• (2) on-the-vine tomatoes, seeded and diced
• 1 yellow bell pepper
• 1 English seedless cucumber, diced
• 1/2 cup diced red onion
• 1 tablespoon red wine vinegar
• 1 tablespoon light olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper

• 4 cups shredded sharp Cheddar cheese (reduced-fat kind preferred)
• 1/4 teaspoon garlic powder
• (1) 8-ounce package reduced-fat cream cheese, softened
• 2 teaspoons curry powder
• 2 bunches scallions including some tops, chopped, reserving 1/4 cup for top
• 1/4 cup Hellmann's® Light Mayonnaise
• (1) 9-ounce jar Major Grey's Chutney
• Assorted crackers

• 3/4 cup + 2 tablespoons unsifted, all purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 cup milk
• 1/2 cup canned pumpkin
• 2 slightly beaten egg yolks
• 2 tablespoons butter, melted
• 2 stiffly beaten egg whites

Mix dry ingredients together. Combine milk, pumpkin, egg yolks and melted butter. Add to dry ingredients, stirring just until flour mixture is moistened. Fold in beaten egg whites. Using about 1/3 cup batter for each pancake, bake on hot griddle, turning once. Serve with Hot Cider Sauce. Recipe makes 8 pancakes.

      To make Hot Cider Sauce, combine in a saucepan 3/4 cup cider, 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 2 tablespoons butter, 1/2 teaspoon lemon juice and 1/4 teaspoon pumpkin pie spice. Bring to boiling; simmer 15 minutes. Recipe makes 1-1/4 cup sauce.

CRANBERRY AND BLEU CHEESE SALAD

• 1 cup chopped walnuts
• 3 tablespoons butter
• 1/4 cup sugar
• 1 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 12 cups torn salad greens
• 3/4 cup dried cranberries
• 4-ounces bleu cheese, crumbled

• 1/4 cup red wine vinegar or cider vinegar
• 1/4 cup canola oil
• 1/2 cup loosely packed parsley springs
• 1/4 cup chopped red onion
• 2 garlic cloves
• 1/4 cup sugar (more if you like it sweeter)
• 1/2 teaspoon oregano
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper

In skillet cook and stir walnuts in butter until toasted, about 5 minutes. Remove from heat, stir in sugar, pepper and salt. In bowl toss with greens, cranberries and bleu cheese. Place dressing ingredients in a blender and process until smooth (should be bright green color). Drizzle over salad mixture just before serving.

Note : Nuts and dressing can be made ahead; both freeze well.
Source: Mag Dues, Minster O H.

LEMONY CUCUMBER SALAD

• 1 cup thinly sliced radishes
• 1/2 cup finely chopped orange bell pepper
• 1/4 cup flat leaf parsley
• 2 English seedless cucumbers, cubed (about 6 cups)
• 1 teaspoon lemon zest
• 1 tablespoon olive oil (I use light kind)
• 1-1/2 teaspoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

• 6 to 8 sweet onions, sliced thin
• 1/2 cup butter
• 4 large eggs
• 1 cup sour cream
• 1/4 cup Parmesan cheese
• 2 tablespoons hot sauce
• Pinch of paprika
• Salt and pepper as needed
• (2) 9-inch pie crusts, homemade or Pillsbury® refrigerated
• 1/2 cup grated Parmesan cheese, divided

Bake pie crusts for 10 minutes in 350ºF oven. While crusts are baking, sauté onions in the butter until onions are limp and translucent. In separate bowl, whisk eggs and sour cream. Add hot sauce and spices and whisk again to blend. Fold in sautéed onions and the 1/4 cup Parmesan cheese. Pour batter into the two pre-baked pie shells. Top each pie with half the remaining Parmesan cheese. Bake for 30 to 40 minutes or until set. Each pie serves 6 to 8.
Source: Mrs. Mark (Denise) Hench, Defiance, O H.

