A great way to use left overs! " These BBQ stuffed baked potatoes are what potato dreams are made of. They’re piled high with BBQ brisket, shredded cheese, sliced green onions, and more. This is one meal that is gonna stick to your ribs and leave you begging for more. " I love a meal that makes enough for leftovers. I’ve waxed long about my leftover obsession on several other posts , so I’ll spare you my lamenting here. Just know that leftovers are my jam and any new way I can find to jazz them up and use them in another meal makes my heart sing! Now, I love me a baked potato and my “baked potato bar” dinners are something we crave here and there. I was originally planning to just go that route for our Wednesday night meal, but the leftover brisket in the fridge was calling my name. Meat and potatoes are a match made in heaven and just like that, the leftover brisket BBQ stuffed baked potato was born! BBQ Baked Potato Servings – 4 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 4 large baking potatoes, or your favorite potato 3 Tablespoons olive oil 2 teaspoons kosher salt Toppings 3 cups leftover smoked brisket, pulled pork, shredded chicken or even taco meat will work! 1 cup Colby jack cheese, shredded 1 1/2 cups BBQ sauce 1 cup sour cream salt and pepper Additional Topping Options 4 green onions, sliced 6 bacon strips, chopped or crumbled Directions: Preheat oven to 400 degrees. Prep the potatoes. Wash and scrub your potatoes well. Coat all sides of the potatoes with olive oil, and season with salt. Roll each potato in foil. Bake the potatoes . Place the seasoned potatoes directly on the center rack of oven and cook for 45 minutes or until the potatoes are easily pierced with a fork. Reheat the brisket. During the last 15 minutes of cooking the potatoes, place the brisket in a large skillet over medium heat. Pour in BBQ sauce over the brisket; stir to combine. Cook until heated through and tender. Stuff your potatoes! Cut a slice lengthwise into each of the potatoes and press on the ends to open and smoosh up the potato. Fill each with a portion of the shredded cheese, BBQ sauce, brisket, sliced green onions, and sour cream. And any additional toppings you would like. Serve immediately. Nutrition: Calories: 594kcal | Carbohydrates: 81g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 723mg | Potassium: 2222mg | Fiber: 7g | Sugar: 23g | Vitamin A: 265IU | Vitamin C: 33mg | Calcium: 79mg | Iron: 5mg "It’s my most favorite way to use up leftover brisket and chicken! Enjoy!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe " Zoom in on your fork twirling strands of creamy fettuccine noodles. It gets better, because there’s juicy shrimp and scallops on your plate too! This is my take on a well known favorite Italian restaurant. " Seafood Fettuccini Alfredo Servings – 8 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 1 (16 ounce) package dry fettuccine noodles 1 ½ tablespoons butter or margarine 1 cup chopped green onions 4 cloves garlic, minced 1 pound medium shrimp - peeled and deveined 1 pound sea scallops 2 cups half-and-half cream salt and pepper to taste 1 cup freshly grated Parmesan cheese 2 tablespoons cornstarch, optional* (See note below) 1 cup fresh tomatoes, diced 1 cup fresh mushrooms, sliced Fresh parsley, chopped for garnish Directions: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low. Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat. Drain pasta, saving a cup of pasta water, set aside. Add pasta to the skillet and toss with sauce until thoroughly coated. Garnish with fresh diced tomatoes, parsley and sliced green onion. Sprinkle grated Parmesan cheese over top and serve immediately. Notes: *If you need to thicken the sauce use 1 teaspoon of cornstarch into 1/2 cup of pasta water; stir until cornstarch is dissolved. Pour 1/4 cup at a time to sauce; continue to cook for 5 minutes. The sauce will thicken as it cooks. Nutrition: Calories 497 | Fat 14g | Saturated Fat 8g | Cholesterol 158mg | Sodium 751mg | Total Carbohydrate 53g | Dietary Fiber 3g | Sugars 1g | Protein 38g | Vitamin C 4mg | Calcium 236 mg | Iron 5mg | Potassium 504mg "I like to serve this lovely seafood Alfredo, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, the dish looks as mouthwatering as it tastes." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

