Watermelon Glazed Barbecue Meatballs

I wish I could take full credit for this one, but I happened upon this recipe recently at my local grocery store.  I must admit that it was so simple looking that I just had to try it, not to mention that I have a watermelon addiction.  Sadly, whenever watermelons are in season I buy those seedless ones and usually end up eating the entire thing myself.  I was worried that the watermelon wouldn't make it long enough in my house to end up in this recipe, but somehow I was able to keep my watermelon addiction at bay long enough to make this super fast, yummy dish.  The watermelon puree adds a very interesting layer of flavor with a hint of sweetness.  These would make an excellent appetizer as well.  Even my pickiest kid loved these!

1 pkg frozen meatballs (about 24-30 meatballs)
2 T vegetable oil
1 cup watermelon puree
1 cup barbecue sauce  (I used Maul's Kansas City Style, but I'm sure just about any brand would do fine)

Heat oil in large skillet on medium-high.  CAREFULLY put frozen meatballs in and cook until browned and heated through then turn the heat down to low.  In the meantime, combine the barbecue sauce and watermelon puree and pour over the meatballs.  Simmer on low for about 3-4 minutes and serve hot.

A word about the watermelon puree:  I used a seedless watermelon and there were still a few seeds here and there.  I would not sweat picking out every seed when making the puree.  If you make the puree ahead of time, any seed fragments will settle to the bottom of your bowl and you can just dip the puree from a dish or bowl until you reach the bottom.

Infused Waters

After living it up all year eating Paula Deen recipes, I've started trying to lose weight recently and know that I should be drinking lots of water.  When I was in really good shape I was drinking water with lime or lemon religiously or I'd buy that expensive bottled water all the time. Recently I've found a way to drink water without having to buy the $1.00 a bottle spring water and I wanted to share it here.


Lemon, Cucumber, Mint Infused Water

1 Gallon Jug or Pitcher
1 Large lemon, sliced
1/2 Large cucumber peeled and sliced thinly
5 or 6 mint leaves

Here's the hard part:  Put all of the ingredients into the jug/pitcher and fill with water.  Wait 1 hour and drink.

You may want to try these variations as well:

• Watermelon mint
• Rosemary lime
• Cucumber, mint, rosemary & lemon

Best Ever Wrap

Just because you want an inexpensive meal doesn't mean you have to sacrifice nutrition and taste.  Get your kids in the kitchen to help "create" these works of art and they'll love eating them when they're done.







1 Pkg Whole Grain Tortillas
1 Small tub Philadelphia Chive and Onion Cream Cheese
1 Small container french onion dip
1 Pkg Bagged, Ready-To-Eat Baby Spinach
1 Pkg Shredded Carrots
1 large cucumber, peeled and thinly sliced
3 Roma Tomatoes (or any other type that you like), thinly sliced
1 lb. thinly sliced ham

Lay out a whole grain tortilla on a cutting board.  Spread about 2 Tablespoons of the chive and onion cream cheese evenly over the tortilla leaving about 2 inches space on the right hand side of the tortilla.
Cover the cream cheese with a layer or two of the baby spinach leaves. Leave the 2" space empty on the right side for all of the remaining ingredients.
Put a layer of the ham over the spinach leaves.
Spoon about 2 T of the french onion dip over the ham, spread it evenly.
Sprinkle a layer of shredded carrots
Top with a layer of thinly sliced cucumbers & tomatoes
Wrap tightly from left to right (towards the 2" empty tortilla end) and cut into two halves.

Peach Ham Glaze

With Easter just around the corner, I thought I'd include a scrumptious glaze for hams.  Brush on your ham before putting into the oven and baste throughout the baking process.  Enjoy!

1 c. honey
1 c. brown sugar
1 can peach pie filling
1/4 cup crushed pecans
pinapple & cherries

Combine the honey, brown sugar, peach pie filling & pecans.  Place pineapples and cherries on your ham using toothpicks, brush the glaze over top of the ham and bake ham according to directions.  Baste the ham throughout the baking process.

Baked Sweet Potato Wedges

While I would like to take full credit for this recipe, I'm afraid that I cannot.  This is from the queen herself, Paula Deen.  She is definitely a woman after my own heart.  As a fellow southern woman, I appreciate her respect for a good stick of butter. 

I don't know about you but I love sweet potatoes.  The only problem is that I eat them only at Thanksgiving and while I'm eating them I always think to myself, "Now WHY don't I eat these at any other time of year?"  This recipe is so stupid easy that I wish Paula would change the name to Sweet Potatoes For Dummies.  I mean even I can cook these babies!  Enjoy!

1/2 cup, plus 2 T butter (all hail butter!)
1 1/2 tsp ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 tsp salt
2 tsp freshly ground black pepper

Preheat oven to 400.

In a large saucepan over med-high heat, melt butter.  Remove the pot from the heat and stir in the cinnamon.  Add the potato wedges to teh butter and toss to coat.  Season the potatoes with salt and pepper.

Spread the potatoes in an even layer on a baking sheet.  Roast potatoes, stirring occasionally, until tender (about 20-25 min).

Cool Striped Dessert

What's great about this recipe is that you can alter it into different variations and never get bored of this yummy dessert.  It's so simple, yet very tasty!  This is one of our summertime absolute favorites.  Change the pudding flavor and the cookie crust and you've got a variation of this dessert all your own!

35 Oreo sandwich cookies, finely crushed (about 3 cups)
     (for different variations try nilla wafers, graham crackers, or ginger snaps)
6 Tbsp. butter, melted
1 pkg (8oz) Cream Cheese, softened
1/4 c sugar
2T cold milk
1 tub (12oz) Cool Whip, thawed & divided
3 1/4 c cold milk
2 pkgs (4 svg size each) Jell-0 Chocolate Flavor Instant Pudding & Pie Filling

Mix crushed cookies and butter in med bowl.  Press firmly into bottom of 13x9 baking dish, refrigerate 10 min.
Beat cream cheese, sugar and 2T milk in med bowl with wire whisk 2 min or until blended well.  Spread over crust.
Pour 3 1/4 cups milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 min and spread over cream cheese layer.  Let stand 5 min or until thickened.  Drop remaining whipped topping by spoonfuls over pudding layer & spread evenly to cover pudding.
Refrigerate at least 4 hours.  Cut into 24 squares.  Store in refrigerator.

Shrimp Noodle Bowl

There's nothing like curling up on the couch with a warm bowl of noodles while watching your favorite show on T.V.   This is so easy to make and full of flavor to boot.  I know it will become one of your favorites, just as it has become mine!

Serves 4

2 pkg Ramen Noodles (any flavor)
1 T vegetable oil
1 lb raw, peeled and deveined 36-40 count shrimp, thawed
1 T drained roasted garlic
1 lb. frozen broccoli stir fry veggies (carrots, onions & red peppers)
1/2 c teriyaki marinade and sauce
2 T Szechuan stir-fry and marinade sauce
1 tsp Asian sesame oil
1/3 c dry roasted peanuts (optional)

Cook Ramen Noodles according to directions but do not add seasoning packet, drain well.
Heat oil in 12" skillet until hot but not smoking.  Add shrimp and cook 2-3 minutes or until they
turn opaque, stirring constantly.  Transfer shrimp to medium bowl.
To the same skillet, add garlic; cook 30 seconds, stirring.  Add veggies and sauces; cook 4-5 minutes
or until veggies are heated through.  Stir in sesame oil, shrimp and any juices in bowl and drained noodles; heat through.  Sprinkle with peanuts.