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"A delicious addictive sweet and salty snack that is a great addition to any family's traditional holiday setup. Set out on your picky table, for a before dinner snack, individually wrap a serving and decorate for a cute little favor for your guests to bring home, or for a back to school lunch box snack!" Autumn Hash Mix Servings – 12 - 1 1/2 cup servings Prep Time – 10 Minutes Cook Time – 0 Minutes Ingredients: 1 15oz Bag Mini pretzel twists Salted 1 7.5 oz Bag Bugels crispy corn snacks 1 12.1 oz Box Cinnamon Chex cereal or any flavor of your choice 1 15 oz Bag Reese's Pieces peanut butter candy or M&M chocolate candies 1 11 oz Bag Candy corn 1 11 oz Bag Autumn Mix candy Instructions: In a large bowl add entire bag of pretzels, cereal, and bugels. Gently mix until combined. Using your hands works best. Add in each entire bag of reese’s pieces, candy corn and autumn mix candies. Stirring gently, mix until well combined. Place in decorative serving dishes, or individual serving containers of your choice. Notes: Autumn shaped candy can be replaced by the holiday candy you are making these for. Did you know candy corn is now made for every holiday with color changes? Yup! You read that right! You can find them in your holiday candy isle at your local Walmart or grocery store. Makes a great favor for your dinner table or send it to school for your little one’s holiday party. *(Due to peanut allergies replacing the Reese’s Pieces with M&M’s is a safer choice for school parties.) "I made the decorated bags (below) for my office Thanksgiving dinner (hence the “Happy Works-giving” tag) as a favor for everyone to snack on later. They enjoyed 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.

Keto / Low Carb / Sugar Free "Healthier version of my original peanut butter cookies. These peanut butter cookies are delicious, and you will NOT miss the sugar at all, or the flour." Peanut Butter Cookies Servings – 12 Prep Time – 8 Minutes Cook Time – 12 Minutes Ingredients: 1 large Egg 1 cup Splenda; or your favorite sugar substitute 1 tsp Baking powder 1/2 tsp Vanilla 1 cup Creamy or chunky peanut butter 1 tsp Water 1/4 cup Sugar Free mini chocolate chips, optional Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute. Add the peanut butter and water and mix until well incorporated. The mixture will be dry; just make sure the peanut butter is blended in with the other ingredients. Add in optional chocolate chips. Measure out a heaping teaspoon of batter for each cookie, roll in between hand making a walnut sized ball and place on prepared baking sheet. Then using a fork, make indentations into each cookie using the back of the fork rungs. Tip: Spray the fork with cooking spray so it doesn’t stick to the cookie. Bake 12-14 minutes until cookies feel firm and are slightly browned. Leave on cookie sheet to cool slightly to prevent breaking. Transfer the cookies to a baking rack and cool completely. "Add Chocolate Chips and these taste just like the loved Peanut Butter Cups candy we all love!" 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. Ours was a Crustless Sugar Free Turtle Version…. Yum!" Crustless Vanilla Cheese Cake 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 / Fiber 0.00g / 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.

