CRUNCHY WHITE CHOCOLATE-CRANBERRY COOKIES

My friend, Phyllis Davis surprised me and made a batch of these cookies, knowing my affinity to cranberries.
The recipe is from Eric Wadlund, Executive Chef at Spencer’s Restaurant in Palm Springs.

INGREDIENTS

1 1/2 CUPS BUTTER
2/3 CUP BROWN SUGAR
2/3 CUP SUGAR
I EGG
1 TSP VANILLA
1 1/2 CUPS FLOUR
1 TSP BAKING SODA
2 CUPS GRAPE-NUTS CEREAL
2 CUPS QUICK OATS
1 CUP DRIED CRANBERRIES
1 CUP PECANS, CHOPPED

DIRECTIONS

PREHEAT OVEN TO 375 DEGREES.  IN A MIXING BOWL, CREAM THE BUTTER AND THE TWO SUGARS UNTIL LIGHT AND FLUFFY.
NEXT, MIX IN THE EGG AND VANILLA.
IN A SMALL BOWL COMBINE THE FLOUR AND BAKING SODA AND THEN ADD THE WET MIXTURE.
STIR IN THE REMAINING INGREDIENTS BY HAND.
FORM THE COOKIE DOUGH INTO 1-INCH BALLS AND BAKE FOR 8-10 MINUTES UNTIL GOLDEN BROWN.

CRANBERRY – PECAN SHRIMP SALAD


INGREDIENTS:


1 1/2 CUPS COOKED SHRIMP
1 CUP CELERY, CHOPPED
2/3 CUP DRIED CRANBERRIES
1/2 CUP PECANS, CHOPPED

1/4 CUP LIGHT MAYONNAISE
2 TABLESPOONS NON-FAT YOGURT
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED PEPPER

DIRECTIONS:


COMBINE SHRIMP, CELERY, CRANBERRIES, PECANS, PARSLEY, MAYO, YOGURT, LEMON JUICE, S&P IN LARGE MIXING BOWL.

COVER AND CHILL AT LEAST 2 HOURS, STIRRING OCCASIONALLY