Recipes by Micki:
Crockpot Roast Chicken
4 carrots cut into chunks
Whole Chicken (insides removed)
Stuffing (cooked)
Place carrots in bottom of crockpot. Stuff the chicken with stuffing. Place in crockpot. Cover and cook on high 4 hours.
Lemon Chicken
1 lb boneless chicken -- cut into strips
1 medium onion -- chopped
1 large carrot -- thinly sliced
1 clove garlic -- minced
2 Tablespoons butter or margarine
1 Tablespoon cornstarch
14 1/2 ounce can chicken broth
3 Tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt -- optional
1 1/2 Cups instant rice
1 Can frozen broccoli -- thawed
1/4 Cup fresh minced parsley
Cook chicken, carrots, onion, and garlic til chicken is lightly browned. In a bowl combine chicken broth, cornstarch, lemon juice, lemon peel, and rice. Add to chicken and bring to boil. Reduce heat and simmer until rice is tender. Add broccoli and heat through.
Twinkie Casserole
24 Twinkies
1 large jar Caramel Topping
1 large bag Oreos
1 bag miniature marshmallows
1 large jar hot fudge sauce
1 teaspoon cinnamon
dash brown sugar
Line the bottom of a casserole dish or large plate with the Twinkies.
Pour the caramel topping evenly over the Twinkies and smooth with a knife.
Pour the miniature marshmallows over the caramel until it is completely hidden.
Pour the hot fudge over the marshmallows. Sprinkle the spices over the hot fudge.
Layer the Oreos on top of the casserole. Serve immediately. Serves 2 or 3.
Peach Cobbler
3/4 Cup Bisquick® baking mix
1/3 Cup white sugar
1/2 Cup brown sugar -- packed
1/2 Can evaporated milk
2 eggs
2 teaspoons butter -- melted
4 large peaches -- cut into tiny pieces
2 teaspoons vanilla
1 teaspoon cinnamon
Grease your Crock Pot. I spray mine with non-stick cooking oil. Mix in a large bowl, your sugars, and baking mix. Add your eggs and vanilla. Stir. Add melted butter and milk. Stir again. Mix in the peaches and cinnamon until very well mixed. Pour into your Crock pot. Cover and cook on Low for 6-8 hours. Serve warm with whipped cream or vanilla ice cream on top.
Triple Chocolate Mess
1 package chocolate cake mix
1 pint sour cream
1 largepackage instant chocolate pudding mix
6 ounces chocolate chips
3/4 Cup oil
4 eggs
1 Cup water
1. Spray crockery with non-stick spray.
2. Mix all ingredients until smooth, pour into crockery.
3 Cook on low 6-8 hours.
4. Serve in a bowl with vanilla ice cream.
Microwave Dutch Oven Potatoes
6 medium baking potatoes
1 onion -- sliced
6 slices bacon
salt and pepper -- to taste
If a crispier bacon is desired microwave bacon 3-5 minutes. Stir once or twice during cooking to separate pieces. Bacon should not be crisp. Peel or scrub potatoes, slice into 1/4 inch slices or 1/2 inch cubes. Slice onion and separate into rings. Layer bacon, onion, and potatoes in a microwave safe baking dish. Salt and pepper each layer to taste. Cover. Microwave on high for 15 minutes or until potatoes are tender (rotate dish 1/4 turn 3 times during cooking, stir potatoes). Allow potatoes to stand 2-3 minutes before serving.
Strawberry and Cream Freeze
1 8-oz. package Cream Cheese, softened
2 cups fresh Strawberries; rinsed, hulled, and sliced or mashed
1 cup Granulated Sugar
1 container Whipping Cream
Line two full-size muffin tins with individual pieces of tinfoil.
Place the softened cream cheese in a mixing bowl and mash with a fork, or whip with a handheld electric mixer.
Add the fresh strawberries and the sugar to the whipped cream cheese and blend well to thoroughly combine the ingredients.
Meanwhile, whip the cream and gently fold one heaping cupful into the strawberry mixture. Reserve any of the remaining cream as an optional topping for your dessert.
Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins. Freeze the tins for at least 2 hours prior to serving.
To serve, pop one or two of the frozen strawberry mounds onto a plate, remove the foil, and top with a bit of whipped cream.
Serves 6-8
Teriyaki Pork Kabobs
1/2 C soy sauce
1/4 C water
2 T lemon juice
2 T vegetable oil
2 T brown sugar
2 garlic cloves, minced
1/2 t ground ginger
1 lb pork tenderloin cut into 1 1/4 inch cubes
1 med. zucchini, cut into 1/2 inch pieces
1 large sweet red pepper cut into 1 1/2 inch pieces
In a bowl, combine the first seven ingredients. Pour half into a large resealable plasitc bag or glass container. Refrigerate remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and peppers. Grill uncovered, over medium-hot heat for 3 mi. on each side. Baste w/ reserved marinage. Continue basting and turning kabobs for 4-6 minutes or until juices run clear.
Low-fat Strawberry Cobbler
2 cups fresh Strawberries; rinsed, hulled, and sliced or mashed
1 package Unflavored Gelatin
2 1/2 cups Granulated Sugar, divided
3 Tbs. Water, as necessary
1 cup Fat-free Vanilla Yogurt
6 Egg Whites
2 cups All-purpose Flour
2 tsp. Baking Powder
Pre-heat oven to 350-F degrees and lightly oil a 9-inch by 13-inch baking pan with non-stick cooking spray.
Slice or mash the fresh strawberries with the package of unflavored gelatin, 1 cup of sugar, and up to 3 tablespoons of water to form a mixture the consistency of pie filling. Reserve.
In a separate mixing bowl, beat together the yogurt and 1 1/2 cups of sugar. Add the egg whites and blend well.
Sift together the flour and the baking powder. Stir the dry ingredients into the yogurt and egg white mixture. Pour the batter into the prepared cake pan.
Spoon the reserved strawberry filling on top of the batter. Bake for 45 to 50 minutes, or until the filling is bubbly and a toothpick inserted near the center of the cobbler comes out clean.
Let cool before slicing and serving. Cover and refrigerate to store.
Serves 8
Raspberry Cheesecake Bars
1 1/4 cups All-purpose Flour
1/2 cup Brown Sugar, firmly packed
1/2 cup Almonds, finely chopped
1/2 cup Butter-flavor Shortening
2 8-oz. packages Cream Cheese, softened
2/3 cup Granulated Sugar
2 whole Eggs
3/4 tsp. Almond Extract
1 cup Raspberry Preserves
1/2 cup Flaked Coconut
1/2 cup Sliced Almonds
Pre-heat oven to 350-F degrees and select a 9-inch by 13-inch baking pan in which to prepare your bars.
In a large mixing bowl, blend together the flour, brown sugar, and finely chopped almonds. Cut in the shortening until the mixture resembles fine crumbs. Reserve 1/2 cup of the crumb mixture for part of the topping.
Press the remaining mixture into the bottom of the selected baking pan. Bake for 10 or 15 minutes, until the edges are golden.
Meanwhile, in a separate mixing bowl, beat together the cream cheese, sugar, eggs, and almond extract until smooth. Pour the mixture over the hot bar base layer just removed from the oven. Return the cream cheese filling to the oven and bake for about 15 minutes.
While still warm from the oven, spread the Raspberry Preserves evenly over the top of the cream cheese filling.
In a small bowl, combine the flaked coconut and the sliced almonds with the reserved crumb mixture. Sprinkle the mixture evenly over the top of the melting raspberry preserves.
Return the raspberry and cream cheese bars to the oven for 15 minutes additional baking time. Remove from the oven and let cool, then chill for 3 hours prior to serving.
Refrigerate to store.
Makes about 3 dozen bars
Candy Apple Cake
1 cup red-hot cinnamon candies
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food color
4 large Granny Smith apples, cored and coarsely chopped
1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) instant vanilla pudding
2 eggs
1 cup sour cream
Preheat the oven to 350F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and the food color. Heat over high heat, stirring until the candies dissolve. Add the apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish. In a medium bowl, combine the cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.
