Copycat Recipe - Frosty Paws “ This copycat recipe will be loved by all... No preservatives, natural ingredients and you made them yourself! So what's a dog Mama to do...  ❤️ She makes homemade Pup-sicle Cups !” If your dog is anything like ours, then he or she loves treats of all kinds.  Our Clem loves ice cubes... Anytime she hears the freezer door open, she is right behind you without notice.. like a little ninja 🥷🏻 ! So I decided to experiment and make some frozen doggy treats for her. It's hot beginning in April... So the summer months are dreaded.. You fur baby needs a nice cool treat just like us hooomans! This Copycat - Frosty Paws recipe will be loved by all... No preservatives, natural ingredients and you made them yourself! So what's a dog Mama to do...  She makes homemade Pupsicle Cups! Pup-sicle Cups Servings – 8 - depending on your container size Prep Time – 5 Minutes Freeze Time – 2 Hours, overnight is best Ingredients: Blueberry Cobbler Version: 32 oz plain non-fat or Greek yogurt 1 banana 1/4 cup blueberries 2 tablespoons honey 1/2 teaspoon cinnamon 3 generous Tablespoons of peanut butter Peanut Butter Banana Version: 32 oz of plain non-fat or Greek yogurt 1 Ripe Banana 3 Tablespoons peanut butter Strawberry Banana Smoothie Version: 32 oz of plain non-fat or Greek yogurt 1 Ripe Banana 3 Tablespoons peanut butter 1/4 cup strawberries, chopped in small pea size pieces Directions: Blueberry Cobbler Version: Add yogurt, peanut butter, cinnamon, honey and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Fold blueberries into mixture, gently. The mixture will turn slight purple/blue depending on how ripe your blueberries are. Place mixture evenly into freezer safe containers and cover with lid or wrap in plastic wrap. Peanut Butter Banana Version: Add yogurt, peanut butter, and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Place mixture evenly into freezer safe containers and cover with lid or wrap in plastic wrap. Strawberry Banana Smoothie Version: Add yogurt, peanut butter, and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Fold strawberries into mixture, gently. The mixture will turn slight pink depending on how ripe your strawberries are. Place mixture evenly into freezer safe containers. and cover with lid or wrap in plastic wrap. I normally buy the mini Glade 4oz disposable containers with lids. Makes them stackable for my freezer. You could also use an ice cube tray, mini muffin tin, or small paper cups as treat containers. (I also wash and reuse them just for Pup Cups!) Notes: Add a small Milk❤️Bone biscuit or a Peanut Butter Ony Bone to the center of each cup as the handle. It's a second treat for your fur baby! Cost to make vs. store bought: Frosty Paws come four to a box and cost $5.18 at my local grocery store. Walmart also carries them for $4.98 a box. I roughly calculated the cost to make eight traditional Frosty Paws sized treats and came up with $1.00 each.  If I’m willing to take the 5 minutes of time to whip up a batch rather than buy them, the cost savings is substantial... But the even better side... There are no preservatives, or additives and it's all natural ingredients! And if you have a pup with a sensitive tummy, home made is always the best choice. I’m so glad that I came up with these recipes for Pup-sicle Cups that my Fur-baby loves so much. " You can feel good about making this for your pooch since this copycat recipe contains only healthy natural ingredients !" 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.

Copy Cat Recipe - aka Chocolate Chip Cookie Pie " Toll House Pie, or Chocolate Chip Cookie Pie, is rich, chocolatey and 100% delicious! It’s a decadent dessert enjoyed warm with a scoop of ice cream! " What is Toll House Pie? Imagine a delicious gooey chocolate chip cookie baked in a pie crust….yeah, it’s SO good!  Whether you call it the Original Toll House Pie, Chocolate Chip Cookie Pie or whatever else, I have a feeling you’ll fall in love!   Why is it called Toll House Pie? According to the  New Yorker Magazine , Ruth Wakefield and her husband ran the Toll House Inn in Whitman, Massachusetts. They pressed some of their cookie dough into a pie crust, baked it and the visitors loved it. In 1939 Wakefield gave Nestle the rights to the chocolate chip cookie recipe (and the Toll House name) for one dollar!   Toll House Pie - aka - Chocolate Chip Cookie Pie Servings – 10 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: 2 eggs 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar 3/4 cup salted butter, softened - but not melted! 1 teaspoon vanilla 1 cup semi-sweet chocolate chips 1 cup chopped pecans or walnuts, optional One 9-inch pie crust, my Flakey Homemade Pie Crust is excellent if you’ve got a little extra time on your hands Directions: Preheat oven to 325°F. In a large bowl (or the bowl of a stand mixer), whisk the eggs until foamy. Add the flour, sugar and brown sugar and mix well. Mix in the softened butter and vanilla and then the chocolate chips and nuts (if using). Pour the batter into your prepared pie crust and smooth the top. Bake for 50-60 minutes, or until a toothpick halfway between the center and the pie crust comes out clean. Notes: How to Serve: This Toll House Cookie Pie is great served warm or at room temperature.  I like to serve warm slices of Toll House Pie warm with a scoop of vanilla ice cream. A dollop of whipped cream would do, also, but there’s just something about a melty scoop of ice cream on a warm pie! Then add a quick drizzle of chocolate syrup or hot fudge over the pie and you’ll have a treat nobody can resist!  How to Store: As for leftovers... If there is any... they do not need to be refrigerated, but will stay good a couple days longer if they are. Store on the counter covered with plastic wrap for up to 3 days or in the fridge for up to 5 days. You can also freeze leftover slices in freezer bags for 2-3 months. 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 " In my opinion, it’s not necessarily better or worse, it’s just different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor." 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.

" I have a fun earring tutorial for you today, some Rodeo Themed Dangle earrings.  It’s an easy jewelry project that uses beads and jump rings to give different lengths to beaded charms.  If you ARE pretty well-versed at charms, you’ll find these earrings make up in about 10 minutes! If not – no worries, just a little bit of practice is all it takes! " Create something quick and quirky like these Rodeo Themed charm earrings. The idea behind these charm earrings is to suspend different charms independently from one ear wire to provide interest, color and movement; known as dangle earrings. The design creates a casual look which can be customised in a myriad of different ways. Anything with a ring can be suspended from an ear wire, so the sky really is the limit with this design. Try hoop earrings with charms for a statement look or try interchangeable earring charms to match with any other jewelry creations. Materials: Fish hooks 6mm jump rings Charms, of choice and theme Wire wrapped dangle charms 8MM Glass beads, in color of choice Directions: Step One: Using flat-nose jewelry pliers, open a jump ring by pulling one side of the ring away from you. Note that you do not want to simply open the ring out to the sides at the join; this will weaken the jump ring and maybe even break it. Step Two: Place the jump ring through one of the charms, then through the loop at the end of the earring wire. Using flat-nose pliers, squeeze the jump ring closed around both the charm and the earring wire. Step Three: Open a second jump ring, insert it through the first jump ring with the charm on it, then close the second jump ring. Step Four: Open a third jump ring. Add a charm to the jump ring. Tip: If you’re having problems inserting the jump ring with your fingers, you can grasp the jump ring with the needle-nose pliers then slip the charm around it. If the charm keeps falling off when you do this, close the jump ring up a little after attaching the charm, leaving just enough space to slip the jump ring around the previous ring. Step Five: Slide the charm jump ring into the previous jump ring. Note that you are connecting the charm to the jump ring in step 4, not the jump ring that has a charm on it. You should now have two charms connected by jump rings. Step Six: Repeat steps 4-6, adding jump rings and jump rings with charms, until the earring is the desired length. You can add as many or as few charms as you’d like. Step Seven: Create a second earring. This earring can be identical to the first, repeat steps 1-6.

AKA - Muddy Buddies " Try Puppy Chow for a quick and easy snack. No baking needed, and just a few ingredients. Everything is better when it's homemade! " This simple delicious treat is something everyone of all ages loves. Chocolate peanut butter and cereal coated in powdered sugar... what is there not to LOVE!?? This base recipe is a blank canvas for you... Add in any little mix ins' your little heart desires... My favorite is chunks of Reeses peanut butter cups and Reeses Pieces... and yes... for all the social media gurus out there... I pronounce them... Reese's Pee-sees! lol WYKYK! You can deffinately play with your food on this recipe... What are you waiting for... go make you some! Classic Puppy Chow Servings – 10 Cups Prep Time – 15 Minutes Ingredients: 8 cups corn, rice or wheat Chex cereal 1/2 cup creamy peanut butter, I use Jiff 1 cup milk or semisweet chocolate chips, I like TollHouse or Ghirardelli 4 tablespoons unsalted butter 1/2 teaspoon fine sea salt, optional 1 teaspoon vanilla extract 1-1/2 cups powdered sugar Optional Additions: Mini M&M's Mini chocolate chips Chocolate Covered Sunflower Seeds Oreo cookies, chopped My Homemade Peanut Butter Cups or Reese's peanut butter cups, chopped Reese's Pieces Butterfingers candy bar, chopped Directions: Measure cereal into a large bowl and set aside. In a separate large microwave-safe bowl, combine peanut butter, chocolate chips, butter and salt. Microwave in multiple intervals of 15 seconds, stirring in between, until the mixture is melted and smooth. Mix in vanilla. Pour over the cereal. Stir well until the cereal is evenly coated. Take care not to crush the cereal while stirring. Pour half of the cereal mixture into a gallon-sized resealable plastic bag and pour half of the powdered sugar over it. Seal and shake until the cereal is evenly coated. Repeat with the other half of the cereal and powdered sugar. Shake until all the cereal is well coated. Pour into a large bowl and enjoy! If desired, stir in one or more of the fun fix'ins listed above! Store leftovers in an airtight container at room temperature OR freeze and enjoy right out of the freezer! Notes: Variation Ideas One of the best things about this snack is how easy it is to customize for occasions, holidays and even just to things you like. I’ve made lots of Puppy Chow variations over the years and here are my favorites: Cookies and Cream : A rich, chocolatey snack mix that tastes like an Oreo. Add in crushed Oreo cookie pieces and chunks of cookies and cream Hershey bars. Double Chocolate Flavored : Use dry brownie mix instead of powdered sugar. Nutella Flavor : Use Nutella® instead of peanut butter for a different flavor. Add in roasted hazelnut halves for a crunch. Make It Seasonal : Try fun twists for every season.  Fall leaf colored sprinkles with orange and brown M&M's ,  Valentine colored sprinkles and red, pink & white M&M's ,  Goblin Goodies purple and green M&M's with eye candies, and  Peppermint Bark with crushed candy canes and chunks of peppermint Andie's Mints. Fruity: Use white almond bark or white melting chocolate (adding a 1/2 cup in addition to) as the coating in place of the chocolate and peanut butter, coat in powdered sugar, add in Fruity Pebbles or Trix cereal pieces with chunks of freeze dried pineapple and strawberries and white chocolate chips. This became a summer favorite in my house when the kids had a lemonade stand! Switch Up The Cereal : Don’t have Chex cereal? Try Golden Grahams, with mini marshmallows and chocolate chips, or Cookie Crisp with chunks of Chips Ahoy chocolate chip cookies, or even Cinnamon Life cereal with a light dusting of cinnamon and sugar for the coating. The possibilities are ENDLESS! Nutrition: Calories: 484 | Carbohydrates: 76 | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 496mg | Potassium: 394mg | Fiber: 9g | Sugar: 31g | Vitamin C: 7mg | Calcium: 137mg | Iron: 18mg "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.

