"A delicious hearty soup made with extra dinner left overs!" Ham & Sweet Potato Soup “Anytime I make a big family dinner and there is a lot of the protein and veggies left over... I make a soup by adding a few extra ingredients I have in the pantry. You would never know it wasn't an intentional recipe... Shhh that will be our secret!” Prep Time - 25 Minutes Cook Time – 1 & 20 Minutes Hour Total Time - 1hr 45 mins Ingredients: 1 1/2 pounds cooked ham 4 sweet potatoes peeled and cubed 1 pint of mushrooms, cleaned and sliced with stems 1/2 large sweet onion, diced 1 large clove garlic, minced 2 13.75 cans vegetable broth 1 12-15oz can diced tomatoes 1 10oz bag frozen vegetable mix of corn, carrots and green beans 1/4 cup fresh parsley, chopped 2 cans of water, use broth cans 1 10oz package of star, alphabet, or rotini pasta Salt and pepper to taste 2 cubes of chicken or beef bullion 3 Tablespoons butter Instructions: In a large sauce pan or dutch oven, melt butter add cubed sweet potatoes and onion with a pinch of salt. Sauté over medium heat until tender. Lower heat to low medium. Add in minced garlic, mushrooms and ham. Sauté for 8 minutes. Add in frozen vegetables, diced tomatoes with liquid, broth, water and bullion cubes. Cook for 1 hour on simmer-low. Stirring occasionally. Add in pasta, stir and cook for an additional 20 minutes. Stir in parsley. Serve with crusty Italian or French bread. "This soup is perfect for a cold day (or any day for that matter!), grab your big hunny, a blanket for two and a favorite movie and snuggle up to this delicious bowl of soup that will warm your souls." 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.

" Mexican pizza recipe layers my specially seasoned ground beef or turkey and refried beans between two crisp tortillas. Top with salsa, cheese, tomatoes, and jalapeño for incredible flavor in every bite! " Mexican Pizza Servings – 4 Large or 6 Small Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 pound ground beef or turkey, I use turkey 1 medium onion, diced 1 clove garlic, minced 1 Tablespoon chili powder 2 Tablespoon ground cumin 1 teaspoon paprika Salt and Pepper 1-16oz can refried beans, I use reduced fat 8-10" flour tortillas 1 cup salsa 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 2 green onions, chopped 2 tomatoes, diced 1/4 cup thinly sliced jalapeño pepper, optional 1/2 cup sour cream, optional Directions: Preheat the oven to 350 degrees. Coat 2 pie plates or parchment paper 2 baking sheets with non-stick cooking spray. Place ground beef or turkey, onion, and garlic in a skillet over medium heat. Cook until beef/turkey is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper. Lay one tortilla on baking sheet or in pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, add shredded cheese (optional) and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes. Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one. Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" 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 Peanut Butter Blossoms are made with a cake mix, peanut butter and a peanut butter filled heart smack dab in the middle. The easiest way to make Peanut Butter Blossom Cookies for sweetheart holiday!" Valentine's Peanut Butter Blossom Cookies Servings – 24 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 pkg. yellow or red velvet cake mix 1 cup peanut butter 1 teaspoon vanilla extract 1/3 cup butter softened to room temperature 1 egg 24 Heart peanut butter filled candies, unwrapped 1/2 cup coarse sanding sugar, colors of choice Instructions: Preheat oven to 350°. Prepare a cookie sheet by lining with a silicone mat or parchment paper or lightly greasing it with non-stick cooking spray. Place sanding sugar in a small bowl and set aside. In a large mixing bowl, add the cake mix, peanut butter, vanilla, butter and egg and mix with an electric mixer for 1-2 minutes or until well blended. Scoop the dough with a cookie scoop and roll into 1" balls. Roll each dough ball in the sugar and place on the cookie sheet about 2 inches apart. Bake for 10 minutes or until edges barely begin to brown. Press one peanut butter heart into the center of each ball, barely flattening the dough. Cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely. Chocolate will set back up within an hour. Box up and give to your sweetheart! Nutrition: Calories: 198kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 89IU | Calcium: 61mg | Iron: 1mg "I’ve always loved Peanut Butter Blossoms, but just recently figured out I could make them a cake mix which makes them even easier to make than normal. You only need a few ingredients to make these delicious cookies and no one will ever even know that you cheated a little bit!" 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.

"Unlike a real cake, a diaper cake isn't edible. It's a cake-shaped structure built out of diapers and covered in decorations like flowers, useful baby items or stuffed animals. It usually has two or three tiers that are wrapped in ribbon to resemble icing on a cake." Materials: Cardboard or pretty round tray of your choice for your base Double-sided tape Rubber bands Scissors Twine Washi tape Paper towel tube or baby bottle Scotch tape Ribbon 50 size 2, 3 or 4 diapers Embellishments, optional other baby items such as binkies, bottles, travel size bottles of baby lotion, wipes, wash clothes etc. Directions: Roll one diaper up and secure it with a small rubber band. Repeat for all of the diapers. Place a heavy bottle of baby lotion, shampoo, or baby bottle in the center of your cake base. You can also use an empty paper towel or wrapping paper tube. Begin making a layer of rolled up diapers all the way around the bottle. Secure all of the individual diapers together with one large rubber band all the way around the outside. I suggest making the base layer three diapers deep, but use as many as it takes to fill up the entire cake base evenly. Make the second layer on top of the first and decrease the size by at least one round of diapers. Repeat for the third layer and any additional layers you want to add if necessary. Once your diapers form the shape of a tiered cake, you’re ready to decorate! Wrap ribbon around the cake layers to hide the rubber bands. Add in your embellishments as you see fit. "They are one of my favorite gifts to take to a baby shower because they double as a decoration. A diaper cake can be the fun focal point of baby shower decorations. It’s really fun to decorate a diaper cake to match the party theme. Plus they’re a handy gift that you know every new mom will be able to use."

" My Easy Lasagna Recipe to be the perfect dinner whether you’re looking for a regular weeknight meal or entertaining dinner guests. It’s even better served with Garlic Knots and a Salad ! " Lasagna Servings – 6 Large or 8 Small Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1 tablespoon vegetable oil 1 medium onion, chopped 3 – 4 teaspoons minced garlic 2 tablespoons fresh basil 2 tablespoons fresh parsley Salt and Pepper 6 cups your favorite Marinara sauce 1 pound beef or turkey, browned and grease drained 1 pound pork, or Italian ground sausage, browned and grease drained 16 ounces ricotta or whipped cottage cheese 1 cup shredded Parmesan cheese 2 cups shredded Mozzarella cheese 1 package lasagna noodles, no boil noodles Parmesan cheese, to taste Directions: Preheat oven to 350 degrees F. In a large pan over medium heat, brown beef or turkey, sausage, onions and minced garlic. Cook until browned and no longer pink in color. Drain off excess grease. Add 4 cups of sauce meat and simmer for 10 minutes. In a bowl, combine Parmesan cheese, ricotta or whipped cottage cheese and basil. add in a dash of pepper. Mix well and set aside. In a 9×13 pan, spread 1 cup of the plain marinara sauce on the bottom. Layer with lasagna noodles and then spread 2 cups of meat sauce mixture on top of the noodles. Add a 1/2 cup of shredded mozzarella cheese and then 1/4 of the ricotta mixture. Add another layer of noodles, followed by a 1 cup meat sauce mixture, another 1/2 cup of shredded mozzarella and another 1/4 cup of the ricotta mixture. Repeat the last step one more time. Top with the last layer of noodles, spread remaining ricotta mixture and cover with remaining marinara sauce. Sprinkle last 1/2 cup of mozzarella cheese over the top. Bake for 25-30 minutes. Let set up for 5-10 minutes before serving. Slice and serve with parmesan cheese, side salad and garlic knots. Nutrition: Calories: 378cal / Carbohydrates: 12g / Protein: 27g / Fat: 25g / Saturated Fat: 11g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 9g / Trans Fat: 0.5g / Cholesterol: 85mg / Sodium: 1067mg / Potassium: 657mg / Fiber: 2g / Sugar: 6g / Vitamin C: 9mg / Calcium: 280mg / Iron: 2mg "This Easy Lasagna Recipe is a best-loved classic. With no bake noodles and a delicious sauce you know it’s going to be a hit! Try adding pepperoni slices to make it a pizza lasagna, or add in some fresh spinach between the layers. Always 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.

