Serving Up {Cookies}: Oatmeal Cranberry White Chocolate Chunk Cookies

I feel so fortunate to have stumbled across this recipe many years ago.  The recipe was on the back of the package of craisens,  Generally when I purchase ingredients, I already know what I am going to make with them so it is pretty rare for me to even glance at the recipes on the packaging.  I guess this recipe taught me a lesson.  And a pretty delicious lesson at that.

The combination of sweet white chocolate (I like to use the large chunks of white chocolate) with the tart craisen, all in a chewy oatmeal cookie base - perfection!  Go ahead and just double the recipe - I know that I always do :)

One Year Ago: Strawberry Daiquiri Ice Cream Shake

Two Years Ago: Homemade Oreo Cookies

                          French Bread

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES     
(recipe from Craisins package)
printable version

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 ½ cup old-fashioned oats
1 ½ cup flour
1 tsp. baking soda
½ tsp. salt
1 6-ounce package craisins (dried cranberries)
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake at 375 degrees for 10-12 minutes or until golden brown.

Serving Up {Salad}: Cranberry Avocado Salad

I love avocados!  When I stumbled across this recipe it was titled "Cranberry Avocado Salad" and I truthfully assumed that it was an avocado salad.  I was super excited.  When I prepared the salad, and realized that it was a green salad topped with avocado's I was a little disappointed but got over it by doubling the avocado's called for to increase my avocado to green salad ratio.  (The original recipe calls for two avocados, I used four when I made it the first time, I listed three for the recipe below - and I increased the craisens a bit).  Since then I have made this salad a number of times and one time I made it without salad greens completely - just avocado, craisens and nuts topped with the delicious white balsamic poppy seed dressing.  Greens or not, I promise that this salad (and dressing) will have you licking your lips.

CRANBERRY AVOCADO SALAD     PinIt
(recipe from The Cafe Sucre Farine)
printable version


Dressing:
1/3 cup sugar
1 1/2 Tbs. poppy seeds
1 1/2 Tbs. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 Tbs. onion, minced
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

Salad:
12 ounces salad greens (baby spinach, arugula, field greens)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2-3 medium avocados, peeled and thinly sliced or chopped
1 cup dried cranberries
3/4  cup preferred nut (candied almonds or pecans)

For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Serving Up {Salad}: Broccoli Salad

I love salads of all sorts.  Salads coated in a sweet mayo dressing tend to find particular favor in my palate.  This recipe for Broccoli Salad is one that I had for the first time close to eight years ago.  I still can't believe I had gone nearly three decades of my life without ever having had Broccoli Salad.  I have spent the time since making up for lost time and serve this recipe frequently.

I'll be honest, it's not a favorite of the kids (but that's only because they won't try it!) but I'm almost glad that they don't eat it because I love to eat the leftovers for lunch the following day.  The less they eat, the more for me! (wink)

BROCCOLI SALAD     Pin It
(recipe from Alberta T.)
printable version

4 cups chopped broccoli
1 cup craisens
1/2 - 3/4 cup sunflower seeds
1/2 cup red onion, chopped or minced
1 bottle real bacon bits

Combine all five ingredients together in a large bowl.

Dressing:
3/4 cup real mayonnaise
1/3 cup sugar
2 Tbs. apple cider vinegar

Combine the dressing ingredients in a small bowl and whisk to combine well, stirring to ensure the sugar dissolves.  Pour over the salad ingredients and stir gently.
Chill salad 4-6 hours prior to serving.

Serving Up {Breakfast}: Baked Oatmeal

Do you ever wake up and just crave oatmeal cookies for breakfast? 

I don't really either, but this recipe tastes like you are eating oatmeal cookies for breakfast.  How is that for a good reason to get out of bed?  

This recipe is one that serves as a starting point.  You can alter and adjust any of the ingredients to your own taste.  Swap the craisins for raisens, increase the spices, add some wheat germ.  In fact, the addition of coconut is my own addition that wasn't in the original recipe. 

Once baked you can cut it and serve it with a spatula as "slices" of oatmeal goodness - but when I want to serve it like that I find that I like it to be thicker and so I will make increase the recipe to 1 1/2 in size.  (Done that way you can easily wrap individual portions and freeze them for quick breakfast options for another date)  Otherwise I will just spoon out the baked oatmeal and serve it crumbly in a bowl - sometimes even adding a little bit of whole milk.  Again, this recipe is ready for you to personalize to your own liking.  Have fun with it!

BAKED OATMEAL     

(adapted recipe from The Picky Apple)
(printable version)



3 cups old-fashioned rolled oats
1 cup flaked coconut
1 cup brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 eggs
½ cup melted butter **
2 tsp. vanilla
¾ cup dried cranberries

** I frequently use coconut oil to replace the butter

Preheat the oven to 350 degrees. In a large bowl, mix together oats, coconut, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter and vanilla. Allow to sit and allow the oatmeal to absorb the moisture for 10 minutes.  Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.