cranberries

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

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I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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Ingredients:
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.

Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.

Old Country Store Brussels & Kale Slaw

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When I think of salads, I typically think of summer.  This, however isn’t your typical salad.  In fact, it’s more of a slaw… a fall slaw.  I like the sound of that; heck, it almost rhymes.  But not quite.  Anywho, if you’ve ever visited Cracker Barrel Old Country Store for dinner, you may have had their Brussels Sprouts N’ Kale Salad.  If so, this will be very familiar.  I’m not sure what exact ingredients their version has, but I think I hit it pretty close.  Mine has shredded Brussels sprouts, kale, dried cranberries and pecans, just like theirs.  I kicked it up a notch, though, with addition of finely diced apples, red onion, and a maple vinaigrette.  What says Autumn more than apples, pecans, cranberries, and maple?  Nothing, folks.  This is the perfect Autumn/Fall/Holiday Salad/Slaw/Side.   ~Erin

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Ingredients: 

  • 1/4 c. extra virgin olive oil
  • 1/3 c. maple syrup*
  • 2 T. apple cider vinegar
  • 2 tsp. dry ground mustard
  • 1/2 tsp salt
  • 1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed
  • 3 c. chopped kale
  • 2 apples, cored & finely chopped
  • 1/4 of a red onion, finely chopped
  • 1/4 c. dried cranberries, coarsely chopped (or more if not following WW)
  • 1 oz. pecans, toasted if desired & chopped

Instructions: 

  1. Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).
  2. Shred the Brussels sprouts, preferably using a food processor.
  3. In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.
  4. Pour the dressing over top and stir.  I like to add it gradually and stir, so as not to overdress the slaw.
  5. Top with chopped cranberries and pecans.
  6. Chill until ready to serve; toss to redistribute dressing before serving.

WW Freestyle Info.:  This recipe makes 8 1-cup servings at 6 points with regular maple syrup. With sugar free maple syrup, it’s 4 points per 1-cup serving.