1. Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.

Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.

1. Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened; add garlic, and sauté 1 minute. Stir in tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 25 minutes. Remove from heat, and cool slightly.

2. Remove chipotle pepper, if desired. Process tomato mixture in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.

1. Remove husks from tomatillos; wash thoroughly.

2. Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and sauté 1 minute. Stir in tomatillos, 1 cup water, and jalapeño; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.

3. Process tomatillo mixture, cilantro, lime juice, and salt in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.

1. Process sweet onion, next 7 ingredients, and 3/4 tsp. salt in a food processor or blender until smooth, stopping to scrape down sides. Set mixture aside.

2. Remove excess skin from necks and cavities of chickens, if desired. Starting at large cavities, loosen skin from breasts and legs by inserting fingers and gently pushing between skin and meat. (Do not completely detach skin.)

3. Place chickens in a large roasting pan. Using a bulb baster, squeeze lemon-chipotle mixture evenly into chicken cavities and under skin on breasts and legs.

4. Sprinkle chickens evenly with remaining 1 1/4 tsp. salt. Tuck wings under, if desired. Position the center of a 3-foot piece of kitchen string under back of one chicken near tail. Wrap string around legs and around body of chicken. Tie securely at neck. Repeat with remaining chickens.

5. Soak wood chips in water for at least 30 minutes. Set aside.

6. Prepare smoker according to manufacturer's directions. Bring internal temperature to 225° to 250°, and maintain temperature for 15 to 20 minutes. Place chickens on upper cooking grate; cover with smoker lid.

7. Cook chickens, maintaining the temperature inside the smoker between 225° and 250°, for 1 hour and 30 minutes. Drain reserved wood chips, and place on coals. Cover with smoker lid; smoke chickens 2 hours to 2 hours and 30 minutes more or until a meat thermometer inserted into thighs registers 175°. Remove chickens from smoker; cover loosely with aluminum foil, and let stand 10 minutes or until thermometer registers 180° before slicing.

1. Soak wheat berries in 12 cups water in a large Dutch oven 24 hours.

2. Bring wheat berries and soaking water to a boil over medium-high heat. Reduce heat, cover, and simmer 45 to 50 minutes or until tender. Drain wheat berries, and cool.

3. Stir together wheat berries, tomatoes, and next 11 ingredients until well blended. Serve immediately, or cover and chill up to 2 days. Garnish, if desired.

*3 cups quick-cooking barley may be substituted for wheat berries. Sauté barley in 2 Tbsp. hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until barley is lightly browned. Stir in 6 cups water. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 10 to 12 minutes or until tender. Remove from heat, and let stand 5 minutes. Drain barley, and cool. Stir together barley, tomatoes, and next 7 ingredients. Stir in lime juice and next 3 ingredients just before serving. Garnish, if desired.

1. Cut avocados in half; scoop pulp into a food processor or blender.

2. Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.

1. Process raspberries in a blender or food processor until smooth, stopping to scrape down sides. Press mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Cover sauce, and chill until ready to serve.

2. Place 12 foil baking cups in muffin pans; discard paper liners in cups.

3. Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Reduce speed to medium-low, and gradually add lemonade concentrate, sweetened condensed milk, and lemon juice, beating until blended. Increase speed to medium-high, and beat until stiff peaks form. Spoon into 12 foil baking cups in muffin pans by heaping 1/3 cupfuls. Freeze at least 1 hour or until whipped cream mixture is firm.

4. Place on serving plates, and let stand at room temperature 10 to 15 minutes or until slightly softened. Serve with Raspberry Sauce. Garnish, if desired.

Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Lemonade. To make ahead, freeze as directed for 1 hour; cover whipped cream mixture in pans or lemon cups with plastic wrap. Wrap pans or lemon cups securely with heavy-duty aluminum foil. Freeze pans up to 4 days and lemon cups up to 1 day.

How to Make a Lemon Cup: Cut stem end off each lemon (top one-third of lemon). Save tops to garnish plates, if desired. Cut a small slice off bottoms of lemons to allow them to stand upright. Run a grapefruit knife around lemon between the peel and pulp, loosening pulp. Scoop out pulp with a spoon. Remove excess juice from inside shells by scraping against the sides with a spoon.