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"You will want to make these adorable decorations for your front door this year and for every holiday to come! The possibilities are endless!" Materials: 50-80 colorful plastic Easter eggs 1 - 12-14″ Wire Wreath Form 3 - 6 yd Spools Decorative Ribbon Matching Colors Any other embellishments you would like to add Hot Glue Gun Directions: Step 1: Glue plastic Easter eggs in a circle to cover a wire wreath frame. I used a 12" wicker frame and about 45 eggs, but you can use any size as long as you have enough plastic eggs to cover the frame. Step 2: Glue another ring inside the first ring of eggs. Step 3: Lastly, glue a third layer of eggs on top of the two rings of eggs already glued to your wreath. Alternating between large and small eggs, covering any gaps below. Step 4: Add a ribbon to hang or any Easter themed decorations you like!

"Fresh & Creamy yogurt parfaits are filled with fresh fruit and topped with crunchy granola. They are perfect for breakfast or dessert!" Fruit and Yogurt Parfait Servings – 4 Prep Time – 5 Minutes Cook Time – 0 Minutee Ingredients: Granola ¼ cup brown sugar ¼ cup honey ⅛ cup canola oil 2 cups old fashioned oats 1 cup sliced almonds or chopped pecans, optional 1 teaspoon cinnamon dash of salt coconut flakes optional Parfait Ingredients (you can use your favorite or in season fruit.) 1 cup strawberries ½ cup blackberries, or raspberries ½ cup blueberries 4 cups vanilla greek yogurt, (or your favorite flavor and style will work great) 1 cup granola Directions: To make granola, preheat the oven to 250°. Line a baking sheet with parchment paper or coat with cooking spray. In a saucepan combine the sugar, honey, and oil. Stir over medium heat until sugar has dissolved. Add oats to a mixing bowl. Pour honey mixture over the oats. Add cinnamon and salt. Stir everything together until evenly coated. Spread the mixture evenly over the baking sheet and gently press down. Bake for 1 hour. Stir the mixture every 15-20 minutes. Remove and allow the mixture to cool completely in the pan. Break apart and enjoy it just as is or continue on to make delicious yogurt parfaits. Dice strawberries into smaller pieces. Layer yogurt in 4 cups beginning with 1/2 cup yogurt, a sprinkle of granola, a few spoonfuls of chopped strawberries, as well as a few blackberries and blueberries. Repeat layers one more time and refrigerate until ready to serve. Variations: Sweeten it with a drizzle of honey or sweetened shredded coconut. Add in chopped nuts such as pecans, walnuts, peanut or almonds. Sprinkle on some mini chocolate chips. Use other toppings like chia seeds, peanut butter drizzle, maple syrup, or dried cranberries. Nutrition: Calories: 713cal / Carbohydrates: 120g / Protein: 22g / Fat: 18g / Saturated Fat: 4g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 8g / Trans Fat: 0.03g / Cholesterol: 12mg / Sodium: 180mg / Potassium: 930mg / Fiber: 8g / Sugar: 76g / Vitamin C: 29mg / Calcium: 494mg / Iron: 4mg. "Yogurt Parfaits are one of my go-to’s! I love fresh berries and this is a really tasty way to highlight whatever fruit is in season!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Banana Cake is made using a cake mix and topped with a smooth creamy buttery chocolate frosting. Loaded with real banana flavor in every single bite!" Banana Cake with Chocolate Frosting Servings – 12 Prep Time – 15 Minutes Cook Time – 35 Minutes Ingredients: Cake 1 (15.25 ounce) boxed yellow cake mix 3 ripe bananas peeled and mashed ½ cup vegetable oil or 1 stick of melted butter 2 large eggs 1 teaspoon vanilla extract 1 box instant banana pudding mix Frosting 1 cup butter room temperature ½ cup unsweetened cocoa powder 4 cups powdered sugar 1 teaspoon vanilla extract 4 - 5 tablespoons heavy cream *You can completely skip this step and use a can of premade chocolate frosting. Directions: Cake Preheat oven to 350 degrees. Spray a 9x13 baking or bundt with nonstick baking spray. Add the peeled bananas to a large bowl and mash with a fork. Mix in oil (or 1 stick of butter melted), eggs, and vanilla. Using a whisk, mix until combined. Add in the yellow or banana cake mix and pudding mix until all ingredients are blended together. Pour the batter in the prepared pan. Spread the batter evenly in the pan. Place in the oven and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool completely before frosting. Frosting In a large mixing bowl, add in the butter and cocoa powder. Beat with a hand mixer until creamy. Add in the powdered sugar, vanilla, and heavy cream and continue to beat until combined. You may add additional heavy cream 1 tablespoon at a time to get the desired consistency of frosting. Spread the frosting on top of the cake with an offset spatula. Or if using canned frosting, microwave container for 30 seconds, and pour over top of cake. Decorate with fresh banana slices or banana chips. Nutrition: Calories: 614cal / Carbohydrates: 85g / Protein: 4g / Fat: 31g / Saturated Fat: 21g / Cholesterol: 83mg / Sodium: 465mg / Potassium: 204mg / Fiber: 2g / Sugar: 62g / Vitamin A: 697IUVitamin C: 3mgCalcium: 113mgIron: 2mg "This recipe is a keeper. Easy delicious and will be the talk of the gathering!" 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.

