Wednesday, August 13, 2014

143.8…The Watermelon Keg

Whew! I did it. I hosted Bunco last night and it was a great success. I can't wait to share all of the recipes I made with you. I have to say, the one I was most excited about was my Watermelon Keg!

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Yep! I turned a watermelon into a keg and put a delicious cocktail in it using the watermelon from the inside! 

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The Watermelon Keg (Makes 10 to 12 drinks)

Recipe adapted from Food Network Magazine, August/September 2009

Ingredients:

Watermelon

4 ounces Alize Red Passion or other fruit-flavored liqueur 

8 ounces vodka

2 cups sour mix

Sparkling Rose

Directions:

Cut a lid from the top of the watermelon and scoop out the fruit. Drill a small hole near the bottom, then use a knife to widen the hole until it's slightly smaller than a keg shank. ($30 for kit; kegworks.com) Attach the shank, then fill the melon with this cocktail:

Puree 4 cups watermelon chunks; strain. Stir in 4 ounces Alize Red Passion, 8 ounces vodka and 2 cups sour mix; chill. Add sparkling rose before serving.

Printable Recipe

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Before I get to the rest of the Bunco highlights, I'll fill you in on what's been going on.

Monday's breakfast was pineapple Chobani yogurt, Strawberry Vanilla Almond Granola and mixed berries. 

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I took the kids to camp, got some groceries and starting prepping the food for Bunco. I chose to make a bunch of "summer salads". It's amazing how much work salads can be….

Lunch was tuna salad, veggies and ranch.

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Since I had been cooking all day, I wasn't in the mood to cook much else when it came time for dinner. Based upon a recommendation from my sister in law, I had purchased Trader Joe's Turkey Bolognese for nights like this.

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It was pretty darn good and easy too!

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While the sauce and pasta was cooking, I whipped up a Caesar salad and dinner was done.

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Yesterday morning's breakfast was scrambled egg beaters with salsa, tomatoes, green onions and cheddar cheese.

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After taking the kiddos to camp, I came home to finish cooking and prepping for Bunco. Somewhere along the way, I made a turkey sandwich for lunch.

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 All of a sudden it was show time! Time to get the appetizers outside!

Bacon and Olive Cream Cheese and Chive Finger Sandwiches:

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Greek dip (from a mix) with veggies:

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Everyone began to arrive and we all hung out and enjoyed a beautiful summer evening outside. 

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The good thing about serving mostly salads is that most of it can be done ahead. All I had to do was bring everything out. 

Heirloom Tomato Tart with Ricotta and Basil:

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Tomato Feta Salad:

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Pesto Pasta Salad:

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Romaine Salad with Tiny Tomatoes and Creamy Basil Dressing:

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Curried Rice Salad:

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Time to eat!

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After a little bit, I brought out the desserts:

Butterscotch Pudding with Cream and Toffee:

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Double Lemon Curd Cheesecake Pie with Sugared Blueberries:

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Just like that, Bunco was over. Now I have a ton of leftovers to remind of me it. :) Stay tuned for all the recipes!  (Special thanks to Lisa and Cathi for helping me prep yesterday!)

Breakfast this morning was Honey Nut Cheerios and almond milk. I wasn't in the mood to cook ANYTHING. 

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Along the same lines…my lunch was Bunco leftovers. I might be eating this stuff for awhile. Good thing it tastes great!

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Ever made anything creative with a watermelon? This was a first for me!

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