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"This cute Candy Bouquet is the perfect gift for a friend, teacher, or loved one for any holiday!" Materials: 4 Large Movie Box Candies Wooden Skewers Hot Glue/Gun Tape Candy - minis, fun size bars, any kind of individually wrapped candies. Styrofoam Ball Piece of cardboard for the base Directions: Step 1: Candy Bouquet Vase Begin by hot gluing the boxes of candy together in a square. Alternate the overlap so it makes a square with the boxes. Step 2: Hot Glue Base to Candy Bouquet Now add some hot glue to the base of the candy boxes. Then press the cardboard base on the hot glue and allow it to cool. This can be cut from any cardboard box, a few cereal box layers or from chipboard. Step 3: Styrofoam in the Base Use a hobby knife to cut the styrofoam ball down to fit inside the candy bouquet base. A smaller foam ball would have worked better, but this was what I had on hand. Step 4: Create Candy Flowers Now make candy "flowers" using pieces of candy and the wooden skewers. Pick a variety of candies that are brightly colored and different sizes. Fun size bars are great for this. Use candy that is your recipients favorite! To make an even grander bouquet, add more styrofoam inside the vase so the "flowers" can poke up even higher! Use clear tape to attach the candy to the skewers...rather than piercing the candy with the wooden stakes like feral vampires. Stick the wooden skewer "flowers" into the styrofoam at the base of the candy bouquet vase. Then fill the inside of the vase with a sweet treat like kisses and hugs. Finish it off by taping some kisses around the top of the candy bouquet vase. Tie candy box vase with a ribbon, add card or tag and you now have a great little gift for giving! "This cute Candy Bouquet is the perfect gift for a friend, teacher, or loved one for any holiday. I would love to get this as a gift any day of the week, so don't let a holiday be a hinderance!"

"Hershey kisses roses are perfect for Valentine's Day! It is cheap and super easy to make. I got my supplies from Walmart and Dollar Tree, but you can find them at any craft stores too." Materials: Hershey’s Kisses. any flavor of your choice Floral tape, green Wood dowels or floral sticks Glue dots or double-sided tape, optional Directions: Step 1: Pull out the white paper from the top of the candy. It may pull out easily or it may tear off. Just make sure no paper is showing at the top. If the foil gets loose around the top of the kiss – just push it back together. OR you can snip off the excess piece. Step 2: Use the glue dots or double-sided tape to attach the bottom of the kisses together. Wrap the kisses with a square piece of cellophane (about 3″x3″), drawing the edges together at the bottom. Step 3: Insert the stick into the base of the rose to create the stem. (Be careful not to push the stick into the Hershey’s Kiss. Wrap the cellophane tightly around the stick. Use the floral tape to secure the rose to the stem and continue taping down the stem. Wind the tape diagonally down the stem. Step 4: Add in some rose leaves as you are taping. I used 1-2 per stem and placed them near the rose but you can place them anywhere along the stem. Finish wrapping the floral tape along the length of the stem. Cut the tape and press tightly to make sure the tape doesn’t come off. Step 5: Lay roses in a layering pattern on a few sheets of tissue paper, add in faux babies breath, and wrap with a silk ribbon. Add a personalized tag to make a bouquet gift. Notes: You can place rose stems in a vase, or cut down and place in a mini pot. You can even make single rosettes to give away individually as favors for a party, friends or co-workers. "Kiss Roses are a simple and sweet craft to make for Valentine’s Day. I was introduced to making these many years ago when a friend of mine was going through a rough pregnancy. I decided to make this special gift to bring her while she was in the hospital. So they definitely have special meaning to me!"

