top of page

 Search Results...

367 items found for ""

  • Sweet and Spooky Pumpkin Seeds

    "These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds." Sweet and Spooky Pumpkin Seeds Servings – 2 Cups Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 3 tablespoons white sugar 1/4teaspoon cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 pinch cayenne pepper 2 cups raw whole pumpkin seeds, washed and dried cooking spray 2 teaspoons salt, or to taste 1 tablespoon olive oil 2 tablespoons white sugar Directions: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool. "A great treat to make while the kiddos are carving all those pumpkins. No waste!" 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.

  • Spinach Dip Bread Bowl

    "Spinach dip is the perfect party appetizer. Made with just five shortcut ingredients, this creamy and flavorful spinach dip recipe will quickly become a favorite among your friends and family." Spinach Dip Bread Bowl Servings – 6 Prep Time – 15 Minutes Chill Time – 5 Hours to overnight Ingredients: 1 - 16 ounce container sour cream 1 cup mayonnaise 1 - 10 ounce package frozen chopped spinach, thawed and drained as much as possible 1 - 4 ounce can water chestnuts, drained and chopped 1 1.4oz package dry vegetable soup mix 1 loaf round sourdough, pumpernickel, or marble bread Instructions: Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator 5 hours, or overnight, which is best for the flavors to marry. Slice off the top of the round bread loaf and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping, place around bowl on serving platter. "I have made this for every party or event I have ever thrown. It's always a hit! The entire family will love this flavorful spinach mixture served in a tasty bread bowl. Great to bring to a cookout or tailgate party!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Cake Ball Truffles

    "Cake balls are a welcome addition to any gathering, and they make super cute party favors as well. This basic recipe formula can be changed up into tons of fun flavor combinations." Cake Ball Truffles Servings – 20 Prep Time – 30 Minutes Cook Time – 35 Minutes Chill Time - 30 Minutes Ingredients: 1 - 15.25oz package yellow cake mix + ingredients from directions on package 1 - 16oz container prepared chocolate frosting 1 - 14oz bag chocolate candy melts or 1 - 12oz bag of milk chocolate chips (white chocolate is also an option.) 1 tablespoon multicolored candy sprinkles, or as needed (optional) Directions: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour. Crumble cooled cake into a large bowl. Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes. Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet. Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds. Gently dip balls into the melted chocolate to coat using a fork. Tap on the edge of the bowl to remove excess chocolate. Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake truffles, melting more candy melts as needed. Notes: You can use any flavor or brand of frosting or boxed cake mix for these cake pops. Switch this up for holidays, birthday parties and even baby showers. Play with your food! Red Velvet Funfetti Chocolate Lemon Strawberry Devils food Carrot Cake Vanilla Cake German Chocolate Cake Orange Dreamsicle Cherry Mix in peanut butter Mix in sprinkles Follow the instructions on baking your cake according to the package directions. "Cake balls are such a fun and festive dessert, and they’re almost too pretty to eat! I love making cake balls because they’re a total crowd pleaser, both kids and adults alike adore them. They are a great addition to any party. Make great gifts and a perfect filler for holiday cookies trays!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Easy Stuffing

    "A quick and easy stuffing with a holiday taste for a quick weeknight meal! 5 simple ingredients and for only $.50 a serving" Easy Stuffing Servings – 4 Prep Time – 2 Minutes Cook Time – 10 Minutes Ingredients: 1 box of stuffing mix with seasonings 1 teaspoon sage 1 teaspoon thyme 1/4 cup butter or margarine 1 1/2 cups chicken stock or broth Directions: In a medium saucepan bring broth, margarine or butter, and seasonings, to boil. Stir in stuffing mix; cover. Remove from heat. Let stand 5 min. Fluff with a fork and serve. "I love homemade holiday stuffing, and it's a process to make. Sometimes I crave the kind that comes in a box. This recipe is like getting the best of both worlds for pennies!" 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.

