"When life gives you lemons, make a blueberry-lemon bread! Moist, sweet and oh so delicious. Add this light and fluffy bread to your next breakfast table or potluck, it will sure be the next thing everyone is talking about!" Blueberry Lemon Loaf Servings: 12 Prep Time: 15 Minutes Cook Time: 1 Hour Ingredients: 1/3 cup butter melted 1 cup sugar 3 tablespoons lemon juice 1 teaspoon vanilla extract 2 eggs room temperature 1 & 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup Sour Cream 2 tablespoons lemon zest 1 cup blueberries fresh or frozen, thawed 1 cup powdered sugar 2 tablespoons lemon juice Instructions: Preheat oven to 375 degrees. In a medium mixing bowl, whisk melted butter, sugar, vanilla, lemon juice and eggs. In a separate bowl, mix together the flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring gently. Fold in lemon zest and blueberries. Do not over mix. Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 mins. At the 20 minute mark, turn the oven down to 350 Bake for and additional 30 to 40 mins. Let cool in the pan for 10 minutes. Then remove to wire rack. Combine about 1 cup powdered sugar and 2 T lemon juice to form a glaze. Drizzle bread while still warm. Bread will be more moist on the second day. Smear with softened butter for an extra creamy treat! "A great addition to any breakfast or dessert table. Perfect to bring into the office for a sweet morning pick me up. Slice into individual slices and place in mini parchment bags like the fancy coffee shops!" 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 "This is the Sugar-free version… A healthy twist on an old family favorite! It's even more delicious if that was ever possible!" Nana's Old Fashion Custard Servings: 6 Prep Time: 10 Minutes Cook Time: 30 Minutes Ingredients: 2 cups Heavy cream 1/2 – 1 teaspoon Cinnamon to taste 2 large Eggs 2 large Egg yolks 1/2 cup Stevia or Splenda sugar substitute 1/8 teaspoon Salt 3 teaspoons Vanilla extract 4 cups Boiling water for water bath Optional Toppings: 1 tablespoons Torani caramel syrup optional 1 tablespoon Extra creamy whipped cream for topping single servings (optional) Instructions: Heat oven to 300 degrees. In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat. In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a whisk, whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract. Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2 quart loaf pan. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish. Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups or baking dish from water bath. Serve warm, at room temperature, or cold; top each serving with 1 tablespoon of each Toriani caramel syrup and whipped cream (optional). Nutrition: Calories 317 / Calories from Fat 292 / Total Fat 32.5gm / Saturated Fat 19.3g / Fat 1.6g / Trans Fat 0.0g / Cholesterol 249mg / Sodium 107mg / Potassium 89mg / Carbohydrate 2.7g / Dietary Fiber 0.1g / Sugars 0.3g / Protein 4.6g "Have a old fashion favorite childhood treat of mine without the guilt!" 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 all the left over cranberry sauce and don't want to see it go to waste?... Oh what am I talking about I could sit there and eat it with a spoon like pudding! More like, have extra and want to make something special with it... Then I have the solution for you! This delicious recipe will fly off the plate!" Cranberry Sauce Bread Servings: 12 Prep Time: 15 Minutes Cook Time: 50 Minutes to 1 Hour Ingredients: Bread: 1 1/2 cups cranberry sauce divided 1/3 cup apple sauce 1/4 cup brown sugar 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 teaspoon orange extract optional 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon Frosting: 8 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla extract Instructions: Bread: Preheat oven 350 degrees. Grease a 9×5 loaf pan, set aside. In a large bowl mix together 1 cup of cranberry sauce, apple sauce, sugar, egg, vanilla and orange (optional) extract. Add in the flour, salt, baking soda, and ground cinnamon. Stir until evenly combined. Spread mixture into prepared loaf pan. Dollop the remaining cranberry sauce on top. Swirl in with the back of knife. Bake about 50 minutes, or until tester inserted into the middle comes out clean. Frosting: In a small bowl, add cream cheese, powdered sugar and vanilla. Beat with mixer, or whisk until combined to a creamy texture removing all lumps from sugar. Spread over top of cranberry bread. Cover and refrigerate left over bread. "Serve cold or room temperature… Yum! Wrap in a pretty cellophane bag, tied with ribbon, makes a great hostess 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.

"Better than Mom's! Yup… I said it! This one is better than Mom's! You will just have to try this delicious, bring you back to your childhood, hide in the closet and eat the whole loaf yourself goodness!" Banana Walnut Bread Servings: 12 Prep Time: 10 Minutes Cook Time: 50 Minutes Ingredients: 2 cups All-purpose flour 1 teaspoon Baking soda 1/4 teaspoon Salt 1/2 teaspoon Cinnamon 1 Tablespoon Vanilla extract 1 teaspoon Banana extract, optional 1/2 cup Butter Softened 3/4 cup Brown sugar Packed 2 Eggs Beaten 3 medium-large Mashed overripe bananas 4 oz Apple sauce 1/2-1 cup Walnuts or pecans Chopped, optional Instructions: Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Stir in apple sauce, mix well. Add in chopped nuts. Pour batter into prepared loaf pan. Sprinkle top with chunky sugar sprinkles and chopped nuts (optional) but makes it taste that much better Bake in preheated oven for 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. "Slice and serve with softened butter, jams and or cream cheese." "Pan sear for a crispy griddle texture, spread with Monkey Butter spread and drizzle with maple syrup for a super banana-ery breakfast treat!" "Wrap in a pretty cellophane bag, tied with ribbon, makes a great hostess 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.

"Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey." Oven Roasted Turkey "Why stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal! By trying my simple recipe your fears will be gone!" Servings - 16 - 20 Servings Prep Time - 20 Minutes Cook Time - 3 1/2 - 5 Hours Ingredients: Turkey: 1 12-24 pound turkey, your choice of brand 1 onion , peeled and quartered 1 lemon , quartered 1 apple (your favorite kind), quartered .75 oz fresh rosemary .75 oz fresh thyme .75 oz fresh sage Herb butter: 1 cup unsalted butter , softened 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6-8 cloves garlic , minced fresh chopped herbs Instructions: Preheat oven to 325 degrees. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey) Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Rinse off turkey and pat very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Tuck the wings of the turkey underneath the turkey and set the turkey in roasting pan. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F. *Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown. Allow turkey to rest for 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy. Notes: Turkey Size: if you're cooking for a smaller crowd (or just like white meat), try this recipe with a Turkey Breast instead. Herbs: to substitute dried herbs, use 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs. Covering with tinfoil: Start with the bird uncovered. Once the skin gets golden brown, tent the bird with a large piece of tinfoil. If you have a roasting pan, you can use the lid to the roasting pan instead. PLEASE READ: Never rely on the plastic pop up turkeys come with from the grocery store. They will pop within the first 30 minutes of cooking a turkey... The turkey is raw. Please use the rule of thumb. 13-15 minutes per pound (internal temperature of 165 degrees.) "Check out Nana's Portuguese Stuffing. Delicious flavorful and it will become your next traditional family Thanksgiving meal!" 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 traditional family recipe passed down for years in my family. Delicious authentic East Coast Portuguese stuffing. Mmm… I can taste it now!" Nana's Portuguese Stuffing "Why stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal! By trying my simple recipe your fears will be gone!" Servings - 16 Prep Time - 30 Minutes Cook Time - 45 Minutes Ingredients: 1 large Onion diced 1 large Whole celery stock diced 4 cups Chicken broth 1 lb Ground breakfast sausage browned and drained 1 lb Linguica sausage diced, browned and drained 1/2 tsp Garlic powder 1/2 tsp Paprika 1/2 tsp Salt 1/2 tsp Pepper 1 Stick Butter 1/4 cup Bells Seasoning 4 or 5 loaves Day old Portuguese, French, Italian bread, or rolls ripped or cut into cubes Instructions: On medium heat, saute ground sausage in large skillet. Remove and drain. Add to large mixing bowl. Using same skillet add Linguica, cook for 15 min stirring occasionally. Remove and drain excess fat. Add to large mixing bowl with cooked sausage. Again using same hot skillet, over medium heat, add 1/2 stick of butter. Melt. Add in diced onion and celery. Season with salt, pepper, garlic and paprika. Halfway had additional stick of butter and cook until onions and celery are translucent. Remove from heat and pour over cooked meats in large mixing bowl. Add half of your cubed or ripped bread. Pour in 2 cups of chicken broth. Sprinkle half of the Bells seasoning over mixture. This is the best part! Using your hands, mix all ingredients together until well incorporated. Start adding handful by handful the remaining cubed/ripped bread and sprinkle with remaining Bells seasoning. Add remaining chicken stock as needed to moisten the bread. You want the consistency of bread pudding, and you want the bread to soak up the broth, but not make it to dry. Mix well. Taste the stuffing and add salt or seasonings to your taste. (Everything is cooked so it’s safe.) Spray or grease with margarine, a souffle, or baking pan which is at least 4 inches deep and big enough to hold all of the stuffing. Pour in the stuffing and cover with foil. Cook for at least 45 minutes at 350. If you want a crispy top remove foil during the last 15 minutes. Notes: You can stuff your cleaned turkey with this stuffing. Both turkey and stuffing have to be ice cold, so you will have to make this stuffing the day before cooking your turkey. To do so, clean your turkey, unhook one side of the legs and spoon in desired amount, lightly packing it inside your turkey. Once stuffed using clasp that came with your turkey re-close and clamp the legs together. Covering with tinfoil: Start with the bird uncovered. Once the skin gets golden brown, tent the bird with a large piece of tinfoil. If you have a roasting pan, you can use the lid to the roasting pan instead. PLEASE READ: Never rely on the plastic pop up turkeys come with from the grocery store. They will pop within the first 30 minutes of cooking a turkey... The turkey is raw. Please use the rule of thumb. 13-15 minutes per pound (internal temperature of 165 degrees.) "Add a little to a turkey sandwich… Tastes fantastic! One of my favorites later Thanksgiving evening!" 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 / Gluten Free Options "Want a little bit of everything taste? This is the perfect recipe! Great on bagels, steak, mixed in cream cheese for a spread. Yummm!" Everything "But the Bagel" Seasoning Servings: 6 Prep Time: 10 Minutes Cook Time: 14Minutes Ingredients: 2 Tbsp Poppy seeds 2 Tbsp Sesame seeds 2 Tbsp Dried garlic flakes 2 Tbsp Dried onion flakes 4 tsp Coarse salt 2 Tbsp Caraway Seeds Instructions: Spoon each of the spices into a small bowl, and stir together until well-combined. Store the everything bagel spice in a sealed container until you’re ready to use. "Makes the perfect everything bagel!" 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 Options "No-Bake Energy Bites are a quick, simple, make ahead snack for on the go. Great for a pre-workout snack!" Cranberry Chip Energy Bites Servings: 16 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: 1 1/2 cups Old fashioned rolled oats 1/2 cup Peanut butter Sub for nut butter of your choice 1/3 cup Raw honey 1/3 cup Semi-sweet mini chocolate chips 1/3 cup Dried cranberries 3 tbsp Chia seeds optional Instructions: Add all of the ingredients to a large bowl. Mix together until well incorporated. Cover and chill in a refrigerator for at least 30 minutes. Taking a heaping tablespoon full of the mixture and press it into a ball with your palms, cupping and forming a ball. Repeat with the remaining oat mixture, making about 16 energy bites. Store in a sealed container in the refrigerator. Nutrition: Calories 108 / Total Fat 5.6 / Saturated Fat 1.4 / Carbohydrate 12.3 / Dietary / Fiber 1.2 / Sugars 6.9 / Protein 2.9 "Wrap each bar individually into parchment paper for maximum freshness." 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.

