Picnic Month eats: Watermelon spritzer, brownies and more

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Watermelon Lime Spritzer

Serves three


2 cups seedless watermelon cut into cubes

½ cup ice cubes

2 cups seltzer water

1 lime, cut into wedges

Fresh mint leaves


Place the watermelon and ice cubes in a blender and blend until liquefied, once you add the seltzer it will thin out even more, (add more ice cubes if you want it slushier) slowly add ½ of seltzer and blend until smooth, pour into country mason jar, garish with limes and mint.

Chef Jesse's Brownies/White Chocolate

Serves 20


2 cups white sugar

1 cup butter

1\2 cup coco powder

1 teaspoon vanilla extract

4 eggs

1 ½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup walnuts 

½ white/chocolate


Melt butter, mix all ingredients together

Put mix in 9x13-inch greased pan

Bake for 20-30 minutes 

Sprinkle powdered sugar

Cheddar/Fresh Corn Bread

Makes one (9-inch cast-iron pan)


1 1/3 cup cake flour

2/3 cup yellow corn meal

½ cup corn flour 

5 teaspoons baking powder

1/3 cup sugar

½ teaspoon salt

Minced parsley 

1 cup grated age cheddar

1 cup cooked corn

1 1/3 cup buttermilk

1 large Egg, beaten

½ teaspoon vegetable oil

1/3 cup heavy cream


Pre-heat oven to 350 degrees.

Combine dry ingredients in a bowl, mix well.

In separate bowl, mix wet ingredients together, add wet mix into dry mix well.

Spray cast iron or nonstick pan.

Place batter into pan, cook for 3 minutes.

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