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e tangy tartness of the cranberries is nicely offset by the white chocolate chips the dough is a basic butter cookie dough with the cranberries and white chocolate chips added how can you go wrong they also look very festive for this time of year and are a nice change of pace from the chocolate and peppermint overload autumn cranberry white chocolate cookies ingredients 1 cup unsalted butter softened 1 3 cup light brown sugar packed 2 3 cup granulated sugar 1 egg 1 2 tsp vanilla extract 2 cups all purpose flour divided 1 tsp baking powder 1 2 tsp salt 2 3 cup old fashioned or quick oats not instant 2 3 cup chopped dried cranberries 2 3 cup white chocolate chips pre heat oven to 350 f line 2 baking sheets with parchment paper or a silpat in the bowl of your mixer cream butter on medium high speed for one minute add brown sugar and beat for one minute and then add granulated sugar and beat for one minute add the egg and vanilla and beat for one minute sprinkle 1 cup of flour the baking soda and salt over mixture on low speed mix until incorporated add the remaining cup of flour and mix until combined grind oats in a food processor or blender stir the oats into the cookie dough until well mixed gently fold in the cranberries and white chocolate using a cookie scoop or tablespoons drop dough onto baking sheet about 1 1 2 inches apart the cookies will spread slightly bake until the cookies begin to turn a pale brown on the edges about 8 to 10 minutes the cookies will be slightly soft allow the cookies to cool on the pan for 3 minutes an then transfer to a wire rack store in an airtight container for 3 days or freeze as with most drop cookies these can be flash frozen as dough and cooked at a later time yields 32 cookies source hannaford fresh nov dec 2012 eggnog cookies 10 monday dec 2012 posted by maeghan in cookies 3 comments tags christmas cookies eggnog eggnog cookies nothing says the holiday season to me like eggnog while there are definitely certain flavors that go along with december and christmas you can usually only get eggnog this time of year unless you make your own but i d still rather have that lush and fattening beverage when i can hid under a nice big sweater i stated to think why drink eggnog and eat sugar cookies when you could have eggnog cookies i did some searching and found this great recipe i decided that since these cookies are wonderful just as they are there was no need to frost them eggnog cookies ingredients 2 1 4 cups flour 1 teaspoon baking powder 1 2 teaspoon ground cinnamon 1 2 teaspoon ground nutmeg plus additional for garnish 1 1 4 cups white sugar 3 4 cup butter softened 1 2 cup eggnog 1 teaspoon vanilla 2 large egg yolks pre heat oven to 300 f line baking sheet with parchment paper or silpat in a medium bowl mix all of the dry ingredients together in the bowl of a mixer cream the butter and sugar together add the eggnog vanilla and egg yolks and beat on medium until smooth on low speed add the dry ingredients just until combined using a cookie scoop or tablespoon drop dough onto the prepared baking sheet one inch apart press the dough down slightly and sprinkle nutmeg over top bake for 20 to 25 minutes or until slightly golden brown remove from pan immediately and allow to cool on a wire rack yields 30 cookies source the north pole cookies for kids cancer 07 friday dec 2012 posted by maeghan in reviews 1 comment tags cookie exchange cookies cookies for kids cancer glad every december lots of folks head into the kitchen to make tons of cookies cookies for gifts cookies for dessert cookies for cookies sake and of course cookies for santa cookie exchanges are great fun because it can lessen the amount of cookies you make but you still have a great variety that is shared amongst friends this year i participated in glad cookies for kids cancer cookie exchange cookies for kids cancer is a non profit organization founded by parents inspired by their young son s fight against cancer it was started with the simple of idea of raising money and awareness and has blossomed into something bigger this holiday season make your kitchen the heart of your home by turning the simple act of baking into an opportunity to make a difference in the fight against pediatric cancer cancer claims the lives of more children annually than any other disease more than asthma muscular dystrophy multiple sclerosis aids combined so what exactly can you do you can go to cookies for kids cancer and register a bake sale or cookie exchange if you are already planning on having a cookie exchange at home or at work why not register it and send in the results of yours as well go ahead be good cookie also on the same site you can order and send cookies as a gift with proceeds going to cookies for kid s cancer i also encourage my readers to go and send a virtual cookie glad will donate up to 1 00 to cookies for kids cancer for each cookie sold exchanged or given this november and