“Having moved to Texas & meeting new friends, I joined a BUNCO group of wonderful ladies. We each had a month to throw game night. I went with an Italian theme as I was new to the state and wanted to bring something from the north-east. Needless to say; this recipe was a hit!” Tiramisu Servings: 9 Prep Time: 14 Minutes Cook Time: 4 Hours Ingredients: 1 1/2 cups heavy whipping cream 8 oz container mascarpone or cream cheese room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups cold espresso or strong brew coffee 1 tablespoons Kahlua or amaretto flavored liqueur 1 package lady finger cookies cocoa powder for dusting the top Instructions: Have a 9×13'' or similar size pan set aside. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 9×13'' or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving. Make ahead instructions: Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days. Also try my Limoncello Tiramisu for a light and fresh version for the summer months! "Alcohol: Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy." 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.

No churn or ice cream machine needed! "This is a quick and easy ice cream recipe that doesn't require any special equipment or hours of churning! Based off my popular 3 ingredient creamy chocolate ice cream recipe, this strawberry counterpart has smashed fresh strawberries and a lot of love." Strawberry Ice Cream Servings: 1 Quart Prep Time: 10 Minutes Cook Time: 6 Hours Ingredients: 2 cups heavy whipping cream (not to be confused with half & half) 14 ounces (one can) sweetened condensed milk (not to be confused with evaporated milk) 1 pound fresh strawberries or thawed frozen strawberries mashed 2-3 drops red food coloring optional to achieve a brighter pink color 4 sliced strawberries for garnish, optional 5 crushed golden cream filled cookies, optional Instructions: Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk. Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture. Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir. Pour the whipped mixture into a freezer safe container. I use a glass loaf pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight. "We enjoy eating the ice cream about 4-5 hours after it’s frozen because it’s still slightly soft. The longer you freeze it, the firmer and icier it can become. So, if it’s been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop." 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, tropical, light and fluffy treat! Great served cold on a hot summer night!” Piña Colada Cake Servings: 14 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: 1 box yellow cake mix 1 3.5oz package instant coconut or vanilla pudding mix 1 8oz can crushed pineapple in juice undrained – 4 tablespoons reserved 1/2 cup rum or water 1/3 cup vegetable oil 3 eggs 1 teaspoons pineapple, coconut or rum extract 1 16 oz tub cool whipped topping 1/4 cup flaked coconut toasted 1/2 cup rum optional* See Note Instructions: Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13×9-inch pan. In large bowl, beat cake mix, pudding mix, pineapple, rum/water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s). Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13×9 in pan. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup cool whipped topping. Top with second layer, rounded side up. Frost side and top of cake with remaining cool whip; sprinkle with toasted coconut. For 13×9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered. "Drizzle 1/2 cup of additional run over cake sponge layers before frosting for an extra special tropical treat! You can omit extra rum." 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’ll love the simplicity of these easy cupcakes. A boxed cake mix, and fresh homemade buttercream frosting make this recipe easy to make and delicious to eat. A fruit topped cupcakes for extra fresh goodness!” Raspberry-Lemonade Cupcakes Servings: 24 Prep Time: 25 Minutes Cook Time: 20 Minutes Ingredients: Cupcakes 1 box French vanilla cake mix plus water vegetable oil and eggs called for on cake mix box 1 box instant lemon pudding mix 2 tablespoons grated lemon zest Filling 1 cup seeded raspberry preserves Frosting 3 cups powdered sugar 1/3 cups butter or margarine softened 3 tablespoons lemon juice 1 large lemon cut in six slices then quartered 1/2 teaspoon grated lemon peel 24 fresh raspberries Mint leaves optional Instructions: Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding instant pudding mix, and 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Reserve 24 raspberries, mint leaves and lemon slices for garnish; set aside. Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy. Fit 1/4” diameter round tip into decorating bag. Spoon raspberry preserves filling into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly, and filling comes to top. (Do not let filling spill out over top of cupcake.) Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry, lemon quarter and mint leaf. Store loosely covered in refrigerator. "Fresh raspberries mixed with a lemonade cake is a marriage made in heaven! Summer, light and fun. A great dessert at the end of any BBQ!" 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 homemade peppermint patties recipe is the ultimate holiday treat. A creamy peppermint center is surrounded by dark chocolate and finished off with festive sprinkles. Perfect for gift giving!" Peppermint Patties Servings: 18 Prep Time: 30 Minutes Chill Time: 30 Minutes to 1 Hour Ingredients: 3/4 cup sweetened condensed milk 1 teaspoon peppermint extract or more to taste 1/8 teaspoon vanilla extract 4 cups powdered sugar plus, extra for sprinkling 3 cups semisweet chocolate chips 2 teaspoons shortening 1/2 cup holiday or colored sprinkles for decoration Instructions: Place the condensed milk, peppermint extract and vanilla extract in the bowl of a mixer. Add half of the powdered sugar and beat with a mixer on low speed. Gradually add the remaining powdered sugar. Beat until a smooth dough forms. Sprinkle powdered sugar over a piece of parchment paper. Place the peppermint dough on the parchment and sprinkle powdered sugar over the top. Roll into a 1/2-inch-thick circle. Using a 1 or 1 1/2-inch round cookie cutter, cut out circles from the dough. If your dough does not cut easily, simply place it in the freezer for a few minutes to firm up, then try again. Transfer the peppermint rounds to a parchment lined baking sheet. Cover and freeze for 10-15 minutes. Place the chocolate and shortening in a medium microwave safe bowl. Cook at 30 second intervals until melted, stirring occasionally. Using a fork, dip the patties one by one in the chocolate, then place on a piece of parchment. Add sprinkles immediately. Let cool until set, then serve. Store in the refrigerator. "A fresh little treat to end a meal or perfect sweet addition to any holiday or party table. Place in a little glass bowl, wrap with cellophane and tie with a cute ribbon for a great little gift for someone to enjoy!" 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 only need 5 ingredients to make this delicious toffee! It makes a great gift during the holiday season or addition to any cookie tray or swap!” Sweet Cracker Toffee Servings: 20 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 15 graham cracker sheets or 40 saltine crackers 1 cup unsalted butter 1 cup packed light brown sugar 1 1/2 cups chocolate chips 1/2 cup butter scotch chips 1/2 cup chopped almonds or pecans 2 heath candy bars chopped in small chunks Instructions: Preheat oven to 350°F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes. Remove the pan from the oven and immediately sprinkle chocolate and butter scotch chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans and chopped heath bars on top. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break or slice toffee into pieces. Notes: Additional topping options - 1 1/2 dried cranberries, 1 cup shredded coconut, 1 1/2 white chocolate chips, 1/2 cup chopped walnuts, or 1 cup mini colorful candies. The options are endless! "Use cellophane bags, ribbon and personalized tag to make great gifts or favors." 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 was a staple in my Portuguese house growing up. Delicious on a warm summer day ice cold or on a snowy day warm off the stove! Easy to make and can even be whipped up after dinner using left over rice!” Rice Pudding Servings: 6 Prep Time: 5 Minutes Cook Time: 30 Minutes Ingredients: 1 3/4 cup milk 1/2 cup instant white rice uncooked 3 tablespoons sugar more to taste 1 teaspoon cinnamon 3 tablespoons raisins 1/4 teaspoon salt 1 egg 1/2 teaspoon vanilla Instructions: Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on lower heat 1 minute, until thickened. (DO NOT BOIL) Remove from heat. Let stand 30 minutes. Pour into serving cups. Serve warm or cold. Garnish with nutmeg or cinnamon. Store any remaining pudding in fridge. "If you have left over rice from dinner, you can most certainly use that in place of instant. Options: Trade raisins for dried cranberries and add a little orange zest for a fall treat." 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 east coast Italian favorite. You will find these at every corner bakery or authentic Italian restaurant. Crispy, delicious and a perfect ending to a delicious meal” Cannoli Servings: 6 Prep Time: 30 Minutes Cook Time: 10 Minutes Ingredients: Shells 4 cups sifted flour 3 tablespoons butter 2 egg yolks 3 tablespoons sugar 1/2 teaspoon sea salt 1/4 cup dry white wine canola or your favorite vegetable oil for frying Filling 4 cups ricotta 1 tablespoon vanilla extract 1/2 cups powdered sugar 1/4 cup mini semi-sweet chocolate chips or chopped chocolate 1/4 cup chopped pistachios, optional 1/4 cup finely chopped candied orange peel or lemon peel or candied citron Instructions: Shells Mix the flour, sugar and sea salt in a bowl. Cut in the butter. Add the yolks. Stir in the wine a little at a time until a dough forms. (Use more wine or water if the dough is too dry.) Knead the dough briefly on a well-floured board. Roll out the dough to 1/8-inch thickness or run it through a pasta machine. Cut the dough in 4-inch circles. Wrap the circles around cannoli forms. Wet the overlapping edge and pinch the ends together. Flare out the ends. Heat the oil in a pot to 350°F. Use a candy thermometer to make sure the oil stays at this temperature. Fry the shells in the oil until lightly brown all over, drain the shells on paper towel. Filling With a wire whisk blend the ricotta with the powdered sugar until very smooth. Add the vanilla, candied fruit and chocolate and mix well into the ricotta and chill. Assembly Fill the cannoli shells with the filling just before serving so the shells stay crispy. Piping the filling with a pastry bag works well or use a spoon to fill the cannoli from both ends. Dip ends in mini chocolate chips and or nuts. Dust with powdered sugar. "Cannolis need to be refrigerated. Don’t leave them at room temperature for more than two to three hours at a time. Store them in an airtight container lined with paper towels in the refrigerator for up to one week." 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.

"Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years. These are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away." Coconut Macaroons Servings: 22 Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients: 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites at room temperature 1/4 teaspoon kosher salt 10-12 maraschino cherries halved, optional Powdered sugar garnish, optional Instructions: Preheat the oven to 325 degrees. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Tops with a half sliced maraschino cherry. Cool completely. Sprinkle with powdered sugar, if desired. "Add 1 teaspoon of almond extract to the batter and dip bottoms of baked cookies in melted milk chocolate for an extra special treat." 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.

"Pre-frozen lemon slices to liven up any drink in the hot summer!" Lemon Ice Blocks Servings: 12 Prep Time: 5 Minutes Freeze time: 12 Hours Ingredients: 1 12 or 24 Cup Cupcake Pan or Mold 3 large Ripe Lemons 1/2 gallon Water Tap, bottled or filtered Instructions: Place cupcake pan on a flat surface. Slice each lemon into 4 1/2″ thick slices. Place one lemon slice into each hole of the cupcake pan. Pour water over each slice leaving 1/4″ from the top edge of the pan. Place pan in freezer for 4-6 hours to harden completely. Remove from freezer. Flip over pan and run under hot water for 2 seconds. This will loosen the cups from the pan releasing the lemon ice blocks. Place in a resealable freezer bag and store in freezer, or use in your favorite drink recipe immediately. "For a variety of flavors repeat this recipe using limes, strawberries, raspberries, blueberries, oranges, kiwi, or mint sprigs for a delicious addition to any drink or cocktail!" 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.

