Oatmeal Cranberry White Chocolate Chip Cookies

Cranberry and white chocolate is another one of those classic recipe combinations, and it's one that I absolutely love. The balance of sweet and tart is just so wonderful. I've had this particular recipe bookmarked for quite a while, and a Christmas cookie exchange at work gave me the perfect opportunity to try them. And I love them. And the best part? You can eat them for breakfast! They're just like a granola bar, with the oats and the dried fruit. (Okay...I am totally just trying to justify the fact that I had three of them this morning. So sue me.) I added a few ingredients to the cookies which worked very well, and they're reflected below in purple.


Oatmeal Cranberry White Chocolate Chip Cookies

Source: Allrecipes

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs

1 teaspoon vanilla
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

1/2 teaspoon orange zest
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate (I used a full cup of white chocolate chips)

1. Preheat oven to 375 degrees.

2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla. Combine oats, flour, salt, baking soda and orange zest; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate.

3. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Bratwurst, Potato and Cabbage Soup

Today was the first day of real snow in our part of Ohio. We've had a few days of flurries, but today it really came down outside. It started snowing midmorning, and as I type this at about 9:00 PM the snow is still falling.

It seemed like the perfect day to lounge around and cuddle, and after a few errands this morning, that's exacty what my son and I did for the rest of the day. We took a nap, we played, we napped some more, and we cooked a big pot of hearty soup to combat the chilly weather.

I had this soup on our menu last week and just didn't get around to making it then, but I'm glad I decided to fix it today. It was delicious and exactly what I was craving on a winter day like this one. It reminds me a lot of a cabbage and potato cream soup that my mom used to make, but I really liked the addition of bratwurst (casings removed, so it's really just like sausage).

I made a few changes to the recipe, which are reflected below in purple. To me, soup just isn't soup without some kind of stock and a couple of bay leaves, and I think without those additions (plus salt and lots of pepper) this would have been way too bland. I couldn't have made it without Andrew's help, of course:

Joe and I both really enjoyed this soup. It's a delicious winter soup, and absolutely perfect with buttered bread for dipping! As much as I'd like to keep the leftovers for myself, I'm taking them to my dad tomorrow. He's a huge cabbage fan and I think he'll really like this!

Bratwurst, Potato and Cabbage Soup
Source: Allrecipes

16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed (I used golden potatoes, so I left the skin on for texture)
1 onion, chopped
2 cups water (reduced to 1 cup)
2 cups chicken stock
2 bay leaves, fresh or dried
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
Salt and pepper to taste
4 ounces Swiss cheese, diced (I used shredded mozzarella because I didn't have Swiss, and it tasted fine)

1. In a large pot over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.

2. In the same pot, saute onions and potatoes for a few minutes in the bratwurst drippings. Add sausage, water, chicken stock and bay leaves to pot. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes.

3. Add 2 1/2 cups of the milk and heat slowly to just under a boil.

4. In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. Add salt and pepper to taste.

5. When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

Christmas Cookies

Oh, food blog, how I have neglected thee. Thanksgiving came and went, and I did some cooking, and my dad's 60th birthday party came and went, and I did some cooking for that, but nothing seems to have made it up here lately.

So. I feel like if I post this (because writing anything on one of my blogs is like writing it in stone, of course), I will actually buckle down and force myself to get baking. Yes, I am totally in denial that Christmas is almost here. Without further ado, here is the list of Christmas cookies you can keep an eye out for coming up soon:

• oatmeal cranberry white chocolate chunk cookies
• tiramisu cheesecake bars
• buried cherry cookies
• grasshopper squares
• Mom's Buckeyes
• Irish creme delights
• salty-sweet butterscotch cookies
• oatmeal cinnamon chip cookies

I have some other holiday desserts planned, too, plus some baking to do for a co-worker who just had his first baby, but I think if I pace myself I'll be fine. Look for the first two recipes on Monday, since I've committed to baking two dozen cookies for our holiday cookie exchange at work.

Bacon Cheeseburger Roll-Up

I was really looking forward to making this, because how could it not be fantastic? A bacon cheeseburger, all rolled up in a pizza crust? Um, YUM. Unfortunately, this recipe had a major problem. Way, WAY too much Velveeta. WAY. TOO. MUCH. I have nothing against Velveeta cheese, but apparently I do when it comes in large quantities. This would have been much better with less Velveeta, or with another type of cheese.

I made a few changes to the recipe -- added some seasonings, cooked things in a different order, etc. -- so below is my adapted version of this. You could totally roll up any hamburger ingredients you like in the pizza crust -- I think using swiss cheese and adding mushrooms would have been delicious. You could even put pickles or (seeded, patted dry) tomatoes in this. I'll probably make this again, but I'll use a different kind of cheese and play with the ingredients a little bit more.


Bacon Cheeseburger Roll-Up
Source: adapted from Kraft Foods

1 pound lean ground beef
4 slices bacon, chopped
1 small onion, chopped
Hamburger seasoning blend
Salt and pepper
1/2 pound (8 ounces) Velveeta cheese, cut into 1/2-inch cubes (seriously, if using Velveeta, USE LESS CHEESE)
1 package refrigerated pizza crust

1. Heat oven to 400°. Add bacon to cold skillet over medium heat and cook, stirring frequently. When bacon is about halfway to desired crispness, and onions. Season with salt and pepper. Cook about 3 minutes, until onions are tender and bacon is crisp.

2. Add ground beef to skillet. Season with salt, pepper and hamburger seasoning. Cook until no longer pink; drain. Return meat mixture to skillet. Add Velveeta; cook until melted, stirring frequently. Cool 10 minutes.

3. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into a rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

4. Bake 20 to 25 minutes or until golden brown.

Apple Chicken Chili

Every year, my company hosts a chili cook-off to benefit the individuals and organizations that we're sponsoring for the holidays. It's always a very big deal, building-wide, and it's so much fun to sample everyone's chili -- and to feel good about stuffing your face, since 100% of the proceeds raised go to support our holiday causes.

This year, I decided to enter a chili in the cook-off, but I didn't just want to make my regular old chili (which is very good!) -- I wanted to do something different. I found a Rachael Ray recipe for apple chicken chili in a recent issue of her magazine, and it sounded good, so I decided to go with that. I made it last night, and saved a small bowl for myself before putting the rest of the batch in the Crock pot.

The chili was good, but tasted like it was missing something. I've had this problem with Rachael Ray recipes before -- they're always pretty decent, but need some...something. So, I added some cinnamon (which works with apples, of course, and also with most Mexican flavors), and that was it. That took this chili from "pretty good" to "wow -- really good." The cook-off starts at 11:00, so I'll update later to let you know how Rachael and I do!

Apple Chicken Chili
Source: Every Day with Rachael Ray, September/October 2008

1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder, cumin and cinnamon. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese.

**UPDATE**

Well, I didn't win, but I would have come in fourth -- if prizes were awarded for fourth place, that is. Out of 15 chilies, that's not too bad. One co-worker asked me for the recipe, and the consensus was that this chili was "intriguing." Everyone seemed to like it. And it's the day before the OSU-Michigan game, so OF COURSE the winner was the person who made Jim Tressel's famous chili. So I don't feel so bad about losing out this time!