Watermelon Treats / #SundaySupper

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I am always happy and sad to see Labor Day come around. I don't like that it means the end of summer, but I love that fall will soon be in the air! Labor Day gives us the chance to celebrate both summer and fall along with the reason for the day~to celebrate working men and women! We are sharing Labor Day Menu Ideas today for SundaySupper, and I am excited about these simple and fun Watermelon Rice Krispie Treats!

Watermelon Treats 
(printable recipe at end of page) 
(makes 12 treats)
3 tablespoons Butter 
10 ounces Marshmallows
6 cups Rice Krispies Cereal
Candy Corn Cookie Cutter
Frosting Colors in Pinkish Red, Green, and White
3 #2 decorating tips, 3 decorating bags
Mini Chocolate Chips
Sticks for the treats

Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.

 Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan. 

Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.

Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.

Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon.

Fill in the area. Let dry.

Use the white frosting to draw a straight line to resemble the white part of the rind.

Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.

Thanks so much for joining me today! 
Scroll down a bit to find many more menu ideas for celebrating Labor day!
Thank you to Em Beitel for hosting today's tasty event!
Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cook

Watermelon Treats

INGREDIENTS:

• 3 tablespoons Butter
• 10 ounces Marshmallows
• 6 cups Rice Krispies Cereal
• Candy Corn Cookie Cutter
• Frosting Colors in Pinkish Red, Green, and White
• 3 #2 decorating tips, 3 decorating bags
• Mini Chocolate Chips
• Sticks for the treats

INSTRUCTIONS:

1. Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
2. Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan.
3. Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
4. Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
5. Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon. Fill in the area. Let dry.
6. Use the white frosting to draw a straight line to resemble the white part of the rind.
7. Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.

http://www.thefreshmancook.com/2017/08/watermelon-treats-sundaysupper.html

Created using The Recipes Generator

Watermelon Doughnuts / #FoodieExtravaganza

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It is time for #FoodieExtravaganza! We are celebrating doughnuts today, and I made these refreshing, fun, summertime Watermelon Doughnuts! They are tasty and pretty and very addicting! They are also easy to make and don't take long at all. They are filled with watermelon flavor, mini chocolate chips, and topped with a clear vanilla glaze. They are perfect for breakfast, snacks, and desserts!

Watermelon Doughnuts
(printable recipe)
 makes 15-16 doughnuts

2cups Cake Flour
3/4 cup Sugar
2 teaspoon Baking Powder
3/4 cup Buttermilk
2 Eggs, lightly beaten
2 tablespoons Butter, melted
2 bottles Lor Ann Oils, Watermelon flavor
Mini semi sweet Chocolate Chips
2 drops of Super Red Americolor Color 
2 drops of Soft Pink Americolor Color



Preheat oven to 350 degrees.

Mix together the flour, sugar and baking powder in a large bowl.

Add the buttermilk, watermelon flavoring, eggs and butter. Mix together. Add 2 drops of soft pink coloring.

Mix the color into the batter. Add 2 drops of Super Red coloring. Mix coloring into batter.

Add mini chips to batter. Mix in with a spoon.

Spray the doughnut pan with pan spray. Fill with batter, halfway up the pan. Bake for 7-9 minutes.

Remove from pan and cool completely.

Sift the powdered sugar. This is the most important step in making the glaze. If the sugar is not sifted the glaze will end up lumpy.

 Add vanilla. I used clear vanilla flavoring so the glaze will not be tinted by the vanilla color. Add water a little at a time. Make sure it is hot, and whisk after adding each tablespoon.

Place each doughnut, top side down, on the glaze. Swish around slightly until the top is covered.

Place dipped doughnuts on a cooling rack until glaze dries.

Enjoy these Watermelon Doughnuts!

Thank you to our host today, Lauren from From Gate to Plate

July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. 

July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

Scroll down to see more yummy doughnut recipes!:

Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla

Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas

Lemon Poppy Seed Donuts by Making Miracles 

Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook 

Baked S'mores Doughnuts by Tara's Multicultural Table 

Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas

Breakfast Donut Burger by From Gate to Plate

Cake Mix Donuts by I'm Hungry 

Doughnut Trifle by A Day in the Life on the Farm 

Watermelon Doughnuts by The Freshman Cook 

Baked Cherry Lemon Donuts by Caroline's Cooking 

Orange Glace Donuts by Basic N Delicious 

Medhu Vada - Savory Lentil Doughnut by Sneha's Recipe 

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page

Watermelon Pops!

