Chunky Monkey Milk

My kids love to have smoothies in the morning with their breakfast.  One of their favorites is Chunky Monkey Milk.  It keeps them full longer then just regular milk does.

 I don't like bananas so in my own smoothie I leave out the banana and add an extra spoonful of peanut butter.

Ingredients:

1 cup chocolate milk

1 banana

2 Tbsp peanut butter

3/4 cup of crushed ice

Add ingredients to the blender and blend.  Pour in a glass and enjoy.

Browned Butter Blueberry Muffins

It is once again time for the Crazy Cooking Challenge at Moms Crazy Cooking.  This months challenge is Blueberry Muffins.  Muffins are something I bake atleast once a week.  My family loves trying all kinds of muffins, especially blueberry.  When I found the recipe for these Browned Butter Blueberry Muffins at Joy the Baker I knew they would be a perfect fit for my family.  They were so good we were even fighting over the crumbs.  Definitely a recipe we will be having again real soon.

 Browned Butter Blueberry Muffins

Ingredients:

7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Cake Mix Chocolate Chip Cookies

Growing up, my mom always made the same kind of chocolate chip cookies.  They are quick and easy to make and taste Yummy!!

I love to make other types of cookies but these always remind me of my childhood.

 Cake Mix Chocolate Chip Cookies

Ingredients:

1 pkg white cake mix

2 Tbsp water

1/2 cup oil

2 eggs

6 oz. chocolate chips

Directions:

Preheat oven to 300 degrees.

Mix all ingredients together in bowl.  Add chocolate chips and mix.

Scoop teaspoon size balls (I use a small cookie dough scoop) onto cookie sheet.

Bake for about 13 minutes.

These will be really light colored.  You can tell when they are done because the bottom will be light brown.

Makes about 3 dozen cookies.  Enjoy!

Soup Exchange

My friend and I recently did another recipe exchange.  This time we each made a double batch of 5 different soups.  We kept one batch for ourselves and traded the other.  I love having 10 different soups in my freezer.  Makes for quick and easy meals.

Roasted Garlic Soup

4 whole heads of garlic

3 Tbsp olive oil

6 Tbsp unsalted butter

2 medium onions, chopped

salt & pepper

2 Tbsp chopped fresh thyme

1/4 cup all-purpose flour

8 cups chicken broth

2 Tbsp chopped fresh parsley

Preheat oven to 375 degrees. Line a small baking sheet with foil. Use a sharp knife to cu about 1/4 inch off top of each garlic head. Place garlic cut side up on baking sheet and drizzle olive oil over heads. Roast garlic until softened; about 45 minutes. Allow to cool slightly. When cool enough to handle, squeeze soft cooked pulp from each clove into a small bowl.

Melt butter in a large pot over medium-high heat. Add onions and 1 tsp each salt and pepper and cook. stirring often. until onions have softened, about 4 minutes. Stir in thyme and reserved garlic. Sprinkle in flour. Cook for about 1 minute, stirring to incorporate flour. Pour in chicken broth, increase heat to high and bring to a boil. Boil rapidly, stirring often, until slightly thickened, about 10 minutes.

Working in batches, puree soup in a food processor (or use emulsion blender). Return to pot and bring to a simmer over medium heat. Add cream, season with salt and pepper and sprinkle with parsley.

Autumn Soup

1 lb ground beef

1 cup chopped onion

4 cups water

1 cup cut up carrots

1 cup diced celery

1 cup cubed pared potatoes

2 tsp salt

1 tsp Worchestershire sauce

1/4 tsp pepper

1 bay leaf

1/8 tsp basil

1 can (28 oz) tomatoes w/ liquid

In a large saucepan, brown meat. Drain. Cook meat and onions until tender about 5 minutes. Stir in remaining ingredients in a crock pot or big pot; except tomatoes. Heat to boiling, reduce heat, cover and simmer 20 minutes. Add tomatoes. Cover and simmer 10 minutes until vegetables are tender.

Taco Soup

1 lb hamburger-browned

1 onion-optional

1 can tomatoes

1 can kidney beans

1 can corn

1 can tomato sauce

1 pkg taco seasoning

water if nenecessary

Put ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.

Pour over Fritos and top with cheese.

Tomato Cheddar Soup

3 T butter

1/2 cup onion, roughly chopped

1 clove garlic, minced

1 28 oz can diced tomatoes w/ juice

1 1/4 cup chicken stock

1 1/4 cup water

1/2 cup sour cream

8 oz sharp cheddar cheese, grated

salt & pepper

In a large sauce pan, melt butter over medium heat. Add onions, saute til soft. Add garlic, cook for 1 minute. Add tomatoes and their juices, stock and water. Bring to a simmer then remove from heat. Let cook for 10 minutes.

