recipes
Warm Up Winter with Watermelon Fun
Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rind-smile snowmen to handheld snacks.

(Family Features) The cold chill of winter may have you feeling trapped indoors with nothing to do and nowhere to go, but fun activities fit for the whole family can add excitement and chase away those wintertime blues. Paired with an appetizing snack, at-home crafting provides a relaxing way to keep your mind and body moving.
Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rind-smile snowmen to handheld snacks.
When this year’s first snowfall offers a canvas for creativity and entertainment, gather your loved ones to make this Watermelon Snowman. Fresh-cut and personal-sized watermelons are the predominant options in wintertime, and they’re perfect for putting together this festive work of art. All you’ll need is a collection of kitchen knives, an ice cream scoop, melon ballers, skewers, some decorative “clothing” and blueberries for a fruit salad served right out of the snowman.
While you’re hard at work, ease your appetite with a quick and easy snack like Watermelon Glazed Meatballs. Start with a homemade watermelon puree mixed with barbecue sauce then saute frozen meatballs and top with the sweet glaze for a perfect wintertime treat. Along with delicious taste, watermelon is also a nutritious hydration source, which is just as important in winter as during warmer months, and provides an excellent source of vitamin C with 25% of the daily recommended value in each 2-cup serving to support immunity.
These tasty morsels also make for a simple, shareable appetizer while hosting throughout the season. Just lay them out on a serving tray and pop toothpicks into each meatball so guests can grab and go while mingling.
To find more family-friendly crafts and sweet snack ideas, visit Watermelon.org.
Watermelon Snowman
- Kitchen knives
- 1 round seedless watermelon
- 2 personal-sized watermelons, one larger than other
- ice cream scoop or large spoon
- melon baller
- mini melon baller or paring knife
- blueberries
- large wooden skewers
- y-shaped sticks
- scarf
- hat
- Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
- Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
- Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
- Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
- On platter, using large wooden skewers, connect all three watermelons.
- Insert y-shaped sticks in middle watermelon for arms.
- Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

Watermelon Glazed Meatballs
Servings: 8
Watermelon Puree:
- 1 fresh watermelon
- 2 tablespoons vegetable oil
- 24-36 frozen prepared mini meatballs
- 1 cup prepared barbecue sauce
- 1 cup watermelon puree
- To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
- In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil.
- Saute mini meatballs until browned and hot. Reduce heat to low.
- Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.
SOURCE:
National Watermelon Promotion Board
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
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Food and Beverage
Take Dinner Outdoors with Grilled Chicken Skewers


Chicken Skewers
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 1 cup brown sugar
- 1 can (6 ounces) tomato paste
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons barbecue seasoning
- 1/2 cup honey
- 1/4 cup teriyaki sauce (optional)
- 2 pounds boneless chicken
- rice, for serving (optional)
- In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
- Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
- Heat grill to medium heat.
- Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.
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Food and Beverage
Unlock the Ancient Secret to Nutritious Meals and Snacks


Sorghum BLT Salad
Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- salt, to taste
- 1 pound bacon
- 3 cups cooked whole-grain sorghum
- 1 head romaine lettuce, rinsed, dried and shredded
- 1-2 cups mixed greens, torn into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, coarsely chopped
- 4 green onions, thinly sliced
- salt, to taste
- pepper, to taste
- Parmesan or goat cheese (optional)
- To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
- To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
- In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.

Popped Sorghum
Recipe courtesy of United Sorghum Checkoff Program Prep time: 1-2 minutes Cook time: 4-6 minutes Servings: 2- 2 teaspoons oil of choice (optional)
- 1/2 cup whole-grain sorghum
- salt or seasoning of choice
- Heat stainless steel pot with tight-fitting lid over medium heat.
- Add oil, if desired. When hot, add whole-grain sorghum and cover with lid.
- Shake pot often to prevent burning.
- When there are more than 10 seconds between pops, remove from heat.
- Sprinkle lightly with salt or seasonings of choice.
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Food and Beverage
Expert Advice to Cook for a Summer Crowd: 7 chef-inspired tips to reduce hosting stress


Bundle Skewer Street Tacos
Recipe courtesy of chef Trimell Hawkins on behalf of Current- 5 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon coriander
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 10 pounds chicken or beef shoulder steak, sliced thin
- taco shells or tortillas
- salsa (optional)
- shredded lettuce (optional)
- diced tomatoes (optional)
- Combine garlic, onion, cumin, onion powder, garlic powder, salt, pepper, coriander, lime juice and vegetable oil. Coat meat thoroughly. Cover and refrigerate at least 1 hour, or up to 24 hours.
- Preheat grill to 400 F. Thread small bundles (about 3 ounces each) onto skewers. Aim for three per skewer to streamline portioning.
- Grill chicken until it reaches internal temperature of 165 F. For steak, grill to desired doneness.
- Transfer bundles to small taco shells and serve with salsa, lettuce and tomatoes, as desired.
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