1 small or 1/2 medium watermelon, fruit cut into chunks and seeds removed
2 cups cranberry juice, chilled
1/4 cup fresh lime juice
2 tbs super-fine sugar
ice cubes and lime slices for garnish

Put the watermelon chunks in a blender or food processor and blend until smooth.
Pour the watermelon slush through a sieve into a large pitcher to strain.
Pour in cranberry juice and lime juice, taste, then add sugar and little bit at a time until desired sweetness.
Transport in large jug and serve over ice with a garnish of fresh lime slices.

2 Granny Smith apples
1 bunch fresh broccoli
3 medium size carrots
3 stalks celery
1/4 cup Ranch style salad dressing
1 Tbsp rice wine vineger
1 Tbsp lemon juice
1 tsp honey
1/2 teaspoon red pepper flakes

Prepare the veggies:
Core unpeeled apples and cut into tiny strips (shoestrings.) Cut florets off broccoli stems and put florets away for another use; cut woody ends off stems, peel stems, and cut stems into thin strips, about 1 inch long.
Peel carrots and cut into thin strips, about 1 inch long.
Wash celery and cut down lengthwise into thin strips, and then into 1 inch lengths.
Toss all the veggie ‘shoestrings’ into a large salad bowl.
In separate bowl, whisk together the Ranch dressing, rice wine vinegar, lemon juice, honey, and red pepper flakes.
Drizzle this dressing over the veggies and toss to combine.
Taste and add salt and pepper if desired.
Serve immediately.

6 large tart baking apples
1 lb. Italian pork sausage
1/4 cup sweet onion, diced small
1 garlic clove, grated or minced
2 Tbsp golden raisins
2 Tbsp dark brown sugar
1 Tbsp butter

Preheat oven to 350 degrees and lightly spray baking dish with non-stick cooking spray.
Wash and core apples, scooping out a larger than usual portion of the core so you get a good hollow to fill.
In skillet over medium heat, break up pork sausage and cook until completely browned (no pink color left.)
Add onion and garlic to the skillet and stir into the sausage, continuing to cook until onion is softened and transparent.
Remove skillet from heat and stir in raisins.
Arrange apples in baking dish.
Spoon sausage mixture into cavity of apples, packing firmly.
Divide the brown sugar between the apples, sprinkling on top.
Divide the butter into six sections and lay one section on top of the brown sugar on each apple.
Bake apples, uncovered, in preheated oven at 350 degrees for 45 to 50 minutes or until apples have become soft.
Remove and let sit at room temperature for 2 to 3 minutes before serving, then serve warm.