No Churn! "YOU GUYS!!! This No Churn Chocolate Peanut Butter Ice Cream is by far the easiest and creamiest and peanut-iest ice cream out there! What’s even better, is that this fully loaded ice cream contains just 5 ingredients!" Chocolate Chip Peanut Butter Ice Cream No churn recipe! Servings – 6 Prep Time – 10 Minutes Chill Time – 5 hours Ingredients: 2 cups heavy whipping cream, cold 1 teaspoon vanilla extract, optional 14 oz sweetened condensed milk 5 tablespoons peanut butter, softened not melted 14 chocolate peanut butter cups, divided or 2 cups of mini chocolate chips, 1/2 cup set aside Directions: Beat the whip cream in a large bowl until soft peaks form. Add the sweetened condensed milk; gently fold into the whipped cream until fully combined. If using peanut butter cups, chop up 12 of the chocolate peanut butter cups and fold into the mixture. Or, if using mini chocolate chips, poor 1 1/2 cups into mixture and fold in gently. Pour the ice cream mixture into your freezer container, I use a 9x5in loaf pan . Drop peanut butter by tablespoons over the top of ice cream mixture; swirl into mixture using a spoon or knife, gently making swirl motions. Sprinkle over remaining 1/2 cup of mini chocolate chips. Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy! 🍫 Nutrition: Calories: 418 | Carbohydrates: 20g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 199mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg "This recipe is one for the books! You can play with this recipe adding your favorite candies, syrups, and flavors. Keep it plain Jane or make it as wild as Tar-Zan!" 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 Classic New England Whoopie Pies feature a fluffy, moist cocoa cake sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolaty dessert recipe that everyone will love. " Is there anything better than a cake sandwich? Classic Whoopie Pies feature cocoa cakes with a creamy marshmallow filling. Usually; I don’t like things that have a more cakey texture. I prefer my cookies to be chewy and my brownies to be fudgy. However, for some reason the texture of a whoopie pie just makes me feel like a kid again. They’re slightly chewy around the edges but soft and cakey throughout. Not to mention each ‘pie’ is filled high with luscious marshmallow fluff frosting. Classic Whoopie Pies Servings – 18 Prep Time – 35 Minutes Cook Time – 10 Minutes Ingredients: Chocolate Whoopie Pies: 1 2/3 cups all-purpose flour 2/3 cup Dutch-process cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 stick unsalted butter,  at cool room temperature 1 cup lightly packed dark brown sugar 1 large egg,  at room temperature 1 teaspoon vanilla extract 1 1/4 cups buttermilk,  at room temperature Marshmallow Filling: 1-13oz container of marshmallow creme fluff 15 tablespoons unsalted butter,  at cool room temperature 1 cup + 2 tablespoons powdered sugar,  sifted 1 1/2 tablespoons vanilla extract 1/2 teaspoon fine sea salt Directions: For the Whoopie Pies: Preheat oven to 375°F. Line large baking sheets with parchment paper. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined. Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter. Use a medium 1 1/2-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely. Filling: In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes. Assemble: Use a medium 1 1/2-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies. If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days. "This recipe is a keeper. a New England phenomenon and a Pennsylvania Amish tradition, whoopie pie historians have decided that it has its origins in the heart of Pennsylvania Dutch country!" 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 " This deliciously cheesy Mexican street corn recipe is perfectly spiced. It’s the perfect side for your Mexican meals and my version of a famous restaurants side dish! " Sometimes street corn is served as an entire cob on a skewer and called “elote”, but this recipe is for Mexican corn off the cob. I personally think it’s easier to prepare that way! Mexican Street Corn Servings – 8 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 2 tablespoons mayonnaise 1 tablespoon lime juice 1 ½ teaspoons chili powder 2 16-ounce bags frozen corn ¼ cup chopped cilantro 3 tablespoons cotija cheese, you can also use feta if you don't have access to Mexican cheese 2 tablespoons olive oil ¼ cup minced red onion 1 jalapeño, diced and seeds removed; optional if you like spicey heat in your life! Sauce 3 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons lime juice ½ teaspoon ground cumin ½ teaspoon smoked sweet paprika ¼ teaspoon chili powder ¼ teaspoon salt Directions: Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes. Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.) Add in minced onion. Stir t0 combine. Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, and salt in a large bowl. Set aside. Once corn is sufficiently browned/charred, and onion is slightly translucent; transfer to the bowl with dressing and toss to coat. Add cotija cheese, and cilantro and mix until well combined. Serve immediately. Nutrition: Calories: 291 | Carbohydrates: 46g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 488mg | Fiber: 5g | Sugar: 10g | Vitamin C: 12.6mg | Calcium: 9mg | Iron: 1.1mg "Pretty damn tasty. Really easy side dish to have for whatever protein you are making.!" 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.

"Fried Rice (蛋炒饭) is a very quick Chinese stir-fry rice dish featuring fluffy rice, scrambled eggs , soy sauce, sesame oil, mixed vegetables and green onions. It's a very popular Chinese dish made with humble ingredients making it a staple in many households." Vegetable Fried Rice Servings – 2 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: 2 cups cooked rice, day old 1 cup frozen mixed vegetables, (like green peas, carrots, corn, green beans and/or lima beans) 1 green onion finely chopped with scallion greens separated from whites 3 cloves garlic minced 2 large eggs, beaten 2 tablespoon vegetable oil or any neutral oil 2 tablespoon soy sauce 1/2 tablespoon sesame oil toasted 1/8 teaspoon black pepper Directions: Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds. Toss in mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan. Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side. Toss in day-old rice, soy sauce, sesame oil and pepper and stir-fry until rice is colored brown. Toss in scallion greens and remove off heat. Serve and enjoy! Nutrition: Calories: 395 | Carbohydrates: 63g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1380mg | Potassium: 535mg | Fiber: 6g | Sugar: 2g | Vitamin C: 53mg | Calcium: 102mg | Iron: 3mg "This simple veggie fried rice was delicious and so flavorful. It comes together quickly and easily!" 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.

" Has there ever been a better flavor combination than peanut butter and chocolate? I don’t think so, and that’s why I’ve paired these two flavors here with peanut butter frosted brownies — classic fudgy brownies topped with a silky-smooth peanut butter frosting that was shared with me by a good friend! " Whether it’s in a Reese’s peanut butter cup or my favorite Peanut Butter Cups recipe , or my Peanut Butter Chocolate Cupcakes ; peanut butter and chocolate are one of my all-time favorite flavor combinations, so I’m especially excited to share this recipe for peanut butter frosted brownies with you! Peanut Butter Fudge Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Brownies 12 tablespoons unsalted butter sliced, into individual tablespoons 1/2 cup semi-sweet chocolate chips 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar,  tightly packed 2 large large eggs 1 large egg yolk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour 1/2 cup mini chocolate chips,  optional or You can always use your favorite boxed brownie mix, using called for ingredients and instructions. Peanut Butter Frosting 3/4 cup creamy peanut butter 1/2 cup unsalted butter,  softened to room temperature 1 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1 tablespoon heavy cream* Directions: Brownies Preheat oven to 350F and line a 9x9 baking pan with parchment paper. Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined. Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs and egg yolk, one at a time, stirring very well after each addition. Stir in vanilla extract. Sprinkle salt over batter and stir. Add flour, stir until completely combined. Fold in chocolate chips, if using. Spread into prepared 9x9 pan. Bake on 350F for 30-35 minutes (toothpick inserted in center should be just slightly fudgy, but not wet with batter). Allow to cool before frosting with peanut butter frosting. Peanut Butter Frosting Using an electric mixer, beat together the butter and peanut butter until smooth. Gradually add powdered sugar until combined. Stir in salt and vanilla. Gradually, with mixer on low speed, add heavy cream. Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of the bowl). Notes *If you don't have heavy cream on hand, you use 1 Tbsp milk instead or you can omit entirely, it will make the frosting a bit firmer You can also use a boxed brownie mix if you don't want to make the entire recipe from scratch. There is nothing wrong with that! - That's how I started with it! Nutrition Calories: 418kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 177mg | Fiber: 2g | Sugar: 36g | Vitamin A: 499IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg "Seriously Good! Best PB frosting I’ve ever had. Smooth, creamy and just the perfect amount of sweetness. This was a hit on the potluck dessert table! - Thanks Lon. " 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.

