Watermelon Salad in November....

A little Tea House in our home town serves this delicious Watermelon Salad in the summer.

We arrived in Yuma a week ago and I found a watermelon for $1.00...yes it was at a Dollar Store...and it is DELICIOUS!!

We have enjoyed my copy cat version of that Tea House Salad a couple times this week....

Watermelon Salad

Broken up Lettuce

Chopped Almonds

Chucks of Watermelon

Feta Cheese

(amounts...do whatever works for you!)

Dressing

Olive Oil 1/4 cup

Vinegar (apple cider, regular...experiment with it:) 1/3 cup

Honey (or sugar ) 1/4 cup

approx 1 tsp poppy seeds

Shake together.... (the above should do two bowls of salad, if not make more!

Very delicious on these warm November days!!

Coffee time....

 My sister was coming for coffee... had this recipe I wanted to try...

RASPBERRY SWIRL ROLLS

*Makes 16 rolls*

YOU WILL NEED:

Dough:

1 cup milk

2/3 cup granulated sugar

2 packets active dry yeast (1 1/2 tbs)

1 stick (4oz) unsalted butter, softened

2 large eggs

1/4 tsp salt

4 1/4 to 4 1/2 cups all-purpose flour

Filling:

10oz frozen raspberries (not thawed)

1/4 cup plus 2 tbs sugar

1 tsp cornstarch

Glaze:

3/4 cup confectioners' sugar

3 tbs unsalted butter, melted

1 1/2 tbs heavy cream

DIRECTIONS: 1. First, heat up the milk until it is lukewarm. Add the sugar and yeast to it. Let sit for about 5 minutes, until the mixture is frothy. But yeast into mixer have it running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!
  Recipe from...

I was pleased with the results of this recipe! 

A great way to use the frozen raspberries from last year's harvest

Have a wonderful Easter Weekend!

The dying Jesus is the evidence of God's anger toward sin; 
but the living Jesus is the proof of God's love and forgiveness. 
 ~Lorenz Eifert 

Strawberries....

Are ready....

Nothing tastes better than fresh strawberries from your garden.

I found a new recipe online that I tried out on the grand kids and they loved it...
Peanut Butter Squares and Fresh Strawberries...?
You can check out the recipe.
It actually was a nice to change to the regular strawberry shortcake that you make!

How do you like eating strawberries? 

I prefer FRESH STRAWBERRIES!