Keto / Low Carb / Sugar Free "This ice cream is so good, and no fancy ice cream makers are needed. Just shake… shake… shake and freeze!" Mason Jar Ice Cream Peanut Butter Chocolate Chip Servings – 1 Prep Time – 5 Minutes Chill Time – 3 Hours Ingredients: 1 mason jar with lid or any container with a tight lid 1 cup heavy whipping cream 2 tablespoon granulated sugar substitute 2 tablespoon peanut butter 1 tsp vanilla Extract 2 Tbsp sugar free chocolate chips, optional Instructions: Combine all ingredients in a mason jar. Tightly secure the lid. Vigorously shake for 5 minutes until the liquid doubles in size and you no longer hear a liquidy sound. Place in the freezer for at least 3 hours to harden. Notes: Tip: Leave out on the counter to defrost for 15 min to bring to the creamy consistency for devouring! Nutrition Info: 242 Calories / 3g Protein / 23g Fat / 1g Fiber / 11g Total Carb / 3g Net Carb "Mix and match your flavors. Play with your food the possibilities are endless!" 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 homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!” German Chocolate Cake Servings – 15 Prep Time – 30 Minutes Cook Time – 45 Minutes Ingredients: For the Chocolate Cake: 2 cups granulated sugar 1-3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup buttermilk 1/2 cup oil vegetable or canola oil 2 teaspoons vanilla extract 1 cup boiling water For the Coconut Frosting: 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 cup butter 3 large egg yolks 3/4 cup evaporated milk 1 Tablespoon vanilla extract 1 cup chopped pecans 1 cup shredded sweetened coconut For the Chocolate Frosting: 1/2 cup butter 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract Instructions: Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely. For the German Chocolate Frosting: In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. For the Chocolate Buttercream Frosting: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla. Cake Assembly: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake. Notes: *If baking at high altitude add 3 tablespoons extra flour. Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you’re ready to frost the cake, to give them time to come to room temperature. Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving. "This is my hubby's favorite cake. He get's one every year for his birthday!" 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 "Need a cracker with out all the carbs? Crispy, crunchy, dippable snack? Look no further!" Flax Seed Crackers Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: 1 cup flax seeds 1/2 cup water 1/2 tsp garlic powder 1/4 teaspoon salt 5 tbsp everything but the bagel seasoning, optional for topping Instructions: Add flax seeds, water and seasonings to a mixing bowl. Mix until seasoning is evenly distributed. Cover and place in the refrigerator for 12-18 hours. Overnight is even better. When ready to bake, remove flax seed mixture from refrigerator and mix seasoning in again. (it tends to rise to the top, mixture will be thick almost pastey) Place flax seed mixture on a sheet of lightly sprayed parchment paper. Place another piece of parchment paper on top and roll out. Mixture will be very sticky. Make them as thin as you’d like. The thinner you get them the crispier they will be. Bake at 275 for 50-60 minutes with the parchment paper on. Remove parchment paper for last 10 minutes of baking. Make sure it is crispy and all moisture is gone. Allow to cool for 10 minutes. Break into pieces and enjoy! "Serve with whipped cream cheese, humus, sliced cheeses or even spread with a little butter! I topped them with the Keto Cheese Cracker Crisps recipe!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Keto, Low Carb friendly and Sugar Free! How can this be dessert for a diet!" Whipped Berry Vanilla Dessert Servings – 2 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 cup Heavy whipping cream 8 oz Cream cheese 1 tsp Liquid stevia 2 tsp Vanilla extract 1 cup Strawberries (Sub any fresh fruit of your choice) Sliced Instructions: In a medium bowl whip cream, cream cheese, liquid stevia and vanilla extract on high speed of mixture until soft peaks form. Scoop into dessert dishes or small Pyrex glass bowls, layer with strawberries. Repeat twice making two dessert servings. Nutrition: 4.45 carbs per dessert 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 "These are a lighter and healthier version of my popular Chocolate Chunk Chip Cookies. Low-Carb, Sugar Free and Keto Friendly!" Chocolate Chunk Walnut Cookies Servings – 18 Prep Time – 10 Minutes Cook Time – 13 Minutes Ingredients: 1 1/4 cup almond flour 1 tbsp coconut flour 1 1/2 tsp baking powder 1/8 tsp sea salt, optional 2/3 cup sweetener of choice: coconut sugar for paleo or Swerve sweetener for low carb or other low carb granulated sweetener equivalent 5 1/2tbsp butter room temp 1/2 tbsp molasses optional 1 tsp vanilla extract 1 large egg 1/2 cup paleo chocolate chips or sugar free chocolate chips for low carb or chopped low carb chocolate bar 1/4 cup chopped walnuts, optional Instructions: Preheat oven to 325 degrees, and line 2 baking sheets with parchment paper or you can grease them. In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well incorporated. Add egg, molasses, and vanilla extract to mixing bowl and mix well. In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Stir until combined. Add the dry ingredients to the wet ingredients and mix in until combined. Fold in chocolate chips and walnuts. Place tbsp size spoonfuls across cookie sheet 1 ½ inches apart. Bake for 12 to 15 minutes, or until cookies are browned on the bottoms. Remove and cool for at least 25 minutes or longer, or until cookies firm up and set. "Serve warm with a big ice-cold glass of almond milk for dunking!" 