Summer Panzanella Salad With Watermelon (With Vegan Option)

This is a refreshing, delicious &
filling summer salad!

Ingredients:

3 (1/2 inch) slices rustic Italian artisan bread (1 3/4 cups cubed)

4 tablespoons olive oil

3 tablespoons red wine vinegar

1/4 teaspoon dried dill

2 teaspoons spicy brown mustard

1 teaspoon honey

1/4 teaspoon pink Himalayan or sea salt

1/4 teaspoon black pepper

5 cups chopped or torn romaine lettuce or baby spinach

2 cups cubed seedless watermelon (about 1 pound)

1 small red onion, quartered and sliced (2 cups)

1 cup yellow and/or orange cherry tomato halves

1/2 cup chopped basil

1/2 cup (2 ounces) cojita or feta cheese ~ optional

1/4 cup roasted pumpkin seeds (peppitas) ~ optional

Method:

Preheat oven to 275* 

Brush both sides of the bread with 1 tablespoon of the olive oil. Cut the bread into 1 inch cubes and arrange on a baking sheet. Place in the oven and lightly crisp without toasting for about 20 to 25 minutes. Set aside and allow to cool.

Add the remaining 3 tablespoons of oil, vinegar, dill, mustard, honey, salt and pepper to a jar with a lid. Shake to combine.

Add the lettuce (or spinach), watermelon, onion, tomatoes and basil to a very large bowl. Pour the mustard viniagrette over the salad and toss to mix. If desired, sprinkle with the cheese and seeds, or serve on the side as a garnish for individuals to add to their own portions of salad. Serve immediately.

Makes 5 side dish servings or 2 to 3 dinner portions.

Notes: 

For the Vegan option, omit the cheese and choose a bread that doesn't include eggs or dairy on the ingredient list.

For added protein, and 1 1/2 cups of chopped cooked chicken breast.

If you are a bacon lover, a half cup of crisp cooked chopped bacon or prosciutto can be added.

Panzanella is a tradional Summer Tuscan Salad made with fresh seasonal vegetables, stale bread and quality olive oil. It is a healthy, nutritious and filling meal. Typically, the idea is for the bread to soak up the dressing. Those who don't like moistened bread may want to add the bread as croutons on top of their salad.

4th Of July "Firecracker" Vanilla Cupcakes

Tasty ~ Pretty & Fun
These pretty little cupcakes are
simple to make with a popping surprise.

Cake Ingredients: 

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour cream

Frosting Ingredients:

1/2 cup (1 stick) butter, at room temperature

2 1/2 cups powdered sugar

1 tablespoon pure vanilla extract

1 tablespoon heavy whipping cream

2 small individual envelopes pop rocks

Method:

Preheat oven to 350*. Line a 12 cup standard muffin pan with cupcake liners and set aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the eggs and sugar for 2 minutes with an electric mixer on medium speed. Add the butter and vanilla. Beat on low speed for 1 minute or just until the butter is blended in.

Beat in the sifted ingredients on low speed just until they are mixed in. (Be careful not to over mix the batter.) Mix in thAllow them to e sour cream until smooth.

Divide the batter evenly between the 12 cupcake liners, filling each about 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center of one cake comes out clean.

Transfer the cupcake pan to a wire rack to cool. Allow the cupcakes to cool completely before frosting.

Add the softened butter to a medium to large bowl. Beat at medium speed for 30 seconds to make smooth and creamy.

Add the powdered sugar, cream and vanilla, Beat at low speed to mix in the sugar, then increase the speed to high, Beat for 3 minutes and add an additional tablespoon of cream as needed. (The frosting should be a consistency for spreading or piping.

Top the cooled cakes with the frosting. Just before serving, sprinkle with the poprocks. Makes 12 cupcakes.

Notes:

If you aren't serving the cupcakes right away, they can be stored in an airtight container in the refrigerator.  Allow them to come to room temperature before serving and sprinkling with the poprocks.

These moist cupcakes are simple and quick to make. Much better than cakemix cakes! 

Watermelon & Chile Salad 🍉🌶

This watermelon & chile salad is colorful,
refreshing, healthy & delicious!

