White Chocolate, Dried Pineapple, Macadamia Nut Cookies

 This cookie gives you the flavors or the tropics.  This recipe was a nice find.  Make this cookie for the holidays and your guest will be singing Mele Kalikimaka.

These cook up nice and golden brown.

Dried pineapple has gotten pretty easy to find.

Measure out 3/4 cup dried pineapple.  You will want to chop this up some.  I used my little food processor. 

Measure out 1 1/4 cup white chocolate chips.  

Measure and chop 1 1/4 cup macadamia nuts.  You will want the lightly salted nuts.  Watch because they have flavors of macadamia nuts and you wouldn't want garlic nuts in your pineapple cookies. 

They chop up really well. 

1 1/4 cup chopped nuts. 

Now that all the measuring and chopping, add 2 sticks, or 1 cup of softened butter.  I would use unsalted butter in these cookies because of the nuts. 

2 cups packed brown sugar.  Somehow I forgot the picture of 1/4 cup sugar.

Mix the butter and sugars. 

Add in the dried pineapple.

add 2 room temperature eggs. 

1 teaspoon vanilla.

1 1/2 teaspoon baking soda.

3/4 teaspoon salt

3 1/2 cups all purpose flour.  Add a little at a time and mix well. 

Add in the chopped nuts. 

Fold in 1 1/4 cup  white chocolate chips. 

Scoop them on a parchment lined cookie sheet.  Place in a 350 preheated oven.  Bake for 8 minutes for the small cookies.  If you make bigger cookies you will want to cook about 10-12 minutes.  I like making these small cookies. 

Now you can enjoy a taste of the tropics for the holidays or any time really.

White Chocolate Dried Pineapple Macadamia Nut Cookies Recipe

1 cup softened butter

1/4 cup sugar

2 cups brown sugar

2 eggs

1 teaspoon vanilla

3 1/2 cup all purpose flour

1 1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cup white chocolate chips

3/4 cup chopped dried pineapple

1 1/4 cups chopped salted macadamia nuts

Preheat oven to 350.  Bake 8-12 minutes depending on size. 

    

Sweater Weather Dip

 This is the third of the hot cranberry dips that I have tried for different parties.  Like the others this one is good.  There are a few differences from the others. This one has two types of cheese and salt and pepper.  Now I really couldn't taste the salt and pepper but I'm sure it smoothed out the flavor some.  The bottom line is any of them would be good to serve.  Pick one over another based on what you have on hand. 

Once again I forgot to get a picture of the baked dip.  Trust me when I say the cheese gets all melty and gooey.

It is easy enough to throw together the day before a party. 

Start with 8 oz of softened cream cheese

Add 1 cup sour cream

Mix those well together.

1/2 cup white cheddar cheese shredded.  Keep some out for the top.

1 cup shredded mozzarella cheese.  Keep some for the top as well. 

1/2 cup dried cranberries. You can use a little more for the top or put fresh on top like I did.

Add some fresh pepper and salt.  Mix well.

Spray a baking dish. 

Add the mixture to the dish.  Smooth out. 

Now add a 1/2 cup cranberry sauce.  It can be either kind. 

Use a knife and cut it into the cream cheese mixture.  Swirl it around. 

My swirls aren't as pretty as those cooks on TV but once you cover it with cheese no one will know. 

Take the cheese and add it to the top.

Like so.

I covered it and labeled it for the next day.  This helps you not have to search for your recipe again. 

On the day I want to bake I pulled it out early to let it get to room temp.  I added some fresh cranberries on top because they are pretty.  Place in a preheated 350 oven and bake for 15 minutes or so.  It might take a little longer because it has been in the fridge.  It will get nice and bubbly. Serve with crackers

Sweater Weather Dip Recipe.

8 oz softened cream cheese

1 cup divided mozzarella cheese

1 cup sour cream

1/2 cup divided white cheddar cheese 

1/2 cup dried cranberries

salt and pepper

1/2 cup cranberry sauce

Place in a preheated 350 oven and bake for 15 minutes or so.

Best Baked Cranberry Cream Cheese Dip

This is the second of three cranberry dips that want to try this holiday season.  The last one will be this week.  This one was also very tasty.  This dip was more savory than sweet.  The first one was more sweet.  This dip had lots of cheese mixed into the dip not just on top.  The fresh cranberries mixed in gave a nice pop.  This one does not have nuts but you could add nuts to the mix.  I like to try recipes for the first time like they are written and then make adjustments to them. 

Very nice and cheesy.

The recipe calls for sharp cheddar and I chose the use white cheddar, but you could use either. 

Start with a softened 8 oz block of cream cheese. 

1/2 cup fresh cranberries.  Be sure and wash and look your berries. 

a heaping 1/4 cup canned cranberry sauce.  I used the whole berry kind.

Grate 1 3/4 cups extra sharp cheddar cheese.  I eye balled the measurements. 

Add 1/4 teaspoon nutmeg.  If you have fresh you can use it. 

Add the cranberry sauce to the cream cheese cheese mixture. 

Mix well. 

Add the fresh cranberry. 

I found this cute container this week that is perfect for hot dips. 

I sprayed the bowl, and added the dip.  More of the cheese goes on top but I will add that tomorrow before I bake. 

I covered the bowl and added a note with baking instructions. 

The morning I bake I set it out of the fridge for a while then added the cheese.  Preheat oven to 375. Bake 18-23 minutes. 

Serve warm and bubbly with crackers.  

So far I would make both of these dips again.

Baked Cranberry Cream Cheese Dip Recipe

8 oz softened cream cheese

1 3/4 cup grated extra sharp cheddar cheese; additional 1/4 cup for the top

1/4 heaping cup cranberry sauce

1/2 cup fresh cranberries

1/4 cup nutmeg

Preheat oven to 375.  Bake for 18-23 minutes.