Serves 13-15
Tri-Berry Pie
1 1/2 cups fresh Raspberries
1 1/2 cups fresh Strawberries; rinsed, hulled, and sliced
1 cup fresh Blueberries
9-inch Prepared Pastry Shell
3/4 cup Granulated Sugar
3 Tbs. Cornstarch
1 1/2 cups Water
1 package Strawberry Gelatin (4-serving size)
1 8-oz. carton Whipping Cream
In a large mixing bowl, combine all three berries and pour the mixture into the prepared pastry shell.
In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the water until a smooth mixture is formed. Making sure to stir constantly, cook the mixture over medium-high heat setting until it comes to a boil. Boil for one minute and remove the mixture from the heat.
Stir in the strawberry gelatin until dissolved. Let the mixture cool to room temperature and pour it over the berries in pastry shell.
Refrigerate the berry pie for 3 hours prior to serving.
Whip the fresh cream just before serving and spread evenly over the entire pie, then slice and serve.
Chocolate Chip Pecan Pie
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/3 cup margarine or butter, melted
1 6-ounce package semisweet chocolate pieces (1 cup) or 1 cup chopped semisweet chocolate
1 cup pecan halves
Pastry for Single-Crust Pie
10 pecan halves
1 cup whipping cream, whipped
In a medium mixing bowl use a rotary beater or wire whisk to lightly beat eggs just till mixed. Stir in corn syrup, sugar, and melted margarine or butter. Mix well.
Reserve 2 tablespoons of the chocolate pieces; stir remaining chocolate pieces and 1 cup pecan halves into filling. Set filling aside.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour filling into pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 3500 oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till centerappears nearly set when shaken. Cool on a rack.
Meanwhile, in a small saucepan melt reserved chocolate pieces over low heat. Dip one end of each of the 10 pecan halves into melted chocolate. Place on a waxed paper-lined baking sheet and refrigerate about 15 minutes, or till chocolate is firm.
To serve, dollop whipped cream on each slice. Insert a chocolate-dipped pecan half in each dollop of whipped cream.
Store in the refrigerator.
Blueberry Sour Cream Pie
1 cup Graham Cracker Crumbs
1/4 cup Pecans or Walnuts, finely chopped
2 Tbs. All-purpose Flour
1/2 cup and 1 Tbs. Granulated Sugar, divided
1/3 cup Butter or Margarine, melted
3 Tbs. Cornstarch
1 tsp. Unflavored Gelatin
1 1/3 cups Milk
1 1/2 cups Sour Cream
1 Tbs. Vanilla Extract
3 cups fresh Blueberries
To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate.
Bake in a pre-heated 375-F degree oven for 8 minutes.
Cool on a wire rack.
To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling.
In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract. Cover and refrigerate for 1 hour, stirring once or twice during cooling time.
Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired.
Easy Hamburger Roast
4 lbs very lean ground beef (or chuck round)
1 cup cream mushroom soup
1 pkg dry onion soup mix
Line pan with aluminum foil.
Put the meat on the foil.
Make a large mound of the meat and pound it to make the mound firm.
Spoon the undiluted soup over the meat and sprinkle with onion soup mix.
Seal with another piece of foil. Make tight seal.
Bake at 300 degrees for 4 hours.
Makes its own delicious gravy.
All-American Flag Dessert
4 cups boiling water
2 pkg Berry Blue flavor geletin (4-serving size)
2 pkg any red flavor geletin (4 serving size)
3 cups cold water
1 pkg Lemon flavor gelatin (4 serving size)
1 tub whipped topping (8 oz)
Stir 1 1/2 cups boiling water each into berry blue and red geletin in seperate bowls at least 2 mins or until dissolved. Stir 1 1/2 cups col water into each bowl. Spray a 13x9 inch pan with no-stick cooking spray; place on cookie sheet. Pour berry blue gelatin into pan and refrigerate 45 mins until set but not firm. Refrigerate the red geletin in the bowl for 45 mins. Meanwhile stir remaining 1 cup boiling water into leamon gelatin in bowl at least 2 mins or until dissolved. Refrigerate 25 mins or until slightly thickened, stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over berry blue gelatin in pan. Refrigerate 10 mins or until set but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with additional whipped topping and fruit (ie blue berries or strawberries or both) to resemble a flag.
