Oatmeal Cranberry Chocolate Chip Cookies By:Hannah

Ingredients:

1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
2 cups old-fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries ( put in 2/3 cup if you like more cranberries)
1/2 cup chocolate chips (if you like it really sweet the frosting will do the trick don't add more chocolate chips.)

Directions:

Preheat oven to 375 F.

Using an electric mixer, beat the butter and sugar together in a medium mixing bowl until light and fluffy. Add the 2 eggs and vanilla extract and mix well.

In a large mixing bowl combined the oats, flour, baking soda, ginger, nutmeg, cinnamon, cloves, allspice, and salt- and mix together well. Add the butter mixture and mix together well with a wooden spoon or spatula. Stir in your cranberries and chocolate chips.

Drop a large Tablespoon full of mixture onto a ungreased cookie sheets. Bake for 10-12 minutes or until cookies are lightly golden brown on top. Cool the drizzle on the frosting, it's real sweet so a little goes a long way.

Home made Almond Frosting:

1 Tbs butter, softened
1 Tbs milk
1 tsp Imitation almond extract (it has to be imitation or it will not taste right do not use pure almond extract)
1 cup shifted powdered sugar (add a little at a time while stirring- you may not need it all or you may need more)



Personal Comments:
I loved loved loved this cookie. I like cranberries but some times cookies have to many so the 1/2 cup was perfect for this cookie. I'm not a sweet person and because I know the frosting is really sweet all it's self I only put 1/2 cup of chocolate chips. I found that to be the perfect move as well, I was able to enjoy the different taste of all my seasonings and still get that sweet kick. Of course this is getting a 5 out of 5 stars from me!!!!!!!

Vinegar Cabbage slaw by: Debra

you will need:

3 cups shredded cabbage

1/2 cup shredded carrots

2 Tbs sugar

3 Tbs Apple cider vinegar

1 tsp salt

1 tsp pepper

Directions:

Mix together the sugar, vinegar, salt and pepper till sugar is desolved. Place cabbage and carrots in serving bowl and pour vinegar mix over cabbage and mix well.

Personal comments:

This is a long time dish in my home- I'm not a fan of vinegar but love this salad it's very refreshing. 5 out of 5 stars!

Garlic with Rosemary and Lemon Crusted Chicken by: Hannah

Ingredients
2 ½ pounds boneless, skinless chicken breasts
4-6 cloves garlic, crushed (or 1 Tbs garlic powder)
3 tablespoons dried rosemary leaves
3 tablespoons vegetable oil
1 tsp lemon zested
salt and pepper
1 cup bread crumbs

Directions

Preheat oven to 450 degrees F.

Mix together the garlic, rosemary, lemon zest, and bread crumbs- set aside.

Lightly cover chicken with oil season lightly with salt and pepper, and cover with the bread crumb mix. Place chicken on tin foil covered cookie sheet and place in oven. Cook for 20 min or until chicken is cooked.

Personal Comments:

I will be making this again 5 out of 5 stars!

Geen Bean Cassarole by:Hannah

Ingredients

2 cans green beans

1 can cream of mushroom chicken

1/2 cup milk

1/4 tsp pepper

1-2 Tbs dried onion flakes (or you can do the traditional fried french onions.)

Directions:

Pre heat oven to 375

Place all above ingredients in a cassarole dish and mix together.

Place in oven for 10 min.

Personal Comments:

Loved loved loved this. I shopped for french onions but it was to expencive so i used some dried onion flakes i had at home- it was perfect!!!!!!! I want more 5 out of 5 stars!

Sweet Potato Cassarole by:Hannah

Ingredients
1 cups heavy whipping cream
1 can cream of chicken soup
2-3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Freshly ground black pepper
1 /3 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Whisk together cream and soup and set aside.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with pepper. Repeat with the remaining potatoes, cream, and pepper to each layers. Sprinkle top layer with a light layer of shredded sharp cheddar cheese.

Cover and bake for 30 minutes, remove cover and continue baking for 30 minutes, or until the potatoes are cooked through and the top is browned.

Personal Comment:

It's different but I liked it- everyone in my family loved it. I've changed a few things before posting it so till I make it again I gave it a 4 out of 5 sarts