Light, healthy and super easy… Yet absolutely delicious! Lemon Pepper Tilapia Servings – 2 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 4 Filets Tilapia (Or fish of your choice) 1 tsp Garlic Powder 1 tbsp Ground Pepper 1 Large Lemon Pinch Salt Butter Cooked rice or riced cauliflower Instructions: Heat frying pan on medium-high heat. Melt a pat of butter in pan (or use cooking spray) Season fish filets on both sides with pepper, garlic, and salt. Place fish in pan, sear. Turn heat to medium-low. Squeeze in lemon juice and add two pats of butter. Cook fish on each side for 5-8 min. Remove from pan, let rest for 2 min. Place over a bed of rice, riced cauliflower and or mixed vegetables. If you are on a Low Carb diet, lay over stalks of roasted asparagus, sautéed mixed vegetables, or salad! 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.

“Creamy chocolate truffles to tickle anyone's tastebuds! This is such an easy delicious treat to make and a great addition to lunch boxes and gift giving!” Oreo Truffles Servings: 33 Prep Time: 10 Minutes Chill Time: 20 Minutes Ingredients: 38 oreo cookies any flavor 8 oz cream cheese room temperature 1 cup chocolate melting wafers or candy coating 1 cup chocolate or white chocolate melting wafers extra melted chocolate for optional drizzle decorations oreo crumbs, mini chocolate chips, sprinkles, crushed peppermint, or chopped nuts optional Instructions: Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs. Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add cookie crumbs and mix until well combined. Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes. Place the chocolate wafers (or candy coating) in a small microwave safe bowl. Melt according to instructions on packaging. Remove the balls from the freezer and dip the balls into the melted chocolates. Make sure you cover the balls completely in chocolate. Use a fork to shake the excess chocolate off the coated truffles. Place the dipped balls back on the baking tray with parchment paper or wax paper. Decorate with a drizzle of chocolate, additional crushed Oreos, mini chocolate chips. sprinkles, crushed peppermint or crushed nuts, if desired. Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour until coated becomes solid. "Keep stored in an airtight container in the refrigerator. Keep stored in an airtight container in the refrigerator. The Oreo truffles will keepin the fridge for up to 3 weeks. You can also freeze the truffles for up to 2 months. Use a holiday decorated bag, tin or box lined with wax paper. Truffles make great gifts for hostesses, teacher of your favorite Valentine!" 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.

"Soft and sweet Valentine sugar cookies are the perfect way to say I love you! They are super simple and make a great treat for gifting." Sugar Cookies (Cut Out Version) Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cookies 3/4 cup unsalted butter softened 1 (8-ounce) package cream cheese, softened 1 cup granulated sugar 1/2 cup powdered sugar 1 teaspoon almond extract 1 egg 2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting 4½ cups powdered sugar 1/3 cup unsalted butter softened 1/4 cup milk plus more as needed 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract food coloring of choice Instructions: Preheat the oven to 375 degrees F. Lightly grease a cookie sheet and set aside. To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy. In a medium bowl, combine flour, baking powder and salt. Add dry ingredients to the creamed mixture and stir until a soft dough forms. Roll out dough on a lightly floured surface to about ⅜ inch thick (roll thinner dough for a more crunchy sugar cookies). Cut with cookie cutters and bake for 9–12 minutes on the prepared cookie sheet. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool. To make frosting, mix all ingredients in a medium bowl with a hand mixer. If too thick, add a little more milk. Frost cookies, decorate with sprinkles or colored sugars and let set before storing. Notes: Make Ahead: You can prepare the dough as directed, cover tightly, and store it in the refrigerator  for 1–2 days before baking. Store baked cookies in an airtight container at room temperature for up to 5 days. Frost right before serving. Want to make cookie pops? Roll out dough to 1/2" thick. Once you have cut out your cookie shape, place on pan, slide in a lollipop stick into the bottom of your cookie before baking. Bake as normal adding 2 minutes due to thickness change. Nutrition: Calories: 260kcal / Carbohydrates: 44g / Protein: 2g / Fat: 9g / Saturated Fat: 5g / Polyunsaturated Fat: 0.4g / Monounsaturated Fat: 2g / Trans Fat: 0.3g/ Cholesterol: 29mg / Sodium: 54mg / Potassium: 34mg / Fiber: 0.4g / Sugar: 33g / Vitamin A: 271IU / Calcium: 13mg / Iron: 1mg "My ALL-TIME favorite Sugar Cookie recipe!! Mom made these throughout my childhood. Gave them away as gifts and was always complimented on how delicious they were. I have tweaked the recipe and frosting slightly to make it my own, and well... they are equally as good with a slightly different flavor! These homemade sugar cookies are so soft and have the best, creamy frosting with hints of almond. They can’t be beat!" 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 delicious pound cake recipe with an orange kick glazed with a vanilla orange glaze. Light, and refreshing!" Orange Pound Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 60 Minutes Ingredients: Cake 1 (3.5 ounce) package instant vanilla pudding mix 1 (18.25 ounce) package yellow or orange (not available in all areas) cake mix 4 eggs 1/2 cup vegetable oil 1 cup cold water 1/2 cup butter 3/4 cup white sugar 3/4 cup orange juice 3 Tablespoons of orange zest, 1 teaspoon set aside. Glaze 2 cups Powdered sugar 3 Tablespoons Milk 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees. Grease a large bundt pan. Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Add in zest, stir until combined. Pour batter into bundt pan. Bake for 30 minutes, or until knife inserted in cake comes out clean. Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While cake is still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. Combine powdered sugar, milk 1 teaspoon orange zest and vanilla. When the cake is saturated place it on a plate, and drizzle over icing in a back and forth pattern. Notes: Dust top of cake with powdered sugar as a different lighter option. 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.

"Irish cream cheese sugar cookies are a perfectly soft, melt-in-your-mouth cutout cookie! They are easy to make and fun to decorate. Cream cheese gives them a great flavor and they really hold their shape. These pillowy soft cookies will make you question why you’ve ever made any other type of sugar cookie." Irish Cream Cheese Sugar Cookies (Cut Out Version) Servings – 36 Prep Time – 10 Minutes Cook Time – 8 Minutes Ingredients: Cookies 1 cup sugar 1 cup butter softened 3 ounces cream cheese softened 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg yolk 2 1/4 cups all-purpose flour 1/2 teaspoon salt Frosting 1/4 cup Bailey's Irish Creamer plus more as needed 1/2 cup butter 2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla extract 1/3 teaspoon salt Food coloring or coloring paste of choice Sprinkles, colored sugars and decorations of choice Instructions: Cookies In a large bowl or the bowl of a stand mixer, beat together the sugar, butter, and cream cheese until well blended. Add the almond extract, vanilla extract, and egg yolk, and mix until combined. Add the flour and salt, and mix to form a soft dough. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for at least 2 hours, until firm. When ready to bake, preheat the oven to 375. Line 3 baking sheets with parchment or silicone liners. Roll the dough out on a lightly floured surface to 1/4 inch thick. Cut the dough into desired shapes with cookie cutters, placing one inch apart on prepared baking sheets. Bake 8-10 minutes, until light golden brown around the edges. Let cool completely before frosting. Frosting To make frosting, mix all ingredients in a medium bowl with a hand mixer. If too thick, add a little more creamer. Frost cookies, decorate with sprinkles or colored sugars and let set before storing. Nutrition: (Based on cookies only) Calories: 105kcal / Carbohydrates: 12g / Protein: 1g / Fat: 6g / Saturated Fat: 4g / Cholesterol: 22mg / Sodium: 85mg / Potassium: 13mg / Fiber: 1g / Sugar: 6g / Vitamin A: 197IU / Calcium: 6mg / Iron: 1mg "Second ALL-TIME favorite Sugar Cookie recipe!! I came out with this recipe in my adult years one St's Patrick's Day weekend. I started to experiment with Mom's old recipes and made this one my own. I started giving them away on cookies trays, making them for the kids teachers and school events, church bake sales and so much more... they are equally as good as Mom's with a slightly different flavor!