When I started with this column in 2024, the one thing I did not want it to resemble was a food blog where the writer drones on about some inside jokes and weaves in lots of ridiculous phrases.

Just give me the recipe, ma’am. Chop chop.

There have been so many times when I’ve yelled at these blogs, trying to scroll through endless word salads topped with popup ads. I don’t care that you were sitting at home watching TV and thought that crepes sounded good so you Googled a recipe.

Then voila. Masterpiece. Insert some weird, quippy saying here.

Do some more scrolling, trying to find the elusive recipe on this messy webpage with too many distractions.

I’m not bitter, I just want the recipe.

That’s why I try to focus on a random memory instead. I like to think it’s engaging.

Or maybe I’m just inflating my ego, thinking I’m quirky and funny.

Am I any different from these food bloggers with the all-nonsense recipe pages? I hope so, and I’ll tell you why.

For the few friends and handful of family members that take time to read this, I’ll put in little “Easter eggs,” or things that only certain people will know it’s there. Kind of like inside jokes between friends.

Some of my circle have picked up on it. Alexa, play “Friends In Low Places.”

That’s not all this weekly space is, though.

I’m going to repeat a sentiment from around Christmas. What means the world to me is something that’s been happening with this column, almost since the first week.

It’s always the best surprise when someone writes into the newsroom with a positive note. And it’s the best when someone shares their very own favorite recipe.

Anyone who works in a newsroom can share stories about the critical or mean feedback we get. That’s OK. It’s part of the job, and we take it seriously. We’ll follow up with what we receive. Sometimes if it’s legal-related, we can’t do much without a police report.

Then there are the threats.

Sometimes people have to let off steam, and other times, people aren’t quite sure how the media works. That’s fine, we’re happy to talk.

Needless to say, when we do get emails, handwritten notes and even phone calls that are a quick “two thumbs up,” it means the world to us.

Top it off with some cool concoction, and you’re speaking my language.

This week, please indulge in reader Annette’s “quick, addictive and easy” treat.

It’s a cookie recipe made with a cake mix. She’s fond of spice and chocolate.

“You will be amazed,” she said.

I have no doubt.

Annette’s

Cookies

Ingredients

A cake mix any flavor

16 oz Cool Whip

1 egg

Powdered sugar

Directions

Preheat oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper and set aside.

In a bowl, thoroughly mix cake mix, Kool Whip and egg.

Refrigerate for 1 hour.

Using a teaspoon, scoop dough and drop into powdered sugar.

Bake for 10 minutes, let cool and enjoy.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.