Cranberry and White Chocolate Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies

3/4 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries

• Beat the butter for 1 minute  until completely smooth and creamy. 
• Add the brown sugar and granulated sugar and mix until fluffy and light in color. 
• Beat in egg and vanilla. 
• Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. 
• Slowly mix into the wet ingredients until combined. The dough will be quite thick. 
• Add the white chocolate chips and dried cranberries  
• Mix until evenly disbursed. 
• Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours  
• Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes
• Preheat oven to 350F. 
• Line two large baking sheets with parchment paper or silicone baking mats. 
• Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. 
• Scoop about 1 Tablespoon of dough and roll into balls. 
• Place 10 - 12 on each baking sheet. 
• Bake in batches for 8-10 minutes, until barely golden brown around the edges. 
• They will look extremely soft when you remove them from the oven. 
• Allow to cool for 5 minutes on the cookie sheet. 
• If the cookies are too puffy, try gently pressing down on them with the back of a spoon. 
• They will slightly deflate as you let them cool. 
• Transfer to cooling rack to cool completely.

Make ahead tip: 
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

Oatmeal cranberry cookies filled with sweet white chocolate buttercream frosting. Add these cookies to your holiday baking list! Thank you Two Peas and their Pod

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 cup of dried cranberries

For the White Chocolate Buttercream:
2 cups white chocolate chips
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. 
• Set aside.
• Using a mixer, beat the butter and sugars together until smooth and creamy. 
• Mix in the egg and vanilla. 
• Slowly add the dry ingredients. 
• Mix until just combined. 
• Stir in the oats and dried cranberries.
• Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. 
• Bake for 10 minutes or until light golden brown. 
• Let cookies cool on the baking sheet for two minutes. 
• Transfer to a cooling rack and cool completely. 
• While the cookies are cooling, make the white chocolate buttercream. 
• Place white chocolate chips in a microwave-safe bowl 
• Heat in 30-second intervals until chips begin to melt, about 1 minute. 
• Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. 
• Stir until chocolate is smooth and no more lumps remain. 
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. 
• Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.
• Slowly beat in remaining powdered sugar until smooth 
• If frosting is too stiff, add in a little more milk.
• To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. 
• Top with another cookie. 
• Continue making sandwich cookies. 
• Store cookies in an air-tight container at room temperature.

Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.

Homemade Apple Pie Spice

As we head into Fall baking, there is no need to spend $2-$3 on a store bought jar of Apple Pie Spice, when you probably  have the 4 ingredients in your kitchen! Thank you $5 Dinners 

1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
1/2 tsp ground cloves
Dash of cardamom (optional)

• Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for apple pie spice.
• Store in a dry place, up to 6 months.

Easy Peasy Pumpkin Spice Latte

Just how simple is this? Too easy for a recipe...but I was asked. Plus it is rather delicious. Thank you A Joyfully Mad Kitchen

4-6 cups of brewed coffee (espresso roast or dark roast)
International Delight Pumpkin Pie Spice Creamer
Whipped Cream
Pumpkin Pie Spice

• Brew coffee per instructions on bag
• Place coffee in fridge for an hour if you’re making an iced coffee
• Pour coffee over cup of ice above 3/4 of the way
• Fill the rest of the cup with International Delight Pumpkin Pie Spice Creamer
• Top with whipped cream and pumpkin pie spice

Mini Pineapple Upside Down Cakes

A fun twist on the traditional cake... amd only 184 calories each. Thank you The Comfort of Cooking

Nonstick cooking spray
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 large eggs
1/3 cup vegetable oil
2/3 cup packed brown sugar
1/3 cup butter, melted
12 maraschino cherries

• Preheat oven to 350 degrees F. 
• Spray the cups of a standard-sized 12-cup muffin tin with nonstick cooking spray. (Do not use paper muffin cup liners.)
• Drain cans of pineapple into a measuring cup reserving 1 1/4 cups of pineapple juice.
• In a large mixing bowl, combine cake mix, eggs, oil and pineapple juice. 
• Mix well.
• In a separate small bowl mix brown sugar and butter. 
• Spoon 1/2 Tbsp. into each muffin cup. 
• Press one pineapple ring to fit inside each muffin cup. 
• Press a maraschino cherry into the center of the pineapple. 
• Spoon cake batter over top, filling each cup 2/3 full.
• Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. 
• Immediately invert onto wire racks to cool.

Skillet Pork Chops With Mushroom Gravy

Filling, pretty healthy, veggie-packed and delicious. Thank you 12 Tomatoes

4 boneless pork chops
1 pound crimini mushrooms, sliced
1 cup yellow onion, thinly sliced
3/4 cup low-sodium chicken stock
3/4 cup beef stock
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried thyme, optional
Fresh thyme, garnish, optional
1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste

• Season pork chops with garlic powder, then generously with salt and pepper.
• Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. 
• Once hot, sear both sides of pork chops until nicely browned. 
• Remove pork chops to a plate and cover to keep warm.
• Drizzle another 1/2 tablespoon olive oil into skillet,
• Add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. 
• Season with salt, pepper and dried thyme, if using
• Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. 
• Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
• Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
• Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
• Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
• Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.

