Cooking for Two
These cookies bring back fond memories of when I would make these for my children. They are soft and chewy with a hint of cinnamon. The ingredients should already be in your pantry, and they are quick to make. You don’t have to wait long to make your own fond memories.
I loved chocolate-covered cherries. They are too sweet for me now since I cut down on my sugar intake. These cookies are a perfect replacement. Not too sweet with a perfect balance of cherries and chocolate. They are soft and yummy.
I fell in love with these cookies when I first made them. The flavors are wonderful and blend so well together. The added icing gives the cookie an extra nice look. I made a few tweaks to make them even better.
I have enjoyed this warm dip for several years. I like artichoke hearts a lot, and their flavor shines through in this recipe. The dip is creamy, warm, and very satisfying. You won’t miss the spinach; the artichoke is the star in this recipe.
No crust is needed for these delicious mini quiches. The ham and cheese, with the spices, make these great-tasting little “muffins” of goodness. Make them for brunch, or as a perfectly sized appetizer for a party.
This delightful cookie is one of Bethany’s favorites. It’s a quick and easy recipe. The cookies are soft and chewy, but also have a crunch from the nuts. An all-around perfect cookie
I thought rolled-out cookies were hard to make and weren’t all that exciting to eat. Bethany proved me wrong! They are not hard, and our recipe tastes great. We decided to do snowflakes and frost them in different colors. They do take time to complete, but I believe that they are well worth it. They would make a special treat or an awesome gift.
Have you ever tried something that claimed to be lemon-flavored, but the flavor was disappointing? These cookies will not disappoint! They are a lemon-flavored, soft, and chewy cookie. I hope you enjoy them as much as Bethany and I do.
Wow, this is amazing! I have had cranberries in cranberry sauce, but that was it. This dessert should be served anytime cranberries are available. It is tart and lets the cranberries be the star. The crumble on top is a must.
I love carrots, especially when they are in season. Of course, you can make this dish any time of year. We have tried baby carrots (our favorite), regular carrots, and rainbow carrots. They all work in this recipe. The glaze is slightly spiced and sweet, a perfect match for the carrots. This dish adds a bright visual addition to any meal.