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"If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!" Pumpkin Bundt Cake with Cream Cheese Frosting Servings: 10 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: 1½ cups granulated white sugar 1 cup vegetable or canola oil 3 large eggs 2 tsp pure vanilla extract 2 tsp baking soda 3 tsp pumpkin pie spice See Notes for a homemade ratio 1/2 tsp salt 3 cups all-purpose flour 15 oz (1 can) pumpkin puree (100% pure pumpkin) 1/2 sliced roasted almonds or shelled pumpkin seeds for garnish, optional Cream Cheese Frosting: 4 oz cream cheese, softened 1 Tbsp unsalted butter, softened 1 tsp pure vanilla extract 1½ cups confectioners' sugar Instructions: Preheat your oven to 350° F. Generously grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl. Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely. Frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined. Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Sprinkle with optional almonds or pumpkin seeds. Serve immediately, or store leftovers covered airtight in the fridge. Notes: No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe: Easy peasy! 1 & 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This recipe was born by accident when my children were little. They loved to dine on the “Fancy dishes” (as they called them) and stemmed glasses. My daughter wanted a fancy drink like the adults. So, Mommy improvised and let them use the iced tea glasses!” Harvest Punch Servings: 8 Prep Time: 5 Minutes Ingredients: 64 oz bottle of apple juice or cider chilled 1 12oz can frozen orange juice concentrate thawed 16 oz bottle of cranberry-apple juice chilled 1/4 cup grenadine 1 cup of pear nectar or 1 can of pear slices with syrup Sliced apples, oranges and pears for decoration Instructions: Pour the apple juice/cider, orange juice concentrate, cranberry juice, and pear nectar or pears in syrup into a large pitcher or punch bowl. Stir to combine. Add ice and fruit slices and soda if using. Notes: Add in 16 oz of ginger ale, sparkling apple cider or lemon lime soda to create a little fizz. Add bourbon, or vodka for an adult beverage. "Crisp, and clean. A taste of fall in a glass!" 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 recipe was my favorite holiday “picky table” treat. I looked forward to Mom’s stuffed mushrooms every Thanksgiving and Christmas as well as the entire family did and now, I get to share them with you. Check the recipe notes for an updated twist.” Patty's Stuffed Mushrooms Servings: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 2lbs fresh cremini/button mushrooms stemmed & cleaned 16 – ounces imitation crab meat chopped 1 sleeve of Ritz crackers crushed 4 cups of Cheese-It crackers crushed 2 sticks of butter melted 2 cloves of garlic smashed and chopped finely 1/4 cup grated parmesan cheese 1 tablespoon dried parsley Pepper to taste Instructions: Preheat the oven to 425°F. Remove the stems from 24 large cremini mushrooms. Wipe mushroom caps clean with a damp paper towel. Arrange on parchment paper lines baking sheet. In a small saucepan melt butter, add chopped garlic and parsley. Cook until butter is completely melted; and garlic is fragrant. Finely crush crackers; add to a large bowl. Add in parmesan cheese, chopped crab meat, and pepper. Stir to combine. Pour over melted butter and garlic mixture, mix well to combine. Mixture will be a stuffing texture. Divide stuffing amongst the mushroom caps, pressing mixture into stem hole. Bake 20-30 minutes until golden brown. Let cool 5 minutes, then remove from the baking sheet. Serve warm. Notes: Try a creamy updated twist… Combine 8 ounces cream cheese, room temperature, 1/2 cup chopped scallions, and 2 tablespoons mayonnaise into stuffing mixture, combine well. Cook for 20 minutes and then broil until golden, about 5 minutes. "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This easy roasted red pepper hummus is creamy, smoky, and sweet! You'll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, and a hint of smoked paprika. Serve it with homemade pita chips, the perfect addition to your Mediterranean mezze party platters!” Roasted Pepper Hummus Servings: 10 Prep Time: 5 Minutes Chill Time: 3 Hours Ingredients: 1 jar roasted red peppers 2 cups canned chickpeas drained (liquid reserved) and peas rinsed 1 1/2 teaspoon garlic powder 5 Tablespoon tahini paste 1 teaspoon smoked paprika 1 large lemon 2 tablespoons pine nuts, toasted, optional 1 teaspoon+ Extra virgin olive oil garnish Salt and pepper to taste Instructions: In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic powder, tahini, smoked paprika, and juice of lemon. Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine. Transfer to a serving bowl. Cover and chill. When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! "Great for a party or weekly lunch plan. Delicious, flavorful and healthy. Serve with veggie sticks, pita chips or spread on toasted baguette slices." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option "Light, sweet and hits the spot. Quick and easy dessert or snack when that sweet tooth kicks in!" Nuts over Berries Servings: 1 Prep Time: 5 Minutes Ingredients: 6-12 Strawberries, raspberries, blueberries, or blackberries Sliced 4 tbsp Whipped Cream Original or Sugar Free 2 tbsp Almonds Sliced Instructions: Spread whipped cream on bottom of dessert bowl. Sprinkle sliced strawberries and almonds. "A super healthy alternative if you are cutting the sugar and carbs. The possibilities are endless. Use raspberries, blueberries, or blackberries." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Low Carb / Low Sugar Options "The flavors of your favorite old fashioned banana bread recipe in a sweet and healthy energizing snack." Banana Walnut Protein Bars Servings: 1 Prep Time: 5 Minutes Ingredients: 1 large Ripe banana 1 cup Pitted dates 1 cup Old fashion oats 1/4 cup Ground flax seed or flax meal 2 tablespoons Chia seeds 2 tbsp Flax seeds 1/2 teaspoon Vanilla 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Kosher salt 1/2 cup Chopped Walnuts 1/4 cup Mini chocolate chips, optional Instructions: Line a 8×8 square pan with wax or parchment paper. Place all ingredients chocolate chips in a high-powered blender or food processor, and process until the mixture forms a thick mass. Break up the mixture, add chocolate chips and pulse a few times to distribute the chips, or simply stir in the chips. Press the mixture into the prepared pan. You can cover the top with more paper and press an equal sized pan to roll the top with a glass to flatten completely. Place in refrigerator until firm, mixture will be sticky and this will allow you to slice them easier. Slice into bars or squares, wrap individually with parchment paper and store the bars in the refrigerator. "Quick and easy snack to grab when on the go for work and school." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Low Carb/Sugar Free Option "Great for a pre-workout snack, or a meal supplement." Raisin-Oat Peanut Butter Protein Bars Servings: 10 Prep Time: 10 Minutes Ingredients: 2 cups Rolled Old Fashioned Oats 1/2 cup Rolled Old Fashioned Oats Ground in a food processor or pre packaged 1 scoop Vanilla Protein Powder Sub for flavor of your choice Pinch Salt 1/2 tsp Cinnamon 3/4 cup Peanut Butter Sub for nut butter of your choice 1 tsp Pure Vanilla Extract 1/2 cup Raw Honey 1/2 cup Chocolate Chips Sub for chip flavor, sugar free of your choice 2 Milk** Instructions: Line a deep 8 x 8 baking tray or pan with waxed or baking paper and set aside. In a large mixing bowl, combine your rolled oats, ground oats, protein powder, cinnamon and sea salt and mix well. In a small microwave safe bowl or small sauce pan over low heat, melt your nut butter, honey and vanilla extract. Pour your wet mixture in with the dry mixture and mix very well. Add milk (You may need to use your hands for mixing which is much easier). Allow to cool slightly, before mixing in the chocolate chips. Transfer mixture to lined pan and using your hands, press firmly to set, refrigerate for at least an hour to firm up. Remove and slice into 10 bars. Notes: ​** Only use if mixture is too crumbly.For best results wrap bars individually in waxed paper. Bars are best kept in the refrigerator for 1 month and are freezer friendly. Bars can also be kept at room temperature for 1 week. "Quick and easy snack to grab when on the go for work and school." 