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Super easy and delicious NO ROLL Sugar Cookies with a delicious frosting. No rolling pin needed for these – just drop and bake! I have so many favorite cookie recipes, but this one is by far the simplest!" Drop Sugar Cookies Servings – 24-48 Prep Time – 10 Minutes Cook Time – 8 Minutes for soft, 10 Minutes for crunchy Ingredients: Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Frosting 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 cup milk Food coloring of choice, optional Sprinkles, colored sugars and decorations of choice, optional Instructions: Cookies Preheat the oven to 375 degrees F. Stir flour, baking soda, and baking powder together in a small bowl, set aside. Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in egg and vanilla. Gradually blend in flour mixture. Roll dough into walnut-sized balls and place 2 inches apart onto un-greased baking sheets. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Glaze if desired. Frosting To make frosting, mix all ingredients in a medium bowl, adding a tablespoon at a time of milk to thicken to desired texture. If too thick, add a little more milk. Frost cookies, decorate with candy sprinkles, sanding sugar, or colored sugars and let set before storing. Notes: Add chocolate candies to your cookies before baking. Add them by pressing them individually to the top of each cookies once placed on the cookie sheet. These cookies make great gifts when stacked in a tub bag and tied with ribbon and matching tag. See picture below. Nutrition: Calories 86 / Total Fat 4g / Saturated Fat 3g / Cholesterol 14mg / Sodium 60mg / Carbohydrate 12g / Dietary Fiber 0g / Total Sugars 6g / Protein 1g / Calcium 6mg / Iron 0mg / Potassium 11mg "I may be slightly obsessed with Sugar Cookies. Especially this recipe since it's so versatile. You can top them with M&M's, sprinkles, colored sugars, or frosting! Anything your heart desires. They are probably my favorite cookie of all, and I’m sure it has to be because there is a nice layer of delicious frosting on top. It may be the kid in me, but I simply LOVE a delicious and soft cookie covered in frosting and sprinkles!" 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 pot roast recipe is very easy to prepare and makes a delicious roast in its own gravy. The recipe is perfect for those who don't have time to cook all day but want to make something that tastes like they did. You'll want to use a cut of meat between 5 to 6 pounds." New England Pot Roast Servings – 12 Prep Time – 30 Minutes Cook Time – 4-6 or 8-9 Hours Ingredients: 2 (10.5 ounce) cans condensed golden mushroom soup 1 ¼ cups beef stock or water 1 (1 ounce) package dry onion soup mix 1 package of brown gravy mix 1lb. carrots, peeled and put in half 6 Russet potatoes, washed and cut in quarters 5 ½ pounds pot roast Directions: Set instant pot to sear. Add oil. Season roast with garlic, salt, and pepper. Place in pot and sear each side for 6 minutes on each side. Flip roast fat side up. Sprinkle in onion soup mix over roast. Add in two cans of golden mushroom soup and packet of brown gravy mix. Pour over beef stock or water. Cook on Low for 8 to 9 hours or High for 4 to 6 hours. Once half the time has past, add in carrots and potatoes. Cover and continue to cook for the remaining time. Notes: Opt out of the russet potatoes and make my creamy mashed potatoes. Serve with gravy. Nutrition: Calories 426 / Total Fat 24g / Saturated Fat 9g / Cholesterol 127mg / Sodium 639mg / Total Carbohydrate 5g / Dietary Fiber 0g / Total Sugars 1g / Protein 46g / Vitamin C 0mg / Calcium 20mg / Iron 5mg / Potassium 768mg "I've made this recipe for years. My mother made it this way growing up. I added the onion soup to zhuzh it up a little and make it my own. It makes a world of deference, deeper flavor. I don't think you'll be disappointed." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Classic Homemade Beef Stew that Mom used to make. This recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best." New England Beef Stew Servings – 6 Prep Time – 15 Minutes Cook Time – 2 Hours 30 Minutes Ingredients: 2 lbs beef chuck roast cut into 2-inch chunks, excess fat removed 1 teaspoon salt 1/2 teaspoon coarsely black pepper 2 Tablespoon all-purpose flour 2 Tablespoon olive oil 1/2 yellow onion chopped, large 4 garlic cloves minced 2 Large carrots, cut into 2-inch chunks 2 yukon gold potatoes diced into 2-inch pieces 2 cups beef broth 1/4 cup tomato paste 1 Tablespoon worcestershire sauce 1 bay leaves 2 teaspoon thyme or parsley leaves to garnish Directions: Preheat oven to 325°. Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides. Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside. Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm with crusty Italian/French bread. Notes: You may add an additional 1-2 cups of water or more broth if you like to have more broth on your stew. You can also add in 1 cup of frozen peas if desired. Nutrition: Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg "This simple and healthy beef stew recipe can easily be made in an instant pot, slow cooker, in the oven, or on a stovetop." 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 cake mix cookies come out soft, chewy, and irresistible with just the right touch of peanut butter flavor. Roll in sugar before baking for a glittery cookie!" Soft & Chewy Peanut Butter Cookies Servings – 20 Prep Time – 5 Minutes Cook Time – 10-15 Minutes Ingredients: 1 cup creamy peanut butter 2 large eggs 1/2 cup vegetable oil 15.25 ounce yellow or chocolate cake mix 1/4 cup granulated sugar for rolling cookies Instructions: Preheat the oven to 350F. Line 2 large baking trays with silpat baking mats or parchment paper. Add the peanut butter, eggs, and oil to a large bowl. Use a handheld electric mixer to beat until well-combined. Add the cake mix, and beat until it forms a thick cookie dough. To shape the cookies, roll about 2 tablespoons of dough per cookie into a ball. Roll in granulated sugar. (I used two a 2 tablespoons cookie scoop for each cookie.) Arrange the balls on the prepared baking sheets, leaving a couple inches between each dough ball. Use a fork to make a cross-hatch pattern on the top of each cookie, slightly flattening the cookies as you do so. Bake until the cookies are golden along the outside and on the bottom, about 12 to 15 minutes, rotating the trays once halfway through. Let the cookies cool completely before removing them from the trays. Nutrition: Serving: 1 cookie | Calories: 212cal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 19mg| Sodium: 220mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Calcium: 55mg| Iron: 1mg "Use a chocolate cake mix to make them a chocolatey peanut butter cookie! Delicious!!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Only 3 Ingredients "These 3-ingredient peanut butter cookies are a favorite go to cookie to make. Sprinkle a pinch of sugar on cookies before baking, if desired for an extra something." Easy Peanut Butter Cookies Servings – 12 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 cup creamy or chunky peanut butter 1 cup white sugar 1 large egg 1 teaspoon vanilla 1/2 cup chocolate chips, (optional) Instructions: Preheat the oven to 350 degrees F. Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Add in optional chocolate chips, mix to combine. Roll mixture into 1-inch balls and place 1 inch apart on an un-greased baking sheet Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Nutrition: Calories 394 / Total Fat 23g / Saturated Fat 5g / Cholesterol 31mg / Sodium 209mg / Total Carbohydrate 42g / Dietary Fiber 3g / Total Sugars 37g / Protein 12g / Calcium 23mg / Iron 1mg / Potassium 291mg "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.

