Lemon Supreme Cookies


Happy Saturday everyone! I definitely don’t pride myself on being a very good cook, so whenever I find a simple recipe, I’m quick to give it a try! A while ago, I pinned a 3-ingredient Lemon Supreme Cookie recipe from Somewhat Simple, because…um…how can you mess up something with 3 ingredients? And even if you do, you’ll only be out a few bucks. 🙂 I went ahead and gave them a try, and I wanted to share the recipe with you, too!

First, gather your ingredients: A box of Lemon Supreme Cake Mix (I used Duncan Hines, but I’m sure any brand would work), 1 8oz tub of Cool Whip softened, and 1 egg. Yes, those are the only 3 ingredients you need!

Go ahead and preheat your oven to 350 degrees, as well.



Next, combine your ingredients in your mixer.




Once the ingredients are mixed, the dough will be thick and taffy-like…not creamy and smooth like I was expecting. Use a tablespoon to place large hunks of dough on a greased cookie sheet. I was able to make 19 cookies with this recipe, though your number may vary depending on your cookie size.


Bake your cookies at 350 degrees for 10 minutes. After you remove them from the oven, let them cool on the cookie sheet for about 10 minutes.


After your cookies are cooled (or heck, while they’re still warm), eat up!

7I found these cookies to be light and refreshing. They definitely aren’t my favorite cookies, but I’m not a huge fan of lemon (then why did you make lemon cookies, doofus?). I wouldn’t crave one of these like I would a chocolate chip or peanut butter cookie, but I think they would be great as part of a dessert buffet for a bridal or baby shower since they are quite airy and not too heavy.

If you give them a try, let me know what you think!



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Chipotle Cilantro Lime Rice

headerI don’t know about y’all, but one of our favorite places to eat is Chipotle. It always tastes fresher than other “fast food” options, and we love their food. My husband orders their bowl, but he only asks for LOTS of rice and steak. He is always raving about how much he loves their rice, so one day I decided to try and recreate it at home. This recipe seems pretty close to what they offer in their restaurant, and it has become one of our “staple” sides for dinner. Plus, it’s almost impossible to screw up, which is always my #1 factor in selecting recipes.

The ingredients you need are:

  • 1 tbsp butter
  • 2/3 cup white basmati rice (I always use the Mahatma brand pictured below and love it)
  • Juice of 1 lime (remember to roll the lime firmly on the counter with your hands to get maximum juice out)
  • 1 cup water
  • 1/2 tsp salt
  • 2 tsp coarsely chopped fresh cilantro (I’ve left this out before if I don’t have any cilantro at home, and the rice still tastes great)

1 21. In a saucepan, melt the 1 tbs butter over low heat. Make sure to keep the butter moving, so it doesn’t burn.

2. Slice your lime and squeeze as much juice out as possible. Feel free to add additional limes if you enjoy the flavor.

3. Add 2/3 cup of basmati rice, and stir it in the lime juice and butter for 1 minute to ensure all of the grains are coated.

4. Add 1/2 tsp of salt and 1 cup of water. Raise heat and bring the mixture to a boil. Cover the pan, turn heat down to low, and simmer until the rice is tender and the water is absorbed. I’ve found that if I keep my stovetop on the lowest setting, this should take about 25 minutes.45. Once the rice is cooked, add in 2 tsp of fresh chopped cilantro. Again, I have left this step out before, and the rice is still delish. Also, feel free to add more cilantro if you’re a fan.

And you’re done! How simple was that? I know we enjoy beef with this flavor of rice, so I grabbed some marinated steak at our local grocery store, chopped it up, and cooked it on the stovetop over medium-high heat while my rice was simmering.

3This is a simple quick (about 30-minute) meal, that is a great standby. We’ve enjoyed this rice with chicken fajitas, baked chicken, tacos, and more! Like I said, it’s one of our favorites! Hope you like it, too!
5Siggy Autumn


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Yummy Breakfast Tacos

YummyBreakfastTacosA few weeks ago, I made a big batch of breakfast tacos to freeze, so Hoot Hubby and I could have a quick breakfast available on rushed mornings. Here are the quick easy steps that allow for an inexpensive, yummy breakfast for a couple of weeks!

First, gather your supplies. We kept it simple with eggs and sausage, but you could definitely add or substitute other ingredients that appeal to you (cheese, veggies, bacon, potatoes, etc.).

suppliesPrepare and combine your taco filling choices. First, I cracked and scrambled my 6 eggs. Next, I browned 1 pound of sausage. After my sausage was cooked through, I drained the fat and added my scrambled eggs. I continued stirring and combining my eggs and sausage until the eggs were completely cooked. Once my taco filling was finished, I set it to the side while I cooked my tortillas.