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 easy snack. Great for party appetizers, or a movie treat! A quick weeknight meal that you can whip together in less than 20 minutes.” Pizza Bombs Servings: 6 Prep Time: 10 Minutes Cook Time: 12 Minutes Ingredients: 2 cups your favorite marinara sauce 2 cans refrigerated biscuits 12 sticks mozzarella string cheese 1 8 oz package of turkey or regular pepperoni 4 tablespoons butter melted 1 teaspoon garlic powder 2 teaspoons parsley flakes Instructions: Preheat oven to 350° F. Lightly spray an 8”x 9” baking dish, set aside. Pop open biscuits cans and separate biscuits. Cut cheese sticks in half to create 24 pieces, set aside. Take one biscuit and stretch slightly pulling all side, starting from center. Wrap two pepperoni slices around a cheese stick and place in the middle of the biscuit. Wrap dough around cheese stick and pepperoni pinching to seal closed. Roll in hands to make a ball shape. This will also help seal the dough firmly. Place in slightly greased baking dish, starting at one end. Repeat with remaining biscuits, cheese and pepperoni until everything has been used. In a small bowl, melt butter in microwave in 10 second intervals. Add in garlic powder and parsley flakes. Brush over tops of biscuits, coat completely. Bake for 10-15 minutes, or until lightly golden brown. Serve immediately with a side salad, and marinara sauce for dipping. "Quick and easy snack for after school or a quick weekend lunch for the kids!" 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 stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size—but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.” The version of these beauties I seek out the most, and that inspired this recipe, is the Rhode Island–style of stuffed clams known as quahogs, (pronounced; Coe-Hog), lovingly known in Li’l Rhody as “stuffies.” What makes this version unique to Rhode Island is the Portuguese influence with the addition of chouriço, which is smoked and cured and loaded with garlic and paprika. Along with the added sausage, garlic, paprika, and bell pepper are commonly found in chouriço stuffies. The briny clams combined with the smoky and rich sausage is, in my opinion, a perfect pairing. It’s little surprise that Rhode Island–style stuffies would have a strong Portuguese influence. Rhode Island has the densest Portuguese population in the country. When waves of Portuguese immigrants came to Rhode Island in the late 19th century, they sought jobs working in factories, fishing, and later in clamming. RI Stuffed Quahogs aka Stuffies Servings: 40 Prep Time: 30 Minutes Cook Time: 20Minutes Ingredients: 20 whole quahogs shells washed to remove dirt 1/2 lb butter 1 lb chorizo diced 2 medium onions diced 2 large red peppers diced 3 cups celery diced 1 14 oz box Bell's Traditional Stuffing 1 tablespoon Old Bay seasoning 2 tablespoons tabasco sauce 2 1/2 tablespoons red pepper flakes 1/4 cups fresh parsley chopped 1/2 cups parmesan cheese Instructions: Steam quahogs until they just open. Set the liquid aside (do not discard). Shuck the quahog meat (saving the shells) and roughly chop. Set aside. Prepare the Bell’s Traditional Stuffing according to the package directions. Set aside Add the butter and diced chorizo to a pot over medium heat. Cook until the chorizo begins to brown, and the butter gets foamy. Add the diced onion, red pepper, and celery. Cook, stirring occasionally, for 4 minutes. Add Old Bay, tabasco, red pepper flakes, and reserved quahog liquid. Continue to cook until the mixture has reduced and most of the liquid is gone. Remove from heat and allow to cool In a large bowl, combine prepared stuffing, vegetable mix, chopped quahogs, and fresh parsley. Stuff the shells with the stuffing and refrigerate for 24 hours. Bake at 350°F until stuffing browns on top, 15-20 minutes. "Coastal New England holds a special place in my heart. Much of its rustic coastline is pristine, with green pastures and farmland bounded by old stone walls straight out of a Jane Austin novel. It's where I grew up, and a piece of me will remain no matter where life takes me." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option “If you are looking for a little crunch, try this easy peasy cheesy cracker recipe. You won't be disappointed! Great for a Keto diet, or someone watching carbohydrate intake. Delicious for topping salads, dips or snacking while watching your favorite movie." Cheese Chips "Crisps" Servings: 6 Prep Time: 5 Minutes Cook Time: 10 Minutes Ingredients: 6 1/4″ thick Slices of cheese Cut in quarters. Instructions: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Add cheese slices leaving about 1/2 inch between. Bake for 10-12 minutes or until browned. Using a paper towel, dab each cheese slice to absorb the oil. Leaving cheese on parchment paper, transfer to wire rack to cool. Cheese will crisp once completely cool to form “Crisps/Crackers”. "Enjoy with your favorite dip, top with mini slices of deli meats, or top your favorite 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.