"Easy, delicious and makes a happy ending to any meal or event! Whip up a batch if you have company coming unexpectedly!" Cherry Swirl Cheesecake Bars Servings: 9 Prep Time: 10 Minutes Cook Time: 40 Minutes Ingredients: 1 1/4 cups graham crumbs 1/4 cup butter melted 2 8oz bricks of cream cheese softened at room temperature 3/4 cup sugar 1 1/2 tbsp. flour 3 tbsp. of lemon juice 2 eggs 1/3 cup cherry pie filling Instructions: Preheat oven to 325°F. Grease and line an 8” x 8” square baking with parchment paper with leaving an overhang on both side (for easy removing you slices later) Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside. Beat cream cheese, sugar, flour, and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust. Separate large whole cherries from can "straining" and leaving the glossy, gooey mixture behind. Gently drop silky cherry mixture by a teaspoonfuls over top of cheesecake batter. Cut through batter several times with knife for marble effect. Bake 40 min. or until center is set. Cool. Refrigerate at least 4 hours or overnight before cutting it. Once cut into squares, place in flattened cupcake liners and top with a tablespoon of cherry pie filling. "Change it up and use a can of strawberry, lemon, blackberry, blueberry or even apple pie filling to top squares. Prior to baking separate a 1/3 cup of the smooth jelled filling from the whole fruit pieces and swirl into cheesecake batter." 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 Christmas Bundt Cake is a moist Bundt cake flavored with the classic holiday flavors of fresh orange and cinnamon. It's a show-stopper that’s surprisingly easy to decorate with luscious cream cheese frosting and simple holly and berry sprinkles!" Christmas Bundt Cake Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: Syrup 1/2 cup sugar 1/2 cup water 6-8 inches orange peel from 1 large orange 3 cinnamon sticks 1 tsp vanilla extract Cake 1 3/4 cups sugar 1/2 teaspoon salt 1 tablespoon baking powder 3 eggs room temperature 1 cup buttermilk room temperature 1/2 cup oil 1 teaspoon vanilla 1 tablespoon orange zest from 1 large orange 1 teaspoon cinnamon 2 1/4 cups flour Frosting 4 oz cream cheese softened 1 tbsp butter softened 1 1/2 cups powdered sugar sifted 1/2 teaspoon vanilla 2-3 tablespoon half-n-half Decorations/Garnish holly and berry sprinkles optional small pearl sprinkles optional shimmer cake glitter or white sugar, optional Instructions: Preheat oven to 350°. Generously grease a 10-inch Bundt cake pan. Syrup Combine everything but the vanilla in a small saucepan, simmer for 2-3 minutes until dissolved. Remove from heat, add vanilla, and set aside to steep. Remove orange peel and cinnamon sticks before using. Cake Combine sugar, salt, baking powder, and eggs in a stand mixer or a large bowl with hand beaters. Mix on medium speed for for 1 minute. Scrape the bowl. Add in the additional wet ingredients: buttermilk, oil, vanilla, zest, and cinnamon. Mix on low for 1 minute. Scrape the bowl. Add in flour. Mix on medium speed for 2 minutes. Scrape one last time. Pour into prepared baking pan. Bake for 50-55 minutes at 350 degrees or until toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan. Then use a long skewer to poke holes 3/4 of the way down the cake. Once holes are evenly distributed around the cake, pour the cooled syrup over the cake evenly. Allow it to finish cooling in the pan. When the cake is completely cooled, flip it out onto a cooling rack. Cream Cheese Glaze Beat the butter and cream cheese together on medium speed in a medium bowl until well combined. Add in the powdered sugar and vanilla. Beat on low until combined and then for medium speed for 1 minute. Add half and half a little at a time until desired consistency is reached. The glaze should be smooth and just thin enough to pour and drip down the sides. Decorating Pour a thick layer of glaze onto the top of the cake, allowing it to fall down both sides of the cake. After you’ve gone around the whole cake, go back while it is still wet and add more glaze in any spots that are bare or look odd. Lastly, pick up the cooling rack and tap it gently, but firmly, on the cookie sheet. This will help the glaze fall evenly and smoothly on the cake. It’s important to apply the decorations before the glaze sets up. Start with just of few of the white pearl sprinkles. You can always add more. (optional) Then place the holly and berry sprinkles on. For a final bit of extra sparkle sprinkle on some coarse simmer sugar. Notes: Tips & Tricks The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. I have used Pam and Baker’s Joy with success.Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge. Freezing To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving. 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.

“Upgrade your boxed jambalaya mix with a few add-ins and turn it into an epic meal!” Seafood Jambalaya Servings – 6 Prep Time – 6 Minutes Cook Time – 35 Minutes Ingredients: 2-3 tablespoon olive oil 1 pound andouille or smoked sausage sliced diagonally 2-3 green onions chopped, whites and greens separated 1 14 oz can diced tomatoes drained 1 box jambalaya mix, your choice 2 1/2 cups water check box directions* 1 lb shrimp peeled and deveined 1 lb small-medium scallops 1 bag frozen corn peas and carrots mixture, or choice of vegetable Instructions: In a large skillet, heat the oil over medium-high heat. Add the sausage and sauté for 3 minutes or until the sausage is browned. Add in scallops and cook until lightly golden. Add the onions and sauté for about 1 minute. Remove scallops, set aside. Add the tomatoes and rice mix and stir to combine the seasonings with the rest of the ingredients. Pour the water in and stir to combine. Bring the mixture to a boil and reduce the heat to low. Cover with the lid and simmer for 20 minutes. Remove the lid, place the shrimp and scallops over the rice, and sprinkle the green onion tops. Cover and cook for 5 to 7 minutes until the shrimp are cooked through. Serve immediately with warm crusty bread and or side salad. "Don't like seafood. You can make with this with chicken, steak, ground beef and sausage. Or even try I vegan style but using multiple favorite veggies! 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.