Add 1/4 cup sour cream, whisk until blended. Add remaining sour cream, whisk until combined. Stir in pepper and cheese to blend. Add salt and pepper to taste. Gently reheat to serve.

Broccoli Cheddar Cheese Soup

1 cup finely chopped onion

1/2 Tbsp minced garlic

1 Tbsp butter

32 ounces (4 cups) chicken stock

12 ounces broccoli florets

1 cup finely chopped carrots

1/3 tsp ground nutmeg

1/2 tsp seasoned salt

6 cups shredded cheddar cheese

32 ounces (4 cups) half and half

Saute onion and garlic in butter until onion is translucent.
Add chicken stock and nutmeg and bring to a low boil.
Add broccoli and carrots and cook until tender.
Add cheese and stir until fully melted.
Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through, being careful not to boil.
Serve and enjoy!

 

Linking up to Tasty Tuesday!

Crepes with Cool Whip Hearts

Way back in high school I took a couple of French classes.  I admit I don't remember anything other then the word for cheese, but one thing I did take away from the class was this recipe for Crepes.  This is a recipe we use often and has become a family favorite.  One of our favorite fillings is apples but we have tried several others such as blueberries and strawberries.  All  have been yummy.

 My boys love special meals.  These are meals that I take a couple extra minutes to make special and more fun to eat.  This time I made apple crepes and topped it with a Cool Whip heart and red sugar.  I made the hearts by letting the Cool Whip thaw a bit.  Then I spread it on a plate and stuck it back in the freezer to harden.  Right before I added it to the crepe, I cut out a heart shape and then sprinkled red sugar on top.  My boys loved it and gobbled it up.

Crepe Recipe:

1 cup milk

2 Tbsp butter

2 eggs (beaten)

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

Heat milk and butter in saucepan, lukewarm until butter is melted.

When slightly cooled, beat in eggs, flour, baking powder and salt.

Cook like pancakes (takes about a minute on each side).

Add berries, whip cream or powdered sugar.

Enjoy!!

Chicken Noodle Soup with Homemade Egg Noodles

It is time for this month's Crazy Cooking Challenge.  The theme for this month is Chicken Noodle Soup.  I have never liked chicken noodle soup but figured I would give it a try and see if I liked homemade better then the canned version.  I am glad I did because no only was it fun to make, it was very good.  I found my recipe on Mama Loves Food!  I love how you can make the noodles in strips or use small cookie cutters to make it with fun shapes.

Chicken Soup Ingredients:
- 10 to 12 cups chicken stock
- 2 cups rough chopped celery
- 2 cups rough chopped carrots
- 1/2 cup finely chopped onions
- 1 tablespoon minced garlic
- 3 1/2 cups corn (canned is fine)
- 4 large pinches dried parsley flakes
- shredded meat from one roasted chicken
- egg noodles (scroll down for recipe)
- salt & pepper to taste

 Chicken Soup Directions:
- Combine ingredients, except chicken and noodles, in a large stock pot.
- Bring to a boil and then reduce to a simmer for 2 -3 hours, until carrots are tender.
- Bring back to a boil and add chicken and egg noodles (recipe below). Cook for an additional 5 - 10 minutes.
- Reduce heat and serve!

Egg Noodle Ingredients:
- 2 cups flour
- 3 eggs
- 1 eggshell of milk
- dash of salt

Egg Noodle Directions:
- Put flour in a large bowl and make a well in the center.
- Add eggs, milk and salt to well and whisk together until dough forms.
- Roll dough out onto a floured surface, very thin and cut into shapes or noodles.
- Drop into soup, cook & enjoy!

The recipe made a lot of soup.  Our family of four was able to eat it for 3 meals and still had some left.  We all really enjoyed it and we will definitely make it again.

 

Cookie Dough Fudge

It is time again for the Crazy Cooking Challenge over at Moms Crazy Cooking.  This month's theme is FUDGE!!  I have tried to make fudge in the past and was not successful.  It would never set up and was kind of runny.  I was very happy when this recipe turned out perfectly and tastes amazing.  I have to pace myself so I don't eat it all in one sitting.

 I chose Cookie Dough Fudge from Cookies & Cups.

Ingredients:

1 c. butter, softened
1 c. packed light brown sugar
1/2 c. granulated sugar
4 Tbsp. milk
2 tsp. vanilla extract
1 t. salt
2 c. all-purpose flour
1 1/2c. mini semi-sweet chocolate chips

2 cups semi sweet chocolate chips

1 cup milk chocolate chips

1 (15 oz) can Sweetened Condensed Milk

Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips.