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, Keto and Healthy Option "Craving Italian? Pasta? Sauce? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!" Baked Spaghetti Squash Parmigiana Servings – 2 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: 1 Large yellow spaghetti squash 16oz jar Your favorite choice sauce, if looking for the keto and low carb options watch for sugars and carbs on the labels. Not all sauces are equal. 1 tsp butter salt to taste pepper to taste 1/2 tsp garlic powder olive oil 8 oz shredded mozzarella cheese chopped fresh parsley optional Instructions: Preheat oven to 350 degrees. Cut squash in half, lengthwise. Remove inside seeds, and piff using a spoon to scrap starting from edges moving inwards. Sprinkle with salt, pepper and garlic. Drizzle with olive oil. Place both halves of squash cut side facing down. Bake for 40 minutes at 350 degrees. Remove from oven, let sit for 5 minutes. Using two forks, starting from each edge working inwards, scrape and shred squash. It will form spaghetti like strands. Add butter, and plate shredded squash. Place as much or as little sauce desired. Sprinkle with mozzarella shredded cheese. Sprinkle with parsley (optional). "Add grilled chicken breast, precooked chicken tender strips for chicken parmigiana, browned ground sausage or beef for a meat sauce, or remove sauce completely and add in sautéed shrimp and butter sauce for a scampi style meal... Recipe coming soon!" 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.

Sautéed Mushrooms and Onions "Tell your other half it's time to fire up the grill cause you're having steak tonight!" Grilled Sirloin Steaks with Mushrooms and Onions Servings – 4 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: Steaks: 2 8oz sirloin steaks or cuts of your choice 1 tbsp garlic, mined or grated 2 tsp salt 1 tbsp black pepper Garlic Butter: 1/2 stick butter softened 1 tbsp garlic powder 1/8 cup parsley, chopped Mushrooms and Onions (This part is completely optional, but my favorite!) 1 large yellow onion, sliced into rings 1/2" thick 2 cups button or cremini mushrooms, sliced 1/2 stick butter Instructions: Garlic Butter Bring butter to room temperature. In a small bowl add all ingredients and mix until well combined. Let sit for 15 minutes or overnight for flavors to marry. Steaks Preheat grill or frying pan. Mix all dry seasonings together. Wash and pat dry each steak. Sprinkle each steak on both sides generously with seasoning mixture. Mushroom and Onions Topping Grill for 10 min each side for a medium-rare steak. (or cook to your definition of perfection.) Let sit, covered for 8 -10 minutes before slicing. This keeps the juices flowing and makes the steak moist. In a small sauce pan, melt 1/2 stick butter add in onions. Sauté until translucent. Add in mushroom slices. Cook, stirring occasionally until mushrooms are soft and flexible. Pour over set steaks and add tablespoon of prepared garlic butter on top to melt in immediately before serving. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Easy Samoa Brownies are inspired by the famous girl scout cookie. Made with a chocolate brownie base and topped with caramel and toasted coconut… Oh My! They look (and are) messy, but that is because they are delicious!... Grab the napkins!" Samoa Brownies Servings – 9 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 Boxed Brownie Mix Prepared according to boxed directions 2 Cups Sweetened Coconut Toasted 1 Cup Toasted Nuts of Choice Pecans, Almonds, Walnuts, etc., optional 1 Cup Semi Sweet Chocolate Chips 1 Cup Caramel Topping Instructions: Pre-heat oven to 350 degrees. Spray 9×9 pan with non stick cooking spray. Prepare and bake brownie mix according to boxed directions and ingredients. Toast sweetened coconut in frying pan over medium-low heat, stirring constantly until golden brown. Set aside to cool. Toast nuts in frying pan on medium to low heat, tossing occasionally, until aromatic. Remove and cool. Pour coconut to a mixing bowl, add in 1/2 cup of room temperature caramel topping. Mix until well combined. Add in nuts and chocolate chips. Mix to combine. Pour coconut caramel mixture over top of cooled brownies. Let set for 1 hour. Cut brownies into 9 bars, place each brownie of a flattened cupcake liner. Store at room temperature in airtight container for up to 3 days… If they last that long! "If it's not Girl Scout Cookie season and you have a craving for the famous Somoa or "Caramel Delights" cookies... These are 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.

