown, about 25 to 30 minutes. Cobbler is excellent served warm or at room temp!

*Since I added pineapple to my filling (which is naturally very sweet), 3/4 cup sugar was too much in my opinion. I think 1/2 cup would have been better. However, since I omitted the sugar in the biscuit topping, they worked together to balance each other out okay. The level of sweetness is going to vary by individual preferences as well as the type and ripeness of fruit used. So, in other words, play with the sugar amounts to suit your needs 🙂

Recipe adapted from

NOW – if you missed my first Chinet Bakeware giveaway, that’s okay! You have another opportunity!

One winner will receive a set of Chinet Bakeware including one of each size:

8×8 Square Pan

7×11 Large Oval Pan

9×11 Rectangle Pan

7.25×9 Small Oval Pan

Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.

I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part two of a 4 part series featuring Chinet, so if you don’t win this one, stayed tuned!

2-Ingredient Pancakes {Weight Watchers friendly!}

Kim

This will be the shortest recipe post ever…b/c it’s seriously just 2 ingredients. Or if you are like me and have to add stuff…maybe 3. So, we could spend some time discussing , and how it was added to the Oxford dictionary. Seriously?! I didn’t know the “dance” had a name. Or we could discuss how Miley Cyrus apparently has made the word famous by her embarrassingly ridiculous performance on the MTV Music Video Awards. Or we can just cringe and hope all that goes away very soon. I’m sure my girls have already watched in on YouTube. *shudder*

Yeah, let’s move on before everyone loses their appetite. And, if you don’t know what I’m talking about, then just Google it or get on Twitter b/c it’s (unfortunately) errrywhere. Poor Billy Ray.

Speaking of everywhere, I’ve spotted this recipe on Pinterest many times, but was first inspired to give it a go after seeing it at . Something this simple, and being so low in points was something I had to try. Even though I don’t like bananas. Yep, one of the two ingredients is bananas, but I decided to give it a go anyway. (Because I was really wanting pancakes but didn’t want to use up a half a day’s points on them!)

All you need is a ripe banana, 2 eggs, and a blender (or food processor). I also added cinnamon to help cover up the banana flavor 🙂

2-Ingredient Pancakes

1 ripe banana

2 eggs

cinnamon (optional)

Blend ingredients until smooth in a blender or food processor.

Pour onto a heated, greased/sprayed griddle or skillet.

Cook until it appears almost set, then flip and finish cooking on the other side.

Serve with choice of toppings. I used sugar free maple syrup. I got 6 pancakes from this batch and calculated it as 4 points. If you use Egg-Beaters, the points would be even lower!

Notes:

Yes, these taste like bananas. However, I think adding a little more spice and some nuts would make it more of a banana nut bread flavor, which I would be okay with (of course, nuts add points if you are doing Weight Watchers).
I think I would also like them with chocolate chips (duhhh!)
These are very thin pancakes, but you can eat SIX without guilt 🙂
I personally prefer the texture better after they cooled a bit – less egg-y, sponge-y.
They could be used like a crepe, and wrap things in them.
I tried this with pumpkin instead of banana and it didn’t work well..however, I think it’s doable, I just have to play with it. If you try it and it works, let me know.
Even though I didn’t love them, I would make them again. Maybe with chocolate chips a blueberry topping.

Anyone else out there dieting? Does it suck for you too? Actually Weight Watchers really hasn’t been too bad. I’ve been doing it for several weeks now and I’m down 13 lbs. I’d like to lose 9 more. My pants today are baggy, so it’s worth it 🙂

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National Watermelon Day!

Kim

Yep, watermelon has its own holiday too! We devour watermelon at warp speed, so I never have enough leftover to actually make anything with it most of the time, but a few years ago my garden produced A LOT of watermelons, so I was able to make these….

Watermelon Granitas. They were really good and super simple.

This is also very good…

we served this at a Bridal Luncheon my mom, and I hosted for one of my sister’s best friends. (Photo compliments of one of the guests, who is also a blogger at !)