december 2012 up to 100 000 i am overjoyed with the turnout for my cookie exchange and will probably host a bake sale at a later date glad will be donating 1 00 for each cookie exchanged and there were over 200 cookies exchanged i will also be posting the recipes for the cookies shown in the next couple of weeks i have partnered with the glad products company through dailybuzz to help promote their food storage products i have been compensated for my time commitment to work with this product however my opinions are entirely my own and i have not been paid to publish positive comments thank you glad baked quinoa and chicken parmesan 05 wednesday dec 2012 posted by maeghan in freezer friendly poultry 2 comments tags baked dishes baked pasta dish chicken chicken parmesan gluten free quinoa tomato sauce baked pasta dishes are easy to make usually yield leftovers and please most everyone the problem is after a while they get a little dull and if you are trying to watch your figure our simply be more healthful having a baked pasta dish once or twice a week is not a good thing i have really wanted to try quinoa out but i needed to find something that would be very tasty on the first go since my husband and i love chicken parmesan i knew the only new thing would be the quinoa and it was my best shot at getting my family to like it i ll be honest the quinoa has no real taste and is definitely filling like a pasta there is a textural difference but if you take normal sized bites rather than trying to identify it you get over it very fast it was a win in our household and hopefully it will be in yours as well this recipe can also be gluten free if you omit the use of breadcrumbs or find gluten free breadcrumbs another win baked quinoa and chicken parmesan ingredients 1 tbsp olive oil 1 medium onion diced 3 cloves garlic minced 2 tbsp balsamic vinegar 1 15oz can tomato sauce 1 15 oz can diced tomatoes 1 4 tsp red pepper flakes basil and oregano to taste 1 cup quinoa 2 cups water or broth 1 lb boneless skinless chicken cooked 2 3 cup shredded mozzarella cheese divided 2 tbsp grated parmesan or romano cheese 2 tbsp breadcrumbs optional 2 tbsp fresh parsley chopped making the sauce heat a large skillet over medium heat and add the olive oil stir in the onion and cook until tender about 5 to 7 minutes add the garlic and cook until fragrant about 30 to 60 seconds add the balsamic vinegar and deglaze the pan cook until the vinegar is almost fully absorbed add the tomato sauce diced tomatoes red pepper flakes basil oregano and salt and pepper to taste bring to a low boil and simmer while the rest of the meal is prepared making the quinoa place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes place the quinoa and water or broth in a small sauce pan and bring to a boil if you are using only water you may want to add a little salt cover with a lid reduce the heat and simmer until cooked about 20 to 25 minutes cooking the chicken dice or cut the chicken into thin strips pan fry them in a little bit of oil and season as you would like you can also use breadcrumbs and prepare them that way as well however you would like the chicken prepared assembly if you skillet is big enough add the quinoa and chicken into the sauce and mix thoroughly otherwise add everything into a large bowl place half of the mixture in the baking dish and sprinkle with 1 3 cup of the mozzarella cheese top with the remaining quinoa mixture and then sprinkle the remaining mozzarella cheese on top add the parmesan or romano cheese on top sprinkle breadcrumbs on top if using cover with tin foil and bake for 15 minutes remove the foil and bake for about 10 additional minutes until the cheese is bubbling and lightly browned garnish with parsley and additional parmesan cheese if desired source elly says opa butternut date muffins 04 tuesday dec 2012 posted by maeghan in freezer friendly muffins toddler food 4 comments tags allergy applesauce breakfast butternut squash chickpeas dates freezer no eggs vegetarian it seems a lot of people have difficulty finding some filling healthy and tasty for breakfast most people don t have time to make a big breakfast and the idea of yogurt and fruit everyday gets old enter these muffins the sweetness from the applesauce dates and butternut squash make these extra tasty the chickpeas add fiber and allow the ingredients to bind so no eggs here we omitted the walnuts because of my daughter s nut allergy don t like butternut squash use canned pumpkin or sweet potato these are very moist so once they have cooled it is best to store them in the refrigerator these can also be frozen dust your knife with flour to make chopping the dates easier freeze ginger and then when you are ready to use it simply grate it comes out so much easier butternut date muffins ingredients 2 cups chopped butternut squash 1 cup whole wheat pastry flour 3 4 cup all purpose flour 1 1 2 tsp baking powder 3 4 tsp baking soda 1 2 tsp ground cinnamon 1 2 tsp ground