"A delicious mini twist on an original loaf style meatloaf. Hubby came up with this neat idea" Meatloaf Cupcakes Servings – 6 Prep Time – 15 Minutes Cook Time – 1 Hour 10 Minutes Ingredients: Meat Patty (Cupcake Base) 2lbs 80/20 ground beef 1 1/2 cup Italian style bread crumbs 2 large eggs 1 tbsp garlic powder 3 tbsp black Pepper 1 cup ketchup 1/2 set aside for topping Mashed Potatoes (Frosting) 1/2 cup prepared mashed potatoes, or you can use any style you like. Green Beans (Sprinkles) 1 14.5oz can French style green beans heated Instructions: Beef Patty (Cupcake Base) Preheat oven to 350 degrees. In a large mixing bowl, add ground beef. Add bread crumbs, eggs, 1/2 cup ketchup, garlic powder, and black pepper. Mix well to incorporate all ingredients. Split mixture into 6 even sections. Roll into ball between hands. Place mixture ball in mini cake pans, or flatten into 1″ thick patty shape and place on sheet pan. Place a tablespoon of remaining ketchup on top of each beef patty. Spread to edges of each patty. Place pan in center of oven on middle rack. Bake for 1 hour for a medium well consistency. Remove from oven and let cool for 10 minutes. Remove beef pattys (cupcake base) from pan, place on serving dish. Cupcake Construction Place mashed potatoes in a ziplock bag, squeezing potatoes to one corner of the bag. Snip off 1/2″ of the corner. This will make your pastry bag for your “Frosting” of the “cupcake”. In a circular motion, starting on the outer side edge of one patty moving inwards, squeeze bag gently to frost your “cupcake” building a pyramid shape moving inward to the center of patty. (You may frost “cupcake” using an ice cream scoop or knife to add potatoes to meat patty, shaping them into cupcake form.) Next, add a pinch of heated green beans to tops of potato “frosting” for "sprinkles" decoration. Enjoy your savory protein packed cupcakes! Nutrition: 572 Calories | 26g Protein | 34.25g Carbs | 28.25g Net Carbs | 24.3g Fat 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 "Love tuna? Looking for a new way and cut the carbs? Look no further! Delicious, filling and so satisfying." Tuna Melts Servings – 4 Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 2 5 oz cans white albacore tuna in water, drained 1/2 cup celery, minced 1/4 cup onion, minced 2 1/2 tablespoons mayo freshly ground black pepper to taste 1 dash hot sauce, optional 4 low- carb tortillas 1 tablespoon unsalted butter softened 8 slices harvati or munster cheese or your favorite cheese 2 scallions chopped Instructions: Preheat the broiler and place medium frying pan over low heat. In small bowl, stir together the drained tuna, celery, onion and mayonnaise and hot sauce with a fork until well blended. Season with pepper to taste, set aside. Spread tortillas with butter. Place tortilla in frying pan. Toast in frying pan until golden and crispy. Divide the tuna mixture among the 4 toasts, spreading evenly to cover. Top each sandwich with 2 slices of cheese. Place under broiler for 1-2 minutes watching carefully not to burn. Sprinkle with chopped scallions, serve immediately. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Low Carb / Sugar Free Option "Delicious healthy alternative that you would never tell the difference!" Turkey Tacos Servings – 10 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: Ground Turkey 3lbs ground turkey 1 tbsp black pepper 1 tsp salt 1 tbsp garlic powder 1 tsp chili powder 2 tsp paprika 1 packet sazon Spanish seasoning 1/4 cup water Topping Tacos (Assorted toppings of choice. We chose the following.) Shredded lettuce Diced tomatoes Sliced black olives Sliced or mashed avocado Sour cream Shredded cheddar cheese Taco sauce Taco shells Lowcarb tortillas Instructions: Preheat a large skillet on medium-high heat. Add in ground turkey. Chop and break up ground turkey, season with garlic, salt, pepper, sazon, chili powder, and paprika, mix well. Stirring occasionally, cook until browned. Add in water, lowering