Keto / Low Carb / Sugar Free "A healthy twist on a famous restaurant biscuit we have all grown up loving!" Garlic Cheddar Bay Biscuits Servings – 8 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: 2 cups quick-carb mix 1/4 cup cold butter cut into cubes 1/2 cup cream 1/2 cup water 1/4 tsp garlic powder 1/4 tsp salt 1/2 cup shredded cheddar cheese Instructions: Prepare oven to 350. Measure carb-quick into a large mixing bowl. Add garlic powder and salt. Using two knives or pastry cutter, cut in the diced cold butter. Mix until well incorporated. Mixture will be grainy with pea sized pieces of butter. In a measuring cup mix cream and water. Add to flour and butter mixture, mix well. Slightly sticky dough will form. Add shredded cheese, mix well. Measure out six equal balls of dough, roll into balls. Place 2″ apart on prepared cookie sheet. Flatten each ball to one inch thick. Bake on top oven rack and bake for 15 minutes or until lightly golden brown. Remove biscuits from pan and place on a cooling rack to cool. Serve slightly warm with a pat of butter. Nutrition: 2.65 Carbs per biscuit "Melt butter, mix in garlic powder and parsley flakes stir to combine. Brush over tops of biscuits before backing for an even better treat!" 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 way to use every part of the Turkey… and adds an additional dish to your holiday menu!" Turkey Neck Soup Servings – 6 Prep Time – 20 Minutes Cook Time – 50 Minutes Ingredients: 1 Turkey neck washed 1 Medium Onion peeled and diced 2 Medium Carrots peeled and diced 2 Large Stalks celery diced 2 tsp Garlic powder 2-3 Chicken bullion cubes 2 tsp Pepper 1 tsp Salt 5 cups Water 1 tbsp Butter 1/2 cup Rice or mini pasta Salt and pepper to taste Instructions: In a medium sauce pan, add turkey neck, and 3 cups water. Boil turkey neck on medium heat for 30 minutes. Reduce heat to low medium. Add bullion cubes, garlic powder, salt and pepper. Stir. Add in diced onions, carrots and celery, cover and let simmer, stirring occasionally for 30 minutes. Add in remaining water and rice or pasta. Cook on low for 20 minutes until rice has softened or pasta is aldente. *NOTE: You may need to add a little more water at this point due to the pasta or rice absorbing the liquid. If so, add enough to cover ingredients to make a broth and add an additional bullion cube for taste. Adjust the taste with salt and pepper. "This recipe can easily be doubled, tripled, or quadrupled for a larger crowd." 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 quick and easy Italian dish ready in 30 minutes for the whole family!" Rigatoni and Marinara Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 lb rigatoni pasta or any pasta of your choice, cooked aldente, and drained 1/4 cup extra-virgin olive oil 2 large cloves garlic thinly sliced 1 tsp garlic Powder 1 Tbsp Italian seasoning 2 28- ounce cans San Marzano crushed tomatoes with their juice 2 14 1/2- ounce cans San Marzano diced tomatoes with their juice 1 tsp Kosher Salt 1 Sprig fresh basil plus 1/2 cup loosely packed basil leaves torn into small pieces (2 Tbsp of dried can be substituted) 1/2 cup Parmesan cheese fresh or grated Instructions: Prepare and cook pasta. Heat a large, heavy pot over medium-high heat. Add the oil and heat until simmering, almost smoking. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, salt, garlic powder, Italian seasoning and basil. Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes. Adjust the seasoning with more salt, if necessary, and stir in the basil leaves. Pour over plated cooked pasta, and sprinkle with parmesan cheese. Enjoy! Notes: This sauce is great for dipping, and any pasta dish that requires marinara sauce. "Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Sterilize mason jars and can, storing in a cool dry area for fresh sauce all year long." 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.

"Finger licking, bite off the bone good 'ole east coast style BBQ ribs!" Tammy's BBQ Baby Back Ribs Servings – 4 Prep Time – 15 Minutes Cook Time – 4 Hours Ingredients: 5lb Rack of Pork Style Ribs 2/3 cup Tammy’s BBQ Dry Rub Mix 2 cups Your choice of BBQ/Mop Sauce Instructions: Preheat oven to 450 degrees. Prepare sheet pan with foil. Place cooling rack over top of foil on pan. Wash and prepare ribs by trimming any excess fat and rinse with cold water. Place ribs on rack and rub with Tammy’s BBQ Dry Rub Mix, coating entire rack on both sides. Place in oven for 1 hour. Rotate pan after the first 30 minutes. Lower oven to 300 degrees. Cover ribs with foil and cook for 2 hours. (For a thinner rack of ribs, cook for 1 1/2 hours). Remove ribs from oven. Coat ribs with one cup of the BBQ sauce, spreading evenly over entire rack. Place ribs in oven for 30 minutes. Repeat process with remaining cup of BBQ sauce, cook for an additional 30 min. Remove ribs from oven, cover with tented foil and let stand for 15 minutes. Enjoy your finger licking bite off the bone sticky ribs! 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.

"Have a ton of left-overs from a holiday feast? Stuff everything in a portobella mushroom, pop it in the oven and have yourself a delicious new meal!" "Left Over" Stuffed Portabella Caps Servings – 4 Prep Time – 5 Minutes Cook Time – 20 Minutes Ingredients: 4 Large portabella mushrooms stems removed and cleaned 4 tablespoons leftover green bean casserole or your vegetable leftovers 4 tablespoons leftover turkey or ham or your meat leftover option 4 tablespoons gravy optional 2 cups leftover stuffing or your stuffing or dressing leftovers 4 tablespoons cranberry sauce optional 4 tablespoons butter or margarin Instructions: Preheat oven to 350 degrees. Lightly grease a 9×13" baking dish. De-stem and wipe mushroom caps clean with a damp paper towel or kitchen towel . Fill each mushroom with 1 tablespoon of turkey or ham. Add 1 tablespoon of green bean casserole. Layer with 1 tablespoon of gravy. Take 2 cups of stuffing dividing into 1/2 cup each of stuffing mixture and smush into a round patty shape large enough to fit over the top of each mushroom. Lay over top of mushroom creating a "shell top". Add 1 tablespoon of butter over each stuffing top. Place mushrooms in baking dish. Bake for 20-30 minutes at 350 de Remove from oven once stuffing is lightly golden brown. Plate and add 1 tablespoon cranberry sauce over top. Serve immediately. 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.

"Baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glazed to a caramelized crispness for holiday sweetness." Holiday Brown Sugared Glazed Ham Servings – 12 Prep Time – 5 Minutes Cook Time – 2 1/2 Hours Ingredients: 1 spiral cut ham with bone-in approx 7-9 pounds 3 tablespoons dijon mustard 1/4 cup pineapple juice or orange juice 3 tablespoons of cherry juice Brown Sugar Glaze 1 cup pineapple juice or orange juice 1 cup brown sugar 3 tablespoons dijon mustard 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 4 teaspoons cornstarch 8 pineapple slices, juice reserved 8 maraschino cherries, juice reserved Instructions: Preheat oven to 325°F. Combine dijon mustard and pineapple juice. Brush over ham. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions). Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F. Brush with glaze, add pineapple slices, place cherries in the middle of each pineapple slice and return to the oven until the glaze is crisp, caramelized and the ham has reached the safe cook temperature. Notes: If you purchase a smoked ham, it has been cooked, be sure to check the package to ensure it says it is “fully cooked”. If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it). "Use left over ham to make hot Ruben sandwiches, ham panini's or even ham Mac and 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.