  • Cinnamon Crunch Cookies

    Copycat Recipe "This cinnamon cookie features a cinnamon sugar cookie, cream cheese frosting, and a topping of cinnamon crunch cereal. Roll these cookies in a combination of cinnamon sugar before baking, frost, and sprinkle with sweet crunchy breakfast cereal!" Cinnamon Crunch Cookies Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cinnamon Sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon Cookies 1 - 15.25oz package spiced cake mix 1/2 cup vegetable oil 2 large eggs Frosting 6 ounces regular full fat cream cheese 3 tablespoons unsalted butter 1 1/4 cup confectioners' sugar 3 tablespoons heavy whipping cream* 1/2 teaspoon vanilla extract pinch ground cinnamon Topping 1 cup cinnamon crunch cereal, crushed gold course sanding sugar, optional Directions: Cookies Preheat the oven to 350 degrees F. Stir cake mix, oil, 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, roll in cinnamon sugar mixture and place 2 inches apart on un-greased baking sheets. 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. Frosting Place cream cheese on a microwave-safe plate. Microwave (medium power) in 5-10 second intervals until very soft. Careful not to burn. Transfer to a medium bowl. Use the same plate to soften butter. Again, use 5-10 intervals in the microwave until very soft. Add to the bowl of cream cheese. Use a hand mixer inside the bowl to whip the cream cheese and butter together until completely combined (no lumps). Add in the confectioners' sugar, vanilla and *1 tablespoon whipping cream. Whip until light and fluffy, about two minutes. If the consistency is to think for your preference, add 1 teaspoon at a time of cream and whip a little more until the consistency you prefer. I like a thicker creamy frosting that holds a slight stiffness. Stir in a pinch of cinnamon (I like about 1/8 of a teaspoon for the pretty speckles of cinnamon throughout). Assemble Cookies When ready to serve, apply frosting to each cookie. Cookies should be completely cooled to prevent softening and over-spreading of frosting. You'll use about 1/2-3/4 tablespoon for each cookie. Sprinkle with the cinnamon crunch cereal. Notes: How to store these cookies: Unfrosted (preferred storage method) can be stored for up to three days at room temperature in an airtight container. Frosted cookies can be stored in fridge for up to three days. They do not stack (the frosting is too soft) so it’s easiest to store them unfrosted. If stored with the cereal topping the topping won’t stay crisp (it’ll become soft and chewy from the frosting). Freeze unfrosted cookies for up to 4-6 weeks. Cookie size: I opted to make these cookies are about 3″. "A soft and chewy cinnamon cookie with a swirl of cream cheese frosting and topped with a crunchy sprinkle of crunchy cereal bits. It's a bowl of cereal in bite size form!" 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.

  • RI Trash Mix

    "AKA White Chocolate Trail Mix is filled with square corn cereal, peanuts, O's cereal, chocolate candies, and pretzels all covered in white chocolate! This is such a great treat, perfect for parties, favor bags or movie night!" RI Trash Mix Servings – 12 Prep Time – 5 Minutes Set Time – 1 hour Ingredients: 2 cups rice or corn square cereal 2 cups plain or honey nut o's, other flavors are great too! 2 cups mini pretzels 2 cups colored chocolate candies, optional 1-2 cups peanuts salted or unsalted 1 (24-ounce) package white almond bark Directions: In a large bowl, combine corn and o's cereal, pretzels, and peanuts and mix well. Break almond bark into pieces and melt in a medium pot over low heat, stirring constantly until smooth. Pour melted bark over cereal mixture and mix well. Spread out onto wax paper or onto a parchment paper–lined baking sheet. Sprinkle with colored chocolate candies. Let set for 1 hour, then break into pieces to serve. Notes: Theme it: Make a holiday version (like Christmas or Valentine’s Day!) by using holiday colored chocolate candies that are specific colors. Add in mini gingerbread men cookies, and snow flake shaped pretzels. Or if you are feeling extra fancy, throw in some colorful sprinkles, too. Flavor change it: Change up the flavors by adding different flavored o's cereal, using rice or wheat square cereal, other plain favorite cereals, and or filled colorful chocolate candies. The possibilities are endless. Nutrition: Calories: 344kcal | Carbohydrates: 47g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 181mg | Fiber: 4g | Sugar: 23g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 6mg "Just take the remains of whatever ingredients you have left in the pantry (that would otherwise be thrown in the trash), combined them, and coat it in white chocolate! Remember, play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Fudge Brownie Pie

