Watermelon Rose Trifle


  • For the watermelon:
    • 1 small seedless watermelon (about 3.5 pounds)
    • 1 tablespoon rose water
    • 2 tablespoons granulated sugar
  • For the almond dacquoise:
    • 1.5 cups blanched whole or slivered almonds
    • 1.25 cups confectioners’ sugar
    • 5 egg whites
    • 2/3 cup granulated sugar
    • Cooking spray
  • For the rose cream:
    • 2 cups heavy cream
    • 1/4 cup granulated sugar
    • 1 tablespoon rose water
  • To assemble:
    • 2 cups fresh strawberries, thickly sliced
    • 2 tablespoons granulated sugar
    • 1 tablespoon rose water
    • 1 tablespoon pistachios, sliced
    • 1 tablespoon organic dried rose petals


Prep time – 75 minutes
Makes 8 Servings

Step 1 – Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.

Step 2 – Prepare the almond dacquoise: Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners’ sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.

Step 3 – Prepare the rose cream: Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.

Step 4 – Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).

Step 5 – Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.


Watermelon-Rose Rifle


Sweet Potato Pie


  • 2 cups mashed fresh sweet potatoes
  • 4 ounces cream cheese
  • 1 cup sugar
  • 1/4 cup half-and-half
  • 4 tablespoons butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 9-inch deep dish pie shell


Prep time – 20 minutes
Ready in 1 hour 20 minutes

Preheat oven to 350 degrees F.

In large bowl, beat sweet potatoes and cream cheese until smooth.

Add sugar and half-and-half and beat for 5 minutes or until sugar dissolves.

Add butter, eggs, vanilla, and cinnamon and beat until blended.

Pour mixture into pie shell and bake for 1 hour or until edges are set and center only jiggles slightly.

Cool completely before serving.


Sweet Potato Pie – County Living

Paleo Sweet Potato Waffles


  • 3 cups grated sweet potato (about 1 large sweet potato)
  • 4 eggs whisked
  • 1/4 cup chopped spring onions
  • 3 tablespoons coconut flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • coconut oil


Prep time – 10 minutes
Cook time – 15 minutes
Ready in 25 minutes
Makes 4 Servings

Remove any excess juice from grated sweet potato and place into bowl.

Add eggs, spring onions, coconut flour, garlic powder, salt and pepper and mix well.

Grease waffle iron well with coconut oil.

Use a 1/4 cup to scoop batter and drop onto preheated waffle iron. Cook according to waffle iron instructions.

Continue until all batter is used.

Nutrition Facts

Per Serving: 120 calories; 5g fat; 10g carbohydrates; 7g protein; 179mg cholesterol; 678mg sodium.


Paleo Sweet Potato Waffles – A Saucy Kitchen

Southern Sweet Onion Casserole


  • 3 large sweet onions (peeled and thinly sliced)
  • 1/2 cup unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup grated Mexican cheese blend
  • 1/2 cup Parmesan cheese
  • 1 cup Ritz crackers (crushed)


Prep time – 5 minutes
Cook time – 60 minutes
Ready in 65 minutes
Makes 4 Servings

Preheat oven to 350 degrees F.

Add butter to a large skillet over medium heat. Once melted, add in onions.

Reduce heat to low and cook onions for about 30 minutes, stirring occasionally.

Grease a small casserole dish and place in half of the onions.

Add half the sour cream and spread evenly.

Sprinkle half the Mexican cheese blend evenly over the top.

Top with half Parmesan cheese and half Ritz crackers.

Repeat the layers ending with Ritz crackers.

Bake uncovered for 25 to 30 minutes or until golden brown.

Nutrition Facts

Per Serving: 402 calories; 37g fat; 26g carbohydrates; 11g protein; 79mg cholesterol; 378mg sodium.


Southern Sweet Onion Casserole – Grits and Pinecones

Baked Onion Dip


  • 1 8 ounce package shredded Cheddar cheese
  • 2 cups mayonnaise
  • 2 cups chopped sweet onion
  • 2 tablespoons grated Parmesan cheese


Prep time – 10 minutes
Cook time – 45 minutes
Ready in 55 minutes

Preheat oven to 325 degrees F (165 degrees C) and lightly grease a baking dish.

In a medium bowl, mix Cheddar cheese mayonnaise and sweet onions. Put in baking dish and add Parmesan cheese on top.

Bake for 40 to 45 minutes or until lightly browned.

Nutrition Facts

Per Serving: 106 calories; 10.7g fat; 1.2g carbohydrates; 1.7g protein; 10mg cholesterol; 101mg sodium.


Baked Onion Dip II – AllRecipes

Beef and Pineapple Red Curry


  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak (trimmed and cut against the grain in thin strips)
  • 2 cups large diced pineapple
  • 1 cup unsweetened coconut milk
  • 1/2 cup torn fresh basil leaves
  • 1/4 cup red curry paste
  • 1/2 pound green beans (trimmed and cut in half crosswise)
  • 1 1/2 cups low-sodium chicken broth
  • Cooked jasmine rice, for serving


Prep time – 30 minutes
Ready in 30 minutes
Makes 4 Servings

In a large skillet or wok, heat oil on medium-high.

Stir in curry paste and cook about 30 seconds or until fragrant.

Stir in steak and cook for about 2 minutes or until browned.

Stir in green beans and pineapple and cook for about 1 minute or until pineapple starts to release juices.

Add broth and coconut milk and bring to a boil. Reduce heat and simmer about 8 minutes until green beans are crisp-tender.

Serve over rice and top with basil.


Beef and Pineapple Red Curry Recipe – Martha Stewart

Grilled Pineapple Salsa


  • 5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons minced crystallized ginger
  • 2 jalapeño peppers, seeded and minced
  • 1 drained canned chipotle chile in adobo sauce, minced


Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray. Grill 3 minutes on each side.

Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients. Toss gently.

Nutritional Information

Per Serving: 36 calories; 0.4 g fat; 0 g sat fat; 0.1 g mono fat; 0.1 g poly fat; 0.6 g protein; 8.7 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 0.7 mg iron; 11 mg sodium; 13 mg calcium.

Watermelon Summer Salad


  • 3/4 cup halved, thinly sliced red onion
  • 1 tablespoon fresh lime juice
  • 1 1/2 quarts seedless, cubed watermelon
  • 3/4 cup crumbled feta cheese
  • 1/2 cup pitted black olive halves
  • 1 cup chopped fresh mint
  • 2 tablespoons olive oil


Prep time – 30 minutes
Ready in 30 minutes

Place the onion slices in a small bowl with the lime juice. Let stand for 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil on top and blend. Dig in and be prepared for a pleasant surprise!

Nutrition Facts

Per Serving: 157 calories; 10 g fat; 14.8 g carbohydrates; 4 g protein; 17 mg cholesterol; 315 mg sodium.

Watermelon Fire and Ice Salsa


  • 3 cups chopped watermelon
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon garlic salt
  • Add all ingredients to list


Prep time – 15 minutes
Ready in 15 minutes

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutrition Facts

Per Serving: 5 calories; 0 g fat; 1.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 29 mg sodium.


7373 E Doubletree Ranch Rd St B-180 | Scottsdale, AZ 85258