allspice 1 4 tsp salt 1 cup rinsed and drained canned chickpeas 3 4 cup unsweetened applesauce 1 2 cup nonfat milk 1 3 cup canola or light olive oil 1 tbsp grated fresh ginger 1 tsp vanilla extract 1 cup finely chopped pitted dates divided 12 walnut halves steam squash until very tender about 15 minutes set aside to cool pre heat oven to 350 f and spray a 12 cup muffin pan with cooking spray or line with paper liners in a large bowl combine flours baking powder baking soda cinnamon allspice and salt place cooked squash chickpeas applesauce milk oil ginger vanilla and 1 2 cup of the dates in a blender or food processor and blend until smooth add this puree to the dry ingredients and mix gently until all of the flour has been incorporated if the mixture is too dry add a small amount of milk the batter should be thick but wet fold in the remaining 1 2 cup of dates divide the mixture among the prepared muffin cups top each muffin with a walnut half bake for 18 to 20 minutes or until a toothpick comes out clean allow to cool for 5 to 10 minutes in the pan and then transfer to a wire rack serve warm or at room temperature nutritional information per muffin 200 calories 31g carbohydrates 4g protein 8g fat 0 5g saturated fat 0 mg cholesterol 250 mg sodium 3g fiber source hannaford fresh magazine sept oct 2012 hot cocoa 29 thursday nov 2012 posted by maeghan in beverages 7 comments tags cocoa powder gluten free hot cocoa our bellies are stuffed and holiday shopping has begun people are decorating their houses and baking lots and lots of cookies here in kennebunkport we have a wonderful christmas celebration called prelude for two weeks our little town transforms into a perfect little norman rockwell picture we do tree lightnings caroling minstrels santa arrives by lobster boat lobster bakes at the firehouse check pancake breakfasts and horse drawn carriages check check it s cold outside and we all need something to warm us up making your own hot cocoa is so easy and just feels so much better than the packaged stuff sip it in a mug on your couch or pack a thermos while you hunt for that perfect tree either way stop and enjoy for a moment don t get caught up in all of the holiday stress just take a nice long sip and relax those other things will get done later hot cocoa ingredients 1 2 cup sugar 1 4 1 3 cup unsweetened cocoa powder 1 8 tsp salt 1 3 cup half and half 4 cups whole milk whipped cream or marshmallows in a medium saucepan stir together sugar cocoa powder and salt pour in the half and half and heat on medium cook until mixture comes to a boil stirring constantly lower heat to a simmer and cook for 1 to 2 minutes stirring constantly add milk and heat through stirring constantly do not allow the milk to come to a boil remove cocoa from heat and whisk until it becomes frothy serve with whipped cream or marshmallows source real mom kitchen date filled cookies 28 wednesday nov 2012 posted by maeghan in cookies freezer friendly tips 3 comments tags cookies date filled cookies dates dessert freezer sometimes when you are looking for something new it s best to take a look back one night i was chatting with my husband about wanting to try some different cookie recipes he mentioned one that his grandmother made that his father loved when i asked my mother in law about the cookies she said oh those are good when i called gram up for the recipe she had said she hadn t made them in ages but now that she dug the recipe out she would make some soon well i can see why these are beloved these are a nice change of pace from the chocolate and sugar laden cookies i ve had lately i had honestly never had dates in baked goods before and was pleasantly surprised these take a little time to go through and make them all but looks don t matter so you don t have to make them perfect the recipe makes a large batch of about 60 cookies so you will have plenty to share the dough freezes well before and after baking tip when cutting dried fruit dust your knife with flour this will allow the blade to go through the sticky fruit with ease date filled cookies ingredients filling 2 cups dates chopped 3 4 cup granulated sugar 3 4 cup water cookie dough 1 cup shortening or 1 2 cup unsweetened applesauce 2 cup brown sugar 2 eggs 3 1 2 cup flour 1 tsp baking soda 1 tsp salt 1 2 tsp cinnamon 1 2 cup water 1 tsp vanilla extract to make the filling simmer all of the ingredients in a small sauce pan until soft and thick allow to cool to make the cookie dough cream the shortening sugar and eggs in a mixer on medium high speed until thoroughly combined combine water and vanilla extract and add it to the creamed mixture mix the dry ingredients thoroughly and then add to the wet ingredients mix until combined assembly pre heat oven to 400 f line cooking sheets with parchment paper or silpat drop one heaping teaspoon of dough on prepared sheet and pat it down slightly add one and a half teaspoons of the cooled filling on to the dough taking care that it stays on the ...