Minestrone Soup

Yesterday was a cold cold day, a perfect evening for soup. So I made one of my husband's (and boys') favorites, Minestrone.

We're a BIG fan of Carrabba's restaurant. Every time, Andy orders either the Spicy Sausage and Lentil or their Minestrone - they're so flavorful and taste homemade! Every time we go, I'm trying to pick apart ingredients so I could match it at home. And let me tell you, this recipe rivals theirs. My husband said so (and we all know that he's not bias ;) This is a recipe from the Food Network.

Minestrone Soup

3 c. chicken broth
1-28 oz. can diced tomatoes
1-15 oz. can white cannellini or navy beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 c. onion, chopped
2 c. cabbage, chopped
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
salt and black pepper
2 c. cooked ditalini pasta
2 c. coarasely chopped fresh or frozen spinach defrosted
4 T. grated Parmesan or Romano cheese
basil springs, garnish, optional

In a slow cooker, combine brother, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top. Garnish with basil, if desired.

A few variations: The only change I made to the original recipe was adding cabbage, Carrabba's secret ingredient. What a HUGE difference! Initially, I chopped up a whole cabbage and then put only half into the soup. Then I froze the other half in a Ziploc bag so it was drop-in ready next time I wanted to make soup. Yesterday I used the frozen (already chopped) cabbage and it was absolutely perfect. Also, the recipe calls for ditalini pasta, but I use whatever's in my cupboard; yesterday it was orzo pasta, which looks like rice. My husband loves it. Finally, I begin with one can of chicken broth and then add a few more cans of water with chicken boullion. It stretches the broth and allows me to make a little more than a regular batch.

Soup is comfort food for the soul. Perfect on a chilly day or for a simple lunch. We had it with BLT sandwiches and it was wonderful!

The BEST Chocolate Chip Cookies. Ever.

The best chocolate chip cookie recipe - at least in my opinion - comes from Betty Crocker herself. The most basic and simple recipe is also the most delicious. But it's not just what you do, but how you do it. Be sure to read my tried-and-true tips below. The most important is timing.

Chocolate Chip Cookies
1 c. margarine or butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 egg
2-1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts (optional)
1-12 oz. pkg. semisweet chocolate chips
Heat oven to 375'. Mix margarine, sugars, and egg. Stir in flour, baking soda and salt (dough will be stiff.) Stir in nuts and chocolate chips. Drop dough by teaspoonfuls about 2" apart onto greased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly. Remove from cookie sheet. Makes about 6 dozen cookies.

Hints:

• I like using 1 stick of margarine and 1 stick of butter, when available. I feel like that combination turns out best. My opinion, though.
• I never add nuts, but that's just me. Chocolate chips alone are fantastic.
• The timer is set for 8 minutes and 20 seconds after putting in a tray of dough. I take it out seconds after the timer beeps, when I can see a very slight, light brown crust at the bottom. The centers will be soft. They will continue to set after you take them out to cool. If you wait to remove them from the oven when they are brown at the tops, they are already hard. Burned. Not good.
• Let sit on a cooling rack for at least fifteen minutes before moving to a serving tray.

Take it out when you see that slight light brown and you'll have a perfect cookie. Every time. Yummmm.

Corned Beef and Cabbage

This easy recipe is sure to please everyone at your table on St. Patty’s Day… or any day, for that matter! Just throw everything in the Crockpot and let it sit. Voila! Makes great leftovers, too.

Corned Beef and Cabbage

4.5# corned beef brisket
2 medium onions, quartered
1 head cabbage, cut in small wedges
6-8 red potatoes, quartered
1 bag baby carrots
½ tsp. pepper
3 T. vinegar
3 T. sugar
2 c. water

Pour contents of seasoning packet on brisket before putting in the Crockpot (cut meat to fit, if necessary.) Combine all other ingredients with cabbage on top. Cover and cook on low 10-12 hours or on high 6-7 hours.

Turkey a la King

I made this for dinner tonight, though I used chicken instead. It was fantastic - even my toddlers enjoyed it! The recipe suggests serving it over rice, noodles, biscuits or toast. I used a little trick my mom used to do: toasting bread inside muffin tins! I also added a whole bag of frozen vegetables (with lima beans, green beans, corn, carrots and peas) rather than just the frozen peas. It made for a more colorful and nutritious meal. Next time, I would need to add more chicken broth to the mixture (because of my increase in vegetables) so it will be a little more creamy. It's a perfect meal for all of those Thanksgiving leftovers, too!

