"Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers." Italian Bread Servings: 1 Loaf Prep Time: 1 hour 20 minutes Cook Time: 20 minutes Ingredients: 2 cups warm water 110°F 1/2 cup white sugar 1 1/2 Tablespoon active dry yeast 1 1/2 teaspoon salt 1/4 cup vegetable oil 5-6 cups flour all-purpose flour or bread flour Instructions: In a large bowl, or a stand mixer, dissolve 2 tablespoon of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom. Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour. Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350° for 30-40 minutes. Cool, brush with butter and enjoy! "Homemade Bread is one of my favorite foods of all time. Can you tell by the name of this site?! There really is nothing quite like a warm slice of fresh bread served with a thick pat of butter on top. Mmmmm!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Light, fluffy and hot off the griddle! Delicious Saturday morning breakfast I loved to make my kiddos when they were little. Now you can make them in your kitchen in minutes!” Light & Fluffy Pancakes Servings – 12-15 Pancakes Prep Time – 20 Minutes Cook Time – 5 Minutes per Pancake Ingredients: 2 cups all purpose 1/4 cup sugar or sweetener 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk 1/4 cup butter 2 teaspoons pure vanilla extract 1 large egg *Optional add ins: Fresh blueberries or strawberries, chocolate or peanut butter chips, banana slices, or colored sprinkles. Instructions: Preheat oven to 200°F; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Heat a large skillet (nonstick or cast-iron griddle) over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 3 to 4 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Place add ins on each pancake at this time while batter is wet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings. Recipe Notes: Serve with an assortment toppings such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup. "This recipe makes perfect fluffy pancakes with just a few simple ingredients. They are sure to be a family favorite, and kids will love helping make their breakfast. Flavorful and light, these pancakes are cheaper to make than buying a pre-made mix and don't have any hidden ingredients—plus, homemade tastes so much better. They're so quick and easy, you'll never reach for the pancake mix again." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb Option "We all love egg rolls! Great for those on a low carb diet, or just want something super tasty. This is the perfect dish solution!” Egg Roll-In-A Bowl Servings - 6 Servings Prep Time - 10 minutes Cook Time - 10 minutes Total Time - 20 minutes Ingredients: 1lb ground pork or turkey 1 14-16 oz bag coleslaw (mix contains shredded carrots and cabbage) 1 Medium White Onion chopped 1 Tbsp Oriental 5 spice seasoning 5 cloves garlic minced or 1 Tablespoon dried 1 teaspoon ginger minced or dried 1/3 cup soy sauce 2 Tablespoons Sesame oil 4 stalks green onions (Scallions) chopped on a bias for garnish 1 Tablespoon sriracha sauce 3 Tablespoon toasted sesame seeds for garnish Instructions: Preheat large saucepan or Dutch oven over medium-high heat. Add in sesame oil. Chop onion. Add chopped onion and minced garlic and ginger into heated oil, cook until onions become translucent and fragrant. Add in ground pork or turkey and cooked until browned, about 15 minutes. Sprinkle with oriental 5 spice seasoning. Add the bag of shredded cabbage, carrots and stir to combine. Add the soy sauce, and sriracha sauce to the meat and veggies mixture. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy. Slice green onions starting from green end on a bias (diagonal cut). Serve in a bowl, garnished with green onions and toasted sesame seeds if desired. If you are wanting crunch add strips of fried wonton wrappers over the top! "A great way to enjoy your favorite little handheld treat and make it a meal! Experiment with the ingredients making it your own. Add shrimp, chicken, or ground beef. Add a little sriracha sauce at the end to give it a kick! It's ok to play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"You will want to make these adorable decorations for your front door this year and for every holiday to come! The possibilities are endless!" Materials: 6 - 9 yd Rolls Colored Deco Mesh Your Choice of Colors 1 - 14″ Wire Wreath Form 1 Package Pipe Cleaners (Chinelle Stems) Mini Coordinating Decorations Optional 3 - 6 yd Spools Decorative Ribbon Matching Colors 1 - 10-12″ Holiday Sign Decoration Any other embellishments you would like to add Directions: Step 1: Attach the pipe cleaners to the wreath form The first step in making your deco mesh wreath is to make your wreath form. There are two ways to do this. You could purchase a work wreath, it has pipe cleaner or twist attachments already attached. Otherwise you can use pipe cleaners and a regular wire wreath form. Attach pipe cleaners every 3-4″ on the wreath form. I used the sections as a guide and just attached a pipe cleaner on the inner row at every intersection. I then attached a pipe cleaner on the outer row every 3″ in between the others I had placed on the bottom row. Step 2: Add the filler deco mesh to the wreath form Next you are going to take your 10″x 10 yard deco mesh in one color and fill in the wreath form. This layer is a literally a filler layer. It is made to cover up the wire wreath form. Start with the inner row of the wreath. Bunch the end up and place it in between the two ends of one of the pipe cleaners. Then twist the pipe cleaner ends together to hold the deco mesh in place. Create a 6″ bubble/bump/loop of the deco mesh between the first and second pipe cleaners. Now attach the second pipe cleaner around the deco mesh. Keep looping the deco mesh in between the pipe cleaners as you go. Continue making the loops around the inner row of the wreath until you get to the end where you started. When you have come back to the beginning where you started open the first pipe cleaner and attach the deco mesh to complete the row. Now without cutting the deco mesh. Make a loop onto the outer row of the wire wreath form and do the same thing. Loop 6″ of mesh at a time from one pipe cleaner to the next. Keep on making the loops until you come to the last pipe cleaner. Attach the deco mesh with the pipe cleaner and trim off the deco mesh where you end up. Step 3: Cut your deco mesh curls for your deco mesh wreath Now that the wreath form is covered with deco mesh it’s time to cut the deco mesh curls that you will attach to the wreath. Cut the remaining deco mesh into 10″ squares. I used the same color of deco mesh and some mesh to finish the wreath. Step 4: Cut your ribbon for your deco mesh wreath Now you are ready for the best part. Choosing your ribbons. This is the fun part because you can choose any colors or types that you like. Just choose colors that you think go well together. Once you have selected your ribbons, it’s time to cut them to size. You will want all of your ribbons to be about 11-12″ in length. I used 4 spools of 2.5″x 3yd ribbon in matching colors. Now cut all of the ribbon into 11″-12″ strips. Step 5: Dovetail Your Ribbons Now that you have cut all your ribbons to be 11″-12″ it’s time to dovetail the ends! To dovetail your ribbons, take one ribbon at a time. Fold the ribbon in half. Then starting with the corner of your folded ribbon, make a cut with your scissors angled diagonally from the corner. Continue to do this with each of your ribbons on both sides to get the dovetail look. It’s a fun activity to do while watching your favorite show. Step 6: Attach the curls & ribbons to the deco mesh wreath The last step is to attach the curls and ribbon to your deco mesh wreath. Take one of each of your deco mesh 10″ squares and roll them tightly into curls. Then choose two of your ribbons in different colors. Place them on top of your two curls. You may have to use your hands to pinch the center of the curls tight. This will be the basic bundle you attach to each of the pipe cleaners along the wreath. Taking the bundle, unwind one of the pipe cleaners, and attach the bundle by twisting the pipe cleaner closed again. Now you can tuck the end of the pipe cleaner on the back of the wreath. Repeat this step on every pipe cleaner on the wreath until you go all around the deco mesh wreath. You can also add some embellishments. Notes: A quick way to cut multiple squares at once. Cut a piece of cardboard that is 10″x10″. Then wrap the deco mesh around the cardboard multiple times until you have used up all of your mesh. Take your scissors and cut through the edges on both sides. This will make mutliple 10″ squares at once. Do this again if you are using a second color of deco mesh. A little wreath humor... "What do you call a wreath made of $100 bills?" Aretha Franklin's