Steps 1 thru 4Hoot Hubby suggested making the tortillas for the breakfast tacos fresh. I wasn’t brave enough to make completely homemade tortillas, so I met him in the middle and bought a pack of the raw tortillas that you cook on the stove. The brand that I got was La Abuela, and I found it at Walmart. I’ve also used the HEB brand since then, and they also taste great.

Tortilla Collage


The raw tortillas are very fragile, so be careful! As you can see in the pictures above, I accidentally tore the first one I tried cooking. Don’t worry though, they still taste equally delicious. 🙂 Also note that the tortillas will burn if the stove is too hot (duh). The stove should be on medium to low heat, and the tortilla should be flipped each time it starts bubbling up. Also in the burnt tortilla picture you can see an uncooked spot on the left of the tortilla. When the stove is too hot the tortilla will burn in some spots while other parts remain raw. Make sure all of the tortilla is cooked evenly and none of these raw spots remain. It is okay if there is some slight browning on the tortilla as seen in picture three, just make sure the spots don’t get too dark.

IMG_1066Once the tortillas are cooked, spoon the desired amount of taco filling into the tortilla and roll it up! If you’re eating the breakfast tacos right away, this is your last step, enjoy!

However, we were making a large batch of tacos, so I proceeded to wrap two at a time into paper towels and then place them in Ziploc storage bags in the freezer. Once we were ready to eat them for breakfast, I simply popped them in the microwave for a minute to heat them up! Feel free to sprinkle in some cheese before you heat your tacos or dip them in some salsa for an extra kick!



Half a dozen eggs and a pound of sausage made about 16 breakfast tacos. You could make more (or less) depending on how much filling you use in each taco. Based on the cost of my supplies, I’d say these tacos are less than $.50 each to make! Not too bad, especially when you consider a Whataburger taquito is usually over $2! Hope you enjoy this easy breakfast idea! (And thanks to Hoot Hubby for the idea of making these yummy tacos!)

Siggy Autumn



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Creamy Salsa Verde

Creamy Salsa Verde

Hey y’all! Okay, anyone from Texas knows that chips and dip is basically its own food group. There’s hot sauce, green sauce, queso, guacamole…the list goes on. A little while ago, I pinned this Creamy Salsa Verde recipe from Savvy Style, Mindful Home. Typically, I just view things on Pinterest as a way to make me feel like a frumpy, non-crafty, terrible cook who is bad at applying make up and unable to adequately decorate my home for holidays or throw a party. However, every once in a while, I dig through my 636 pins (not an exaggeration) and attempt to improve my feelings of inadequacy. I typically love green sauce at Mexican restaurants but honestly never have any idea what it contains. I hoped this simple recipe would have a similar taste, so I spent a little time one afternoon whipping it up.

I have listed the ingredients and directions below. Something to keep in mind though, is that this recipe is very versatile and customizable. For example, if you love cilantro (I’m looking at you, Sassy Kat), throw an extra handful in. My husband loves lime, so I squeezed in some extra lime juice. Feel free to make it your own with your favorite ingredients!



First things first: wash your hands. Kidding! But seriously. Then, gather up all of your supplies! If you don’t have a food processor, I’m sure a blender would work just as well.



Follow along with these easy steps to create the salsa.

1Tomatillos 2Avocado 3Garlic 4Onion5onioncry6jalapeno

Seriously, make sure you remove all of the jalapeño seeds…those little buggers are HOT. Also, if you get any jalapeño juice on your hands, make sure to wash them immediately. If that juice gets in your eye accidentally, you will not be finishing this salsa. And you will be writhing on your kitchen floor in pain.
7limeroll8lime 9cilantro 10salt 11blend 12jarOnce you’re done, it can be served immediately or poured into a container to be chilled in the refrigerator. One option is a leftover pickle jar that your husband keeps asking why you’re saving. (See, babe!? I TOLD you I’d find a use for it! 🙂 ) You can simply eat it with chips and dip, or it can be poured over tacos to add some flavor.

My thoughts? This salsa is okay. I tried it with some Tostitos immediately after I blended it, and I was NOT a fan. However, even though I wanted to throw it all away, I let it chill for a day. I tried it again, and it was MUCH tastier after the flavors had a chance to blend and “marinate” some. Overall, I would give it 3 out of 5 hoots.

Owl ScaleIf you’re having a fiesta and you want a variety of salsas for your guests to sample, give it a whirl. DON’T let it be your only option though, or you may have some angry Texans on your hands. Better to play it safe with some guacamole or queso ;). And the best option of all? Just drive to Pappasito’s and get a bag of their chips and a jar of their salsa. No one will complain then. 🙂




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