Turkey a la King


1-3/4 c. mushrooms, sliced
1 celery rib, chopped
¼ c. onion, chopped
¼ c. green pepper, chopped
4 T. butter
¼ c. flour
1 c. chicken broth
1 c. milk
2 c. turkey breast, cooked and cubed*
1 c. frozen peas
½ tsp. salt
8 slices of bread

In a large nonstick skillet, sauté the mushrooms, celery, onion and pepper in 2 tablespoons of butter until tender. Combine the flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the turkey, peas and salt; heat through. Meanwhile, butter the bread on one side. Tuck inside a cupcake tin and bake at 350˚ for about 15 minutes. Serve the mixture inside the toasted bread, which will come out in the shape of a cup.

* Again, I used chicken in my recipe. I cooked the chicken breasts in the CrockPot on low for about 6 hours today; I sliced a small onion and sprinkled some salt and pepper as well as a little bit of water. Then I discarded the onions before I chopped it up for my dinner. Easy! (This recipe was taken from Taste of Home's Thanksgiving 2010 issue, page 69.)

Pork Chops with Pears

And thus begins another week of new recipes in the Sauer household. My husband is in HEAVEN!

This recipe caught my eye because of how simple it was. And it really was. The brown sugar and pears really gave it a nice flavor. My picture doesn't look half as nice as the one in the Taste of Home magazine (Thanksgiving 2010 holiday issue, page 5,) mostly because I had forgotten to take a picture ahead of time. My poor husband had to transfer his half-eaten pork chop to another dish to spoon a new one into his, then make his spinach and carrots look like he hadn't touched them. What a guy.

Pork Chops with Pears
1-15 oz. can pear halves
6 bone-in pork chops (3/4” thick)
3 T. butter
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 9x13” baking dish. In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered, at 350˚ for 40-45 minutes or until a meat thermometer reads 160˚. Yield: 6 servings.

Smokin' Filled Chicken Breasts

Okay, this has been my absolute FAVORITE one this week. You wouldn't believe the flavor in the cream cheese mixture! The Adobo seasoning plus the scallions give it such a rich taste. I like it even more than Chicken Cordon Bleu! I served it with asparagus, making it one of my favorite meals yet. The original recipe called for "1 tablespoon of minched chipotle pepper in Adobo sauce" but I replaced it with the Adobo seasoning and some pepper since I didn't have any. They also called for "1 cup panko - Japanese bread crumbs" but I simply used regular seasoned bread crumbs. Lastly, it called for cooked ham, but I just used 5 slices of deli ham that I chopped into little squares. Delicious! (Taken from the Taste of Home magazine, August/September 2010, page 24.)

Smokin’-Philled Chicken Breasts


1-8 oz. pkg. cream cheese, softened
½ c. smoked ham, cooked and finely chopped
2 green onions, chopped
1 T. Adobo seasoning
½ tsp. salt
½ tsp. paprika
4 boneless skinless chicken breast halves (6 oz. each)
1/3 c. all-purpose flour
1 egg, beaten
1 c. seasoned bread crumbs
¼ c. canola oil

In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of each chicken breast; fill with cream cheese mixture. Secure with toothpicks. Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, the dip in egg mixture and coat with crumbs. In a large skillet, brown chicken in oil; transfer to an ungreased baking sheet. Bake at 400˚ for 20-25 minutes or until a meat thermometer reads 170˚. Discard toothpicks before serving.

Fire Island Ziti

Another great one from the Taste of Home (August/September 2010 issue, page 46.) The secret is in those roasted tomatoes... absolutely delicious! You'll notice that I used penne pasta rather than ziti, just because that's my husband's favorite and that's what I had in my cupboard :) I thought my husband would get a speeding ticket on the way home when I heard I was making this! Don't worry. He didn't.

