Ocean Spray® Oatmeal Cranberry White Chocolate Chunk Cookies

Ocean Spray® Oatmeal Cranberry White Chocolate Chunk Cookies


Rated:
Submitted By: Ocean Spray®
Servings: 30
"Dried cranberries are a wonderful addition to oatmeal cookies baked with yummy white chocolate chips."
Ingredients:
2/3 cup butter or margarine, softened (Mix half Crisco and half butter)
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 ounce) package Ocean Spray®
Craisins® Original Dried Cranberries
1 cup white chocolate chunks or chips
Directions:
1.
Preheat oven to 375 degrees F.
2.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Cheesy Green Bean Casserole

• 2 16-ounce cans green beans, drained

• 1 can cream of mushroom soup (or cream of celery or cream of chicken soup)

• 8 ounces Velveeta

• 1½ cups hot water or chicken stock

• ¼ cup margarine

• 1 6-ounce package Stove Top Stuffing Mix for Chicken

• Preheat oven to 350°. Microwave soup and Velveeta till the cheese has melted; blend in green beans and pour into a 2-quart casserole.

• Add water to margarine in medium bowl; stir until margarine is melted. Add stuffing mix; stir just until moistened. Spoon over bean mixture.

• Bake 30 minutes or until heated through.

Tree-Shaped Crescent Veggie Appetizers

**I used powdered ranch salad dressing in place of the dillweed and garlic**

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	package (8 oz) cream cheese, softened
1/2	cup sour cream
1	teaspoon dried dill weed
1/8	teaspoon garlic powder
3	cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)

DIRECTIONS

	Heat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices. I used the round crescent rolls
	Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk.
	Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool.
	Placetree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree.

Spinich Dip Crisps

INGREDIENTS

1	box (9 oz) Green Giant® frozen chopped spinach
24	wonton skins (about 3 1/4-inch squares; from 16-oz package)
1	can (7 oz) Old El Paso® chopped green chiles
1/3	cup reduced-fat mayonnaise or salad dressing
3/4	cup finely shredded Monterey Jack and Cheddar cheese blend

DIRECTIONS

1.	Heat oven to 350°F. Cook spinach as directed on box. Drain; set aside to cool.
2.	Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
3.	Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese; mix well.
4.	Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm.

Amish Sugar Cookies

Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
icing

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks. Ice when cooled.

My Grandma's Mandarin Sweet Potatoes

Ingredients
large can sweet potatoes (about 40 oz.) or yams, mashed
2 eggs slightly beaten
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. salt
11 oz. can mandarin oranges, drained

Topping:
marshmallows (large)
1 cup pecons (I forgot to put these in when I served to you all!)
1/2 cup brown sugar
1/4 cup flour
4 Tbs. margarine, softened

Directions:
Drain sweet potatoes, mash in large bowl. Add eggs, brown sugar, cinnamon and salt. Whip with electric mixer at low speed until fluffy. Fold in orange sections with spoon. Butter or spray casserole. Sppon potato mixture into casserole and level top. Place marshmallows on surface. Combine topping mixture of brown sugar, flour and softened margarine and mix in a small bowl. Place spoonfuls of topping around marshmallows. Sprinkle pecans around marshmallows on top of mixture.

Bake at 350 degrees for 25-30 minutes or until heated through and beginning to bubble.

German Potato Casserole

Here's a taste of Octoberfest ... better late than never. I have made it with or without the eggs. Just pending how much time and effort you want to throw at it.

Ingredients

5 pounds red potatoes, peeled and cut into 1/2 inch chunks (or just use one bag of pre-cubed frozen potatoes)
1 pound sliced bacon, diced
8 hard-cooked eggs, chopped
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups mayonnaise*
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 pound process cheese (eg. Velveeta), cubed

Directions

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.


2. In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.


3. Divide half of the mixture between one greased 13-in. x 9-in. x 2-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Pumpkin Fluff

Sorry I did not serve it in a carved out pumpkin. Guess I lost points for presentation.

Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1/2 teaspoon pumpkin pie spice

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator for at least two hours before serving.

Emeril's Kicked up Mashed Potatoes

Ingredients:

4 baking potatoes such as russets, about 3 pounds, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt, plus more for seasoning
1/2 cup heavy cream
4 tablespoons butter
1/4 teaspoon ground black pepper, plus more for seasoning
8 slices bacon, cooked until crisp and crumbled
1/2 pound sharp Cheddar, grated
1/4 cup sour cream
1/4 cup chopped fresh chives

Directions
Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1 inch. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Drain in a colander and return to the cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and black pepper. Place the pan over medium- low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture, about 4 to 5 minutes. Add the bacon, grated cheese, sour cream, and chopped chives and stir until thoroughly combined. Season, to taste, with salt and pepper.

I doubled the recipe and was pretty liberal with my butter, cream and sour cream... just make it until they taste wonderful :)

Pear Cresent Roll Appetizer

Ingredients
Fresh Pears
Brie Cheese
Cresent Rolls

Directions
Roll cresent rolls onto baking sheet. Place a thin slice of brie cheese in the center of the triangle. Place a few thin slices of pear on top of the cheese. Roll the cresent roll as you normally would, and bake according to the directions on the cresent roll package. Enjoy!

