This post was written by Cheri…
~1/2 of a 17.3 oz package Pepperidge Farm Pastery Sheet (1 sheet)
~1 egg
~1 tbsp. water
~1/2 cup apricot preserves OR seedless raspberry jam
~1/3 cup dried cranberry, softened*
~1/4 cup toasted sliced almond
~1 (13.2 ounces) Brie cheese round~1 pkg. crackers
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.
*To soften the cranberries, mix the cranberries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cranberries dry.
1 pkg McCormick Sauce Mix (beef stroganoff)2 tbsp. oil
1 1/2 lbs. boneless beef sirloin, trimmed and cut into thin strips
1 cup water
1 cup sour cream
Heat oil in large skillet on medium-high heat. Add beef; cook and stir 2 minutes or until no longer pink. Stir in Sauce Mix and water. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over noodles or rice.
I like to make quick easy meals sometimes because my kids are so young and need my attention. This was a new one for me and I really liked it (my husband especially). To jazz it up a bit you can add 2 tbsp white wine or sherry and 1 pkg (8oz) sliced fresh mushrooms with the sauce mix and water. I may try that next time I make this.
1 egg
1 1/2 sticks of butter softened
2 tsp vanilla extract
1/4 cup sugar
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup of chocolate chips (milk, semi-sweet, white, peanut butter, whatever you please)
Stir softened butter, egg, sugars, and vanilla together. In a separate bowl mix the flour, baking soda, and salt. Blend the flour mixture into the sugar mixture and add chocolate chips. Form 
balls ( I use ice cream scooper) Bake at 375 10 minutes.
These really are my favorite cookie. When I try other peoples I just wish they had my recipe! I used half peanut butter chips and half milk chocolate chips. My youngest son Nash loves them and gets very upset if he sees them and they aren’t in his mouth. So I hid them from everyone in the family but me. Selfish, maybe, but I’m just watching out for their health….I promise!
Cheri and her husband, Devin, reside in Illinois with their two little boys, Kai and Nash. Devin is a worship leader and Cheri is a mama extraordinaire!
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Miranda says
Those cookies do look great! I’ll have to try them out.
I Do Faces says
You should put a warning up that says not to look at this post if your pregnant!! HAHA I’m craving all that food now!! YUM YUM!!
-Tasia
cherimarie2 says
What a cute post! I love how you add in the fun comments. You are too creative for your own good!
Jon and Melissa says
we love beef strog but I have always made it w/ ground beef or ground turkey. My Mom always made it that way growing up too.