From Easy Art to a Sweet Treat

Spooky, silly or symbolic, carved pumpkins are an essential ingredient to any Halloween celebration. This year, scare up some special fun for your party with a wicked watermelon carving, instead – but don't stop there.

After crafting your watermelon into an artful mummy, take advantage of the healthy, immune-system supporting qualities of the lycopene leader among fresh produce. At 92 percent water, as well as an excellent source of vitamins A and C, watermelon is a hydrating post-art snack.  

Carving a creative design into a watermelon is a simple way to kick off the festivities and requires only a handful of common tools. Add a twinkling candle to make a fantastically frightful centerpiece. Or fill it with a fresh fruit salad or salsas for a more functional, practical approach.

Even if you're planning on a hollowed-out carving, keep the sweet juicy fruit and make it a healthy addition to your Halloweenparty menu with a recipe that puts to use all your carving leftovers.

To take advantage of all a watermelon has to offer – outside of the fun carving – try Frosted, Frozen Watermelon Balls or Kids Watermelon Pizza Supreme. These fun, simple recipes make it easy to incorporate a healthy snack after all your hard work carving up a Halloween masterpiece.

Find more recipes, carving patterns and inspiration at watermelon.org.

Carving Tips

• Prior to carving, read through all of the directions.
• Cuts are easiest when the watermelon is at room temperature. Once your handiwork is complete, chill the carving and contents before serving.
• After drawing your design on the rind, insert toothpicks in key places to guide your cuts.
• A sharp knife with a pointed tip makes the easiest, cleanest cuts.
• Remove excess flesh in large pieces, when possible, to allow for easier melon ball or cube creation.
• Use round toothpicks or skewers to attach pieces to your design as flat toothpicks are not strong enough to bear the weight or stand up to the thickness of the rind.

Choosing a Watermelon
With a thick rind covering the fruit inside, you may wonder how to choose the best watermelon at the market. Here are some tips for picking the perfect one:

• Look it over. Look for a round, oval or oblong shaped watermelon that is free from bruises, cuts or dents.
• Lift it up. The watermelon should be heavy for its size. On average, a 5-pound watermelon yields 15 cups of edible fruit.
• Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Mummy
Supplies and Tools:
Oval or round seedless watermelon
Cutting board
Kitchen knife 
Small bowl
Dry erase marker
Paring knife 
Melon baller, fluted or regular
Scoop
Assorted peelers
Cheesecloth
Straight pin
Battery-operated candle or light
Candy eyeballs or blueberries

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-inch to 1/2-inch from bottom (end opposite stem), being careful not to cut too deep into white part of rind.

Cut 1/2-inch to 3/4-inch from stem end to create opening large enough to fit small bowl. Using dry erase marker, draw eyes, nose and mouth, along with wavy slits around carving to let more light flow through. Use paring knife to cut out design, being sure to cut through to red fruit.

Use fluted or regular melon baller to hollow out inside of watermelon. Use scoop to remove excess watermelon.

Peel green rind off outside of watermelon. (Tip: Different peelers work well for different parts of the watermelon, depending on how flat or round the melon is.)

Wrap thin strips of cheesecloth around mummy carving and secure with straight pin, if needed.

Put battery-operated candle or light into carving. Fit small bowl into top of carving and trim away excess rind to make bowl fit securely. Fill bowl with melon balls and attach candy or blueberries to make eyes.

Kids Watermelon Pizza Supreme
Servings: 6
            1          watermelon slice (8-10 inches around and 1-inch thick), drained 
            1          cup strawberry preserves
            1/2       cup white chocolate chips
            1/2       cup raisins
            1/2       cup chopped walnuts
            1          cup sweetened shredded coconuts

Place watermelon slice on serving platter and cut into 6 wedges, leaving in shape of pizza.

Spread preserves over watermelon and sprinkle chocolate chips, raisins, walnuts and coconut.

Frosted, Frozen Watermelon Balls 
Servings: 35-40
            1          small watermelon
            1          package (3 ounces) watermelon or other red flavor gelatin dessert

Using melon baller, scoop out 35-40 small watermelon balls. Place on paper towels and set aside.

Pour gelatin into shallow bowl. One-by-one, gently drop watermelon balls into bowl, roll around, take out and place on plate covered with paper towel. Repeat until all gelatin is used.

