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Cranberry-Pumpkin Cookies

Reviewed: Oct. 21, 2009
My kids absolutely love these. I've made them several times now, and the best way seems to be after I've made a few adjustments. (not because it's bad the original way, just because I try to use less sugar and fat.) I doubled this recipe, and used half sugar, and half splenda. I cut half the butter as well, and used applesauce in it's place. I didn't have fresh cranberries on hand, so instead I used dried. Rather than throwing them in as they were though, I soaked them in boiling water for about 5 minutes, so that they softened and puffed up. Then I drained them, and threw them in. I've done this before when baking other cookies that called for cranberries. It does a LOT for bringing out the flavour of the cranberries. We also used lime once instead of lemon. Just as good:) This one is a keeper!
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Oven Fries

Reviewed: Jul. 9, 2012
all thumbs up! These were great, but took a lot longer than 30 minutes to bake in my almost-brand-new oven. Almost an hour, and towards the end, I turned it up to 500 to really get it to crisp up. This isn't a recipe error, i'm sure, but oven's really do vary with cooking times! We used creole/cajun seasoning as well for a little extra kick.
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Caper Baked Chicken

Reviewed: Nov. 11, 2009
Not too shabby! I'm happy to find another way to use capers that my kids can enjoy. We did this stovetop instead (a bit pinched for time) and it still turned out great. We made sure it was covered, and added a touch more liquid than called for, and it cut the cooking time quite a bit. I also diced the capers to distribute the flavor a little more, and added a bit of seasoning salt. We did thicken the liquid with a little flour in the end, just a touch, only because we were eating it with mashed potatoes. Otherwise we would have left it. It's a winner, we'll make this again for sure.
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