Sugar Cookie Dip

Sugar Cookie Dip

Makes about 2 cups.

Wow.  I could eat WAAYYY too much of this.
Inspired by: Cooking with Christine and My Honeys Place

1 package sugar cookie mix
1 (8-oz.) block cream cheese, softened
1/2 stick (4 oz.) butter, softened
1 T. flavored coffee creamer (I used brown sugar and vanilla flavor)

Combine all ingredients with a mixer or efficiently by hand.
Refrigerate until ready to serve.
Serve with pretzels, vanilla wafers, animal crackers, or whatever tickles your fancy.

Overnight Egg Nog French Toast

Overnight Egg Nog French Toast

Serves 8.

Adapted from: Chef in Training

• 1 cup brown sugar
• 1/2 cup butter (1 stick)
• 2 Tbsp. light corn syrup
• 2 loaves French bread, sliced into 1" slices
• 1 cup egg nog
• 1 cup half and half
• 10 eggs
• 1/2 tsp. cinnmon

1. Lightly grease a 9x13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. Place slices of french bread on top of the sugar mixture.
4. Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
5. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
6. Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
7. Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.  Serve with syrup.

Egg Nog Coffee Cake

Egg Nog Coffee Cake

Serves... a lot.

A dense coffee cake with a hint of egg nog flavor... and a thick, rich, crumbly crust.  Perfect for Christmas morning!
Source: Gonna Want Seconds

For The Coffee Cake:

• 1/2 Cup - Butter, Softened
• 1 Cup - Sugar
• 2 - Large Eggs
• 1 Cup - Eggnog
• 1 Cup - Sour Cream
• 1 Teaspoon - Vanilla Extract
• 3/4 Teaspoon - Ground Nutmeg
• 2 1/3 Cups - All Purpose Flour
• 2 Teaspoons - Baking Powder
• 1/2 Teaspoon - Baking Soda
• 1/2 Teaspoon - Salt
• For The Crumb Topping:
• 1/3 Cup - Sugar
• 1/3 Cup - Brown Sugar
• 1 Teaspoon - Dried Ground Cinnamon
• 1/2 Teaspoon - Dried Ground Ginger
• 1/2 Teaspoon - Dried Ground Nutmeg
• 1 Pinch - Salt
• 1/2 Cup - Butter, Melted
• 1 1/2 Cups - All Purpose Flour
• For The Icing:
• 2 Tablespoons - Butter, Melted
• 3 Tablespoons - Eggnog
• 1 1/2 Cups - Powdered Sugar

Instructions:

1. Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
5. Spread batter into prepared pan. Tap pan on counter to remove air bubbles. Set aside.
6. Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
7. Crumble crumb mixture into big pieces over top of unbaked coffee cake.
8. Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
9. Cool on rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
10. Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.

Sweet Potato Pie

Sweet Potato Pie

Makes 1 pie.

This pie received rave reviews at Christmas dinner, so it looks like I'll be making it again and again in the future.  I adapted the crust largely from the original recipe, and that is one of the things people commented on most.  It's a primitive crust, simply pressed into the pie plate, but thick and delicious, similar to shortbread.  And even if you're tentative about sweet potatoes, you may be surprised to find you really enjoy this pie.
Adapted from: The Wall Street Journal

Crust:
2-1/4 c. flour
3/4 t. salt
2 T. sugar
2 sticks unsalted butter

Filling:
2 large sweet potatoes
2 t. water
1/2 c. granulated sugar
6 T. butter, melted and cooled
2 large eggs
1/4 t. vanilla
1/4 t. salt
1/8 t. ground cinnamon
1/4 t. ginger
2/3 c. whole milk

Topping:
Whipped cream

Make crust:
Preheat oven to 350 degrees. Melt butter in a saucepan.  Add sugar and stir until dissolved; remove from heat.  Stir in flour and salt until a dough forms.  Press into an ungreased pie plate.  Bake for 15 minutes, just to set the crust a bit.

Make filling:
Prick potatoes with a fork and sprinkle each with a teaspoon of water.  Wrap potatoes in aluminum foil. Place in oven and bake until tender, about 1 hour.  Remove and let cool.  Peel and puree in a food processor until smooth.  Set aside 1-1/2 cups puree for the filling.  You will not need the rest, although I use the rest since there was only about 1/4 cup leftover.