"Making a wire wrapped bead chain is satisfying and enjoyable. The completed chain is very versatile and can be used for bracelets, necklaces, earrings, to make tassels or as a component in a design like this hand chain bracelet. Bead chain is made by creating and linking beads surrounded on either side with wire wrapped loops. Once you have learned the basic technique, you may wish that you could make the process go more quickly, with less time spent constantly switching tools. This step by step will show you how to make a bead chain more quickly by using an assembly line methodology." Equipment: Round Nose Pliers Needle Nose Pliers Wire Cutters Materials: 22 or 24 Guage Jewelry Wire Color of your choice Beads Style, sizes and colors of your choice Clasp Closure Style of choice Fishhook Earring Holders Color to match chosen wire Instructions: Bead Chain Materials The key to an assembly line process is to repeat each step several times before moving on to the next step in the process. The reason an assembly line process is quicker is because you make the most of using the same tool or process before moving on to using the next tool or process. It saves you the time you would ordinarily be looking for and switching tools and materials. To make bead chain in this manner, you will first cut all the wire, make the open wire loops, make the first wrap, add the beads, make the second loops, connect the components, and close the loops. Cut the Wire for Each Bead Link Cut pieces of wire to the appropriate size for each wire link To cut the wire for each link in advance, you need to know how much wire is used for each link. Before you make the first link, cut a piece of wire that you know is longer than you need. In this case, 2 inches of 24 g wire. After you make the wire wrapped link trim the extra wire on each side and save and measure the excess. In this case, the extra is just under 1 inch. So now we know each link takes just over 1 inch of wire. But remember, you can’t cut the amount of wire you need. There needs to be a little extra to account for variation in the size of the beads and loops, plus you need a little extra to grab onto and make your wraps. Since this wire can get marred and flattened by your pliers, it’s always best to plan to trim a little on every wrap. For each of these wire bead links, we cut 1.5 inches of wire. Before you cut a lot of wire that size, make sure that it is the right length by making a few links with that size piece of wire. Once you adjust and find the right size, just line up a piece cut to the right size with the wire on the spool, and cut, line up again and cut, line up again and cut, etc. Make the Loop for Each Bead Link Form a loop using your round nosed pliers After you have cut the wire for each bead link, you are going to make the loop for each link. The quick method for making a bead chain uses each tool to finish as many links as possible before putting down that tool and moving on to others. In this case, you will use your round nose pliers to make all the loops for the links. Wrap the Loops for Each Bead Link Complete the first wrapped loop by wrapping the wire end around the main wire Wrap the loop for each bead link using one pair of pliers to hold the eye of the loop and another to grasp the wire end and wrap it around the neck. We recommend using flat-nose pliers, chain nose pliers, or bent nose pliers. In general, it is best to use pliers with smooth jaws, so the wire doesn’t get marred while you are holding it and wrapping. Repeat Until you Have Finished all Links Add a Bead and Make Another Loop Add a bead and make the second loop Make another loop above the bead using your round nose pliers. Make sure you leave the loop open so you can connect them to the other chain links. Repeat with all links. Join Bead Links, Close the Loop, and Trim the Wire Tail Connected Links Slide the open link into a closed link and then wrap the second loop. You can choose to add all the links and then close them as you see in the picture or add them one at a time. If it’s your first time doing this method, it can be easier to do them one at a time. However, we do find it easier to connect them all and then make the wraps. You can trim the wire tails as a final step—although you could trim the tails after making each wrap. The reason we recommend waiting is just in case your second wire wrap ends up a little short, you can compensate by adjusting the first wrap if you haven’t trimmed the tail of the first wrap yet. This will allow you to have your loops snugged close to the bead, so it doesn’t slide around on any extra wire. Earrings Continue doing the same linking for your earrings in the length you desire. Add fishhook to the top loop. Notes: How much quicker is it to make your bead chain this way? It really depends on how familiar you are with each step. This method also allows you to do the steps while you’re doing something else, like watching TV. Doing the same step takes less concentration than making an entire link. Enjoy Your Necklace and Earring Set!

"This little project is great for using up bits and pieces you may have lying around and you could quickly churn several pairs of these out in an evening for gifts. The memory wire will maintain it's shape and won't bend or flex, so it works great for this style." Equipment: Round Nose Pliers Needle Nose Pliers Wire Cutters Materials: Ring-sized memory wire Memory wire cutters these are different from regular cutters Small beads any color or style Charms optional Instructions: Get all of the beads and charms you want to use and come up with a basic design plan for your earrings. Also, make sure your beads fit onto the wire easily. For each charm you will want to cut a loop and a half from your memory wire coil. The extra length will be where you make loops and the overlap will keep the earring together on the back of your ear. Grab your round nosed pliers and make a small loop at one end of the memory wire. You will have to exert a fair amount of force to do this, so be careful. Bending the loop inwards will be easier than trying to go against the curve. This loop will stop beads from falling off your wire. Thread half of your bead design onto the wire. Next you will want to add your charm. Depending upon the positioning of the loop, you may need to add a small jump ring to your charm so that it faces the right way. The charm will just be directly threaded onto your memory wire loop. Finish your beaded design and then make another small loop at the end of the wire to hold the design in place. Do this 1 more time to make a pair! Notes: Before cutting your wire with your usual jewelry making cutters – just don’t! If you don’t have the ability to buy memory wire cutters or have them to hand, then you could use an older pair of normal cutters that you don’t care about as you will more than likely end up with nicks in the cutting blades. Simple, elegant and go with everything straight down to a pair of jeans and sneakers!