"Whip up this simple cinnamon cream cheese frosting in less than 5 minutes! It’s velvety smooth and once you add it to your cake or cupcakes for a delightful treat, everyone will be asking for seconds ! " This recipe is so delicious, you will be tempted to eat it plain (don’t worry, I was too so I won’t judge!). It goes well with everything and the best part about it is that you can whip it up in less than 5 minutes. So no more store bought frosting for you! This one turns out perfect every time and you will never go back. Cinnamon Cream Cheese Frosting Servings – 24 Cupcakes or 2 layer 9" Cake Prep Time – 5 Minutes Ingredients: 16 oz cream cheese, softened 2 teaspoons cinnamon 1/2 cup butter softened 2 teaspoons vanilla extract 4 1/2 cups confectioners’ sugar Directions: Beat the cream cheese, cinnamon, butter, and vanilla until smooth. Add the confectioner's sugar and continue beating until smooth. Enjoy on cake or cupcakes! You could even spread on brownies, cookies, or use it as a dip... it's that good! Nutrition: Calories: 189 | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 23g | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.05mg "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.

" An easy to make Creamy Mushroom Chicken recipe with tender, juicy chicken cutlets and savory mushrooms, smothered in a delicious savory creamy garlic sauce. " Tender and juicy chicken is cooked with browned mushrooms and garlic and then coated with the most amazing creamy sauce. Leftovers of this dish almost never exist in my house, it’s just that good. Creamy Chicken with Mushroom Sauce Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 4 large boneless chicken breasts and skinless, cut each breast into two cutlets 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup all purpose flour , gluten free flour can also be used 2 tablespoons butter 8-9 ounces mushrooms cremini or white, sliced 3 cloves garlic,  minced 1 cup chicken stock 1 cup heavy cream 1/2 cup grated parmesan cheese Fresh herbs chives, basil or parsley, for garnish optional Directions: Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each breasts and spread to cover. In a large skillet, melt butter over medium heat, swirling the pan to coat with melted butter. Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F. Transfer chicken to a plate, cover to keep warm, and set aside. Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and sauté until the mushrooms start to soften and have a golden brown edge. Add the garlic and cook briefly for about 30 seconds, while stirring. Deglaze the pan with chicken stock, scraping up any bits that have stuck to the bottom of the pan. Bring to a boil then reduce the heat and let it simmer until it’s reduced and thickened. Add the cream, whisk everything together to warm through. Add parmesan. Taste the sauce and add additional salt and pepper if needed. Return the chicken to the skillet, spoon the sauce over the chicken. Garnish with fresh herbs before serving (parsley, basil, or chives). Why You’ll Love This Chicken Recipe One Skillet: I am a huge fan of simple skillet chicken recipes. They cook quickly and make very few dishes to clean! The Creamy Sauce: What’s better than a savory chicken recipe with a lot of creamy sauce? Probably nothing! I like to serve this dish with rice or pasta to really enjoy every last drop of it.  Lots of Garlic: 3 cloves of garlic make this dish amazingly flavorful.  Gluten Free Option: Just one simple swap and this recipe is easy to make gluten free.  Simple Ingredients: Chicken, Mushrooms, and a handful of common kitchen staples come together to make this beautiful, creamy, tasty dish.  Nutrition: Calories: 587 |Carbohydrates: 14g | Protein: 47g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 862mg | Potassium: 959mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg " I love this type of meal because it tastes and looks like something you ordered at a restaurant, but it’s way easier to pull off than it looks. " 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 “Love Twinkies? Don’t have access to them? Look no further, I have the recipe just for you! Taste way better than the real deal...and even better cold/frozen or in cupcake form!" Twinkie Cake Servings: 12-25 Prep Time: 20 Minutes Cook Time: 40 Minutes + Cool Time Ingredients: Cake: 4 eggs 1/2 cup butter, melted and cooled to lukewarm temperature 1 cup water 1 -.1 oz package instant vanilla pudding mix, I prefer Jell-O 1-18.25 oz package yellow cake mix, I use Duncan Hines Filling: 1/2 cup butter, room temperature 1 - 4 oz package cream cheese, room temperature - optional Philadelphia is my favorite 3 cups confectioners' sugar, sifted 1-8 oz container frozen whipped topping, thawed- Cool Whip need I say more? 1 teaspoon vanilla extract Directions: Preheat an oven to 350 degrees. Grease and flour two 10x15 inch jelly roll pans, 2 8 or 9" round cake pans or line a cupcake pan with cupcake liners. Cake: Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, or pour into cupcake liners spreading it evenly. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes for jelly roll pans, 30-35 minutes for 8-9" round cake pans, or 28-30 minutes for cupcakes. Cool completely on wire racks. Filling: To make the filling, combine the room-temperature butter, cream cheese (if using) , and confectioners' sugar. Beat until smooth. Fold in the whipped topping and vanilla extract. Assembly: When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first. Cut into bars (individual "Twinkies"). Wrap each bar in wax paper and then in plastic wrap and store in the freezer if not serving within a day. If using 2 8 or 9" cake pans, fill first layer with filling, add second layer of cake on top and frost top with remaining filling. Garnish with sprinkles if desired. For cupcakes: cut a hole in the center of each cupcake with a pairing knife running it in s circular motion. Remove "core". Pipe in using a ziplock bag or spoon filling into each center. Add "core" back in, squishing the filling down. Frost top of cupcake with remaining filling if desired. Nutrition: Calories 345 | Fat 16g | Saturated Fat 9g | Cholesterol 60mg | Sodium 311mg | Total Carbohydrate 49g | Sugars 40g | Protein 3g | Calcium 43mg | Iron 1mg | Potassium 44mg "This recipe was created when I found out that Twinkies no longer were going to exist in our lives. Hearing that Hostess was no longer going to make a treat most of us on the planet grew up eating... Something had to be done! Like myself alot of bakers put on thier thinking caps and started to experiment with recipes to come close to the forever loved Twinkie recipe. This recipe is the closest I could come. I hope you enjoy it with your family for years to come. It's delicious!" 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 - No MSG “ Learn how to make homemade sazon seasoning with a few simple ingredients and no MSG! You’ll love this bold, easy sazon seasoning for rice recipes, meats, veggies and more. Store a big batch right at home for an amazing flavor boost to your meals! " What do I make with Sazon? I always season my wings with it, I use it on my roasted chicken quarters, in my taco meat, fajitas, rice and beans, on my c hicken and rice and many more dishes! Sazon is like the magic spice blend in many of my spanish dishes. I often find this in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! While Goya is the most popular brand, but I stopped buying it years ago when I realized it had MSG in it. Alternatively, I started using Badia Sazon, but it’s not easy to find. Now I just make my own which I keep stored in a small spice jar. So instead of using a packet of sazon`, I use one and a half teaspoons of this in its’ place. The key ingredient in this spice mix is ground annatto (achiote) , the spice that gives yellow rice that yellow color. Annatto is comes from the seeds of achiote tree. In India, it’s referred to as sindoor, and in the Philippines, it is called atsuete. I can find it in hispanic markets, but you can also find it in big stores online. If you can’t find this, turmeric would be a good substitute. Homemade Sazon` Seasoning Servings: 1 1/2 teaspoon = 1 Commercial Sazon` Packet Prep Time: 5 Minutes Ingredients: 1 Tablespoon ground coriander 1 Tablespoon ground cumin 1 Tablespoon ground anatto seeds (achiote) or turmeric 1 Tablespoon garlic powder 1 Tablespoon kosher salt 2 teaspoons oregano 1 teaspoon ground black pepper Directions: Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon`. Nutrition: Calories: 7 | Carbohydrates: 1g | Sodium: 281mg " You can season pretty much anything and everything with sazon`? Oh yes, I'm talking roasted veggies, rice, beans, fish. chicken, beef and everything in between. " 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.

Low Carb and Keto Option "Sautéed zucchini and peppers make a great pairing to any summer main course!" Sautéed Zucchini and Peppers Servings – 6 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 large yellow zucchini squash, sliced 1/4" thick circles 1 large green zucchini squash, sliced 1/4" thick circles 1 large yellow onion, sliced 1/4" thick rings 2 medium or red bell peppers, sliced 1/2 teaspoon paprika salt and pepper to taste 1/2 tsp garlic powder 1/2 1.0oz packet of dry ranch dressing mix, Hidden Valley is my favorite 1/2 stick butter 2 tbsp olive oil Directions: In a large frying pan melt butter on medium-high heat. Once butter is melted add in olive oil. Slice yellow and green zucchini into 1/4″ thick slices. Chop onion into 1/4″ thick rings. Cut red pepper into 1/4″ thick strips. Place all vegetables into frying pan to sauté for 5 minutes. Mixing to coat vegetable mixture with butter. Sprinkle in garlic powder, salt, pepper and 1/2 packet of ranch dressing mix. Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat, rice or pasta. " Delicious over buttered noodles, or with a grilled piece of chicken, fish or steak! " 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.