"At first glance, you’d probably agree that these cookies don’t look particularly basic, even without catching a peek at the inside. They’re thicker and bigger than your average cookie!" Chocolate Peanut Butter Stuffed Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package yellow cake mix 1/4 cup vegetable oil 1/4 cup creamy peanut butter 2 large eggs 24 Thin or regular sized peanut butter cups, the thicker the more chocolately Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, peanut butter and eggs together in a large bowl until it comes together as a dough. Form dough into 1-inch balls, flatten slightly and add a peanut butter cup, roll dough around cup covering chocolate completely. Place 2 inches apart on un-greased baking sheets. Bake in the preheated oven, about 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. "If you love peanut butter cups, you are going to love these cookies. Perfect portion after a delicious meal. Great served with a cup of coffee, tea or hot chocolate. Stack in cellophane and tie with a ribbon for gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

"Mexican pizza recipe layers my specially seasoned ground beef or turkey and refried beans between two crisp tortillas. Top with salsa, cheese, tomatoes, and jalapeño for incredible flavor in every bite!" Mexican Pizza Servings – 4 Large or 6 Small Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 pound ground beef or turkey, I use turkey 1 medium onion, diced 1 clove garlic, minced 1 Tablespoon chili powder 2 Tablespoon ground cumin 1 teaspoon paprika Salt and Pepper 1-16oz can refried beans, I use reduced fat 8-10" flour tortillas 1 cup salsa 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 2 green onions, chopped 2 tomatoes, diced 1/4 cup thinly sliced jalapeño pepper, optional 1/2 cup sour cream, optional Directions: Preheat the oven to 350 degrees. Coat 2 pie plates or parchment paper 2 baking sheets with non-stick cooking spray. Place ground beef or turkey, onion, and garlic in a skillet over medium heat. Cook until beef/turkey is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper. Lay one tortilla on baking sheet or in pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, add shredded cheese (optional) and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes. Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one. Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“These Peanut Butter Blossoms are made with a cake mix, peanut butter and a peanut butter filled heart smack dab in the middle. The easiest way to make Peanut Butter Blossom Cookies for sweetheart holiday!" Valentine's Peanut Butter Blossom Cookies Servings – 24 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 pkg. yellow or red velvet cake mix 1 cup peanut butter 1 teaspoon vanilla extract 1/3 cup butter softened to room temperature 1 egg 24 Heart peanut butter filled candies, unwrapped 1/2 cup coarse sanding sugar, colors of choice Instructions: Preheat oven to 350°. Prepare a cookie sheet by lining with a silicone mat or parchment paper or lightly greasing it with non-stick cooking spray. Place sanding sugar in a small bowl and set aside. In a large mixing bowl, add the cake mix, peanut butter, vanilla, butter and egg and mix with an electric mixer for 1-2 minutes or until well blended. Scoop the dough with a cookie scoop and roll into 1" balls. Roll each dough ball in the sugar and place on the cookie sheet about 2 inches apart. Bake for 10 minutes or until edges barely begin to brown. Press one peanut butter heart into the center of each ball, barely flattening the dough. Cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely. Chocolate will set back up within an hour. Box up and give to your sweetheart! Nutrition: Calories: 198kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 89IU | Calcium: 61mg | Iron: 1mg "I’ve always loved Peanut Butter Blossoms, but just recently figured out I could make them a cake mix which makes them even easier to make than normal. You only need a few ingredients to make these delicious cookies and no one will ever even know that you cheated a little bit!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