"Scrumptious puff pastries wrapped around a metal horn and baked till golden and flaky. These little five ingredient wonders can be filled with whipped cream, custard or buttercream icing." Italian Cream Horns aka Cannoncini Servings – 8 Prep Time – 30 Minutes Cook Time – 20 Minutes Ingredients: 1 sheet frozen puff pastry, thawed 1 egg 1 cup heavy cream 1/2 cup divided powdered sugar 1 teaspoon vanilla extract 1 1/2 cups chocolate chips copped nuts of choice and or mini chocolate chips, optional. Directions: Grease 8 cream horn metal cones or metal cannoli forms. (You can also make some our of aluminum foil by rolling in a tube form.) Use a knife or rolling cutter to cut puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap layers, covering form in a spiral. Cover and freeze for 30 minutes. Preheat oven to 400°F. Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff. Fill piping bag with cream; pipe into cooled pastry. Melt chocolate chips in a small bowl in microwave at 30 second intervals; stirring each time. Mix until melted. Drizzle chocolate over cream horns in a swiping motion. Sprinkle with mini chocolate chips and or chopped nuts, optional. Keep refrigerated. "This recipe swiftly earned its place as a family favorite often requested for every occasion." 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 Non Alcoholic St. Patrick’s Day Punch that everyone from kids to the adults will love? Want to make it adult friendly? Add in rum for a special treat." Leprechaun Punch Servings – 8 Prep Time – 5 Minutes Chill Time – 60 Minutes Ingredients: 2 pkg. Lemon-Lime Flavor Unsweetened Drink Mix Like KOOL-AID 2 qt. pineapple juice chilled 1 liter Sprite chilled Simple syrup Gold Sanding Sugar, optional Slices of Lemons, and Limes Maraschino Cherries Bunch of fresh mint St. Patrick’s Day straws or fruit picks for decoration, optional Want to make this an adult drink? Add in the following: 1 bottle (750ml) white rum Directions: In a large pitcher, pour pineapple juice, and drink mix. Stir until everything is mixed well and the drink mix is dissolved. Add in the soda. Mix just enough to combine, over mixing will flatten the carbonation. On two small plates or containers big enough to dip the rims of the glasses in. Add some of the simple syrup on one plate and the gold sanding sugar on the other. Dip the edges of the glasses into the simple syrup, let the excess drip off and then roll into the sanding sugar. Add in ice cubes, pour in punch. Garnish with a stick of cherries, slice of lemon and lime, with a sprig of mint. Note: Don't have gold sanding sugar, use green. Or try crushed up lucky charms cereal with marshmallows! "This simple green punch is perfect for picnic or party." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish and a side of Rye or soda bread and butter!" Corned Beef and Cabbage Boiled Irish Dinner Servings – 8 Prep Time – 20 Minutes Cook Time – 2 Hours and 30 Minutes Ingredients: 1 (4 pound) corned beef brisket with spice packet 12 small red potatoes 6 medium carrots 1 large head cabbage 1 12oz bottle of Irish stout beer (Guinness) water, to cover beef horseradish and or mustard, optional Directions: Gather all ingredients. Place corned beef in a Dutch oven and pour in beer. Add enough water to cover beef. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with rye bread or soda bread, and horseradish or mustard for dipping sauces. Notes: Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds. Nutrition: Calories 286 / Total Fat 17g / Saturated Fat 5g / Cholesterol 61mg / Sodium 1384mg / Total Carbohydrate 14g / Dietary Fiber 5g / Sugars 13g / Protein 17g / Vitamin C 31mg / Calcium 19mg / Iron 3mg / Potassium 355mg "This is our favorite Irish feast!" 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 way to use up left over pot roast from Sunday night dinner. You can even try this with left over chicken or ground beef!" Pot Roast Bowl Servings – 8 (or depending on how much leftovers you have) Prep Time – 20 Minutes Cook Time – 40 Minutes Ingredients: 1 Mississippi pot roast recipe 1 Creamy mashed potatoes recipe Vegetable of your choice, I like corn or peas and carrots mix for this recipe. Salt and pepper to taste 1/2" pats of butter Directions: Shred pot roast - easiest way to do this is by using two forks and in a pulling apart motion shred roast into strips that resemble "string like" pieces. Place 1 1/2 cups mashed potatoes at the bottom of the bowl. Spoon over 2 tablespoons of the roast gravy. add 1/2 cup or more of your vegetable. Place pat of butter on top of vegetables. Top vegetables with 2 cups of roast. Add two more table spoons of gravy over the top. Season with salt and pepper. Serve with crusty French bread and butter. Enjoy! "This recipe makes a great option for a party. Have everything set up in a buffet style with different vegetables, extra gravy ready for guest to make their own bowls and top them however they prefer. Serve with an assortment of rolls and spreads. Violá! You have a pot roast bar!" 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.

