Oatmeal Cranberry White Chocolate Chip Cookie Bars

These cookies must be good.  I made them yesterday and there are none left today, actually there were none left last night.  No, I was not being a pig.  My family came for a quick visit and we went out and ate a huge dinner.  After dinner we ate these cookies for dessert.  My dad ate about twelve of them.  There were only two left on the plate, so we bagged them up and sent them home with them.  Tonight my mom already called me and told me she had just looked at my blog looking for the recipe since my dad liked the cookies so much.  So mom here is the recipe.

Oatmeal Cranberry White Chocolate Chip Cookie Bars

1 cup butter, room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 & 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
3 cups old fashioned rolled oats
1 cup white chocolate chips
1 cup dried cranberries

In a mixer cream together the butter, both sugars, egg, and the vanilla extract.

Then add the flour, salt, and baking soda.  Mix until just combined.  Add the oats and mix until the oats are incorporated.

Then add the white chocolate chips and dried cranberries.  Mix until just combined.

Press the cookie dough into a greased 11x13 inch pan.  Bake in a 350 degree oven for 30-35 minutes.  The cookies should be golden brown and the center should be set.  Allow to cool in the pan and cut into 24 bars.

This is real simple recipe.  I hope you will like them as much as my dad did.

Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo Sauce

I know there are lots of food snobs out there who think it is shameful to use alfredo sauce from a jar.  I used to feel the same way, but now I have come to conclusion that sometimes there is nothing wrong with taking a few shortcuts.  There is no shame in serving this dish to company and no one will ever know it wasn't made entirely from scratch.  I have actually served this to company quite a few times.  It is perfect for entertaining because it can be made in advance and baked before your guests arrive.

Baked Angel  Hair Pasta with Italian Sausage and Rosemary Alfredo

1.5 lbs Italian Sausage
1/2 lb crimini mushrooms, sliced
3 tbs chopped fresh rosemary
2  15 oz jars alfredo sauce
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 lb angel hair pasta
olive oil
salt & pepper

Remove the sausage from the casing and cut into bite sized pieces.  Then in a large skillet over a medium flame add 2 tbs of olive oil  and brown the sausage.  Then remove the sausage from the pan and set aside.  Add the mushrooms and 2 tbs of rosemary to the pan and saute until the mushrooms are tender.  Then season the mushrooms with 1 tsp of salt and a little freshly cracked black pepper.  Then add both jars  of alfredo sauce and bring to a simmer.  Meanwhile cook the angel hair pasta in salted water.  The pasta needs to be slightly undercooked.  Cook the pasta for one minute less than directed on the package, about 4 minutes.  Then add the cooked pasta to the sauce and toss until combined.  Then pour the pasta into a oven proof dish.  Top the pasta with the sausage.  Then layer the cheese on top and scatter 1 tbs of chopped rosemary over the top.  Then bake at 350 degrees for 25-30 minutes until bubbly and the cheese is melted.  I also like to put it under the broiler for just a few minutes until the cheese starts to brown. 

So if any food snobs are reading...give this one a try.

You might also be interested in Green Chile Chicken Pasta and Italian Sausage and White Bean Soup.

Raspberry Sorbet-tini

Do you remember that raspberry infused vodka I made a few weeks back?  If not click HERE.  Homemade flavored vodkas are so much better than the ones you can purchase.  Just look at that bright red color, it makes the prettiest cocktails.

I'm sort of a wimp when it comes to hard liquor.  So I very seldom have a martini.  I just don't like the taste of pure alcohol, but this drink is a whole different story. 

Raspberry Sorbet-tini

2.5 oz raspberry infused vodka

good quality raspberry sorbet

The vodka needs to be well chilled.  I keep mine in the freezer so it is ready at all times.  In a martini glass add a small scoop of slightly softened raspberry sorbet.  Pour the vodka over the sorbet and enjoy. 

Avocado Shake

I know this might sound a little strange to put an avocado in a milkshake, but these are actually very popular in Asia and South America.  I had not tried one until a couple of weeks ago.  It was so delicious, creamy, and very refreshing.  The avocado adds a very subtle flavor.  I actually liked them so much, I've drank one almost everyday since I first tried it.  These are perfect for all the warm weather we've been having.

Avocado Shake

1 ripe avocado
1 cup whole milk
1/2 cup sweetened condensed milk
2 cups ice cubes

In a blender combine all the ingredients and blend until smooth.  Divide into two glasses.