simply jess

keepin it real since 1985

Posts tagged recipe

22 notes

Chocolate-Covered Strawberry Ghosts
In addition to my creepy witch fingers, I’m making a batch or two of these for our Halloween party this weekend. They’re really simple AND yummy…
Ingredients:
Strawberries
1 pkg. white chocolate
baking sheet
wax paper
chocolate sprinkles or chocolate chips 
Directions:
Line a baking sheet with wax paper
Slice off the tops of your strawberries
Melt chocolate as directed on the package
Dip the pointed end of the strawberries in the melted chocolate and lay them, flat end down, on the baking sheet.
Apply sprinkles or chocolate chips for the eyes and mouth.
Cute, right?

Chocolate-Covered Strawberry Ghosts

In addition to my creepy witch fingers, I’m making a batch or two of these for our Halloween party this weekend. They’re really simple AND yummy…

Ingredients:

  • Strawberries
  • 1 pkg. white chocolate
  • baking sheet
  • wax paper
  • chocolate sprinkles or chocolate chips 

Directions:

  1. Line a baking sheet with wax paper
  2. Slice off the tops of your strawberries
  3. Melt chocolate as directed on the package
  4. Dip the pointed end of the strawberries in the melted chocolate and lay them, flat end down, on the baking sheet.
  5. Apply sprinkles or chocolate chips for the eyes and mouth.

Cute, right?

Filed under halloween recipe diy

14 notes

Witch Finger Cookies
I’m baking my annual batch of Witch Fingers this week! Muahaha. Aren’t they creepy looking? Here’s the recipe for 5 dozen servings:
Ingredients:
1 cup Butter, softened
1 cup Powdered sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla extract
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, sliced or whole blanched
Few Drops Green and Red Food Coloring
Tube of Red Decorators Gel or Decorator’s Milk Chocolate 
Directions
 Combine the butter, sugar, egg, almond extract, and  vanilla extract in a mixing bowl. Beat together with an electric mixer;  gradually add the flour, baking powder, and salt, continually beating;  refrigerate 20 to 30 minutes. 
 Preheat oven to 325. Lightly grease baking sheets. 
 Remove dough from refrigerator in small amounts.  Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the  waxed paper to roll the dough into a thin finger-shaped cookie. Press  one almond into one end of each cookie to give the appearance of a long  fingernail. Squeeze cookie near the tip and again near the center of  each to give the impression of knuckles. You can also cut into the dough  with a sharp knife at the same points to help give a more finger-like  appearance. Arrange the shaped cookies on the baking sheets. 
 Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. 
 Remove the almond from the end of each cookie;  squeeze a small amount of red decorating gel/milk chocolate into the cavity; replace  the almond to cause the gel to ooze out around the tip of the cookie. 
Enjoy!

Witch Finger Cookies

I’m baking my annual batch of Witch Fingers this week! Muahaha. Aren’t they creepy looking? Here’s the recipe for 5 dozen servings:

Ingredients:

  • 1 cup Butter, softened
  • 1 cup Powdered sugar
  • 1 Egg
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract
  • 2 2/3 cups Flour
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 3/4 cup Almonds, sliced or whole blanched
  • Few Drops Green and Red Food Coloring
  • Tube of Red Decorators Gel or Decorator’s Milk Chocolate

Directions

  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  2. Preheat oven to 325. Lightly grease baking sheets.
  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel/milk chocolate into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Enjoy!

Filed under halloween recipe witch fingers

104 notes

Baked Coconut Shrimp with Apricot Sesame Dipping Sauce
Pre-heat oven to 400.
In a shallow bowl combine 1 cup unsweetened, flaked coconut with a bit of salt and pepper.
In another shallow bowl, scramble 2 eggs with a pinch of garlic powder and a pinch of smoked paprika.
Put 1/2 cup rice flour in a 3rd bowl.
Dredge some peeled & de-veined shrimp in the rice flour, dip in the egg wash, and then coat with the flaked coconut. 
Bake at 400 for 10 to 15 minutes till cooked through. Serve with Apricot Sesame dipping sauce. 
For the Apricot Sesame Dipping Sauce:
Combine 2 tablespoons apricot jelly, the zest and juice of 1 lime, 1 tablespoon toasted sesame seeds, 1 tablespoon soy sauce, 1/4 tsp grated ginger, freshly grated black pepper, 1/8 tsp red chili flakes, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil.