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I just love watermelon, don't you? When the watermelon is so perfectly kissed by the sun, that biting into a piece makes you close your eyes and say "mmmmm". Eating watermelon always reminds me of being a kid, when we were sent outside after dinner to eat our big, juicy slices in the backyard. To clean our hands and faces, we would squirt each other with the hose. Oh, my goodness, what fun, and what great memories!!      I hope these watermelon ice pops bring wonderful  memories to your house!

Watermelon Ice Pops

(from Cooks Country Magazine)

1/2 small Seedless Watermelon

1/2 cup Sugar

1/4 cup Mini Chocolate Chips

1 pint Lime Sherbet, softened
12-3 oz disposable cups-paper or plastic will work
12 popsicle sticks of flat sticks

Scoop and measure out 5 cups of watermelon pulp.

Puree watermelon and sugar in batches in blender...

until smooth.  

The recipe reads that you should use a mesh strainer,

but I didn't have one, so I used cheesecloth. Throw
away anything that won't go through the cheesecloth.

In small batches, I strained the watermelon pulp into a bowl.

I covered the bowl, and put it in the freezer for 2-3 hours

until it got slightly slushy, but not frozen. 

Remove the bowl from the freezer, and stir.

Remove all the slush that may be on the sides of the bowl.

Add the mini chocolate chips and stir again.
The almost frozen state of the watermelon slush
makes it easy for the chips to suspend in the slush
 and not fall to the bottom. 

Place your disposable cups in a muffin tin. on a cookie sheet.
I started with a muffin tin, but it was unstable in the freezer,
and it refused to sit flat.
I used plastic cups, and they worked great.

Spoon watermelon puree to within a 
1/2" of the top of the cups.  

Place in the freezer until puree is solid, but not rock
hard-about 1-2 hours.

Spread softened sherbet on top of the puree
in each cup. Make the sherbet come to the top of the cup, 
and smooth it with the back of your spoon.

Cover each cup with plastic. 
Cut a slit in the top of the plastic. I did this with a 
sharp knife. I also made the slit deep for the sticks.

 Insert a popsicle stick or flat stick into the pop
so that the stick almost reaches the bottom of the cup.
Freeze until solid, about 5 hours and up to 2 days.

To unmold, let the pops sit at room temperature for 
1 minute, then gently pull out from the cup.
 If you used paper cups, peel the paper away.
I had a hard time getting mine to come loose, so I ran
cold water very carefully on the cup for just a few seconds.
They came off quickly.

I hope these make you say "mmmmm"!!

Thanks for joining me today!

Melon Bites-This Weeks Salad!

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This week I wanted something cool and refreshing for our salad, and I think I found it. I chose watermelon, cantaloupe, and honey dew.

The watermelon is a personal size melon, the cantaloupe

smelled so heavenly, I could smell it as soon as I walked

into the produce department, and the honey dew is a

golden dewlicious grown in California.

Cut the watermelon in half....

cut the end off of the half....

cut the half in half then....

cut the new piece in half, and then cut it in 

long slices.

Trim the rind off of the melon, and then cube the piece.

Cut the cantaloupe in half....

scoop out the insides and them throw away.

 Cut the cantaloupe in half, cut slices from the half,

cut the rind off of the slice, and chop the slices.

Cut the golden dewlicious in half....

scoop out the seeds, and throw them away....

cut the half in half, and then cut it in slices.

The rind was rather thick on this melon, so you will

want to cut it out, as it tastes terrible.

Cut the slices into small bites.

Put melon bites into a cup. Top with decorative skewers,

like drink umbrellas. I used straws that have decorative

island designs on top. I cut the straws down to size,

and skewered them with fruit. This enables you to eat the entire 

cup of fruit with only the straw. The straw easily punctures the fruit,

and it becomes a spoon.

Enjoy!

Thank you for joining me today!

I hope you will join me tomorrow when we

will be making our entree~

Sirloin Steak with Blue Cheese Walnut Butter.

See you then!!