"What do you get when you mix cheesesteak and stromboli? A match made in heaven — that's what! As you are well aware, Stromboli is very similar to a calzone, but the main difference is in the rolling." Steak and Cheese Stromboli Servings – 4 Prep Time – 12 Minutes Cook Time – 30-40 Minutes Ingredients: 1 pound frozen sliced sandwich steaks (approximately 10 steaks) 1 tablespoon vegetable oil 2 large red and green bell peppers, thinly sliced 1 medium onion, thinly sliced salt and pepper, to taste 1 pound refrigerated pizza dough 8 ounces provolone cheese 4 ounces mozzarella cheese, shredded 1 large egg 1 teaspoon water 1 recipe of RI Style Marinara Sauce Directions: Preheat the oven to 400 degrees. Heat a large nonstick skillet to medium-high. Place 2 to 3 steaks in the pan at a time, then cook them for about 1 minute and 30 seconds on each side. Remove them from the pan, and set aside. Cook the remaining steaks in batches until they are all cooked. In the same skillet on medium-high heat, add the vegetable oil. Add the onions and peppers to the pan, and sprinkle them with salt and pepper. Sauté the peppers and onions for 2 to 3 minutes, until the onions are lightly browned. On a piece of lightly floured parchment paper, roll out the pizza dough into a 15x10-inch rectangle. Lay the sliced provolone cheese onto the dough, leaving about ½ inch of room on the sides. Top cheese with the cooked steak. Add the peppers and onions on top of the steak. Top with the shredded mozzarella cheese. Fold in the sides of the dough, and then roll the dough up. Pinch the seams to seal. Make sure the Stromboli is seam-side down on the parchment paper. Place the parchment paper with the stromboli onto a baking sheet. Combine the egg and the water in a small bowl, and beat until well combined. Brush the egg mixture over the dough. Cut slits in the top of the dough, for the steam to release and to keep the dough from bubbling. Bake the Stromboli in the preheated oven for 20 to 30 minutes, until golden brown. If desired, add some mozzarella or Parmesan cheese on top, and cook for another 5 minutes. This step is completely optional. Let stand for 10 minutes, then cut and serve with marinara dipping sauce. Note: You can also use leftover thinly sliced steak from yesterday's dinner. Or make a fresh steak the way you like and thinly slice it before adding it to the dough. Nutrition: Calories 944 / Total Fat 49.0 g / Saturated Fat 23.3 g / Trans Fat 1.1 g / Cholesterol 181.2 mg / Total Carbohydrates 67.1 g / Dietary Fiber 5.6 g / Total Sugars 6.2 g / Sodium 1,455.2 mg / Protein 56.1g "One of the great things about this recipe is that it's really versatile and you can serve it for dinner, a snack, or even just an appetizer. 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 like pop-tarts, you will love my Homemade Frosted Brown Sugar Cinnamon , and Raspberry Pop-Tarts. The frosting “sets” after an hour making them identical to the originals." Pop Tarts Servings – 6 to 8 Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 1 package rolled pie crust (2 ct. 7.5 oz pack) 1 large egg Filling: Cinnamon Brown Sugar 1/2 cup packed dark or light brown sugar 2 teaspoons ground cinnamon 1 tablespoon all-purpose flour egg wash: 1 large egg mixed with 2 teaspoons milk Or Fruit 1 cup jam or preserves of your choice Icing: 1 c powdered sugar 2-3 T milk or cream ½ teaspoon vanilla sprinkles or sanding sugars of your choice, (I like to coordinate the colors of the jam inside.) Directions: Preheat oven to 400°F. Pastry: Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could use an index card as a guide!) rectangles as you can from each crust. With remaining crust, knead together and then roll out into another large, thin piece (just under ¼ in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.) Beat the egg for your egg wash in a small bowl. Lay out 8 rectangles on the parchment lined baking sheet. Add 1 ½ Tablespoons of desired jam or cinnamon sugar filling. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart with the fork and then brush the entire top, including edges, with the egg wash. Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown. Cool completely. Icing: Whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals, sprinkle over powdered sugar or just eat them as is! Store in an air tight container for up to about 2 days although they are best fresh. Notes: I get about 8 pop tarts depending on how big that I make them. Filling options - You choose what you love the most! Strawberry preserves, blackberry jam, mixed berry, apricot, raspberry, cherry-try them all! (This post includes, strawberry with white icing and pink sanding sugar, cherry with the pink icing and brown sugar with the white icing and colored sprinkles. Don't over fill - trust me I learned the hard way the first round! They will explode if you don't poke holes in the tops, or the filling will seep out the sides once it gets hot and then they are not quite so pretty. No one wants an ugly pop-tart! Really work to press the edges closed as best as you can. I pressed mine together and then used the fork--makes a big difference. A bit of jam in the icing or adding paste food coloring helps you distinguish which filling is inside. You could also add sprinkles or sanding sugar if you would like. Nutrition: Calories: 232 cal | Carbohydrates: 47g | Protein: 1g | Fat: 5g | Saturated Fat: 1g| Cholesterol: 1mg | Sodium: 83mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg "I made a homemade version of my all-time favorite high school snack food. This is something I have been experimenting with for years!" 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.