SPINACH LASAGNA ROLLS

• (1) 8-ounce package reduced-fat cream cheese, softened
• (1) 10-ounce package frozen chopped spinach, thawed and well drained (squeeze moisture out in paper towels)
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 6 lasagna noodles, cooked according to package directions
• (1) 24-ounce jar spaghetti sauce
• 1/4 cup additional mozzarella cheese

With electric beater combine cream cheese, spinach,
mozzarella cheese and Parmesan cheese. Divide mixture into 6 equal portions. Spread onto cooked noodles and roll up tightly. Arrange seam-side down in 9-inch square baking dish; top with spaghetti sauce and 1/4 cup mozzarella cheese. Bake in preheated 375ºF oven for 30 minutes. Recipe makes 6 servings.
Source: Adapted from Kraft® recipe.

MEXICALI CHICKEN

• 3/4 cup shredded Cheddar or Monterey Jack cheese
• (1) 4-ounce can green chiles, drained
• (1) 2-ounce can sliced black olives, drained
• 3 tablespoons finely chopped onion
• 4 boneless, skinless chicken breasts, pounded
• 1/3 cup butter, melted
• 1 cup tortilla chips, crushed

Preheat oven to 375ºF. Mix cheese, green chiles, olives and onion in a bowl. Evenly divide cheese mixture on the chicken. Fold flattened chicken in half. Brush both sides with butter and coat with crushed tortilla chips. Arrange in single layer in a shallow baking dish. Bake for 30 to 40 minutes or until cooked through. Serve with sour cream and salsa. You may prepare in advance and store covered in the refrigerator. Bake just before needed. Recipe makes 4 servings.
Source: California Mosaic, a cookbook from the Junior League of Pasadena, Inc.

ORANGE-CRANBERRY BUNDT CAKE

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 tablespoon grated orange zest
• 2-1/2 cups plus 1 tablespoon unsifted all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup sour cream (not reduced-fat kind)
• 1-1/2 cups fresh cranberries, coarsely chopped

Preheat oven to 350ºF. Lightly butter and flour a 12-inch Bundt pan, shaking out excess flour. Set aside. To make cake, combine butter and sugar in the bowl of a standard mixer. Cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and orange zest. Mix well. Combine 2-1/2 cups flour, salt and baking powder on a large piece of waxed paper. Add half to butter mixture, beating until smooth, then all the sour cream, then remaining flour
mixture, beating until smooth. Toss additional tablespoon of flour with coarsely chopped cranberries to keep them from sinking to the bottom of the Bundt pan. Fold into creamed mixture until evenly distributed. Spoon batter into prepared pan, spreading to level. Bake at 350ºF for 45 minutes; reduce temperature to 325ºF and bake another 15 minutes or until a skewer inserted in the center comes out clean. Remove to wire rack. Let set for 10 minutes and then remove from pan onto serving plate. Cool completely. Recipe makes 24 slices.
Source: Adapted from Family Circle recipe.

     Living in Bryan, O hio, where Spangler® Candy Company is one of the largest producers of candy canes in the world, it seems appropriate to have a cookie made with them!

CANDY CANE SHORTBREAD COOKIES

• 1 cup butter, softened
• 1/3 cup sugar
• 1/4 cup crushed Spangler® candy canes (I used 1/2-ounce size canes)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch

• 10 (1/2-ounce size) candy canes
• 1/2 cup powdered sugar

Preheat oven to 300ºF. Using an electric mixer, combine butter, sugar, crushed candy canes and vanilla until well blended. Gradually add flour and cornstarch (dough will be stiff). Knead further in a large piece of waxed paper to make a smooth ball
of dough. Form into 1-inch balls (I used Pampered Chef® small scoop leveled off). Place on parchment paper-lined cookie sheets. Criss cross each ball with a fork (like for peanut butter cookies). Bake for 20 to 25 minutes or until bottoms begin to brown. Cool 5 minutes, then dust generously with topping. To make, pulse candy canes on and off until finely crushed (more than for the cookies) and mix with powdered sugar. Store in airtight container, separating layers with waxed paper. Recipe makes 2-1/2 dozen.
Source: Adapted from General Foods recipe.