Cheddar and Bacon Loaf

1 16 ounce loaf baguette style French bread
1/2 of an 8 ounce package (1 cup) shredded sharp cheddar cheese
1/2 cup butter, softened
1/3 cup cooked bacon pieces
2 medium green onions, sliced (1/4 cup)
2 teaspoons yellow mustard
1 teaspoon lemon juice

Preheat oven to 350 degrees. Use a serrated knife to cut bread crosswise into 1 inch slices, cutting to but not through the bottom crust.
In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
Bake for 10-15 minutes or until bread is heated through and cheese is melted..

Teacake Pumpkins

Cookie
2 cups all purpose flour
1 cup butter, softened
1 cup finely chopped pecans
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon

Glaze
2 cups powdered sugar
1 teaspoon light corn syrup
3-4 tablespoons water
red and yellow food coloring

Decorations
orange decorator sugar
small green gumdrops, cut in half

Heat oven to 235 degrees. Combine all cookie ingredients in a large bowl. Beat at low speed , scraping bowl occasionally, until well mixed.
Shape dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 22 minutes or until very lightly browned.. Carefully remove from cookie sheets to wire cooling rack; cool completely.
Combine powdered sugar and corn syrup in medium bowl; beat at medium speed, adding enough water for desired glazing consistency.  Add red and yellow food color, 1 drop at a time, until desired orange color.

Dip tops of cooled cookies into glaze, allowing excess to drip off. Place onto waxed paper. Sprinkle with decorator sugar. Immediately attach gumdrop half to cookie for stem. Allow glaze to harden; store in loosely covered container.

Corn and Black Bean Salad

1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce, and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Serves 6-8.