"Slutty Brownies are what I call a brownie obsession! Oreo cookies, chocolate chip cookie dough, and brownie batter are baked together to create perfectly easy, oh-so-gooey, delicious brownies. These brownies are OUTRAGEOUSLY, delicious and so addictive!" Slutty Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 1 pack Oreos 1 box brownie mix of choice, Ultimate Chocolate, Ghirardelli Brownie Mix Note: You can also use Triple Chocolate, Chocolate Supreme, Dark Chocolate, or Double Chocolate. - (Plus ingredients on box according to instructions.) 1 roll Chocolate Chip Cookie Dough, 16 ounces Directions: Preheat oven to 325°. Lightly grease 9 x 9" baking dish or spray with cooking spray. Prepare your brownie mix according to instructions. Set aside. Next, squish cookie dough in the bottom of greased baking dish. This is your first (bottom) layer. Place cookies on top of cookie dough one by one. This will be your center layer. Pour batter/mix on top of your other two layers. (Make sure all Oreos are covered. You may have to tilt your dish.) Bake for approximately 40-50 minutes. Serve and enjoy! Notes: For Family Size 9×13 Slutty Brownies - Make sure you get two boxes of brownie mix, two rolls of cookie dough, and a Family Pack of Oreos—basically doubling the recipe. Storing left overs (if there are any left) - Brownies can be stored in an air-tight storage container in a cool, dry place and should be consumed within 3-5 days. “They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy.” 🤭 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 Basil Walnut Pesto is ready in 10 minutes or less, and you don’t even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter." Walnut Pesto & Shells Servings – 1 Cup = 8 (2 Tablespoon servings) Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 12 cups fresh basil leaves packed 1 cup fresh parsley packed 1/4 cup Parmesan cheese about 1 ounce 1/4 cup walnuts about 1 ounce 3 cloves garlic 1/2 cup olive oil Salt and freshly ground black pepper 16oz of of shells pasta, or your favorite pasta Directions: In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper Notes/Tips: Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Garlic: Roasting garlic removes the raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty dark brown, and slightly softened, about 20 to 25 minutes. Storing: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation). Freezer Storage: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator. Additional Recipes Using Pesto: Use different nuts Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts. Spicy Pesto Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending. Pesto cheese bread Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill. Pesto cavatappi Dress up pesto with a splash of cream and fresh tomatoes. Mix in cavatappi pasta, add a sprinkle of parmesan cheese for a different dish! Yield: This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta. Nutrition: Calories: 161 cal / Carbohydrates: 2g / Protein: 2g / Fat: 17g / Saturated Fat: 3g / Cholesterol: 2mg / Sodium: 55mg / Potassium: 83mg / Fiber: 1g / Sugar: 1g / Vitamin C: 11mg / Calcium: 64mg / Iron: 1mg "This is a wonderful way to use basil from the garden! I actually prefer walnuts over the pine nuts." 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, easy and very versatile pastry dough for all your baking needs." Pie Crust or Pastry Dough Servings – 2 pie crust / pastry dough Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 2 and 1/2 cups all-purpose flour (spooned & leveled) 1 teaspoon salt 6 Tablespoons unsalted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice water Directions: First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse pea sized bits. Measure 1/2 cup of water in a glass. Add ice, stir until melted. Slowly add cold water 1 tablespoon at a time, stirring with a large spatula after each tablespoon of water added. Do not add any more water than you need to, stop once dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months). Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator or freeze for a later time. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a round circle about 1/8 inch thick and 10-11-inches in diameter. Use with your favorite pie recipe. Makes two single layer or one two layer pie crust. "I made have made so many pies over the years. This is my go to recipe for each of them. This is something I have been experimenting with for years!" 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 Carmelitas are a buttery, brown sugar and oats bar with chocolate chips, nuts, and caramel inside. These are a great dessert for a crowd!" Carmelitas Servings – 9 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 cup all-purpose flour 1 cup quick cooking oats, (also works with old-fashioned oats) 3/4 cup brown sugar, packed 3/4 cup unsalted butter, melted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips, (6 ounces) 1/2 cup chopped pecans, (optional) Caramel Sauce using jarred caramel: 1/2 cup high quality caramel ice cream topping, (see note) 3 tablespoons flour Caramel sauce using caramel candies: 34 caramel squares, unwrapped 1/2 cup heavy cream Directions: Preheat oven to 350 degrees and grease a 8" or 9" square baking