Patriotic Ripple Ice Cream

An easy, no-churn recipe perfect for the Fourth of July. Thank you Love Bakes Good Cakes

2 cups heavy whipping cream
1 tsp. vanilla
1 can (14 oz.) sweetened condensed milk
½ cup cherry pie filling (from a 21 oz. can - reserve the rest for another use)
½ cup blueberry pie filling (from a 21 oz. can - reserve the rest for another use

• In a large bowl, whip the heavy whipping cream until stiff peaks form. 
• Fold the vanilla and sweetened condensed into the whipped cream. 
• Pour the mixture into a 9x5-inch bread loaf pan (or similar size container).
• Process the cherry pie filling in a food processor until smooth. 
• Drizzle the cherry pie filling over the top of the whipped cream mixture. 
• Rinse out and dry the food processor bowl and blade. 
• Process the blueberry pie filling in the food processor until smooth. 
• Drizzle the blueberry pie filling over the whipped cream mixture. 
• Use a knife to cut through the pie filling and create swirls.
• Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.

Wave The Flag Cupcakes

Perfect cupcakes for the Fourth of July or Memorial Day. Thank you The Blueberry Council

1 package (18- to 19-ounces) yellow cake mix
1⁄3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)

• Preheat oven to 350°F
• In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
• Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
• Evenly divide 1 cup of blueberries onto tops of batter
• Do not stir
• Bake cupcakes following package directions
• Remove to a wire rack and cool completely
• In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
• Spoon onto cooled cupcakes
• Spread to the edges
• Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2-inch long
• On half of each cupcake, arrange strips, trimming each to fit
• Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake

American Flag Cheesecake Bars

 A great make-ahead dessert for summer entertaining. Thank you My Recipes

Crust:
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
80 fresh ripe blueberries (about 1 cup
1 cup seedless raspberry jelly

• Preheat oven to 325°F. 
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. 
• Mist foil with cooking spray.
• Make crust: Pulse almonds in a food processor until finely chopped. 
• Add flour, brown sugar and salt, and process until well combined. 
• Add butter and pulse just until mixture begins to come together; it should not form a ball. 
• Press mixture evenly over bottom of prepared pan. 
• Bake for 25 minutes, or until set. 
• Let cool on a wire rack.
• Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. 
• Scrape down sides of bowl. 
• Reduce speed to medium-low and add eggs, one at a time, beating until just combined. 
• Beat in lemon juice, vanilla and salt.
• Spread cream cheese mixture evenly over crust. 
• Tap pan on counter top 3 or 4 times to burst air bubbles in filling. 
• Place pan on a large roasting pan and put in oven. 
• Pour hot tap water into roasting pan until it comes up about an inch around baking pan. 
• Bake for 40 minutes, or until filling is just set. 
• Cool completely on a wire rack, then cover with foil 
• Refrigerate for at least 6 hours or overnight.
• Use foil overhang to transfer bars to a serving platter. 
• Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. 
• Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. 
• Pipe jelly in thin lines on each bar to resemble stripes on flag.
• Lift cheesecake out of pan and onto cutting board. 
• Heat a large sharp knife under hot water; dry knife. 
• Trim off edges of cheesecake. 
• Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.

Alfredo Baked Potatoes

The perfect side dish for any meal! Baked potatoes are even better when you add Alfredo sauce and two different kinds of cheese. Thank you Butter with a Side of Bread

2 large baking potatoes
1 cup Alfredo sauce
1 tsp garlic powder
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese, divided

• Scrub and dry the potatoes. 
• Pierce them with a fork three or four times 
• For crispy skins, brush them with olive oil and sprinkle them with a little bit of salt before baking. For soft skins to stay soft, wrap them in aluminum foil  
• Bake at 375 for an hour, or until the centers are soft when poked with a fork.
• Remove the potatoes from the oven and slice each one in half horizontally.
• In a mixing bowl, combine the Alfredo sauce, garlic powder, mozzarella cheese and half of the cheddar cheese. 
• Once combined, scoop out the potato pulp and add to the sauce mixture. 
• Mix until completely combined and then put the mixture back into the potato skins.
• Sprinkle them with the remaining cheddar cheese 
• Put them back in the oven for about 5-6 minutes, or until the cheese on top is completely melted. 
• Serve immediately.

