There is no better recipe endorsement than this one: My picky-eater daughter not only ate this Watermelon Salad With Mint Leaves the other evening, but she went back for seconds! Hallelujah! Hallelujah! It's fun to try something other than just melon pieces in a bowl. And it would be a great addition to a cookout, or other summer entertaining.

So here it is, while there's still plenty of good watermelon in the grocery stores and at the roadside stands. This recipe has been credited as both a Paula Deen original, and a Paula Deen find. Either way, it's a keeper.

WATERMELON SALAD WITH MINT LEAVES

1 (5-pound) watermelon

1 Vidalia or other sweet onion

1/4 cup red wine vinegar

Salt and freshly ground pepper

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs

Cut the flesh from the melon and cut into bite-size pieces, removing and discading the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt and pepper and whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint, taste, and adjust the seasonings. In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves. Serves 6.

Note: Combine the dressing with the watermelon just before serving. Because of the salt and vinegar with the watermelon, this is not something you can store for another day. Enjoy!!!! 

I'm passing along a recipe for which I've received accolades, though it came to me from a church friend, Lynn Arnold, who deserves the credit. I've had so many requests for the recipe that I need to get it in print somewhere. This seemed like a great place. Chocolate Chip Cake, really a coffee cake for chocolate lovers, is great for any occasion: Sunday brunch, snacks, dessert, you name it. Enjoy!

CHOCOLATE CHIP CAKE

2 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups sour cream

2/3 cup margarine or butter

1 teaspoon vanilla

3 eggs

1 package chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Combine all but the last 3 ingredients. Blend on low for 1 minute; then beat on medium for 3 minutes. Pour half the batter into greased 9x13-inch pan. Combine sugar and cinnamon. Sprinkle half sugar/cinnamon mixture over batter, followed by half bag of the chocolate chips. Repeat. Bake at 350 degrees for 40 minutes.

I often cut pieces and put them in seasonal cupcake liners to make the presentation a bit more festive.

Must share one more recipe. I have, literally, made this brunch casserole dozens of times. It's even a nice, special surprise on a cold winter's school day. Your kid will love it. It is ALWAYS a hit. Even with the pick-eaters, my daughter especially. Moreover, it's an easy dish that you make a day-ahead, slip into the refrigerator and pop into the oven the morning you're ready to eat.

This Sausage and Cheese Casserole is from "Betty Groff's Up-Home Down-Home Cookbook.'' It reheats well, though I rarely have leftovers!

SAUSAGE AND CHEESE CASSEROLE

6-8 slices firm white, day-old bread

1½ pounds mild flavored sausage, cooked and drained

4 eggs

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 cups milk

¾ cup sharp cheddar cheese, grated

¾ cup Swiss cheese, grated

Place bread in a greased 9-by-13-inch baking dish. You may trim the crusts, if desired. (I don't take the time to do that.)

Distribute sausage over bread. Place eggs, mustard, Worcestershire and milk in a bowl and blend. Sprinkle grated cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight.

Bake in preheated 350-degree oven for 30 minutes or until top is golden brown.

Sounds so good to me, I think I'm going to whip one up tonight!

Joining a book club has been one of the best things that has happened to me in recent years. Six of us have found our way to each other via our kids, vocation and a love of books. Thankfully, we've become fast friends. Our monthly gatherings rotate to each of our homes, and we also share a meal, many times centered around the theme of the book. (This month it's "Women, Food and God'' by Geneen Roth.)

The hostess is typically responsible for the main dish, and the rest of us fill the table with appetizers, salads, wine and dessert. Because we'll also celebrate the birthday of the January hostess, I suggested she pick the dessert -- which I'm bringing. She went easy on me. Her request: coffee ice cream and Oreo cookies. So I'll happily oblige, and also bring along a batch of Oreo Balls, a recipe my sister-in-law Sheila passed along from former co-workers at Stauffers of Kissel Hill.

Warning: Kids and adults will love these, but they're addictive. Enjoy!

OREO BALLS

1 (1-pound, 4-ounce) package of Oreo cookies

1 (8-ounce) package softened cream cheese

White candy-coating wafers, about 1 pound

Crumble cookies with a blender or in a food processor until they are a fine, ground powder. Mix in the cream cheese and shape into 1-inch balls. Refrigerate 1 hour. Melt wafers over low heat. (Do not microwave.) Dribble melted wafers over top of balls. Refrigerate until set. Serve.