Cooking-for-two/7 recipes

These moist and delicious cookies will have people reaching for the cookie jar every second!

Sounds gross but they're reasonably tasty and kids love them.

They are easy to make, turn out beautiful and delicious!

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

This makes a delicious and colorful vegetarian entree.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

Very good and melt in your mouth recipe that taste so moist and delicious you'll be glad it makes two!!!

Classic and easy to prepare old fashioned baked macaroni and cheese baked until bubbly with a crispy top.

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.

From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

This is an excellent way to prepare beets. Reminiscent of potato pancakes, shredded beets and carrots are mixed with eggs and then cooked in a skillet until crispy on the outside. The earthy sweetness of the beets go perfectly with the creamy yogurt dill sauce, simply delicious!

A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.

Made this impossible garden vegetable pie for lunch today , and it was cheesy and delicious. I browned the onions first for about 5 minutes, put the broccoli and bell peppers into the pan, and cooked for another 2 minutes to develop more flavors. Then followed the recipe, and it came out golden-brown on the top, very moist and tasty.

I make this soup every Halloween and is the "signal" to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Made this cabbage and bean soup for dinner last night. Loved the soup, it was flavorful, tasty and very light. Browning all the veggies in the pot was a must, which developed tons of flavors and made the soup taste delicious.