Cranberry & Chocolate Chip Oatmeal Cookies

Ingredients

2/3 cup (150 mL) unsalted butter 
2/3 cup (150 mL) packed brown sugar 
2 eggs 
1 1/2 cups (375 mL) old-fashioned rolled oats 
1 1/2 cups (375 mL) all purpose flour 
1 tsp (5 mL) baking soda 
1/2 tsp (2 mL) salt 
1 pkg (6 oz / 142 g) dried cranberries 
2/3 cup (150 mL) white or semi-sweet chocolate chips, optional

Directions

Preheat oven to 375°F (190°C). 

Using electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. 

Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in the dries cranberries and chocolate chips. 

Drop by rounded tablespoons (15 mL measures) onto ungreased cookie sheets. Press each one down slightly.  Bake for 10 minutes or until golden brown. 

Makes 2 dozen large cookies. 

Cranberry Pecan Tassies

It's Cranberry season in Muskoka in Northern Ontario! These lovely berries are tart and crisp and great in desserts or to make Cranberry Sauce for Thanksgiving. These mini tarts are so delicious - they won't last long.  Easy to make as you press the dough into the tart pans.  Look for the tart pans that have sides that slant, or mini muffin tins. You could also make regular size tarts, but the little ones look so nice at Thanksgiving. 

Dough:

Blend 3 oz cream cheese and 1/2 cup unsalted butter (room temp)

Stir in 1 cup of flour.  Chill about one hour.

Shape into 2 dozen 1 inch balls.  Place in ungreased mini muffin pan - (shallow about 1 3/4" wide).  Press dough evenly against the bottom and sides.

Filling:

Beat together:

1 egg

3/4 cup brown sugar (or reduce to 2/3 cup)

1 tbsp butter, soft or melted

1 tbsp vanilla

1 tsp grated orange rind

Stir in :

2 Tbsp chopped pecans

1/3 cup finely chopped cranberries  (frozen, fresh or dried)

Spoon filling into pastry lined cups.  About 1 Tbsp of filling per tart

Bake at 325F for about 20 mins till filling is set and crust is light brown.  Cool in pans for 5 minutes and then remove to a rack to cool.

Makes 24 mini tarts or 12 regular tarts 

(You can use your own butter tart recipe and use this filling).

Thai Chicken Noodle Salad

Serves 6-8 
(Recipe can be halved)

Ingredients 

1 package of Chinese egg noodles - 200-300g

  or pad Thai rice noodles of preferable (follow cooking directions)

6 sliced green onions 
1 bunch fresh coriander (cilantro) about 1/4 cup chopped
1 package of fresh bean sprouts (optional)
2 grated carrots 
1/2 red pepper chopped or sliced
4 boneless chicken breasts * or 200g of prepared tofu


Dressing

(Shake in a jar till combined)

4 TBS soy sauce 
4 TBS peanut oil or sunflower oil
2 TBS sesame oil
2 TBS lime or lemon juice (fresh)
2 TBS sweet chili sauce

Cook the chicken either by poaching with a bit of ginger & garlic, or bake it gently (about 20 minutes at 350F).  Do not overcook or chicken will be dry.   
Cool the chicken and then slice it thinly across the breast.

Follow this link for the perfect poached chicken breasts - super easy! This is the best method to cook 

the chicken and you will discover many other ways to use poached chicken in recipes. 

Poached Chicken Breasts

Directions: 

Cook the egg noodles about 4 minutes or until done.  Run under cold water to rinse.  Then cut the noodles randomly with scissors.

If you are using the bean sprouts, make sure they are fresh and rinse and dry them prior to use. 

Combine the noodles, onion, coriander, sprouts, carrots, red pepper & chicken.  Then add the dressing and toss.  The salad can be done the day before serving, or at least a few hours before serving to allow the flavors to blend.

Variation: Add steamed asparagus, steamed green beans,  or snow peas and substitute shrimp for the chicken.  For a vegan option, use tofu which has been fried and cooled, or pre made ready to serve tofu.

Use grilled chicken, and baby romaine or iceberg lettuce instead of the egg noodles.