Picnic Bar Cookies and Watermelon Slush

Quick Picnic Bar Cookies

2 boxes of vanilla or yellow cake mix
1 c. oil
4 eggs

Empty cake mixes into a bowl or zip loc bags, add oil and eggs. Stir together until thoroughly mixed. Press into 15²x11² cookie sheet. Bake for
20-25 minutes at 350º oven. The edges will just start getting brown. Cool and frost with chocolate frosting or warm 2 c. of jam or jelly in the microwave until runny and spread on top of cookies. Cool and cut into squares.
Watermelon Slush
4 cups seedless watermelon
1/4 c. limejuice
1/3 c. granulated sugar

Take one whole watermelon. Cut into quarters lengthwise. Starting with 1 quarter (repeat with remaining quarters) cut watermelon from rind slicing end to end, (like you would a slice of cantaloupe you get in a restaurant) leaving watermelon on rind for a cutting surface, make 4 cuts lengthwise and then cut across the watermelon about every inch. Dump into a large bowl. Refrigerate for a great anytime family treat now that it is all cut up and ready to serve.

Using a blender, food processor or a handheld blender, liquefy four cups of the watermelon. Combine with limejuice and sugar in a two gallon zip bag. Place the bag on a metal cookie sheet and put in the freezer. Every 20 to 30 min. manipulate the bag to redistribute the ice crystals. This takes about two hours. To serve, break up and place in serving dish. Garnish with a thin slice of lime or a chunk of watermelon.

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