"Enjoy making your own designed jewelry? Enjoy making gifts that are one of a kind? This are the perfect place to start if you are a beginner or extremely advanced. These beautiful bracelets are made with quality silver jewelry memory wire and glass and natural stones or crystals. You will be completely satisfied and love your designs!" Equipment & Materials: Memory Wire your choice of layers Beads colors of choice Charms design of choice Jewelry tools memory wire cutters, needle nose pliers and round nose pliers Instructions: Memory Wire Determine the length of wire you need by wrapping it around your wrist. Cut the wire so that both ends of the wire match up. Choose how many rings "layers" you would like. Take one end and using your needle nose pliers twist the wire around the pliers, making a small loop. For stringing purposes, this will be the bottom of the bracelet—but it really doesn’t matter, you can always turn the bracelet upside-down. Beads Having your beads selected and a plan mapped out will save you a lot of time stringing and unstringing your bracelet. It also will help you in determining whether or not you need to run to the store for more beads (as I had to). You can also add charms throughout your stringing or attach a charm with a jump ring later. Stringing Once you have a design you like and a sufficient number of beads, begin stringing and continue until all but the last 1/4-1/2″ is filled. You are going to repeat the same loop making process as in step 2 to close the wire and keep all your beads in place. Finishing Touches If you didn’t add a charm while stringing, now you can go back and add a charm using a jump ring. You can also add charms to the loops you made to close the bracelets. 4 Layer 80’s Style and Neon Colored Stones and Beads 4 Layer Carnival Glass Moon Stone Beads and Stones 5 Layer Natural Color Stones and Beads

"I love charm bracelets. I love how they dangle and jingle. So, I decided to make some personalized charm bracelets for my daughter and her friends as birthday gifts. Charm bracelets are perfect for beginner jewelry makers. Unless you make some of your own charms the only thing you need to know is how to do is open and close a jump ring and cut chain. Pretty basic!" Equipment: Needle Nose Pliers Round Nose Pliers Nylon Pliers (Optional) Materials: Link Chain Your choice Lobster claw clasp Your choice to match chain Jump Rings Your choice to match chain Charms Your choice Beads Your choice Instructions: Cut chain to desired length. Child length, cut the chain to 6 1/2″. Adult length, cut the chain to 8″ long Attach the lobster claw to one end with a jump ring. To wear you can just clip it to the chain, so it’s adjustable. Trying adding color by using multiple different glass beads. Figure out the order you want the beads to go in. It worked out that I put a charm in every other link and filled in the spaces with bead dangles. Just attach them with jump rings. Super easy. I made sure to attach them all on the same side of the chain and made sure the charms were all facing the same direction. Whatever your theme, or jewelry style is. Go with it and have fun. The possibilities are endless! I think these charm bracelets turned out super cute. Enjoy and have fun yourself! "Charm bracelets make great holiday gifts for friends and family. Wrap in a little box with a cute ribbon and bow. Waaa Laaa!" Bake with Me Charm Bracelet With Safety Chain Cookies and Milk Charm Bracelet Handmade Polymer Chocolate Chip Cookies Love, Peace, You & Me Charm Bracelet With Safety Chain

"Does anybody else have a bunch of pens lying around the house that they don’t really like? Or want to make a unique handmade gift for someone that has everything? I personally have one kind of pen that I love (note: they’re not a good choice for this project) – fine point RSVP pens by Pentel. They have been my favorite for over a decade. Yet somehow, for every 1 of my favorite pens, we have about 5 other pens floating around. They come from my husband’s pockets, from the depths of my purse, and from hotels we stayed in. I refuse to throw them away. They work perfectly fine, and I don’t want to fill up the trash with a bunch of perfectly good pens, and then go spend a bunch of money on pens I like better. Because, let’s face it, they’re just pens. But on the other hand, life’s too short to always use a pen you don’t like. So, I’m very excited to fancy these second rate pens up by turning them into flower pens! The best pens to use for your DIY flower pens are the kind with caps, such as BIC. I’m all for getting creative and working with what you already have when possible. If you are purchasing something specifically for this project, a pen with a cap would be your best bet." Materials : Flowers Any type or style flowers will do. You’re going to be cutting the stem down to size so you don’t have to worry much about that. Just make sure they have at least a couple of inches of stem, and that the flower isn’t so big that it will be cumbersome when on the top of a pen you’re using for writing. Floral Tape 1/2″ wide dark green florist tape but you can use any color you like or works best with your project. Tools Wire cutters but you certainly don’t need to go out and buy them if you don’t already have them. A sturdy pair of scissors and a lot of pressure will normally get the job done. Just please watch your fingers. Hot glue gun You will need a hot glue gun to secure the flower to the pen. Instructions: This method centers the flower perfectly on the pen. However, it takes a bit more work (but it’s still really simple). You cannot use a pen with a top clicker for this method. Pop end cap off the back end of the pen, (this looks like a little thumb tack) I like to use scissors to make a gap between the pen and the end cap and pry it off from there. Cut the flower stem to 1-2" length. Leave it as long as you can, but it will probably have to be pretty short because it will hit the internal part of the pen that holds the ink. Use your hot glue gun to run a small bead of glue around the back (open) end of the pen where you removed the end cap and the stem meet. Wrap the pen with the florist tape. Start from the bottom (or the part closest to the writing tip). It won’t stick to the pen well directly, but instead it sticks to itself. When you stretch it out it sticks better, so be sure to use a bit of tension while you’re wrapping. Make sure each wrap generously overlaps the previous rotation. Use a small dot of glue at the end of the florist tape to be sure it doesn’t unravel if desired.