" Moist Banana Pound Cake is a delicious spin on a classic, combining Pound Cake and Banana Bread all in one amazingly comforting bundt recipe! " What do you get when you cross a Banana Bread and Pound Cake? The best way to eat a banana of course! And with sugar... And butter... And walnuts... OK you catch my drift! I’m talking, of course, about the ingredients that make up my Banana Pound Cake, or Banana Bundt Cake – whichever you prefer. In all seriousness, homemade banana walnut pound cake is one of my favorite ways to use up those ripe bananas that have been sitting on the counter for ages. And as much as I adore banana bread, sometimes I’ve gotta switch it up, you know? And I always send these to work with Hubby! Banana Walnut Pound Cake Servings – 12 slices Prep Time – 15 Minutes Cook Time - 35-50 Minutes Ingredients: 1 box yellow cake mix, sifted - I use Duncan Hines 1/2 cup all purpose flour 1/2 cup light brown sugar packed into measuring cup 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 teaspoon vanilla extract 1 cup butter, melted 3 eggs 3 bananas, mashed about 1/2 cup 1/2 cup milk 3/4 cup chopped walnuts, optional - but makes it taste so much better! Directions: Preheat the oven to 350 degrees, grease and flour a bundt pan- or use bakers joy spray. In the mixing bowl, combine the dry ingredients cake mix, flour, light brown sugar, cinnamon, baking powder  and salt. Whisk to blend.   Add the eggs, melted butter, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute. Stir in the chopped walnuts. The batter will be runny, but the cake will be light and moist. Pour the batter in the bundt pan and bake for 45-50 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly. How to Store Homemade Pound Cake The best way to store your banana pound cake is to refrigerate it in an airtight container – or tight layers of plastic wrap – for 2 or 3 days. " It’s never lasts long where ever I bring it! 😉 You have to try this one! " 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 soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!  " Best part of visiting different restaurants and embracing multi cultures, opens your eyes to new and delcious foods! This quick and easy chicken tortilla soup is loaded with all of my favorite Mexican-inspired ingredients — cilantro, lime juice, avocado, tortilla chips, and, of course, the ultra-flavorful tomatoey broth. It’s slightly spicy and full of flavor! There is very little prep time for this recipe. Comes together quickly and only 20 minutes to cook. Great for week night meals! Chicken Tortilla Soup Servings – 8 Prep Time – 10 Minutes Cook Time - 20 Minutes Ingredients: 2 tbsp olive oil 1 yellow onion 4 cloves garlic 1/2 cup chopped fresh cilantro 2 large chicken breasts, about a pound and a half 4 cups chicken broth, you can also use low fat or low sodium 1 - 14.5 oz can diced fire roasted tomatoes 1 - 28 oz can crushed tomatoes 1 can black beans, drained and rinsed 1 can corn 1 cup white hominy 1 can green chilies, optional 1 small lime, juiced 1 tbsp chili powder 3 tsp cumin 1 tsp smoked paprika 1/4 tsp cayenne, optional for heat 2 tsp salt 1 tsp pepper Avocado, Greek yogurt or sour cream, shredded Monterey Jack cheese, hot sauce, cilantro, for garnish Directions: In a large pot, heat two tablespoons olive oil over medium heat. Add in onions, garlic, and cilantro and sauté until fragrant Add chicken broth, crushed and roasted tomatoes, beans, corn, hominy, chilies and lime juice and stir. Add in remaining spices and then add in chicken breasts. Bring to a boil Once boiling, lower heat and let simmer for 10 minutes. Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork. Add shredded chicken back into the pot of soup and let simmer for an additional 10 minutes. Garnish and serve immediately. Notes: Crockpot Directions Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.  Serve with my Homemade Baked Tortilla Chips . Nutrition: Calories 225 | Carbohydrates 18g | Protein 25g | Fat 7g | Saturated Fat 1g | Cholesterol 60mg | Sodium 569mg | Potassium 604mg | Fiber 3g | Sugar 3g | Vitamin C 20mg | Calcium 47mg | Iron 2mg "I love chicken tortilla soup and this version is so easy and delicious! I’m all about easy weeknight dinners, this is perfect!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" If you have ever made spice blends at home, you know that they taste SO much better than store bought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish. " Origin of Chinese Five Spice Interestingly, Chinese Five-Spice Powder is based on the five elements—fire, water, wood, earth, and metal. According to traditional Chinese medicine, the five elements manifest in different parts of the body, and when there are imbalances in these elements, illness can result. For thousands of years, herbs and spices have been used to restore balance in the body, and that is why Chinese five-spice powder came to be. Oriental 5 Spice Servings – 9 Tablespoons Prep Time – 10 Minutes Ingredients: 6 tablespoons Sichuan peppercorns 18 whole star anise seeds 3 tablespoon fennel seeds 3 teaspoon ground cinnamon 1.5 teaspoon ground cloves Directions: Add your peppercorns, star anise, and fennel seeds to a spice grinder. Grind until it all comes to a fine powder In a small bowl add your ground cinnamon, cloves, and freshly ground spices together. Mix well. Store in a small airtight container at room temperature. This spice has a very strong flavor so you’ll want to start with a conservative amount in the recipes you use it in and add more to taste. "Delicious spices come together for a delectable combination for Asian cuisine. Use in my pot stickers , Szechuan beef and noodles, vegetable fried rice and sticky chicken wings . You have to try this!" 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 potato cakes are simple and quick to make with only a few ingredients. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes. Great with any meal and kids of all ages love 'em ! " Are potato cakes the same as latkes? Latkes are a traditional Jewish food. Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just made differently than these potato cakes. Old Fashioned Potato Cakes Servings – 9 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups mashed potatoes 3 large eggs 1 cup shredded cheddar cheese 1 cup all purpose flour, sifted salt and black pepper, to taste vegetable oil Optional Add Ins: ranch seasoning, I like to add just a teaspoon to the batter garlic chopped bacon or ham chives, chopped cooked sausage, crumbled green onions, chopped into thin slices any diced vegetables Optional Toppings: sour cream, or creme fresh green onions or chives, chopped apple sauce Directions: Place your mashed potatoes, eggs, cheese, and cup of flour into a large bowl. Stir until well combined. Gradually add up to 1/2 more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle. Heat a large skillet with about 1/4" oil in the bottom over medium high heat. Once the oil is hot, drop the batter by 3/4 cup full or smaller if you'd like into the oil. I personally like to shape mine in my hands into round, patty style shapes. I like when they are perfectly round, the presentation is just perfect! You can use a spoon to spread slightly into a round "pancake" shape as well. Cook until the potato cake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through. Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Sprinkle with coarse salt if desired. Top with apple sauce or sour cream and green onions and or chives. Serve immediately! Notes: Work with cold mashed potatoes. They are thicker and easier to handle than warm mashed potatoes. Nutrition: Calories: 229 | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 102mg | Iron: 1mg "Theses are so easy and delicious! A great way to use up leftover mashed potatoes!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It's great for a quick snack or super simple dessert ! " This super simple Bar Recipe is easy to throw together at short notice. The basic cereal bars are similar to Rice Krispies Treats but made with peanut butter and corn syrup instead of marshmallows. You can always make these just like the Rice Krispie Bars replace the rice krispies with the cornflakes. Either way, you are going to enjoy this treat! Peanut Butter Cornflake Bars Servings – 12 Prep Time – 10 Minutes Chill Time – 40 Minutes Ingredients: 1-1/2 cups creamy peanut butter 1 cup light corn syrup 1 cup sugar 1/2 teaspoon vanilla, optional 6 cups cornflakes Directions: Spray a 9x13 pan with vegetable oil spray. To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat. Mix well until just dissolved, then remove from heat. Mix in vanilla. In a large bowl mix cornflakes and peanut butter mixture. Gently press mixture into baking pan. Cool completely before slicing. Store in an air tight container with pieces of wax paper or cupcake liners in between each bar to prevent them sticking to one another. Nutrition: Calories: 194kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin C: 2mg | Calcium: 7mg | Iron: 3mg "I REMEMBER eating these in the elementary school cafeteria... Sweet Memories!" 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 Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor! Add your favorite pie filling topper!" For all you cheesecake lovers, these delicious mini bites are perfect for parties or weeknight desserts! Mini Cheesecake Bites Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 48 Nilla wafer cookies or golden Oreos 2 large eggs 2 - 8oz packages of cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 21 ounce can your choice fruit pie filling, blueberry, cheery, strawberry, peach, apple etc. Directions: Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Place one Nilla wafer in each paper lined mini muffin pan. Fill 2/3 full with cream cheese filling. Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Notes: Store tightly covered in refrigerator. To serve top each cheesecake with a tablespoon of fruit pie filling (try to get one piece of fruit on each bit). Enjoy cold! Nutrition: Calories: 66 | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Sugar: 6g "This recipe is great for parties, and dessert tables with multiple desserts. Everyone gets a little bit of everything. Also make great classroom treats for parties!" 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 nachos are probably the best thing on the whole damn planet... 