Wednesday, April 20

That kind of day. . .

Ever had one of them days?

Let me give a little background info

Today we spun our wheels, trying oh so very hard to get them going

which isn't an easy task with all of the rain, snow, sleet ball & mud we've had this week. . .


Getting ready for Easter can be a bit stressful, especially when everyone

is coming to your house. So often times a nice glass of wine and the end of one of them days is refreshing...however my day continued into my wine opening process.

Please learn from my mistake if you decide to serve wine for your Easter Sunday guests.


Carefully check the top of your wine bottle.


This can be tricky as most wines have cork stoppers


--not the screw tops--


but either way the foil at the top can be deceiving. . .as I inserted my cork screw in top "cork" I noticed a whooshing sound of air--note this means your wine does NOT have a cork and you have just put a hole in the safety seal of your screw on top.


After much laughter between us gals--we were finally able to enjoy our

glass of wine and eat some of the most delicious cookies. . .


Before I share my cookie recipe I do want to let you all know that

we received information in regards to an event we think would be a lot of fun

to attend. It is called Quilts & Wines and is a quilt show/wine tasting event in Kimball.

For all of the information please click here


"The Best!!" Oatmeal Cranberry White Chocolate Chip Cookies

Ingredients:


2/3 cup- butter, softened


2/3 cup- brown sugar


2 large eggs


1 1/2 c. old-fashioned oats


1 1/2 c. flour


1 tsp. baking soda


1/2 tsp. salt


1- 6oz. pkg. Craisins


2/3 c. white chocolate chips or chunks


Preheat oven to 375. Using a mixer beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.


Drop by rounded teaspoonfuls onto ungreased cookie sheets.


Bake for 10-12 minutes or until golden brown and cool on a wire rack.


Makes approximately 2 1/2 dozen cookies

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