The Incredible Story of The Miracle Twins

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The Easiest Crowd-Pleasing Pesto Mozzarella Pasta

It assembles in 1-2-3. It get finished down to the bottom of the bowl. And it’ll stay fresh on your table for way longer than your creamy pasta. This pesto mozzarella pasta is a win-win. Warm, cold, room temperature, it doesn’t matter. This one is delicious no matter what. Simply prep all the ingredients (saving the avocados for when you’re ready to toss together), toss and serve. Couldn’t be easier!

1 pound penne pasta, prepared according to package instructions

1 cup Parmesan cheese

2 avocados, diced

6 ounces fresh mozzarella, diced

2 cups grape tomatoes, halved

1 6.7 ounce container Shneider’s Pesto

  1. Simply combine all ingredients! That’s all there is to it!


Cheesecake Cookie Bites

These cookies, made with cream cheese and butter, simply melt in the mouth. Cheesecake cookie bites are delectable, light, and delicious.

1 stick butter, at room temperature

1 egg

1 ¼ cups sugar

1 ¼ cups flour

½ teaspoon baking powder

1 tablespoon milk

Dairy chocolate, to decorate

Desired topping, to garnish

  1. In the bowl of an electric mixer, whip butter, egg, and sugar for 2-3 minutes. Add flour, baking powder, and milk, and mix until combined. Dough may be sticky. Refrigerate for 30-45 minutes.
  2. Meanwhile, preheat oven to 350 degrees Fahrenheit.
  3. Shape dough into 1½ inch round balls. Pat down the center and place on a lined baking sheet. Bake for 10 minutes. The cookie should still be soft when you remove it from the oven. Let cool. Transfer to freezer.
  4. Melt good quality milk chocolate. Dip one side of cookies in chocolate and sprinkle with desired toppings. Return to freezer to store. Allow to come to room temp before serving.

Pro Tip:

If melting 2-3 bars of milk chocolate, use an immersion blender to blend the melted warm chocolate to create an even perfect consistency.