(via delishytown)

Baked Coconut Shrimp with Apricot Sesame Dipping Sauce

  1. Pre-heat oven to 400.
  2. In a shallow bowl combine 1 cup unsweetened, flaked coconut with a bit of salt and pepper.
  3. In another shallow bowl, scramble 2 eggs with a pinch of garlic powder and a pinch of smoked paprika.
  4. Put 1/2 cup rice flour in a 3rd bowl.
  5. Dredge some peeled & de-veined shrimp in the rice flour, dip in the egg wash, and then coat with the flaked coconut. 
  6. Bake at 400 for 10 to 15 minutes till cooked through. Serve with Apricot Sesame dipping sauce. 
  7. For the Apricot Sesame Dipping Sauce:
  8. Combine 2 tablespoons apricot jelly, the zest and juice of 1 lime, 1 tablespoon toasted sesame seeds, 1 tablespoon soy sauce, 1/4 tsp grated ginger, freshly grated black pepper, 1/8 tsp red chili flakes, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil.

(via delishytown)

Filed under recipe

67 notes

littlelaur:

skinny margs
so i know everyone thinks of margaritas as a summer drink…but joe and i actually tend to have them more when the weather is chilly.
why?
because let’s face it, nothing warms you up like some tequila.
margaritas used to be our saturday night tradition (we’ve learned that maybe doing mexican every saturday didn’t make for the best-feeling sundays), but now we try to mellow on the massive tequila inhalation.
however, these 9 recipes under 300 calories may have just inspired me to bring saturday night margs back (in a homemade fashion)…
frosty blended margaritas (179 cals)
bethenny frankel’s skinnygirl margarita (approx 160 cals)
mango-avocado margarita (162 cals)
strawberry margarita (198 cals)
lime sorbet margarita (186 cals)
strawberry-banana margarita (247 cals)
key lime margarita (approx 283)
margarita granita (approx 250)
cucumber margarita (approx 248)

yum. definitely going to try one of these. thanks lady!

littlelaur:

skinny margs

so i know everyone thinks of margaritas as a summer drink…but joe and i actually tend to have them more when the weather is chilly.

why?

because let’s face it, nothing warms you up like some tequila.

margaritas used to be our saturday night tradition (we’ve learned that maybe doing mexican every saturday didn’t make for the best-feeling sundays), but now we try to mellow on the massive tequila inhalation.

however, these 9 recipes under 300 calories may have just inspired me to bring saturday night margs back (in a homemade fashion)…

frosty blended margaritas (179 cals)

bethenny frankel’s skinnygirl margarita (approx 160 cals)

mango-avocado margarita (162 cals)

strawberry margarita (198 cals)

lime sorbet margarita (186 cals)

strawberry-banana margarita (247 cals)

key lime margarita (approx 283)

margarita granita (approx 250)

cucumber margarita (approx 248)

yum. definitely going to try one of these. thanks lady!

(Source: littlelaur)

Filed under margarita recipe drink

23 notes

Chicken and White Bean Stuffed Peppers
Ah, my undying love for Gina and her delicious recipes. Can’t wait to make this!
Servings: 5 • Serving Size: 2 halves • Points: 6 ptsCalories: 303.7  • Fat: 5.9 g • Protein: 29.9 g • Fiber: 6.5 g 
2 tsp olive oil 
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup parsley (or cilantro)
5 bell peppers (red or green)
14 oz shredded cooked chicken breast
cumin
salt
15.5 oz can white beans
1/2 cup shredded cheddar 
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Chicken and White Bean Stuffed Peppers

Ah, my undying love for Gina and her delicious recipes. Can’t wait to make this!

