1. Mix together the cranberries and sugar, and set aside.

   1 1/2 cup	dried cranberries
   2 Tbsp	sugar

    

2. Mix together the flour, baking soda, dried oats, sugar, and brown sugar.

   2 cups	flour
   1/2 tsp	baking soda
   2 cups	dried oats
   1/2 cup	brown sugar
   1/2 cup	white sugar

    

3. Add melted butter to the flour mixture until nice and crumbly. Set 1 1/2 cups of this mixture aside for the toping, the remaining will be used for the crust.

   1 cup

   melted butter

     

4. Press the flour mixture into a 9″x13″ greased pan. Bake the crust for 15 minutes at 350 degrees.
5. while the crust is baking, make the caramel sauce. On medium heat, cook the butter and brown sugar, once combined add the heavy cream. Let it cool. There will be extra caramel, so we usually bottle it for later.

   1/2 cup	butter
   1 cup	brown sugar
   1/2 cup	heavy cream

    

6. Over low heat in a nonstick pan, toast the pecans. Chop them into tiny pieces

   3/4 cup

   pecans

    

7. Time to construct the bars; spread the pecans and cranberries over the crust. Cover with caramel sauce and then the remaining flour mixture.

   1 cup

   caramel sauce

      

8. Bake for 20 minutes until golden and bubbly. Let them cool slightly before eating.

These cookies are fun to make, easy, and very satisfying. Oh, and they’re cute too. Here’s the game plan, kids.

The Cookie: The first step is to make the cookie batter. Start by creaming the butter and sugar, followed by the egg and vanilla. Once well combined, alternate the addition of the dry ingredients with the sour cream. Mix until you reach a smooth consistency.

  

The Glazes: There is a chocolate (the black) and a vanilla (the white) glaze. Start by mixing the following ingredients.

Split the glaze into two cups/bowls. In one add cup add unsweetened cocoa powder until it is chocolatey enough for you. Start with 1 tablespoon - but I sometimes do up to 5 tablespoons. Again, it depends on your taste.

The Assembly: Start with the white glaze, and using a butter knife apply the glaze to 1/2 of each cookie. Next add the chocolate glaze to the other halves. Let them set for about 15 minutes and then serve.

Ok, now go share! That’s half the fun.

You will need the following ingredients:

I suggest just getting all the ingredients out, because once you get started, it goes pretty fast.

1. In a pie dish or plate, combine the flour, cornmeal, onion powder, salt, and pepper. Stir with a fork. This will be used to coat the chicken and make it crispy.
2. Pound each chicken breast until about 1/4″ thick between two pieces of plastic wrap. Repeat for all chicken breasts.
3. Next heat the oil in a sauté pan over medium-high heat.
4. Dredge each pounded chicken breast in the flour mixture and put in the pan. Repeat for all chicken breasts.
5. Cook for 1-2 minutes per side, and then remove and put on a wire rack so the crust does not get soggy.
6. Once all the chicken has been removed to cool, sprinkle 2-3 tablespoons (depending on how thick you like your sauce) into the sauté pan and stir quickly so it doesn’t get lumpy.
7. Slowly add the wine, followed by the chicken stock and lemon juice.
8. Let it cook to the right consistency. Taste and modify to your liking. For example, Karl likes it really sour, but normal people like it pretty balanced.
9. Add the chicken back to the pan, and garnish with slices of lemon.

First we mix the butter, peanut butter, and sugars together, and well mixed.

Next mix in the eggs and vanilla (left below). Finally mix in the baking soda and flour (right below).

The last step is to stir in your favorite chunked chocolate chips. Plop them on the baking sheet and cook for 9 - 11 minutes at 350 degrees Fahrenheit.

Once the bottoms start to golden they are done. Let them cool, and fill the cookie jar!

Preparations: First we prepare the rub, the foil to cook the ribs, and the freezer bags to save the extra in the freezer for up to 2 months.

Mix all the seasonings mentioned above in a small bowl or jar. I suggest starting with the amounts of the seasonings I have above, taste it, and adjust to your liking.

Next, cut 6 sheets of foil (about 18″ long) to wrap each half rack of ribs. The foil locks in all the natural flavors when the ribs are on the BBQ.

Rub the Ribs: Remove the rib membranes as much as possible. Using the rub prepared above, literally rub in the seasonings on both sides of all the ribs. We usually buy a Costco pack of ribs (1 pack comes with 6 half racks).

Once all the ribs are all rubbed up, individually wrap each half rack in a foil sheet that you have prepared.

Next, send your husband out to put the ribs on the BBQ. Tell him to leave them on there for 1 hour at 225 degrees Fahrenheit.

After the hour, pull them off and let them cool for 15 minutes. Put aside the rack that you want to eat right away.

Saving for Later: Label 5 baggies with reheat directions and the date the ribs are prepared. Once the ribs are cooled put each rack into its own freezer bag (remove the foil). Add 1/4 cup BBQ sauce to each bag. Remove the air from the bags, and put them in the freezer.

When you are ready to eat the ribs, remove them from the freezer and let them thaw in the fridge. Then follow the following steps to finish them off.

Time to Eat - Finishing the Ribs: Now it’s time to finish the ribs. You can do this step immediately following the dry rub BBQ process or after they have been resting in the freezer.

Open up the foil pouch (or create one if the rack precooked from the fridge), baste the ribs with BBQ sauce. Allow to cook on the BBQ at 325 - 375 degrees Fahrenheit for 15 - 20 minutes.

Whip out your napkins and paper towels because the ribs are ready to eat. These ribs just fall off the bone with the two phase BBQ process. The first is slow cooking the dry rub flavor into the rub, and the other (either now or later or both) is BBQing the sauce into the ribs. Precooking the ribs (phase 1) makes this recipe very time friendly later on - just think you can have very flavorful slow cooked ribs in 15 minutes once they are reheated. Enjoy!