heat to a simmer. Stir occasionally until water evaporates and meat thickens slightly with a “sauce” look. Assemble tacos adding ground meat to shells and tortillas topping with your choice of toppings. Make a double layer taco by adding shredded cheese to a tortilla and placing in microwave for 20 seconds to melt. Add a hard taco shell to one half of tortilla folding other half over shell. Fill with your choice of toppings. "If you prefer hard shell tacos, play with your food and change it up! Remember this will change the macro numbers from the low carb tortillas originally in this recipe." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto and Low Carb Option "Delicious, and protein filled. You can even make it spicy. Try this simple easy recipe for your next lunch box meal!" Egg Salad Servings – 2 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 4 large hard boiled eggs 2.5 tbsp mayonnaise 1-2 tbsp scallions chopped 2 stalks of celery, chopped 1/2 tsp salt to taste 1/4 tsp black pepper to taste Try is kicked up a notch: 1 tsp sriracha or more if you like it really spicy, optional if you like things spicy Directions: In medium sauce pan, place in eggs. Add water 1/2 way or until eggs are completely covered. Bring water to a boil over medium heat. Cover and remove pan from heat, let sit for 12 minutes. Run cold water over eggs until they are cool to the touch or cool enough to handle. Crack and peel eggs. Chop the eggs up into small chunks and add to a bowl. Dice celery into small pieces. Add the mayo, celery, scallions, salt and pepper, and optional sriracha, combine. Serve immediately or refrigerate until chilled to liking. Store in a sealed container in the fridge up to 4 days. "This salad is great served ice cold wrapped in Low Carb Tortillas with crispy lettuce and garden tomato slices. Make a great Keto and Low Carb lunch." 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 / No Added Sugar "Such a super simple recipe for those overripe bananas that we all end up having laying around. 3 Ingredients for the main recipe and of course I splurge and added more!" Banana Oat Walnut Cookies Servings – 12 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 cup Oats 3 tbsp brown sugar sweetener, optional 2 large overripe bananas if they are large, 1 might be enough 1 tsp vanilla 1/4 cup sugar free chocolate chips 1/4 cup chopped walnuts or pecans, optional Instructions: Preheat the oven to 350°F. Mash bananas with a fork. Add in vanilla and sugar, mix well. Stir in oats until combined. Add in chopped nuts and chocolate chips. Spoon or cookie scoop the cookies onto lined baking tray. Bake for about 15 minutes. "If you feel the mixture is too dry, you could add a splash of milk of your choice, but usually you don’t need it. It could also be a sign, that your bananas were too small, so if you have some leftover banana, you could also just add more banana." 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 "Who says because you are on keto you can't have desert??? Not I! These delicious chewy chocolatey brownies are a great way to end your day of ketoisim!" Avocado Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 4 large eggs 2 ripe avocados 1/2 cup butter melted 6 tablespoons unsweetened peanut butter 2 tsp baking soda 9 tsp stevia 1/2 sugar free chocolate chips 1/2 unsweetened coconut flakes 2/3 cup unsweetened cocoa powder 2 tsp pure vanilla extract 1 tsp kosher salt Instructions: Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except chosen toppings. Blend until smooth. Transfer batter to prepared baking pan. Smooth top with a spatula. Top with chocolate chips and coconut. *(Or other chosen toppings) Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving. Cool on counter for 30 minutes. Slice into 12 squares. Soft and Fudgey on the inside. Notes: Add 1-2 tsp of peppermint extract for a Chocolate Mint brownie. Add smashed sugar free peppermint candies for a Christmassy topping. *Topping