Watermelon Sangria

A refreshing twist on an old classic drink.  I especially like to make this for parties by the pool.  The fresh lime juice added to the watermelon gives it a unique kick!


7 cups watermelon cubed (keeping 1cup separate for later)

2 bottles (750ml each) white wine

2 cups watermelon vodka

3 cups lemon lime soda                                                                               

3 tbsp of fresh lime juice

Fresh mint (optional)

¼ cup sweetener (optional)


Add watermelon and the juice of one lime to a food processor or blender.  Blend on high until well pureed.  The Kitchen Ninja works perfectly for this

Using a cheesecloth, pour the watermelon puree and squeeze as much juice through.  Discard the pulp

Add white wine, vodka and lemon lime soda.  I use Sprite Zero to cut down somewhat on the calories

Add sweetener and stir well (I use stevia but any sweetener will work just fine)

Refrigerate for 4-6 hours

Serve over ice with fresh mint and a few pieces of the remaining cubed watermelon

The Sangria may separate, just stir and serve



Chocolate Chip Macadamia Nut Cookies!

There are tons of chocolate chip cookie recipes to choose from.  I particularly like this recipe as it calls for the use of cold butter rather than soften or melted butter.  Besides it’s taste, cold butter will help provide structure to the cookie.  Given that this recipe calls for (2) cups of chocolate chips and (1) cup of nuts, you will want a hearty cookie that can hold its on own in terms of thickness and texture for all the goodness baked inside.


1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 cup cold unsalted butter cut into approximately 16 pieces (1 cup = two sticks)

2 tsp vanilla

2 eggs

2 1/2 cup all purpose flour

1/2 tsp of salt

1/2 tsp of baking soda

2 cups of chocolate chips (semi-sweet or milk) I prefer milk chocolate chips

1 cup of macadamia nuts, sliced


Combine sugars until completely mixed

Add butter pieces and beat on high (scraping down the sides as necessary) until completely combined and a grainy paste is formed (approximately 5 minutes)

Add vanilla and eggs.  Mix thoroughly until the ingredients are incorporated

Add flour, baking soda and salt

Add chocolate chips and macadamia nuts mix until just blended.  You don’t want to over mix the dough

Using a cookie scoop, or spoon, scoop approximately 1/4 cup dough onto a large plate (approximately 15-18).  Cover with plastic wrap and chill in refrigerator for at least 30 minutes.  You want your dough to be cold in order to reduce the dough from spreading and becoming too thin while baking

Preheat oven to 350 degrees

Place dough on a greased cookie sheet (if using parchment paper, I like to spray as well just to ensure the cookies don’t stick)

Bake for 12-14 minutes or until golden brown