1. Using your favorite mug, microwave the water for 2 minutes.
2. Add the green tea bag. (My favorite is the Lipton 100% Green Tea, Tea Bags). Let it stoop for a few minutes.
3. Add the lemon juice, the lemon peel, and honey. Adjust to taste.

You really can’t go wrong with this recipe. It’s delicious.

Cake: Mix all the ingredients according to the packaging. Distribute the batter into 24 cupcake liners.

Bake them in the oven, and check on them 2 minutes before the expected finish time using the toothpick trick. Set on a cooling rack to cool completely (about 15 minutes).

Frosting: The frosting must be home made. Store bought frosting is full of trans fat, and lacks true butter cream flavor. I got this recipe with a Williams-Sonoma Easter Bunny pan. We loved it so much, we have been using it ever since.

Using the whisk attachment on the mixer, add all the above ingredients. (Note: cover the bowl before turning on the mixer to prevent powdered sugar everywhere). Add additional milk if necessary to achieve the desired consistency.

Now that the basic butter cream frosting is complete, it’s time to color it. We made 25% of the frosting into black, and 75% of the frosting orange. Black can be bought at the grocery store - just add a few drops, with a couple teaspoons of cocoa powder to achieve black. Orange is a mix of red and yellow added to the white frosting. Add a few drops at a time, mix, and repeat until you reach the right color.

Construction: This is the fun part, and where the husband gets to help out. First frost the cupcakes with the vibrant orange. Next, Using the black frosting in a pastry bag or gun, add the design of your (husband’s) choice to the top of each cupcake.

And that’s it. It’s hard to go wrong with the designs. They are delicious, fun, and easy.  I stacked them on my favorite cupcake tree, and they are ready to be eaten (most likely with our coworkers).

In any case, here is my recipe for chicken pot pie. It has evolved from at least four recipes from some of my favorite cookbooks.

Filling: The filling is completely adaptable to whatever your tastes are in the mood for. Today I just happened to have onions, carrots, green onions, and egg noodles on hand. Well you get the idea.

3 cups	cooked egg noodles
2 whole	chicken breasts
1 sliced	carrot
1 sliced	onion
1/2 cup	flour
1 Tablespoon	garlic
3 cups	chicken broth
1 cups	heavy cream
1 tablespoon	Italian seasoning
1 teaspoon	thyme
to taste	salt and pepper
1 sliced	bunch of green onion
1 cup	white wine

In a large saucepan, cook the chicken breasts (cubed), until fully cooked.

Remove the chicken, and in the same pan add the garlic,  sliced carrot and sliced onion. Cook for about five minutes, and then add the flour. Stir vigorously. Slowly, add the wine until absorbed into the mixture.

Add the chicken broth and heavy cream. Turn the heat down to low and let simmer for about 10 minutes. Once the desired consistency is reached, add the seasonings, cooked chicken, green onion, and pre-cooked egg noodles.

Crust: This is the most basic pie crust recipe, I use it for all my pies, so why not chicken pot pie? It is reliable, perfectly textured, and quick n’ easy.

2/3 cup + 2 Tablespoons	Butter
2 Cups	Flour
1 Teaspoon	Salt
4 -5 Tablespoons	Water

Using a fork, mix the butter, salt, and flour until flakey. Slowly mix in the water until mixed. Do not over work the dough. Split the dough in half, and roll into two thin sheets.

Construction: Now it’s time to make it all happen. Line the first sheet of dough in a glass pan (ungreased). Add all the filling and cover the entire top with the second sheet of dough. Crimp the edges.

Brush with an egg wash (egg, pepper). Bake the pot pie until the dough is cooked (since the inside is already hot and cooked). It takes about 15 minutes.

1 lb	sliced beef (flank steak, or chuck)
2 teaspoons	olive oil
to taste (1 teaspoon)	salt & pepper
1 - 3	sliced vegetables (onion)
to taste (2-3 teaspoons)	favorite seasonings

On medium-high heat, sautee your favorite vegetable(s) with olive oil for about 5 minutes, or until soft. Add salt and pepper to help the sweating process.

Push the vegetables to the side and add the sliced beef. Cook for about 5 minutes until meat appears cooked. Add the lime juice to pick up the bits that stick to the bottom of the pan. Season your meat & vegie mixture to taste. (Here are my favorite fajita seasonings, but feel free to substitute for your personal favorites).

Cook for another minute, and your fajita meat is done. Use tortillas & toppings of your choice and enjoy your homemade fajita after just minutes. We like guacamole, salsa, shredded cheddar cheese, and flour tortillas - but be creative!

This recipe is from the back of Baker’s Unsweetened Baking Chocolate, with a little spin to it (no pecans, yes chocolate chunks). All you need is a spatula and a bowl. Here are the ingredients suggested by Baker’s:

In a microwaveable bowl, microwave the butter and chocolate for 2 minutes. Watch it carefully to ensure the butter does not burn. After two minutes, the chocolate will still hold its shape, but that’s ok. Mix until the chocolate is completely smooth.

Mix in the sugar, then the eggs until well incorporated.

Mix in the flour and chocolate chunks.

Pour the brownie batter into a 13″ x 9″ greased pan. Bake at 350 F for 25 - 30 minutes.

Let them cool for about 20 minutes (if you can wait that long), slice into 24 squares and share (some)! Cover the pan with plastic wrap. I can honestly say these are the best brownies I have ever tasted. The store bought mixes just don’t deliver the same amount of rich chocolatey-ness. If you haven’t made homemade brownies before, now is a good time to start.