Drop Sugar Cookie

Monday, May 3, 2010

Last night I was trying to think of a quick cookie I could make to send in lunches for the kids today. I decided to go with these, it only took me about an hour total to make them (cleaned up the kitchen while they baked), so not too bad at all. It made 4 dozen cookies using my cookie dough scoop.  One other note about these cookies you want to pull them out of the oven before they are golden brown. Last night I cooked them around 8 minutes. They didn't look really done, but let them cool for a couple minutes on the cookie sheet then transfer to a wire rack.  They will melt in your mouth. If they get golden brown they are still good but very crunchy.

Drop Sugar Cookies
makes 4 dozen

1/2 cup butter or margarine
1 cup sugar
1 egg
1/2 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1/2 tsp baking soda
1/3 tsp salt

  1. Cream butter, sugar, egg, canola oil, vanilla & almond extracts.
  2. Mix the flour, baking soda & salt. Add to creamed mixture & mix thoroughly.
  3. Roll into small balls and place on ungreased cookie sheet. Press with fork & top with sprinkles (if desired).
  4. Bake at 350 F for 8-10 minutes. Cool on cookie sheet for 2 minutes then transfer to wire rack.
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Pizza Roll-Up

Today was the first time I've made the kids a bento box styled lunch.  For their main dish today I made pizza roll-ups.  These were very easy to make this morning and both kids said they liked them.

Pizza Roll-Up
makes 1 roll up

1 8-inch whole-wheat flour tortilla
2 tablespoon prepared pizza sauce
6-12 leaves baby spinach
5-6 slices of turkey pepperoni
3 tablespoon shredded part-skim mozzarella


Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach, pepperoni and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired.

Spinach, Mushroom & Feta Stuffed Baked Potatoes

Sunday, May 2, 2010

I made these two weeks ago and the kids have been bugging me to make them again, so tonight's the night.  They are really good - I mean if kids are going to ask for potatoes that contain spinach they must be good right?


6 baking potatoes
1 1/2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced
approx 8 cups baby spinach, coarsely chopped
1 tablespoon white wine vinegar
8 ounces goat feta cheese, crumbled
3 tablespoons pine nuts
1 tablespoon chopped fresh dill
Salt and pepper


  1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
  3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
  4. Cut each potato in half, scoop out potato, and add to the spinach, mushroom & feta mixture.  Mix throughly and scoop back into potato skins. 

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