    "Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries or making it a turtle pie with caramel and pecans." Fudge Brownie Pie Servings – 10 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Pie 1 package of your favorite brownie mix + ingredients from box directions 1 teaspoon vanilla extract 1/2 cup chopped pecans Toppings Whipped cream, optional Strawberries, optional Pecans Caramel sauce Directions: Preheat oven to 350 degrees F. In a large bowl combine all ingredients from boxed directions (which normally include, eggs, oil, water and brownie mix) Mix well until all clumps have disappeared. Add in vanilla, mix well. Stir in chopped nuts. Pour into a greased 9-in. pie pan or ovenproof skillet. Bake 25-30 minutes. Serve with whipped cream and strawberries or drizzle with caramel sauce and sprinkle with nuts, if desired. "A delicious and easy dessert for any chocolate lover." 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.

  • Lazy Mom Cookie Bars

    "You're just a few easy ingredients away from these Lazy Cookie Bars. Serve with ice cream and chocolate sauce!" Lazy Mom Cookie Bars Servings – 12 Prep Time – 5 Minutes Cook Time – 20 Minutes Ingredients: 1 box yellow or white cake mix, I prefer yellow. 2 eggs, beaten 1 stick melted butter 2 cups chocolate chips Directions: Preheat oven to 350ºF. Prepare a 9x13 baking dish by lining it with parchment paper or foil and lightly spray with nonstick cooking spray. Mix together all of the ingredients and spread the batter in to the prepared dish. Bake for 20 minutes until golden brown on top. Let cool before serving. Cut into 12 bars. Make it a la mode and serve it with vanilla ice cream! Notes: You can always change the chips to another flavor like white chocolate, butter scotch, peanut butter, mint, cherry, etc. or add in colored sprinkles! The possibilities are endless! "They are so easy to make and everything needed is always sitting nicely in my kitchen! Makes a great cookie tray filler for the holidays. Make a batch, wrap with a cute kitchen towl, attach a copy of the recipe and spatuala, tie with a ribbon and give as hostess gift!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Grasshopper Cookies

    "This is my favorite ice cream turned into a yummy, chewy cookie that you can eat all year round!" Grasshopper Cookies Servings – 24 munchies Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup light brown sugar 3/4 cup white sugar 2 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon peppermint extract 20 drops green food coloring 1 cup chocolate chips 1 cup mint chips 1 cup chopped walnuts, or your favorite nuts, optional Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix flour, baking powder, baking soda, and salt together in a bowl. Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer. Add egg, vanilla extract, mint extract and food coloring, and mix until well combined. Gradually add flour mixture to the wet ingredient and continue beating until all the green color is uniformly distributed. Mix in about 1 3/4 cup of the chips or candies and chopped nuts. Batter will be stiff. Scoop tablespoons of dough and roll into balls. Place on the prepared cookie sheets and decorate by gently pressing remaining chips or candies onto the tops of the balls. Bake in the preheated oven, about 10 minutes. "Great for a green themed party, summer holidays, or just a date night in. Works as a great breath freshener with a sweet ending!" 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.