"Lasagna Rolls are everything you love about lasagna, but even EASIER! Individual portions make a great lunch or weeknight dinner. Add spinach for a switch up!" Lasagna Rolls Servings – 9 Rolls Prep Time – 20 Minutes Cook Time – 40 Minutes Ingredients: 1 package lasagna noodles 1 tablespoon of oil 1 medium onion 2 teaspoons minced garlic or 2 teaspoons garlic powder 1 lb. ground beef, Italian sausage or turkey, browned Salt and Pepper 16 oz ricotta cheese 3 tablespoons fresh parsley or basil, chopped 2 eggs 1/4 cup parmesan cheese 1 teaspoon garlic powder, (in addition to above garlic) 1 teaspoon salt 1/4 teaspoon pepper 2 cups shredded mozzarella cheese divided 32 oz marinara sauce Directions: Preheat the oven to 350 degrees. Coat a 9x13 glass casserole dish with non-stick cooking spray. In a large sauce pot cook noodles according to directions on the box. Adding 1 tablespoon of oil (so the noodles won't stick together). Drain and lay flat on wax paper to cool. In a large pan over medium heat, brown beef, sausage or turkey, onions and minced or powdered garlic. Cook until browned and no longer pink in color. Drain off excess grease. Add in 2 cups of Marinara sauce, simmer for 10 minutes. In a medium bowl, combine the ricotta, eggs, parmesan, 1 teaspoon garlic powder, salt, pepper, chopped basil or parsley and 1 cup of mozzarella cheese. Spread 1 cup of Marinara sauce in the bottom of a 9 x 13 baking dish. Spoon the ricotta mixture over the surface of each noodle, spreading about ¼ inch thick. Add in a layer meat sauce mixture and gently roll up each noodle and place it in the prepared baking dish. Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese. Bake for 35-40 minutes, or until the cheese is melted and bubbly. Notes: Cover leftovers with aluminum foil or put them in an airtight container and store them in the fridge. They will last 3-4 days. Nutrition: Calories: 696 cal / Carbohydrates: 68g / Protein: 38g / Fat: 29g / Saturated Fat: 17g / Cholesterol: 156mg / Sodium: 1392mg / Potassium: 860mg / Fiber: 4g / Sugar: 7g / Vitamin C: 13.5mg / Calcium: 562mg / Iron: 3.7mg. "Omit the ground beef, sausage or turkey and replace it with fresh spinach before rolling for a veggie lasagna. You can even add in other vegetables you 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.

"If you have not yet tried Pastina, you are missing out on the ultimate Italian 🇮🇹 comfort food. Pastina is also known as “Italian Penicillin ” because of its healing properties." Pastina Servings – 4 Prep Time – 5 Minutes Cook Time – 12 Minutes Ingredients: 4 cups chicken broth 1 cup water pinch of salt pepper to taste 1 ½ cup pastina 2 tbsp butter ⅔ cup Parmigiano Reggiano, you can measure with your heart here ❤️ Fresh parsley, chopped (optional) Directions: Add the broth and water to a medium pot, along with a pinch of salt. Let it come to a boil, add in the pastina and cook until the pasta is fully cooked, slightly al dente. Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Add a dash of pepper. Serve in a bowl with a pat of butter and sprinkle with extra grated parmesan cheese. Serve the pastina hot and enjoy! Buon appetito! 🇮🇹 Nutrition: Calories: 373cal / Carbohydrates: 48g / Protein: 22g / Fat: 11g / Saturated Fat: 6g/ Polyunsaturated Fat: 0.3g / Monounsaturated Fat: 3g / Trans Fat: 0.2g / Cholesterol: 26mg / Sodium: 404mg / Potassium: 17mg / Fiber: 2g / Sugar: 2g, / Calcium: 201mg : Iron: 2mg " This simple and traditional Italian dish is perfect for a comforting and quick 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.

"These Easter nests with colorful mini eggs are such a cute cookie or edible decoration for your Easter table!" Easter Birds Nest Cookies Servings – 10 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups miniature marshmallows ¼ cup creamy peanut butter 3 tablespoons butter 4 cups crispy chow mein noodles cooking spray 1 1/2 cups chocolate or butterscotch chips 40 candy-coated milk chocolate eggs Directions: Place marshmallows, chocolate or butterscotch chips, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5-8 minutes. Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat. Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" 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: 50-80 colorful plastic Easter eggs 1 - 12-14″ Wire Wreath Form 3 - 6 yd Spools Decorative Ribbon Matching Colors Any other embellishments you would like to add Hot Glue Gun Directions: Step 1: Glue plastic Easter eggs in a circle to cover a wire wreath frame. I used a 12" wicker frame and about 45 eggs, but you can use any size as long as you have enough plastic eggs to cover the frame. Step 2: Glue another ring inside the first ring of eggs. Step 3: Lastly, glue a third layer of eggs on top of the two rings of eggs already glued to your wreath. Alternating between large and small eggs, covering any gaps below. Step 4: Add a ribbon to hang or any Easter themed decorations you like!

"This Banana Cake is made using a cake mix and topped with a smooth creamy buttery chocolate frosting. Loaded with real banana flavor in every single bite!" Banana Cake with Chocolate Frosting Servings – 12 Prep Time – 15 Minutes Cook Time – 35 Minutes Ingredients: Cake 1 (15.25 ounce) boxed yellow cake mix 3 ripe bananas peeled and mashed ½ cup vegetable oil or 1 stick of melted butter 2 large eggs 1 teaspoon vanilla extract 1 box instant banana pudding mix Frosting 1 cup butter room temperature ½ cup unsweetened cocoa powder 4 cups powdered sugar 1 teaspoon vanilla extract 4 - 5 tablespoons heavy cream *You can completely skip this step and use a can of premade chocolate frosting. Directions: Cake Preheat oven to 350 degrees. Spray a 9x13 baking or bundt with nonstick baking spray. Add the peeled bananas to a large bowl and mash with a fork. Mix in oil (or 1 stick of butter melted), eggs, and vanilla. Using a whisk, mix until combined. Add in the yellow or banana cake mix and pudding mix until all ingredients are blended together. Pour the batter in the prepared pan. Spread the batter evenly in the pan. Place in the oven and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool completely before frosting. Frosting In a large mixing bowl, add in the butter and cocoa powder. Beat with a hand mixer until creamy. Add in the powdered sugar, vanilla, and heavy cream and continue to beat until combined. You may add additional heavy cream 1 tablespoon at a time to get the desired consistency of frosting. Spread the frosting on top of the cake with an offset spatula. Or if using canned frosting, microwave container for 30 seconds, and pour over top of cake. Decorate with fresh banana slices or banana chips. Nutrition: Calories: 614cal / Carbohydrates: 85g / Protein: 4g / Fat: 31g / Saturated Fat: 21g / Cholesterol: 83mg / Sodium: 465mg / Potassium: 204mg / Fiber: 2g / Sugar: 62g / Vitamin A: 697IUVitamin C: 3mgCalcium: 113mgIron: 2mg "This recipe is a keeper. Easy delicious and will be the talk of the gathering!" 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.

"Scrumptious puff pastries wrapped around a metal horn and baked till golden and flaky. These little five ingredient wonders can be filled with whipped cream, custard or buttercream icing." Italian Cream Horns aka Cannoncini Servings – 8 Prep Time – 30 Minutes Cook Time – 20 Minutes Ingredients: 1 sheet frozen puff pastry, thawed 1 egg 1 cup heavy cream 1/2 cup divided powdered sugar 1 teaspoon vanilla extract 1 1/2 cups chocolate chips copped nuts of choice and or mini chocolate chips, optional. Directions: Grease 8 cream horn metal cones or metal cannoli forms. (You can also make some our of aluminum foil by rolling in a tube form.) Use a knife or rolling cutter to cut puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap layers, covering form in a spiral. Cover and freeze for 30 minutes. Preheat oven to 400°F. Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff. Fill piping bag with cream; pipe into cooled pastry.  Melt chocolate chips in a small bowl in microwave at 30 second intervals; stirring each time. Mix until melted. Drizzle chocolate over cream horns in a swiping motion. Sprinkle with mini chocolate chips and or chopped nuts, optional. Keep refrigerated. "This recipe swiftly earned its place as a family favorite often requested for every occasion." 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 Non Alcoholic St. Patrick’s Day Punch that everyone from kids to the adults will love? Want to make it adult friendly? Add in rum for a special treat." Leprechaun Punch Servings – 8 Prep Time – 5 Minutes Chill Time – 60 Minutes Ingredients: 2 pkg. Lemon-Lime Flavor Unsweetened Drink Mix Like KOOL-AID 2 qt. pineapple juice chilled 1 liter Sprite chilled Simple syrup Gold Sanding Sugar, optional Slices of Lemons, and Limes Maraschino Cherries Bunch of fresh mint St. Patrick’s Day straws or fruit picks for decoration, optional Want to make this an adult drink? Add in the following: 1 bottle (750ml) white rum Directions: In a large pitcher, pour pineapple juice, and drink mix. Stir until everything is mixed well and the drink mix is dissolved. Add in the soda. Mix just enough to combine, over mixing will flatten the carbonation. On two small plates or containers big enough to dip the rims of the glasses in. Add some of the simple syrup on one plate and the gold sanding sugar on the other. Dip the edges of the glasses into the simple syrup, let the excess drip off and then roll into the sanding sugar. Add in ice cubes, pour in punch. Garnish with a stick of cherries, slice of lemon and lime, with a sprig of mint. Note: Don't have gold sanding sugar, use green. Or try crushed up lucky charms cereal with marshmallows! "This simple green punch is perfect for picnic or party." 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.

