Cranberry White Chip Oatmeal Cookies

Heat oven: 350F bake 9 to 12 minutes

Line cookie sheets with parchment paper

Ingredients:
3/4 cup butter, softened
1 tsp vanilla
1 egg
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crisp rice cereal
1/2 cup white vanilla chips
1/2 cup sweetened dried cranberries
1/2 cup rolled oats

In a large bowl, combine butter vanilla and egg - beat well
Add sugars - beat additional couple minutes
Add rest of dry ingredients - mix until well blended
Drop by spoonful onto cookie sheets
Bake at 350 for 9 to 12 minutes or until edges are golden brown
cool 1 minute, remove to cooling racks.

Cranberry-Pecan Bars

350°F YIELD: 36 bars

1 cup all-purpose flour
2 tbsp. Sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
1 ¼ cups sugar
2 tbsp. All-purpose flour
2 beaten eggs
2 tbsp. Milk
1 tbsp. Finely shredded orange peel
1 tsp. Vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tbsp. Sugar. Using a pastry blender, cut in the margarine till mixture resembles coarse crumbs. Stir in ½ cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2” baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile in a large mixing bowl combine the 1 ¼ cups sugar and the 2 tbsp. Flour. Stir in the eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and ½ cup pecans. Spread over partially baked crust. Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.

Family Fave - Cranberry Ring Mold

(Doubled Recipe - may be cut in half)

1 - 3oz package Cherry Jello
1 - 3oz package Black Cherry Jello
1 cup sugar
1 - 18oz can Crushed Pineapple
2 cups hot water
2 Tbsp Lemon juice
2 cups ground fresh cranberries (whole bag - frozen)
Large orange - seeds removed

Drain Pineapple - reserve syrup. Add enough water to syrup to make 1 cup.
Dissolve Jello & sugar in hot water.
Add reserved syrup & lemon juice.
Chill until partially set.

In a food processor - grind entire orange (skin & all)
add frozen cranberries - continue grinding until all finely ground

Add pineapple, cranberries & orange to partially set jello into a 10 cup ring mold. Chill overnite. makes 8 to 10 servings.

Notes: original recipe called for 2 cups of sugar - we cut to 1.
Jello flavors can be changed to what you like, but cranberry jello makes it kinda boring.