• 6 cups watermelon, peeled, seeds removed and cubed
• 1 cup water
• 1/3 cup granulated sugar
• ½ cup lemon juice
• Handful of strawberries or raspberries

Place all ingredients in a blender and process until smooth and the sugar has dissolved. Chill in the fridge for about an hour and serve.

A delicious and refreshing summertime drink!

For more summer time recipes take a look at my ebook Summer Cooking – Keeping it Cool While Keeping Your Cool.

Beat eggs then place eggs, sugar and salt into a large saucepan. With stove temperature low, gradually stir in milk and keep stirring until the mixture starts to thicken (it takes about 20 minutes). Remove from heat and cool in the refrigerator. Once mixture has been cooled, pour into punch bowl and stir in vanilla extract and 1 tsp ground nutmeg.

Topping:
Beat whipping cream with mixer until it forms soft peaks. Gently add to the top of the eggnog mixture. Dust with nutmeg.

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Start by cutting some of the watermelon into bite sized chunks. Make sure the rind is off and you remove any seeds. Now you’re ready to work on your smoothie.

Watermelon Smoothie

• 3 cups watermelon chunks
• 1/2 cup vanilla yogurt (option)
• 1 tsp lemon or lime juice
• sugar to taste if needed

Put everything into your blend and blend until smooth. If the watermelon is good and ripe you should not need any extra sugar. It should also provide enough moisture to turn this into a deliciously creamy smoothie. If the mixture seems a bit try, add a splash of milk or fruit juice to thin it out.

You can also leave out the yogurt if you prefer and just increase the watermelon chunks to 4 cups.

• 1 can (16 oz.) cranberry sauce
• 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
• 1 container (6 oz) vanilla yogurt
• 3/4 cup orange juice
• 1/4 to 1/2 teaspoon ground cinnamon

Add everything in blender and blend until smooth. Depending on how sweet your peaches are and how tart the cranberry sauce (and of course depending on your personal taste) you may want to add a little sugar or sweetener to your smoothie.

I always grab a few extra cans of cranberry sauce, just for this smoothie. Cranberries are full of antioxidants and I need all the help I can get after eating all turkey and stuffing.

• 6 cups apple cider
• 1/2 teaspoon whole cloves
• 1/4 teaspoon ground nutmeg
• 3 sticks cinnamon

1. Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes.

2. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.

Hot Buttered Rum Spiced Cider: Make as directed. For each serving, place 1 tablespoon butter (do not use margarine or vegetable oil spreads), 1 tablespoon packed brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

Submitted by HBHW reader Christine from Dine Without Whine

• 2 quarts apple juice or cider
• 1t. whole cloves
• 2 cups orange juice
• ½ cup sugar
• 1 cup lemon juice
• 1 cinnamon stick
• 18 oz pineapple juice

Heat on HIGH in crockpot until hot. Remove cloves and cinnamon stick. Simmer in pot to keep warm. 25-30 servings.

Submitted by HBHW reader Susan S. and here is her orange spiced cider recipe. Don’t forget to take a look at these other easy crockpot recipes as well.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.