“Tired of buying crackers from the store, not knowing what all those ingredients are listed on the side panel? Rather know, and change something not so healthy into a healthier option? These are the cracker for you! You can add any topping or mix-in you would like, perfect when paired with my Roasted Pepper Hummus!” Seeded Crackers Servings: 100 Crackers Prep Time: 20 Minutes Cook Time: 12 Minutes Ingredients: 3 cups all-purpose flour or a mix of all-purpose and whole grain flours 2 teaspoons sugar 2 teaspoons salt 4 tablespoons extra-virgin olive oil 1 cup water 1 teaspoon coarse sea salt 1/4 -1/2 cup sunflower seed kernels (optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt) Instructions: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside. In a medium bowl, whisk together the flour, sugar, and salt. Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated. Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands. Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. Brush the surface of the dough very lightly with water. Sprinkle with sunflower seeds and coarse salt. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. (See Additional Notes below for additional ideas for toppings and flavorings.) Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters. Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking. Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp. Notes: Other Ideas for Toppings: dried herbs, chili powder, and ranch dressing seasoning. Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles coarse cornmeal. Proceed with adding the oil and water as directed. "Great served with dips, salsas, hummus, or a slice of your favorite cheese!" 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.

"Looking for something different? Want to take a walk on the wild side and cook outside the box? Try these little babies out for a flavor boost!" Empanadas Servings: 5 Prep Time: 20 Minutes Cook Time: 5 Minutes Ingredients: 1 tablespoon Extra Virgin Olive Oil 3 lbs ground beef Ground turkey maybe substituted 1 medium yellow onion finely chopped 1/2 cup Tomato Sauce 15 Spanish Olives Stuffed with Pimientos thinly sliced, or chopped 2 packets Sazon seasoning 2 tablespoon Garlic Powder more to taste 1 tablespoon Dried Oregano 1 tablespoon Dried Parsley 1 teaspoon Chili Powder 1 tablespoon Onion Powder Black Pepper to taste 1 14 ounce package Goya Discos, thawed Shredded Cheddar Cheese Vegetable or corn oil for frying Instructions: Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sazon packets, garlic, oregano, parsley, onion, and chili powder and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 1/2 tbsp. meat mixture into middle, add 1 Tbsp shredded cheese, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in small batches until crisp and golden brown, flipping once, 3 – 5 minutes. Transfer to paper towels to drain. "Serve with a side of Spanish rice and beans, an ice cold cerveza with a slice of lime!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with spinach, eggs, cheese, leftovers or whatever your heart desires!" Stuffed Eggy Cups Servings: 6 Prep Time: 15 Minutes Cook Time: 20 Minutes Ingredients: 1/2 dozen Eggs 1/4 cup Cream Salt Pepper Instructions: Choose from any of the following: Kale chopped, baby spinach chopped, tomatoes diced, onions finely chopped, red bell peppers finely chopped, green peppers finely chopped, mushrooms finely chopped, goat cheese crumbled, basil finely chopped, mozzarella cheese shredded, or whatever you like! I used in this recipe pepperoni rounds, spinach, and shredded cheddar. Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside. (Do NOT skip this step, they will stick to the bottom of the pan.) Whisk the eggs in a bowl. Add in cream, salt and pepper. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, just to the edge. Bake large for 20 minutes, 12 minutes for minis or until a toothpick comes out clean for each cup. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy! Notes: Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days. "Keep them refridgerated in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days." 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.

"Looking for a sweet easy different type of dessert to add to your dessert table? Try out this super easy dip and serve with your favorite cookie or hot biscuits at breakfast!" Ginger-Snap Cookie Butter Servings: 20 Prep Time: 15 Minutes Ingredients: 16 oz Ginger Snap Cookies Or your choice of cookie 1/2 cup Vegetable oil 1/4 cup Water 1/2 cup Powdered Sugar Instructions: Crush the cookies into chunks. Place into a food processor (or blender) and pulse until you have a fine powder. Slowly drizzle in the vegetable oil, then add the water and blend until a paste forms. Add the powdered sugar gradually (by the tablespoon, if you like). Scraping down the sides of the blender every so often to make sure it all incorporates. Add more water as necessary until desired consistency is reached — you want it to be spreadable. Transfer to a jar with a tight-fitting lid and refrigerate for 30 minutes before serving. (Cookie butter will keep, refrigerated, for up to a week.) Go ahead and enjoy it on pancakes, waffles, ice cream, crackers, cookies, celery or (practically) anything else! Notes: The best cookies for cookie butter are the ones that crumble the most easily. Snicker-doodles, pecan sandies, gingersnaps and sugar cookies are great. Oreos make a great chocolatey cookie butter, but you will have to use less oil and water due to the filling which tends to make it runny. Cookies with “chunks” (oatmeal, chocolate chips, nuts) can be blended into a “chunky-style” cookie butter with a crunchy textural contrast that’s particularly good on ice cream. "Add a bow and a Tin of butter cookies, wrap in cellophane. Makes a great 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.