Place plate of frosted watermelon balls in freezer. Allow at least 2 hours to make sure they are completely frozen. Remove from freezer and let sit a few minutes before eating.

Note: To serve with toothpicks, place toothpicks in before freezing to aid in serving.

Eat Healthy at Home

Even if you've mastered the art of a smart workday lunch and can pick the most nutritious items on a restaurant menu like a pro, eating healthy at home is an unexpected downfall many people face.

When you find the chance to take a break from the busy pace of life and spend some time at home, it can be easy to slip into an all-indulgence mindset. Just remember that doesn't have to mean going all-out on junk food.

Enjoy the comforts of home and keep your eating on track with these helpful tips.

When you're spending time with family
It's easy to catch a carefree spirit while you're running the bases in an impromptu game of backyard baseball or being tempted by yet another imaginary dessert from the kiddie kitchen. When playtime winds down for dinner, there's no reason for the fun to stop. Have kids get hands-on to help assemble a healthy meal everyone can enjoy. Skip the cutting, peeling and mess by using Dole Jarred Fruit to prepare salads, desserts and even main dishes that satisfy the whole family's sweet tooth.

When you're tackling chores
From seasonal landscaping to the myriad projects you've been putting off, the list of chores around the house may seem never-ending. Remember to stay hydrated, especially if you're working outdoors, and be sure you make time to eat, even if it's just a quick bite to keep you fueled. Air-popped crackers and hummus is a smart alternative to chips and dip, or get your pick-me-up from a handful of nuts and a serving of sweet, juicy fruit.

When you want to be a couch potato
When a new TV season begins this fall, keep your guilty pleasure in check with quick, healthy dishes to enjoy as you binge watch your favorite shows. Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.

For more recipes you can enjoy at home, visit dolesunshine.com.

Sweet Treats
Tickle your taste buds with these tricks that transform a kitchen staple like jarred fruit into a tasty treat:

• Brighten up bland yogurt or frozen waffles with a serving of jarred fruit, such as sliced peaches or mandarin oranges.
• Dip jarred pineapple chunks in melted chocolate and pop them in the freezer until hardened.
• Top a serving of jarred tropical fruit with coconut flakes for an island escape.

Pineapple Parfait
Total time: 10 minutes
Servings: 1

1	jar (23.5 ounces) Dole Pineapple Chunks
2	tablespoons Greek yogurt
2	vanilla wafers, crushed

Measure 1/2 cup drained fruit.

Spoon pineapple chunks into dessert glass. Spoon yogurt over pineapple. Sprinkle crushed wafers on top.

Tropical Rum Raisin Dessert
Total time: 30 minutes
Servings: 4

1	jar (23.5 ounces) Dole Tropical Fruit, drained, juice reserved
1/2	cup Dole Seedless Raisins
1/4	cup spiced or coconut rum
2	cups vanilla ice cream or frozen yogurt, divided
4	teaspoons toasted shredded coconut, divided

Place fruit in medium bowl and set aside. In small bowl, combine raisins, rum and 1/4 cup reserved juice. Allow raisins to soak at least 20 minutes until plump. Drain off liquid.

Combine fruit and rum raisins; spoon into serving bowls. Top each bowl with 1/2 cup scoop of ice cream and top each with 1 teaspoon toasted coconut.

Tip: 1/2 teaspoon rum extract and 1/2 cup reserved juice may be used instead of rum.

Asian Chicken Lettuce Wraps
Total time: 15 minutes
Servings: 1

1/2	cup refrigerated cooked chicken breast strips
2	Bibb or Boston lettuce leaves
1/2	cup Dole Mandarin Oranges, drained
2	teaspoons slivered almonds
1	tablespoon light Asian salad dressing

Divide chicken equally inside two lettuce leaves, making two wraps.

Add 1/4 cup of Dole Mandarin Oranges and 1 teaspoon slivered almonds into each wrap.

Serve lettuce wraps with light Asian salad dressing for dipping.

Orange Chipotle Avocado Toast
Total time: 10 minutes
Servings: 1

1	slice whole wheat bread
1/2	avocado, diced or smashed
	salt
	pepper
1/3	cup Dole Mandarin Oranges, drained
1/2	teaspoon chipotle peppers in adobo sauce, finely chopped
1/4	lime

Lightly toast whole-wheat bread and top with diced avocado. Season with salt and pepper, to taste.

