A variation on Fresh Pear Cookies, these tasty treats come from Cake Mix Cookies and combine fresh cranberries and ginger with vanilla cake mix. For an added sweetness, drizzle cookies with melted white chocolate. The combination of cranberry and white chocolate is festive and sure to put you in the holiday spirit, try serving these cookies with hot cocoa and peppermint sticks. These cookies would also be great for brunch.

Fresh cranberries are too tart to eat on their own, but with this recipe they become soft and sweetened with brown sugar and a punch of spice from the ground ginger. The original recipe calls for 1 cup finely chopped pecans, but here they are omitted. If desired, sprinkle chopped nuts over white chocolate drizzle while still warm for a crunchy twist.

Fresh Cranberry Cookies

1 box (18.25 oz) vanilla cake mix
1/2 cup (1 stick) butter, softened
1/4 cup packed light brown sugar
2 large eggs
3/4 tsp ground ginger
1 1/2 cups coarsely chopped fresh cranberries
White Chocolate Drizzle (see below)

Preheat oven to 350F and coat baking sheets with cooking spray.

In a large bowl, place half the cake mix, butter, light brown sugar, eggs, and ginger. Blend with an electric mixture for 1-2 minutes on medium-high speed until smooth. Using a wooden spoon, stir in remaining cake mix and cranberries until all dry ingredients are moist and pears are well incorporated.

Drop by rounded teaspoons on to baking sheets, spaced 2 inches apart. Bake 10-13 minutes on until cracked in appearance and just barely set in the center. Cool 1 minute on baking sheet before transferring to a wire rack with a spatula to cool completely. Prepare White Chocolate Drizzle and top cookies.

White Chocolate Drizzle

1 cup white chocolate chips
1 tbsp vegetable shortening

Melt chips and shortening oven low heat in a small saucepan until smooth. Transfer to a small plastic baggie and gather at the top, using a corner as a tip. Snip the corner of the baggie and drizzle white chocolate over cookies. Let sit until chocolate cools and hardens.

I cooked my first meal from my new cookbook “Everyday Food,” from the makers of Everyday Food Magazine and the kitchens of Martha Stewart Living. These bright veggies are quick and easy to make and taste great!

1 tbsp vegetable oil
1 pound sugar snap peas, strings removed
1 tbsp finely chopped ginger
salt and pepper, to taste

In a 12-inch skillet, heat oil over medium-high heat. Add sugar snaps and ginger. Cook, stirring occasionally (true to their name, the peas will start to snap – don’t panic!), until snaps begin to brown, about 5 minutes.

Add 1/4 cup water and reduce heat to medium. Cook, stirring and scraping up the ginger from the bottom of the skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper as desired.

Here is a dessert recipe from AOL Food. This dessert combines apples, oranges and ginger to make a dessert out of couscous. Satisfy your sweet tooth with Ginger Recipe #5.

Sauce:
3/4 cup fresh orange juice
1 1/2 tbsp Triple Sec (orange flavored liqueur)

Couscous:
1 1/3 cups apple juice
3 tbsp butter
1/4 tsp salt
1 cup uncooked couscous
2 tsp grated orange rind

Topping:
2 tbsp butter
2 tbsp dark brown sugar
2 cups diced peeled Granny Smith apple (about 2 apples)
2 tbsp raisins (or golden raisins)
2 tbsp finely chopped crystallized ginger
1 1/2 tbsp Triple Sec
1/2 tsp ground cinnamon

Additional toppings (optional):
1/4 cup reduced-fat sour cream
mint sprigs

To prepare sauce, bring orange juice to a boil in a saucepan. Cook until juice is reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tbsp liqueur.

To prepare couscous, bring apple juice, 3 tbsp butter, and salt to a boil in a saucepan. Gradually stir in couscous and orange rind. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.

To prepare topping, melt 2 tbsp butter in a medium non-stick skillet over medium-high heat. Add sugar and cook 1 minute. stirring constantly. Stir in apple and raisins, cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tbsp liqueur, and cinnamon.

To serve: Spoon about 1/3 cup couscous into dessert dish. Top with about 2 tbsp topping, 1 1/2 tsp sour cream (if using), and about 1 tbsp sauce. Garnish with mint sprigs, if desired. Recipe will make 8 servings.

This tasty morning treat is featured in Taste of Home’s 2006 Cookbook, which is full of reader-supplied recipes. Give your regular coffee a spicy kick with Ginger Recipe #2.

6 tbsp ground coffee (not instant)
1 tbsp orange zest
1 tbsp chopped crystallized or candied ginger
1/2 tsp cinnamon
6 cups cold water

Combine coffee grounds, orange zest, ginger and cinnamon in a coffee filter. Brew according to manufacturer’s directions using 6 cups cold water.

Serve coffee with cream and sugar as desired. Garnish with whipped cream, cinnamon sticks, or additional orange peel.

Kick up the spice by adding 1/4 tsp nutmeg and 1/8 tsp cloves.