🫏 When you know you know! " Nachos are game day perfection! Not that I know much about sports ya'll watch on Sundays. Word on the street is that you guys eat food while watching them? Well, here's some food. Some game day comfort food! Game day... You'll find me in the kitchen! I took a little shortcut here and I'm not sorry. Sure, a big pot of from-scratch chili simmering on the stove all day sounds fantastic, BUT when you're making nachos that will be gobbled up in minutes, a shortcut is perfectly acceptable. The secret... chili beans! (Who knew right... 🍳 Again.. When you know you know!) These canned beans already have chili sauce in them so you're already halfway to flavor town. Wait, did I just pull a Guy Fierri for a sec? Sorry... not sorry! 🤭 Make sure to buy tortilla chips that are thick and sturdy so that they don't get soggy. Or try making my thick and crispy Baked Tortilla Chips ! They need to be able to hold up all that chili! Another trick to keep the nachos from getting soggy is to layer the cheese first, and then the chili. The cheese will act as a little barrier for the saucy chili. Then, of course, you gotta add more cheese on top of the chili. More cheese is always the right move. No one ever said "No more cheese!" Chili Nachos Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Chili 1lb ground beef or ground turkey, you can add an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️ 1 (15 ounce) can kidney beans, drained and rinsed- optional 1 (15 ounce) can black beans, drained and rinsed - optional 1 (15 ounce) can white beans, drained and rinsed - optional 1 (15 ounce) can chili beans with sauce, drained and rinsed - optional 1 tablespoons chili powder, or more to taste 1 tablespoon garlic powder 1 tablespoon cumin salt and pepper to taste Nachos 10-12oz bag of Thick tortilla chips or my Baked Tortilla Chips Chili recipe above or any leftover chili of your choice Shredded cheddar or Mexican cheese blend Toppings: Salsa, sliced bell peppers, diced avocado, chopped red onions or scallions (green onions), chopped cilantro, sliced black olives, sour cream, queso (cheese sauce), etc. Directions: Chili Heat the oil in a skillet over medium heat and add the beef. Brown the beef, breaking it up as it cooks; about 5 minutes. Add in garlic powder, and cumin. Add the kidney, white, black and chili beans along with their sauces, stir and simmer for 10-15 minutes. Taste and add salt and pepper as needed. The chili beans are salty so you won't need much! Nachos Preheat oven to 400 degrees. On an oven safe platter or baking sheet lay down a layer of tortilla chips to cover the bottom. Cover the chips with a thin layer of in a layer of shredded cheese, followed by some of the beef mixture. Repeat the layers with the remaining chips, cheese and beef, until you have run out. Transfer the platter to the oven and bake until cheese is bubbly; about 10 minutes. Top your Chili Nachos with fresh toppings of your choice. My favorites are sour cream, avocado, cilantro, queso, tomatoes, jalapenos and black olives. Enjoy! Nutrition: Calories 370 | Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Carbohydrate 32g | Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg "This easy recipe is a keeper. Great for game day, or a quick and easy week night meal!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This is an excellent flavor combination! It screams holiday breakfast time to me. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day. " Orange Cranberry Bread Servings –12 Prep Time – 15 Minutes Cook Time – 60 Minutes Ingredients: Bread 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon grated orange zest 1 1/2 cups fresh cranberries 1/2 cup pecans or walnuts, coarsely chopped - optional. I personally prefer walnuts. 1/4 cup margarine, softened 1 cup white sugar 1/2 teaspoon vanilla extract 1 egg 3/4 cup orange juice Glaze 1 cup powdered sugar 1/4 cup orange juice 1/4 teaspoon vanilla extract Directions: Bread Preheat the oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and walnuts or pecans - or both ! Set aside. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice and vanilla extract. Beat in flour mixture until just moistened. Pour into prepared pan. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Glaze Mix powdered sugar, orange juice and vanilla in a small bowl until all sugar is disssolved. Start by adding a tablespoon at a time of orange juice to the sugar until you reach the consistancy of syrup. If you would like a thicker glaze use less orange juice. Leave bread on wire rack and place a baking sheet underneath. Pour glaze over top of bread in a swiping motion moving back and forth to cover top of bread. Let stand to firm up at room temperature for about 30 minutes; or you can slice and serve. Notes: If you don't want the glaze this bread is also great plain or with just a dusting of powdered sugar on top. You make this recipe into muffins as well. Using a muffin tin, lined with paper liners. Fill each liner with 3/4 cup of mix and bake at 350 for 20 minutes or until toothpick test comes out clean. As you can see I have pictures of all options below. Enjoy each way for a different occasion. Nutrition: Calories: 224 | Fat 8g | Cholesterol 16mg | Sodium 261mg | Carbohydrates 37g | Fiber 2g | Sugars 19g | Protein 3g | Vitamin C 10mg | Calcium 47mg | Iron 1mg | Potassium 91mg "Oh My God! This is a beautiful bread, both in taste and aesthetic. The glaze gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's! Shhhhhhhh! 🤫 " 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 cookies are slightly crisp on the outside, soft and chewy on the inside. Taste just like your childhood favorite candy... Well.. mine anyway!" Peanut Butter Candy Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package yellow cake mix 1/4 cup vegetable oil 1/4 cup chunky peanut butter, you can also use creamy peanut butter 2 large eggs Mix-ins or toppings: 1 - 2 cups peanut butter or chocolate peanut butter filled candies such as Reese's Pieces or peanut butter filled M&M's, the amount is up to you if you want to add more than 2 cups. I like to keep a few aside for to place on top before they go into the oven for the WOW factor. Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, peanut butter and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Place a few candies into the ball of dough to finish. Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. "If you love peanut butter cups, you are going to love these cookies. Perfect portion after a delicious meal. Great served with a cup of coffee, tea or hot chocolate. Change the color of the chocolate candies to match a theme or holiday, stack in cellophane and tie with a ribbon for gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free / Gluten Free "Delicious, sweet twist on a savory snack. Perfect for Keto, Lowcarb, and sugar free diets!" Pumpkin Pie Pork Rinds Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes Ingredients: Original Plain Pork Rinds 2 tsp Cinnamon 2 tsp Pumpkin Pie Spice 1/2 cup Granulated Stevia 4 tbsp Butter melted Instructions: Empty bag of pork rinds in to a large bowl. Leaving enough space to mix. Melt butter in a small bowl. Microwave intervals of 10 seconds. In a small bowl mix stevia, cinnamon, and pumpkin pie spice. Stir well to incorporate all spices. Pour melted butter evenly over pork rinds. Immediately sprinkle half of spice mixture over pork rinds. Toss bowl or mix with spoon to coat evenly. Sprinkle in remaining spices, once again toss or mix to coat evenly. Store in a zipper sealed bag for freshness. "Eat within 24 hours to prevent sogginess, if they last that long!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Embrace the apple season with this delicious, just like grandma used to make apple pie. Mmmm.. can you smell is sitting on the windowsill to cool???" Dutch Apple Pie Prep Time: 20 Minutes Cook Time: 50 Minutes Cooling Time: 2 Hours - Over Night Ingredients: Crust 1 Refrigerated rolled pie crust or frozen pie shell, or my pie crust/pastry dough Filling 8 cups Apples (Combination of sweet and tart) cored, and sliced 1/2 cup Granulated sugar 1/4 cup Brown sugar packed 1/4 cup All-purpose flour 1/4 tsp Ground cinnamon 2 tbsp Lemon juice Topping 1/2 cup Unsalted butter softened 1 cup All-purpose flour 2/3 cup Brown sugar packed 1 tbsp Granulated sugar 1 tsp Vanilla 1/4 cup Rolled Oats Instructions: Heat oven to 400°F. Roll out pie crust over pie pan. (If you purchased a frozen shell, skip this step and use according to directions on package.) Ease crust into plate, pressing firmly against bottom and side and being careful not to stretch pastry to much. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute with fingers or fork tongs as desired. In large bowl, toss filling ingredients. Mix until combined well. Pour into pie plate, mounding apples toward center. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour, brown sugar, oats, and vanilla until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool. Notes: Add a large scoop of vanilla ice cream on top for an A la mode or slices of sharp white cheddar cheese on the side for East Coast flare. "My husbands favorite apple pie for the holidays." 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 sweet dip is quick and easy to make in 10 minutes using only 5 ingredients. Filled with fall spices, it tastes like creamy pumpkin pie filling in the form of a delicious dip for dunking your favorite finger foods.” Pumpkin Pie Cheesecake Dip Prep Time: 10 Minutes Cook Time: 30 Minutes Chill Time: 2 Hours Ingredients: 1 8 oz brick of cream cheese room temperature 1 cup powdered sugar 1/2 cup pumpkin puree 1 teaspoon pumpkin pie spice 1 1/2 cups cool whip whipped topping sliced apples, shortbread cookies, spicy molasses cookies, graham crackers, creme filled wafers optional dippers Instructions: In a medium sized mixing bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree and pumpkin spice, whip until fully incorporated. Using a rubber spatula, fold in the whipped topping. Cover and chill in the refrigerator for at least 30 minutes. Serve with your favorite dippers, enjoy. Tips: Make sure your cream cheese is softened to room temperature. For an extra fluffy dip, make sure to beat together the cream cheese and powdered sugar for at least 1-2 minutes. Do not overmix the cool whip. Storage: Store your pumpkin dip with cream cheese in the refrigerator for up to 5 days in an airtight container. "Great party or potluck addition. Easy to transport. Serve with so many options, fruit, cookies, crackers, sweet breads, etc..." 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.

