Courtesy of Madison Miller, of Fort Dodge Ingredients

1 bag Kraft caramel bits

12 oz cashews

1 tablespoon butter

2 tablespoons water

1 package white almond bark

Directions

1. In a large bowl, mix together the caramel bits, butter, and water. Melt in the microwave, stirring frequently, until everything is melted and smooth.

2. Stir in cashews and let mixture sit and cool for 20 minutes.

3. Spoon mixture onto buttered wax paper. Chill in fridge for 1 hour.

4. Melt white almond bark and dip each cluster in the almond bark and let cool on wax paper.

Enjoy and share with loved ones!

Christmas Krack

Courtesy of Dawn Farr, of Fort Dodge

Ingredients

2 cups butter

2 cups brown sugar

1/2 cup light corn syrup

1 tsp baking soda

1 tsp vanilla extract

1 bag puff corn popcorn

1 bag Bugles

1 bag white chocolate chips

Optional — Christmas sprinkles and holiday M&M’s

Directions

1. Place above ingredients  in 8-cup microwave glass measuring cup and cook on high in microwave until it boils then boil for 6 minutes.

2. Remove from microwave and quickly stir in 1 tsp baking soda and 1 tsp vanilla and mix well.

3. While above is cooking put 1 bag puff corn popcorn and 1 bag Bugles in a large roasting pan.  

4. Pour caramel mixture over top and gently stir to coat.  

5. Bake at 275° for 45 minutes stirring every 15 minutes.  

6. Remove from oven and pour 1 bag of white chocolate chips over top, stir to melt.  

7. Sprinkle with your favorite Christmas sprinkles and holiday M&M’s.

Sarah’s Orange Cranberry Oatmeal Cookies

Courtesy of Sarah Small-Carter, of Fort Dodge

Ingredients

1/2 cup butter, softened

3/4 cup sugar1 large egg

Zest of two oranges

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cup rolled oats

3/4 cup dried cranberry raisins

1/4 cup white chocolate chips

1 tbsp vegetable shortening

Directions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar until light and fluffy.

3. Stir in egg and orange zest.

4. Combine flour and baking soda in a separate bowl, then mix into butter mixture.

5. Add oats and cranberry raisins.

6. Drop spoonfuls of dough on a parchment lined baking sheet, approximately 2 inches apart.

7. Bake at 350 degrees for 10 to 12 minutes.

8. While cookies are baking, combine white chocolate chips with shortening in a microwave safe bowl.

9. Microwave in 15 second intervals, stirring until combined.

10. Drizzle white chocolate over cooled cookies.

Cranberry Orange Bread

Courtesy of Erika Farr, formerly of Fort Dodge

Gluten, Nut, and Dairy Free Makes 1 Loaf

Ingredients

1/2 cup granulated sugar

zest from 1 orange

2 cups 1 to 1 gluten-free flour 

1 teaspoon xanthan gum (do not use if your flour blend contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup fresh cranberries, roughly chopped (can also use dried) 

2 large eggs, room temperature

1/2 cup light brown sugar, packed

2/3 cup milk, room temperature (Ripple Milk or Oat Milk)

1/3 cup avocado oil (or oil of choice, do not use coconut oil)

2 teaspoons white vinegar

1 tsp orange extract (or juice from the orange)

1 tsp vanilla extract

Directions

Pre-heat oven to 350 degrees and grease a 9×5 inch loaf pan then line it with parchment paper.

Add the granulated sugar and orange zest to a large bowl.

Rub the zest into the sugar to release the natural oil.

Add the gluten free flour, xanthan gum, baking powder, baking soda, and salt.

Whisk to combine then gently stir in the cranberries.

In a medium bowl whisk together the eggs, brown sugar, milk, oil, vinegar, orange extract, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Transfer the batter to the prepared baking pan and let sit in the pan for 20 minutes (gluten free baking does best when you let the mixture sit for a bit)

Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.

Cool in the pan for 20 minutes then remove from the pan and discard the parchment paper.

Cool completely on a wire rack before slicing.

*Not all oatmilk is gluten free make sure you read labels before buying it

Newsletter

Today's breaking news and more in your inbox

I'm interested in (please check all that apply)

• Daily Newsletter
• Breaking News
• Obituaries

Are you a paying subscriber to the newspaper? *

• Yes
• No