Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

One Bowl Brownies

One Bowl Brownies by Cora (allrecipes.com)

Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs (add an extra egg for cake-like brownies)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Rainbow Cookie Pops

Rainbow Cookie Pops by Tammy

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
24Dum Dum Pops, unwrapped

DIRECTIONS

1: Heat oven to 350°F. Line cookie sheets with cooking
parchment paper.
Cut cookie dough into 24 slices. On parchment-lined cookie
sheet, place cookie slices about 2 1/2 inches apart.
2: Press a pop in center of each cookie slice.
3: Bake 9 to 12 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets..For easier slicing
of dough, freeze for 30 minutes before slicing, and use a thin-
bladed sharp knife.

No-bake Chocolate Cookies

No-bake Chocolate Cookies by Amy Tankersley

6 cups oats
1 cup peanut butter
2 tsp vanilla
1 cup margarine
4 cups sugar
1 cup milk
1 cup cocoa powder
2 pinches of salt

1.Combine, margarine, sugar, milk, cocoa and salt in a pan and bring to a boil stiring constantly for 1 min.
2. Place oats and peanut butter in a large bowl
3. add vanilla to hot mix then pour over oats and peanut butter and mix well.
4. Let cool 15 mins, then drop by the spoonful onto foil, for me the easiest way to do this is to clear the kitchen table and lay long sheets of foil out (keep a good eye on the kids this is a prime cookies stealing time!)
5. Let sit for an hour (or two or three til you feel like dealing with them) then place in the fridge til ready to eat!

Grandma's Gingersnaps

Grandma's Gingersnaps by Amy Tankersley

3/4 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
2 cups plus 1 tbsp flour
2 tsp baking soda
1 tsp each of Ginger, Cinnamon and Cloves

1. Combine the butter, brown sugar and egg and beat until light and fluffy
2. Add molasses and beat well
3. sift dry ingredients together and add, mix well
4. VERY IMPORTANT! Chill dough thoroughly!
5. Roll into 1 inch balls and roll in granulated sugar, place two inches apart on cookie sheet
6. bake at 350 for 12-15 mins

Peanut Butter Blossoms

Peanut Butter Blossoms by Amy Shadd

Ingredients:
Your favorite peanut butter cookie recipe (or you can use store-bought dough)
Colored decorating sugar (optional)
Hershey's Kisses

Prepare cookie dough according to your recipe. Shape into 1" balls. Roll in colored sugar, if desired, before baking. Place cookie dough 2" apart on ungreased cookie sheet, flatten slightly, and bake according to your recipe. Place an unwrapped Hershey's Kiss in the center of each cookie, immediately after removing from the oven.