"Love apple pie but not all the effort? You won’t believe how quick and easy it is to whip up this amazingly delicious Easy Caramel Apple Pie!" Caramel Apple Pie Servings: 12 Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ingredients: 1 package refrigerated rolled pie crust 2 rolls 5 tart apples, I like Granny Smith 3 sweet apples, such as Pink Lady, Macintosh, Courtland, Envy or Honeycrisp 1/2 cup sugar 2 1/2 Tablespoons lemon juice 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 3 pats butter 1 8-oz. jar caramel sauce, optional 1 large egg 1 tablespoon heavy cream Course sugar for garnish, optional Instructions: Peel, core and slice apples. Remove pie crust from refrigerator and let set on counter for 10 minutes. Preheat oven to 375ºF. In a large bowl, mix apples, sugar, lemon juice, cinnamon and nutmeg until apples are well coated. (If you are omitting the caramel sauce, be sure to add an extra 1/4 cup of sugar here.) Unroll first pie crust and set on 9 1/2" pie plate. Unroll second pie crust on cutting board and cut out design, lattice strips or pattern, if desired. Place 1/2 of apples in pie crust. Top with 3 pats butter. Cover with remaining apples. Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples. Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal. Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture. Sprinkle with sugar if desired. Bake at 375ºF for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool before serving. "Great addition to any holiday dessert table. Yet so easy to make anytime of year!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A good old budget friendly comfort food!" Shepherds Pie Servings – 4 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: Meat 2lbs ground turkey or ground beef 2 tbsp butter or margarine 2 tbsp black pepper 1 tbsp salt 2 tbsp garlic powder 1 tsp onion powder Gravy 1 0.87 oz brown gravy packet, low sodium 2 beef bullion cubes 1 cup hot water Layers 4 cups prepared mashed potatoes 2 cups canned or frozen corn kernels, you can use a frozen carrots and peas mix too 1/4 cup milk 4 tbsp butter or margarine sliced Instructions: Meat Preheat oven to 350 degrees. Heat butter/margarine in large frying pan. Add ground turkey/beef. Chop meat into a crumbled consistency. Add garlic, onion powder, salt and pepper. Mix well. Cook meat until well browned, pour and drain excess fat from pan. Gravy Place 2 bullion cubes in the cup of hot water, dissolve. Add in gravy mix packet, mix well. Place browned meat over low heat and add gravy mixture stirring until well incorporated. Cover and simmer for 10 minutes. Layers Layer browned meat and gravy mixture in bottom of an 8×8 baking dish. Place corn or peas & carrots mix over meat layer. Layer prepared mashed potatoes over corn or peas and carrot mix , spreading to cover layer completely. Evenly brush milk over potato layer. Place sliced butter over top of mashed potatoes. This will make a golden brown crust over potatoes while baking in the oven. Place baking dish in oven for 20 minutes, to heat through. "Meal Prep for the next day. It tastes even better!" 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.