dish or line with parchment pan. An 8" dish will yield slightly thicker bars. In a large bowl, combine 1 cup flour, oats, sugar, melted butter, baking soda, and salt. Mix to form crumbs. Divide mixture in half. Press half of the mixture in the bottom of the prepared baking dish. Bake for 10 minutes. Sprinkle chocolate chips and nuts (if using) in an even layer over baked mixture. Caramel Sauce: There are two ways to make the caramel sauce. If using store bought caramel sauce, in a small bowl, mix 3 tablespoons flour with store bought caramel sauce to thicken it. If using square caramels, heat caramels and cream in a pot on the stove whisking and stirring until smooth. Drizzle caramel filling over chocolate chips and nuts. Sprinkle remaining oat mixture on top trying to cover most of the caramel. Bake for 15-20 minutes or until golden brown. (Bake 12-14 minutes if using a 9"x13" pan) Sprinkle with some kosher salt if desired. Cool completely before cutting. This takes a really long time. You can speed these up by placing the bars in the fridge. Serve and store bars at room temperature in an airtight container. Notes: This can be doubled and baked in a 9x13 baking dish.I've also made these without adding flour to the caramel mixture. Depending how thick your caramel sauce is you may not have to add the flour. Nutrition: Calories: 212 cal / carbohydrates: 26g / protein: 2g / fat: 12g / saturated fat: 7g / polyunsaturated fat: 1g / monounsaturated fat: 2g / trans fat: 1g / cholesterol: 27mg / sodium: 84mg / potassium: 44mg / fiber: 1g / sugar: 16g / vitamin c: 1mg / calcium: 16mg / iron: 1mg. "These bars were introduced to me while taking a "Cake Walk" during a school fundraiser event. They were packaged in a pretty decorative container tied with a pretty ribbon and tag naming what was inside. It also included the recipe inside (which I didn't now until I opened the box). The name enticed me, I had never heard of them before so I took a chance... and snatched my winnings. Trust me, there were a box of chocolate fudge frosted brownies with walnuts that I had my eye on the entire round! These little gems instantly made a way into my heart and became a staple for my recipe box! These bars are fabulous. I could not believe that such an easy recipe would be so good." 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 strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring!" Strawberry Rhubarb Pie Servings – 8 = 1 - 9" pie Prep Time – 15 Minutes Cook Time – 40 Minutes + 1 1/2 Hours to cool Ingredients: 3 cups sliced strawberries 3 cups sliced rhubarb 1 ½ cups white sugar ¼ cup instant tapioca 1 teaspoon vanilla extract 1 squeeze of fresh lemon juice 1  (14.1 ounce) package double-crust pie pastry, thawed and unrolled 2 tablespoons butter, cut into small pieces Coarse or granulated sugar, optional for decoration 1/4 cup milk Directions: Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet. Mix strawberries, rhubarb, sugar, tapioca, vanilla and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally. Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. You can use the full crust as is, try making lattice strips for a pretty top, use cookie cutters to cut out cute shapes if you would like and lay them over the top of the filling. Remember: Play with your food! :) Press the edges together and crimp with finger pinch or a fork to seal. Cut several slits in the top crust (if using the full crust) with a sharp knife. This will vent the pie and not least steam build under the crust. Brush tip of crust with milk, sprinkle sugar over top. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Nutrition: Calories 422/ Total Fat 18g / Saturated Fat 6g / Cholesterol 8mg / Sodium 257mg / Total Carbohydrate 69g / Dietary Fiber 4g / Total Sugars 41g / Protein 4g / Vitamin C 41mg / Calcium 56mg / Iron 2mg / Potassium 259mg "It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need!" 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 Crispy Sausage Egg Breakfast Burritos are hearty enough for breakfast, brunch or brinner and freezer friendly so you can make them ahead of time, too!" Sausage, Egg and Cheese Burritos Servings – 8 Prep Time – 4 Minutes Cook Time – 25 Minutes Ingredients: 1 pound breakfast sausage, or 8 precooked sausage sandwich patties 10 eggs, beaten together 1/4 cup milk ½ teaspoon black pepper 1 teaspoon sea salt 8 flour tortillas 2 cups shredded colby jack cheese 4 tablespoons butter, divided Salsa for garnish Sour cream for dipping Directions: Crumble and cook the sausage in a large skillet until brown. Drain grease, place sausage on paper towel-lined plate, cover and set aside. If using precooked patties, brown in large skillet cook until heated through. In a medium bowl crack in 10 eggs, add milk, salt and pepper. In a large skillet, melt 2 tablespoons of butter, pour in beaten egg mixture. Cook over medium heat, stirring continuously, until mostly set and no longer runny. Stir in sausage, then remove from heat. Assembly: Add an 1/8 of the egg and sausage mixture to the middle of a tortilla, top with some cheese, fold in sides of tortilla, fold over bottom closest to you, and roll upwards away from you. Melt 1 tablespoon of butter on a griddle or skillet over medium-high heat. Place burrito in