" What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish and a side of Rye or soda bread and butter! " Corned Beef and Cabbage Boiled Irish Dinner Servings – 8 Prep Time – 20 Minutes Cook Time – 2 Hours and 30 Minutes Ingredients: 1 (4 pound) corned beef brisket with spice packet 12 small red potatoes 6 medium carrots 1 large head cabbage 1 12oz bottle of Irish stout beer (Guinness) water, to cover beef horseradish and or mustard, optional Directions: Gather all ingredients. Place corned beef in a Dutch oven and pour in beer. Add enough water to cover beef. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with rye bread or soda bread, and horseradish or mustard for dipping sauces. Notes: Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds. Nutrition: Calories 286 / Total Fat 17g / Saturated Fat 5g / Cholesterol 61mg / Sodium 1384mg / Total Carbohydrate 14g / Dietary Fiber 5g / Sugars 13g / Protein 17g / Vitamin C 31mg / Calcium 19mg / Iron 3mg / Potassium 355mg "This is our favorite Irish feast!" 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.

"What do you get when you mix cheesesteak and stromboli? A match made in heaven — that's what! As you are well aware, Stromboli is very similar to a calzone, but the main difference is in the rolling." Steak and Cheese Stromboli Servings – 4 Prep Time – 12 Minutes Cook Time – 30-40 Minutes Ingredients: 1 pound frozen sliced sandwich steaks (approximately 10 steaks) 1 tablespoon vegetable oil 2 large red and green bell peppers, thinly sliced 1 medium onion, thinly sliced salt and pepper, to taste 1 pound refrigerated pizza dough 8 ounces provolone cheese 4 ounces mozzarella cheese, shredded 1 large egg 1 teaspoon water 1 recipe of RI Style Marinara Sauce Directions: Preheat the oven to 400 degrees. Heat a large nonstick skillet to medium-high. Place 2 to 3 steaks in the pan at a time, then cook them for about 1 minute and 30 seconds on each side. Remove them from the pan, and set aside. Cook the remaining steaks in batches until they are all cooked. In the same skillet on medium-high heat, add the vegetable oil. Add the onions and peppers to the pan, and sprinkle them with salt and pepper. Sauté the peppers and onions for 2 to 3 minutes, until the onions are lightly browned. On a piece of lightly floured parchment paper, roll out the pizza dough into a 15x10-inch rectangle. Lay the sliced provolone cheese onto the dough, leaving about ½ inch of room on the sides. Top cheese with the cooked steak. Add the peppers and onions on top of the steak. Top with the shredded mozzarella cheese. Fold in the sides of the dough, and then roll the dough up. Pinch the seams to seal. Make sure the Stromboli is seam-side down on the parchment paper. Place the parchment paper with the stromboli onto a baking sheet. Combine the egg and the water in a small bowl, and beat until well combined. Brush the egg mixture over the dough. Cut slits in the top of the dough, for the steam to release and to keep the dough from bubbling. Bake the Stromboli in the preheated oven for 20 to 30 minutes, until golden brown. If desired, add some mozzarella or Parmesan cheese on top, and cook for another 5 minutes. This step is completely optional. Let stand for 10 minutes, then cut and serve with marinara dipping sauce. Note: You can also use leftover thinly sliced steak from yesterday's dinner. Or make a fresh steak the way you like and thinly slice it before adding it to the dough. Nutrition: Calories 944 / Total Fat 49.0 g / Saturated Fat 23.3 g / Trans Fat 1.1 g / Cholesterol 181.2 mg / Total Carbohydrates 67.1 g / Dietary Fiber 5.6 g / Total Sugars 6.2 g / Sodium 1,455.2 mg / Protein 56.1g "One of the great things about this recipe is that it's really versatile and you can serve it for dinner, a snack, or even just an appetizer. 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 like pop-tarts, you will love my Homemade Frosted Brown Sugar Cinnamon , and Raspberry Pop-Tarts. The frosting “sets” after an hour making them identical to the originals." Pop Tarts Servings – 6 to 8 Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 1 package rolled pie crust (2 ct. 7.5 oz pack) 1 large egg Filling: Cinnamon Brown Sugar 1/2 cup packed dark or light brown sugar 2 teaspoons ground cinnamon 1 tablespoon all-purpose flour egg wash: 1 large egg mixed with 2 teaspoons milk Or Fruit 1 cup jam or preserves of your choice Icing: 1 c powdered sugar 2-3 T milk or cream ½ teaspoon vanilla sprinkles or sanding sugars of your choice, (I like to coordinate the colors of the jam inside.) Directions: Preheat oven to 400°F. Pastry: Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could use an index card as a guide!) rectangles as you can from each crust. With remaining crust, knead together and then roll out into another large, thin piece (just under ¼ in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.) Beat the egg for your egg wash in a small bowl. Lay out 8 rectangles on the parchment lined baking sheet. Add 1 ½ Tablespoons of desired jam or cinnamon sugar filling. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart with the fork and then brush the entire top, including edges, with the egg wash. Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown. Cool completely. Icing: Whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals, sprinkle over powdered sugar or just eat them as is! Store in an air tight container for up to about 2 days although they are best fresh. Notes: I get about 8 pop tarts depending on how big that I make them. Filling options - You choose what you love the most! Strawberry preserves, blackberry jam, mixed berry, apricot, raspberry, cherry-try them all! (This post includes, strawberry with white icing and pink sanding sugar, cherry with the pink icing and brown sugar with the white icing and colored sprinkles. Don't over fill - trust me I learned the hard way the first round! They will explode if you don't poke holes in the tops, or the filling will seep out the sides once it gets hot and then they are not quite so pretty. No one wants an ugly pop-tart! Really work to press the edges closed as best as you can. I pressed mine together and then used the fork--makes a big difference. A bit of jam in the icing or adding paste food coloring helps you distinguish which filling is inside. You could also add sprinkles or sanding sugar if you would like. Nutrition: Calories: 232 cal | Carbohydrates: 47g | Protein: 1g | Fat: 5g | Saturated Fat: 1g| Cholesterol: 1mg | Sodium: 83mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg "I made a homemade version of my all-time favorite high school snack food. This is something I have been experimenting with for years!" 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 chocolate-covered strawberries are made with the simplest recipe I know. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for parties, Valentine's Day, and weddings. Decorate with frosting bow ties, bells, butterflies, sprinkles. hearts, roses, etc. " Chocolate Covered Strawberries Servings – 8 Prep Time – 10 Minutes Chill Time – 60 Minutes Ingredients: 16 ounces milk chocolate chips 2 tablespoons shortening toothpicks 1 pound fresh strawberries with leaves Toppings: optional Colored sprinkles, chocolate jimmies, chopped nuts, crushed cookies, sweetened coconut, powdered sugar, coarse colored sanding sugars, marshmallows or anything your creativity decides! Directions: Melt chocolate and shortening in a double boiler, stirring occasionally until smooth. Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture. Turn the strawberry upside down and insert the toothpick into a styrofoam block or place strawberry on a sheet of waxed paper; sprinkle with colored sprinkles, chopped nuts, chocolate jimmies, shredded coconut, chocolate covered sunflower seeds, or anything you desire. Allow chocolate coating to cool. Repeat with remaining strawberries. Let sit to dry at room temperature for an hour. Add each strawberry to a flattened cupcake liner for a pretty presentation. Place on a pretty plate for serving. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "I made these into a pretty teachers gift along with boxing some to hand out to the aides at my Son's school. To make an easy Chocolate Strawberry Bouquet: Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar filled tissue paper and tie with a ribbon." 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 eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming." Eclairs Servings – 9 Prep Time – 30Minutes Cook Time – 50 Minutes Ingredients: Choux Pastry: 1 cup water 1/2 cup butter 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs Filling: 2 1/2 cups cold milk 1 (5 ounce) package instant vanilla or French vanilla pudding mix 1 cup heavy cream or 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Or omit the above filling ingredients for: 2 1/4 cups of already made whipped topping, thawed. Icing: 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water Or omit the above icing ingredients for: 1 can of already made chocolate frosting. Directions: Preheat the oven to 450 degrees. Grease a cookie sheet; set aside. Choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Place on a wire rack, pierce the ends of each shell with a sharp knife or fork to allow the steam to release and cool completely. Filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. or you can skip the above step and use 2 1/4 cups of thawed already made whipped topping. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Or you can fill a pastry bag and insert each end with a pipping tip and squeeze until full. Be careful not to bust the shell! I have done it many times... They became bakers tax! Icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly. or you can also use a can of already made chocolate frosting in it's place. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving. Notes: Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. Nutrition: Calories 476 | Fat 28g | Saturated Fat 17g | Cholesterol 158mg | Sodium 485mg | Carbohydrate 49g | Fiber 1g | Sugars 35g | Protein 8g | Calcium 117mg | Iron 1mg | Potassium 174mg " This recipe is fabulous! These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these! " 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.