" My Jelly Doughnut Bundt Cake is jelly doughnut meets bundt cake for a unique morning or mid-day treat. This comforting, not-too-sweet cake just begs for a cup of coffee or tea. " I think the doughnut loving world is split right down the middle over jelly doughnuts…you’re either for or against them. I’ve loved them all along ~ I love their light and airy texture, that sweet blob of jelly that oozes out when you take your first bite, and the sugary coating or glaze that gets all over your fingers. This cake gets all that. Serve it warm from the oven and you won’t be disappointed. Jelly Donut Bundt Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 45 Minutes Cooling Time - 1 Hour Ingredients: a standard sized - 10-12 cup bundt pan, this pan works best but you can also use a 9x13" baking dish. 1 golden butter box cake mix, I prefer Duncan Hines 3 large eggs 1 cup of milk 1/2 apple sauce 8 tablespoons butter, softened I prefer Land O' Lakes 1 3.4 oz french vanilla instant pudding mix , NOT the cook and serve style 1 teaspoon vanilla extract 1 cup of good raspberry jam, I use Bonne Maman but you can use what you like and change the flavor to what you prefer. Sugared Topping Option: 3 Tbsp unsalted butter, melted 1/4 cup sugar Glaze Drizzle Topping Option: 2 cups powdered sugar about 5 Tbsp milk Directions: Preheat oven to 350 degrees. Generously butter and flour (or you can use a tablespoon of the cake mix, like I do) your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step! Whisk the cake mix, and dry pudding mixture together in a large mixing bowl to incorporate ingredients. Add in eggs, softened butter, milk and vanilla and whisk until just combined, don’t over mix. Pour the batter into the prepared pan. Add small dollops of jam to the center of the batter, all around the cake. Take a long skewer or chopstick and gently pull it through the jam, just to break up the blobs a little bit. Don’t swirl too much. You want there to be jelly in every bite like a donut from your favorite coffee shop! Bake for about 40-45 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes. Invert the cake onto a plate. Sugar Topping: While cake is slightly warm; brush with the melted butter, and sprinkle very generously all over with the sugar. I like to cup the sugar in my palms to get it to cling to the side of the cake. The more sugar you can get on the outside, the better. Glaze Drizzle Topping: Whisk the sugar with just enough milk to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the ‘squiggles’ should disappear instantly. I used almost but not quite all of the milk. If you like you can flavor your glaze with vanilla extract, but add that before adding the milk and note that it will slightly change the color tan. When the cake is completely cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits. Notes: If using a 9x13" baking dish bake at 350 degrees for 35-40 minutes. Nutrition: Calories: 518 | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 202mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin C: 1mg | Calcium: 80mg | Iron: 2 mg “I make this cake often and everyone loves it. Its flavour and crumb are so good!! No-fail every time.” 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 - A recreated recipe from an 80's bakery on the East Coast. " These cinnamon raisin buns are absolutely delicious. A recreation from my child hood. I like to make them the night before, take them out in the morning and let them rise. I have also played with the recipe and made them into sticky buns. You have to check them out! " I have recreated a favorited treat that was part if my childhood. I would get to take a walk with my Dad to the little local Italian bakery (that has been gone since the early 90's) about 6 blocks from my house on a Sunday morning when he returned home from work. We would always get 6 Cinnamon Raisin Buns (They were aout 5" long each!), 6 pizza strips, and 3 lace cookies for me. (Daddy knew they were my favorite). This recipe brings be back to those perfect memories. It males me happy to now share it with you! Cinnamon Raisin Buns Servings – 16 Prep Time – 30 Minutes Cook Time – 20 Minutes Additional Time - 1 Hour & 10 Minutes Ingredients: 2 1/2 cups warm water 3 - .25 oz packages active dry yeast, I use Fleischmann's like my Mom and Nana used to. 1 - 15.25 oz package white cake mix, I prefer Duncan Hines 4 1/2 cups all-purpose flour 1/2 cup butter, softened 1/2 cup brown sugar 1 tablespoon ground cinnamon 1/2 cup butter, melted 1 cup heavy cream 1/2 cup chopped walnuts, or to taste - optional 1 1/2 cups raisins Honey Cream Cheese Frosting: 4 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla extract 1 cup - 8oz brick of cream cheese, softened - I use Philadelphia 1/2 cup butter, softened - I like Land O'Lakes 2 tablespoons pure honey Directions: Preheat the oven to 375 degrees. Grease a 9x13-inch baking pan. Cinnamon Raisin Rolls: Add warm water into a bowl; add yeast and let stand until creamy, about 10 minutes. Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. You can place this in your oven, with it turned OFF. In a small bowl mix brown sugar, cinnamon, raisins and walnuts (if using). Mix to combine and set aside. Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar mixture evenly across the spread butter . Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls. Arrange each roll snugly in the prepared pan. (You may need two pans depending on the size you are using) Pour over melted butter evenly over all rolls followed by the cream. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake in a 350 degree preheated oven until golden brown, about 20 minutes. Frosting: Start by sifting the powdered sugar. Set it aside. Cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy. You can cream together by hand if you do not have a stand or hand mixer. This will take about 5 minutes of whipping. Add vanilla extract and honey. Mix to combine. Add powdered sugar to the bowl. Incorporate the powdered sugar with the cream cheese and butter, slowly. This will prevent the cloud dust of sugar poofing all over your kitchen! Trust me, I have made this mistake more than once! Add milk a little at a time and mix until you do not see anymore streaks of loose powdered sugar. This frosting will store well in the fridge for up to 5 days, covered. Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, pushing it on and around the frosting; otherwise, the surface will dry out and get hard. Nutrition: Calories 399 | Fat 14g | Saturated Fat 6g | Cholesterol 23mg | Sodium 278mg | Carbohydrate 64g | Fiber 2g | Sugars 28g | Protein 6g | Calcium 81mg | Iron 2mg | Potassium 122mg “You can play with your food and try using other flavored cake mixes you'd like.” 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.

" When life gives you lemons, make the Best Lemonade Ever! This aptly named recipe is as good as it gets: Sweet, tart, easy to throw together, and oh-so refreshing. Sweeten your day with a glass of history !" "Lemonade is easy to make, but getting the ratios right is pretty critical . Too much lemon and it will be too tart and basically undrinkable; too much water and it’s, well, watered down and taste like you added a quirt of lemon to your water at a restaurant . What I’m sharing today is a perfectly balanced lemonade recipe that started when I was a kid. My mother would make it when the summer was at it's peak. A sip of this and childhood memories come rushing in... This is a recipe that everyone is going to love." Damn Good Lemonade Servings: 16-8 ounce servings = 1 gallon of lemonade Time: 15 minutes Ingredients: 1 3/4 cups white sugar 1 cup hot water 10-12 medium lemons, or more as needed 4 medium oranges 14 cups ice-cold water ice cubes lemon and orange slices, for garnish Directions: Combine sugar and 1 cup hot water in a small bowl. Stir to dissolve all granuals of sugar. Set aside to cool slightly. Meanwhile, roll lemons and orange around on your counter to soften. Trust me this makes them much easier to juice. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp (if you prefer) to the juice, but discard any seeds. Continue juicing until you have 1 3/4 cups fresh juice and pulp. In a large pitcher, pour in cooled sugar water mixture, add lemon/orange juice mixture with pulp (if using), slowely pour in ice-cold water. Stir to combine all ingredients. You can refrigerate for a couple hours or serve immediatly over ice. Fill a glass with ice cubes, slowly pour lemonade over ice. Garnish each glass with an orange and lemon slice. Notes: Can I make lemonade using bottled lemon juice? Yes, you can make this lemonade recipe using bottled lemon juice. What can I add to homemade lemonade? Fresh mint, rosemary, and lavender are all delicious pairings with homemade lemonade! You can even try combos like; jalapeno peppers, strawberries, or blueberries and crushed mint leaves. Or, maybe even some rum or vodka! 🍹🤓 Nutrition: Calories: 103 | Carbohydrates: 27g | Sodium: 8mg | Potassium: 32mg | Sugar: 26g | Vitamin C: 16.5mg | Calcium: 60mg "Not too tart and not too sweet; the balance of lemon and sugar is just right. Pairs well with iced tea to make an Arnold Palmer." 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.