“It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup, and premade pie crust!” Chicken Pot Pie Servings – 4 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 bag of frozen mixed vegetables thawed 4 cups half of a whole roasted chicken or turkey, chopped 1 can 10.5oz condensed cream of chicken soup 1 jar chicken/turkey gravy 1 flakey pie crust or store bought Instructions: Heat oven to 375°F. Spray 9-inch pie plate or 8×8” baking dish with cooking spray. In a large bowl add vegetables, chicken and soup and stir to combine. Place pie crust over the top, crimping the edges into a scollop shape using your index finger on one hand and index finger and thumb on the other, pressing into one another. Bake uncovered 25 to 30 minutes or until crust is golden brown. "A great way to use up your leftover turkey from Thanksgiving!" 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.

"There’s nothing more satisfying than making a pie completely from scratch for a special occasion." Flakey Pie Crust Servings – 2 pie crusts Prep Time – 15 Minutes Cook Time – per pie recipe Ingredients: 2 and 1/2 cups all-purpose flour (spooned & leveled), plus more for shaping and rolling 1 teaspoon salt 6 Tablespoons unsalted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice cold water Instructions: Whisk the flour and salt together in a large bowl. Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal - pea-sized bits with a few larger bits of butter and shortening are ok. Do not overwork the ingredients. Measure 1/2 cup of water in a cup. Add ice. Stir it around. Measure 1/2 cup of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. Flatten between hands to form 2 separate disks. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days. After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough. When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected. Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. Proceed with the pie per your recipe’s instructions. Notes: Freezing Instructions: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe. "With the extra pie crust, I always make Cinna-Munchies . Filled with cinnamon, sugar, and butter. They are a hit with the kids and hubbies alike!" 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 Silky Smooth Creamy 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 was my childhood favorite and was baked every holiday just for me!" Silky Smooth Custard Pie Servings: 6 Prep Time: 15 Minutes Cook Time: 4 5 Minutes Ingredients: 1 (9 inch) unbaked pie crust 4 large eggs 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 cup heavy cream 1 1/2 cups milk 1/4 teaspoon nutmeg Instructions: Preheat oven to 375 degrees. In small bowl separate one egg white from egg yolk reserving both. Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes. In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk. Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean. Cool on a wire rack. Store in the fridge. Notes: If available use fresh ground nutmeg because it so full of flavor I pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the rack. Less chances of spillage. 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 29.4g | Protein 7.6g "Only six ingredients if you purchase an unbaked pie crust. I know... I know... what am I thinking.... Nana would never do such a thing. You are right, but times were different then, and there was not as much distraction then as there is now. And guess what... You can eat this for breakfast!" 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.

"Cheap, easy and delicious! Want a refreshing drink that is super delicious, cheap and easy? Yeah, I thought you would! Try out this recipe for your next gathering or make some for yourself, sit back and relax!" Tin Can Margaritas Servings: 6 Prep Time: 5 Minutes Ingredients: 1 12oz can frozen limeade concentrate concentrate (thawed) 1/2 can tequila or rum (measure using the limeade can), full can for a bigger buzz! - optional 1 12oz bottled of beer, your favorite choice Ice 2 medium limes, sliced or wedged Coarse rimming salt or sugar Instructions: In a large pitcher add the thawed limeade. Use the limeade can to measure out the tequila or rum, and squeeze in the juice of one lime and add to pitcher. Add ice. Use a lime slice to moisten the rims of your glasses and dip in salt or sugar. Add remaining lime slices to pitcher. Pour mixture over ice, add in lime slice and enjoy! Notes: Hint: For easiest mixing, let the lime concentrate thaw before using. Tip: If the lime flavor is too tart for you, you can add 1 can of water. "Want a frozen version? Add mix over a cup of ice, blend well. Rim glass with salt or sugar and add a slice of lime! Easy-Peasy lime sqeezy...(ok I one to many while writting this ...) and so DELICIOUS! Serve with my Buffalo Chicken Wings or Nachos for a party in your mouth!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Watching your figure? But craving something super delicious? Try this recipe! You can add so many toppings, whatever your heart desires. CWT's favorite is the Crustless Sugar Free Turtle Version…. Yum!" Crustless Vanilla Cheesecake Servings – 10 Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 3 8 oz. + 1 4 oz. Packages of Cream Cheese Full Fat 1 cup Artificial Sweetener Splenda 3 tsp Vanilla Extract 1/2 cup Sour cream 4 large Eggs 1 zest Lemon or Orange Optional Instructions: Preheat oven to 350. Lightly grease the bottom and sides of a 9″ spring-form pan and place on baking sheet. Place a water bath on bottom shelf of oven. (Fill baking dish with water halfway.) Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes. Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg. Pour the filling in prepared spring-form pan. Bake for 50-55 minutes or until puffy and lightly brown around the edges.(Picture came out a little darker than the actual cake did.) Let cool in oven for 30 minutes. (Middle will sink in while cooking). Remove from oven and let cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours. Overnight is even better! Nutrition: 1 Slice- Protein 6.64g | Calories 278 | Fat 26.70g | Carbs 3.31g | NET Carbs: 3.31g "With this crustless cheese cake you will never know it's healthier for you nor will you miss the crust!" 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.