Spinach Orzo Salad from a parent at my school

1 16oz. pkg. orzo
6 cans of chicken broth + 6 cans of water
2 Tbs. olive oil
1 C. julienned fresh basil
3/4 C. toasted pine nuts
1 bunch green onions chopped
1 bunch fresh spinach (bag)
2 Tbs. lemon juice
1/4 C. olive oil

OPTIONS TO ADD:
1 1/2 C. crumbled feta
dried cranberries
salad starters Honey Roasted sliced almonds
red peppers
tomatoes
olives
**Whatever you'd like!

Directions:
Cook orzo in chicken broth and water and drain. Toss in 2 Tbs. oil. Allow to cool. Combine with basil, spinach, nuts, onions, and whatever additions you choose. Whisk lemon juice and 1/4 C. oil and gently mix. Add salt and pepper to taste.

My Aunt Val's Florida Zucchini Appetizer

Ingredients:
4 eggs, slightly beaten
3 cups thinly sliced zucchini (about 4 small)
1 cup of Bisquick
1/2 cup finely chopped onion
2 Tbs. snipped parsley
1/2 tsp. salt
1/2 tsp. dried marjoram or oregano
1/2 cup vegetable oil
_____
sea salt
(maybe add hot sauce or permesan cheese)

Directions:
Heat oven to 350 degrees
Sorat a 13x9x2 pan
Mix all ingredients (except sea salt).
Spread into pan.
Sprinkle with sea salt.
Bake until golden, about 25 minutes. (mine took longer)
Cut into 2 inch squares.

Makes 4 dozen

sandy's cookies

Ingredients
1 cup butter, softened
1 cup white sugar, plus 1 tbsp
1 cup packed light brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour, plus 1/4 cup if dough is sticky
3/4 cups of cocoa
1 tsp baking soda
2 heath candy bars
1 bag of rolo caramels

Directions
1. preheat oven to 375. in a medium bowl, beat butter and sugars (brown and white) until fluffy. then add eggs and vanilla. beat well.

2. in a separate bowl, mix 2.5 cups of flour, cocoa, and baking soda. add flour mixture to sugar mixture a little bit at a time and blend well. if the dough feels too sticky, sprinkle in a little extra flour. cover and chill dough in fridge for about 30 minutes.

3. chop heath bars into small pieces. place in a small bowl and toss with 1tbsp sugar.

4. once dough has chilled, wrap a piece around each caramel, forming a 1 inch ball and covering the candy completely. dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. bake for 7-10 minutes. don't overbake - cookies will look quite soft, but don't overbake them. cool in pan slightly, then move to a rack or the counter to finish cooling.

6. enjoy!

Black Bean & Corn Salsa

1/3 cup fresh lime juice (3-4 limes)
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon salt
2 teaspoons ground cumin
1/8 teaspoon ground cayanne pepper
2 15 oz cans black beans, rinsed and drained
1 1/2 cups (premium) frozen corn kernels
1 avacado, peeled, pitted, and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/4 finely diced jalapeno, seeded and white membrane removed (can keep innards for more heat)
1/2 cup fresh cilantro

Combine all ingredients, chill, and serve with chips.

Chocolate Chipotle Brownies

Ingredients

* 1 teaspoon plus 1 cup butter (2 sticks)
* 1 tablespoon plus 1 cup all-purpose flour
* 4 ounces unsweetened chocolate, roughly chopped
* 1 1/2 cups sugar
* 1 teaspoon ground cinnamon
* 3/4 teaspoon ground chipotle chile pepper
* 4 eggs
* 1 cup chopped Mexican chocolate or semisweet chocolate morsels

Directions

Preheat the oven to 325 degrees F.

Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.

Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.

Mojitos

6 limes juiced into a pitcher
2c of white rum
2c of sugar
1 package of mint leaves bruised
2c club soda
Lots of ice

Mix lime juice, sugar, mint and rum until sugar dissolved.
Add ice and club soda.
Enjoy!

--- compliments of Erin : ) ---

Beth's Salsa

INGREDIENTS
1 can black beans, rinsed and drained
1 can white shoepeg corn (small can)
1/2 yellow onion, diced
1/2 red onion, diced
1 yellow pepper, diced
1 green pepper, diced
1 red pepper, diced

Marinade
1/2 cup olive oil
1/2 cup apple cider vinegar
3/4 cup sugar
2 1/2 Tbsp Tabasco

Mix ingredients into marinade - refrigerate for 8 hours (ideally)
Strain before serving
Serve with blue corn chips (yum!)

Corned Beef & Cabbage PIzza

Ingredients
For the dough
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
Directions
3 cups all-purpose flour, or 23/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting

1 teaspoon fine salt
For the toppings
1 package sauerkraut
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef

Make the dough: Whisk 1 cup warm water (105) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.


Place a pizza stone in the oven, if you have one, and preheat to 500. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Super Apple Pie

Ingredients
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:

Directions
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise (or pepper, if you don't have it)

For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.

For assembling and baking the pie:
Preheat oven to 425 degrees F.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

Orange-Pecan French Toast Casserole

Ingredients

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)


Preparation

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.

Preheat oven to 350°.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.


Information

Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.

Caramelized Bacon

INGREDIENTS
1 1/4 cups packed brown sugar
1/2 teaspoon ground cinnamon
1 pound sliced bacon

DIRECTIONS
Preheat oven to 400 degrees F
In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

Hash Brown Casserole

Ingredients

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan



Directions
Preheat the oven to 350 degrees F.
Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Meatballs

8 oz russian dressing
1 can whole cranberries
1/3 C brown sugar
3 Tbsp lemon juice
4 C frozen meatballs

combine first 4 ingredients, heat on stove until boiling
defrost meatballs in microwave
add meatballs and sauce to crockpot, keep on warm