" Slutty Brownies are what I call a brownie obsession! Oreo cookies, chocolate chip cookie dough, and brownie batter are baked together to create perfectly easy, oh-so-gooey, delicious brownies. These brownies are OUTRAGEOUSLY, delicious and so addictive! " Slutty Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 1 pack Oreos 1 box brownie mix of choice, Ultimate Chocolate, Ghirardelli Brownie Mix Note: You can also use Triple Chocolate, Chocolate Supreme, Dark Chocolate, or Double Chocolate. - (Plus ingredients on box according to instructions.) 1 roll Chocolate Chip Cookie Dough, 16 ounces Directions:   Preheat oven to 325°. Lightly grease 9 x 9" baking dish or spray with cooking spray. Prepare your brownie mix according to instructions. Set aside. Next, squish cookie dough in the bottom of greased baking dish. This is your first (bottom) layer. Place cookies on top of cookie dough one by one. This will be your center layer. Pour batter/mix on top of your other two layers. (Make sure all Oreos are covered. You may have to tilt your dish.) Bake for approximately 40-50 minutes. Serve and enjoy! Notes: For Family Size 9×13 Slutty Brownies - Make sure you get two boxes of brownie mix, two rolls of cookie dough, and a Family Pack of Oreos—basically doubling the recipe.  Storing left overs (if there are any left) - Brownies can be stored in an air-tight storage container in a cool, dry place and should be consumed within 3-5 days.  “They're called Slutty Brownies because they're oh so easy, have multiple different flavored layers and more than a little bit filthy.” 🤭 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 Basil Walnut Pesto is ready in 10 minutes or less, and you don’t even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. " Walnut Pesto & Shells Servings – 1 Cup = 8 (2 Tablespoon servings) Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 12 cups fresh basil leaves packed 1 cup fresh parsley packed 1/4 cup Parmesan cheese about 1 ounce 1/4 cup walnuts about 1 ounce 3 cloves garlic 1/2 cup olive oil Salt and freshly ground black pepper 16oz of of shells pasta, or your favorite pasta Directions: In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper Notes/Tips: Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Garlic: Roasting garlic removes the raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty dark brown, and slightly softened, about 20 to 25 minutes. Storing: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation). Freezer Storage: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator. Additional Recipes Using Pesto: Use different nuts Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts. Spicy Pesto Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending. Pesto cheese bread Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill. Pesto cavatappi Dress up pesto with a splash of cream and fresh tomatoes. Mix in cavatappi pasta, add a sprinkle of parmesan cheese for a different dish! Yield:  This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta. Nutrition: Calories: 161 cal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg "This is a wonderful way to use basil from the garden! I actually prefer walnuts over the pine nuts." 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 Carmelitas are a buttery, brown sugar and oats bar with chocolate chips, nuts, and caramel inside. These are a great dessert for a crowd! " A Carmelita is not your ordinary, run-of-the-mill treat. Rather, it is like a buttery oatmeal cookie that swallowed a caramel-filled chocolate bar and then got bibitty-bobitty-booed by the dessert fairy godmother and received an extra dose of deliciousness. Everyone I have ever talked to who has tasted one has proclaimed it to be the most wonderful thing ever. I’m not exaggerating! I tasted my first Carmelita in the fall of 2010. I entered a game at a school festival... called the "Cake Walk"... I walked up to the ticket booth gave my ticket, stood in line while they read off the rules. "Pick a number and stand on it, while we spin the wheel to reveal the winner! The winner then walks the cake table to pick their winnings! This was going to be easy and fun... if you have't already guessed.. No I had never played this nor heard of it until now ... 16 .... Number 16!  I hear them call my number.. I WON! (This table was so long... it went from one end of the basketball court to the other)... Filled and over loaded with pretty cakes, pies, cookies, scones, muffins, cupcakes, homemade rice crispy treat stacks, scones and more... It was the fall so everything was decorated in fall colors... This one pretty package stuck out to me halfway down the table... A round orange container, with pretty sparkly pumpkins, tied with brown and yellow ribbons, and also tied to it was a handwritten letter in a sealed envelope decorated the same as the pretty container. This was also deffinately handmade. That was the one I wanted... "That ONE!" I said excitedly to the table manager. "I would like that one, please!" She handed me my mysterious container, to which I had no idea what was inside! This was the only item on the table that you couldn't see its contents.. I was so excited to know what was inside, but wanted to wait to open it when I got home. Once I got home I had to know immediately what was in this pretty mysterious container. I opened the letter and read it carefully. "To Whom Who Wins this Package, You have won a delicious homemade batch of Carmelitas! A family recipe, shared for generations with family and friends, and now you! Enjoy your winning treats, cheers to making your own batch and continuing to share this recipe for years to come! Inside was a recipe card with the original family recipe. FREE downloadable card coming spring 2025! Wow... this was amazing.. This sweet package called out to me and it was a complete winner! I sunk my teeth right into one of those little bars of caramel, chocolaty, gooey chewy goodness... I didn't want to share them! I grabbed a glass of milk, another bar and headed to the couch to relax and enjoy my new favorite dessert! How have I never had or even heard about these before!!??? I liked them so much that I... with a little help.... (VERY LITTLE...) 🫣🤏🏼 ate the whole container in two days. Just me... minus three bars... the whole conatiner. Two days. And I liked it…obviously! So what are you waiting for.... GO MAKE SOME! Carmelitas Servings – 9 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 cup all-purpose flour 1 cup quick cooking oats , (also works with old-fashioned oats) 3/4 cup brown sugar , packed 3/4 cup unsalted butter , melted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips , (6 ounces) 1/2 cup chopped pecans , (optional) Caramel Sauce - using jarred caramel : 1/2 cup high quality caramel ice cream topping , (see note) 3 tablespoons flour Caramel sauce - using caramel candies: 34 caramel squares, unwrapped 1/2 cup heavy cream Directions: Preheat oven to 350 degrees and grease a 8" or 9" square baking dish or line with parchment pan. An 8" dish will yield slightly thicker bars. In a large bowl, combine 1 cup flour, oats, sugar, melted butter, baking soda, and salt. Mix to form crumbs. Divide mixture in half. Press half of the mixture in the bottom of the prepared baking dish. Bake for 10 minutes.  Sprinkle chocolate chips and nuts (if using) in an even layer over baked mixture. Caramel Sauce: There are two ways to make the caramel sauce. If using store bought caramel sauce, in a small bowl, mix 3 tablespoons flour with store bought caramel sauce to thicken it. If using square caramels, heat caramels and cream in a pot on the stove whisking and stirring until smooth. Drizzle caramel filling over chocolate chips and nuts.  Sprinkle remaining oat mixture on top trying to cover most of the caramel. Bake for 15-20 minutes or until golden brown. (Bake 12-14 minutes if using a 9"x13" pan) Sprinkle with some kosher salt if desired. Cool completely before cutting. This takes a really long time. You can speed these up by placing the bars in the fridge. Serve and store bars at room temperature in an airtight container. Notes: This can be doubled and baked in a 9x13 baking dish.I've also made these without adding flour to the caramel mixture. Depending how thick your caramel sauce is you may not have to add the flour. Nutrition: Calories: 212 cal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans fat: 1g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin c: 1mg | Calcium: 16mg | Iron: 1mg. "These bars were introduced to me while taking a "Cake Walk" during a school fundraiser event. They were packaged in a pretty decorative container tied with a pretty ribbon and an envelope addressed to the winner. It also included the recipe inside (which I didn't now until I opened the box). The name enticed me, I had never heard of them before so I took a chance... and snatched my winnings. Trust me, there were a box of chocolate fudge frosted brownies with walnuts that I had my eye on the entire round! These little gems instantly made a way into my heart and became a staple for my recipe box! These bars are fabulous. I could not believe that such an easy recipe would be so good." 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.

