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.