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16 | THE COLONY NEWS | FEBRUARY 2026 | What's Cookin'? By Joyce Hansen is month I'm sharing recipes I enjoyed or made during the holidays but can be made anytime. I hope you enjoy them. My husband, Daryl, made the Seafood Lasagna Roll-Ups published in January, and we really liked them. Share one or more of your favorites with your Colony friends. Submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com, cell (714) 478-3780 or home (951) 461-8821. 1. Add sugar to the cream cheese gradually. The cream cheese should be soft and at room temperature. Mix the warm chocolate thoroughly into the cream cheese and sugar mixture. Stir in nuts, vanilla and salt. 2. Spread into an 8" square greased pan and chill for at least 3 hours or more before cutting into bite-size pieces. Recipe should produce about 1.75 lbs of fudge. Chocolate Philly Fudge Ingredients: • 4 cups sifted powdered sugar • 1-8 oz pkg cream cheese, softened • 4 oz unsweetened chocolate, melted • ½ c chopped walnuts or pecans • 1 tsp vanilla • Dash of salt This is a favorite and oft-requested recipe from the Heloise column. Fudge is a favorite around the holidays, so it seemed like a good time to try it. Instructions: • 4-5 small beets • 1 large orange Ingredients: Our friend Alison made this for our Christmas Eve buffet at my sister's. I haven't had beets since I was a child and enjoyed this one. By the way, beets are a sweet vegetable with many health benefits. Beet Salad Instructions: 1. Line a cookie sheet with foil. Make a foil envelope for beets. Cut off the tops and tails of beets. 2. Bake for 1 hour at 400 degrees. Leave in envelope for an hour or so. Put on disposable gloves before handling, since they can stain your hands. (They are a natural dye.) Rub off the skin, then chop into pieces of about ¼" or so. 3. Dice any type of peeled citrus, like oranges, tangerines or cuties. Mix with the beets and chill. Lasts a week or more refrigerated. Makes 4 servings. Note: For larger servings, use 8 medium/large beets and 3 large tangelos or equivalent. • 2 tbsp prepared pesto • 1 tsp red wine vinegar • 2 oranges • 8 oz cooked & peeled beets, cut into 1/4" slices • 2 oz crumbled goat cheese • Salt & pepper to taste Ingredients: Coincidently, this beet recipe was in a recent grocery store ad. Winter Caprese Salad Instructions: 1. Whisk together pesto & vinegar and set aside. 2. Using a knife, cut top and bottom off each orange. Place cut-side down on cutting board. Carefully cut peel and outer membrane from around each orange. Cut remaining fruit into ¼" rounds. On serving platter, layer orange and beets and top with cheese. Drizzle salad with pesto mixture and season with salt and pepper.