When I was pregnant I couldn’t get enough broccoli. I would eat it any way I could get it – raw, steamed, roasted, mixed into another dish. Of course, the rest of my cravings weren’t quite as healthy so I tried to embrace this one as much as often as possible. As I was reaching the end of the third trimester I just couldn’t stay on my feet long enough to make a full dinner so I started coming up with easier, faster recipes to satisfy the cravings. I suppose it could have been the crazy hormones that guided me to experiment with different flavors. However, I still find myself enjoying this broccoli recipe post-pregnancy.
- I saved myself the time it takes to cut the broccoli by using a 12oz bag of broccoli florets. According to the nutrition information on the back of the bag, it is already 4 cups.
- The red pepper flakes add a pretty mild kick of flavor but if you aren’t a fan of heat at any level just leave that ingredient out.
4 cups broccoli florets
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 400 degrees F. Spread broccoli florets out on a rimmed baking sheet. Drizzle olive oil over broccoli. Sprinkle red pepper flakes, salt and black pepper over broccoli. Cut lemon in half and squeeze juice from each half over broccoli. Stir broccoli to get a relatively even coating of ingredients. Roast in oven for 18 minutes or until edges of broccoli are slightly crispy. Serve warm.
I used to spend hours baking and decorating cut out sugar cookies. It was like therapy for me, a way to tune out the rest of the world for a while. I still enjoy making sugar cookies but I just don’t have time for the detailed work that goes into decorating those cut out cookies. As I was sifting through my grandmother’s recipe box I came across this great recipe. As with most of her recipes, the original source is unknown. However, the internet is a great tool and I did find the modernized version of this recipe on the Betty Crocker website. Following the recipe directly left me with slightly burned cookies so I altered the baking time a bit and the second batch turned out slightly soft – just the way I like them! The original recipe also makes some pretty small cookies so I also changed the amount of dough used for each serving.
- If you aren’t a fan of lemon flavor, feel free to leave the zest out or swap it for another citrus flavor (lime, orange or maybe even grapefruit).
- It is really easy to customize these cookies for holidays by changing up the color of your decorative sugar.
Makes 2 dozen cookies
2/3 cup vegetable oilBetty Crocker
2 teaspoons vanilla extract
Zest of 1 lemon
¾ cup sugar
2 cups all purpous flour
2 teaspoons baking powder
½ teaspoon salt
Additional colored sugars for decorating
Heat oven to 400*F. In a large bowl, beat eggs with oil, vanilla, zest and sugar. In a separate bowl, combine flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the tablespoon full onto parchment paper covered cookie sheet. Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough. Bake 6 minutes or until edges of cookies start to turn golden brown. Transfer cookies from cookie sheet to cooling rack and let cool completely before eating.