"My Easy Lasagna Recipe to be the perfect dinner whether you’re looking for a regular weeknight meal or entertaining dinner guests. It’s even better served with Garlic Knots and a Salad!" Lasagna Servings – 6 Large or 8 Small Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1 tablespoon vegetable oil 1 medium onion, chopped 3 – 4 teaspoons minced garlic 2 tablespoons fresh basil 2 tablespoons fresh parsley Salt and Pepper 6 cups your favorite Marinara sauce 1 pound beef or turkey, browned and grease drained 1 pound pork, or Italian ground sausage, browned and grease drained 16 ounces ricotta or whipped cottage cheese 1 cup shredded Parmesan cheese 2 cups shredded Mozzarella cheese 1 package lasagna noodles, no boil noodles Parmesan cheese, to taste Directions: Preheat oven to 350 degrees F. In a large pan over medium heat, brown beef or turkey, sausage, onions and minced garlic. Cook until browned and no longer pink in color. Drain off excess grease. Add 4 cups of sauce meat and simmer for 10 minutes. In a bowl, combine Parmesan cheese, ricotta or whipped cottage cheese and basil. add in a dash of pepper. Mix well and set aside. In a 9×13 pan, spread 1 cup of the plain marinara sauce on the bottom. Layer with lasagna noodles and then spread 2 cups of meat sauce mixture on top of the noodles. Add a 1/2 cup of shredded mozzarella cheese and then 1/4 of the ricotta mixture. Add another layer of noodles, followed by a 1 cup meat sauce mixture, another 1/2 cup of shredded mozzarella and another 1/4 cup of the ricotta mixture. Repeat the last step one more time. Top with the last layer of noodles, spread remaining ricotta mixture and cover with remaining marinara sauce. Sprinkle last 1/2 cup of mozzarella cheese over the top. Bake for 25-30 minutes. Let set up for 5-10 minutes before serving. Slice and serve with parmesan cheese, side salad and garlic knots. Nutrition: Calories: 378cal / Carbohydrates: 12g / Protein: 27g / Fat: 25g / Saturated Fat: 11g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 9g / Trans Fat: 0.5g / Cholesterol: 85mg / Sodium: 1067mg / Potassium: 657mg / Fiber: 2g / Sugar: 6g / Vitamin C: 9mg / Calcium: 280mg / Iron: 2mg "This Easy Lasagna Recipe is a best-loved classic. With no bake noodles and a delicious sauce you know it’s going to be a hit! Try adding pepperoni slices to make it a pizza lasagna, or add in some fresh spinach between the layers. Always play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

"This super easy Crab Stuffed Salmon is made with tasty salmon fillets and a homemade cream cheese and crab meat filling." Baked Stuffed Salmon Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 4 salmon fillets, (each fillet should weigh about 5 to 6 ounces) salt and fresh ground black pepper, to taste 8 ounces crab meat or imitation crab meat, drained well and finely chopped 4 ounces cream cheese, softened 1 sleeve of butter crackers, crushed finely 2 cups cheese crackers, crushed finely 1 stick of butter, melted 4 cloves garlic, minced 1 whole egg, lightly beaten 2 tablespoons chopped fresh parsley 1 teaspoon old bay seasoning cooking spray, for topping chopped fresh parsley, for garnish Directions: Preheat oven to 425˚F. Line a baking sheet with parchment paper or use a 9x13" baking dish sprayed with Non-stick cooking spray, set aside, Arrange salmon fillets on top of parchment paper or in baking dish and season with salt and pepper. Turn each filet on its side, and pinch ends closed holding together with a toothpick. Set aside. In a small sauce pan over low heat, melt stick of butter, minced garlic and parsley. In a mixing bowl combine chopped crabmeat, crushed crackers, cream cheese, egg, and old bay seasoning. Pour in melted butter; mix and stir until thoroughly combined. Stuff the center of salmon fillets with the prepared crabmeat filling. Bake for 18 to 20 minutes, or until salmon is cooked through, and internal temperature registers at 130˚F. Remove from oven. Garnish with parsley. Serve with a side salad or steamed asparagus. Nutrition: Calories: 391 cal | Carbohydrates: 7 g | Protein: 43 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 174 mg | Sodium: 682 mg | Potassium: 921 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 20 mg | Calcium: 100 mg | Iron: 2 mg "The perfect dish for a fancy occasion, this super easy Stuffed Salmon is made with tasty salmon fillets and a homemade creamed cheesy and crab meat filling. Make it once, and you’ll want to make it every week!" "This stuffing is also great to make baked stuffed shrimp, side dish to Scallops Milano or event mushrooms." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Silky Smooth Creamy Custard Pie reminds me of my Nana's cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary. This was my childhood favorite and was baked every holiday just for me!" Silky Smooth Custard Pie Servings: 6 Prep Time: 15 Minutes Cook Time: 45 Minutes Ingredients: 1 (9 inch) unbaked pie crust 4 large eggs 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 cup heavy cream 1 1/2 cups milk 1/4 teaspoon nutmeg Instructions: Preheat oven to 375 degrees. In small bowl separate one egg white from egg yolk reserving both. Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes. In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk. Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean. Cool on a wire rack. Store in the fridge. Notes: If available use fresh ground nutmeg because it so full of flavor I pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the rack. Less chances of spillage. Do not over-bake. The pie should still be somewhat jiggly. This pie tastes and cuts best when chilled. Nutrition Facts: Calories 321 | Fat 18.8g | Cholesterol 170mg | Sodium 200mg | Carbohydrates 31.2g | Sugars 29.4g | Protein 7.6g "Only six ingredients if you purchase an unbaked pie crust. I know... I know... what am I thinking.... Nana would never do such a thing. You are right, but times were different then, and there was not as much distraction then as there is now. And guess what... You can eat this for breakfast!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"If you have not yet tried Pastina, you are missing out on the ultimate Italian 🇮🇹 comfort food. Pastina is also known as “Italian Penicillin” because of its healing properties." Pastina Servings – 4 Prep Time – 5 Minutes Cook Time – 12 Minutes Ingredients: 4 cups chicken broth 1 cup water pinch of salt pepper to taste 1 ½ cup pastina 2 tbsp butter ⅔ cup Parmigiano Reggiano, you can measure with your heart here ❤️ Fresh parsley, chopped (optional) Directions: Add the broth and water to a medium pot, along with a pinch of salt. Let it come to a boil, add in the pastina and cook until the pasta is fully cooked, slightly al dente. Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Add a dash of pepper. Serve in a bowl with a pat of butter and sprinkle with extra grated parmesan cheese. Serve the pastina hot and enjoy! Buon appetito! 🇮🇹 Nutrition: Calories: 373cal / Carbohydrates: 48g / Protein: 22g / Fat: 11g / Saturated Fat: 6g/ Polyunsaturated Fat: 0.3g / Monounsaturated Fat: 3g / Trans Fat: 0.2g / Cholesterol: 26mg / Sodium: 404mg / Potassium: 17mg / Fiber: 2g / Sugar: 2g, / Calcium: 201mg : Iron: 2mg "This simple and traditional Italian dish is perfect for a comforting and quick meal." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming." Eclairs Servings – 9 Prep Time – 30Minutes Cook Time – 50 Minutes Ingredients: Choux Pastry: 1 cup water 1/2 cup butter 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs Filling: 2 1/2 cups cold milk 1 (5 ounce) package instant vanilla or French vanilla pudding mix 1 cup heavy cream or 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Or omit the above filling ingredients for: 2 1/4 cups of already made whipped topping, thawed. Icing: 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water Or omit the above icing ingredients for: 1 can of already made chocolate frosting. Directions: Preheat the oven to 450 degrees. Grease a cookie sheet; set aside. Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Place on a wire rack, pierce the ends of each shell with a sharp knife or fork to allow the steam to release and cool completely. Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. or you can skip the above step and use 2 1/4 cups of thawed already made whipped topping. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Or you can fill a pastry bag and insert each end with a pipping tip and squeeze until full. Becareful not to bust the shell! Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly. or you can also use a can of already made chocolate frosting in it's place. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving. Note: Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. Nutrition: Calories 476 / Total Fat 28g / Saturated Fat 17g / Cholesterol 158mg / Sodium 485mg / Total Carbohydrate 49g / Dietary Fiber 1g / Total Sugars 35g / Protein 8g / Calcium 117mg / Iron 1mg / Potassium 174mg "This recipe is fabulous! These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These Easter nests with colorful mini eggs are such a cute cookie or edible decoration for your Easter table!" Easter Birds Nest Cookies Servings – 10 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups miniature marshmallows ¼ cup creamy peanut butter 3 tablespoons butter 4 cups crispy chow mein noodles cooking spray 1 1/2 cups chocolate or butterscotch chips 40 candy-coated milk chocolate eggs Directions: Place marshmallows, chocolate or butterscotch chips, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5-8 minutes. Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat. Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.