Blue Ribbon Winning Recipe! 35+ year old CWT family meal now shared with the world. "Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!" A HEARTY AND FILLING CASSEROLE DISH - This was almost a weekly staple in my house growing up. It was something that was cheap and easy to put together during a busy work week for Mom to get a full meal on the table in under an hour for the entire family. I have now been making this for over 35 years! It has even won a blue ribbon award! 🏆 It's an oldie but a goodie! It's versitil and can be changed up to make a new casserole each time. I have entered this recipe into contest, made it for friends and family bring a dish dinners, church potlucks, bereavement meals, celebration dishes, and so many more.. You name it, I have made this for it! It will always be a part of my life, and a major comfort meal to me. So I hope this will become a meal for your rotation that your family will enjoy. No long hours hovering over the stove with a long recipe that has too many steps to follow! Speedy Chicken Servings – 6 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 2 pounds (4-6) chicken breasts or (12-15) tenderloins 1/2 teaspoon kosher salt 1/2 teaspoon black pepper, more to taste 1 teaspoon garlic powder 1-10.5 ounce can cream of chicken or cream of mushroom soup, I like to use the low sodium to cut down the salt 1/4 cup white wine or milk 6 slices of provolone or havarti cheese, you can use a cheese you prefer 6 ounce box Stove Top chicken stuffing mix, store brand works too! 1 stick of butter or margarine, melted Directions: Preheat the oven to 350°. Spray an 9x13-inch baking dish with cooking spray, and set aside. Place chicken into baking dish. Sprinkle evenly with salt, pepper and garlic powder. Place a slice of cheese over each breast, or tenders, it will fit three in each row edge to edge. In a small bowl, whisk together 10.5 ounce can creamed soup, and 1/4 cup milk or white wine until smooth. Pour the sauce over the cheese and chicken, smooth it out, so all of the cheese is covered. Evenly sprinkle the stuffing mix over top. In a small bowl; melt butter. Pour butter evenly over stuffing mix. Bake for about 40-45 minutes in a preheated 350 degree oven. Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees. Remove from oven and let sit for 10 mins to thicken. Serve with a salad, or my Un-Baked Mac & Cheese with Roasted Asparagus ! Notes: Leftovers - If there are any... 🤭 Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. To reheat cover with foil and place in a 350 preheated oven or place in the microwave covered with a paper towel until warmed through. Can I use other stuffing? Certainly can, I am frugal, so I will use what is on sale, have a coupon or etc. I particulary like the chicken flavored stuffings as it pairs so nicely together with all the ingredients. I even use the Pepridge Farms cubed stuffing bags. (You can find these more around the holiday seasons in your local grocery store.) But you can swap it out for other variations, flavors or brands. If you have a homemade stuffing mix you enjoy, feel free to try that too! Can I make a fluffier stuffing? Yes, you can and I like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. You can use chicken broth in place of the water to make it extra tasty! Can I add some vegetables? Vegetables can also be added very easily. A mixed vegetable works great in this. It’s super easy to bring some healthier elements to this dinner. I will add a bag of frozen broccoli, or green beans, or even a mixed peas and carrots to make more of a Pot Pie flavor. Can I use other soup options? Yes! Cream of celery soup would also work in place of the cream of chicken or cream of chicken or mushroom the recipe calls for. I have personally tried it with all plus, the cream of cheddar to make a super cheesey casserole. If you are looking to cut down on the salt, use the low sodium options. There is no taste difference, but you make a healthier choice! The option combinations are endless! Do I have to use chicken breast or tenderloins? Nope! In fact, you can use boneless, skinless thighs in place of them. This is such a great recipe to experiment to see what you like best. You can even mix the breast and thighs so you have both white and dark meat options.  Nutrition: Calories: 371kcal | Carbohydrates: 29g| Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g "This recipe is calling for a spot in your recipe binder! It's a true keeper, and will become a staple to your meal rotations. There is nothing like a moist piece of chicken, packed with flavor and a crispy crunchy topping!" 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 may have heard of Spanakopita, which is a Greek spinach pie, but have you ever tasted the Italian version? There are several ways to present this delicious dish, whether it is in a loaf shape, or in a hand pie style! All you need for this delicious recipe packed with spinach is pizza dough (homemade or store bought), frozen spinach, olives, garlic, red pepper flakes, olive oil and mozzarella cheese!" You know you are a Rhode Islander when you know what a "Whimpy Skimpy" is! These have been made at Caserta's Pizza on Federal Hill, since 1946. a R.I. institution! Only in little Rhode Island are the “pies” pictured above named spinach pies. Anywhere else in the country they would have other names, like calzones. This recipe is similar to my favorite spinach pie served at one of the amazing restaurants in the city I grew up in. Their traditional pies have pepperoni it is a delicious tradition!! Spinach Pies Servings – 3 loaves or 6 individual pies Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 12 ounces frozen spinach, chopped and drained - you can also use one bag of fresh spinach. 1 teaspoon salt  1/2 teaspoon granulated garlic  1/2 teaspoon ground black pepper  1/2 teaspoon crushed red pepper  4 ounces black olives  1/4 cup olive oil 4lbs pizza dough (store bought or homemade) - made into 6-inch rounds for individual or leave them in 2lb balls to roll out to make a loaf to slice. 12 ounces shredded mozzarella  4 ounces sliced pepperoni  Directions: Preheat the oven to 375 degrees. In a large sauce pan over medium heat add a drizzle of olive oil, spinach, garlic, salt, black and red pepper. Once the spinach is fragrant and heated through, add in the olives. Roll out the large balls of dough into a 12x12-inch squares or the 6" individual balls into 4" flat rounds. For the 6" calzone style: Spread the spinach mixture over half of each pizza round. Fold the other side of the dough over the spinach, making a half-moon shape. Do not pinch the ends. Brush the dough lightly with olive oil. Bake at 375 degrees for 15-20 minutes until light golden brown. Cool slightly (but not totally cold), open the dough to reveal the spinach filling, and then cool completely. Once cooled, spread the mozzarella to cover each entire pie and top each with the pepperoni. Bake open-face until the cheese melts and bubbles, about 10 minutes. Fold back into a half-moon shape, making sure the spinach is on the bottom, and serve. For the loaf style: Spread the spinach mixture over the entire square of dough leaving 1" space from the edges. Add mozzerella cheese, and peperoni pieces. Starting at one end roll dough over spinach rolling into a log shape (like you would with cinnamon rolls). Halfway into rolling pull over the ends to the top of the dough inwards and continue rolling until you come the other end of the dough. Place on baking sheet seam side down. Brush the top of the dough lightly with olive oil. Bake at 375 degrees for 30-40 minutes until light golden brown. Cool loaf completey. Once cooled, slice each loaf into 6 slices, showing the spiral side and serve. "I learned to make these back on the East Coast. When I moved to the South, I missed alot of food I was used to. Even certain ingredients are hard to find or can't get them at all. You improvise and create new recipes, coming very close to the original. When I made these some thought they came from a bakery asking if I had took a trip home. I miss the neighborhood with the Italian/Irish/Portuguese roots I grew up in, so now I just bring it to me! Salute!" 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 strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring ! " Strawberry Rhubarb Pie Servings – 8 / 1 - 9" pie Prep Time – 15 Minutes Cook Time – 40 Minutes + 1 1/2 Hours to cool Ingredients: 3 cups sliced strawberries 3 cups sliced rhubarb 1 ½ cups white sugar ¼ cup instant tapioca 1 teaspoon vanilla extract 1 squeeze of fresh lemon juice 1  (14.1 ounce) package double-crust pie pastry, thawed and unrolled 2 tablespoons butter, cut into small pieces Coarse or granulated sugar, optional for decoration 1/4 cup milk Directions: Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet. Mix strawberries, rhubarb, sugar, tapioca, vanilla and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally. Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. You can use the full crust as is, try making lattice strips for a pretty top, use cookie cutters to cut out cute shapes if you would like and lay them over the top of the filling. Remember: Play with your food! :) Press the edges together and crimp with finger pinch or a fork to seal. Cut several slits in the top crust (if using the full crust) with a sharp knife. This will vent the pie and not least steam build under the crust. Brush tip of crust with milk, sprinkle sugar over top. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Nutrition: Calories 422 | Total Fat 18g | Saturated Fat 6g | Cholesterol 8mg | Sodium 257mg | Carbohydrate 69g | Dietary Fiber 4g | Sugars 41g | Protein 4g | Vitamin C 41mg | Calcium 56mg | Iron 2mg | Potassium 259mg "It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need!" 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.