Fire Island Ziti

2 lbs. plum tomatoes, halved lengthwise
3 T. olive oil, divided
2 garlic cloves, minced
1 tsp. salt
1# ziti
2 c. fresh broccoli florets
1# Italian sausage links, cut into ½” slices
½ tsp. crushed red pepper flakes
1/3 c. grated Romano or Parmesan cheese

Toss the tomatoes with 2 T. oil, garlic and salt. Place cut side down in a 15x10” baking pan. Bake at 450˚ for 20-25 minutes or until tender. Chop when cool enough to handle (keep the skins.) Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. Drain ziti mixture and add a little salt; toss with sausage mixture. Sprinkle with cheese.

Louisiana Red Beans and Rice

This was another new recipe I tried this week and with success! I did make some minor adjustments to the original recipe, though. The original called for FOUR cans of kidney beans, which just proved to be too much; they also called for just one package of turkey sausage but next time, I'll be adding two. It's a lot like jambalaya. A great fast and delicious meal! I just cut it all up and throw it in the CrockPot. That's it! (Taken from the Taste of Home magazine, August/September 2010, page 59.)

Louisiana Red Beans and Rice

2-16 oz. cans kidney beans, rinsed and drained

1-14.5 oz. can diced tomatoes, undrained
2-14 oz. pkgs. smoked turkey sausage, sliced
1 c. chicken broth
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
½ tsp. crushed red pepper flakes
2 green onions, chopped
Hot cooked brown rice (about 4 cups)

In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until heated through. Stir before serving. Discard bay leaf. Sprinkle each serving with onions. Serve with rice.

Hamburger Noodle Bake

Here's another good one! I got it from my Taste of Home magazine, August/September 2010 issue, page 43. I'm making some minor adjustments to the recipe, but it's still essentially the same thing. I doubled it to suit our needs and thought it would be better with more green peppers. I also forgot to take a picture, but I'm sure I'll be making it again in the near future! If you get super curious, I could scan the photo from my magazine; I'm just feeling a little too tired at the moment ;)

Hamburger Noodle Bake

1 bag egg noodles
1# lean ground beef (90% lean)
1 medium onion, chopped
1-8 oz. can tomato sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1/2 c. cream-style cottage cheese
4 oz. (1/2 package) cream cheese, softened
2 green onions, thinly sliced
1 medium green pepper, chopped
1/2 c. sour cream
1/4 c. cheddar cheese, shredded

Cook the noodles according to package directions. Meanwhile, in a large skillet, cook beef, onion and green pepper until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sugar, salt, garlic salt and pepper. In a small bowl, combine the cottage cheese, green onion and sour cream. Drain noodles; place half of the noodles in a greased baking pan. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with shredded cheddar cheese. Cover and bake at 350F for 20-25 minutes or until heated through.

I'm making a few other new recipes this week from that same issue, so I'll be sure to keep you posted. My husband is LOVING this!

Mexican Lasagna

It's been more than a week that Andy and I have foregone fast food. And do you know what? We're doing great!

This has forced me to be more intentional about meals. I have to pack my husband's lunch the night before. I have to set out our breakfast. I have to bring a sandwich with me when I'm on the road. I have to know what I'm making for dinner the night before. And I have to start our dinner during the boys' nap. That's a lot of have tos, I know. But I cannot even begin to explain how much easier it is when it's all planned out!

Now that we're not snacking as much as before, we're HUNGRY when it's time for supper! So I like to have it (mostly) ready when Andy comes home. Doing it while the boys nap is the easiest solution for me. My toddlers love to watch me cook, but it's not always realistic to have four little arms grabbing at the stove or the large butcher knife when you're trying to put it all together. Don't get me wrong, I'd much rather relax, blog, or do crafts during their nap. But we've decided that eating well is a priority for our family, so this is what I've decided to do. I prep it in the afternoon, then set it aside. If it's a CrockPot meal, it's a no-brainer. But if it's something that goes in the oven, I just watch the time and it only takes a moment to preheat the oven and pop my ready-to-go dish inside. When Andy comes home, I finish working on the sides and dinner's on the table 15 minutes later!

Here's a favorite I made last night. A real winner. Andy's eating the leftovers for lunch today.

