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¼ cup cider vinegar 2 tablespoon olive oil 2 tablespoon maple syrup 2 teaspoon Dijon-style mustard ½ teaspoon salt ½ teaspoon black pepper

for healthy menu picks

1 cup powdered sugar 4 teaspoon water To Store: Store cookies in an airtight container at room temperature for up to 2 days or freeze up to 3 months. Molasses Tea Cookies: Substitute 1/4 cup molasses for 1/2 cup of the brown sugar and increase flour to 2-3/4 cups. Add 2 teaspoons ground cinnamon and 1/2 teaspoon ground cloves with the ground ginger. Shape as directed above. Bake for 10 minutes or until edges are set....

Tips Store for up to 6 months.

Spiderwort Care Must-Knows Spiderworts are simple plants that don’t need much special care. Native to the Western Hemisphere, a large variety of spiderworts are on the market. With tropical and perennial options, many different spiderworts are available. Luckily, spiderwort care is fairly universal. Spiderworts aren’t too picky when it comes to exposure. Many varieties are just as happy in partial shade as in full sun, and most appreciate some shade from the hot afternoon sun....

¾ cup butter 7 cup powdered sugar 3 tablespoon milk 3 tablespoon raspberry liqueur or milk 5 drops red food coloring

It’s All About Timing The secret to growing abundant fall veggies is timing. That means thinking a little differently because you have to plan backward. Start with your area’s average first fall frost date. Then look at the number of days to harvest the fall vegetable you want to grow. You’ll find that number on the seed packet or in the catalog description. Use the days to harvest number to count back from the first frost date....

1 8 ounce package cream cheese, softened ⅓ cup granulated sugar 1 tablespoon all-purpose flour 1 egg 1 ⅔ cup all-purpose flour ½ cup granulated sugar 2 teaspoon pumpkin pie spice ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup canned pumpkin ½ cup packed brown sugar ½ cup butter, melted 1 teaspoon vanilla 1 egg Chocolate Bread 1 cup granulated sugar 1 cup packed brown sugar 1 cup butter, softened 4 eggs 2 8 ounce containers sour cream 3 ½ cup all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ½ cup miniature semisweet chocolate chips (optional) Melted semisweet chocolate (optional)

⅔ cup mayonnaise ⅓ cup sour cream 2 tablespoon cider vinegar 2 teaspoon sugar ½ teaspoon celery seed ¼ teaspoon salt 4 cup shredded red and/or green cabbage 1 cup shredded carrot (2 medium)