"Great over chicken, ribs, pork, and ground beef." Tammy’s BBQ Dry Rub Serving Size Suggestions: 2 Racks of Ribs, 6lbs Chicken, 4 Large Pork Chops, 4lb Brisket or any meat of your choosing. Servings - 6 Servings Prep Time - 5 minutes Ingredients: 2 tsp. Cumin 1 tsp. Oregano 1 tsp. Parsley 1 Tbsp. Chili Powder 1 Tbsp. Garlic Powder 2 tsp. Onion Powder 1 Tbsp. Paprika 1 Tbsp. Salt 1 tsp. Black Pepper 1 Package of Sazon Spanish Seasoning 1/4 Cup Packed Brown Sugar 1/4 tsp. Cinnamon Instructions: Mix all spices together well. Store in airtight container or mason jar up to one month. Notes: Package in a mason jar, add a little fabric, tie with ribbon and tag. Makes a great gift for the griller in your life! "A great way to kick up and give flavor to boring old week night meals. Easy to make and simple to use." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Traditional sweet potato casserole recipe that was on every holiday table as kid… Can't wait to dig into this mouth watering side dish!" Sweet Potato Casserole Servings - 16 Servings Prep Time - 15 Minutes Cook Time - 20 Minutes Ingredients: 2 1/2lbs Sweet potatoes peeled and cut into 1-inch cubes 3/4 cup Packed brown sugar 1/4 cup Butter softened 1 1/2 tsp Salt 1/2 tsp Cinnamon 1/2 tsp Vanilla extract 1/2 cup Finely chopped pecans, divided (optional) 2 Cups miniature marshmallows (optional) Cooking spray Instructions: Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender; drain. Add sugar, butter, vanilla, salt and pepper. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden and marshmallows are soft and puffy. Recipe Notes: Crumble topping option - mix 1/4 cup of brown sugar, 1/4 cup pecans, chopped, 1 stick of melted butter, and 3/4 cup quick oats into a small bowl. Combine until mixture becomes crumbly. Spread across the top of the sweet potatoes and bake accordingly. "A must have side to any Thanksgiving table!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A sweet favorite that was added to my picky table when I started to cook holiday dinners. Serve with crackers, pretzels or spread on your dinner rolls." Cranberry Orange Cheeseball Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or Overnight Ingredients: Cheese Log: 1 package (8 ounces) cream cheese, softened. 1/4 cup powdered sugar 1 tablespoon freshly grated orange peel 1 tablespoon freshly squeezed juice from orange 1/3 cup dried cranberries, chopped. 1/3 cup pecans finely chopped. Outside Coating: 1/4 cup (2 ounces) dried cranberries, chopped. 1/4 cup (2 ounces) pecans finely chopped. Instructions: Beat cream cheese and sugar in a small bowl with a hand mixer until combined, about 2 minutes. Add orange peel and orange juice and beat again until smooth. Transfer to a bowl and fold in (¼ cup) cranberries and (¼ cup) pecans. Form mixture into a ball or log shape and place in plastic wrap, wrap tightly. Refrigerate for 1 hour. Remove ball from plastic wrap. When ready to serve. Spread additional crushed pecans (1/4 cup) and dried cranberries (1/4cup) on a plate; roll ball/log to coat until covered. Serve accompanied by crackers, baguette slices and/or dinner rolls. "Sweet addition to any charcuterie board, snack table or a treat at the beginning of a meal. Tangy cranberries with sweet citrus and savory cheeses. Spread on crackers, dinner rolls or use as a dip with pretzels and pita chips. Also roll into a log form or other fun shapes!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Comfort food at it's finest!" New England Meat Loaf "There are dozens of ways to make meatloaf with different ground meats and various additions. This all-beef loaf, a comfort food classic, is shaped in a baking dish and covered with a tangy tomato sauce. Serve with mashed potatoes, and sautéed vegetables." Ingredients: Meatloaf 1 cup Italian style breadcrumbs 1/4 cup milk 1 small onion, chopped finely (about 3/4 cup) 2lbs 80/20 ground beef 2 eggs 1 Tablespoon garlic powder 1 Tablespoon Italian seasoning 1 cup chopped parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper Sauce 1 can (15 ounces) tomato sauce 1/3 cup ketchup 1 Tablespoon Worcestershire sauce 1 Table spoon brown sugar Instructions: Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish. In a bowl large enough to hold all the ingredients, combine the breadcrumbs and milk. Mix well to moisten the bread and set aside for 5 minutes. Add the onion, beef, eggs, chopped parsley, Italian seasoning, garlic powder, salt, and pepper to bread crumb mixture. With clean hands, mix well until thoroughly combined. Place the meat mixture in the baking dish and form it into an oval loaf that is about 10 inches long, a generous 4 inches wide, and 2 1/2 inches high. In a bowl, stir together the tomato sauce, ketchup, Worcestershire sauce, and sugar. Pour the sauce over the meat. Bake the meatloaf for 70 minutes, or until a meat thermometer inserted into the center of the loaf registers 155 degrees (it will rise 5 degrees as it rests). If there are any brownish-gray clumps around the loaf, spoon them off; it's natural for some meat proteins to release during cooking and these can coagulate into grayish liquid and soft clumps. They're edible, but the loaf is prettier without them. Rest meatloaf sit in a warm place for 5 minutes (the temperature will rise 5 degrees). Cut into thick slices and serve. "Nothing says comfort like a plate of right from the oven meatloaf dinner. Serve with mashed potatoes, and a vegetable or creamy extra cheesy Mac and cheese! A childhood favorite! Make delicious sandwiches for lunch the next day... if there is any to spare!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Options "Roasted asparagus seasoned with garlic, lemon, and Parmesan cheese. This recipe is super quick to prep and roasting removes any bitterness. Try it next to lamb or grilled fish." Roasted Asparagus Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes Ingredients: 1 bunch thin asparagus spears, trimmed 3 tablespoons olive oil 1 1/2 tablespoons grated Parmesan cheese, optional 1 clove garlic, minced, optional 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon or lime juice, optional Instructions: Preheat the oven to 375 degrees F. Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish. Bake in the preheated oven until just tender, 15 - 20 minutes depending on thickness. Sprinkle with lemon or lime juice just before serving. "A delicious fresh side dish perfect for any meal or just by itself!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Creamy mashed potatoes are the perfect side dish to every meal in my opinion! They are even more delicious smothered in homemade gravy." Creamy Mashed Potatoes Servings: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 8 to 10 medium Yukon gold or Russet potatoes about 3 lb., peeled, cut into quarters 1 tsp Salt 4 tbsp Butter 2 tsp Pepper, optional 1/4 cup Milk 1/4 cup Sour Cream Instructions: Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well. Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, add in sour cream. Gradually adding enough milk to make potatoes smooth and creamy. Top with a sprinkle of salt and pepper with a pat of butter "Creamy delicious and full of flavor. Nothing beats homemade mashed potatoes!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!" Pumpkin Bundt Cake with Cream Cheese Frosting Servings: 10 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: 1½ cups granulated white sugar 1 cup vegetable or canola oil 3 large eggs 2 tsp pure vanilla extract 2 tsp baking soda 3 tsp pumpkin pie spice See Notes for a homemade ratio 1/2 tsp salt 3 cups all-purpose flour 15 oz (1 can) pumpkin puree (100% pure pumpkin) 1/2 sliced roasted almonds or shelled pumpkin seeds for garnish, optional Cream Cheese Frosting: 4 oz cream cheese, softened 1 Tbsp unsalted butter, softened 1 tsp pure vanilla extract 1½ cups confectioners' sugar Instructions: Preheat your oven to 350° F. Generously grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl. Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely. Frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined. Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Sprinkle with optional almonds or pumpkin seeds. Serve immediately, or store leftovers covered airtight in the fridge. Notes: No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe: Easy peasy! 1 & 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This recipe was born by accident when my children were little. They loved to dine on the “Fancy dishes” (as they called them) and stemmed glasses. My daughter wanted a fancy drink like the adults. So, Mommy improvised and let them use the iced tea glasses!” Harvest Punch Servings: 8 Prep Time: 5 Minutes Ingredients: 64 oz bottle of apple juice or cider chilled 1 12oz can frozen orange juice concentrate thawed 16 oz bottle of cranberry-apple juice chilled 1/4 cup grenadine 1 cup of pear nectar or 1 can of pear slices with syrup Sliced apples, oranges and pears for decoration Instructions: Pour the apple juice/cider, orange juice concentrate, cranberry juice, and pear nectar or pears in syrup into a large pitcher or punch bowl. Stir to combine. Add ice and fruit slices and soda if using. Notes: Add in 16 oz of ginger ale, sparkling apple cider or lemon lime soda to create a little fizz. Add bourbon, or vodka for an adult beverage. "Crisp, and clean. A taste of fall in a glass!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This recipe was my favorite holiday “picky table” treat. I looked forward to Mom’s stuffed mushrooms every Thanksgiving and Christmas as well as the entire family did and now, I get to share them with you. Check the recipe notes for an updated twist.” Patty's Stuffed Mushrooms Servings: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 2lbs fresh cremini/button mushrooms stemmed & cleaned 16 – ounces imitation crab meat chopped 1 sleeve of Ritz crackers crushed 4 cups of Cheese-It crackers crushed 2 sticks of butter melted 2 cloves of garlic smashed and chopped finely 1/4 cup grated parmesan cheese 1 tablespoon dried parsley Pepper to taste Instructions: Preheat the oven to 425°F. Remove the stems from 24 large cremini mushrooms. Wipe mushroom caps clean with a damp paper towel. Arrange on parchment paper lines baking sheet. In a small saucepan melt butter, add chopped garlic and parsley. Cook until butter is completely melted; and garlic is fragrant. Finely crush crackers; add to a large bowl. Add in parmesan cheese, chopped crab meat, and pepper. Stir to combine. Pour over melted butter and garlic mixture, mix well to combine. Mixture will be a stuffing texture. Divide stuffing amongst the mushroom caps, pressing mixture into stem hole. Bake 20-30 minutes until golden brown. Let cool 5 minutes, then remove from the baking sheet. Serve warm. Notes: Try a creamy updated twist… Combine 8 ounces cream cheese, room temperature, 1/2 cup chopped scallions, and 2 tablespoons mayonnaise into stuffing mixture, combine well. Cook for 20 minutes and then broil until golden, about 5 minutes. "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This easy roasted red pepper hummus is creamy, smoky, and sweet! You'll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, and a hint of smoked paprika. Serve it with homemade pita chips, the perfect addition to your Mediterranean mezze party platters!” Roasted Pepper Hummus Servings: 10 Prep Time: 5 Minutes Chill Time: 3 Hours Ingredients: 1 jar roasted red peppers 2 cups canned chickpeas drained (liquid reserved) and peas rinsed 1 1/2 teaspoon garlic powder 5 Tablespoon tahini paste 1 teaspoon smoked paprika 1 large lemon 2 tablespoons pine nuts, toasted, optional 1 teaspoon+ Extra virgin olive oil garnish Salt and pepper to taste Instructions: In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic powder, tahini, smoked paprika, and juice of lemon. Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine. Transfer to a serving bowl. Cover and chill. When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! "Great for a party or weekly lunch plan. Delicious, flavorful and healthy. Serve with veggie sticks, pita chips or spread on toasted baguette slices." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option "Light, sweet and hits the spot. Quick and easy dessert or snack when that sweet tooth kicks in!" Nuts over Berries Servings: 1 Prep Time: 5 Minutes Ingredients: 6-12 Strawberries, raspberries, blueberries, or blackberries Sliced 4 tbsp Whipped Cream Original or Sugar Free 2 tbsp Almonds Sliced Instructions: Spread whipped cream on bottom of dessert bowl. Sprinkle sliced strawberries and almonds. "A super healthy alternative if you are cutting the sugar and carbs. The possibilities are endless. Use raspberries, blueberries, or blackberries." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“A delicious easy snack. Great for party appetizers, or a movie treat! A quick weeknight meal that you can whip together in less than 20 minutes.” Pizza Bombs Servings: 6 Prep Time: 10 Minutes Cook Time: 12 Minutes Ingredients: 2 cups your favorite marinara sauce 2 cans refrigerated biscuits 12 sticks mozzarella string cheese 1 8 oz package of turkey or regular pepperoni 4 tablespoons butter melted 1 teaspoon garlic powder 2 teaspoons parsley flakes Instructions: Preheat oven to 350° F. Lightly spray an 8”x 9” baking dish, set aside. Pop open biscuits cans and separate biscuits. Cut cheese sticks in half to create 24 pieces, set aside. Take one biscuit and stretch slightly pulling all side, starting from center. Wrap two pepperoni slices around a cheese stick and place in the middle of the biscuit. Wrap dough around cheese stick and pepperoni pinching to seal closed. Roll in hands to make a ball shape. This will also help seal the dough firmly. Place in slightly greased baking dish, starting at one end. Repeat with remaining biscuits, cheese and pepperoni until everything has been used. In a small bowl, melt butter in microwave in 10 second intervals. Add in garlic powder and parsley flakes. Brush over tops of biscuits, coat completely. Bake for 10-15 minutes, or until lightly golden brown. Serve immediately with a side salad, and marinara sauce for dipping. "Quick and easy snack for after school or a quick weekend lunch for the kids!