Sugar Free Version also Included " As the summertime begins, there's nothing like a tall glass of ice-cold lemonade to quench your thirst. This is my take of the popular Wendy's Blueberry Pomegranate Lemonade, get ready to make your tastebuds explode and keep cool this summer!" Blueberry Pomegranate Lemonade Servings: 4-6 servings Time: 15 minutes Ingredients: Regular Version: 1 cup. fresh Blueberries 1/2 cup. pomegranate Juice 1 cup lemon Juice (about 4-6 lemons),  freshly squeezed 1 cup simple Syrup (2 c. water + 1 c. sugar) 4 cups cold Water ice cubes lemon slices, pomegranate arils, and fresh blueberries, for garnish Easy-Sugar Free Version: 1 2qt packet of Crystal Light lemonade drink mix 1 2qt packet of Crystal Light blueberry pomegranate, you can also use the cherry pomegranate depending on your area 1 large lemon, cut in slices for garnish fresh blueberries and or pomegranate arils, for garnish Directions: Regular Version: To make the bueberry puree start by blending the fresh blueberries with one whole lemon (diced), and 2 cups of water until smooth. Strain the mixture through a mesh strainer to remove any seeds or pulp; set aside. To a pot, combine 2 cups of water and 1 cup of sugar. Mix and bring to a boil over medium heat. Boil  for 5-10 minute until the liquid reduces to half the amount, about 1 cup.  In a pitcher, combine the freshly squeezed lemon juice, simple syrup, pomegranate juice, and cold water. Stir until combined. Add the blueberry pomegranate puree to the lemonade base and mix well. Taste and adjust the sweetness or tartness by adding more simple syrup or lemon juice, if needed. Fill glasses with ice cubes, pour in your Blueberry Pomegranate Lemonade, and garnish with lemon slices, pomegranate aril (seeds) and a few fresh blueberries. Easy - Sugar Free Version: In a large container fill with 4 quarts of water. Add in each drink mix packet. Stir thoroughly to combine and dissolve all the powdered mix. Refrigerate to chill for 4 hours if not serving immediately. Fill glasses with ice cubes, pour in drink mixture, add berries, pomegranate arils and a slice of lemon to garnish each glass. Notes: The Burst of Flavor-What to Expect Blueberry Pomegranate Lemonade offers a delightful array of flavors. The tartness of the lemons balances the sweetness of the blueberries and pomegranates. The deep, rich color of this lemonade is visually appealing, making it a perfect addition to any summer gathering or a quiet afternoon on a hot day. Health Benefits and Antioxidant Power Aside from being incredibly delicious, this lemonade packs a nutritional punch. Blueberries and pomegranates are both renowned for their high antioxidant content, which can help boost your immune system and protect your cells from oxidative stress and giving immunity support! Lemons, on the other hand, provide a healthy dose of vitamin C and refreshment. Sip Your Way to Summer Happiness Blueberry Pomegranate Lemonade is not just a beverage; it's a taste of summer in a glass. Whether you're hosting a barbecue, lounging by the pool, or simply seeking a moment to yourself, this homemade lemonade is the perfect choice. Embrace the  flavors of the season, one sip at a time. "Blueberries and pomegranates are like nature's medicine, bursting with flavor and antioxidants. When combined with lemons, they create tastes that dance on your palate." 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 lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! It's great any time of the year and will surely impress your guests. I think it tastes even better the day after it's made, like most cheesecakes. " "This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that’s simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue – an impressive dessert that’s both refreshing and indulgent!" Lemon Meringue Cheese Cake Servings: 16 servings Time: 20 minutes Cook Time: 1 Hour and 10 minutes Chill Time: 4 Hours or overnight is best Ingredients: Crust 2 cups shortbread cookie crumbs 1/4 cup melted butter Filling: 1 1/2 cups jarred lemon curd, you can use your favorite, I like to use Bonne Maman if I choose a jarred brand it's the closest to homemade! OR 1 - My Homemade Lemon Curd Recipe Cheesecake: 3-8oz packages cream cheese, softened 1 cup sour cream 1 cup white sugar 4 large eggs 1/4 cup fresh lemon juice 1 medium lemon, zested 1 teaspoon vanilla extract Meringue Topping: 4 large egg whites 1/4 cup white sugar 1/4 teaspoon cream of tartar Directions: Cookie Crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined. Press into the bottom of a 9-inch springform pan. Cheese Cake Filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours. Preheat the oven to 375 degrees. Meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Notes: Do not cover the meringue as it will collapse in on itself. Trust me I have done this in the past! Nutrition: Calories: 483 | Carbohydrates: 52g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 305mg | Potassium: 138mg | Fiber: 0g | Sugar: 33g | Calcium: 67mg | Iron: 1mg " This recipe is amazing! I have made it 3 times and made it as minis in muffin tins as well. It’s incredible and so easy! " 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 Inspired - AKA Turkey on Toast "Is there anything more comforting than creamed turkey and vegetables served over a thick slice of warm toast?  Delicious and creamy and the perfect way to use up leftover holiday turkey 0r weekly night chicken!" "A little history.... The Turkey Devonshire sandwich originated in Pittsburgh, Pennsylvania in 1934 and is still poplar to this day in Pittsburg. It 's a hot open-faced sandwich of turkey, bacon, tomatoes, and cheese sauce on toasted bread.  Frank Blandi, a Sicilian American restaurateur, created the Turkey Devonshire. He first served it at the Stratford Club in Pittsburgh's Shadyside neighborhood. The sandwich was named after Devonshire Street, which is one block away from the Stratford Club. It's very similar to a Kentucky Hot Brown, but uses cheese sauce instead of gravy. It's also believed to have been influenced by the 21 Club's chicken hash. Growing up I had creamed turkey after almost after every Thanksgiving and Christmas turkey dinner…it was one of the staples to use up our turkey leftovers and I loved it.  I have made it over the years for my family. I always buy a larger turkey than I need so I have left overs to make a few new dishes! I make Turkey and Rice Soup , Turkey & Toast, Pot Pie , and of course Turkey & Stuffing Sandwiches! So, so good."  #Winnerwinnerturkeydinner! Turkey Devonshire Servings – 4 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: 1/4 cup butter + 2 Tablespoons 1 medium onion, diced small 1 cup frozen carrots, thawed 1 cup frozen peas, thawed 1 tsp salt 1/2 teaspoon garlic powder 1-2 teaspoon black pepper 2 packages of McCormick brown gravy mix, low sodium - you can use any brand you like or even jarred gravy will work. 2 cups water 2 cups stock/broth - turkey, chicken or vegetable, low sodium 3 cups chopped cooked turkey or chicken, chopped Any type of bread for the toast base, lightly toasted (if you like brunt toast GO FOR IT!) - I use thick wheat bread or Italian bread Directions: In a small sauce pan add 2 cups water and 2 cups of broth/stock. Heat for 5 minutes over medium heat. Add in packets of gravy mixture. Whisk over low heat until thick, about 10 minutes; add in 2 tablespoons butter, set aside. In a skillet on low/medium heat, melt the butter. Add the diced onions. Cook until soft, about 5 minutes. When the onions, are soft add in carrots and peas, stir in the salt, pepper and garlic powder. Stir to incorporate seasonings with veggie mixture. Add the gravy into the skillet, stirring to combine all infrediants. Stir in the turkey and let the mixture simmer for about 10 more minutes over low heat, until the turkey is warmed through. Serve over warm toast. You can add a little butter to your toast if you would like. Nutrition: Calories 287 | Fat 6g | Saturated Fat 1g | Cholesterol 56mg | Sodium 780mg | Total Carbohydrate 35g | Dietary Fiber 2g | Sugars 4g | Protein 26g "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.

"The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M’s. Everyone goes crazy for these!" M&M Cookies Servings – 20 Prep Time – 20 Minutes Cook Time – 9-12 Minutes Ingredients: 2 1/4 cups flour, leveled King Arthur is one of my go to's 2 sticks of butter, softened I use Land O' Lakes 3/4 cup brown or dark brown sugar, packed Domino has been my favorite over the years 3/4 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 2 eggs 2 cups chocolate chips 2 cups mini or regular sized M&M's candies, 1/4 put aside for topping cookies 1 cup walnuts, chopped - optional Directions: Preheat the oven to 350 degrees. Whisk the flour, and baking soda, together in a large bowl. Set aside. In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs one at a time. Finally, whisk in the vanilla extract. Pour into dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft, and thick. Fold in the chocolate chips and M&M's minus a 1/4 cup of each for topping. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. Chilling the dough causes less spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes. Line large baking sheets with parchment paper or silicone baking mats. Set aside. Using a cookie scoop or tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces) of dough. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder or dome shape. This helps the cookies bake up thicker and chewier. Repeat with remaining dough. Place 8 balls of dough onto each cookie sheet. Press M&M's onto the outside of each ball of dough. Bake the cookies for 9-12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips onto the tops of the warm cookies. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. Notes: For thin cookies: Bake the cookies right after assembling the dough and use a slightly smaller portion of dough, about 1.5 tablespoons. For thicker cookies: Scoop the dough balls then chill the dough balls in the refrigerator for 30 minutes to one hour before baking. Scoop the dough balls large, about 3 tablespoons of dough, and be sure the dough balls are mounded higher rather than wider. As these bake they will spread, but the center will stay thicker than the edges. How to get perfectly round cookies: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet. Holiday Variations: You can make these with regular M&M’s, holiday M&M’s, mini M&M’s, or a combination of M&M’s and chocolate chips. If you’re using a color theme you can also dip the top of each dough ball in colored sprinkles before baking. If yo are impatient like me, you will see my last picture in this post how the cookies turn out if you melt the butter and not softened at room temp, don't chill and roll dome the dough. They spread and come out thin! Learn from my mistakes! Nutrition: Calories: 190 | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.7mg "This recipe is a keeper. ❤️ The best M&M cookies I have ever made and eaten! Whenever I make them, I get compliments and how wonderful they are. ❤️ " 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.

"Fresh Homemade Strawberry Lemonade isn’t just refreshing, it’s also incredibly simple to make! This easy recipe can be prepped and ready with just a few ingredients in under 10 minutes! " "Strawberry lemonade is simple, refreshing, and full of fresh strawberry and lemon flavor. It takes just a few minutes to make and delivers perfectly balanced flavors and is perfect for summer drink. As is with my Blueberry Pomegranate L emonade recipe and Orange Iced Tea ! " Fresh Strawberry Lemonade Servings: 16-8 ounce servings = 1 gallon of lemonade Time: 10 minutes Ingredients: 1 3/4 cups + 1 Tablespoon white granulated sugar 1 cup hot water 10-12 medium lemons, or more as needed 14 1/2 cups ice-cold water 1 1/2 cups ripe strawberries, quartered ice cubes lemon slices, whole strawberries, and or mint, for garnish Directions: Combine sugar and 1 cup hot water in a small bowl. Stir to dissolve all granuals of sugar. Set aside to cool slightly. Combine strawberries, ½ cup of water, and 1 Tablespoon of granulated sugar in blender and blend until strawberries are completely pureed. Pour strawberry puree through a fine mesh sieve into a large pitcher and use a spatula to press out as much strawberry juice through as possible. Discard remaining pulp & seeds that are left behind. Set aside. Meanwhile, roll lemons around on your counter to soften. Trust me this makes them much easier to juice. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp (if you prefer) to the juice, but discard any seeds. Continue juicing until you have 1 3/4 cups fresh juice and pulp. Add in cooled sugar water mixture over strawberry puree, add lemon juice with pulp (if using), slowely pour in ice-cold water. Stir to combine all ingredients. You can refrigerate for a couple hours or serve immediatly over ice. Fill a glass with ice cubes, slowly pour lemonade over ice. Garnish each glass with an lemon slice and whole strawberry. Notes: Can I make lemonade using bottled lemon juice? Yes, you can make this lemonade recipe using bottled lemon juice. What else can I add to homemade lemonade? Fresh mint, rosemary, and lavender are all delicious pairings with any homemade lemonade! You can even try combos like; jalapeño peppers, raspberries, peaches or blueberries and crushed mint leaves. Or, maybe even some rum or vodka! 🍹🤓 The great thing about making homemade strawberry lemonade is that you can control the sweetness level; if your berries are extra sweet and in season or you simply prefer a less sweet drink, just use less sugar! Nutrition: Calories: 119 | Carbohydrates: 31g | Sodium: 8mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin C: 29.7mg | Calcium: 100mg " This strawberry lemonade goes great with grilled or spicy foods, or you can simply enjoy it after a long day in the sun. " 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.

" Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes, tarts and parfaits. " What Is Lemon Curd? Lemon curd is a custard-like dessert spread or topping made with lemon juice and zest, sugar egg yolks, and butter. How to Use Lemon Curd? How do you use lemon curd? Let me count the ways! As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake, parfaits and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon. Lemon Curd Servings: 12 Servings Time: 10 Minutes Cook Time: 5 Minutes Chill Time: 4 Hours or overnight is best Ingredients: 3/4 cup fresh lemon juice 3/4 cup white sugar 1/2 cup unsalted butter, cubed 3 large eggs 1 tablespoon grated lemon zest Directions: Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes. Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top, pushing it on to touch the curd to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator. Notes: How Long Does Lemon Curd Last? If the homemade lemon curd is stored in an airtight container in the refrigerator, it should last for about one month. Can You Freeze Lemon Curd? Yes, lemon curd freezes quite well. Freeze the curd for up to one year. Thaw in the refrigerator for about 24 hours before you need to use it. When you just don't have time, or need a quick option Bonne Maman is my favorite to use! Nutrition: Calories: 138 | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 19mg | Carbohydrates: 14g | Sugars: 13g | Protein: 2g | Vitamin C: 8mg | Calcium: 11mg | Potassium 39mg " So very easy and delicious. Why buy curd when you can make this fresh with no preservatives " 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.