  • Scottish Shortbread Cookies

    "A buttery, flakey, crips on the outside, and soft and chewy on the inside. Drizzled with a light and sweet vanilla icing. Delicious with a spot of tea!" Scottish Shortbread Cookies Servings – 18 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Cookie 2 3/4 cups all-purpose flour 1/2 cup sugar 2 sticks softened (you can use unsalted, which is normal to control the amount of salt per recipe) extra sugar to sprinkle on top Drizzle 1 cup powdered sugar 2 tablespoons milk Instructions: Heat oven to 375º F Cookies: Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it comes together Press into an 8x8 " square pan about 1" in thickness. Trim the edges to the approximate size. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. (Use any color sugar you would like to blend with your event or holiday.) Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely. Cut cookies into 9 squares, the cut on a 45 degree angle into 18 triangles. Drizzle: Mix powdered sugar and milk together until smooth. Drizzle over cookies. Nutrition: Calories: 275 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 122mg Carbohydrates: 31g Fiber: 1g Sugars: 9g Protein: 3g "Did you know biscuits came from repurposed ingredients?" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Santa's Caramel Stuffed Cookies

    “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 and filled with caramel all in one!” Santa's 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. Christmas colored candy sprinkles, optional but makes them look so pretty! 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.

  • Mississippi Pot Roast

    Slow Cooker / Insta Pot / Pressure Cooker / Crock Pot "Absolutely flavorful, served on toasted ciabatta rolls with havarti cheese! It's Amazing... I Love this recipe!" Mississippi Pot Roast Servings – 8 Prep Time – 5 Minutes Cook Time – 40 Minutes Ingredients: 1 (3 pound) chuck roast 1/2 cup red wine, optional but adds flavor! 1/2 (12 ounce) jar pepperoncini peppers, sliced optional 1/2 (12 ounce) jar pepperoncini juice 1/2 cup unsalted butter 1 (1 ounce) packet au jus gravy mix, or brown gravy 1 (0.4 oz) package buttermilk ranch dressing mix salt and ground black pepper to taste 1 teaspoon garlic powder Directions: Combine chuck roast, pepperoncini pepper slices, pepperoncini juice, butter, au jus mix, ranch dressing mix, garlic powder, salt, and pepper in a slow cooker or Insta Pot. Slow Cooker: Cover and cook on low until roast is fork-tender, about 8 hours. Insta Pot / Pressure Cooker: Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chuck from slow cooker; shred with 2 forks and serve with gravy. "We had it the first night with mashed potatoes and it was fabulous. The next day we had the leftovers on toasted steak rolls a la Italian beef sandwiches." 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.

  • Fettuccini Alfredo

    "Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken and broccoli florets." Fettuccini Alfredo Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 12-16 ounces dry fettuccine pasta 1 stick butter 1/4 cup white wine 2 1/2 tablespoons all-purpose flour 2 1/2 cups full fat milk or cream 1 1/2 teaspoon minced garlic 4 ounces cream cheese 1 cup grated Parmesan cheese fresh parsley for garnish 2-3 tablespoons reserved pasta water Grilled Chicken and Broccoli Alfredo 2 chicken breast 2 teaspoon garlic, minced 1/2 stick butter 1 10 ounce bad frozen broccoli florets, thawed salt and pepper to taste Directions: Cook pasta in a large pot of boiling salted water. Meanwhile, over medium heat melt butter or margarine in a saucepan, add in garlic, sauté for 1 minute. Stir in flour. Whisk in milk/cream, add white wine; stir until thickened. Add in cream cheese until melted. Stir in parmesan cheese. Add in 2-3 tablespoons reserved pasta water. Drain pasta. Serve sauce over noodles. Garnish with parsley. Grilled Chicken and Broccoli Version: Melt butter over medium heat in a small frying pan. Add in garlic, cook stirring constantly for one minute. Season chicken breasts with salt and pepper; add to pan. Searing breast and cooking on each side for 10-15 minutes depending on thickness of chicken, and juices run clear. Set breast aside to rest. Once rested, slice each breast on the bias into 1/2" thick slices. Cook Alfredo sauce the same as above. Cook pasta, 5 minutes before the pasta is done add in broccoli to the pasta water. Drain after 5 minutes. Add sauce over noodles and place sliced chicken across the top. "The perfect homemade fettuccine Alfredo using cream, butter, parmesan cheese, and a touch of garlic." 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.

