Watermelon and Crab Salad
  w/Horseradish Vinaigrette
Prep Time: 30 minutes

3 Cups of cubed, seeded watermelon
2 Cups of fresh mixed baby greens

2-3 TBSP of fresh chopped cilantro(reserve 1TBSP for garnish)
3 Cups lump crab meat(pulled apart)
1/4 Cup diced tomatoes

Vinaigrette
1 Cup cream
2 TBSP prepared horseradish
1/4 Cup extra virgin olive oil(EVOO)
Salt to taste


Combine watermelon, baby greens and 2 TBSP of cilantro in a large bowl, mix thoroughly.

For vinaigrette combine cream, horseradish, and slowly add  EVOO, stirring as you go. Season with salt to taste.

Combine lump crab meat, and tomatoes. Stir in vinaigrette slowly until mixture is well coated, but not soggy.

Divide salad mix onto chilled plates. Add the crab mixture and garnish with remaining cilantro. Serve any remaining vinaigrette on the side if desired. Wine Pairings: Sauvignon Blanc or Pinot Noir.

Watermelon Avocado Spinach Salad
Prep Time: 15 minutes

2 Large avocados, pitted, peeled and diced
4 Cups diced, seeded watermelon
4 Cups fresh spinach leaves
1 Cup balsamic vinaigrette dressing

In a large bowl combine avocado, watermelon and spinach, mixing well. Toss with cup of balsamic dressing right before serving to avoid the salad becoming soggy. Wine Pairings: Chardonnay, Riesling or Pinot Grigio.

Okay okay so I cheated.......

Many of you that know me know that even though I love to cook and create new items in the kitchen, I have absolutely no desire to learn or even attempt how to bake. I have no intention of being the next great baker, nor do I intend to reinvent the baking world, so if I have a quick and easy step available to me you can be sure that I will take full advantage. For that reason alone I admit that I cheated on these recipes as I do with all my bread type baking needs and used Bisquick in part of the recipe. They are still pretty good, and mostly from "scratch" recipes, that I still hope you will enjoy. In fact the pizza dough is easy enough that you can have the kids help you and make several different shapes or sizes and let them make their own pizzas with whatever toppings they like.

Quick & Easy Pizza Crust

Prep Time: 15 minutes
Cook Time: 8-10 minutes

2 1/4 Cups Bisquick
1/4-1/3 Cup cornmeal
2/3 Cup of milk

PREHEAT OVEN TO 450 DEGREES

In a large bowl combine Bisquick, 1/4 cup of cornmeal and milk until a soft dough forms.

Place dough onto a 13x9 baking pan and spread evenly across the entire pan, using more cornmeal as needed. Pierce dough with fork at 1 inch intervals. Bake 8-10 minutes or until just beginning to brown.

Almost Red Lobster Cheddar Biscuits
Prep Time: 20 minutes
Cook Time: 8-10 minutes

2 Cups Bisquick
2/3 Cup of milk
1/2 Cup shredded cheddar cheese
1/4 Cup butter, melted
1/4 tsp garlic powder
1-2 tsp dried parsley

PREHEAT OVEN TO 425 DEGREES

In a medium bowl, combine Bisquick and cheese together, mixing well. Add milk and continue to mix until no dry mix remains in the bowl.

Spoon onto ungreased cookie sheet and bake @ 425 degrees for 8-10 minutes.

Meanwhile melt butter, combine with garlic powder and dried parsley. Brush over warm biscuits and serve.

A request has been answered

During the heat of the summer people are always trying to eat a little lighter. I have had several discussions with people about a lighter type salad dressing. Listed below is my answer to that discussion.

Citrus Vinaigrette
Prep Time: 15 minutes

1/4 Cup light corn syrup
1/4 Cup orange juice
1/4 Cup cider vinegar
1/4 tsp grated lime peel
2 TBSP lime juice
1 TBSP Dijon mustard
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 Cup corn oil

In a medium size bowl combine all ingredients except corn oil. Once these have been well mixed, slowly whisk in the corn oil until fully blended.

Cover and refrigerate until needed. Makes about 1 1/3 cups, use within 3 days.