"A delicious twist on the classic favorite put on everyone's Thanksgiving table. Add this wonderful sauce to any dish, or spread it over warm buttermilk biscuits straight from the oven. Mmmmm!" Cranberry Orange 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 orange peel 1/2 cup orange juice or fresh squeezed 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 orange peel and orange 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. "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.

Keto / Low Carb / Sugar Free Option "Delicious buttery, garlicy, cheesy goodness! Great for a Keto high protein diet!" Garlic Parmesan Chicken Wings Servings: 2 Prep Time: 10 Minutes Cook Time: 1 Hour and 30 Minutes Ingredients: 5 lbs Chicken Wings 1 stick Butter 1 cup Grated Parmesan Cheese 2 tbsp Garlic Powder Salt and Pepper to taste 1 tsp Paprika 1 tbsp Dried Parsley Instructions: Chicken Preheat oven to 350 degrees. Line a baking sheet with foil. Wash and dry chicken wings. Cut off wing tip, discard. Cut and Separate wing and drummett into two pieces. Place chicken pieces onto prepared baking sheet. Sprinkle with 1 Tbsp of garlic powder, salt, pepper, and paprika. Place in center of oven for 1 hour and 30 minutes to 2 hours until juices run clear. Remove chicken from oven. Sauce Melt stick of butter in microwave safe container for 1 minute. (30 second intervals depending on the wattage of your microwave) Mix in remaining garlic powder, dried parsley and 1/2 cup of the grated Parmesan cheese. Mix until well incorporated. Using a basting brush, coat each chicken wing using all of the prepared sauce. Sprinkle remaining Parmesan cheese over buttered wings. Serve immediately plain or with your favorite dipping sauce. "Serve with a side of carrots and celery sticks, and ranch dressing for dipping. Add a combination of our Hot Buffalo Wings! Or Chinese Sticky Chicken Wings!" 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 spin on the traditional cold shrimp cocktail bursting with flavor!" Roasted Shrimp Cocktail Servings: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 3lbs large Uncooked shrimp deveined 2 tsp Coarse salt 1 tbsp Pepper 1 tbsp Olive oil 2 tbsp Butter melted 1 large Lemon sliced in half 1 cup Cocktail sauce Instructions: Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Wash, pat dry and devein shrimp leaving tails attached. Add dried shrimp to a large bowl. Add in butter, olive oil, salt and pepper. Toss shrimp to coat. Lay shrimp in a single layer on baking sheet. Place in oven for 15-20 minutes, until shrimp is coral in color. Let cool. Squeeze half of lemon over cooked shrimp. Place on serving tray or arrange in a cocktail glass with cocktail sauce for dipping. "Add the shrimp to skewers and throw them on the grill for summer flavor! Have cooked shrimp leftover? Add to cooked pasta, toss with butter and add a sprinkling of parmesan cheese for a lunch for the next day!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "A healthy low-carb recipe on a traditional Mexican fav!" Three Cheese Spinach Quesadilla Servings: 2 Prep Time: 10 Minutes Cook Time: 10 Minutes Ingredients: 16 oz Frozen Spinach Thawed 1/2 cup Mozzerella Cheese Shredded 1/2 cup Monterey Jack Cheese Shredded 1/2 cup Cheddar Cheese Shredded 4 Low Carb Tortillas 4 tsp Butter 4 oz Marinara Sauce, Optional for dipping Instructions: Preheat frying pan on medium-low heat. Remove frozen spinach from packaging. Microwave oh high in a microwave safe bowl for 4 minutes. Drain spinach, pressing out as much water as possible. Combine cheese in bowl to mix. Butter one side of each tortilla with 1 tsp of butter. Place one tortilla butter side down in frying pan. Place 1/4 of shredded cheese on tortilla, add 1/2 of the spinach, top with 1/4 more of the shredded cheese. Place second tortilla butter side up on top of cheese layer. Fry in pan for 3-4 minutes until golden brown and crisp. Flip and repeat. Repeat process with second quesadilla. Remove from pan, cut in half and half again giving you 4 slices. Serve with warm marinara sauce, (optional). "Preparation Tip: To drain spinach, place in clean kitchen towel and squeeze until completely drained. Additional Serving Option: Pizza Style Quesadilla Add 20 Slices Pepperoni Sliced and 1/4 Cup Sliced Black Olives during step 7." