Watermelon!

Today's obsession is watermelon, sweet, juicy, wonderful, delicious watermelon.

My mom makes this sauce that she drizzles over fresh fruit (don't know where she got the recipe) but it's absolutely amazing, and that is specifically what I was craving today.  So here is how you do it:

Start with fresh fruit - I used watermelon and red grapes.  It's also delicious with strawberries, blueberries and cantaloupe, and probably any other fruit!  Cut fruit and place in bowl:

Mix equal parts of lime juice and honey:

Pour mixture over fruit, and enjoy!  I especially like it after it has sat for awhile and all the flavors soak together, I also prefer it chilled. 

I am going to let it sit overnight, and let all the flavors soak together... then I am going to put the watermelon chunks and grapes on skewers and try freezing them, I'm pretty sure it's going to be delicious!  I'll let you know how it turns out!

Here is a recipe from Bon Apetit that I really want to try too! 

Recipe: Pumpkin Chocolate Chip Muffins

This is an absolutely delicious, and super simple recipe that my sister found somewhere out in the blog world. I don't remember the blog address, so I can't post a link, but if you happen to know it, let me know!

Ingredients:
1 - box of spice cake mix
1 - 15 ounce can of pumpkin pie filling
1/2 - bag of chocolate chips


Step one: Empty cake mix into bowl


Step two: Add can of pumpkin pie filling into bowl with cake mix and mix together well.



Step three: Add half bag of chocolate chips into bowl and mix well.


Step four: Spray all cups of a mini muffin pan to prevent muffins from sticking. Use a scoop to fill your muffin pan. Note: the shape of the muffins don't change much during baking. If you want pretty muffins, make sure you scoop them neatly into the pan. This can make up to 36 mini muffins. I don't like to have to bake more than one pan, so I tend to make 24 larger muffins.



Step five: Bake muffins at 350 degrees for 15 - 20 minutes. You will know they are done when you can insert a toothpick into the center of a muffin and it comes out clean.


Step six: Enjoy!!


Step seven: Repeat! If your family is at all like mine these will be gone before you know it! I like to store them in the fridge and eat them cold.. Yummy!

Recipe: Jalapeno Dip

Ingredients:

1 can diced green chilies

1 brick cream cheese

sliced jalapenos

colby jack cheese

Wheat Thins for dipping

Instructions:

• Place cream cheese in microwaveable bowl.
• Pour can of diced green chilies over cream cheese - do not drain the chilies
• Chop some jalapenos - use as much, or as little as you like, pour these over the cream cheese
• Pour some jalapeno juice into bowl - I would guess I typically use 1-2 tablespoons of jalapeno juice

• Sprinkle a handful of colby jack cheese over the mixture in bowl

• Microwave for about 3 minutes, stirring every 45 seconds. Adjust time as needed until cream cheese is fully melted and everything is mixed together well.

• Grab some Wheat Thins for dipping and enjoy!

Recipe: Crack Corn

This is a recipe that I got from my mom, who I believe got from her friend. I made it to bring to work one day and that is where it got the name Crack Corn, cause once you start eating it you can't stop!

Ingredients:

2 bags of microwaveable butter popcorn (do not use extra butter popcorn)

3 bricks of almond bark

Instructions:

• Pop both bags of popcorn, dump one bag of popcorn into large mixing bowl. Set the other bag aside.
• Melt the almond bark in the microwave. I usually start with a minute and a half, then stir. Then continue microwaving at 30 second intervals and stirring in between until the almond bark is fully melted. Note... never put any liquid in almond bark, not even food coloring, this causes it to separate and then you won't be able to use it.
• Once the almond bark is melted pour half of it over the bag of popcorn you placed in the bowl and mix well.

• Now dump your second bag of popcorn into the large mixing bowl, add the remaining almond bark and stir well. Another method that works well - if you have a large bowl that has a lid you can shake it all up rather than stirring it.
• Let the almond bark cool over the popcorn and Enjoy!!