Monticello Watermelon Festival

We just got back from a really hot Monticello where they hold an annual watermelon festival. We left too late to catch the parade, but we got to taste some watermelon lemonade, see the Marine Corp band perform (Amazing Grace was beautiful), and eat pizza at the local pizza place to get out of the heat. George got some good pictures, including one of the Jefferson County emergency services personnel in action, cleaning up a terrible accident that occured right after the parade. All in all, we enjoyed ourselves, but it was a little hot. By the way, did I mention it was hot?

Spinach Dip

This is my absolute favorite Spinach Dip recipe. Great with veggies or tortilla chips, but best with King's Hawaiian bread.

1 packet Hidden Valley Ranch dressing mix
1 package frozen spinach, thawed and water squeezed out
1 15oz container sour cream
1 loaf Hawaiian bread

Mix the first three ingredients together, and place into a covered container in the refrigerator for at least 2 hours. Hollow out the center of the loaf of Hawaiian bread, making a wide bowl. Place "bowl" on a platter. Cut removed bread into bite-sized chunks, and place around the "bowl". Place dip in the "bowl" and serve.

Dawn's lemonade

This is my spin on lemonade. The basil makes all the difference!

6 cups water
1 1/2 cups sugar
5 basil leaves
1 cup lemon juice (I prefer fresh-squeezed)

Place 2 cups water, sugar and basil in a small saucepan and heat over medium heat until sugar is dissolved to make simple syrup. While heating, place 4 cups water and lemon juice in a 2 quart, non-reactive pitcher. Remove basil leaves and add syrup to pitcher. Stir and serve over ice.

The Creamer Family Chex Mix

We LOVE this recipe for Chex Mix, adapted from the original by George's mom. The real treat is the Peanut Butter Captain Crunch - so bad, yet so good! Thank you, Carolyn!

Ingredients:

6 Tbsp of Butter

2 Tbsp of Worcestershire Sauce

1 ½ Tsp of Seasoned Salt (Lawry’s Seasoning)

¾ Tsp of Garlic Powder

½ Tsp of Onion Powder

3 Cups of Corn Chex

3 Cups of Rice Chex

3 Cups of Captain Crunch Peanut Butter Crunch

1 Cup of Peanuts

1 Cup of Pretzels

Method:Heat oven to 250˚. In a large, ungreased roasting pan, melt butter in oven. Take the pan out and stir in seasoning salt, garlic powder, onion powder, and Worcestershire Sauce. Stir until ingredients are dissolved in the butter. Gradually stir in Corn Chex, Rice Chex, Captain Crunch, peanuts, and pretzels until all is evenly coated.

Bake for 1 hour. Take the pan out of the oven every 15 minutes and stir the ingredients. When finished, spread the ingredients on paper towels until cooled. Store in an airtight container.

Our Stay-cation #3 - Tifton, Ga

Yesterday, we went to Tifton to visit the National Peanut Museum and the Georgia Agrirama, a living history museum village set in the 1800s. It included the historic Tift House, and many other historic buildings from around Georgia. It was hot and sunny, and we got some good pics before we melted.