“There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it!” Guinness Beer Bread Serves - 6-8 Prep Time – 5 Minutes Cook Time – 1Hour 3 Minutes Ingredients: 3 cups flour, sifted. 3 teaspoons baking powder (omit if using Self-Rising Flour) 1 teaspoon salt (omit if using Self-Rising Flour) 1/4 cup sugar 1 (12 ounce) can Guinness beer - Guinness will give you a richer color bread due to the caramel color of the stout. But you can use whatever you have on hand or your favorite works great too!) 1/2 cup melted butter (1/4 cup will do just fine) Instructions: Preheat oven to 375°F. Mix dry ingredients and beer. Pour into a greased loaf pan, pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. Recipe Notes: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. Variations: Garlic & Cheddar: add a cup of shredded cheese and two teaspoons of garlic powder for cheddar biscuit style bread. Scone: 2 cups of fresh blueberries, an additional 3/4 cup of sugar, (using 1/4 cup to sprinkle over top of melted butter) and 1 teaspoon vanilla extract for a scone style loaf bread. "This delicious loaf of bread is so easy to make and makes a great addition to any meal. Serve warm with a pat of butter, or slice and spread your favorite jam for breakfast. Either way, you are going to love it!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

Copycat Recipe "A complete copycat of your favorite Italian restaurant soup. Just add salad and bread sticks 🥖🥗🤭 !" Zuppa Toscana Soup “This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but, it will keep you coming back for more! This soup is irresistible!” Prep Time - 25 Minutes Cook Time – 1 Hour Total Time - 1hr 25 mins Ingredients: 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into ½ inch pieces. 1 large onion, diced. 1 tablespoon minced garlic 5 13.75-ounce cans chicken broth 6 potatoes thinly sliced. 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed. Instructions: Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and cooked sausage, heat through. Mix the spinach into the soup just before serving. "This soup is perfect for a cold fall day, grab your big fluffy socks, blanket and favorite book and snuggle up to this delicious bowl of soup that will warm the soul." 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 I was a child, my mother made this economical entree during the lean times. It never failed to fill up our hungry family of three. I made this for my kiddos as they were growing up, and they loved it as much as I did!” Hot Dogs & Rice Servings – 4 Prep Time – 10 Minutes Cook Time – 35 Minutes Ingredients: 1/2 cup chopped onion 1/2 cup chopped green pepper, optional 2 tablespoons vegetable or olive oil 3 tablespoons ketchup 1 cup uncooked white or brown rice 1 1/2 cups water, divided 8 hot dogs, cut into ½-inch slices - you can use turkey hotdogs as well 1 cup corn, optional 1 14.5oz can stewed tomatoes, undrained Instructions: In a large skillet, sauté onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add in 1 1/4 cups water, corn, and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender. 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.

"Tender, Juicy, Herby Goodness!" Roasted Pork Loin “If you're tired of dry and boring pork loin, then this is the recipe for you. Not only is this Roasted Pork Loin heavily seasoned with garlic, rosemary, sage, salt, and pepper, you can smother it in a tasty brown gravy. So, if you're looking for a way to use that boneless pork loin, this recipe will yield the perfect juicy and flavorful result that no one will be able to resist.” Servings – 6-8 Prep Time – 15 Minutes Cook Time – 2 Hours Ingredients: 3-4lb pork loin 4 garlic cloves Salt and pepper 5 tablespoons rosemary 2 tablespoon garlic powder 1 tablespoon sage 1/4 cup olive oil Instructions: Preheat oven to 350°F. Quarter garlic cloves and set aside. Mix garlic powder, sage, rosemary, salt and pepper in small bowl, add in olive oil, stir until combined; set aside. Pierce meat with a sharp knife in several places and press garlic cloves into the openings. Rub pork loin with the spice mixture. Set into an oven-safe pan. Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145°F. Remove roast to a platter and keep warm. Slice pork loin and serve with brown gravy. "This delicious meal had been in my family for years. I didn't change much. Add homemade mashed potatoes and a roasted veggie and you have a hearty meal! When you scoop a little mashed potato, a bite of vegetable, and a little chunk of meat... every bite still takes me back to childhood Sunday dinners!" 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 "Sauteed vegetables make a great pairing to any main course!" Sautéed Summer Veggies Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 medium-large zucchini, sliced 1/4" thick 1 medium-large yellow zucchini/summer squash, sliced 1/4" thick 1 medium yellow or purple/red onion, sliced 1/4" thick 1 12 oz package of frozen broccoli florets, thawed 10 cremini or white button mushrooms, sliced 1 tsp salt 2 tsp pepper 1/2 tsp garlic powder 1/2 1.0oz packet of dry ranch dressing mix 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 semi circle pieces. Slice mushrooms into 4 slices each. Place zucchini, onions, and mushrooms 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. Add in thawed broccoli. Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat 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.