pan, and cook for about 1 minute per side or until golden brown. Repeat process until all burritos are made, and serve immediately with salsa and sour cream for dipping. Great with a side of fruit of a fruit and yogurt parfait! *DIY & Tips Make ahead for an easy breakfast on the go! Follow steps to rolling up the burritos. Wrap each individual burrito in Saran Wrap tightly and place into a freezer safe bag. Place in freezer. When ready to eat, remove one from the freezer and place unwrapped in a microwave safe plate covered with a damp paper towel for 2-3 minutes (depending on your microwave.) Nutrition: Calories 441 /Carbohydrates 17g / Protein 24g / Fat 29g / Saturated Fat 12g / Cholesterol 293mg / Sodium 1145mg / Potassium 278mg / Sugar 1g / Vitamin C 0.2mg / Calcium 301mg / Iron 2.6mg "Fantastic! So easy and delicious. Great treat to bring to work and share with coworkers to 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 is a very versatile dressing or marinade. Mix up the flavors by using different season packets! I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!" Oriental Salad Dressing Servings – 8 Prep Time – 5 Minutes Ingredients: 1/2 cup olive oil 3 tbsp white vinegar 4 tbsp white sugar 1/2 tsp ground black pepper 2 ramen noodle oriental seasoning packets, noodles put aside for another dish or crushed as a crunchy salad topping. 2 tablespoons soy sauce Directions: Whisk together olive oil, ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper until smooth. Drizzle dressing over this delicious Oriental Ramen Noodle Salad or any pre-packaged salad or marinate chicken or fish for a special treat! "Great to marinade chicken and shrimp before grilling!" 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 carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cinnamon cream cheese frosting—in a portioned cupcake wrapper!" Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting Servings – 24 cupcakes Prep Time – 15 Minutes Cook Time – 15-20 Minutes Ingredients: Cupcakes: 1 box spiced cake mix 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla extract 4 eggs 1/4 cup apple sauce or crushed pineapple 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 cups coarsely shredded and chopped carrots 1/2 cup raisins, chopped 1 cup walnuts, chopped - optional Frosting: 1 - 8oz package cream cheese, softened 1/2 cup unsalted butter, softened 3 cups confectioners' sugar Pinch of salt 1 teaspoon vanilla extract 1 1/4 teaspoon cinnamon Directions: Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, eggs, vanilla, apple sauce or crushed pineapple, cinnamon, ginger, and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins, and nuts. Divide batter evenly among muffin cups (about two-thirds full). Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour. Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, cinnamon, vanilla extract,  and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better. Frost cupcake with 1 generous tablespoon frosting. Immediately sprinkle over top or roll edges of frosting in sprinkles or coarse sanding sugar. Repeat with remaining cupcakes. Cover and store leftover cupcakes in the refrigerator for up to 5 days. "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 Chinese almond cookies are made to bring you fortune on Chinese New Year. A buttery cookie dough is made with egg yolks, butter, and almond flour and then baked with a raw almond on top." Chinese Almond Cookies Servings – 36 Prep Time – 20 Minutes Cook Time – 12 Minutes Ingredients: 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 4 egg yolks 1 tsp almond extract 1 tsp vanilla extract 1/4 tsp salt 3/4 cup almond flour 1 tsp baking powder 1 cup all purpose flour 36 almonds 1 egg for egg wash Directions: Combine butter and sugar in a large bowl or the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~1 minute until light and fluffy. Add the egg yolks and whisk them into the mixture. Add the almond extract, vanilla extract, and salt. Whisk until incorporated. Add the almond flour and baking powder. Gently fold them into the mixture. Lastly, add the all purpose flour and gently fold it into the mixture. Be careful not to over mix. Let the dough rest in the fridge for 10 minutes. Preheat the oven to 350 degrees F. Prep 2 baking sheets by covering it with parchment paper. Toast the almonds for 5 minutes. Once the dough has rested, use a 1 tablespoon cookie scoop (small cookie scoop) to scoop the dough onto the baking sheet. Using your palm, flatten the cookie dough into a round disc. Whisk the egg for the egg wash. Brush a thin layer of egg wash on top of each cookie. Top each cookie with an almond. Bake cookies for 12 minutes until the edges are golden brown. Cool the cookies for 10 minutes before serving. Nutrition: Calories 79 / Carbohydrates 8g / Protein 2g / Fat 5g / Saturated Fat 2g / Polyunsaturated Fat 1g / Monounsaturated Fat 1g / Trans Fat 1g / Cholesterol 33mg / Sodium 31mg / Potassium 16mg / Fiber 1g / Sugar 4g / Calcium 19mg / Iron 1mg "Chinese almond cookies are important to Chinese culture, especially around Chinese New Year. They are served during the new year because they represent coins and are said to bring good fortune." 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.