" Blueberry Peach Crumble-juicy blueberries and sweet peaches are covered in a buttery oat topping and baked until bubbly. This is the perfect fruit dessert for summertime! " Plump blueberries and ripe peaches join together with a sweet crumble topping to create an outstanding dessert. I make this fruit crumble every single summer. Summer isn’t really summer without it.   This easy crumble is the perfect dessert for entertaining or for an office treat.  It is easy to throw together and everyone loves it. There is nothing fancy about it, but who needs fancy? I love the simplicity and rustic feel of food and this is it. A bowl of warm fruit crumble and a scoop of vanilla ice cream is dessert at it’s finest. The peaches get super tender, but still hold their shape, while the blueberries melt into jammy puddles. Soooooo good! Peach Berry Crumble Servings – 4 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 2 cups blueberries 2 1/2 cups peeled and sliced peaches, 5-6 peaches 1 tablesp oon fresh lemon juice 1 teaspoon lemon zest 1/4 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup all-purpose flour Crumble topping: 2/3 cup all-purpose flour 2/3 cup old-fashioned oats 1/3 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 stick cold butter or margarine, diced Directions: Preheat the oven to 350 degrees. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping. Crumble topping: In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers (these are the best tools) until the mixture comes together and you have big crumbles. Place the fruit mixture in a 2-quart ceramic, glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a large baking sheet and bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature with vanilla ice cream or a dollup of whipped cream. Notes: You can make the crumble in individual ramekins.  You can make the crumble topping in advance. Keep it in an airtight container in the fridge for up to 2 days.  The baked crumble will keep in the fridge for up to 3 days.  You can use frozen fruit if it's easier for you or the fruit is not in season. Thaw the peaches first, but use the blueberries frozen. Thawed blueberries get super juicy and make everything purple! If using canned peaches, be sure to drain them well. You can use in syrup or juice. Nutrition: Calories: 286 | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 224mg | Potassium: 170mg | Fiber: 3g | Sugar: 35g | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg " I’ve made this several times and ohhhhh mymymmyyyy…..it's absolutely sinful. It’s in the oven right now for 4th of July cookout!" 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 triple chocolate cake was the first to walk off the table for multiple bake sales! And even won 1st place in a dessert contest I entered at a community fair in 2010. It is very chocolaty and actually very easy to make! " Triple Chocolate Bundt Cake Servings – 12 Prep Time – 15 Minutes Cook Time – 50 Minutes Ingredients: Cake: 1-15.25oz package devil's food cake mix, I prefer Duncan Hines 1-5.9oz package instant chocolate pudding mix, I use Jell-O brand 1 cup sour cream, Daisy is my go to 1 cup whole milk 1/2 cup warm water 4 large eggs 2 cups mini semisweet chocolate chips Fresh fruit for garnish, what ever is in season will work perfect Drizzle: 1 cup powdered sugar 2 tablespoons milk Directions: Preheat the oven to 350 degrees. Generously grease a 12-cup Bundt pan. Mix together cake mix, pudding mix, sour cream, milk, water, and eggs in a large bowl until well-blended. Stir in mini chocolate chips. Pour batter into the prepared Bundt pan. Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Cool cake thoroughly in the pan for at least 1 ½ hours before inverting it onto a plate. Drizzle Topping: Add powdered sugar to a small bowl and add in one tablespoon of milk at a time while whisking until smooth. Drizzle over cake in a swiping motion over cake. or Sprinkle powdered sugar on top if desired. Top with dry fresh fruit before serving. *I had an extra candy bar and added chocolate curls. Use a vegetable peeler, and slide down the side of the candy bar in one sweeping motion away from you. This will create little chocolate curls to use as a pretty garnish. Again, this is completely optional! Nutrition: Calories 515 | Fat 34g | Saturated Fat 10g | Cholesterol 74mg | Sodium 345mg | Carbohydrate 52g | Fiber 2g Sugars 32g | Protein 6g | Calcium 132mg | Iron 2mg | Potassium 199mg "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.

Restaurant Copycat Recipe "I am a huge fan of the rice at Chipotle's. This is my copycat version, and it tastes just like the real thing. Makes a wonderful side dish for chicken, fish, beef or pork. Check out my burrito bowls for another delicious option!" Cilantro Lime Rice & Beans Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 2 cups water 1 teaspoon kosher salt 1 cup long-grain white, brown or basmati rice - I use brown and or basmati when I like to mix things up 4 tablespoon butter 1 can of black beans, drained and rinsed -optional 1/2 cup chopped cilantro, or more to taste - I love cilantro so I always add more! 2-3 tablespoons fresh lime juice, bottle will work just as well Salt and pepper, to taste 1 teaspoon lime zest, optional Directions: Bring water and salt to a boil in a small saucepan. Stir in rice and 2 tablespoons of butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Fluff rice with a fork, add in beans and remaining butter. Let sit for beans to warm. Just before serving, add cilantro, lime juice, and lime zest. Salt and pepper to taste. Notes: For more flavor use vegetable, beef or chicken broth in place of the water. You can also use instant rice if you prefer. Cook rice according to directions on box and then continue with adding the cilantro, butter, lime juice and zest. Nutrition: Calories 927 | Total Fat 58g | Saturated Fat 28g | Cholesterol 208mg | Sodium 1232mg | Carbohydrate 37g | Fiber 3g | Sugars 12g | Protein 61g | Vitamin C 8mg | Calcium 1341mg | Iron 5mg | Potassium 1043mg "I love love love this recipe! I use it for my burrito bowls with black beans, sautéed onions & bell peppers, shredded cheese, corn, tomatoes, lettuce, pico, avocados and chicken! Add it to any dish you prefer. Makes a delicious light and refreshing side dish." 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 one of my favorite quick bread recipes to make in spring or summertime. This bread makes it hard to stop at one slice because it's just so damn good. " This easy bread is a delicious baked treat made with fresh strawberries. It is a sweet and moist bread that can be enjoyed for breakfast or as a snack. This is the delicious outcome of when you go strawberrie picking for the first time in your life, and you loose track of time enjoying feeling like a kid again... You fill to many buckets of strawberries, knowing damn well you can only eat so many... So what is one to do with all the left overs? You make Straberry Bread! And... Strawberry Shortcake, Strawberry Cookies, Strawberry Cake, Strawberry Parfaits, and Strawberry Oatmeal... Ok ok you get the point... I could go on forever. I am starting to sound like Bubba from Forest Gump! When you know... You Know! 🤭 Strawberry Bread Servings – 8 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: Bread 3/4 cup granulated sugar 1 egg 1/3 teaspoon salt 2 teaspoon v anilla extract 1 stick butter or margarine, melted 1 teaspoon lemon zest 3/4 cup milk 1/3 teaspoon cinnamon 2 cups flour 2 teaspoon b aking powder 2 cups strawberries, chopped 1/2 cup walnuts, pecans, pistachios, chopped - optional Coarse sanding sugar, for garnish topping - optional I used pink to add some color Powdered sugar for garnish, optional Strawberry glaze - optional 1/3 cup strawberries 1 1/2 cups powdered sugar 1/2 teaspoon vanilla extract 1-2 tablespoon milk Directions: Preheat the oven to 350 degrees and prepare a 9 by 5-inch  loaf pan  with  parchment paper . Into a large mixing bowl , add the melted butter or margarine , egg, lemon zest, granulated sugar, milk, and vanilla extract and mix with a whisk until well combined. Add the flour, salt , baking powder , and cinnamon and mix until almost combined. Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not over-mix this - it will bleed your berries!... But... if you are going for pink bread... DO IT and get on with your bad self! 🤭 Pour the batter into the prepared  loaf pan  and spread it with an offset spatula . Top with extra chopped strawberries, or red/pink colored coarse sugar if you would like. You can see in my pictured below I have made this a few times adding the sugar, leaving it plain and also adding a few chopped strawberries. Bake in a 350 degree oven for about an hour-depending on the oven or until a toothpick inserted into the cake comes out clean. Let the bread cool to room temperature before you add the optional glaze. Strawberry glaze In a medium-sized  mixing bowl , add the powdered sugar, chopped strawberries, vanilla extract , and milk. Mix with a spoon or a mini  whisk  until the mixture is smooth and silky. Add more powdered sugar if your mixture is too watery until you get your liked texture. Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy! Notes: (You can use these basic notes on any baking recipe.) Use room temperature ingredients -  It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture bakes perfectly. You don’t want to place cold batter into the oven - it will shock the ingredients. Sweet strawberry glaze - if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency. This is normal. Let the loaf cool completely before you top it with the glaze - to prevent it from melting everywhere. You will end up with a pool of sweet goo... 🤭 Avoid peeking! - opening the oven door to check if the bread is ready. This can cause the bread to sink in the middle... oh and don't bounce around the oven as it bakes... I have had deflated cake and loaves in the past! This was instilled in me when I was a child. Don’t over-mix the batter -  you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread. Use fresh ingredients! It is important that you check if your baking powder is active and isn't expired. This can make or break how your bread rises. Measure your flour correctly!  When measuring your flour, avoid scooping it with a  measuring cup . Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your  measuring cup . Finally, level it with a back of a knife. Be patient!  I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up and fall apart. Nutrition: Calories: 347 | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 221mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 75 | Vitamin C: 25mg | Calcium: 105mg | Iron: 2mg 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 an easy taco pasta dish to make with ground beef, your favorite taco seasoning, tomatoes, pasta, and two types of cheese for a quick and delicious dinner that hits the spot every time!" "If you think you’ve seen it all, think again. This taco pasta recipe combines two foods that are widely loved — and the result is pretty close to perfection." Taco Mac Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 1-16oz box of pasta shells, or other pasta shape you prefer 1 pound ground beef or ground turkey 1 medium onion, diced 1-10.5 oz can condensed cream of mushroom soup 1-10 oz can diced tomatoes and green chiles - I like to use ROTEL 2/3 cup water, you can also used beef or vegetable broth 1-8oz can tomato sauce 1 ounce taco seasoning 1 teaspoon of ground black pepper, or more to taste 1 teaspoon garlic powder 1/4 cup sour cream, + extra for garnish cilantro, chopped for garnish 1-8 ounce brick of cream cheese, cubed 1 cup shredded sharp cheddar cheese, optional if you love cheesy goodness... Add it! Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes. Pre-heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 8-10 minutes. Stir in mushroom soup, tomatoes with green chilis, tomato sauce, water, garlic powder, black pepper and taco seasoning. Cook until well combined. Add cream cheese cubes and stir until melted, about 5 minutes. Drain pasta and add to skillet. Stir to combine all ingredients. Top with shredded cheddar cheese, cover, and let stand until cheese has melted. Serve with a dollup of sour cream and sprinkle with chopped cilantro. This is completely optional but tastes so good! Nutrition: Calories 927 | Total Fat 58g | Saturated Fat 28g | Cholesterol 208mg | Sodium 1232mg | Carbohydrate 37g | Fiber 3g | Sugars 12g | Protein 61g | Vitamin C 8mg | Calcium 1341mg | Iron 5mg | Potassium 1043mg "Make a double batch. You won't regret it. Hits a comfort food craving in a very good way. Heats great for next day leftovers!" 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.