  • Bread Pudding with Bourbon Sauce

    There’s a ton of room for customization, made with left over bread and basic pantry ingredients you already have on hand! "This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with a fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome." Bread Pudding Servings – 12 Prep Time – 20 Minutes Cook Time – 45 Minutes Ingredients: Bread Pudding: 6 slices day-old bread, torn into small pieces (my favorite is Italian, Challah, or Brioche) 2 tablespoons unsalted butter, melted 2 tablespoons bourbon 1/2 cup raisins (optional) 1/2 cup walnuts, chopped (optional) 1/2 cup mini chocolate chips (optional) 2 cups milk 3/4 cup white sugar 4 large eggs, beaten 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Sauce: (optional) 1/2 cup (1 stick) butter, melted 1 cup sugar 1 large egg 1/4 - 1/2 cup bourbon whiskey (less or more to taste - Use left over bourbon from soaked raisins to equal 1/4 to 1/2 cup. (Depending on your preference) Directions: Bread Pudding: Preheat the oven to 350 degrees F. Soak raisins if using in 2 table spoons of bourbon. Set aside for 15 minutes while preparing the bread pudding. (Do not discard bourbon. Set aside) Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Sprinkle in raisins. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. Let sit for 5 minutes to soak up all (most of) the liquid. Top with chopped walnuts and mini chocolate chips if using. Press in slightly. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes. Bourbon Sauce: While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. (By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth. Drizzle over the top of loaf or individual slices. Nutrition: Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin C: 0mg | Calcium: 81mg | Iron: 1mg "My friends and family love this bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream." "Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box." 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.

  • Braciole

    "Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party." Braciole Servings – 2 to 3 Prep Time – 20 Minutes Cook Time – 1 Hour 30 Minutes Ingredients: 1 lb - 1.25lb Flank Steak Salt and Pepper 1/3 cup grated Parmesan 1/3 cup grated Provolone 1/3 cup Italian Breadcrumbs 2 tablespoons finely chopped Italian Parsley 2 cloves pressed or finely chopped garlic 2 tablespoons Butter 1 cup White Wine 3 cups Tomato Sauce *Butchers Twine Directions: First heat your oven to 300 degrees. Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper. Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak. Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks. Melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes. Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven. Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it. After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top. "A wonderful Valentine's dinner for two or a bif Italian family get together 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.

  • Rum Cake

    "Easy rum cake recipe for a rum-soaked dessert baked with walnuts and glazed with a buttery rum sauce." Rum Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 60 Minutes Ingredients: Cake: 1 cup chopped walnuts (mix in or layer in the bottom of pan)* 1 (15.25 ounce) package yellow cake mix 4 large eggs 1/2 cup dark rum 1 teaspoon vanilla extract 1/2 cup water 1/2 cup vegetable oil 1 (3.5 ounce) package instant vanilla pudding mix Glaze: 1/2 cup butter 1/2 cup white sugar 1/8 cup water or juice of your choice (pineapple or orange is perfect) 1/4 cup rum 1 teaspoon rum flavoring Decorations/Garnish Fresh mix of seasonal berries (strawberry, blueberries, raspberries) candied orange and lemon peels shimmer cake glitter or white powdered sugar optional Instructions: Cake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan. *Sprinkle walnuts over the bottom of the prepared pan; set aside. Or you can sprinkle into the batter. Mix together cake mix, eggs, dark rum, water, oil, and vanilla pudding mix in a large bowl until well combined. (Mix walnuts into batter here or pour batter over walnuts in the pan.) Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool, then invert cake onto a serving plate. Gently prick holes into the top and sides of cake with a toothpick or skewer. Glaze: Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil. Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum and rum flavoring. Drizzle warm glaze over top and sides of cake. Notes: Tips & Tricks The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. I have used Pam and Baker’s Joy with success. Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge. Freezing To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Caprese Salad Skewers