examples: Unsweetened coconut flakes, sugar free chocolate chips, flaked salt, softened cream cheese, or sugar free jam (Flavor of choice swirled in) CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free / Gluten Free "Taking a classic Portuguese bread (a tradition in my family) and making it a healthy version. Light fluffy and full of flavor!" Sweet Oopsie Rolls Servings: 6 Prep Time: 10 Minutes Cook Time: 25 Minutes Ingredients: 8 large eggs, separated 1 teaspoon cream of tartar 4 ounces low-fat cream cheese 1/2 teaspoon sea salt 1 tablespoon sweetener of choice 1 teaspoon vanilla extract, or your favorite flavor Instructions: Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the sweetener, vanilla and salt. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets. Cool completely. Serve with tea or coffee for a sweet treat! Notes: Store in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking. Nutrition: Calories: 36kcal | Carbohydrates: 0g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 167mg | Potassium: 63mg | Sugar: 0g | Calcium: 18mg | Iron: 0.3mg "Try different flavors by adding cinnamon, or pumpkin pie spice. You adjust to mate your dishes. Spread on butter with a little sugar free jam, cream cheese, use two slices for breakfast sandwiches or eat as 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.

Low Carb / Sugar Free "A delicious way to have the tastes you love without all the carbs! A protein bowl if you will." Taco Bowl Servings – 3 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Ground Turkey 3 lbs Ground Turkey or Beef 1 tbsp Black pepper 1 tsp Salt 1 tbsp Garlic powder 1 tsp Chili powder 2 tsp Paprika 1 Packet Sazon Spanish seasoning 1/4 cup Water Toppings (Assorted toppings of choice. We chose the following.) Shredded lettuce Diced tomatoes Sliced black olives Sliced or mashed avocado Pico De Gallo Sour cream Shredded cheddar cheese Taco sauce Instructions: Preheat a large skillet on medium-high heat. Add in ground turkey. Chop up, season with garlic, salt, pepper, Sazon, chili powder, and paprika, mix well. Stirring occasionally, cook until browned. About 10 minutes. Add in water, lowering heat to a simmer. Stir occasionally until water evaporates and meat thickens slightly with a “sauce” look. Assembly, place ground turkey into a medium sized bowl, top with shredded cheese, and add your choice of healthy low-carb toppings. 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.

“East Coast Comfort! This fall treat was made every Sunday through the months of September and October after a weekend of apple picking. What a delicious way to spend the autumn months!” Papa's Apple Crisp Servings – 8 Prep Time – 20 Minutes Cook Time – 60 Minutes Ingredients: 6 apples, cut into 1/2” thick slices. (Northern - Courtland, Macintosh, or Gala ~ Southern - Granny Smith, Honey Crisp or Gala) 3 tbsp sugar 2 tsp cinnamon Topping 1 cup flour 1 cup sugar 3/4 cup melted butter, cooled. 1 egg 1 tsp vanilla pinch of salt Optional Vanilla Ice Cream Caramel Sauce Whipped Cream Instructions: In a 10" pie plate or 8x8” baking dish layer apple slices. Mix the sugar and cinnamon and sprinkle over the apples, toss to coat. In a small bowl mix together flour, sugar, melted butter, egg, vanilla and salt until well combined. Pour mixture over apples. Spread over apples evenly. Bake at 325°F for 1 hour until golden brown. 5 minutes extra, depending on how crisp and golden you want the top crust. Cool to room temperature. Serve with French vanilla ice cream, drizzled with caramel and or whipped cream for A la mode. Notes: Try using fresh or canned peaches, or even cherry pie filling for twist. "If you feel the mixture is too dry, you could add a splash of milk of your choice, but usually you don’t need it. It could also be a sign, that your bananas were too small, so if you have some leftover banana, you could also just add more banana." 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.

