Cranberry Cookies

Makes about 72

1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice
1 tbs grated orange peel
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans (optional)
2-1/2 cups coarsely chopped frozen or fresh cranberries

Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2" apart on greased baking sheet.

flash freeze and add to freezer bags

Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.

Chicken Chimichangas

2/3 cup salsa
1 tsp. ground cumin
1/2 tsp dried oregano
1 and 1/2 c. shredded cooked chicken
1 cup grated cheddar cheese
1/4 cup chopped green onions

6 (8 inch) flour tortillas
2 tbsp. melted butter (Optional, use butter flavored spray to reduce calorie count)

Mix all but last 2 ingredients together. Warm tortillas and place 1/2 cup
chicken mixture in center of each tortilla. Fold sides over filling. Roll
up from bottom and place seam side down on greased baking sheet. Brush
with butter covering all exposed tortilla (or non-stick cooking spray). Bake at 375 for 30-40 min (Cover until the last 10 minutes if you don't want it so crispy).
Garnish with more salsa, green onion, sour cream, cheese and guacamole as
desired.