" Lemon Meringue Pie is so delicious and perfect for sharing! This pie features a silky lemon curd layer topped with fluffy meringue for a citrusy sweet and tart pie with a pretty appearance. You can make it with a homemade or store-bought pie crust! " "Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. My lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love seeing the meringue expand into a cloud-like fluff. I understand a recipe like this may sound daunting to make, especially if you are new at baking. It's actually really easy, and a great one to start venturing out into the depts of baking. You will be satisfied with your results. And... YOU made it!" Lemon Meringue Pie Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 (9 inch) pie crust, baked - you can use my homemade Flakey Pie Crust or a store bought crust will work just as fine and save you time! 1 1/2 cups white sugar 1/2 teaspoon salt 1 1/2 cups water 1/2 cup cornstarch 1/3 cup water 4 eggs, separated - remove yolks from whites into two seperate bowls 1/2 cup lemon juice 2 teaspoons lemon zest 3 tablespoons butter 1/4 teaspoon salt 1/2 cup white sugar Directions: Preheat oven to 325 degrees. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue, spread evenly over pie. - to add a peak hook look, take a back of a spoon, push it lightly into the meringue and pull back in a quick swift motion. Repeat this multiple times over entire pie. Trust me it takes a few practices to get them all the same. But any way you do it will be perfect! Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting. Nutrition: Calories 383 | Total Fat 12g | Saturated Fat 5g | Cholesterol 104mg | Sodium 387mg | Carbohydrate 67g | Sugars 51g | Protein 4g | Vitamin C 8mg | Calcium 20mg | Iron 1mg | Potassium 73mg "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.

"This Brown Sugar Custard Pie reminds me of my Nana's cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary! This is a retake on the classic Silky Smooth Custard Pie recipe!" "This Brown Sugar Custard Pie reminds me of my Nana's Silky Smooth Custard Pie. I played with my food on this one, and only using what I had on hand. I am a big fan of brown sugar and thought why not! Custard anything has always been my favorite dessert, besides brownies! So this recipe was created with a little imagination and limited ingredients. What a delicious concoction this turned out to be!" Brown Sugar Custard Pie Servings – 12 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 1 (9 inch) unbaked pie crust - You can use my homemade Flakey Pie Crust or a store bought one works perfect 5 large eggs 3/4 cup brown sugar, packed 1/4 teaspoon salt 1 teaspoon vanilla 1 cup heavy cream 1 1/2 cups milk 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon water Directions: Preheat oven to 375 degrees. In small bowl separate one egg white from egg yolk reserving both. Brush crust with beaten egg white, mixed with an 1/8 teaspoon water and par-bake for 7-8 minutes. Let cool for 10 minutes. In large bowl whisk together 4 eggs plus the one spare yolk and whatever is left from the beaten egg white, brown sugar, salt, vanilla, cream and milk. Pour egg mixture into piecrust and sprinkle with nutmeg and cinnamon. Bake for 35-45 minutes or until knife inserted in center comes out clean. Cool on a wire rack. Store in the fridge. Serve each slice with a dollup of whipped cream and any fresh in seaon berries if desired. Notes: If available use fresh ground nutmeg because it so full of flavor. Sprinkle the top with flakey sea salt for a sweet and savory flavor. - totally optional but it's delicious! I prefer pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the oven rack. Less chances of spillage. If you have a super steady hand, GO FOR IT! Do not over-bake. The pie should still be somewhat jiggly. This pie tastes and cuts best when chilled. Nutrition Facts: Calories 321 | Fat 18.8g | Cholesterol 170mg | Sodium 200mg | Carbohydrates 31.2g | Sugars 32g | Protein 8.6g "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.

" I love the idea of using cake mix. It's all the ingredients you need in one little package but can made endless things with it! These Strawberry Banana Muffins is -  an easy shortcut when you're in a rush. Or great for if you have a few bananas going bad and you don't have many ingredients on hand for making homemade banana bread. Trust me... You are going to love it! " This was a recipe I played with since I was trying to re-up my pantry stock, but wanted to use everything I had on hand and do a spring cleaning. So I decided to add a few bananas with a few other ingredients. I used my cute little clay pot ramikins I had on hand to make jumbo sized muffins... These were a hit! They are moist, full of flavor, with a sugary crunch on top. You have to try it! Strawberry Banana Muffins Servings – 8 Jumbo Muffins or 18 Regular Size Muffin Pan Prep Time – 5 Minutes Cook Time - 28-40 minutes depending on the size you choose to make Ingredients: 1-15.25oz Duncan Hines strawberry cake mix 3 eggs 1/3 cup vegetable oil 3 bananas, mashed 1 teaspoon vanilla extract 1 1/2 Tablespoon water or milk 1/2 teaspoon strawberry extract, optional coarse sugar, garnish - optional 1-pint fresh strawberries , chopped into small pieces Directions: Preheat oven to 350. Line a muffin/cupcake pan with paper liners, or baking spray; set aside. Pick over and hull (remove the green tops) of your strawberries. Chop into small pieces. Peel and mash bananas with a fork in a small bowl. Set aside. Add cake mix to a large bowl; whisk dry mix to break up any lumps that have formed. Add in eggs, oil, water or milk, vanilla, and strawberry extract (if using). Mix to combine all ingredients. Add in mashed bananas; stir to combine. Add in 3/4 of the chopped strawberries; fold in cake mixture turning only a few times. Overstirring will cause mushiness and the batter to become super pink. Fill muffin/cupcake liners 3/4 of the way. Top with a couple strawberry pieces and a sprinkling of coarse sugar if desired. Bake at 350 for 28-30 minutes. For jumbo muffins 35-40 minutes. Remove from oven to cool completely. Notes: Spread with butter, banana butter and or strawberry preserves. Along side a cup of coffee or tea. Makes a great lunch snack for kids lunchboxes. Or for the next school bake sale! Store the muffins in a well-sealed container at room temperature for up to 3 days.  Nutrition: Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 42IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 0.2mg 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.

" My easy stovetop mac and cheese recipe is the creamiest , most delicious I’ve made. Thanks to a simple homemade cheese sauce (with a couple secret ingredient!), this macaroni and cheese is on your table in under 30 minutes ! " Even when you're super busy, you don't have to settle for instant mac and cheese made with lumpy, bland powdered cheese. You can make this during the week after a long day, and sit and enjoy a bowl of comfort food. Un-Baked Mac & Cheese Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 lb elbow, shells or spiral macaroni, any pasta you like will work as well 5 tablespoons unsalted butter 1/2 cup all-purpose flour 1 can - 10 1/2 ounces condensed cheddar cheese soup 3 cups milk, whole or 2% reduced fat preferred 1 pound cheddar cheese, shredded 4-ounces cream cheese, softened, optional 1/2 teaspoon fine sea salt, plus more to taste 1/2 teaspoon fresh ground black pepper 1 sleeve Ritz or other butter crackers, crushed Directions: Bring a large pot of salted water to a boil, add the pasta, and then follow package directions, but cook 1 minute less than the package calls for. Drain. Melt the butter in a large, high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk it into the butter (it will be thick, almost paste consistency). Continue to whisk until it smells toasted and looks light brown, 1 to 2 minutes. While whisking, pour in a cup of the milk. Whisk until smooth (it will thicken), then whisk in another cup until smooth, and finally whisk in the last cup. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. The sauce only thickens after it has reached a simmer. Turn the heat to low then stir in the cream cheese. When the cream cheese is mostly melted into the sauce, stir in the cheddar cheese soup. Once the cream cheese is melted and the soup is combined, add the cheddar cheese; a handful at a time, until it melts into the sauce. Season with salt and black pepper. If the flavor does not pop, add a bit more salt. Stir in the cooked pasta. It will look like there is too much sauce, don’t worry. The pasta will absorb the extra moisture as it stands. Turn off head and let sit for 5 minutes. Crush the sleeve of butter crackers. Stir mac and cheese once more, add crushed crackers to the top and serve. Serve alone or with my Speedy Chicken and Roasted Asparagus for a family meal! Notes: You can jazz up this recipe into a marvelous casserole dinner dish! Add ins: Chopped cooked bacon and chunks of tomatoes for a fresh casserole. Chunks of lobster or imitation crab meat for seafood casserole dish. Chunks of smoked ham or cut up hotdogs Cooked bag of frozen broccoli florets and a can or two of tuna fish for a tuna casserole. Shredded chicken and a bag of cooked frozen carrots for a potpie-ish casserole. This recipe is one food you can play with! Nutrition: Calories 571 / Total Fat 31.9g /Saturated Fat 18.2g / Cholesterol 89.6mg / Sodium 564.7mg / Carbohydrate 48.7g /Dietary Fiber 2g / Total Sugars 2.3g / Protein 21.8g "This recipe is a keeper. Makes a large pot of mac and cheese for a family, douple the recipe for a crowd. Great to transport for potlucks and cookouts!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Easy Chicken and Waffles begins and ends with crispy fried chicken and stacks of homemade buttery waffles topped with as much syrup as you can handle. " There some foods that confuse you on which meal you should be eating them?  I know for me, breakfast is one of those meals that is spot on morning, noon or night.  These Easy Chicken and Waffles will be one of those recipes that may cause a little meal appropriate confusion, but lets just say “who cares!”  Chicken and waffles with warm melted butter, and thick succulent syrup is breakfast, lunch, and dinner appropriate.  Chicken and Waffles is an American cuisine.  It is said to have originated in Pennsylvania Dutch cuisine and the fried chicken adds to the soul food version of chicken and waffles. The only necessary condiments to serve with chicken and waffles is butter and syrup. Another version is stewed chicken with gravy over waffles. Chicken N’ Waffles Servings – 4 Prep Time – 20 Minutes Cook Time – 15 Minutes Ingredients: Chicken: 4 thin sliced boneless skinless chicken breast 2-1/2 cups peanut oil or frying oil of choice 1 cup cornstarch 1 egg 1 cup buttermilk divided 1-1/2 cups flour 1 teaspoon pepper 1 teaspoon paprika 1 teaspoon baking powder 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon garlic powder Waffles: 2 cups bisquick mix 1-1/3 cups whole milk 2 tbsp canola oil 1 egg ½ tsp cinnamon ½ tsp vanilla Powered sugar, for garnish 1 bottle of favorite syrup,  warmed butter for waffles,  optional Directions: Prepare three separate shallow containers. One with cornstarch, a second with egg and 2/3 cups buttermilk and whisk together, and third with flour, garlic salt, paprika, pepper, cayenne pepper, chili powder, baking powder, garlic powder. Stir in 1/3 cup buttermilk until crumbly. One chicken breast at a time dredge in the cornstarch, then the egg/buttermilk mixture, then into the flour mixture. Set on a baking sheet until ready to fry. Heat a skillet with 2-1/2 cups peanut oil on high heat. One chicken breast at a time fry until golden brown on each side, about 5 minutes per side, flipping only once. Place on a baking sheet lined with paper towels until all chicken has been fried. Mix all the waffle ingredients into a large bowl and pour into a lightly greased waffle iron. Cook until golden brown about 4 minutes. Remove and cut into 4 even waffles. Or if you have a mini dash waffle iron like myself, you can do one at a time. 🤷🏻‍♀️ Place one piece of fried chicken on top of each waffle and pour warmed syrup over the top and sprinkle with powdered sugar, serve immediately. Nutrition: Sodium: 1013mg | Calcium: 264mg | Vitamin C: 1.7mg | Sugar: 11g | Fiber: 2g | Potassium: 811mg | Cholesterol: 163mg | Calories: 767kcal | Saturated Fat: 6g | Fat: 29g | Protein: 36g | Carbohydrates: 85g | Iron: 3.7mg "Can’t you just taste all that warm creamy delectable syrup drizzling down these fluffy golden waffles and crispy fried chicken? What are you waiting for.... get a fork... GO GO GO!" 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.

