July 2010 Recipes

Watermelon Salad by allrecipes.com
"Have a great summer party with watermelon salad inside it's rind. Scoop out the watermelon, add other fruits, put it back in, and you have a personal-sized salad for each person!"
Ingredients
2 small watermelons
1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
1 pound seedless grapes
2 apples - peeled, cored and chopped
2 bananas, cut into bite-size pieces
Directions
1. Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
2. In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

Fourth of July Cut-Outs By: Kellogg's® Rice Krispies®
"Decorate a full pan with stripes and sprinkles. Then help your kids cut out star shapes and pop them right onto sticks for a patriotic snack on the go."
"Decorate a full pan with stripes and sprinkles. Then help your kids cut out star shapes and pop them right onto sticks for a patriotic snack on the go."
Ingredients
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies® cereal
Canned frosting or decorating gel
Assorted sprinkles
12 wooden ice cream sticks (optional)
Directions
1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3.Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. Substitutions: 1 jar (7 oz.) marshmallow creme OR 4 cups miniature marshmallows can be substituted for 1 (10 oz.) package regular marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food. ®, ™, © 2010 Kellogg NA Co.
Summer Berry Trifle from Disney Family Fun
Ingredients
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers
Instructions
To make the fillings, prepare the pudding according to the package directions and chill it.
Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.

Refrigerate until you're ready to serve. Serves 8 to 10.