White Chocolate Cranberry Cookies

I found this recipe online about a year ago, saved it, but now can’t remember where I found it. I’m making cookies for a sorority alum cookie exchange that’s tomorrow night. Thought I’d share the recipe. Seems yummy from my taste of the dough! I’ll post pics later. I doubled the original recipe to make approximately 5 dozen fairly large cookies.
5 c flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c butter, softened
2 2/3 c sugar
4 large eggs
3 c white chocolate morsels
2 (6 oz) packages of sweetened dried cranberries

Combine flour and next 3 ingredients; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350 for 10-14 mins or until lightly browned on bottom (closer to 15 in my oven). Remove to wire racks to completely cool. Enjoy!

Crockpot Chicken Stuffing

My friend Brooke at work made this last weekend and said she knew we would love it too. It’s in the crockpot now! So I’ll update later with pictures and yumminess info! UPDATE: It was awesome! We ate it after 7 hours, but I think 6 was probably enough to make it delicious. We’ll definitely make it again and maybe add more cranberries next time.

4 chicken breast

1 can of cream of chicken/cream of celery or cream of mushroom soup (I used cream of mushroom)
1/3 cup of milk
1 package of stove top
1 2/3 cup of water
1/2 to 3/4 cup of dried cranberries
Place chicken breast on the bottom of crockpot. Mix creamed soup with milk and pour on top of chicken breast. Mix stove top with seasoning package, water and cranberries and pour on top of chicken and soup. Cook on low for 6 to 8 hours.

Chicken Cranberry Ranch

This has quickly become one of Jason & I’s favorite recipes. I can’t remember who posted it first on the nest, but I’m so glad they did!
boneless, skinless chicken breasts cut into bite-sized pieces
can of whole cranberry jelly
1/2 jar of ranch dressing (I just squeeze until the mixture is pink)
1 packet of dry onion soup mix
preheat oven to 350 degrees.
mix the onion soup mix, ranch & cranberry jelly in a small bowl.
cut up the chicken. mix in the bowl.
pour into 9×13 and bake for 1 hr.
We usually serve this over brown rice. The original recipe is for up to 3 or more lbs of chicken but I usually make it with about a lb and just pour the rest of the sauce over the rice. Enjoy!