Ingredients:

2 teaspoons lime zest

1/4 cup lime juice**

1/2 teaspoon fine sea salt

2 tablespoons honey

1/2 teaspoon minced or pressed garlic

1/2 teaspoon dried oregano leaves

2 tablespoons olive oil

1 fresh Anaheim pepper (1/2 cup thinly sliced & chopped)

1 fresh Serrano or jalapeno pepper (1/4 cup thinly sliced & chopped)

8 cups bite sized chunks of seedless watermelon

1/4 cup finely chopped honey roasted peanuts

2 tablespoons chopped freas cilantro

Method:

In a large bowl, whisk together the zest, juice and salt until the salt is dissolved. 

Whisk in the honey and garlic. Crush the oregano leaves in a mortar and pestle or between two spoons. Whisk the oregano and olive oil into the juice mixture.

Stir in the chiles. Fold in the watermelon chunks. Sprinkle the peanuts and cilantro over the top of the salad. Serve as a side dish or on top of grilled fish or chicken. Makes 8 1/2 cups.

**Two limes produce about 1/4 cup of juice. I purchase limes and lemons by the bag. I zest and juice the fruits. I freeze the juice in ice cube trays and then transfer to freezer bags. I also freeze the zest so that I have both on hand when needed.

Notes: My dear husband isn't very adventurous when it comes to non traditional dishes, but he really enjoyed this salad. 

I served the salad along with grilled chicken, rice and street corn salsa. Here are the links for the chicken and corn salsa salsa salad:

https://carriekitchencreations.blogspot.com/2025/07/pineapple-baked-or-grilled-chicken.html

https://carriekitchencreations.blogspot.com/2025/07/street-corn-salsa-salad.html

Street Corn Salsa Salad 🌽🌶

This fresh salsa/salad is a nice side dish,
garnish or great to serve with tortilla chips.

Ingredients:

3/4 teaspoon lime zest

2 tablespoons lime juice**

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups roasted corn kernels***

1/2 cup finely chopped red bell pepper

1/2 cup finrly chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon diced seeded Serrano or jalapeno pepper

1/2 cup cojita cheese

1 tablespoon chopped cilantro (optional garnish)

Method:

In a large bowl, whisk together the zest, juice, oil, salt and pepper. 

Stir in the corn, bell pepper, onion, cilantro and diced pepper.

Cover and refrigerate for 2 to 12 hours.

Before serving, stir in 1/4 of a cup of the cheese. Sprinkle the remaining cheese on top of the salsa. If desried, garnish with an additional tablespoon of cilantro.

Serve immediately or cover and refrigerate up to 4 hours. Makes 3 cups.

**One lime produces 2 tablespoons of juice. I purchase bags of limes and lemons and zest and juice them all. I freeze the juice in ice cube trays and then transfer to storage bags. I also freeze the zest so that I always have the ingredients on hand when needed.

***Roasting corn is simple. Simply spray with avocado or oilve oil and place directly on a medium heat grill, turning frequently for 12 to 16 minutes, or until the kernels become tender. For a simple way to roast in your oven, please see this recipe on my blog:

https://carriekitchencreations.blogspot.com/2017/05/oven-roasted-corn-on-cob-fresh-asparagus.html

Notes:

I really enjoyed this salsa on top of rice and with totilla chips. My husband prefers this warmed as a side dish. Either way is delicious!

This was a delicious and freshing meal ~ Street Corn Salsa
on top of rice, grilled chicken and a Watermelon & Chile Salad.

Here are the links to the chicken and watermelon salad recipes:

https://carriekitchencreations.blogspot.com/2025/07/pineapple-baked-or-grilled-chicken.html

https://carriekitchencreations.blogspot.com/2025/07/watermelon-chile-salad.html

Raspberry Filled Almond Cookies

These pretty little jam filled
almond cookies are very tasty!

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups flour

1 cup fine almond flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

powdered sugar

colored sanding sugar (optional)

Method:

Add the butter and sugar to a large bowl. Beat with an electric mixer for 2 minutes until the mixture is creamy and smooth. Mix in the extracts.

Gradually add in the flours and salt. Mix until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes up to overnight.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 1 tablespoon of dough and flatten in your hand with a little divet in the center.

