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07:30 PM

Peanut Butter Fudge

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Ingredients
* 1 cup butter, plus more for greasing pan
* 1 cup peanut butter
* 1 teaspoon vanilla
* 1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Fruit Salad- Robert Irvine

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Ingredients

* 1 sugar baby watermelon, or 1/2 watermelon, seeds removed and diced
* 1 cantaloupe, seeds removed and diced
* 4 kiwi, peeled and cut into 1/4-inch thick slices
* 1 pint fresh raspberries
* 1 pint fresh blackberries
* 1 quart fresh strawberries, hulled and sliced
* 2 cups seedless white grapes
* 1 pineapple, peeled, cored and diced medium
* 4 Granny Smith apples, peeled, cored, diced medium and tossed with 1 tablespoon lemon juice to prevent oxidation
* 1/2 cup orange juice
* 1/2 cup fresh mint leaves

Directions

In a large bowl, combine watermelon, cantaloupe, kiwi, raspberries, blackberries, strawberries, grapes, pineapple, and apples. Pour orange juice over and gently fold together, Garnish with fresh mint leaves.

For a more elegant presentation, all melon can be cut into balls using a melon baller, and the rest of the fruit can be arranged on a platter instead of in a bowl.