"Enjoy making your own designed jewelry? Enjoy making gifts that are one of a kind? These are the perfect place to start if you are a beginner or extremely advanced. These beautiful rings are made with quality silver jewelry wire and glass stones, cat eye quartz or crystals. You will be completely satisfied and love your designs!" Equipment & Material: Mandrel 20 or 22 Gauge Jewelry Wire Remember the higher the gauge the thinner and weaker it will become. Stones of choice with hole through stones Instructions: Use wire cutters and cut off approximately 36″ of wire for this project. Place your wire around the ring mandrel. You will start your ring at about 1 1/2 sizes larger than you want the finished size to be. To make the band of your ring, you will leave about 6″ of wire on one side, wrap the longer side around the mandrel about 3-4 times. You can wrap it more or less depending on your preference. Twist the two wires around each other. Wrap the shorter wire around the band wires about 4 times. This will help hold the wires while making the ring. Leave the remainder for now. You may want to keep placing your ring on the mandrel throughout the process to make sure you will end at the size you want. After this step you will probably loose 1/2 a ring size. It will continue to get smaller as you make the ring. Place the crystal or stone on the longest wire and bring it down close to the band of the ring. To avoid your setting from being really tall, try to keep multiple stones close to the band. Wrap the wire around the stone and under the band, bring it back up. If you want to go around the stone again you can. At this point you need to be creative and make your own design. There really is not a wrong or right way. Continue to add additional stones at this point if you choose. Wrap around the stones and occasionally go under the band to add more strength. Your ring can have as little as one stone or as many as you want. It is up to you! Once you are finished adding your stones, wrap the longer wire around the band 3-4 times, close to the setting. Cut the wire once you are happy with how it looks. You many use the flat nose pliers to help keep the coil tight and press the cut wire close to the band. Move now to the shorter wire and repeat the previous step, making both sides match if possible. Your ring is finished now and ready to be worn. This is very easy to do and makes fun accessory jewelry and a wonderful gift to give someone! Round 8MM Sapphire Glass Crystal Stone Round 8mm Silver Metal Stone Square 10mm Green Glass Princess Cut Crystal Stone Round 6mm Pink Cats Eye Stone Oval 16mm Orange Marbled Stone Round 8mm Clear Crystal “Diamond Style” Stone

"These orange cupcakes taste like creamsicles, one of our childhood favorite treats!" Orange Dreamsicle Cupcakes Servings: 18 Cupcakes Prep Time: 15-20 minutes Cook Time: 20 minutes Ingredients: Cupcake Batter: 1 (15.25 ounce) white cake mix, (orange cake mix if you have access to it & omit the orange jello powder) 1 (3.4 ounce) box cream cheese pudding mix powder 1 (3 ounce) box orange jello powder, divided 1/3 cup vegetable oil 1¼ cups orange juice 4 large eggs 2 teaspoons orange extract Creamsicle Frosting: 1 ( 8 ounce) cream cheese, softened 1/2 cup unsalted butter, softened 2 1/4 teaspoons vanilla extract, *divided 5-6 cups powdered sugar 1 teaspoon orange zest optional: orange gum drops or orange slices Instructions: Cupcake Batter: Preheat oven to 350°. Line cupcake pans with liners and set aside. RESERVE 2 teaspoons of the orange gelatin powder and set aside. To a medium mixing bowl add the cake mix, pudding dry mix, remaining orange gelatin powder, oil, juice, eggs and orange extract. Beat until light and fluffy (do not over mix) Fill cupcake liners 3/4 full ( to keep things uniform, I like using an ice cream scoop) Bake 18-20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely. Creamsicle Frosting: In a medium bowl, combine the cream cheese and butter. Beat until light and fluffy (about 3 minutes). Add 2 teaspoons vanilla extract and powdered sugar. Mix to combine until light and fluffy. Place one fourth of the frosting into a smaller bowl, add the remaining 1/4 teaspoon of vanilla, mix to combine; set aside. To the remaining frosting (still in the mixing bowl) add the *reserved gelatin powder and orange zest. Mix to combine making sure to scrape the sides of the bowl. Fill a small piping bag fitted with a Wilton 4B tip with the vanilla frosting. Fill a large piping bag fitted with a Wilton 1A tip with the orange frosting. Pipe a swirl of the orange frosting on each cupcake. Add a small amount of the vanilla frosting to the center of each cupcake. Add a gumdrop or orange slice on top for garnish. "Growing up the combination of orange and vanilla was an ice cream truck staple and my favorite! There’s just something about the sharp taste of orange paired with the creamy taste of vanilla that go perfectly together.... Remember running your little legs off to get to the truck before it left!?..." 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.

"Tender green beans are tossed in a delicious creamy sauce, cheese, crispy onions, and baked with even more crispy onions until hot and bubbly." Classic Green Bean Casserole Servings: 8 Prep Time: 10 minutes Cook Time: 40minutes minutes Ingredients: 4 cups frozen cut green bean defrosted (see notes for canned or fresh beans) 10 1/2 ounces cream of mushroom soup 1/2 cup milk 1 teaspoon soy sauce 1/2 teaspoon black pepper 1/4 teaspoon seasoning salt or to taste 1 1/2 cups crispy fried onions divided Instructions: Preheat oven to 350°F. If using fresh or frozen green beans, boil just until tender crisp. Combine soup, green beans, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese (if using) in a casserole dish. Bake uncovered for 30-35 minutes or bubbly. Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden. Notes: Green Beans: Canned, fresh, or frozen beans work in this recipe. In place of frozen beans, you can use either of the following: drain 2 (14 ½ ounces each) cans of green beans 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes Optional Additions: 1 ½ cups shredded cheddar cheese (favorite!) fried mushrooms, onions, garlic, and/or shallots Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time. "To some, this dish is the highlight of any holiday table. Plus, it counts as a vegetable in the middle of all those starchy sides…. wait, that means it counts for two veggies... Right?!" 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.

“Simple and delicious! Manga Molto Bene`!” RI Style Classic Marinara Sauce Serves: 2 Quarts PrepTime: 15 Minutes Cook Time: 30 Minutes Ingredients: 1/2 cup extra-virgin olive oil 2 large cloves garlic thinly sliced. Two 28-ounce cans crushed San Marzano tomatoes with their juice. 2/3 cup red wine Two 14.5-ounce cans diced tomatoes with their juice. 1 teaspoon kosher salt 1 sprig fresh basil, plus 1/2 cup loosely packed basil leaves, torn into small pieces. Instructions: Heat a large, heavy pot over medium-high heat. Add the oil and heat until shimmering, almost smoking. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, wine, salt, and basil sprig. Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes. Adjust the seasoning with more salt, if necessary, and stir in the basil leaves. Use the sauce in many other dishes, toss with the pasta of your choice or use as a dip for fried foods. Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. "Meet the marinara sauce recipe of my dreams! Through the years I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara in multiple ways. This version is my favorite and has been for many years now!" 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.