In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

Place raspberries and limeade in blender; cover and pulse until chunky. Add yogurt and ice cream; cover and process until blended; serve.

In large bowl, combine ground beef, salt, pepper and onion, mix thoroughly. Shape into 12, 1/4-inch thick patties. Reserve 1/3 cup shredded pepper jack cheese. Top six patties with remaining cheese. Place remaining patties over cheese-topped patties and firmly press edges together. Spray grate of outdoor grill and utensils with PAM® For Grilling Spray. Heat grill to medium…

Heat oven to 350°F. In medium bowl, combine flour and baking soda; set aside. In large bowl, combine 1 cup sugar, butter, eggs, salt, buttermilk, and 1-2 teaspoons zest. Add flour mixture and stir just until combined. Stir in strawberries and nuts (if desired).