What’s your favorite way to eat watermelon? Do you put salt on it? (I only do that with cantaloupe) Does it have to be chilled, seedless? It doesn’t matter to me, but my son will only eat it with the seeds removed. I prefer it chilled, but can eat it however. It’s sooo good!

Happy Saturday!

Healthier Blueberry Breakfast Cake

Kim

I really, really wanted blueberry muffins or blueberry breakfast cake one morning, but I also wanted something a little healthier AND I wanted to experiment with a new recipe. I searched my , and found this pin from and decided to turn it into a cake instead of mini muffins, because I’m lazy like that. The end result was quite delicious, especially with some of my Skinny Homemade Lemon Curd on top!

Healthier Blueberry Breakfast Cake

adapted from from Oh She Glows

1 cup milk of choice (I used Blue Diamond Unsweetened Almond-Coconut)
1 tablespoon apple cider vinegar
1/4 cup ground flax seed
1 whole wheat flour

3/4 cup unbleached all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup oil (I used 1/8 cup extra virgin olive oil + 1/8 cup coconut oil)
1/2 cup maple syrup (I used 1/4 cup maple syrup + 1/4 cup sugar free maple syrup)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1-1/2 cup fresh blueberries

Cinnamon Streusel topping
2 tablespoons Turbinado (‘raw’) sugar

1 teaspoon cinnamon

2 teaspoons butter (I used Smart Balance Light)

2 teaspoons flour

handful of rolled oats

sprinkle of chopped walnuts (about 1/4-1/3 cup)

pinch salt.

Preheat oven to 375 F
Lightly spray an 8×8 baking dish with non-stick cooking spray
In a small bowl, mix together the milk and apple cider vinegar, set aside.
In a medium size bowl, whisk together the dry ingredients (from flax to salt in ingredient list)
In a your small bowl with the milk, whisk in the remaining wet ingredients (oil, syrup, extracts).
Add the wet ingredients to the dry and stir until just combined.
Gently fold in blueberries.
Pour batter into prepared baking dish.
Mix topping ingredients together and sprinkle over the top.
Bake for approx 30-35 minutes (sorry, I forgot to write down how long it took to bake!), but check around the 25 minute mark and go from there. The cake should slowly spring back when pressed, and the middle set (I actually undercooked mine and the middle wasn’t quite done).
Cool for at least 15 minutes before serving.

This was really moist and plenty sweet with the topping added. I really enjoyed it with warm lemon curd drizzled on top.

For the lemon curd, I made a couple of small changes since my last post….

Egg Free Lemon Curd

1/2 cup unsweetened almond coconut milk

1/4 cup heavy cream half and half
3/4 cup lemon juice (combo of meyer lemon juice that I had frozen and bottled lemon juice)
4 3 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons)

I followed the same heating instructions listed in this post. The only difference was that the lemon curd was more tart with the addition of the bottled lemon juice. However, it worked great with the sweetness of the blueberry cake. Ohhh, how I wish I had some right now!

This recipe was featured! Check it out at .

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Southern Iced Fruit Tea

Kim

For

Southern Iced Fruit Tea

from

2 family-size iced tea bags
6 cups boiling water
1 cinnamon stick
1 can (48 ounces) pineapple juice
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
optional: fruit slices and/or mint, for garnish (I omitted)

Bring water just to a boil, remove from heat, then add tea bags and the cinnamon stick.
Steep for at least 15 minutes (longer for stronger tea).
After steeping, remove tea bags and cinnamon stick. Pour tea in a large pitcher (I used a sun tea pitcher).
Stir in the thawed orange juice and lemonade. Stir until blended.
Add the pineapple juice, stir well.
Refrigerate until fully chilled, and stir before serving (the juice tends to settle, so you will need to stir every so often,)

I think you could add in some rum for a delish grown up beverage too!

I may be linking up at any of the following – (Monday) , , , , , , , , , , (Tuesday) , , , ,,, , and , (Wednesday) , , , , , , , Cherished Handmade Treasures, (Thursday) ,, , , , (Friday) , , , , , ,, , , ,, , , ,, (Saturday) , , (Sunday)

Yay! This recipe was featured at !

Makin’ it Mo’Betta