Copy Cat Recipe " This recipe is by far the best I have come across since growing up on Jiffy Mix corn muffins. Growing up in one region and moving to another will change a simple recipe like this. This is a northern sweet corn muffin recipe, not a southern style. Let's see if we can convert you! " 😉 Sweet Corn Muffins Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 3 cups all-purpose flour 1 cup sugar 1 cup medium cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cups whole milk 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 1 teaspoon vanilla Directions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. I like to use a cookie or ice cream scoop to keep it even. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Serve warm with pats of butter, honey and or jam. (optional) Notes: Add 1-1/2 cup of blueberries, coat with a tablespoon of flour (to prevent sinking) fold into batter for another muffin flavor option. " I’ve made this recipe quit a few times. It’s absolutely perfect the way it is - but I also like to add 1 cup blueberries mixed with a little flour so they don’t sink during baking. " 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.

" Making chips at home is easier than you think! I had to try it and find out for my self. You only need three to four ingredients: tortillas, oil, salt and optional lime juice. " I like my chips on the crispier side, and sturdy so I left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes. Do note that the chips cook faster if you are reusing a baking sheet that’s already been heated. For example, if you have already baked one or two batches of chips in the oven already, the third batch shouldn’t need as much oven time. Baked Tortilla Chips Servings – 6 Prep Time – 15 Minutes Cook Time – 12 Minutes Ingredients: Double, triple, quadruple this recipe for a crowed! 15 yellow corn tortillas, you can also use white corn 2 tablespoons olive oil, more for greasing baking sheet 1 tablespoon lime juice, optional salt Directions: Preheat oven to 375º. Brush two large baking sheets with olive oil or use cooking spray. In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half; cut each half into 3 small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles. Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other; alternating the bottom and the top to fit more in a row; they’ll shrink once baked. Sprinkle salt all over tortilla pieces. Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches. Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks. Notes: This recipe yields about 4 to 6 cups of chips. Do note that the chips cook faster if you use a dark baking sheet or if you are baking them in a well-heated oven. Check the chips at around 8 or 9 minutes to see if they’re done. Trial and error... I found out the hard way... even the dog turned her nose up to them. lol... Give the chips 5 to 10 minutes to cool before you start eating them. They will continue to crisp up as they cool. You can even make these into a sweet version to dip into a sweet fruit summer salsa, or melted cinnamon chocolate, and even a sweet mascarpone dip. Just omit the salt and sprinkle with cinnamon and sugar mixture! Nutrition: Calories: 171 | Total Fat 6g | Saturated Fat: 1g | Sodium: 27mg | Cholesterol: 0mg | Carbohydrate: 27g | Dietary Fiber: 3g | Sugar: 1g | Protein 3g "I wanted to create an entire Mexican meal from scratch at home.. So I NEEDED to make my own tortilla chips ASAP. Like, holy cow I never realized how simple it was (yet I also should have known right…?). These are do delicious and I love the addition of lime juice. They are sturdy, and hold up to some savory, delicious dips... Get on with the meat filled queso!" 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.

" Gooey, sweet, and oh-so-simple, these viral TikTok Cinnamon Rolls are the canned cinnamon roll hack that you didn't know you needed. So easy to make using canned Pillsbury Grands cinnamon rolls, we're taking these refrigerated favorites to the next level with just a few extra ingredients that make them extra delicious and taste like they are homemade with just 5 minutes of prep! " This was one of the silver linings during the 2020 Pandemic. Everyone started experimenting in the kitchen; new and experienced cooks. It was one way to escape the tragic reality we were all handling in our own ways. Some started making "Pandemic Bread" others played with thier food and came up with hacks for easier ways to do something. And this by far was one of the best recipes that came about! This hack makes the cinnamon rolls softer and more gooey throughout. Like the inside of the cinnamon roll except the WHOLE THING is that way. Trust me, they are the easiest cinnamon rolls you will ever make! So of course I had to put my own twist on it! If you know or are the creator of the original recipe during the pandemic... Please reach out to CWT I would love to give the proper homage to you! Easy Souped-Up Cinnamon Rolls Servings – 10 Prep Time – 5 Minutes Cook Time – 45 Minutes Ingredients: Cinnamon Rolls 2-17.5ounce cans refrigerated cinnamon rolls,  I like Pillsbury Grands or similar* 3/4 cup heavy cream 6 Tablespoons salted butter,  melted 3/4 cup brown sugar 2 teaspoons ground cinnamon Icing Icing from cinnamon rolls, from above 2 ounces cream cheese,  softened 2 Tablespoons salted butter,  softened 1/2 teaspoon vanilla extract 1 cup powdered sugar Directions: Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with baking spray. Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have room to rise. Set aside icing. *If you are using or can only find the smaller 8 count of cinnamon rolls, you can make them larger by opening two and connecting the ends. Then rerolling them back up to create one large one. (Pictures below are from the smaller cans due to not being able to find the Grands at the time.) Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan. Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil. Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to remove the foil during the last 5-10 minutes if they aren't brown enough for you. Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the bowl, then mix in the powdered sugar until combined. Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve warm. Notes: Amount adjustments: Many popular versions of this recipe use 1 cup of heavy cream, but I found during recipe testing that 3/4 cup was plenty while the full amount was just a bit too much. Icing: The extra icing can be omitted, but I found making the extra icing helped it taste even more homemade. You can also add 1/2 teaspoon maple extract for a yummy maple version. Storage: Although these are best eaten fresh, they will keep at room temperature on the counter in an airtight container for 2-3 days. Freezing: You can also freeze the baked cinnamon rolls for up to 2 months. Thaw completely on the counter and reheat. Keep in mind that the frosting will sort of melt into the cinnamon rolls, so if your plan is to freeze them you might want to freeze the frosting separately (it freezes great!) then thaw and add it when you are reheating the cinnamon rolls before serving. Add fruit: Add some fresh peach slices, apple pie filling, cherry pie filling, blueberries, raspberries, or sliced strawberries right on top and down between the cinnamon rolls before adding the cream and baking. Add nuts: Add 3/4 cup chopped pecans to the brown sugar and butter mixture. You could even do this first, then place the cinnamon rolls on top. After baking, flip the whole thing upside down for easy pecan sticky buns. Nutrition: Calories: 273kcal | Carbohydrates: 30g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 101mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 29g | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.2mg " I have also made these with the regular sized cinnamon buns and combinging two of the rolls making one large one. This was because they were out of the grands size at my local grocery store, and they swelled up to bigger than grands. So yes, this works too! it These were a great Christmas morning hit! I even added chopped pecans and drizzled with maple syrup for an alternative flavor!" 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 German chocolate truffles have toasted coconut, mini chocolate chips and pecans inside of them! You know that German chocolate filling for cakes? Yeah, that's what these truffles are made of, along with some German chocolate to help firm them into balls. Seriously, the tastiest treat ever. " Do I have any German chocolate cake lovers out there? I don't have a cake today, but I do have truffles and they are so damn good. I have to confess to you that I was never a huge German Chocolate Cake fan. It was just never chocolatey enough for me. You know? Well this is my Hubby's favorite cake, and it's tradition that I make one every year for him. This year, he asked for a smaller cake with more frosting, so I did what any wife would do... I made it happen! With that, I ended up having cake batter left over and made extra cupcakes and of course I had extra frosting too! So what was a girl to do.... These little bite sized... well two bites... bundles of German chocolate deliciousness were born! They were created with toasted pecans, toasted coconut, mini chocolate chips and a sweet secret... As always, my favorite part of any truffle and/or cake pop is the snap of the chocolate shell. I brought these little gems to the office to share. I anxiously waited for someone to take the first bite, and tell me what they thought... Friends and family are the best critics... because they are completely honest! Ugh the waiting game was killing me... It would be rude to force the truffles onto them, right? Mehhh. Patience is only my specialty when it comes to baking. Does anyone else get this excited about feeding people their creations? I'm sure it's not just me... right? In fact, I just watched a video on Facebook talking about how baking for others releases endorphins and baking, in general, helps keep your mind sharp. Not sure how factual it is, but I liked what I heard... and I'm sticking to it! German Chocolate Cake Truffles Servings – 20-30 depending on the size you make. Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 1 box Duncan Hines German Chocolate Cake Mix 3 eggs 1 cup of milk 1 stick butter or margarine, melted - I use Land O'Lakes or Blue Bonnet 2 teaspoons vanilla 1 container of Duncan Hines Coconut Pecan frosting 6 oz of marshmallow cream/fluff 1 cup of sweetened coconut, toasted 1 cup chopped pecans, toasted 1/2 cup mini chocolate chips 16 oz chocolate melting wafers Directions: Preheat oven to 350 degrees. Grease a 9x13" cake can or baking dish. You can use a bundt pan or even line a muffin tin with paper liners if you don't have either pans. Sprinkle coconut and pecans on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Set aside. In a large bowl add cake mix, eggs, melted oil or butter, vanilla and milk. Whisk until completely mixed and well combined. But, don't over mix. Pour mixture into greased or lined pan, bake according to directions on box. Remove cake from oven, let cool for 20 minutes. Once cake is cool enough to touch, start breaking and crumbling cake into a large mixing bowl. Add pecan frosting, marshmallow cream/fluff to crumbled cake. Mix until combined into the truffle batter. Add in 3/4 cup toasted coconut, 1/2 cup mini chocolate chips and 3/4 cup chopped pecans to the truffle batter. Fold in ingredients until combined. Cover bowl and set in the fridge to chill for at least 30 minutes to firm truffle batter. Line two baking sheets with wax paper or foil. Remove batter from fridge. Using a 1" cookie scoop or a table spoon, scoop out dough and roll in between your hands and fingers, making the perfect little ball. Place on 1 of the baking sheets. Repeat until batter is made into all the truffles. Add chocolate melting wafers to a small bowl. Microwave for 60 seconds, remove to stir continue with 30 second intervals until completely melted. * You can also do the double boiler method. By using a pot of water, adding a glass bowl over the top to sit right above the water. Add chocolate and stir constantly until melted. Dip each truffle in the melted chocolate using the two fork method... I found this the easiest way... tap off any excess chocolate. Place onto 2nd lined baking sheet. Using the remaning 1/4 cup toasted coconut and pecans, top each truffle. Repeat until all truffles are dipped and decorated. Let sit about 20 minutes until hardened. Enjoy! 🍫🤗 Notes: You can place each truffle into a pretty cupcake liner, or little decoarative boxes if you want to gift them. You can also place them on a pretty platter from the dollar tree! You can turn these into cake pops by dipping the tip of a lolipop stick into the melted chocolate, then into the bottom of the truffle. Let sit in fridge for 10 minutes to harden before dipping the entire truffle into melted chocolate. Place dipped pop, stick end into stand or bowl of rice to dry completely. Decorate as normal. Nutrition: Calories: 164 | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 91mg | Sugar: 14g | Calcium: 48mg | Iron: 0.6mg "These are TRUE GOURMET!" ~ David M. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This easy Tuscan salmon recipe is so creamy and delicious - Pan-fried salmon fillet smothered in a luscious creamy sauce packed with garlic, spinach, and sun-dried tomato. Ready in 20 minutes or less, this salmon recipe is a winner! " Creamy Tuscan Salmon Recipe—Pan-fried Tuscan salmon smothered in luscious garlic spinach and sun-dried tomato cream sauce — you won’t believe how easy, fast, and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside, with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This creamy salmon recipe is low-carb and Keto friendly! Tuscan Creamy Garlic Salmon Servings – 3 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 3  salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic , finely diced 1 small yellow onion , diced 1/3 cup  vegetable broth 5 ounces jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper , to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley , chopped Directions: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.  Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through.  Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Notes: The key to obtaining a perfectly creamy sauce is to gently simmer the sauce to avoid separating and curdling For more flavor, you can add a dash of white wine instead of using only vegetable broth. Feel free to substitute vegetable broth with chicken broth or water. If you don’t have salmon available, substitute salmon for trout, cod, or even tilapia. Serve it over: Steamed/roasted veggies are a low carb favorite ( zucchini noodles, cauliflower rice, asparagus, broccoli, etc…) Mashed potatoes White or brown rice Pasta Enjoy!  ❤️ Nutrition: Fat 59.44g | Protein 90.84g | Carbs 17.34g | Saturated Fat 20.1g | Polyunsaturated Fat 13.39g | Monounsaturated Fat 18.42g | Sugar5.08g | Cholesterol 297.8mg | Sodium 757.18mg | Potassium 2927.03mg | Fiber 3.99g "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.

