Spinach Salad

1 to 2 bags of fresh spinach

1 large mandarin orange

1 large cartoon of fresh strawberries

½ cup sliced almonds or ½ cup honey roasted sunflower seeds

Dressing:

4 Tbsp heaping sugar

¼ tsp paprika

¼ tsp salt

¼ tsp Worcestershire sauce

Combine

1/8 tsp dry mustard

½ cup salad oil

¼ cup cider vinegar

1 tsp grated onion

2 Tbsp dry roasted sesame seeds (heated)

Baked French Toast

1 stick of melted butter
1 cup brown sugar
-Combine together and smooth over the bottom of a 9x13 glass pan

1 loaf bread (the recipe calls for texas toast, but I never have it so I just use regular bread)
-Put 2 layers of toast in the 9x13 pan on top of butter/sugar mixture

6 eggs
1 tsp cinnamon
1 1/2 cup milk
1/2 tsp salt

Pour over bread. Bake uncovered at 350 degrees for 30-45 min or until it looks like French toast. Take out and flip over to see the brown sugar sauce-no syrup needed.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts (can also use a rotisserie chicken)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Top with tortilla chips and cheese.

The Pioneer Woman Cooks

If you love good tasting food, and don't care one bit about calories, then please get this cookbook. Her food is amazing and she has some great recipes. I've been reading it cover to cover and I want to make everything! I figure I'll be able to find substitutes for any wine or alcohol, which means I really can try all of these recipes.

Just a suggestion. But I promise it's worth your money!

Baked Ziti coutesty of Martha Stewart

Serves 4

• FOR BAKED ZITI
• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
• FOR GARLIC BREAD
• 1/2 loaf Italian bread (5 ounces)
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• FOR CRUNCHY ITALIAN SALAD
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 tablespoon olive oil
• 1 head Belgian endive, stem end trimmed, thinly sliced
• 2 bunches arugula (3 1/2 ounces total), thick stems removed

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Chicken Tortilla Soup

This is healthy and has an excellent flavor. The whole family liked it since they could customize it with toppings they liked. (Healthy depending on which/how much toppings you use.)


1 Tbsp Olive Oil
1 Onion, diced
1 Tsp Salt
1 Green Bell Pepper or Red Bell Pepper, diced
1 Garlic clove, minced
1 Tsp Cumin Powder
1 32 oz Box Chicken Broth
1 Bay Leaf
1 1/2 Cups Frozen Corn Kernels
1 15 oz Can Tomato, diced (used fire roasted tomatoes)
1 Lb Chicken Breast, boneless and skinless
Juice of 1 Lime
Crushed Tortilla Chips

Accompaniments: Shredded Monterey Jack, Mexican Cheese Blend, Avocado, Sour Cream, Cilantro, Green Onion, diced

1. In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Notes:
- added black beans when returned shredded chicken to pot
- made pico de gallo, excellent topping
- some kids preferred adding tortilla chips a bit at a time to keep them crunchy
- I threw an extra chicken breast in to boil. Then shredded. Now I have delicious seasoned chicken ready to go for a lunch or quesadillas.

Fruit Pizza

I've never made fruit pizza before - this was a first.
(It was Simon's Family Night treat so he got to hold it for the pic.)

It was really good, and very easy. I used a boxed sugar cookie mix - I'm sure it would be good from scratch, but take more time.

Ingredients:
1 box sugar cookie mix
4oz reduced fat cream cheese, softened
4oz frozen lite whipped topping, thawed
1 TBS confectioner's sugar
Assorted fruit

Prepare cookie mix for "rolled sugar cookies" according to package directions (my mix required flour). Roll into shape of pizza, about 1/4" thick - if too sticky chill for 30 minutes before rolling. Bake until golden brown and set. I did 375 for about 10 minutes. Cool.

Combine cream cheese and sugar. Fold in whipped topping til combined. Spread on top of cooled pizza. Top with your choice of fruit.

The Best Rolled Sugar Cookies

INGREDIENTS

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS

1.     In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.     Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.     Bake 6 to 8 minutes in preheated oven. Cool completely.

Oatmeal cookies

Softest Ever Oatmeal Cookies

Marilee’s friend Kristi Clews

Ingredients:

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs (5 if doubled)

1 tsp vanilla

1 tsp baking soda

½ tsp salt

½ tsp baking powder

2 cups quick oats

2 cups flour

Directions:

Cream together shortening and sugar. Add eggs. In a separate bowl mix vanilla, soda, salt and baking powder. Add to creamed mixture. Mix flour and oats together. Mix with creamed mixture. Stir in chips of your choice. Bake at 350⁰ for 8-10 minutes. 

Aunt Michele's Rolls

I absolutely love this recipe and once again I use my kitchen aid to knead and it comes out perfect. I also use the exact amount of flour instead of adding more, I know it is a bit sticky but it comes out perfect I swear!

Marilee's Aunt Michele’s Basic roll and Bread dough 

Small batch-

1 pkg dry yeast

¼ cup warm water

1 cup hot milk

¼ cup sugar

¼ cup shortening

1 tsp salt

3 ½ cups all-purpose flour

1 egg

Large Batch-

4 pkgs dry yeast

1 cup warm water

4 cups hot milk

1 ¼ cup sugar

1 cup shortening

4 tsp salt

14 cups all purpose flour

4 eggs

First—

Add yeast to warm water  with 1 Tbsp sugar in bowl and set aside.

Combine Milk, sugar, shortening, salt, and then slowly add flour while mixing with hands. Add egg and yeast and mix into a soft dough. Cover and let rise one hour. Punch it down and form into rolls or loaf. Place in greased bread pan or sup cake pans or cookie sheet until about double in size. Bake at 375 until deep golden brown. Cool for 5 minutes then put in plastic to prevent drying.

Bread – 40 minutes

Rolls—15 minutes

Cinnamon Rolls—15 minutes

Cinnamon Rolls

These are the best and simply the EASIEST rolls ever. I just put all the ingredients in my kitchen aid (after raising the yeast of course) attach the dough hook and let it knead for about 5 to 7 minutes. Then roll, rise once, bake, frost, and sit and get fat with goodness!

Cinnamon Rolls

Ingredients

• 1/4 cup warm water
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
•  
• 1/4 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans
•  
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1.     In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

2.     When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.

3.     Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4.     Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.