    "Caprese Salad Skewers are such a pretty appetizer to make. They are also incredible easy to make and they have a ton of delicious, fresh flavor!" Caprese Salad Skewers Servings – 4 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: Cherry or grape tomatoes Mozzarella balls, or square chunks Fresh Basil Olive Oil 1 cup balsamic vinegar* salt and pepper Directions: Assemble, tomatoes, basil (roll from one end to the other), and mozzarella balls on medium-sized toothpicks. Drizzle with olive oil and sprinkle with salt and pepper. *Balsamic glaze Add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it's done. As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers. Notes: You can also make a larger version but using tomatoes on the vine, fresh mozzarella balls from the deli section of your local supermarket, and fresh basil. Slicing tomatoes and mozzarella into 1/2" thick slices. Place in layering rotation, tomato, basil leaf, and mozzarella slice. Swirl olive oil and balsamic glaze over the top, sprinkle with salt and pepper. "Easy to make and a great additio to any party, holiday or get together. Add them on a platter and bring them to the party!" "So simple yet so sophisticated. A year round staple for all my parties. Definitely cant get this recipe wrong. Perfect every time!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Cookies N' Cream Dip

    "You only need five simple ingredients to make this easy Oreo dip! Loaded with cream cheese, whipped cream, and crushed Oreo cookies, this sweet dip is perfect for dipping strawberries, nilla wafers, and more." Cookies N' Cream Dip Servings – 12 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 18 Oreo cookies 8 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla 2 cups whipped cream thawed (Cool Whip or homemade) Directions: Place the Oreo cookies in a zip top bag and use a rolling pin to crush the cookies into small pieces. In a large mixing bowl, use a hand mixer or stand mixer to combine the cream cheese, powdered sugar, and vanilla. Use a spatula to gently fold in the whipped cream. Fold in the crushed Oreos. Transfer to a bowl and serve with your favorite dippers. Notes: Keep chilled until ready to serve and store any leftovers covered in the fridge for up to 3 days. Serve with Oreos, strawberries, apple slices, graham crackers, vanilla wafers, etc. "Sweet dips are perfect for taking to potluck events, summer cookouts, or serving up for an easy 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.

  • Sweet Potato Soufflé

    "Creamy mashed sweet potatoes topped with a buttery brown sugar streusel. This holiday side dish will be met with rave reviews." Sweet Potato Soufflé Servings – 12 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Sweet potatoes: 4 medium-sized sweet potatoes*, about 2.75 pounds 1/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs 1/2 cup cream, half and half, or whole milk 4 tablespoons unsalted butter, melted 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt Topping: 1 cup light brown sugar, packed 1/2 cup all purpose flour 1/2 teaspoon ground cinnamon 2 pinches salt 1 cup finely chopped pecans, optional, but highly recommended 4 tablespoons unsalted butter, softened Directions: Sweet potatoes: Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside. Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes. Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish. Topping: Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand). Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown. Notes: *Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary. MAKE AHEAD Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours. Prepare the topping (do not add it to the sweet potatoes). Cover it tightly and refrigerate for up to 24 hours. Bake: Cover the sweet potatoes with foil (no topping yet) and heat in a 350°F oven for about 25 minutes, until warmed all the way through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for 20-30 more minutes (uncovered), until the topping is golden brown. Nutrition: Calories: 405 cal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 442mg | Fiber: 4g | Sugar: 40g | Vitamin A: 14635IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg "The potatoes are extra creamy and slightly fluffy and the topping is loaded brown sugar streusel, so no marshmallows in this version." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

  • Holiday Spiced Cranberry Sauce

    "A delicious twist on the classic favorite put on everyone's Christmas table or charcuterie board. Add this wonderful sauce to any dish, or spread it over warm buttermilk biscuits straight from the oven. Mmmmm!" Holiday Spiced Cranberry Sauce Servings: 6 1/4 Prep Time: 10 Minutes Cook Time: 10 Minutes Chill Time: 4 Hours Ingredients: 1 cup water 11/4 cup sugar 1 12- ounce Package fresh cranberries rinsed and drained 1 tablespoon grated cinnamon 1/4 tsp anise flavoring 1/2 cup cranberry apple juice Instructions: Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Stir in grated cinnamon and cranberry apple juice. Cover and cool completely at room temperature. Spoon sauce into serving dish and chill for 4-6 hours. Garnish with a slice of orange, anise flower (optional) and apple slices. "This recipe can be easily doubled or tripled. Also great for canning and 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.