"Super simple and totally do-able for the home cook! When you make these, people will think you’re a rock star because they are so good. Rolled Italian meats, in a delicious pizza dough filled with mozzarrella cheese! What can be better?? NOTHING !" Stromboli Vs. Calzone And, finally, here’s a quick explanation if you’re interested. Stromboli and calzones are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta and then calzones are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both! 🥖💜 This recipe has been in my family for over 40 years. And I make it the same way to this day! It's was the one thing Mom always made for every New Year's Even Party table. One bite and it brings me back to my child hood in an instant! Honestly, this is just a different way to eat pizza. People go nuts over this because it’s something they don’t see every day. Pizza is just plain ol’ pizza. But stromboli! Well, you just became 16 times cooler because you served this instead of pizza at your next Superbowl party. 💙🏈❤️ Stromboli Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 3 tablespoons unsalted butter, melted 2 tablespoons grated parmesan cheese 1 1/2lbs of assorted thinly sliced Italian deli meats, honey ham, large pepperoni slices, salami, and capicola. 1 12oz jar of roasted red peppers, drained 2 cups shredded mozzarella cheese 2lbs your favorite store bough pizza dough or try my Homemade Pizza Dough Recipe , let rise Directions: Preheat oven to 350°. Line 2 large baking sheets with parchment paper or silicone baking mats. When the dough is ready, punch it down to release the air. Divide in half. On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle. I like to use my hands to square off the edges. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. The gluten just needs to settle. Start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. This is because when rolling, the fillings will be pushed forward. Arrange a layer sliced meats in a fan position onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add the roasted red peppers in a single layer and then add a of cheese to each loaf. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded. Melt butter in microwave for 10 second intervals. Brush each stromboli with melted butter and sprinkle with parmesan cheese, if desired. You can completely skip this step if you choose. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours. Bake for about 25 minutes or until crust is golden brown. If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve plain or with pizza/marinara sauce for dipping. Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week. Notes: Storage & Freezing: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350° oven for 30 minutes. Nutrition: Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | 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-filled chocolate cupcakes have the perfect balance of salty and sweet. They’re tender, moist, and absolutely delicious! " Chocolate Peanut Butter Cookie Cupcakes Servings – 12 Prep Time – 15 Minutes Cook Time – 18 Minutes Ingredients: Chocolate Cupcakes 3/4 cup water, warm 1 1/2 tsp instant espresso or coffee 1/3 cup milk or dark chocolate chips, melted 1/3 cup unsweetened cocoa powder 2 large eggs, room temperature 1/3 cup vegetable oil 1 tsp vanilla extract 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/2 tsp baking soda If you are not comfortable making the cake from scratch, or you need to cut time, you can always use your favorite boxed cake mix recipe by following the directions and using the ingredients listed. Peanut Butter Buttercream Frosting 1 cup or 2 sticks unsalted butter, room temperature 1/2 cup creamy peanut butter 1 tsp vanilla extract 1/4 tsp fine salt 4 cups powdered sugar 1/4 cup heavy cream or whipping cream Cupcake Filling and Garnish 1 cup peanut butter 1/2 cup milk chocolate chips 1/3 cup heavy cream Chopped peanuts, optional 6 nutter butter cookies, cut in half Directions: Chocolate Cupcake Recipe Preheat the oven to 350°. Line a muffin pan with 12 cupcake liners and set aside. Pour 3/4 cup of warm water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder and stir until dissolved. Add 1/3 cup melted chocolate chips and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined. Whisk 2 large eggs, 1/3 cup vegetable oil, and 1 tsp vanilla extract, into the cocoa mixture. Add 3/4 cup flour, 3/4 cup sugar, and 1/2 tsp baking soda into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be. Fill the cupcake liners 3/4 full and bake for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process. Peanut Butter Buttercream While the cupcakes bake and cool, make the peanut butter buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter and 1/2 cup creamy peanut butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth. Mix in 1 tsp vanilla extract and 1/4 tsp salt on a low speed. Slowly mix in 4 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Mix on low until the ingredients are fully incorporated a nd the desired consistency is re ached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar. Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Place the frosting in a large piping bag fitted with a large round piping tip and seal the top of the bag with a rubber band or clip. Set aside. Chocolate Ganache Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl and set aside. Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat. Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes. Stir the mixture together until the cream and chocolate are fully combined and the mixture is smooth.  Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch. Decorating Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake. Fill each cupcake with a little less than a tablespoon of your favorite peanut butter. Pipe a dollop of peanut butter frosting on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up. Remove the cupcakes from the fridge or freezer and drizzle or make a small pool on the center top of frosting with warm chocolate ganache. Add a half of a nutter butter cookie into chocolate. Sprinkle of chopped peanuts if desired. Notes: Mini Cupcakes: If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350. Nutrition: Calories 700 | Total Fat44g | Saturated Fat 16g | Unsaturated Fat 23g | Cholesterol 82mg | Sodium 396mg | Carbohydrates 71g | Fiber 3g| Sugar 56g | Protein 11g "These cupcakes and they were absolutely amazing!!!! I took them to work and they were gone with a blink of an eye... I promise I will bring more!" 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.

" Nineteen very thin layers with chocolate between each layer ! What else is there to say?? Just look at this beauty! " I can’t tell you how excited I was to try and make this cake... Once completed, I was super happy when I was to finally able to cut into this cake and see how pretty it was… and even better, that it worked. And, it was really good and super moist, too. YAY! This was a hit and everyone thought it was from a bakery. An easy masterpiece to be proud of! 19 Layer Cake Servings – 14 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 1 Duncan Hines cake mix, flavor of your choice 1 cup water 1/3 cup canola oil 3 eggs 1 instant vanilla pudding mix, if making a chocolate cake use chocolate pudding. 2 cans chocolate frosting, or your favorite flavor Directions: Mix the cake mix, water, pudding mix, oil and eggs in a large bowl until just combined. Pour 1/3 cup of pancake batter onto nonstick skillet sprayed with cooking spray. Cook over medium to medium low heat in a skillet, or until the edges start to dry out and a few bubbles form, gently flip over and cook until golden brown. These cook about 2-4 minutes per side. Place on cooling rack to cool completely. Repeat with remaining mixture until all layers are made. Try to make sure all layers are the same size. You should end up with 10 total. Place the first cake layer on a plate. Smear a thin layer of frosting all the way to the edges. Place another cake later on top. Repeat steps until all cake layers are stacked. Frost cake with remaining frosting starting on the top layer working your way down the sides of the cake to the base; spread frosting liberally. Smooth out edges and lines until you are satisfied with the way it looks. Notes: Decorate with sprinkles, fresh fruit, frosting decorations (if you want to be creative), mini chocolate chips. chopped nuts, chopped candy bar pieces. The possiblities are endless. Play with your food and have fun decorating! Mix up your pudding flavors for an extra kick! Try banana with yellow cake mix, coconut with white cake mix, chocolate with chocolate or red velvet cake mix, or vanilla with spiced cake mix. Nutrition: Calories: 272 | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 240mg | Potassium: 14mg | Fiber: 1g | Sugar: 26g | Calcium: 21mg | Iron: 1mg "This is absolutely beautiful! The layers are perfect. It just makes me want to reach through the page and take a slice. They're not gonna know... WYKYK!" 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.