2 cups seeded finely chopped watermelon
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
2 tablespoons honey
1 teaspoon lime juice
Baked tortilla chip scoops
1. In a large bowl, combine the melon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
2. Refrigerate for at least 1 hour. Serve with chips.
1 bottle fruity red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
1/4 cup pomegranate seeds
1 large orange, halved and thinly sliced
1 green apple, cored, halved and thinly sliced
1 cup red grapes, sliced in 1/2
1. Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
1 tube (18 ounces) refrigerated sugar cookie dough, softened
1/4 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
24 small fresh strawberries, thinly sliced
4 large kiwifruit, peeled and sliced or 1 cup fresh blueberries
1. In a small bowl, combine cookie dough and flour until combined. Roll on a lightly floured surface to 1/4-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.
2. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Set aside 1-2 tablespoons. Spread remaining frosting over cookies. Place five strawberry slices on each cookie. Using reserved frosting, attach one kiwi slice or 4-5 blueberries to each. Store in the refrigerator.