Gluten Free - Vegan "Chocolate Banana bread is the perfect dessert for when you are short on time but need a yummy dessert. The addition of bananas to this recipe makes a box mix chocolate cake into a deliciously moist and decadent treat!" Chocolate Banana Bread Servings – 24 Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 1 Duncan Hines Devils Food Chocolate box cake mix 1/3 cup oil or as called for on your box mix 3 eggs 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/4 cup apple sauce, optional 3 bananas mashed 1 cup chocolate chips 1/2 cup mini chocolate chips, for topping 3/4 cup walnuts, chopped, optional Instructions: Pre heat oven to 350 degrees. In a large mixing bowl, mix together mashed bananas, apple sauce, cinnamon, vanilla, oil and eggs until smooth. Add cake mix, chocolate chips, nuts and mix until just combined. Don't over-mix! Pour batter into two greased/floured loaf pans 8"x4". Sprinkle mini chocolate chips on top. Bake for 45- 50 minutes or until an inserted toothpick in the center comes out clean. This will depend on your individual oven. Notes: Muffins: Make your banana bread even more shareable by turning it into yummy muffins. Use the banana bread recipe above as usual but then pour batter into a muffin pan. As you bake them, keep an eye on them. Typical baking times on muffins is 18-20 minutes but always check doneness before removing as your muffin tin size may vary. Add-ins: If you want an even more chocolatey bread stir in some addition types of chocolate chips (dark or milk chocolate chips), or switch it up with butterscotch chips. Drizzle some chocolate fudge sauce on top for a decadent touch. Toppings: Sprinkle a little brown sugar or cinnamon-sugar over the top while it’s still warm. You can use peanut butter on individual slices like a spread. You can also use frosting or a glaze to spruce up the bread and make it look fancy. Try my Peanut Butter or Cream Cheese Frosting. One last topping that is absolutely delicious is chopped nuts. Try pecans, cashews or walnuts for a rich, delicious flavor. Vegan: To make this bread vegan friendly, switch out the semi-sweet chocolate chips for dark chocolate, which has no milk in it. Also, use a vegan substitute for the eggs, and make sure that you find one that is made for baking. With those few adjustments, this Chocolate Banana Bread recipe is vegan friendly. Gluten-free: This recipe itself is gluten-free as there’s no all-purpose flour in it. But if you have a gluten intolerance you need to be careful when selecting the cake mix. Check the box to make sure that there’s no all-purpose flour or other wheat in it. Also, my recipe doesn’t have any baking soda in it, which is an overlooked source of gluten depending on the brand. The rest of my recipe is gluten-free and the ingredients are easy to find. Store: Leftovers are fine in the fridge for a week. You can bake your bread ahead of time if you want a quick breakfast before work. If you do, cover it in plastic wrap or put it in a sealable bag to keep it fresh longer. Freeze: Banana bread is good in the freezer for up to 3 months. For the best tasting banana bread, eat it before 3 months. Always let the bread cool to room temperature before you wrap it up and stick it in the fridge or freezer. Nutrition: Calories 205 / Carbohydrates 24g / Protein 3g / Fat 11g / Saturated Fat 2g / Cholesterol 22mg / Sodium 164mg / Potassium 135mg Fiber 1g / Sugar 15g / Vitamin C 1.4mg / Calcium 47mg / Iron 1.2mg "This is absolutely the most delicious, moist chocolate banana bread I’ve ever made! I was looking for an easy way to use up some bananas that were getting really ripe, and I am so glad I found this recipe. I put cream cheese frosting on it. Amazing!" 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.

RCC / Keto / Low Carb /Sugar Free - Options Available "My Family recipe for sticky Chinese Chicken Wings! Tossed in a sweet, garlicky Asian sauce, then baked in the oven and basted until deeply golden and very, very sticky….. These sticky Chinese chicken wings were my late Aunts recipe for New Years tradition. Now I am asked to bring this dish to parties, and make them all year long!" Chinese Sticky Chicken Wings Restaurant Copy-cat recipe of a now closed 50+ year old famous East Coast restaurant. Servings: 12 Prep Time: 5 Minutes Cook Time: 1 Hour and 30 Minutes Ingredients: Chicken 5 pounds chicken wings, split, cleaned and tips discarded Sauce 1 1/2 cups brown sugar 2 tablespoons garlic powder 2-3 tbsp oriental five spice powder 1 teaspoon black pepper 1/4 cup soy sauce or light soy sauce 1/4 cup hoisin sauce 2 tbsp oyster sauce 1 teaspoon ginger Garnish 1/4 cup toasted sesame seeds for garnish, optional 3 stalks scallions sliced small, optional Instructions: Preheat the oven to 350 degrees. Line baking tray with foil then spray with nonstick cooking spray or use a disposable foil pan with a sheet pan under for support. (Trust me, you'll thank me later)! Lay out chicken wings on prepared pan in one layer, be careful not to stack them. Use a second tray if needed. In a medium bowl mix together all sauce ingredients, mix well. Bake in the preheated oven until thoroughly hot, about 1 hour to 1 1/2 hours. The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark golden brown in color all over. Remove from oven, and let sit for 20 minutes. This will thicken and make the sweet sauce stickier. The sticker the better! Sprinkle with garnishes - sesame seeds, sliced scallions - then serve! These wings go great with my Ramen Noodle Asian Salad, Fried Rice, or Chow Mein! Notes: Want to make this more diet friendly? Use brown sugar substitute in place of the regular brown sugar. Substitute the regular soy sauce for light. Nutrition: Calories 256 / Fat 9g / Saturated Fat 3g / Cholesterol 40mg / Sodium 798mg / Carbohydrate 8g / Fiber 1g / Sugars 20g / Protein 16g / Calcium 36mg / Iron 2.5mg / Potassium 227mg "There’s no way to look elegant when you annihilate a plate of wings. And I wouldn’t have it any other way!" 