"Give the gift that keeps giving! Keep them warm with a mug of hot cocoa and keep their mouths happy with crispy buttery shortbread sugar cookies, and peanut caramel clusters." Gift Towers Materials: 1 Large Coffee Mug of choice Any sized coffee mug of choice 1 Canister Hot Chocolate Mix of choice Any flavor hot chocolate of choice 1 Canister Butter Shortbread Sugar Cookies Any canister cookies of choice 1 Box Chocolate Peanut Clusters Any chocolates of choice Any other small trinkets or gadgets you choose 1 Roll Clear Tape 1 Roll or Large Bag Cellophane wrap 1 Roll Wired holiday ribbon 1 Gift tag 1 Candy cane Directions: Step 1: Play with your items stacking them how you see fit, by weight and size. You can be very creative when stacking and towering your items how ever you wish and see fit. The following is how I made the one above: I started with the boxed peanut cluster chocolates, and placed it as the base. Using a couple pieces of tape, tape the container of buttered shortbread sugar cookies to the boxed chocolates. Next I stacked the Starbucks hot chocolate container on top the canister of cookies and taped into place. (My container of hot chocolate and base of mug were the same size) I was able to stack the Starbucks mug on top, taping into place using a couple more pieces than everything else due to the weight. Adding a couple of touches such as mini bags of marshmallows, chocolate covered candy canes to the mug. I added a couple of personal touches of things the recipient would enjoy. Step 2: Now it's time to wrap it! Roll out your cellophane roll and measure the sides to the top of the tower giving yourself 6″ extra to stick out of the top. Or if you have a bag, place tower into bag, centering your items and pull the sides to the top center of the tower. Now its time to wrap it! Roll out your cellophane roll and measure the sides to the top of the tower giving yourself 6″ extra to stick out of the top. Or if you have a bag, place tower into bag, centering your items and pull the sides to the top center of the tower. Step 3: Wrap your ribbon around the bunched section, and tie tightly. Using the remaining ribbon tie a bow or make a multi looped bow to attach to your finished gift. Sign your tag and tie around the bunched top. Add your finishing touch of a yummy peppermint candy cane. (I added the handmade reindeer candy canes you can find these in another holiday post) And Waa-Laaa! You are finished! Now get to gift giving! It’s the best part!

"Send the love of the heart of your hands to neighbors, friends and family for the holidays. Delicious cookies & candy wrapped in ribbon and cellophane, what more could you ask for!" Cookie & Treat Trays Materials: 1 Tray, holiday container or decorated paper plate Any color or design 1 Cellophane Wrap Clear Assorted Cookies, fudge, truffles, or cake balls Try some of my recipes or use store bought you are not a baker. Ribbon Any color Cupcake Liners Any color or design Tag or card Directions: Step 1: Place each cookie or a few cookie(s) in cupcake liner for a pretty design. This is optional. Step 2: Add cookies to tray, container or plate stacking in a tower fashion. Step 3: Wrap with cellophane. Step 4: Tie with ribbon and add a personal tag or note card to the recipient.

“These scrumptious soft and chewy Monster Cookies have everything but the kitchen sink! Enjoy a batch today or freeze a batch for fresh baked cookies anytime.” Monster Cowboy Cookies Servings – 30 Prep Time – 10 Minutes Cook Time – 11 Minutes Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter softened 2/3 cup brown sugar 1/4 cup granulated sugar 1/2 cup chunky peanut butter 1 large egg room temperature 1 teaspoon vanilla extract 1 cup old fashioned rolled oats 1 cup semi-sweet chocolate chips 1/2 cup raisins or dried cranberries 1/2 cup walnuts, chopped 3/4 cup M&M’S Instructions: Preheat oven to 350°F. Cover a baking sheet with parchment paper. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment or hand mixer cream the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the peanut butter until smooth. Reduce the mixer to low and add the egg and the vanilla extract. Mix just until combined. Add the flour mixture in several intervals mixing just until combined. Scrap down the bowl and mix as needed. Remove the bowl from the mixer and stir in the rolled oats, raisins or dried cranberries, walnuts, semi-sweet chocolate chips, and the M&M’S. Using a 1 1/2 tablespoon cookie scoop drop the dough by rounded tablespoons onto a parchment covered baking sheet. Bake for 10-12 minutes or until very lightly browned. Let the cookies cool for 5 minutes on the baking sheet before carefully moving to cool on wire racks.