Form your cookie dough into marble sized balls.

Place on a waxed paper lined baking sheet.

Freeze for at least 15 minutes. The longer the better, so it doesn’t melt when you add it to the fudge.

Butter the bottom and sides of an 8×8 pan.

In a medium saucepan over low heat melt the sweetened condensed milk and chips together.

Stirring continuously.

When chocolate is melted remove from heat.

Remove your cookie dough from the freezer and carefully fold into your fudge.

Spread immediately in the pan.

Chill for at least an hour.

Cut into squares and serve.

Enjoy!

Pepperoni Pizza Puffs

Lately I have been struggling with meals.  It seems if I spend a lot of time in the kitchen making a more involved meal my boys will complain and not eat.  After a couple months of this, I have come to the conclusion that I need to stick with quick, simple, easy to eat meals.  My boys tend to eat them better and are much more excited about meal times.  One meal I make often is homemade pizza.  It is easy and well received.  When I came across this pizza puffs recipe here, I knew this would be a big hit.  It is so good I need to start making a double batch so we have some leftover.

Ingredients:

3/4 cup flour

3/4 tsp baking powder

1 Tbsp Italian seasoning

pinch of salt

pinch of red pepper flakes-optional

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

1.  Preheat the oven to 375 degrees.  Grease a 24-cup mini muffin pan.  In a large bowl whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes.  Whisk in milk and egg.  Stir in the mozzarella cheese, Parmesan, and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini muffin cups.  Bake until puffed and golden, 20 - 25 minutes.

3.  Meanwhile, microwave the pizza sauce until warmed through.  Serve the puffs with the pizza sauce for dipping.

Carmelized Garlic Cheese Ball

At our recent Halloween Party I made this carmalized garlic cheese ball.  It is a great make ahead appetizer and can be altered for any holiday.  I served it with chips but it is also great with little slices of bread and veggies.

Caramelized Garlic Cheese Ball

• 2 Tbsp butter
• 2 Tbsp minced garlic
• 1 tsp sugar
• 1 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 8 oz shredded sharp cheddar cheese
• 1/4 cup sliced green onion (optional)
• 1/4 tsp salt
• 1/2 cup finely crushed cheese flavored crackers

Melt 2 Tbsp butter in skillet, add garlic and sugar.

Cook over medium high heat stirring constantly until garlic starts to brown (3-5 minutes).

Combine garlic and all ingredients except cheese flavored crackers.

Beat on medium until creamy.

Shape into ball shape with hands.

Cover and refrigerate for 1 hours.

Place crushed crackers in a bowl, roll cheese ball in crackers pressing firmly to coat.

Cover and refrigerate 2 hours or overnight.

Serve with crackers and veggies.

Linking up to life as mom!

Muffin Exchange

My friend Janessa and I have decided to start doing a freezer cooking swap every couple weeks.  Basically we will pick a theme, each make different recipes and then swap them.  The first theme we chose was muffins.  We each made 5 different types and then shared.  I now have 10 muffins to choose from in the freezer.

Left going clockwise: Fresh Lemon, Pumpkin Apple Steusel, Pumpkin Chocolate Chip, Chocolate-Chocolate Chip and Best Applie Pie Muffins Ever.

Pumpkin Apple Streusel Muffins

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled cored and chopped apples
• 2 tablespoons all-purpose flour (optional)
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions:

1. Preheat oven to 350°F (175°C).
2. Lightly grease 18 muffin cups or use paper liners.
3. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
4. In a separate bowl, mix together eggs, pumpkin and oil.
5. Add pumpkin mixture to flour mixture; stirring just to moisten.

     6. Fold in apples.

     7. Spoon batter into prepared muffin cups.

     8. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.

     9. Cut in butter until mixture resembles coarse crumbs.

    10. Sprinkle topping evenly over muffin batter.

    11. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

Fresh Lemon Muffins

• 1/2 cup butter or 1/2 cupmargarine, softened
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
2. Add eggs; stir in lemon rind and juice.
3. Combine flour, baking powder, and salt; add to butter mixture.
4. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
5. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
6. Bake at 375F for 15 minutes.
7. Remove from pans immediately to cool.
The Best Apple Pie Muffins Ever
Topping:

 

1. 1/2 cup firmly packed brown sugar
2. 1/3 cup all-purpose flour
3. 1/4 cup unsalted butter, melted
4. 1 teaspoon cinnamon 
Muffins:
• 1 1/2 cups firmly packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
Directions:
1. cinnamon could be added to the batter ( about 1 teaspoon or less).
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
4. In a separate bowl, sift together flour, soda and salt.
5. Stir oil mixture into flour mixture alternately with buttermilk.
6. Fold in apples, mixing just until combined.
7. Spoon into greased muffin cups filling 3/4 full.
8. Sprinkle topping over evenly.
9. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Chocolate-Chocolate Chip Muffins

Ingredients:

• 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water
• 1/4 cup canola oil
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup semisweet chocolate minichips, divided
• Cooking spray

Directions:
         1. Preheat oven to 400°.
         2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
        3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.



