INGREDIENTS:
Dressing:
1/4 c. raspberry vinegar
1/4 c. olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper to taste (optional)

Salad:
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
1/2 medium red onion, thinly sliced
1 cup pecan halves
crumbled feta cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 6 to 8 minutes, or until lightly browned and fragrant (watch carefully!).

2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Mix all at once with a spoon:

one box Pillsbury Lemon Supreme cake mix **
one egg, beaten
one half of an 8 oz. Cool Whip container, thawed
Batter will be stiff. Measure by 1 Tbsp. into a small bowl of powdered sugar. Roll to cover. Place each ball of dough onto a parchment covered cookie sheet. Bake at 350 degrees about 8 minutes. Cookies will puff up and crack. They will fall as they cool. They do not brown.

Also good with dark chocolate cake mix.

2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) pkg. milk chocolate chips
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
2 Tbsp. coffee cream or milk
2 tsp. vanilla extract
1 cup chopped walnuts
In saucepan over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. In another saucepan over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

1/2 lb. butter
2 cups flour
1/2 cup powdered sugar
1/2 cup broken nuts
2 tsp. vanilla
Cream butter, sugar and flour. Add nuts and vanilla. Roll into tablespoon size balls and press thumb in center to form an indentation. Fill indentation with powdered sugar icing following baking. Bake at 300 degrees for 20 minutes. Serves: 24

1 cup butter
1 1/2 cups powdered sugar
1 egg + 1 yolk
1/2 tsp. almond extract
1/2 tsp. salt
3 cups flour
Roll into balls, press flat and place a gumdrop in the center of each cookie. Bake at 350 degrees for 8-10 minutes (cookies will be light colored but slightly browned on bottom)