In medium bowl, toss oranges with chipotle peppers.

Spoon oranges over avocado toast and finish with a squeeze of lime.

Tip: For spicier toast, include pepper seeds. For more mild heat, remove seeds. A sprinkle of chili pepper can also be used to add spice.

Mouthwatering Recipes S'mores

BACON AND S'MORES PANCAKES 8 SERVINGS

Ingredients:                  

• 1 ½ cups all-purpose flour        
• 1 ½ cups graham cracker crumbs
• 2 Tbsp. baking powder
• 2 tsp. Kosher salt
• 2 large grade "A" eggs, well beaten
• 2 cups whole milk         
• 1 tsp. powdered ginger 
• 4 Tbsp. unsalted butter             
• 2 tsp. cocoa powder

Toppings:                                

• 16 pieces of cooked bacon
• 1 bag of mini marshmallows
• 16 oz. of chocolate sauce                     
• ½ cup powdered sugar             

Preheat griddle over medium high stove. Combine the dry ingredients (flour, graham cracker crumbs, cinnamon, baking powder, cocoa powder and salt) until evenly distributed. Whisk in milk, egg and butter. Spray the cooking surface with pan spray, then place two pieces of bacon on the skillet and spoon pancake batter over them. Let the pancakes cook until the edges are golden brown. Flip the pancakes and finish cooking (1-2 minutes). Remove from the skillet and top the pancakes with mini marshmallows. Then, use a torch to perfectly brown the marshmallows before adding the chocolate sauce and a dusting of powdered sugar. 

WHISKEY S'MORES LOLLIPOPS

40 SERVINGS                

Ingredients:      

• 1 bag jumbo marshmallows
• 2 cups graham cracker crumbs

Chocolate Ganache:

• 9 oz. bittersweet chocolate
• 1 cup heavy cream
• 1 tablespoon whiskey

Begin by making the ganache. Place a sauce pot over medium heat on a stove and bring heavy cream to a simmer. Add the chocolate and mix until incorporated. Whisk in the whiskey, and remove from the heat. Keep warm (if it cools down too much, the chocolate ganache will not coat the marshmallow). Skewer the marshmallows with lollipop sticks. Dip them quickly in the ganache and roll them in graham cracker crumbs. Let cool at room temperature. Once the lollipops have cooled, torch, adjusting the flame to a low setting to avoid burning the graham crackers.

S'MORES TARTINE

10 SERVINGS

Ingredients:      

• 5 graham crackers crumbled into large pieces
• 10 pieces of brioche sliced 1/4 inch thick
• 1 bag mini marshmallows          
• 3 high-quality chocolate bars roughly chopped
• 2 cups mini pretzels
• 2 Tbsp. sea salt
• 2 cups pecans, toasted and chopped

Cinnamon Butter topping:

• 8 oz. unsalted butter
• 1 Tbsp. cinnamon
• ¼ cup brown sugar

Mix together butter, cinnamon and brown sugar topping. Brush brioche on both sides with cinnamon butter. Toast the bread over medium heat until golden brown on both sides. While the bread is still warm, top it with an even distribution of chocolate pieces and mini marshmallows. Make sure to cover the entire surface of the bread. Toast the marshmallows and melt the chocolate using a torch. While the tartine is still warm, top it with pretzels, pecans and sea salt.

S'MORES PANINI 

6 SERVINGS

Ingredients:                              

• 1 loaf or 12 slices of sourdough bread  
• 6 bananas                                            
• 1 jar (8 oz.) Nutella                                            
• 1 jar (7 oz.) marshmallow fluff               
• 6 graham crackers                    

Spread marshmallow fluff on one slice of bread and Nutella on the other. Slice banana into 1/2 inch rings and distribute evenly on the bread with Nutella spread on it. Crumble one piece of graham cracker on the bread with marshmallow fluff on it. Once all ingredients are assembled, make a sandwich. Grill the sandwich over a stove until the bread is golden brown.

Fresh Flavors with Friends: More unique recipes for entertaining

Nothing beats a meal filled with flavorful ingredients fresh off the farm – unless you add a table filled with your closest friends to enjoy the bounty. From sides to main dishes to desserts, these recipes show you how to transform wholesome farm-raised foods into a crowd-pleasing menu you can enjoy from start to finish.