Chicken and Cabbage Enchiladas

These low-carb chicken enchiladas are so good, you won't even miss the tortilla. Thank you Delish

1 head green cabbage

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 red bell pepper, chopped

Kosher salt

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. shredded, cooked chicken

1 1/3 c. red enchilada sauce, divided

2 tbsp. chopped cilantro, plus more for garnish

1 c. shredded monterey jack

1/2 c. shredded cheddar

Sour cream, for drizzling

• Preheat oven to 350º. 
• In a large pot, boil 4 cups water. 
• Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
• In a large skillet over medium heat, heat oil. 
• Add onion and bell pepper and season with salt. 
• Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder. 
• Add shredded chicken and 1 cup enchilada sauce and stir until saucy. 
• Turn off heat and stir in cilantro.
• Place a heaping spoon of chicken mixture into the center of each cabbage leaf. 
• Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! 
• Repeat until all chicken mixture is used.
• Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. 
• Bake until melted, about 20 minutes. 
• Garnish with sour cream and more cilantro and serve.

Peanut Butter Dessert

How easy is this dessert? Its cold and creamy, and includes peanut butter and chocolate. Delicious!  Thank you Mari over at My Little Corner of the World

Crust:
2 cups graham cracker crumbs
1/2 cup sugar
1 stick melted margarine
Mix together and press into a 9x13 pan.

Filling:
8 ounces cream cheese
1 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
16 ounces Cool Whip

• Beat cream cheese, then add powdered sugar. 
• Add peanut better and mix well. 
• Stir milk in slowly, than fold in Cool Whip.
• Pour over crust and freeze.
• Top with hot fudge sauce just before serving.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

This authentic,,but lighter version.. Mexican Pulled Pork is fall-apart juicy on the inside and crisp and golden on the edges.. Thank you Cafe Delites  

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. 
• When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. 
• Ladle over about 1/2 cup of left over liquid 
• Continue cooking until the juices begin to reduce down and the meat is nice and crispy!
• To Serve : Season with a little extra salt and pepper if desired. 
• Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! 
• Serve in Tacos, Burritos, or in a salad!

Garlic Chicken Stir Fry

Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out! Thank you The Recipe Critic

1 tablespoon + 1 teaspoon vegetable oil, divided use
1 cup broccoli florets
1 cup mushrooms, halved
1 yellow bell pepper, cored, seeded and thinly sliced
1 pound boneless skinless chicken breast, cut into 1 inch pieces
salt and pepper to taste
4 cloves of garlic, minced
¾ cup chicken broth
1½ teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

• Place 1 teaspoon of oil in a large pan and heat over medium high heat.
• Add the broccoli, mushrooms and bell pepper to the pan. 
• Cook for 5-6 minutes or until vegetables are tender.
• Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
• Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
• Add the chicken to the pan in a single layer and season with salt and pepper to taste.
• Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
• Lower heat to medium, add the garlic and cook for 30 seconds.
• Add the vegetables back to the pan.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
• Pour the sauce over the chicken mixture and bring to a simmer.
• Simmer for 1-2 minutes or until sauce has just thickened.
• Serve immediately, with steamed rice if desired

BBQ Chicken Kabobs with Bacon and Pineapple

These are the ultimate BBQ chicken kebabs and are perfect for your next cookout! Thank you Butter with a Side of Bread

2 large chicken breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
1 1/2 cups of your favorite BBQ sauce
1 lb bacon, cut into 1″- 1 1/2″ segments
fresh pineapple cut into 2″ chunks

• Combine chicken pieces with 1 cup of the BBQ sauce 
• Marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!)
• Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. 
• Let bacon cool slightly.
• Using kebab skewers, thread chicken, bacon pieces and pineapple in a pattern. 
• The larger pieces of pineapple are easier to skewer. 
• Fold thin bacon pieces over in half and arrange next to the chicken, 
• Be careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
• Grill kebabs until chicken reaches 155-160 degrees F. 
• Slather remaining 1/2 cup of BBQ sauce on kebabs when they’re nearly cooked. 
• Cover loosely with foil and let sit for 5-10 minutes before serving.

Raspberry Hot Chocolate Bars

These quick and easy granola bars get their flavor from a raspberry hot chocolate mix and raspberry M&M's. Thank you Inside Brewcrew Life

3/4 cup butter, softened
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
3/4 cup raspberry Hot Chocolate (I used Land O Lakes)
3/4 cup Raspberry M&M's
1 cup Kraft Chocolate Mini Mallow Bits
3 ounces White CandiQuik melted

• In a mixing bowl, beat the butter and sugar until creamy. 
• Add the vanilla and eggs and beat again. 
• Mix together the flour, oats, and salt and slowly add to the butter mixture. 
• Stir in 1/2 cup of the M&M's and the marshmallow bits.
• Spread mixture into a greased 9x13 pan. 
• Press the extra 1/4 cup of M&M's into the top of the batter. 
• Bake at 350* for 22 minutes. 
• Cool on a wire rack.
• Cut into 12 bars. 
• Drizzle the bars with melted CandiQuik. 
• Let set. 
• Store in a sealed container for up to 5 days.