Copycat Recipe "Creamy Jalapeño Dip is an all-natural copycat recipe of the popular dip from Chuy's, made with just a handful of real ingredients including fresh jalapeños, cilantro, and salsa verde!" Creamy Jalapeño Dip Servings – 10 serving gs = 2 Cups Prep Time – 15 Minutes ChillingTime – 4 hours is good / 8 hours is best Ingredients: 2 fresh jalapeños, *see notes below 1/3 cup packed fresh cilantro leaves 1/2 cup good-quality mayonnaise 1/2 cup sour cream 1/3 cup salsa verde (tomatillo salsa) 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste Directions: In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips. Notes: Individual jalapeños can vary in their heat levels. That being said, as a general rule: For a mild dip , scrape out and discard the seeds & membranes from your jalapeños. For a medium dip , leave the seeds & membranes intact in one jalapeño and scrape them out/discard from the second jalapeño. For a spicy dip , leave all of the seeds & membranes intact. Or you can even add an additional jalapeño for extra heat, if that's your preference. The chilling time is critical to this recipe, in order for the flavors to blend and develop. This dip will slightly thicken after chilling in the fridge for several hours. However, it is not intended to be (and will never turn into) an overly thick dip. Nutrition: Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg "I love this famous restaurant dip, but holy cow this is so easy to make and soooo good! Great copy cat recipe to marinate chicken in!" 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 Crispy Sausage Egg Breakfast Burritos are hearty enough for breakfast, brunch or brinner and freezer friendly so you can make them ahead of time, too!" Sausage, Egg and Cheese Burritos Servings – 8 Prep Time – 4 Minutes Cook Time – 25 Minutes Ingredients: 1 pound breakfast sausage, or 8 precooked sausage sandwich patties 10 eggs, beaten together 1/4 cup milk ½ teaspoon black pepper 1 teaspoon sea salt 8 flour tortillas 2 cups shredded colby jack cheese 4 tablespoons butter, divided Salsa for garnish Sour cream for dipping Directions: Crumble and cook the sausage in a large skillet until brown. Drain grease, place sausage on paper towel-lined plate, cover and set aside. If using precooked patties, brown in large skillet cook until heated through. In a medium bowl crack in 10 eggs, add milk, salt and pepper. In a large skillet, melt 2 tablespoons of butter, pour in beaten egg mixture. Cook over medium heat, stirring continuously, until mostly set and no longer runny. Stir in sausage, then remove from heat. Assembly: Add an 1/8 of the egg and sausage mixture to the middle of a tortilla, top with some cheese, fold in sides of tortilla, fold over bottom closest to you, and roll upwards away from you. Melt 1 tablespoon of butter on a griddle or skillet over medium-high heat. Place burrito in pan, and cook for about 1 minute per side or until golden brown. Repeat process until all burritos are made, and serve immediately with salsa and sour cream for dipping. Great with a side of fruit of a fruit and yogurt parfait ! *DIY & Tips Make ahead for an easy breakfast on the go! Follow steps to rolling up the burritos. Wrap each individual burrito in Saran Wrap tightly and place into a freezer safe bag. Place in freezer. When ready to eat, remove one from the freezer and place unwrapped in a microwave safe plate covered with a damp paper towel for 2-3 minutes (depending on your microwave.) Nutrition: Calories 441 | Carbohydrates 17g | Protein 24g | Fat 29g | Saturated Fat 12g | Cholesterol 293mg | Sodium 1145mg | Potassium 278mg | Sugar 1g | Vitamin C 0.2mg | Calcium 301mg | Iron 2.6mg "Fantastic! So easy and delicious. Great treat to bring to work and share with coworkers 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.

" This is a very versatile dressing or marinade. Mix up the flavors by using different season packets! I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!" Oriental Salad Dressing Servings – 8 Prep Time – 5 Minutes Ingredients: 1/2 cup olive oil 3 tbsp white vinegar 4 tbsp white sugar 1/2 tsp ground black pepper 2 ramen noodle oriental seasoning packets, noodles put aside for another dish or crushed as a crunchy salad topping. 2 tablespoons soy sauce Directions: Whisk together olive oil, ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper until smooth. Drizzle dressing over this delicious Oriental Ramen Noodle Salad or any pre-packaged salad or marinate chicken or fish for a special treat! "Great to marinade chicken and shrimp before grilling!" 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 carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cinnamon cream cheese frosting—in a portioned cupcake wrapper!" Carrot Cake Cupcakes w/ Cinnamon Cream Cheese Frosting Servings – 24 cupcakes Prep Time – 15 Minutes Cook Time – 15-20 Minutes Ingredients: Cupcakes: 1 box spiced cake mix 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla extract 4 eggs 1/4 cup apple sauce or crushed pineapple 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 cups coarsely shredded and chopped carrots 1/2 cup raisins, chopped 1 cup walnuts, chopped - optional Frosting: 1 - 8oz package cream cheese, softened 1/2 cup unsalted butter, softened 3 cups confectioners' sugar Pinch of salt 1 teaspoon vanilla extract 1 1/4 teaspoon cinnamon Directions: Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, eggs, vanilla, apple sauce or crushed pineapple, cinnamon, ginger, and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins, and nuts. Divide batter evenly among muffin cups (about two-thirds full). Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour. Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, cinnamon, vanilla extract,  and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better. Frost cupcake with 1 generous tablespoon frosting. Immediately sprinkle over top or roll edges of frosting in sprinkles or coarse sanding sugar. Repeat with remaining cupcakes. Cover and store leftover cupcakes in the refrigerator for up to 5 days. "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" 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 Chinese almond cookies are made to bring you fortune on Chinese New Year. A buttery cookie dough is made with egg yolks, butter, and almond flour and then baked with a raw almond on top. " Chinese Almond Cookies Servings – 36 Prep Time – 20 Minutes Cook Time – 12 Minutes Ingredients: 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 4 egg yolks 1 tsp almond extract 1 tsp vanilla extract 1/4 tsp salt 3/4 cup almond flour 1 tsp baking powder 1 cup all purpose flour 36 almonds 1 egg for egg wash Directions: Combine butter and sugar in a large bowl or the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~1 minute until light and fluffy. Add the egg yolks and whisk them into the mixture. Add the almond extract, vanilla extract, and salt. Whisk until incorporated. Add the almond flour and baking powder. Gently fold them into the mixture. Lastly, add the all purpose flour and gently fold it into the mixture. Be careful not to over mix. Let the dough rest in the fridge for 10 minutes. Preheat the oven to 350 degrees F. Prep 2 baking sheets by covering it with parchment paper. Toast the almonds for 5 minutes. Once the dough has rested, use a 1 tablespoon cookie scoop (small cookie scoop) to scoop the dough onto the baking sheet. Using your palm, flatten the cookie dough into a round disc. Whisk the egg for the egg wash. Brush a thin layer of egg wash on top of each cookie. Top each cookie with an almond. Bake cookies for 12 minutes until the edges are golden brown. Cool the cookies for 10 minutes before serving. Nutrition: Calories 79 | Carbohydrates 8g | Protein 2g | Fat 5g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Trans Fat 1g | Cholesterol 33mg | Sodium 31mg | Potassium 16mg | Fiber 1g | Sugar 4g | Calcium 19mg | Iron 1mg "Chinese almond cookies are important to Chinese culture, especially around Chinese New Year. They are served during the new year because they represent coins and are said to bring good fortune." 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.