Add 1/2 teaspoon of jam to the center of the circle of dough. Carefully fold the edges of the dough over the jam to completely cover. Form into a ball and place on the prepared baking sheet. Repeat with the remaining dough and jam, placing the uncooked balls about 2 inches apart on the prepared baking sheets.

Bake for 12 to 15 minutes or just until the edges of the cookies become lightly golden.

Place a wire rack inside of or on top of a rimmed baking sheet. Allow the cookies to cool for 5 minutes on the baking sheets before transfering to the cooling rack.

After the cookies have cooled, dust the tops with powdered sugar.

If desired, sprinkle with colored sanding sugar. Makes 3 dozen. Store in an airtight container in the refrigerator with sheets of waxed paper between layers of cookies.

Notes:

These petite cookies are delicious and not overly sweet. They are perfect for tea time, holidays and special occasions.

I served these on the 4th of July, so I sprinkled the tops with blue sugar to make red, white & blue cookies.

Make Ahead French Toast Bake

This is perfect for a family breakfast or brunch ~
It is similar to bread pudding and three
generations of family all enjoyed it.

Ingredients: 

1 tablespoon butter

12 to 13 slices of brioche bread**

8 ounces cream cheese at room temperature

1/4 cup of powdered sugar

1 teaspoon pure vanilla extract

8 eggs

1 teaspoon cinnamon

1 cup whole or 2% milk

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

Garnishes:

maple syrup (optional)

whipped cream (optional)

Method:

Place the bread on a wire rack and allow to dry a bit. Use the butter to grease the sides and bottom of a 9x13 inch pan or 10 cup baking dish and set aside.

Cut the bread into cubes and layer half of the cubes in the prepared pan. 

Use an electric mixer to blend together the cream cheese, powdered sugar and vanilla. Place spoonfuls of the cream cheese mixture on top of the bread in the pan.

Top with the remainder of the bread cubes.

Beat together the eggs, cinnamon, milk, syrup and vanilla. Pour the mixture over all of the ingredients in the pan.

Cover and refrigerate for 4 hours or overnight.

Preheat oven to 350*. Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes.

Allow to rest for 5 minutes before cutting. If desired, garnish with whipped cream and serve with syrup. Makes 12 servings. 

Store leftovers in the refrigerator for up to 4 days. 

**I use brioche bread, but King's Hawaiian, sourdough or other white breads may be used.

Note: This is a simple breakfast that I like to serve on holidays or when we have a lot of family visiting ~ Definitely a crowd pleaser!

Easy (& Perfect) Baked Potato Skin Appetizers (Or Side Dish)

This appetizer is tasty and so simple to make! 

Ingredients:

6 small to medium russet potatoes*

3 tablespoons butter

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup finely grated cheddar cheese

1/2 cup finely grated Monterey jack or pepper jack cheese

4 slices crisp bakon, chopped

3 green onions (just the green parts), or chives finely sliced

1/4 cup sour cream (optional)

Method:

Preheat oven to 375*

Scrub, rinse and dry the potatoes. Poke each potato several times with a fork.

Bake the potatoes for 1 hour or until tender inside and cooked through. Allow to cool before handling.

Once cooled, cut the potatoes in half lengthwise. Use a spoon to scoop out the cooked potato, leaving 1/4 inch of potato around the sides and bottom of the potato skins.**

Preheat oven to 450*.  Line a baking sheet with aluminum foil and set aside.

Melt the butter and stir in the garlic and onion powders. Brush the butter mixture onto the inside and outside of each potato skin. Place the buttered skins onto the prepared baking sheet. Bake for 10 minutes. Turn the skins over and bake for an additional 10 minutes.

Divide the cheeses and bacon evenly between the inside of each potato half.  Return to the oven for an additional 5 minutes or until the cheeses are melted.

If desired, garnish with green onions and sour cream. Makes 6 servings.Store leftovers (if there are any) in an airtight container in the refridgerator. Reheat in the oven or a microwave.

*Russet potatoes are the best to use because they produce the crispiest skins.

**Fry the cooked potato or use to make mashed potatoes.

Notes:

My family loved these so much that I doubled the recipe. 

They like these potato skins as appetizers and as a main course topped with chili (without beans) or sloppy joe meat.