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size—but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.” The version of these beauties I seek out the most, and that inspired this recipe, is the Rhode Island–style of stuffed clams known as quahogs, (pronounced; Coe-Hog), lovingly known in Li’l Rhody as “stuffies.” What makes this version unique to Rhode Island is the Portuguese influence with the addition of chouriço, which is smoked and cured and loaded with garlic and paprika. Along with the added sausage, garlic, paprika, and bell pepper are commonly found in chouriço stuffies. The briny clams combined with the smoky and rich sausage is, in my opinion, a perfect pairing. It’s little surprise that Rhode Island–style stuffies would have a strong Portuguese influence. Rhode Island has the densest Portuguese population in the country. When waves of Portuguese immigrants came to Rhode Island in the late 19th century, they sought jobs working in factories, fishing, and later in clamming. RI Stuffed Quahogs aka Stuffies Servings: 40 Prep Time: 30 Minutes Cook Time: 20Minutes Ingredients: 20 whole quahogs shells washed to remove dirt 1/2 lb butter 1 lb chorizo diced 2 medium onions diced 2 large red peppers diced 3 cups celery diced 1 14 oz box Bell's Traditional Stuffing 1 tablespoon Old Bay seasoning 2 tablespoons tabasco sauce 2 1/2 tablespoons red pepper flakes 1/4 cups fresh parsley chopped 1/2 cups parmesan cheese Instructions: Steam quahogs until they just open. Set the liquid aside (do not discard). Shuck the quahog meat (saving the shells) and roughly chop. Set aside. Prepare the Bell’s Traditional Stuffing according to the package directions. Set aside Add the butter and diced chorizo to a pot over medium heat. Cook until the chorizo begins to brown, and the butter gets foamy. Add the diced onion, red pepper, and celery. Cook, stirring occasionally, for 4 minutes. Add Old Bay, tabasco, red pepper flakes, and reserved quahog liquid. Continue to cook until the mixture has reduced and most of the liquid is gone. Remove from heat and allow to cool In a large bowl, combine prepared stuffing, vegetable mix, chopped quahogs, and fresh parsley. Stuff the shells with the stuffing and refrigerate for 24 hours. Bake at 350°F until stuffing browns on top, 15-20 minutes. "Coastal New England holds a special place in my heart. Much of its rustic coastline is pristine, with green pastures and farmland bounded by old stone walls straight out of a Jane Austin novel. It's where I grew up, and a piece of me will remain no matter where life takes me." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option “If you are looking for a little crunch, try this easy peasy cheesy cracker recipe. You won't be disappointed! Great for a Keto diet, or someone watching carbohydrate intake. Delicious for topping salads, dips or snacking while watching your favorite movie." Cheese Chips "Crisps" Servings: 6 Prep Time: 5 Minutes Cook Time: 10 Minutes Ingredients: 6 1/4″ thick Slices of cheese Cut in quarters. Instructions: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Add cheese slices leaving about 1/2 inch between. Bake for 10-12 minutes or until browned. Using a paper towel, dab each cheese slice to absorb the oil. Leaving cheese on parchment paper, transfer to wire rack to cool. Cheese will crisp once completely cool to form “Crisps/Crackers”. "Enjoy with your favorite dip, top with mini slices of deli meats, or top your favorite salad." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Tired of buying crackers from the store, not knowing what all those ingredients are listed on the side panel? Rather know, and change something not so healthy into a healthier option? These are the cracker for you! You can add any topping or mix-in you would like, perfect when paired with my Roasted Pepper Hummus!” Seeded Crackers Servings: 100 Crackers Prep Time: 20 Minutes Cook Time: 12 Minutes Ingredients: 3 cups all-purpose flour or a mix of all-purpose and whole grain flours 2 teaspoons sugar 2 teaspoons salt 4 tablespoons extra-virgin olive oil 1 cup water 1 teaspoon coarse sea salt 1/4 -1/2 cup sunflower seed kernels (optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt) Instructions: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside. In a medium bowl, whisk together the flour, sugar, and salt. Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated. Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands. Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. Brush the surface of the dough very lightly with water. Sprinkle with sunflower seeds and coarse salt. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. (See Additional Notes below for additional ideas for toppings and flavorings.) Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters. Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking. Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp. Notes: Other Ideas for Toppings: dried herbs, chili powder, and ranch dressing seasoning. Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles coarse cornmeal. Proceed with adding the oil and water as directed. "Great served with dips, salsas, hummus, or a slice of your favorite cheese!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Looking for something different? Want to take a walk on the wild side and cook outside the box? Try these little babies out for a flavor boost!" Empanadas Servings: 5 Prep Time: 20 Minutes Cook Time: 5 Minutes Ingredients: 1 tablespoon Extra Virgin Olive Oil 3 lbs ground beef Ground turkey maybe substituted 1 medium yellow onion finely chopped 1/2 cup Tomato Sauce 15 Spanish Olives Stuffed with Pimientos thinly sliced, or chopped 2 packets Sazon seasoning 2 tablespoon Garlic Powder more to taste 1 tablespoon Dried Oregano 1 tablespoon Dried Parsley 1 teaspoon Chili Powder 1 tablespoon Onion Powder Black Pepper to taste 1 14 ounce package Goya Discos, thawed Shredded Cheddar Cheese Vegetable or corn oil for frying Instructions: Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sazon packets, garlic, oregano, parsley, onion, and chili powder and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 1/2 tbsp. meat mixture into middle, add 1 Tbsp shredded cheese, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in small batches until crisp and golden brown, flipping once, 3 – 5 minutes. Transfer to paper towels to drain. "Serve with a side of Spanish rice and beans, an ice cold cerveza with a slice of lime!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with spinach, eggs, cheese, leftovers or whatever your heart desires!" Stuffed Eggy Cups Servings: 6 Prep Time: 15 Minutes Cook Time: 20 Minutes Ingredients: 1/2 dozen Eggs 1/4 cup Cream Salt Pepper Instructions: Choose from any of the following: Kale chopped, baby spinach chopped, tomatoes diced, onions finely chopped, red bell peppers finely chopped, green peppers finely chopped, mushrooms finely chopped, goat cheese crumbled, basil finely chopped, mozzarella cheese shredded, or whatever you like! I used in this recipe pepperoni rounds, spinach, and shredded cheddar. Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside. (Do NOT skip this step, they will stick to the bottom of the pan.) Whisk the eggs in a bowl. Add in cream, salt and pepper. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, just to the edge. Bake large for 20 minutes, 12 minutes for minis or until a toothpick comes out clean for each cup. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy! Notes: Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days. "Keep them refridgerated in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Looking for a sweet easy different type of dessert to add to your dessert table? Try out this super easy dip and serve with your favorite cookie or hot biscuits at breakfast!" Ginger-Snap Cookie Butter Servings: 20 Prep Time: 15 Minutes Ingredients: 16 oz Ginger Snap Cookies Or your choice of cookie 1/2 cup Vegetable oil 1/4 cup Water 1/2 cup Powdered Sugar Instructions: Crush the cookies into chunks. Place into a food processor (or blender) and pulse until you have a fine powder. Slowly drizzle in the vegetable oil, then add the water and blend until a paste forms. Add the powdered sugar gradually (by the tablespoon, if you like). Scraping down the sides of the blender every so often to make sure it all incorporates. Add more water as necessary until desired consistency is reached — you want it to be spreadable. Transfer to a jar with a tight-fitting lid and refrigerate for 30 minutes before serving. (Cookie butter will keep, refrigerated, for up to a week.) Go ahead and enjoy it on pancakes, waffles, ice cream, crackers, cookies, celery or (practically) anything else! Notes: The best cookies for cookie butter are the ones that crumble the most easily. Snicker-doodles, pecan sandies, gingersnaps and sugar cookies are great. Oreos make a great chocolatey cookie butter, but you will have to use less oil and water due to the filling which tends to make it runny. Cookies with “chunks” (oatmeal, chocolate chips, nuts) can be blended into a “chunky-style” cookie butter with a crunchy textural contrast that’s particularly good on ice cream. "Add a bow and a Tin of butter cookies, wrap in cellophane. Makes a great gift!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A delicious twist on the classic favorite put on everyone's Thanksgiving table. Add this wonderful sauce to any dish, or spread it over warm buttermilk biscuits straight from the oven. Mmmmm!" Cranberry Orange Sauce Servings: 6 1/4 Prep Time: 10 Minutes Cook Time: 10 Minutes Chill Time: 4 Hours Ingredients: 1 cup water 11/4 cup sugar 1 12- ounce Package fresh cranberries rinsed and drained 1 tablespoon grated orange peel 1/2 cup orange juice or fresh squeezed juice Instructions: Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Stir in grated orange peel and orange juice. Cover and cool completely at room temperature. Spoon sauce into serving dish and chill for 4-6 hours. Garnish with a slice of orange. "This recipe can be easily doubled or tripled. Also great for canning and gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "Delicious buttery, garlicy, cheesy goodness! Great for a Keto high protein diet!" Garlic Parmesan Chicken Wings Servings: 2 Prep Time: 10 Minutes Cook Time: 1 Hour and 30 Minutes Ingredients: 5 lbs Chicken Wings 1 stick Butter 1 cup Grated Parmesan Cheese 2 tbsp Garlic Powder Salt and Pepper to taste 1 tsp Paprika 1 tbsp Dried Parsley Instructions: Chicken Preheat oven to 350 degrees. Line a baking sheet with foil. Wash and dry chicken wings. Cut off wing tip, discard. Cut and Separate wing and drummett into two pieces. Place chicken pieces onto prepared baking sheet. Sprinkle with 1 Tbsp of garlic powder, salt, pepper, and paprika. Place in center of oven for 1 hour and 30 minutes to 2 hours until juices run clear. Remove chicken from oven. Sauce Melt stick of butter in microwave safe container for 1 minute. (30 second intervals depending on the wattage of your microwave) Mix in remaining garlic powder, dried parsley and 1/2 cup of the grated Parmesan cheese. Mix until well incorporated. Using a basting brush, coat each chicken wing using all of the prepared sauce. Sprinkle remaining Parmesan cheese over buttered wings. Serve immediately plain or with your favorite dipping sauce. "Serve with a side of carrots and celery sticks, and ranch dressing for dipping. Add a combination of our Hot Buffalo Wings! Or Chinese Sticky Chicken Wings!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A spin on the traditional cold shrimp cocktail bursting with flavor!" Roasted Shrimp Cocktail Servings: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 3lbs large Uncooked shrimp deveined 2 tsp Coarse salt 1 tbsp Pepper 1 tbsp Olive oil 2 tbsp Butter melted 1 large Lemon sliced in half 1 cup Cocktail sauce Instructions: Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Wash, pat dry and devein shrimp leaving tails attached. Add dried shrimp to a large bowl. Add in butter, olive oil, salt and pepper. Toss shrimp to coat. Lay shrimp in a single layer on baking sheet. Place in oven for 15-20 minutes, until shrimp is coral in color. Let cool. Squeeze half of lemon over cooked shrimp. Place on serving tray or arrange in a cocktail glass with cocktail sauce for dipping. "Add the shrimp to skewers and throw them on the grill for summer flavor! Have cooked shrimp leftover? Add to cooked pasta, toss with butter and add a sprinkling of parmesan cheese for a lunch for the next day!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "A healthy low-carb recipe on a traditional Mexican fav!" Three Cheese Spinach Quesadilla Servings: 2 Prep Time: 10 Minutes Cook Time: 10 Minutes Ingredients: 16 oz Frozen Spinach Thawed 1/2 cup Mozzerella Cheese Shredded 1/2 cup Monterey Jack Cheese Shredded 1/2 cup Cheddar Cheese Shredded 4 Low Carb Tortillas 4 tsp Butter 4 oz Marinara Sauce, Optional for dipping Instructions: Preheat frying pan on medium-low heat. Remove frozen spinach from packaging. Microwave oh high in a microwave safe bowl for 4 minutes. Drain spinach, pressing out as much water as possible. Combine cheese in bowl to mix. Butter one side of each tortilla with 1 tsp of butter. Place one tortilla butter side down in frying pan. Place 1/4 of shredded cheese on tortilla, add 1/2 of the spinach, top with 1/4 more of the shredded cheese. Place second tortilla butter side up on top of cheese layer. Fry in pan for 3-4 minutes until golden brown and crisp. Flip and repeat. Repeat process with second quesadilla. Remove from pan, cut in half and half again giving you 4 slices. Serve with warm marinara sauce, (optional). "Preparation Tip: To drain spinach, place in clean kitchen towel and squeeze until completely drained. Additional Serving Option: Pizza Style Quesadilla Add 20 Slices Pepperoni Sliced and 1/4 Cup Sliced Black Olives during step 7." