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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂


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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

GOAT CHEESE STUFFED TURKEY TENDERLOIN

There isn’t much to say about this dish other than it speaks for itself with how delicious and easy it is to make. You can always use chicken breast if you like but I’ll admit I get kind of bored with chicken some times. I’ve had a thing lately for dried cranberries in my salads like my latest BBQ Rib Super Green Salad and so I thought I could advance this yummy relationship and put it into a main dish. Cheese and dried fruit have been a perfect marriage since the beginning of time, so you can’t go wrong with this version of stuffed turkey.

 

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GOAT CHEESE STUFFED TURKEY TENDERLOIN
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Slice each turkey tenderloin horizontally through the center creating a pocket. Make sure to leave at least a half an inch thick border of the turkey around the edges to help create a secure pocket for stuffing.
  2. Combine the herb goat cheese and dried cranberries in a small bowl. Spoon the mixture into the pocket of each turkey tenderloin until they're packed tight.
  3. Spray a baking dish with cooking spray and place the turkey in the dish. Sprinkle the tops of the turkey with salt, pepper, and thyme then drizzle with olive oil.
  4. Bake at 375 F degrees for about 30 minutes.

BBQ RIB SUPER GREEN SALAD

This is not a chick salad. Although if you love salads, you’ll go crazy over this one. If you’re not a salad person, this one in particular may just convert you. Typically people throw a few things together like your standard tomatoes and croutons over iceberg lettuce with some store bought dressing and call it a salad. No. Just NO! You deserve better than that and so does your health. So leave it to me to create something where we can compromise a little splurge and some good health all in one. Besides, Spring time is right around the corner. Perfect for a recipe like this!

I must say really good smokey ‘n sweet BBQ pork ribs remind me of my childhood when my Dad would make them in the Summer time. Nowadays these aren’t really something I eat much of at all if ever but I recently had a craving for them and got a full rack. It only took half the rack to satisfy my itch. With another half rack left, like any other leftover meat I have hanging around in the fridge, I turn into a big chopped salad. Thus this BBQ Rib Super Green Salad. It’s literally sweet, salty, smokey, bitter, tart, savory and satisfies every taste bud on your tongue.


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BBQ RIBS SUPER GREEN SALAD
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Toss everything together in a large bowl and serve.

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


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CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.