simply jess

keepin it real since 1985

Posts tagged recipes

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Yesterday on my way home from work, I had a craving for lemon cookies. It cracks me up when that happens. When, all of a sudden, out of nowhere, you get a craving for something VERY specific and obscure. It happens to me with weird things like shrimp cocktail, Popeyes biscuits, hard-boiled eggs, guacamole, those monstrous sour pickles you buy at baseball games… I usually end up not giving in, but last night I needed a lemon cookie. Here’s the recipe I used from Tidy Mom (makes 3 dozen): Ingredients: 1 box Lemon Cake Mix 1- 8 oz container Cool Whip Free 1 egg 1/3 cup powdered sugar (for rolling) Directions: Preheat oven to 350° In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10-12 minutes

Yesterday on my way home from work, I had a craving for lemon cookies.

It cracks me up when that happens. When, all of a sudden, out of nowhere, you get a craving for something VERY specific and obscure. It happens to me with weird things like shrimp cocktail, Popeyes biscuits, hard-boiled eggs, guacamole, those monstrous sour pickles you buy at baseball games… I usually end up not giving in, but last night I needed a lemon cookie.

Here’s the recipe I used from Tidy Mom (makes 3 dozen):

Ingredients:

  • 1 box Lemon Cake Mix
  • 1- 8 oz container Cool Whip Free
  • 1 egg
  • 1/3 cup powdered sugar (for rolling)

Directions:

  1. Preheat oven to 350°
  2. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
  3. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
  4. Place on parchment lined cookie sheet and bake for 10-12 minutes

Filed under lemon cookies recipes recipe

24 notes

I have a new-found love for brussels sprouts. Weird, I know. I think it was boredom with my usual broccoli-cauliflower-asparagus rotation coupled with a life changing dish I recently had at Ardeo (crispy brussels sprouts with pistachios, apricots and yogurt) that did it. In any case, thought I’d share a particularly-delicious recipe I found on Closet Cooking. The tang of the apple cider vinegar with the sweetness of the maple syrup and spiciness of the mustard makes for an amazing blend of flavors! Maple Dijon Roasted Brussels Sprouts Ingredients: 2 pounds brussels sprouts (trimmed and halved) 1 tablespoon olive oil salt and pepper to taste 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon dijon mustard 1 tablespoon grainy mustard 1 small clove garlic (grated) salt and pepper to taste 1/4 cup almond slices (toasted) Directions: Preheat the oven to 400°F. Toss the brussels sprouts in the oil along with the salt and pepper. Arrange the brussels sprouts in a single layer on a baking sheet. Bake the brussels sprouts for 30 minutes, be sure to flip them half way through. Whisk together the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl. Toss the brussels sprouts and almonds in the maple dijon vinaigrette. Makes 4 servings.

I have a new-found love for brussels sprouts.

Weird, I know. I think it was boredom with my usual broccoli-cauliflower-asparagus rotation coupled with a life changing dish I recently had at Ardeo (crispy brussels sprouts with pistachios, apricots and yogurt) that did it. In any case, thought I’d share a particularly-delicious recipe I found on Closet Cooking. The tang of the apple cider vinegar with the sweetness of the maple syrup and spiciness of the mustard makes for an amazing blend of flavors!

Maple Dijon Roasted Brussels Sprouts

Ingredients:

  • 2 pounds brussels sprouts (trimmed and halved)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 small clove garlic (grated)
  • salt and pepper to taste
  • 1/4 cup almond slices (toasted)

Directions:

  1. Preheat the oven to 400°F.
  2. Toss the brussels sprouts in the oil along with the salt and pepper.
  3. Arrange the brussels sprouts in a single layer on a baking sheet.
  4. Bake the brussels sprouts for 30 minutes, be sure to flip them half way through.
  5. Whisk together the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
  6. Toss the brussels sprouts and almonds in the maple dijon vinaigrette. Makes 4 servings.

Filed under brussels sprouts recipes recipe

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In honor of Anna’s highly-anticipated DC visit this weekend, I am hosting a small soirée at my apartment tonight. After going through what must have been a zillion online recipes (I’m terribly indecisive), I’m really excited to try these three. Don’t they look and sound delicious? Baked Sweet Potato Falafel Mini Caprese Bites Duo of Goat Cheese Bruschetta Like my collage of pictures? I’m such a dork… I’ll let yall know how they turn out. In the meantime, Happy Friday everyone!

In honor of Anna’s highly-anticipated DC visit this weekend, I am hosting a small soirée at my apartment tonight. After going through what must have been a zillion online recipes (I’m terribly indecisive), I’m really excited to try these three. Don’t they look and sound delicious?

Like my collage of pictures? I’m such a dork…

I’ll let yall know how they turn out. In the meantime, Happy Friday everyone!

Filed under recipes anna weekend friday

22 notes

101 Simple Salads for the Season - New York Times This article has lots of good ideas. One of my favorites: Mix a can of tuna with tomatoes, parsley and olive oil. Add chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper. Doesn’t that sound yummy?

101 Simple Salads for the Season - New York Times

This article has lots of good ideas. One of my favorites: Mix a can of tuna with tomatoes, parsley and olive oil. Add chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper. Doesn’t that sound yummy?

Filed under salads recipes