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Options "Delicious hot and spicy buffalo chicken wings. Great for a keto and low-carb diet or as an appetizer for game day!" Buffalo Wings Servings: 3 Prep Time: 10 Minutes Cook Time: 2 Hours Ingredients: 3 lbs Fresh Chicken Wings and Drumettes, Thawed if frozen 2 tbsp Garlic Powder 2 tbsp Black Pepper 1 stick Butter Sub margarine 1 cup Hot Sauce 1 1/2 tbsp White or Apple Cider Vinegar 1/4 tsp Worchestershire Sauce 1/8 tsp Garlic 1/4 tsp Chili Powder Instructions: Preheat oven to 350 degree Line a baking sheet with foil and spray with cooking spray. Wash and pat dry chicken wings and drummette pieces. Lay chicken pieces in one even layer on baking sheet. Sprinkle all chicken evenly with garlic powder, paprika, salt and black pepper. Place baking sheet in the middle of the oven rack and bake for one hour. Meanwhile prepare your Buffalo Sauce while chicken is cooking. In a small sauce pan, over low heat, melt butter. Once butter is melted add hot sauce, vinegar, worchestershire sauce, garlic and chili powder. Mix to incorporate all ingredients. Simmer on low for 15 minutes, stirring frequently. Set aside. Remove chicken from oven. Using half of the Buffalo sauce coat each chicken piece with sauce generously. Place back into oven for 1 hour. Remove chicken from oven and place in heat resistant bowl. Pour over remaining sauce, toss to coat chicken. Plate up and enjoy. Notes: * You can also use the buffalo sauce and toss over breaded chicken tenders found in the frozen section of your grocery store. Cook according to package directions. (This option will no longer be a Keto / Low Carb / Sugar Free recipe.) "Serve with a side of Blue Cheese or Ranch dressing and celery and carrot slices or a side salad! Great paired with the Garlic Parmesan Wings!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious hot and spicy boneless wings with half the work! buffalo chicken wings. Great as an appetizer for game day!" Boneless Buffalo Wings Servings: 3 Prep Time: 10 Minutes Cook Time: 30-45 Minutes Ingredients: 3lbs package of breaded frozen chicken tenders, strips or chunks 1 stick Butter Sub margarine 1 cup Hot Sauce 1 1/2 tbsp White or Apple Cider Vinegar 1/4 tsp Worchestershire Sauce 1/8 tsp Garlic 1/4 tsp Chili Powder Instructions: Preheat oven to 350 degrees Line a baking sheet with foil and spray with cooking spray. Cook chicken according to package directions. (normally 30-45 minutes at 425 degrees.) Buffalo Sauce In a small sauce pan, over low heat, melt butter. Once butter is melted add hot sauce, vinegar, worchestershire sauce, garlic and chili powder. Mix to incorporate all ingredients. Simmer on low for 15 minutes, stirring frequently. Set aside. Remove chicken from oven. Place strips in a large bowl. Pour over buffalo sauce, toss to coat chicken. Plate up and enjoy. Notes: If you like bone in buffalo wings, check out my Buffalo Chicken Wings recipe. "Serve with a side of Blue Cheese or Ranch dressing and celery and carrot slices or a side salad! Great paired with the Garlic Parmesan Wings!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“An easy delicious Saturday morning breakfast! Custardy, thick, and deliciousness in every bite!” Cinna-nilla French Toast Servings: 6 Prep Time: 15 Minutes Cook Time: 15 Minutes Ingredients: 1 loaf Texas toast bread, brioche or thick sliced bread of choice 8 large eggs 1 cup milk 1 1/2 tablespoon vanilla extract 1 tablespoon maple extract 1 tablespoon cinnamon 1 tablespoon sugar Powdered sugar for dusting Maple syrup Fresh fruit optional Butter Instructions: Whisk milk, eggs, vanilla, cinnamon, sugar, vanilla and maple extract together in a shallow bowl. Lightly butter a griddle and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot, add pats of butter, dust with powdered sugar and top with fresh fruit, and warm maple syrup. "My favorite breakfast dish of all time. The more custard tasting the better in my opinion. Full of cinnamon, vanilla flavor. Smother your stack with hot maple syrup and a few pats of butter. If your feeling crazy, make it snow over the top with powdered sugar!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious, melt in your mouth, mini bite-sized goodness at your fingertips! Powdered, sugared, cinnamond, filled, and or glazed. Have them the way you like them!" Mini Donut Holes Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes Ingredients: 1 Can Grand Southern Homestyle or Buttermilk Biscuits NOT the flaky kind! Vegetable oil For Frying 1 Cup Filling of choice Jam, Jelly, Curd, Pudding, Hazelnut spread, Frosting… The options are endless! 1 Cup Powdered sugar 4 Tbsp Milk or water Instructions: Donut holes: Separate each biscuit from can. Cut each biscuit evenly into 4 pieces and roll into balls. Fill a saucepan or dutch oven 1-1/2 inches with vegetable oil. Heat to 350 degrees over medium heat. Fry donut holes in batches of 4 to 5 at a time, turning with tongs while frying to brown evenly. Place on a plate lined with paper towels. Glaze: In a medium bowl, stir powdered sugar and milk (or water) until smooth. Filling and glazing: Fill a pastry bag with filling. Using a small tip, pipe filling into each donut hole until it expands slightly. Dip into glaze to coat evenly. Lay on wired rack until set. Enjoy these delicious little morsels! "Make them plain, filled or dough boy (beignet) style, whichever your taste-buds desire. You could even make them savory! Fill them with pimento cheese, cheddar cheese spread and sprinkle with salt for a pretzel style game day snack!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Summer time brings fresh fruits. It’s blueberry time! Try this quick and easy recipe for a quick breakfast." Blueberry Muffins Servings: 12 Prep Time: 10 Minutes Cook Time: 21 Minutes Ingredients: 1 1/2 cups all purpose flour 3/4 cup sugar plus 1 tablespoon for muffin tops 1/4 teaspoon fine sea salt 2 teaspoons baking powder 1/3 cup oil; canola or vegetable 1 large egg 1/3 – 1/2 cup milk 1 1/2 teaspoons vanilla extract 6 to 8 ounces fresh or frozen blueberries unthawed, about 1 cup Instructions: Heat oven to 400 degrees F. Line 8 standard-size muffin cups with paper liners, set aside. In a small bowl, add blueberries and 1 tablespoon of flour. Shake to coat blueberries, set aside. Whisk the flour, sugar, baking powder, and salt in a large bowl. In a small bowl add oil, egg 1/2 cup milk. Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick. Fold in the flour coated blueberries. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs. Transfer to a cooling rack. To store: Place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months. "A great addition to any breakfast or brunch spread. Add to a continental breakfast board, serve with hot coffee or tea. Make a basket and tie with ribbon and bring your neighbor a friendly gift." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.