Decrease oven temperature to 300 degrees.

In a bowl, whisk the potato puree, sugar, butter, eggs, vanilla, salt, cinnamon, and ginger until smooth.  Add milk and stir to combine.  Place mixture in baked pie shell.  Bake for 60 minutes total.  After 30 minutes, rotate pie and increase temperature to 375 degrees.  Let cool completely.  Serve topped with whipped cream.

Chocolate Caramel Crackers AKA "Shingles"

Chocolate Caramel Crackers AKA "Shingles"

Makes 1 cookie sheet.

A classic Christmas candy, and a traditional favorite of my husband's side of the family.  They call these "shingles," and they are addicting and delicious!
Source: The Mr.'s grandmother

~40 saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
1/2 t. vanilla extract
1-1/2 cups chocolate chips

Preheat oven to 350 degrees.  Line a 11x17 baking sheet completely with foil and then line the base of the foil with parchment paper; cut to fit.

Line the bottom of the baking sheet with crackers, covering all parts.

In a saucepan, melt the butter and brown sugar together.  Stir over medium heat until it begins to boil.  Once it has begun boiling, let it boil for about 3 minutes, stirring constantly.  It will thicken a bit as it cooks.  Remove from the heat and add vanilla.  Quickly pour over crackers and spread it around to completely cover the crackers.

Bake for 15 minutes, watching carefully so that it does not burn.

Remove from oven and immediately cover with chocolate chips.  Let stand for 5 minutes and then spread the chocolate chips over the crackers.  Once completely cool -- speed the process up by putting the pan in the freezer -- break into pieces and store in a container.  We enjoy keeping these in the freezer and eating them straight from there!

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Hand Print Ornament

Hand Print Ornament

I made this last Christmas with a dear friend of mine (thanks, Lacey!), using the little girl's handprint.  At that time she was only 4 months old.  Wow, time flies.  I'm so glad I did, though, because it's a wonderful keepsake that we will treasure more and more with each year that passes.  They also make great gifts -- the grandparents will so happy to recieve one too!

Things you'll need:
-- Plain glass ornament
-- Acrylic paint
-- Glitter
-- Ribbon
-- Paint pen
-- A helping hand (especially if you have a real little one who can't follow simple directions)

Since acrylic paint stains, first strip down your child to his/her diaper or underwear.  Or you can put them in an art shirt.  :)

Set up shop in your kitchen or a room with a sink, so you have the option to quickly rinse off any "mistake" attempts.

Dip child's hand in paint, or "paint" it on their palm with a paint brush.  Spread their fingers and place it onto the ornament.  Remove. 

Sprinkle hand print with glitter and let dry.  Using the paint pen, inscribe on the other side to remember what year it was made and which child, if applicable, the hand print belongs to.  Tie a ribbon to the top and hang it on your tree. 

Pumpkin Spice Donut Holes

Pumpkin Spice Donut Holes

Makes about 24.

Thanksgiving is in one week!  And I think you should consider adding this recipe to your line-up.  For breakfast on Thanksgiving morning... or before you head out shopping on Friday... or just for general snacking throughout Thanksgiving day.  If you put them out, people will eat them.  This is a fantastic recipe... delicious!!!  I made them as donut holes in a mini muffin pan, but see the original recipe, linked below, for instructions on using a mini donut pan.
I also made a pretty big goof-up, but, in my opinion, it didn't hurt the overall taste.  :)  Instead of dipping the donut holes in the melted butter, I actually dumped the melted butter all over the donut holes and then covered them in the cinnamon sugar mixture before shaking to coat.  I ended up with a bunch of very buttery, gooey, cinnamony-sugary delicious little balls.  I wouldn't say it was a bad mistake, but I may try making them "correctly" next time for a neater bite.  :)
Source: Blue-Eyed Bakers

For Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:

1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F.  Grease a mini muffin pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Fill each mini muffin cup, 2/3 full, with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 10-12 minutes, until donuts spring back when gently pressed.  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Cake Batter Blondies

Cake Batter Blondies

Makes 12-16.

