Watermelon Pico de Gallo

from Pioneer Women

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Giant Cookie

from Mels
Notes:  Made the double choc version of this and was hooked. Quick and simple without heating up the whole house for a long time in the summer. The double choc was a little too chocolatey for me, so I copied this version as there are many variations you could make.

Makes 1 giant cookie

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.