Italian Fried Cookies also knows as Chiacchiere Napoletane. (Pronounced: Wan-dee) “These are a "not too sweet" dessert cookie. They also have the distinction of being one of the most popular Italian cookies. And are really fun and pretty easy to make.” Italian Quandi Crostoli Servings – 40 cookies Prep Time – 30 Minutes Cook Time – 5 Minutes Ingredients: 12 eggs 1/2 cup butter or oil 1 teaspoon baking powder 1 teaspoon vanilla 1/4 cup white wine, amaretto or brandy 6 cups flour canola oil for frying Instructions: Beat all wet ingredients, eggs, butter, wine, and vanilla in a bowl until creamy. Add flour, baking powder until dough is the right consistency to roll out. Roll out on floured board, as thin as possible., try not to over flour the board as they will get dry and tougher, (just lightly floured). Cut into a strip using a pastry cutter and tie in bows or twist like a ribbon, (a cutter with fluted edges works well and looks prettier) Fry in around 3 inches of oil or deep fryer on medium heat, until golden brown, drain on a dish lined with paper towels. These should be light and golden not dark and they also float to the top, they take around 1 or 2 minutes on each side. Cool sprinkle with powdered sugar. "If you feel the mixture is too dry, you could add a splash of milk of your choice, but usually you don’t need it. It could also be a sign, that your bananas were too small, so if you have some leftover banana, you could also just add more banana." 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 cookie that looks like you slaved away in the kitchen for hours. Great addition to any party, dinner or holiday cookie tray. Chewy, chocolatey and brownie like all in one!” Chocolate Caramel Stuffed Cookies Servings – 24 Prep Time – 8-12 Minutes Cook Time – 24-30 Minutes Ingredients: 1 box of chocolate cake mix 1/3 cup oil 2 eggs chocolate covered caramel candies, unwrapped. colored candy sprinkles, optional Instructions: Heat oven to 350°. Prepare baking sheets with parchment paper. Combine cake mix, oil and eggs. Blend well until dough ball forms. Chill for 30 minutes if desired to help from spreading. Place a chocolate covered caramel candy in the center of a piece of cookie dough, fold the dough in a ball around the candy. Roll into a ball. (If dough is to sticky depending on your climate, use oil on your hands for rolling.) Roll tops of cookie dough balls in colored sprinkles if desired. (This is optional but adds a festive touch!) Place on cookie sheet 2″ apart. Bake 8-12 minutes, until slightly soft. Cool for 1 minute and remove from cookie sheet. (Makes 2 dozen cookies) CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

“This recipe was one of my favorites from one of those plastic spiral bound cookbooks that my mom received from a church fundraiser in the 80’s. Kids love it, grown-ups love it…this pumpkin bread is hard to beat!” Pumpkin-Ginger Loaf Servings: 2 Loaves Prep Time: 20 Minutes Cook Time: 1 Hour & 10 Minutes Ingredients: 2 cups all-purpose flour, spooned into measuring cup and leveled. 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 sticks unsalted butter, softened 2 cups sugar 2 large eggs 1 (15-oz) can 100% pure pumpkin 1 1/2 tablespoons molasses 1 cup golden or regular raisins (optional) 2/3 cup walnuts or pecans, chopped (optional) powdered sugar, optional garnish Instructions: Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or spray pans using Baker's Joy. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add molasses and stir to combine. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled-- that's okay. Add the flour mixture and mix on low speed until combined. Add in optional nuts and or raisins. Mix until well combined. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. Sprinkle with powdered sugar. Notes: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.