Ingredients:
5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila

Equipment:
8 (1/3-cup) ice pop molds and 8 wooden sticks

Directions:
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.


Source: www.epicurious.com

Ingredients:
1 cup unsalted butter, plus additional for greasing pan
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 ounces confectioners' (powdered) sugar


Directions:
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Yield: 64 1-inch pieces

Ingredients:

• 2 lbs. boneless, skinless chicken
  
• 10 oz. can enchilada sauce
• 2 (8 oz.) packages cream cheese, softened
• 4 cups shredded Pepper Jack cheese

Directions:

Combine chicken and enchilada sauce in a crock pot. Cover and cook on low for 8-10 hours or until chicken is thoroughly cooked. Shred chicken in the sauce. Cut cream cheese into cubes and stir into the crock pot along with the shredded cheese and mix well. Cover and cook on low for 30 minutes, stirring occasionally, until mixture is blended and cheese is melted.

Makes approximately 28 servings.