• 2 quarts fresh-picked strawberries
• 1 cup boiling water
• 1 teaspoon balsamic vinegar
• 1/3 cup sugar
• Mint sprigs, for garnish

Smash the 2 quarts of strawberries using a food grinder, back of a fork, or your method of choice. The goal is to extract as much juice as possible and to break the berries down to very small pieces. This should yield about two and one half cups of juicy pulp. Combine this with the boiling water, balsamic vinegar, and sugar in bowl and whisk until the sugar has dissolved. Pour the liquid into a 13×9 inch baking pan and freeze until hard, about three hours.

When ready to serve, scrape the surface of the frozen berries with a fork and use and ice cream scooper to put the granita into small chilled martini or Champagne glasses or small glass bowls. Garnish each serving with a couple fresh mint leaves. This recipe will yield 4-6 servings.

• 1/3 cup barbecue sauce
• 1/3 cup reduced-fat mayonnaise
• 1 tablespoon Worcestershire sauce
• 2 pounds cooked chicken
• 1 small red onion
• 1 small red bell pepper
• 1/4 cup chopped cilantro

In a large bowl whisk together the barbecue sauce, the mayonnaise, and the Worcestershire. Cut or tear chicken into one-half inch pieces. Finely chop the onion, red bell pepper, and cilantro. Add these ingredients to the bowl and combine well and season with salt and pepper to taste. The Worcestershire is salty so taste first before adding additional salt. This makes about four servings and can it can be eaten alone or served on a sandwich or in a pita.

Cake
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup tequila

Lime Glaze
1/2 cup butter
1/4 cup lime juice
1 cup sugar
1/2 cup tequila

Topping
1 teaspoon margarita salt

Preheat oven to 325 degrees. Butter and flour a 12-cup Bundt pan. Combine all cake ingredients and use an electric mixer to beat for two minutes. Pour into prepared pan and bake for one hour. Cool in pan then invert onto serving plate.

To make the glaze melt butter in a saucepan and then stir in the lime juice and sugar. Boil for five minutes, stirring constantly. Remove from heat and stir in the tequila. Prick top of cooled cake multiple times with fork then drizzle glaze on top. Sprinkle top with margarita salt.