Servings: 5 • Serving Size: 2 halves Points: 6 pts
Calories: 303.7 • Fat: 5.9 g Protein: 29.9 g Fiber: 6.5 g

  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • cumin
  • salt
  • 15.5 oz can white beans
  • 1/2 cup shredded cheddar

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Filed under recipe Gina food

15 notes

The Easiest and Most Delicious Salad Dressing EVER 
I found the recipe for this Creamy Oregano-Feta Dressing a couple of years ago in an old Weight Watchers cookbook, and every time I make it, it’s a huge hit. The taste is predominantly Greek, but you could add it to any mixed greens or salad fix-ins. It’s very light and unbelievably yummy. Try it out!
Creamy Oregano-Feta Salad Dressing
Ingredients:
3/4 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 garlic clove, crushed
1/2 teaspon dried oregano
1/4 teaspoon fresh ground pepper
2 tablespoons of water
Directions:
To prepare the dressing, in a mini food processor or blender, combine  the feta cheese, lemon juice, oil, garlic, oregano, pepper and water -  puree until smooth.
Makes 4 servings. Enjoy!

The Easiest and Most Delicious Salad Dressing EVER

I found the recipe for this Creamy Oregano-Feta Dressing a couple of years ago in an old Weight Watchers cookbook, and every time I make it, it’s a huge hit. The taste is predominantly Greek, but you could add it to any mixed greens or salad fix-ins. It’s very light and unbelievably yummy. Try it out!

Creamy Oregano-Feta Salad Dressing

Ingredients:

  • 3/4 cup crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspon dried oregano
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons of water

Directions:

To prepare the dressing, in a mini food processor or blender, combine the feta cheese, lemon juice, oil, garlic, oregano, pepper and water - puree until smooth.

Makes 4 servings. Enjoy!

Filed under recipe salad

62 notes

Shrimp Quesadillas with Tomato Avocado Salsa
I’ve been following Gina’s low-fat, low-cal cooking blog for a little  over two years now, and let me tell you guys, she’s good, real good. She posted this easy and delicious-looking quesadilla recipe  today, so I thought I’d pass it along.
Ingredients:
1 medium tomato, diced
1 hass avocado, diced
1 lime, juice of 
1 tbsp cilantro, chopped 
1 tbsp red onion, finely minced
16 large shrimp, cleaned and deviened 
cumin
garlic powder
salt and fresh pepper
cooking spray
4 scallions, chopped
6 oz Cabot’s 75% Light Vermont Cheddar, shredded 
8 (6”) low carb whole wheat flour tortillas (try La Tortilla  Factory) 
Instructions:
In a medium bowl, combine tomatoes,  avocado, red  onion, lime juice, cilantro, salt and pepper.
 Season shrimp with salt, pepper,  cumin, and garlic powder.  Lightly spray a hot skillet on medium heat with cooking  spray, add shrimp and  scallions. Cook 2-3  minutes on  each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.
 Heat skillet on medium heat and  lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp  halves,  and tomato avocado salsa. When the cheese is melted and the  bottom of  the tortilla is golden brown, place the other tortilla on top.  Put a plate on top of the  quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another  minute and remove with a spatula.
 Cut into wedges and  serve immediately.
Enjoy!

Shrimp Quesadillas with Tomato Avocado Salsa

I’ve been following Gina’s low-fat, low-cal cooking blog for a little over two years now, and let me tell you guys, she’s good, real good. She posted this easy and delicious-looking quesadilla recipe today, so I thought I’d pass it along.

Ingredients:

  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 lime, juice of
  • 1 tbsp cilantro, chopped
  • 1 tbsp red onion, finely minced
  • 16 large shrimp, cleaned and deviened 
  • cumin
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 4 scallions, chopped
  • 6 oz Cabot’s 75% Light Vermont Cheddar, shredded
  • 8 (6”) low carb whole wheat flour tortillas (try La Tortilla Factory)

Instructions:

  1. In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
  2. Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.
  3. Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula.
  4. Cut into wedges and serve immediately.

Enjoy!

Filed under recipe cooking gina