Center your home-cooked meal around a hearty dish such as Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts to ensure that none of your guests leave the table hungry. To find more main dish ideas for entertaining, visit eatchicken.com.

Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels SproutsServings: 4

1	tablespoon olive oil
4	chicken thighs
4	chicken drumsticks
3/4	teaspoon kosher salt
1/2	teaspoon freshly ground pepper
1	tablespoon unsalted butter
16	Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved
2	cups diced (1/2 inch) butternut squash
1 1/2	cups chicken stock
2	tablespoons maple syrup
2	teaspoons Dijon mustard

In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned.

Remove chicken from pan and reserve. In same pan, add butter. Allow butter to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken.

Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170 F with instant read thermometer.

Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.

Spoon sauce over chicken and serve.

Potatoes Perfect for a Party

Perfect as a crowd-pleasing appetizer or side dish at any festive party, simply grill or bake Wisconsin potatoes and top them with your favorite flavors, like bruschetta or a combination of ingredients such as Greek yogurt, cheese, herbs, olives and tomatoes. Find more potato recipes at eatwisconsinpotatoes.com.

Festive Papas TapasPrep time: 10 minutes
Cook time: 20 minutes
Servings: 6

2-4	medium Wisconsin russet or gold potatoes
2	tablespoons olive oil
1/4	teaspoon pepper
1/2	teaspoon sea salt

Heat grill or oven to 400 F. Thinly slice potatoes lengthwise to 1/4-inch thick, discarding ends.

Toss with olive oil, salt and pepper.

Place on grill or prepared baking sheet in single layer. Cook 10 minutes on each side. Add toppings.

Topping Ideas

Bruschetta: In bowl, mix together 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves minced garlic and 1 tablespoon olive oil and spoon on top of potatoes.

Baked Potato: In bowl, mix together 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons fresh chives, chopped, and spoon on top of potatoes. Garnish with 1 tablespoon chives.

Mediterranean: In bowl, mix together 1 container (6 ounces) feta cheese; 1 can (2 1/4 ounces) sliced olives, drained; 1 medium tomato diced; salt and pepper, to taste; and spoon on top of potatoes.

Creamy Greek Yogurt with Lemon and Herbs: In bowl, mix together 1/2 cup plain nonfat Greek yogurt; 2 tablespoons chopped fresh dill; juice from 1/2 lemon; salt and pepper, to taste; and spoon on top of potatoes. Garnish with dill sprigs.

Better with Berries

When dinner settles, end your gathering on a high note with Mixed Berry Shortcakes. These palate-pleasing pastries combine sweet strawberries and blueberries, fluffy biscuits and a dollop of ice cream. For more delicious dessert ideas, visitnestleusa.com/nestle-kitchens.

Mixed Berry ShortcakesRecipe courtesy of Nestlé

2	pounds fresh strawberries, sliced (about 6 cups total)
2	containers (6 ounces each) fresh blueberries (about 2 1/2 cups total)
7	tablespoons granulated sugar, divided
	nonstick cooking spray
2	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt
1/4	cup cold unsalted butter, cut into pieces
2/3	cup lowfat milk
1/4	cup lowfat Greek yogurt or sour cream
	sparkling sugar (optional)
3	cups light Vanilla Dreyer's or Edy's Slow Churned Light Ice Cream

In large bowl, combine strawberries, blueberries and 3 tablespoons granulated sugar; stir gently. Let stand, stirring occasionally, for 30 minutes.

Heat oven to 425 F. Spray baking sheet with nonstick cooking spray.

In large bowl, whisk flour, remaining granulated sugar, baking powder and salt; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and yogurt; stir just until moist dough forms.

Turn dough onto floured work surface. With floured hands, knead 6-8 times until dough is smooth. With rolling pin, roll dough into 9-by-6-inch rectangle, or about 1/2-inch thick. Cut into six 2 1/2-inch circles. Transfer to prepared baking sheet. Sprinkle with sparkling sugar.

Bake 10-12 minutes, or just until golden. Transfer biscuits to individual plates; split open. Top each with about 1 cup berry mixture and 1/2 cup vanilla ice cream.