Gluten Free - Vegan " Chocolate Banana bread is the perfect dessert for when you are short on time but need a yummy dessert. The addition of bananas to this recipe makes a box mix chocolate cake into a deliciously moist and decadent treat! " Chocolate Banana Bread Servings – 24 Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 1 Duncan Hines Devils Food Chocolate box cake mix 1/3 cup oil or as called for on your box mix 3 eggs 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/4 cup apple sauce, optional 3 bananas mashed 1 cup chocolate chips 1/2 cup mini chocolate chips, for topping 3/4 cup walnuts, chopped, optional Instructions: Pre heat oven to 350 degrees. In a large mixing bowl, mix together mashed bananas, apple sauce, cinnamon, vanilla, oil and eggs until smooth. Add cake mix, chocolate chips, nuts and mix until just combined. Don't over-mix! Pour batter into two greased/floured loaf pans 8"x4". Sprinkle mini chocolate chips on top.  Bake for 45- 50 minutes or until an inserted toothpick in the center comes out clean. This will depend on your individual oven. Notes: Muffins : Make your banana bread even more shareable by turning it into yummy muffins. Use the banana bread recipe above as usual but then pour batter into a muffin pan. As you bake them, keep an eye on them. Typical baking times on muffins is 18-20 minutes but always check doneness before removing as your muffin tin size may vary. Add-ins : If you want an even more chocolatey bread stir in some addition types of chocolate chips (dark or milk chocolate chips), or switch it up with butterscotch chips. Drizzle some chocolate fudge sauce on top for a decadent touch. Toppings : Sprinkle a little brown sugar or cinnamon-sugar over the top while it’s still warm. You can use peanut butter on individual slices like a spread. You can also use frosting or a glaze to spruce up the bread and make it look fancy. Try my Peanut Butter or Cream Cheese Frosting. One last topping that is absolutely delicious is chopped nuts. Try pecans, cashews or walnuts for a rich, delicious flavor. Vegan : To make this bread vegan friendly, switch out the semi-sweet chocolate chips for dark chocolate, which has no milk in it. Also, use a vegan substitute for the eggs, and make sure that you find one that is made for baking. With those few adjustments, this Chocolate Banana Bread recipe is vegan friendly. Gluten-free : This recipe itself is gluten-free as there’s no all-purpose flour in it. But if you have a gluten intolerance you need to be careful when selecting the cake mix. Check the box to make sure that there’s no all-purpose flour or other wheat in it. Also, my recipe doesn’t have any baking soda in it, which is an overlooked source of gluten depending on the brand. The rest of my recipe is gluten-free and the ingredients are easy to find. Store:  Leftovers are fine in the fridge for a week. You can bake your bread ahead of time if you want a quick breakfast before work. If you do, cover it in plastic wrap or put it in a sealable bag to keep it fresh longer. Freeze:  Banana bread is good in the freezer for up to 3 months. For the best tasting banana bread, eat it before 3 months. Always let the bread cool to room temperature before you wrap it up and stick it in the fridge or freezer. Nutrition: Calories 205 | Carbohydrates 24g | Protein 3g | Fat 11g | Saturated Fat 2g | Cholesterol 22mg | Sodium 164mg | Potassium 135mg | Fiber 1g | Sugar 15g | Vitamin C 1.4mg | Calcium 47mg | Iron 1.2mg "This is absolutely the most delicious, moist chocolate banana bread I’ve ever made! I was looking for an easy way to use up some bananas that were getting really ripe, and I am so glad I found this recipe. I put cream cheese frosting on it. Amazing!" 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.

RCC / Keto / Low Carb /Sugar Free - Options Available " My Family recipe for sticky Chinese Chicken Wings! Tossed in a sweet, garlicky Asian sauce, then baked in the oven and basted until deeply golden and very, very sticky….. These sticky Chinese chicken wings were my late Aunts recipe for New Years tradition. Now I am asked to bring this dish to parties, and make them all year long!" Chinese Sticky Chicken Wings Restaurant Copy-cat recipe of a now closed 50+ year old famous East Coast restaurant. Servings: 1 2 Prep Time: 5 Minutes Cook Time: 1 Hour and 30 Minutes Ingredients: Chicken 5 pounds chicken wings, split, cleaned and tips discarded Sauce 1 1/2 cups brown sugar 2 tablespoons garlic powder 2-3 tbsp oriental five spice powder 1 teaspoon black pepper 1/4 cup soy sauce or light soy sauce 1/4 cup hoisin sauce 2 tbsp oyster sauce 1 teaspoon ginger Garnish 1/4 cup toasted sesame seeds for garnish, optional 3 stalks scallions sliced small, optional Instructions: Preheat the oven to 350 degrees. Line baking tray with foil then spray with nonstick cooking spray or use a disposable foil pan with a sheet pan under for support. (Trust me, you'll thank me later)! Lay out chicken wings on prepared pan in one layer, be careful not to stack them. Use a second tray if needed. In a medium bowl mix together all sauce ingredients, mix well. Bake in the preheated oven until thoroughly hot, about 1 hour to 1 1/2 hours. The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark golden brown in color all over. Remove from oven, and let sit for 20 minutes. This will thicken and make the sweet sauce stickier. The sticker the better! Sprinkle with garnishes - sesame seeds, sliced scallions - then serve! These wings go great with my Ramen Noodle Asian Salad , Fried Rice, or Chow Mein! Notes: Want to make this more diet friendly? Use brown sugar substitute in place of the regular brown sugar. Substitute the regular soy sauce for light. Nutrition: Calories 256 | Fat 9g | Saturated Fat 3g | Cholesterol 40mg | Sodium 798mg | Carbohydrate 8g | Fiber 1g | Sugars 20g | Protein 16g | Calcium 36mg | Iron 2. 5mg | Potassium 227mg "There’s no way to look elegant when you annihilate a plate of wings. And I wouldn’t have it any other way!" 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.

Copycat Recipe "A take on a famous New England recipe since 1926! I have been making this recipe for over 25 years. It's so delicious and brings me back to my childhood with every bite. This is one you have to just try!" Chow Mein East Coast style Chow Mein. Servings: 6 Prep Time: 10 Minutes Cook Time: 30 minutes Ingredients: Protein 1 lb shredded cooked chicken or 2 lbs thick sliced (level 10) rare roast beef from your local deli, sliced 1/2"wide Vegetables 1 can of water chestnuts 2 cups frozen carrot slices 1 can of bean sprouts 1 can of cut baby corn 1 cup of snow peas Sauce 1 packet of brown gravy mix, you can use low sodium 3 tablespoons hoisin sauce 1 teaspoon garlic powder 2 tablespoons of soy sauce, you can use light or low sodium 2 tablespoons garlic powder 2 tablespoons oyster sauce black pepper to taste 2 cups of beef or chicken broth, you can use low sodium 1 lb Chow Mein noodles Instructions: In a  large saucepan or dutch oven bring 2 cups of beef or chicken stock to a rolling boil. Reduce heat to medium. Add all sauce ingredients and stir until thickened, about three minutes. Reduce heat to low, and add in all vegetables and protein of choice. Simmer until all vegetables and protein is heated through and hot. Plate chow mein noodles and spoon over mixture. Serve immediately and enjoy! Chow Mein pairs great with my Chinese Sticky Chicken Wings and a loaf of bread to sop up that delicious sauce! A little East Coast Chow Mein History A famous sit down meal of a Chow Mein Sandwich, French Fries, and an Orange Soda. In the early 1990’s the Chow Mein Sandwich was still popular, so much so that it remained a part of the school lunch menus! "Another way this recipe is enjoyed is between two hamburger buns... Yup, a Chow Mein sandwich! They are famous in New England... because they are THAT GOOD!" 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.

