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These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
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This latte is made with 2 types of coconut milk, coconut oil, coconut extract, and brown sugar for the die-hard coconut fan.
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A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
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These slow-roasted whole pecans coated in an egg white and sugar glaze spiced with cinnamon make a wonderful snack for any occasion.
Ingredients: egg white, water, pecan, sugar, salt, cinnamon
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Sugar free vanilla pudding makes a great base for these frozen pops. If you prefer, eat the pudding straight from the fridge instead of freezing.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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This glaze tops our Ginger Pumpkin Bread.
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These waffles paired with a quick pear sauce will get you out of bed.
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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
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