Makes 16 servings.
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices of sourdough bread
1/2 cup soft cream cheese
2 Tbl. raspberry jam
1/2 Tbl. powdered sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside.
Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a non-stick pan over medium heat for 2-3 minutes on each side, or until golden brown. Remove from heat, sprinkle with powdered sugar, and serve with maple syrup.
Blueberry Orange Chiffon Pie
1 prepared 9-inch Pastry Pie Shell
3 large Eggs, separated
3 Tbs. Orange Juice
2 cups Water, divided
1/2 cup Granulated Sugar, divided
1 3-oz. package Orange Flavored Gelatin
1 1/2 tsp. grated Orange Rind
1 pint fresh Blueberries
1 carton Whipping Cream
Separate the eggs. Slightly beat the egg yolks with the orange juice, and combine with 1 cup water in a saucepan over a moderate heat setting. Add one-quarter cup sugar and continue to cook and stir until the mixture is slightly thickened and just comes to a boil. Remove from the heat source.
Add gelatin and stir until dissolved. Add water and orange rind, and stir. Chill until slightly thickened.
Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks are formed. Fold in thickened gelatin. Blend well. Fold in one and one-half cup blueberries and spoon filling into pie shell. Chill until firm.
Just before serving, prepare the whipped cream. Cover pie with whipped topping and remaining blueberries. Slice to serve.
7-Up Cake
Cake:
1 box lemon supreme cake mix
1 box lemon instant pudding
1 ( 10 -oz.) bottle 7 - Up
Topping:
1 1/2 cups sugar
1 Tblsp. flour
1 stick margarine
2 eggs
1 cup crushed pineapple, drained
1 cup flaked coconut
1 cup chopped peacans
Cake: Mix all ingredients; beat 3 minutes with an electric mixer at medium speed. Pour into 3 greased and floured cake pans. Bake 25 to 30 minutes at 350 degrees.
Topping: Mix sugar, flour, margarine, and eggs. Cook until thickened. Add fruit and nuts, mixing well. Pour topping between layers and on top of warm cake.
Oven Burritos
1 lb. lean Ground Beef
1 package Taco Seasoning Mix
1/2 cup Onion, finely chopped
1 can Cream of Mushroom Soup
1 cup Sour Cream
1 package of Burrito-size Tortillas
2 cups Cheddar Cheese, shredded
Dash or two of Paprika
2 Tbs. fresh Parsley or Cilantro, chopped
Pre-heat oven to 325-F degrees and prepare a 1 1/2-quart casserole dish.
Brown the ground beef with the taco seasoning mix as directed on the manufacturer's package. Add the chopped onion to the seasoned beef mixture and saute until the onions are transparent.
In a separate mixing bowl, blend together the cream of mushroom soup and sour cream.
Fill each tortilla with the beef mixture and top with grated cheese. Roll up the tortilla, tuck the corners, and place it in the baking dish.
Cover the filled tortillas with the mushroom soup sauce and sprinkle the top with paprika and chopped parsley or cilantro.
Serve warm from the oven with refried beans for a complete meal.
Spicy Cucumber Watermelon Relish
2 unpeeled cucumbers, washed, halved, and thinly sliced
1 c. watermelon chunks the size of playing dice, seeded
1/2 small red onion, thinly sliced
1 carrot, peeled and thinly sliced
1/4 c. white vinegar
1/4 c. Sugar
1 tsp. red pepper flakes
1 tbsp. chopped fresh mint
1 tbsp. chopped cilantro
salt and freshly cracked white pepper to taste
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.
Cinnamon-Orange Pop-overs
1 c. all-purpose unbleached white flour
2 tsps. freshly grated orange or tangerine zest
2 tsps. poppy seeds
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. skim milk, at room temperature
3 egg whites, lightly beaten
1 tbsp. canola or other vegetable oil
Deep popover molds or muffin tins, sprayed with nonstick coating.