Pumpkin Chocolate Chip Muffins

• 4 eggs
• 2 cups sugar
• 1 (16 ounce) can pumpkin
• 1 teaspoon vanilla extract
• 1 1/4 cups vegetable oil (yes, 1 1/4 cups)
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)

         Directions:

1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
3. Fill greased or paper-lined muffin cups 3/4 full.
4. Bake at 400 F for 16-20 minutes.

Linked up to What's on your Plate!

Bacon, Ranch and Chicken Mac N Cheese

When Tina from MOMS CRAZY COOKING contacted me about participating in her Crazy Cooking Challenge I knew this was something I was interested in.  Not only did it require finding a new recipe in blogland that I haven't tried but it also involved making Mac N Cheese.  I am fully on board with anything that requires cheese.

I looked at several blogs until I finally came upon this Bacon, Ranch and Chicken Mac N Cheese recipe on Cooking Claire.  Not only did the ingredients sound yummy but the picture had me drooling.  I am so glad I tried this recipe.  It is now a favorite in our house.

Ingredients:

8 ounces uncooked elbow macaroni

1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

Cook pasta according to package directions, omitting salt and fat; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside.

Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done. 

 Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°.

Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

 Enjoy!

Apple Pie Muffins

My family loves to eat muffins for breakfast.  They are quick and easy to make ahead so we aren't rushing around trying to find something to eat.  One of our favorites is Apple Pie Muffins.  It has a crunchy top and lots of apple pieces.

 Ingredients:

Topping:

1/2 cup firmly packed brown sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, melted

1 tsp cinnamon

Muffins:

1 1/2 cup firmly packed brown sugar

2/3 cup vegetable oil

1 egg

1 1/2 tsp vanilla

2 1/2 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

2 peeled diced apples

 In a small bowl mix together brown sugar, flour, butter and cinnamon for topping until crumbly; set aside.

 In a large bowl whisk  together brown sugar, oil, egg and vanilla until smooth.

 In a separate bowl, sift together flour, baking soda and salt.

 Stir oil mixture into flour mixture alternately with buttermilk.

 Fold in apples mixing until combined.

 Spoon into greased muffin cups filling 3/4 full.  I make regular and mini sized muffins for the boys.

Sprinkle topping over evenly.

Bake at 350 degrees for 25-30 minutes or until golden brown.

Wait for them to cool a bit before removing from the pan as they are hard to get out when warm. 

Enjoy!!

Linked up to Tasty Tuesday!

Watermelon Frosty

I recently froze a bunch of watermelon to have on hand to add to smoothies.  My boys were wanting something to drink today so I threw together this quick and easy watermelon frosty.  You can find my post of how to freeze watermelon here.

Ingredients:

2 cups frozen watermelon

1 banana

2 Tbsp sugar

juice from one lemon

1/2 -1 cup water (depending how thick you like it)

Place all the ingredients in blender and blend until smooth.  Add more water if it is too thick.  Enjoy!!

Linked up to Tasty Tuesday, What's on your Plate and This Week's Cravings!

How to freeze watermelon

Tomorrow is National Watermelon Day.  To celebrate I will be sharing a Watermelon Frosty recipe and instructions on how to freeze watermelon.  Tomorrow I will share a watermelon craft that my kids made.

 Take a watermelon and cut it in half. 

 Cut each half into 8 sections.  This makes it easier to cut so you don't get the rind.

 Once the melon is cut away from the rind, cut it into "sticks" and then into chunks.  Put them on a cookie sheet and freeze.  This keeps them from sticking together in the baggie.

 Once the watermelon chunks are frozen, place them in a big freezer bag labeled with the date.  Place a straw in the end and seal up the bag around it.  Suck the air out of the bag through the straw then pull the straw out and seal the rest of the bag.  This allows you to get as much air out as possible.

 Now you have frozen watermelon chunks that are ready to be added to smoothies, frosties or eaten as is.

Now is a great time to freeze watermelon.  They are at the lowest price of the season and taste sweet and yummy.