At church, each child received a gift box before Christmas to help them celebrate Jesus's birthday.  Even though it didn't mean much to a 5-month-old, I decided to take advantage of the opportunity and use the Funfetti cake mix and frosting to make a cake on Christmas Day.  Next year, she may even be able to help out, because I WILL be making this recipe again... maybe annually on Christmas.  It was delicious!
Source: Six Sisters' Stuff blog

1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips
Sprinkles for the top
Frosting (see recipe below)

Preheat oven to 350 degrees.
Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.

Spray 9"x9" pan with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 28-32 minutes. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.)

Frost when cooled (I used a container of Funfetti frosting, but feel free to use the original poster's homemade recipe below).

1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Add more sprinkles if you'd like:

3 Christmas Cookie Favorites

3 Christmas Cookie Favorites

I love baking at Christmas.  Love.  And if you haven't gotten around to it yet, there is still time.  Try one of these three... they are some of my favorites.  And they are all very easy (although, be warned, cut-out cookies are always the most time-consuming...

Mimi's Butter Cookies

Chinese Almond Cookies

Peanut Blossom Cookies

Honey Glazed Ham

Honey Glazed Ham

Serves 15.

Who needs to pay for Honey Baked Ham when you can make it yourself? Plus, you can make this up to two days ahead of time and save yourself the fuss of preparing on Christmas day.  Leftovers are wonderful too.
Adapted from: AllRecipes

1 (8 pound) ready-to-eat ham, presliced

1/4 t. ground cloves

1/4 c. brown sugar

1 c. honey

1 stick butter

Preheat oven to 325 degrees.  Place ham in foil lined pan.

In the top half of a double boiler, heat the brown sugar, ground gloves, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.

Remove from oven, and let sit a few minutes before serving.

A Note From The Little Lady: Double check baking times with suggested directions on your ham, and make adjustments as needed.

Sweet Potato Puree with Browned-Butter Maple Syrup

Sweet Potato Puree with Browned-Butter Maple Syrup

Serves 8.

The natural sweetness in sweet potatoes makes this dish taste less-healthy than it actually is.  For a more orange-y color, use yams.
Source: Martha Stewart magazine, also shown here

4 pounds sweet potatoes
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
4 1/2 teaspoons pure maple syrup
1/4 cup chopped toasted pecans, if desired

Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

Serves 4.

The focus seems to lie in the apple flavor, so don't be afraid of the butternut squash. At the same time, don't be expecting a strong butternut squash flavor, which I was, because you won't find it. This is a very light soup, and would be the perfect start to a autumn dinner party. Just be sure to offer something filling as an entree, especially if there are men in attendance!

Source: Cooking Thin with Chef Kathleen cookbook

2 lbs. butternut squash (1 medium)

2 apples, such as Granny Smith, Northern Spy, or Rome Beauty

1 t. olive oil

Salt and pepper, to taste

4-6 cloves garlic, peeled and cut in half lengthwise

2 sprigs thyme

4 c. chicken stock

Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds. Peel, core, and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside.

Place squash on a cookie sheet, cut side down. Lift squash and tuck half of garlic and 1 spring thyme into cavity of each half. Bake 15 minutes.

Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender, 15-20 minutes more.

When squash is just cool enough to handle, scrape meat from skin and place in a medium pot along with apples and cooked garlic; discard thyme sprigs. Mash with a potato masher, or, if a smoother texture is desired, pass through a rice or food mill.

A Note From The Little Lady: I used an immersion blender to get my soup to the desired consistency.

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Happy Valentine's Day!

Colossal Cookie

Makes 1 (12") cookie.

Posting after 7pm on Valentines Day... Better late than never right?

Here's a great big cookie for your sweetheart!

Source: Current, Inc.

1-1/2 c. all-purpose flour

3/4 t. baking soda

1/2 t. salt

1/2 c. butter or margarine, softened

3/4 c. packed light brown sugar

2 T. light corn syrup

1 T. sugar

1 large egg

1-1/2 t. vanilla extract

1 c. semisweet chocolate chips

In a small bowl, mix flour, baking soda, and salt; set aside.

In a large mixing bowl at medium speed, beat butter, brown sugar, corn syrup, and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in chocolate chips.