  • Sugar Cookie Truffles

    "A three-ingredient no-bake recipe that uses sugar cookies, cream cheese and white chocolate plus, sprinkles as an option." Sugar Cookie Truffles Servings – 18 Prep Time – 15 Minutes Chill Time – 30 Minutes Ingredients: 2 cups or 12 sugar cookies about 2 1/2 in diameter 4 tablespoons cream cheese, room temperature 2 cups white chocolate melting wafers, chips or candy melts Sprinkles for decoration Instructions: Line a cookie sheet with parchment paper and set aside. Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes. While the truffles freeze, melt white chocolate in a medium bowl according to instructions. See notes below for tips on melting chocolate. Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week or in the freezer for up to one month. Notes: Freezing cookie truffles: Truffles can be frozen up to a month in advance. I suggest dipping them in chocolate before freezing for storage. Layer them between sheet of parchment paper in an airtight container. Defrost them in the refrigerator before serving. "So perfect for Christmas! Using good sugar cookies is definitely key for making good sugar cookie truffles!" 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.

  • Pizzelle

    "A Delicate. Thin. Crispy. Wafer like. This is how I would describe this classic, authentic Italian cookie! This easy, simple, no butter recipe can be flavored with vanilla, anise, or even chocolate. Your search for the perfect pizzelle recipe is over! Pizzelle are a tasty way to celebrate any holiday, although they are traditionally made at Christmas. They are also the perfect addition to a Christmas cookie box." Pizzelle Servings – 30 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder pinch salt 3 eggs room temperature 1/2 cup sugar 100 grams 1/4 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoon anise extract Instructions: Preheat pizzelle iron. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 2-3 minutes). Add sugar. Continue to whisk until well thickened, about 3-4 minutes. Add the oil and extracts. Mix well together. Slowly add the flour mixture at low speed until well combined -the dough will be soft and sticky. Drop 1 tablespoon of batter on hot pizzelle press. You can also use a small cookie scooper. Close lid and cook 30 - 45 seconds or until slightly golden. Remove from the press with the help of a fork. Transfer to flat surface or mold into the desired shape, or leave flat to harden. Notes: Special Equipment needed to make this recipe is a pizzelle iron. To make chocolate pizzelle use 1 cup all-purpose flour sifted with 1/4 cup unsweetened cocoa powder. Omit the anise extract. Nutrition: Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg "Thank you for your recipe using oil instead of butter. It will be more cost efficient as butter prices have sky rocketed! I just bought a new pizzelle maker and look forward to using your 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.

  • Peanut Butter Temptations

    "Peanut Butter Temptations are Peanut butter cookie dough stuffed with a mini Peanut Butter cup, baked in a mini muffin pan to create a little chocolate peanut butter tart. Perfect for using up leftover Halloween candy!" Peanut Butter Temptations Servings – 18 - 3 Dozen Cookies Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 36 miniature chocolate covered peanut butter cups, unwrapped Directions: Preheat oven to 375 degrees F. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans. Notes: You can also make them if you do not have a mini muffin tin. Roll dough into a 1" ball, roll ball in a little extra sugar and place on cookies sheet 2" apart. They will spread some. Once cookies are removed from the oven, immediately press a peanut butter cup into the center of each cookie. Let cool to set before moving cookies from sheet pan. (see picture options below.) Nutrition: Total Fat 14g | Saturated Fat 6g | Cholesterol 25mg | Sodium 241mg | Total Carbohydrate 28g | Dietary Fiber 1g | Total Sugars 20g | Protein 5g | Calcium 25mg | Iron 1mg | Potassium 123mg "These Peanut Butter Temptations are the most requested cookie during the holiday season." 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.

  • Valentine's Wreaths

    "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

bottom of page