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Options "Delicious hot and spicy buffalo chicken wings. Great for a keto and low-carb diet or as an appetizer for game day!" Buffalo Wings Servings: 3 Prep Time: 10 Minutes Cook Time: 2 Hours Ingredients: 3 lbs Fresh Chicken Wings and Drumettes, Thawed if frozen 2 tbsp Garlic Powder 2 tbsp Black Pepper 1 stick Butter Sub margarine 1 cup Hot Sauce 1 1/2 tbsp White or Apple Cider Vinegar 1/4 tsp Worchestershire Sauce 1/8 tsp Garlic 1/4 tsp Chili Powder Instructions: Preheat oven to 350 degree Line a baking sheet with foil and spray with cooking spray. Wash and pat dry chicken wings and drummette pieces. Lay chicken pieces in one even layer on baking sheet. Sprinkle all chicken evenly with garlic powder, paprika, salt and black pepper. Place baking sheet in the middle of the oven rack and bake for one hour. Meanwhile prepare your Buffalo Sauce while chicken is cooking. In a small sauce pan, over low heat, melt butter. Once butter is melted add hot sauce, vinegar, worchestershire sauce, garlic and chili powder. Mix to incorporate all ingredients. Simmer on low for 15 minutes, stirring frequently. Set aside. Remove chicken from oven. Using half of the Buffalo sauce coat each chicken piece with sauce generously. Place back into oven for 1 hour. Remove chicken from oven and place in heat resistant bowl. Pour over remaining sauce, toss to coat chicken. Plate up and enjoy. Notes: * You can also use the buffalo sauce and toss over breaded chicken tenders found in the frozen section of your grocery store. Cook according to package directions. (This option will no longer be a Keto / Low Carb / Sugar Free recipe.) "Serve with a side of Blue Cheese or Ranch dressing and celery and carrot slices or a side salad! Great paired with the Garlic Parmesan Wings!" 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.

"Delicious hot and spicy boneless wings with half the work! buffalo chicken wings. Great as an appetizer for game day!" Boneless Buffalo Wings Servings: 3 Prep Time: 10 Minutes Cook Time: 30-45 Minutes Ingredients: 3lbs package of breaded frozen chicken tenders, strips or chunks 1 stick Butter Sub margarine 1 cup Hot Sauce 1 1/2 tbsp White or Apple Cider Vinegar 1/4 tsp Worchestershire Sauce 1/8 tsp Garlic 1/4 tsp Chili Powder Instructions: Preheat oven to 350 degrees Line a baking sheet with foil and spray with cooking spray. Cook chicken according to package directions. (normally 30-45 minutes at 425 degrees.) Buffalo Sauce In a small sauce pan, over low heat, melt butter. Once butter is melted add hot sauce, vinegar, worchestershire sauce, garlic and chili powder. Mix to incorporate all ingredients. Simmer on low for 15 minutes, stirring frequently. Set aside. Remove chicken from oven. Place strips in a large bowl. Pour over buffalo sauce, toss to coat chicken. Plate up and enjoy. Notes: If you like bone in buffalo wings, check out my Buffalo Chicken Wings recipe. "Serve with a side of Blue Cheese or Ranch dressing and celery and carrot slices or a side salad! Great paired with the Garlic Parmesan Wings!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“An easy delicious Saturday morning breakfast! Custardy, thick, and deliciousness in every bite!” Cinna-nilla French Toast Servings: 6 Prep Time: 15 Minutes Cook Time: 15 Minutes Ingredients: 1 loaf Texas toast bread, brioche or thick sliced bread of choice 8 large eggs 1 cup milk 1 1/2 tablespoon vanilla extract 1 tablespoon maple extract 1 tablespoon cinnamon 1 tablespoon sugar Powdered sugar for dusting Maple syrup Fresh fruit optional Butter Instructions: Whisk milk, eggs, vanilla, cinnamon, sugar, vanilla and maple extract together in a shallow bowl. Lightly butter a griddle and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot, add pats of butter, dust with powdered sugar and top with fresh fruit, and warm maple syrup. "My favorite breakfast dish of all time. The more custard tasting the better in my opinion. Full of cinnamon, vanilla flavor. Smother your stack with hot maple syrup and a few pats of butter. If your feeling crazy, make it snow over the top with powdered sugar!" 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.