Grease a 12" round pizza pan. Place dough in center of pan and press evenly to within 1/2" of edge.

Bake in preheated oven for 20-25 minutes or until edges are firm and center feels slightly firm.

When cool, decorate with frosting.

I use the buttercream frosting posted here.

Candy Cane Cookies

Candy Cane Cookies

Makes about 3 dozen.

Not gonna lie... these were more work than I thought!

Source: Taste of Home magazine

1 tube refrigerated sugar cookie dough, softened

4 T. all-purpose flour

1/2 t. peppermint extract

1 t. red food coloring

Preheat oven to 350 degrees.

In a large mixing bowl, beat the cookie dough, flour, and extract until smooth. Divide dough in half; mix food coloring into one portion. Shape 1 teaspoon of white dough into a 6" rope. Shape 1 teaspoon of red dough into a 6" rope. Place ropes side by side; press together lightly and twist.

Place on an ungreased baking sheet; curve one end of cookie to form handle of cane.

Repeat with remaining dough, placing cookies 2" apart on baking sheets. Bake for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

Christmas Wreath Cookies

Christmas Wreath Cookies

Makes 2 dozen.

A buttery little cookie whose festive appearance makes it a great addition to your cookie tray.

Source: AllRecipes.com

1-1/2 c. all-purpose flour

1/2 t. baking powder

1/2 t. salt

1/2 c. butter

2/3 c. white sugar

3 egg yolks

1 t. vanilla extract

~5 T. red and green sprinkles (I used holly berry sprinkles)

Preheat oven to 375 degrees. Lightly grease baking sheets.

Stir together flour, baking powder, and salt.

Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients.

Shape into 1" balls. Work your finger through the center of each ball and shape dough into a ring. Dip top of each ring in decorating candies/sprinkles. Place cookies onto prepared baking sheets.

Bake for 10-11 minutes, or until golden brown. Remove from the baking sheets and let cool on wire racks.

Christmas Cocktails

The Happy Elf

Green and festive, this drink will make you verry merry.

2 c. sour apple liqueur

4 c. citrus vodka

2 c. white cranberry juice or white grape juice

Chill liquids before mixing. Mix all ingredients in a punch bowl or pitcher. Serve over ice.

Ward 8

Another festive, yet strong, cocktail. Sip slowly and enjoy.

4 c. bourbon

2 c. orange juice

1 c. grenadine

5 lemons, halved and juiced

Chill liquids before mixing. Mix all ingredients in a punch bowl or pitcher. Serve over ice.

Chocolate Bark

Chocolate Bark

Makes about 2 lbs.

And to go with your white bark? Chocolate bark! Feel free to play around with what you add in -- after I chilled this in the fridge, I was wishing I had added peanuts or chopped pretzel pieces. Swirling in peanut butter, or adding chopped candy bars, would also be fantastic.

You can also play around with the chocolate chips -- maybe do half chocolate chips and half peanut butter chips?

Slightly adapted from: USA Weekend, November 12-14, 2010

2 pkgs. (10-12 oz. each) chocolate chips

1 T. vegetable oil

1 t. extract (peppermint, almond, etc.)

Nuts

Dried fruit

Candy bits

Melt chocolate chips with vegetable oil and extract in a saucepan over medium-low heat. Stir frequently. Stir in nuts, dried fruit, and/or candy bits, and spread it out in a baking pan with greased foil. Let it harden in the refrigerator for about two hours; then break apart into pieces.

White Chocolate Bark

White Chocolate Bark

Makes about 2 lbs.

This is so easy to make... you will have it done lickity-split. Granted, you need to allot for time in the fridge, but the prep is a breeze.

Slightly adapted from: Quick Cooking magazine, November/December 2005

1 T. butter

1 T. vegetable oil

2 pkgs. (10-12 oz. each) vanilla or white chocolate chips

1 c. chopped walnuts

1 c. dried cranberries

1/4 t. ground nutmeg

Line a 15" x 10" x 1" pan with foil. Spray with nonstick cooking spray and set aside. Place the chips in a saucepan with butter and vegetable oil. Heat over medium-low, stirring frequently, until smooth.

Stir in walnuts, cranberries, and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.