Mexican Lasagna


1 lb. ground beef
1 medium onion, chopped
1 lb. can petite-cut diced tomatoes
1-8 oz. can tomato sauce
1-4 oz. can diced mild green chilies
1 pkg. taco seasoning mix
*8 oz. sour cream
*1 lb. grated cheddar cheese
*flour tortillas, large package
Brown beef and onion in pan, then drain grease. Add all but starred ingredients. Simmer 10-15 minutes. Place ¼ cup of meat mixture in 9x13” pan. Reserve ½ cup of meat mixture. Cover with tortillas, then meat, then cheese. Repeat until finished (about three layers). Before adding last layer of tortillas, spread with sour cream. Put on last layer of tortillas and place reserved sauce of tortillas. Bake at 350* for 25-35 minutes.

I also made peas and green beans with it and my boys seemed to enjoy that along with the cooked tortillas!

Now, if I can only lay off the Halloween candy, I might be losing a little more weight... ;)

Monte Cristos

I know, I've been posting a lot of recipes lately. But with the busyness of the autumn season as well as preparations for upcoming holidays, I thought this was a perfect one to share! Well, that and I made it for dinner last night :)

Monte Cristos are the perfect breakfast-dinner. It's French toast with a kick: Swiss cheese, turkey, bologna and ham. My mom used to make these all the time on the weekends and now I enjoy making it for my family in a pinch. It's a hearty sandwich where you can add as much or as little as you'd like. Here's how...

Monte Cristos

8 slices of bread

8 slices of Swiss cheese

4 slices of bologna, turkey and/or ham

3 eggs

2 T. milk

cinnamon

maple syrup

Build your sandwich with the cold cuts. I like putting a piece of Swiss cheese at each end so it holds the sandwich together: bread, cheese, ham, turkey, bologna, cheese and bread. Set aside. In a medium-sized bowl, beat together eggs, milk and a few sprinkles of cinnamon. Add salt and pepper to taste. When your griddle is warm and greased, drop each sandwich in the egg batter - both sides - and then put on the griddle. Flip when the side is lightly browned. Serve warm and with maple syrup. Makes 4 sandwiches.

Enjoy!

Pasta con Broccoli

This is another very easy dish we enjoy any time of year! I make it when I didn't thaw out any meat ahead of time and I only have about 15 minutes before I'd like to have dinner on the table. It's sooo easy!

Pasta con Broccoli
1" pasta (penne and spaghetti are my favorites)
1 large bag of frozen broccoli
1/4 c. parmesan cheese
olive oil

Boil pasta according to package instructions. When it's finished, add the frozen broccoli to the water and let it cook a little longer (3-4 minutes) until tender. Then strain the pasta along with the broccoli. Put it in a larger bowl, tossing with some parmesan cheese and a few sprinkles of olive oil. Add salt to season, if you desire.

If you have some extra time, you could try adding chicken, sausage, or even sun-dried tomatoes. But this is just how my boys like it. So simple and so delicious.

Jambalaya: Our New Favorite

Summertime is a horrible time to use the oven. So instead, I'm constantly looking for new recipes that only use the stovetop. Taste of Home is my favorite cooking magazine and always has fantastic homemade recipes; that's where I found this. Let me tell you, taking thirty minutes from start to finish, it's been our favorite this summer!

Jambalaya Skillet
1/2# boneless skinless chicken breast, cubed
2 T. butter
1# smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4" slices
1-14.5 oz. can stewed tomatoes
1 c. chicken broth
1 medium green pepper, diced
1 medium onion, diced
1-1/2 c. uncooked instant rice
1/2 tsp. salt
1/2 tsp. hot pepper sauce
- In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired, and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings. Recipe taken from Taste of Home.

I use brown instant rice and if I'm planning on giving some to my boys, I'll leave out the hot sauce completely and we put as much (or as little) as we'd like. I also use diced tomatoes rather than stewed tomatoes. I'm not always a big fan of spicy things, but I love to douce my jambalaya in hot sauce! I've also been anxious to add shrimp too, but I'll have to save that for next time. With this meal, we never have leftovers for the next day. Enjoy!

Mom's Veggie Noodle Soup

I am convinced the soup is more than just food. It's a hug from your mom, a kiss from your dad, and better than any medicine a doctor can prescribe. It is food for your soul.

My mom makes soup for my boys all of the time and they love it! I feel like they even sleep better when they've had soup. When I realized how easy it was, I asked her to explain how she did it so I could make it for them, too. It is sooo simple. These measurements aren't strict at all, especially since my mom's not a fan of measuring cups :) but I wanted to give a rough idea of how much I put into my pot.