"This Chicken and Dumplings recipe is easy to make with refrigerated biscuit dough right on the stove top. Your family will love this simple comfort food dinner!" Chicken & Dumplings Servings – 8 Prep Time – 15 Minutes Cook Time – 1 1/2 Hour Ingredients: 2 tablespoons olive oil or more as needed 1 cup chopped celery 1 cup chopped carrots 1 large onion chopped 3 cloves garlic finely chopped 1/2 stick butter 2 teaspoons salt or to taste 2 teaspoons ground black pepper or to taste 4 medium yukon gold potatoes cubed 1/4 cup all-purpose flour 1 quart water 1 10.5 oz can cream of chicken soup 1/4 cup lemon juice or to taste 3 cubes chicken bouillon 1 1/2 tablespoons poultry seasoning 1 teaspoon sage 1 teaspoon thyme 1 1/2 lbs cooked chicken breast chopped 1 16.3 oz can refrigerated biscuit dough Instructions: Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, and onion. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes. Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, thyme and sage. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes. Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes. Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes. Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom. 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 you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“If you live outside of New England, it’s very likely that you know this classic comfort food as “Goulash” vs. American Chop Suey. So, I’m sticking to my roots and calling it the latter. This Classic American Chop Suey Recipe is easy to make in One Pot, the Crock Pot, or the Instant Pot! The flavors blend together perfectly for a traditional comfort food that your family will love.” American Chop Suey Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 1/2 lbs ground beef or turkey 2 teaspoons Italian seasoning 2 teaspoons seasoned salt 1/2 teaspoon garlic powder 3 tablespoons tomato paste 1 cup diced onion 1 cup diced green pepper 1 stalk celery diced 4 cloves garlic minced 3 tablespoons Worcestershire sauce 14.5 oz. diced tomatoes undrained 16 oz. tomato sauce 2 1/2 cups chicken broth or beef broth 2 cups elbow macaroni uncooked 1 cup shredded cheddar cheese optional Instructions: Brown beef in a large pot over medium heat until cooked through. Drain grease. Mix in seasonings and tomato paste. Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute. Mix in the tomato sauce until combined. Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth. Add the uncooked macaroni, stir to combine. Bring to a light and gentle boil. Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift anything that is settled on the bottom. Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again. Heat for 2-3 more minutes or until macaroni is cooked through. Taste-test a noodle for doneness before proceeding. Turn off heat. The pasta will continue to absorb remaining liquid. If desired, gradually sprinkle cheese on top and stir to combine. Serve immediately. 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 you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Sweet, tangy, and the tiniest bit of spice make this pretzel dip addicting and a hit at parties! You can also serve it poured over cream cheese for a cracker spread or as a glaze on cooked chicken and ham!" Raspberry Honey Mustard Dip/Glaze Servings – 12 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: 1/2 cup Spicy brown mustard 1/4 cup Honey 1/2 tbsp Raspberry preserves 1 1/2 tsp Mustard seeds 1/4 -1/2 tsp Horse Radish optional Instructions: Combine all the ingredients in a bowl. Refrigerate for an hour. The longer this sits, the more the flavors meld and the seeds get a chance to soften. Serve with pretzels for dipping, poured over a softened brick of cream cheese for a cracker spread, pour over a cooked spiral ham, or use to dip chicken fingers. The possibilities are endless! "Makes a great party snack, before dinner appetizer, or movie night snack! Can also be canned and decorated ahead of time for 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 you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious homemade Chinese dish." Oriental Chicken & Broccoli Servings – 4 Prep Time – 15 Minutes Cook Time – 33 Minutes Ingredients: 2 lbs Boneless Chicken Breast or Thighs 2 tbsp Butter or Margarine 3/4 cup Brown Sugar 11/2 tbsp Oriental 5 Spice Seasoning 1 tbsp Garlic Powder + 1 tsp 1 tsp Black Pepper + 1/2 tsp 1/4 tsp Salt 1/4 cup Hoisin Sauce 1 tbsp Soy Sauce 3 tbsp Oyster Sauce 16 oz Bag Frozen Broccoli Florets Thawed 2 cups Rice Cooked according to packaged directions 8 oz Can Sliced Water Chestnuts Optional Toasted Sesame Seeds Optional 2 cups Crispy rice noodles or chowmein noodles, optional Instructions: Chicken: Wash and pat dry chicken. Over medium-high heat melt butter in frying pan. Add chicken. Season chicken with 1 tsp garlic powder, 1/2 tsp black pepper, and salt. Brown chicken on both sides 5-8 minutes. Remove chicken from pan, slice lengthwise into 1/2 inch thick slices. On low heat, return to pan and continue to cook for an additional 10 minutes, until all sides are browned. Cook rice according to packaged instructions. Sauce: In a small bowl combine brown sugar, oriental 5 spice, remaining garlic powder, oyster sauce, hoisin sauce and soy sauce. Stir until well combined and sugar is dissolved. Pour sauce over chicken, mix well. Simmer for 15 minutes until sauce has thickened. Stir in broccoli florets and water chestnuts. Cover and simmer for 10 minutes. Place rice on serving dish, pour over chicken and broccoli mixture. Pour remaining sauce over finished dish. Sprinkle with optional sesame seeds, and rice/chowmein noodles for an extra crunch. Add water chestnut option to the simmering chicken and broccoli mixture, heat through. Add your favorite egg rolls for a simple side dish. "End with a simple fortune cookie after your meal! Store leftovers for lunch tomorrow… Homemade Chinese take-out!" 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 you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Healthy smoothie for a meal supplement." The Green Smoothie Servings – 1 Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 Whole Ripe Avocado Peeled, pitted, and cut 1/4 Frozen Spinach 1 Whole Ripe Banana Cut into Chunks 4 Large Strawberries Cut into halves 1/4 cup Frozen Vanilla Yogurt 1/2 cup Whole Milk Instructions: Place strawberries, bananas, spinach and avocado pieces, frozen yogurt, and milk into blender or smoothie maker. Mix until well blended. Smoothie will be a thick consistency. Additional Serving Suggestions: Option 1 ~ Use plain or vanilla Greek yogurt in place of frozen yogurt. Option 2~ Add 1 cup of milk in place of frozen yogurt. 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 mix of peanut butter, bananas and milk for a creamy meal supplement." Peanut Butter Banana Smoothie Servings – 1 Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 medium-large Whole Ripe Banana 1/4 cup Creamy Peanut Butter or Chunky if that is your favorite 1/2 cup of Milk, % of your choice 1/2 cup Frozen Vanilla Yogurt 1/4 teaspoon cinnamon, optional Drizzle of honey, optional Instructions: Add frozen yogurt, banana (broken into chunks), peanut butter, and milk to a blender or smoothie mixer. Blend well, mixture will be a smooth thick consistency. Sprinkle with cinnamon and drizzle with honey. Notes: If using chunky peanut butter consistency will be on the thick grainy side. Alternative Options: Option 1 ~ Use 1 cup of milk in place of frozen yogurt. Option 2 ~ Use 3/4 cup of plain or vanilla Greek yogurt in place of frozen yogurt. 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.