Cranberry Hootiecreeks

Ok, so the name may be a little unusual - but these cookies are to die for! A combination of dried cranberries, white chocolate, pecans and oatmeal - what else can you ask for in a cookie? The recipe is compliments of a coworker's wife.

1 cup butter, softened

2 eggs

2 tsp vanilla

1 cup rolled oats

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

2/3 cup sugar (granulated)

2/3 cup brown sugar

1 cup dried cranberries

1 cup white chocolate chips

1 cup chopped pecans

Cream together the butter, eggs and vanilla until fluffy. Add in the remaining ingredients and MIX BY HAND!

Drop large spoonfuls onto a cookie sheet lined with parchment paper. Bake 8 - 10 minutes at 350 degrees. Cook on a wire rack.

Hunter's Delight

To celebrate the first day of winter, I decided to make a crockpot stew. Here's a recipe for a stew I found in the October & November 2008 issue of Taste of Home. It calls for venison but since my father-in-law hasn't gotten a deer this year, I substituted with lean beef cubes instead.

1/2 lb sliced bacon, diced

2 1/2 lbs red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lbs boneless venison steak, cubed

2 cans cream-style corn

3 Tbsp Worcestershire sauce

1 tsp sugar

1/2 to 1 tsp seasoned salt

In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt slow cooker. Top with venison and bacon.

Combine the corn, Worcestershire sauce, sugar and seasoned salt in a medium sized bowl; pour over top of the meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

Italian Appetizer Bites

I saved this recipe from a Family Circle magazine a couple years and have only made it one other time. It's so quick and easy and it was gone in no time!

2 pkgs refrigerated crescent rolls

1/2 lb sliced deli salami

1/2 lb sliced provolone cheese

1/2 lb sliced boiled deli ham

7 eggs

1 cup grated parmesan cheese

2 jars (12 oz each) roasted red peppers, drained

Preheat oven to 350 degrees. Coat a 13x9x2 inch glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the dish. Pinch seams together with fingers.

Cover rolls with half the salami, provolone and ham. Lightly beat together 6 eggs and Parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake for 25 - 30 minutes. Cool for 1 hour; cut into 32 squares and serve.

Garlic Cheddar Chicken

My friend Julie shared this recipe with me and I was kinda on the fence about it - but after making it last night. - OH.MY.GOD! It was so good! Definitely will be on the menu many more times.

1/2 cup butter (I only used 1/4 cup)

4 cloves garlic, minced

3/4 cups dry bread crumbs

1/2 cup freshly grated parmesan cheese

1 1/2 cups shredded cheddar cheese (I used 3/4 cup)

1/4 tsp dried parsley

1/4 tsp dried oregano

1/4 tsp ground black pepper

dash of salt

4 - 6 skinless, boneless chicken breast halves - pounded thin

Preheat oven to 350 degrees. Melt the butter in saucepan over low heat, add garlic and cook until tender, approximately 5 minutes.

In a shallow bowl, mix the bread crumbs, cheeses and seasonings. Dip each chicken breast in the garlic butter to coat; then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining buttter and top with remaining bread crumb mixture.

Bake 30 minutes or until chicken is no longer pink and juices run clear.

Sausage & Tomato Rigatoni

From Kraft Food & Family magazine.


4 cups rigatoni
1 lb Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup sun dried tomato salad dressing
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese


Cook pasta according to package. Meanwhile, brown sausage in a skillet; drain. Stir in onions and tomato paste, cover. Cook 15 minutes or until onions are tender and sausage is cooked through; stirring occasionally. Stir in dressing.

Toss sausage mixture with pasta. Garnish with parsley and cheese.