Preheat the oven to 450 degrees.
Place the dry ingredients (the first 5 ingredients) in a mixing bowl and make a well in the center. Add the milk, egg white, and oil and whisk just to mix. The batter should be the consistency of heavy cream; add a little more milk if necessary. Pour the batter into the molds, filling each mold one-third to half full.
Bake the popovers for 15 minutes without opening the oven door. Lower the heat to 350 degrees F and continue baking for 30 minutes, or until the popovers are puffed and well-browned. Unmold and serve at once.
Makes 6 to 8 large popovers, 10 to 12 small ones.
Kool-Aid Sherbet
1C sugar
1 envelope unsweetened Kool-Aid (any flavor...we used Orange)
3 C milk
In a bowl, stir sugar, Kool-Aid and milk until sugar dissolves. Pour into shallow freezer container; cover and freeze 1 hour or until slightly thickened. Transfer to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer 20 min before serving.
YIELD: 3 cups
Blue Banana Pie
Baked pie shell
2 bananas
1 pkg Dream Whip
1/2 cup sugar
1 small pkg cream cheese
1 can blueberry pie filling
Mix Dream Whip as directed on package.
Add cream cheese and beat until fluffy; add sugar and mix well.
Slice bananas over bottom of crust.
Pour Dream Whip mix over bananas.
Pour 1/2 can blueberries into center of pie.
Refrigerate at least 3 hours.
Hawaiian Summer Salad
1 cup cooked rice (cold)
1 small can crushed pineapple (drained)
1 cup cooked chicken pieces (cold)
1/2 cup mayonnaise
Toss just before serving.
Best Ever Apple Pudding
1 cup sugar
1/2 cup soft butter
1 egg beaten hard
2 large un-peeled apples, shredded
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 cup flour
Gradually add sugar to butter creaming well. Add egg beaten hard. Shred apples medium fine. Add at once to creamed mixture.
Stir in dry ingredients. Add walnuts.
Spray or grease an 8" or 9" pan. Bake at 350 degrees for about 45 minutes.
Cut in squares. Serve hot with Best Ever Pudding Sauce or whipped cream (or both)
Serves 8.
Key Lime Cake
1 box lemon cake mix
1 (1 ounce, 4 servings size) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
Makes 1 - 9x13 inch cake
Mexican Egg Bake
2 Tbs. unsalted butter
4 scallions, trimmed and minced
4 canned or fresh green chilies, drained, seeded and chopped
3 tomatoes, seeded and chopped
8 eggs, lightly beaten
1/2 lb. shredded cheddar cheese
1/3 cup cilantro or parsley, chopped
1/4 tsp. salt, or to taste
1 cup salsa
Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Saute scallions 4-5 minutes or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.
Sweet and Tangy Chicken
8 boneless skinless chicken breast halves
2 bottles of BBQ Sauce
20 oz Can Pineapple chunks, UNdrained
1 med green pepper, chopped
1 med onion, chopped
2 cloves garlic, minced
Hot cooked rice.
Place four chicken breast halves in a 5 qt slow cooker. Combine BBQ sauce, pineapple chunks, green pepper, onion, and garlic. Pour half over chicken. Top with remaining chicken; cover with remaining sauce.
Cover and cook on low for 8-9 hours or until chicken is tender.
Thicken sauce if desired. Serve chicken and sauce over rice.
Chocolate Bubble Ring
Take 2 packs or Pillsbery dinner rolls {refrigerator kind}, and 20 Hershey Kisses. Flatten RAW rolls and place Kiss in middle. roll into ball. repeat for other 19. Place them in a bunt pan in two rows.* Cook until golden (15-25 mins.), and dump onto rack or dish. let cool until easy to tuch w/o being really hot.
Frozen Watermelon
3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the mold. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the mold, then replace it in the freezer for about 1 hour, until firm.
Place the raspberry sherbet in a medium bowl and add the chocolate chips, blend until evenly mixed. Spoon into the vanilla ice cream-lined mold. Cover with plastic wrap and freeze overnight, or until completely hard.
When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.