"Delicious, melt in your mouth, mini bite-sized goodness at your fingertips! Powdered, sugared, cinnamond, filled, and or glazed. Have them the way you like them!" Mini Donut Holes Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes Ingredients: 1 Can Grand Southern Homestyle or Buttermilk Biscuits NOT the flaky kind! Vegetable oil For Frying 1 Cup Filling of choice Jam, Jelly, Curd, Pudding, Hazelnut spread, Frosting… The options are endless! 1 Cup Powdered sugar 4 Tbsp Milk or water Instructions: Donut holes: Separate each biscuit from can. Cut each biscuit evenly into 4 pieces and roll into balls. Fill a saucepan or dutch oven 1-1/2 inches with vegetable oil. Heat to 350 degrees over medium heat. Fry donut holes in batches of 4 to 5 at a time, turning with tongs while frying to brown evenly. Place on a plate lined with paper towels. Glaze: In a medium bowl, stir powdered sugar and milk (or water) until smooth. Filling and glazing: Fill a pastry bag with filling. Using a small tip, pipe filling into each donut hole until it expands slightly. Dip into glaze to coat evenly. Lay on wired rack until set. Enjoy these delicious little morsels! "Make them plain, filled or dough boy (beignet) style, whichever your taste-buds desire. You could even make them savory! Fill them with pimento cheese, cheddar cheese spread and sprinkle with salt for a pretzel style game day snack!" 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.

"Summer time brings fresh fruits. It’s blueberry time! Try this quick and easy recipe for a quick breakfast." Blueberry Muffins Servings: 12 Prep Time: 10 Minutes Cook Time: 21 Minutes Ingredients: 1 1/2 cups all purpose flour 3/4 cup sugar plus 1 tablespoon for muffin tops 1/4 teaspoon fine sea salt 2 teaspoons baking powder 1/3 cup oil; canola or vegetable 1 large egg 1/3 – 1/2 cup milk 1 1/2 teaspoons vanilla extract 6 to 8 ounces fresh or frozen blueberries unthawed, about 1 cup Instructions: Heat oven to 400 degrees F. Line 8 standard-size muffin cups with paper liners, set aside. In a small bowl, add blueberries and 1 tablespoon of flour. Shake to coat blueberries, set aside. Whisk the flour, sugar, baking powder, and salt in a large bowl. In a small bowl add oil, egg 1/2 cup milk. Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick. Fold in the flour coated blueberries. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs. Transfer to a cooling rack. To store: Place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months. "A great addition to any breakfast or brunch spread. Add to a continental breakfast board, serve with hot coffee or tea. Make a basket and tie with ribbon and bring your neighbor a friendly 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.

"When life gives you lemons, make a blueberry-lemon bread! Moist, sweet and oh so delicious. Add this light and fluffy bread to your next breakfast table or potluck, it will sure be the next thing everyone is talking about!" Blueberry Lemon Loaf Servings: 12 Prep Time: 15 Minutes Cook Time: 1 Hour Ingredients: 1/3 cup butter melted 1 cup sugar 3 tablespoons lemon juice 1 teaspoon vanilla extract 2 eggs room temperature 1 & 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup Sour Cream 2 tablespoons lemon zest 1 cup blueberries fresh or frozen, thawed 1 cup powdered sugar 2 tablespoons lemon juice Instructions: Preheat oven to 375 degrees. In a medium mixing bowl, whisk melted butter, sugar, vanilla, lemon juice and eggs. In a separate bowl, mix together the flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring gently. Fold in lemon zest and blueberries. Do not over mix. Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 mins. At the 20 minute mark, turn the oven down to 350 Bake for and additional 30 to 40 mins. Let cool in the pan for 10 minutes. Then remove to wire rack. Combine about 1 cup powdered sugar and 2 T lemon juice to form a glaze. Drizzle bread while still warm. Bread will be more moist on the second day. Smear with softened butter for an extra creamy treat! "A great addition to any breakfast or dessert table. Perfect to bring into the office for a sweet morning pick me up. Slice into individual slices and place in mini parchment bags like the fancy coffee shops!" 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.