Oatmeal Cranberry White Chocolate Chip Cookies

My husband had a potluck at work this week, and when I went to look for this recipe, I realized I haven't made these cookies since I started my blog! This is one of those tried and true recipes that stands the test of time. The cookies are hearty from the oatmeal with a hint of sweetness from the white chocolate that perfectly balances the tartness of the cranberries. The pop of color makes them perfect for the Christmas holidays!

Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups dried cranberries
• 2/3 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda, and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Fold in dried cranberries and white chocolate chips.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes, or until golden brown. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature. These cookies age well!

Recipe adapted from Ocean Spray.

Honey Mustard Quinoa Salad

This salad is a bright and tangy addition to any backyard barbecue this summer!

Honey Mustard Quinoa Salad
Yield: 6-8 servings

Ingredients
3/4 cup uncooked quinoa
1 1/2 cups water

Honey Mustard Dressing:
 1/4 cup honey (or agave nectar)
 1/4 cup Dijon mustard
 1 Tbsp olive oil
 2 Tbsp rice vinegar
 1-2 cloves garlic, minced
 1/2 tsp ground black pepper
 1/2 tsp salt

1/2 cup dried cranberries
2 celery ribs, diced
2 carrots, peeled and diced

Directions
1. In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Combine all dressing ingredients in a small bowl and whisk until well combined.
3. Once the cooked quinoa has cooled completely, toss together with remaining ingredients and dressing. (Feel free to start with just a portion of the dressing and add more to taste. Store remainder in refrigerator for leftovers!)
4. Serve at room temperature or chilled.

Recipe adapted from Wendy Polisi.

Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.