Cranberry Raisin Oat Cookies

Tender Cranberry-Raisin Oatmeal Cookies from King Arthur Flour

I didn't have alot of the spices but they still turned out great. We skipped the rum, used 100% Vermont Maple Syrup, sliced almonds and added Ghiradelli Chocolate for the last dozen.

1 cup unsalted butter
1 3/4 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon spiced rum (optional)
2 large eggs
3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup)
1 cup dried cranberries, packed
1 cup golden raisins
1 cup chopped pecans or almonds
2 cups King Arthur 100% Organic White Whole Wheat Flour
3 cups old-fashioned rolled oats


Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, combine the butter, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth.

Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.

Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 ½" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 ¼" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2" between them.

Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool. Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.

Pumpkin Cream Cheese Bread

From Better Homes and Gardens

For 12-14 Muffins but I made it into a loaf
Heat oven to 375

1. Small mixing bowl
2 ounces cream cheese (the recipe calls for 2 tbl sour cream but I changed it to cream cheese)
1/3 cup packed b.sugar
2/3 cup chopped pecans (optional)

2. Medium bowl mix together
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/8 tsp cloves

3. Medium mixing bowl
1 beaten egg
3/4 buttermilk or sour milk
3/4 can pumpkin
2/3 cup packed b. sugar
1/3 cup melted butter

Combine bowls 2 and 3

Bake 20-25 for muffins
45-50 for loaf

Tortellini Pasta Salad

3 cups cooked tortellini- cooling

Dice:

1/2 green pepper- removing seeds

1/8 cup onion

Shred 2 carrots

1 pint grape tomotoes

1/2 cucumber diced - without seeds

Combine all veggies into a medium size bowl

Add white balsalmic vinegar (yes white!)

Add pasta (can be any type)

Salt

Black Pepper

Basil - preferably fresh athough in a pince I used dried

Kraft Italian dressing

Toss together - keep chilled

Mocha Chocolate Chip Cookies

2 cups flour
2-3 Tbl instant coffee
1 tsp baking soda
1 tsp salt

2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla

1 lb chopped dark chocolate

1. Mix together flour, coffee, soda and salt- set aside
2. Cream together the butter and sugar
3. Add eggs and vanilla
4. Add chocolate

Bake at 350 for 8 minutes

- Julia Child

Corn and Broccoli

1 can cream style corn
2 Tbl all purpose flour
1 can sweet corn
1 1/2 cups small broccoli florets
1/4 cup sliced green onions
2 egg whites
1/4 tsp. ground pepper
1/4 cup crushed wheat wafers

1. Stir together cream corn and flour in medium bowl
2. Stir in corn, broccoli, onions, eggs and pepper
3. Spray a 9" pie plate
4. Sprinkle with crackers

Bake at 350 F for 30-35 minutes.

Pumpkin Bread with Cranberries and Almonds

This is a very simple recipe I found on Food Network. I added almonds and orange peel.

Cranberry Pumpkin Bread
Recipe courtesy Bill Kelly
Show:
Sara's Secrets
Episode:
Sara's Thanksgiving Secrets

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries

Preheat oven to 350 degrees F.

In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.

Macaroni Hotdish

Macaroni Hotdish
- One of my favorite growing up that Grandma Dorothy made

2 cups Medium Egg Noodles- cooked
1 lb hamburger
1 can tomato soup
1 can cream style corn

1. Brown the hamburger.
2. Add remaining ingredients and mix together.
3. Spray a casserole dish and bake at 325 for 45 minutes until bubbly.

Mom said "You can make this bigger or smaller I usually do 2lbs of hamburger and make up more than 1 casserole when making the mess."

Tater Tot Hotdish

1 lb beef
2 cans cream of potato/chicken soup
1 cup milk
1 can crean style corn
Salt
Pepper
Lawrys Seasoning

1. Brown the beef - drain excess grease.
2. Add soup, milk and corn
3. Add seasoning

Bake Tater tots in oven until crispy and garnish on top of hotdish.
Mom says You can bake the tater tots separate in toaster oven and just keep the hamburger mix in the fry pan or you can pour the hamburger mix in a cake pan and top with tater tots and bake together.