AKA Potstickers " One of your favorite take out foods, Chinese Dumplings (also commonly known as potstickers), are easy to make and taste much better when you make them homemade! " Chinese Dumplings w/ Sauce AKA Potstickers Servings: 36 - 2 dumplings Prep Time: 35 Minutes Cook Time: 15 minutes Ingredients: Filling: 1 pound lean ground pork or ground chicken 4 large cabbage leaves or pre shredded , minced 6 stalks green onions , minced 7 shiitake mushrooms , minced (if dried – rehydrated and rinsed carefully) 1/2 cup bamboo shoots , minced 2 garlic cloves , minced 3 tablespoons minced fresh ginger 3 tablespoons soy sauce 2 tablespoons corn starch 1 tablespoon sesame oil 2 teaspoons sriracha , optional if you like spicy Dumplings: 36 won ton wrappers 2 tablespoons vegetable oil water , as needed soy sauce , for serving green onions , optional garnish Potsticker Sauce: 4 tablespoons low sodium soy sauce 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons rice wine 1 teaspoon chili oil or chili sauce/paste , to taste (optional) Instructions: Potsticker Sauce : Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.  Filling: In a large bowl, combine all filling ingredients until well combined. Assemble Dumplings: You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed. Fold the wrapper over the filling to create a half-moon shape, pinching the edges and over lapping each pinch over the next to seal.  Once you have filled the dumplings you can freeze them or eat them fresh. Freeze Dumplings: Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes. Then place in a ziplock baggie, where they can be frozen for up to 3 months. Pan Fry (Pot Stickers): Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil or sesame oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden. Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve with pot sticker sauce and thinly sliced green onions. Steamed Dumplings: Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes. These dumplings pairs great with my Chinese Sticky Chicken Wings and Chow Mein ! Nutrition: Calories: 56 | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 162mg "WOW!!!! Absolutely delicious! Made this and my husband and I are so in love with this dumpling recipe!" 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 Charmies are uniquely designed and handcrafted with flawless Swarovski crystals and TierraCast high quality silver charms that measures approximately 3 1/2” in length, and finished with fancy silver metal beads to accent the colors. It is carefully wire wrapped with attention to detail and made with love! ♥ The Swarovski Charmie decoration measures approximately 3 1/2” before the chain is added and comes on your choice of the following hanging options: 1) Rearview Mirror / Purse Charm – a silver chain with clasp 2) Home Decor / Key Chain – a 6″ chain with a ring. Materials: Flat or decorated head pins Looped head pins 1 Large stone or charm Metal gage wire 22 or 24 gage Metal key ring or large lobster style clasp Looped chain of choice, in length you prefer Needle nose, flat nose and round pliers Assorted beads of choice in color and size Assorted ending metal charms of choice Directions: STEP 1: Choose your beads and plan your color scheme Begin by gathering bright colored beads. Examples to choose from are things like bird shaped beads, evil eyes, heart shaped, stars, moons - just things that are fun and cheerful. We are going to layer these beads to create the charms, so keep that in mind as you plan and choose your beads. I also like to add some rhinestone rondelles to add a little bit of glitter to what I'm doing and kind of tie it all together.   Designing these charms is so fun and creative. Because you are making several charms to be used on one project, it is fun to mix and match the beads to create a variety look. As I mentioned before, I like to use unique charms so there is a lot of different things to look at. These charms would also be really beautiful in a monochromatic or all metallic color scheme for an unexpected pop of interest in a neutral accessory. STEP 2: Tack beads onto a headpin to create individual charms Begin by stacking beads on a headpin in order that you want them. ( Example: maybe a green bead and a rhinestone rondelle, an evil eye, another rondelle and a heart. STEP 3: Secure beads to head pin by twisting Use round nose pliers and hold the charm just slightly above the top of that bead with a little bit of breathing room in there.   Take this top piece and wrap the pin away from you and back towards yourself coming up under the pliers, really creating a nice ninety degree angle and then beginning to twist that head pin around itself, really watching where that coil is formed, similar to how an earring head pin is tied off. Twist two to three times, maybe even four. And then taking it off of your round nose pliers and simply snipping off my excess wire from the head pin. STEP 4: Attach jump ring to turn it into a charm In order to make this into a happy charm, use a heavy duty jump ring. So this is going to give that flexibility to add it on different sections of the Charmie you are designing, whether it's a chain or a lobster claw or even a hoop earring. So you will use two pairs of flat nose or chain nose pliers to gently rotate that jump ring open and slip on a charm and then just gently close it. Make sure both of those ends of the jump ring are nice and flush.   And there's your first one! Finish tying off the rest of your charms. STEP 5: Add charms to design your hanging charm project There are so many different ways to set up your Charmie. Go with what looks best to you, adding one charm to the chain at a time; in different areas, sides, and levels of the chain until you have used all your charms. Have fun with your project, make it a party and invite some friends over. Grab the kids and make gifts for family and friends.   You can have so much fun switching these charms out and trying different combinations of colors, sizes and combos. There possibilities are endless!

"These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!" Easy Cinnamon Rolls Servings – 10-12 Prep Time – 1 Hour and 40 Minutes Cook Time – 25 Minutes Ingredients: Dough 2 and 3/4 cups all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon salt 3/4 cup whole milk 3 Tablespoons unsalted butter 2 and 1/4 teaspoons any instant yeast (1standard packet) 1 large egg, at room temperature Filling 3 Tablespoons unsalted butter, extra softened 1/3 cup packed light or dark brown sugar 1 Tablespoon ground cinnamon Cream Cheese Icing 4 ounces full-fat block cream cheese, softened to room temperature 2 Tablespoons unsalted butter, softened to room temperature 2/3 cup confectioners’ sugar 1 teaspoon pure vanilla extract Directions: Whisk the flour, sugar, and salt together in a large bowl. Set aside. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready. After 10 minutes, roll the dough out in a 14×8-inch rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. After the rolls have doubled in size, preheat the oven to 375°F. Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.) Icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.  Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Notes: Coffee Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons strong brewed coffee together until smooth. Drizzle over warm rolls.   Vanilla Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 2-3 Tablespoons milk together until smooth. Drizzle over warm rolls. Make Ahead Instructions:  This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Bake as recipe calls above. Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls as follows above for only about 10 minutes at 375°F. Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes. "I love this recipe so much! I’ve been craving cinnamon rolls but somehow the store bought ones were always dry and disappointing. These were lovely. I’ve never had any success in baking breads, so I was certain it would fail, but they turned out delightful. Thank you for sharing!" 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 creme brûlée is a simple but elegant dessert that will impress all of your guests! You just can’t beat a creamy custard topped with caramelized sugar and delicious fresh fruit! " Easy Creme Brûlée Servings – 4 Prep Time – 10 Minutes Cook Time – 30 Minutes The thought of making creme brûlée can be intimidating if you’ve never made it! But trust me, it’s easier than you think! It is made with just a few ingredients and very little prep time! One of the best things about creme brûlée is that you can make it a few hours or even a few days in advance! You just have to finish off the topping just before you’re ready to serve. This recipe tastes just as good (if not better!) as all of the ones that I have tried at fancy restaurants! This creme brûlée makes the perfect dessert for serving to guests — they’ll be wowed by its presentation! But the reality is that you didn’t have to spend a lot of hands-on time preparing it. Ingredients: 2 cups heavy cream 4 egg yolks 1/3 cup granulated sugar (1/4 if you prefer less sweet) 1 teaspoon vanilla 1/4 cup granulated sugar for topping Fresh fruit of choice for garnish, optional Directions: In a small pot, heat cream over medium heat until hot but not boiling — small bubbles will appear just along the edge of the pot. Meanwhile, whisk together egg yolks, 1/3 cup sugar, and vanilla — I like to do this in a large glass measuring cup for easy pouring! When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition. Pour into 4, 7-8 ounce ramekins, (wider and shallower is better if you have them). Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes 3/4 of the way up the sides of the ramekins. Be careful not to get any water in the custard! Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle. Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days). Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later. Garnish with fresh fruit if you wish! Nutrition: Calories: 584 | Carbohydrates 33g | Protein 5g | Fat 49g | Saturated Fat 29g | Cholesterol 358mg | Sodium 54mg | Potassium 109mg | Sugar 29g | Vitamin C 1mg | Calcium 101mg | Iron 1mg "This recipe is the BEST. I have used it several times and it has never failed me! This recipe is crowd-pleaser. With so few ingredients it can be made pretty cheap. I definitely recommend this life changing recipe!" 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.

Copycat Recipe "Orange Iced Tea is a refreshing summer iced tea recipe packed with the flavor of fresh oranges. Make a large batch of this orange iced tea for the hot summer afternoons because it will get over fast. Serve it up in a mason jar for a souther style." Orange Iced Tea Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or overnight is best Ingredients: 2 oranges 4 cups boiling water 4 cups cold water 5 tea bags ice cubes 1/4 cup honey or 1/2 cup light brown sugar, to sweeten Orange slices and mint leave for garnish, optional Directions: With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel. In a large pitcher add honey brown sugar, tea bags and orange peel and pour boiling water over the mixture. Cover and steep 10 minutes. Remove tea bags, squeezing out excess water. Chill tea mixture with peel in a covered container. To serve, remove the peel and pour iced tea over ice cubes in tall glasses. Garnish with orange slices and fresh mint leaves, if desired. "What a terrific recipe! This beautiful tea is refreshing and soothing. It has a wonderful sweet orange flavor. Refreshing!" 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.