Vegetable Noodle Soup

6 c. water
1.5 tsp. chicken bouillon (or 2 cubes)
2 celery stalks, grated
1 carrot stick, peeled and grated
2 T. Barilla pastina
1 egg

Heat water in a pot and add celery and carrots. Stir in bouillon. When the water boils, add pastina and cook for about 6 minutes. Add 1 teaspoon of parsley. Then crack an egg inside and beat with a fork into the broth. Cool in a bowl, or add cold water to bring it to the right temperature.

I try not to use too much salt when I'm cooking for the boys, so I only put 1.5 teaspoons of bouillon. If I was making it for me and Andy, I probably would have put in more boullion and also used larger noodles such as egg noodles, etc. But hey, whatever works! I make one pot every few days and then reheat it for dinner each night. I'm also working on experimenting with other soups. I feed it to the boys when they're dressed only in their diapers to make cleanup a little easier as well.

I'll do almost anything to encourage a good night's sleep! :) Enjoy!

For Dinner Tonight

This is one of Andy's favorite recipes. The inspiration came from a favorite restaurant of ours, a mile from our house called Gar'Angelo's. We'd walk down to get their amazing Gorgonzola bread and colorful antipasta to celebrate the big and small milestones. When we decided on our bridal party, closed on our new house... ahh, the memories. But they closed a year ago, leaving us to find another favorite. Thankfully, though, I had worked to perfect Andy's favorite dish to recreate it any time, in our own home and for much cheaper!

Don't let it fool you. It is extremely easy, taking all of 10 minutes to prepare. I usually cook the sausage earlier in the day and have it all cut up before dinner time. That way, I just throw the rest of the ingredients together and cook the pasta when Andy gets home. You can make it as spicy as you'd like (and you don't have to add the Vodka if you'd prefer not to.) But it is delicious. Also, please do not tell my Italian grandmother that I use jarred tomato sauce. I may be only half Italian, but still, that's blasphemy to a true-blood :)

Enjoy!

Penne with Spicy Vodka Tomato Cream Sauce

1 # uncooked penne pasta
¼ c. extra virgin olive oil
4 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 jar of tomato sauce
¾ tsp. salt
2 T. Vodka
½ c. heavy whipping cream
¼ c. chopped fresh parsley
2-3.5 oz. links sweet Italian sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. In large skillet, heat oil over moderate heat. Cook sausage, then cut into smaller pieces. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomato sauce and salt; bring to a boil. Reduce heat and simmer 15 minutes. Add Vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve. Yield: 4 servings.

Amazing Recipe

My friend, Mary, made this for a Christmas brunch at MOPS last week. It was AMAZING! If you haven't already made a casserole for Christmas morning, you should try this one. It'll be on our table tomorrow!

Creme Brulee French Toast

Ingredients:

1 loaf French bread (or any crusty bread), buttered then cubed

1/2 cup unsalted butter

1 cup brown sugar, packed

2 tablespoons light Karo syrup

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla extract

1 teaspoon Grand Marnier (optional)

1/4 teaspoon salt

Directions:

Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth. Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need. Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread. Chill in the fridge overnight. In the morning: Let casserole come to room temperature. Preheat oven to 350°F. Bake uncovered 35-45 minutes. Edges will be puffed and golden.

Spritz Cookies

Spritz Cookies are among my favorite for the holidays! You do need a hand-held cookie press for it, but it is SO easy!

Ingredients:
1 cup butter, softened
1-1/4 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Food coloring, optional
Colored sugar and decorating candies, optional
 
Directions:
     In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well. Tint with food coloring if desired.

     Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Decorate as desired.

     Bake at 375° for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. Yield: 7-1/2 dozen.

Photo and recipe taken from Taste of Home:
http://www.tasteofhome.com/Recipes/Buttery-Spritz-Cookies?keycode=ZFB0912

Cranberry Cookies

I made these cookies for my brother-in-law's birthday yesterday and they were a hit! They're great for a fall day or even a nice taste to add to your Thanksgiving table.

Oatmeal Cranberry White Chocolate Chunk Cookies

INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing 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 dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.

Recipe taken from http://www.oceanspray.com/recipes/Oatmeal_Cranberry_White_Chocolate_Chunk_Cookies.aspx?id=1143&nid=9