Taste of Home (editor) - Taste of Home Cooking for Two

Taste of Home Cooking for Two

Hundreds of Quick-and-Easy Specialties Sized Right for Your Home

2022 RDA Enthusiast Brands, LLC.

1610 N. 2nd St., Suite 102, Milwaukee, WI 53212-3906

All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.

Visit us at tasteofhome.com for other Taste of Home books and products.

International Standard Book Number:

978-1-62145-771-8

International Standard Book Number:

978-1-62145-772-5 (ebook)

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editor: Hazel Wheaton

Art Director: Courtney Lovetere

Deputy Editor, Copy Desk: Dulcie Shoener

Copy Editor: Elizabeth Pollock Bruch

Contributing Designer: Jennifer Ruetz

Cover

Photographer: Dan Roberts

Set Stylist: Stacey Genaw

Food Stylist: Josh Rink

Pictured on front cover:

INSTANT POT is a trademark of Double Insight Inc. This publication has not been authorized, sponsored or otherwise approved by Double Insight Inc.

Love to cook but dont love all of the leftovers? Tired of wasting time, effort and money cooking large-yield dishes that eventually end up languishing in the fridge? Or maybe you long for the comforting casseroles, snacks, soups and sweet treats that please a crowd but dont make sense for small households.

Whether youre an empty nester or a newlywed, or youre simply cooking for a pair, Taste of Home Cooking for Two has the answers! This all-new collection of small-serving recipes helps you whip up the mouthwatering favorites you crave in just the right quantities.

Each of the 317 incredible dishes in this collection is sized right for one, two or three diners. From dips and spreads to entrees and desserts, the perfect dish is always at hand.

Youll also enjoy

• A complete set of nutrition facts with every recipe, and diabetic exchanges where applicable.
• Timelines for prepping and cooking, and step-by-step directions to help you plan meals effortlessly.
• Reader reviews and no-fuss tips from the pros at the Taste of Home Test Kitchen.

Best of all, special icons highlight dishes that help you make the most of your time. Look for recipes that use todays most convenient gadgetsthe air fryer and Instant Pot . Also, look for the clock icon for dishes that take 30 minutes or less, from raw ingredients to ready to serve, so you can quickly spot the recipes you need when your time is tightest.

With full-color photos, fast weeknight staples, delicious appetizers and snacks, fabulous sides, tempting desserts and so much more, Taste of Home Cooking for Two is your guide to quick, easy specialties sized just right for your home.

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SNACKS

Make tonight appetizer night! You wont have to fill the fridge with loads of leftovers. These special apps, snacks and drinks give you just the right amount of deliciousness.

CHOCOLATE CINNAMON TOAST

Looking for a fun snack? Toast cinnamon bread in a skillet and top it with chocolate and fresh fruit. Add a dollop of whipped cream to each slice to make it extra indulgent.

Jeanne Ambrose, Milwaukee, WI

TAKES: 10 MIN. MAKES: 1 PIECE

• 1 slice cinnamon bread
• 1 tsp. butter, softened
• 2 Tbsp. 60% cacao bittersweet chocolate baking chips
• Optional: Sliced banana and strawberries

Spread both sides of bread with butter. In a small skillet, toast the bread over medium-high heat for 2-3 minutes on each side, topping with chocolate chips after turning. Remove from heat; spread melted chocolate evenly over toast. Top with fruit if desired.

1 piece: 235 cal., 13g fat (8g sat. fat), 10mg chol., 131mg sod., 29g carb. (19g sugars, 3g fiber), 4g pro.

HOMEMADE CHOCOLATE SHORTBREAD

This recipe has been in my files for a long time, probably since I first learned to bake. I make these year-round with variationsadding a thin coat of icing to make them even richer, or making them into a sandwich cookie with frosting in the middle.

Sarah Bueckert, Austin, MB

PREP: 10 MIN. BAKE: 20 MIN. + COOLING MAKES: 1 DOZEN

• cup butter, softened
• tsp. vanilla extract
• cup all-purpose flour
• cup confectioners sugar
• 1 to 2 Tbsp. baking cocoa

1. Preheat oven to 300. In a small bowl, cream the butter until light and fluffy, 3-4 minutes. Beat in vanilla. Combine the flour, sugar and cocoa; add to the creamed mixture. Beat until dough holds together, about 3 minutes.
2. Pat into a 9x4-in. rectangle. Cut into 2x1 -in. strips. Place strips 1 in. apart on ungreased baking sheets. Prick with a fork.
3. Bake until set, 20-25 minutes. Cool on pans for 5 minutes before removing from pan to a wire rack to cool completely.

1 cookie: 64 cal., 4g fat (2g sat. fat), 10mg chol., 31mg sod., 7g carb. (2g sugars, 0 fiber), 1g pro.

TEST KITCHEN TIP

Unless a particular recipe says otherwise, always let your cookies cool on the pan for at least 1 minute before moving them to a rackit helps them set up and keep from crumbling.

PEANUTTY POPCORN BALLS

These tasty, salty-sweet gourmet treats make a lovely surprise tucked into the toe of a Christmas stocking, but theyre delicious any time of year and just as welcome tucked into a lunchbox!

Candace Harris, Walker, MN

TAKES: 25 MIN. MAKES: 2 POPCORN BALLS

• 2 cups popped popcorn
• cup salted peanuts
• 2 Tbsp. brown sugar
• 2 Tbsp. light corn syrup
• 1 Tbsp. creamy peanut butter