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 "A take on a famous New England recipe since 1926! I have been making this recipe for over 25 years. It's so delicious and brings me back to my childhood with every bite. This is one you have to just try!" Chow Mein East Coast style Chow Mein. Servings: 6 Prep Time: 10 Minutes Cook Time: 30 minutes Ingredients: Protein 1 lb shredded cooked chicken or 2 lbs thick sliced (level 10) rare roast beef from your local deli, sliced 1/2"wide Vegetables 1 can of water chestnuts 2 cups frozen carrot slices 1 can of bean sprouts 1 can of cut baby corn 1 cup of snow peas Sauce 1 packet of brown gravy mix, you can use low sodium 3 tablespoons hoisin sauce 1 teaspoon garlic powder 2 tablespoons of soy sauce, you can use light or low sodium 2 tablespoons garlic powder 2 tablespoons oyster sauce black pepper to taste 2 cups of beef or chicken broth, you can use low sodium 1 lb Chow Mein noodles Instructions: In a  large saucepan or dutch oven bring 2 cups of beef or chicken stock to a rolling boil. Reduce heat to medium. Add all sauce ingredients and stir until thickened, about three minutes. Reduce heat to low, and add in all vegetables and protein of choice. Simmer until all vegetables and protein is heated through and hot. Plate chow mein noodles and spoon over mixture. Serve immediately and enjoy! Chow Mein pairs great with my Chinese Sticky Chicken Wings and a loaf of bread to sop up that delicious sauce! A little East Coast Chow Mein History A famous sit down meal of a Chow Mein Sandwich, French Fries, and an Orange Soda. In the early 1990’s the Chow Mein Sandwich was still popular, so much so that it remained a part of the school lunch menus! "Another way this recipe is enjoyed is between two hamburger buns... Yup, a Chow Mein sandwich! They are famous in New England... because they are THAT GOOD!" 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.

"One of your favorite take out foods, Chinese Dumplings (also commonly known as potstickers), are easy to make and taste much better when you make them homemade!" Chinese Dumplings aka Potstickers Servings: 36 - 2 dumplings Prep Time: 35 Minutes Cook Time: 15 minutes Ingredients: Filling: 1 pound lean ground pork or ground chicken 4 large cabbage leaves or pre shredded, minced 6 stalks green onions, minced 7 shiitake mushrooms, minced (if dried – rehydrated and rinsed carefully) 1/2 cup bamboo shoots, minced 2 garlic cloves, minced 3 tablespoons minced fresh ginger 3 tablespoons soy sauce 2 tablespoons corn starch 1 tablespoon sesame oil 2 teaspoons sriracha, optional if you like spicy Dumplings: 36 won ton wrappers 2 tablespoons vegetable oil water, as needed soy sauce, for serving green onions, optional garnish Potsticker Sauce: 4 tablespoons low sodium soy sauce 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons rice wine 1 teaspoon chili oil or chili sauce/paste, to taste (optional) Instructions: Potsticker Sauce: Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week. Filling: In a large bowl, combine all filling ingredients until well combined. Assemble Dumplings: You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed. Fold the wrapper over the filling to create a half-moon shape, pinching the edges and over lapping each pinch over the next to seal. Once you have filled the dumplings you can freeze them or eat them fresh. Freeze Dumplings: Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes. Then place in a ziplock baggie, where they can be frozen for up to 3 months. Pan Fry (Pot Stickers): Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil or sesame oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden. Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve with pot sticker sauce and thinly sliced green onions. Steamed Dumplings: Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes. These dumplings pairs great with my Chinese Sticky Chicken Wings and Chow Mein! Nutrition: Calories: 56 / Carbohydrates: 6g / Protein: 4g / Fat: 2g / Polyunsaturated Fat: 1g / Cholesterol: 8mg / Sodium: 162mg "WOW!!!! Absolutely delicious! Made this and my husband and I are so in love with this dumpling recipe!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Hamburger Mac and Cheese is made with ingredients we always have on hand in under 20 minutes. It's may not be fancy, but this one-pot meal is a comfort family favorite that is always easy, satisfying, and a hit even with picky eaters!" Hamburger Mac & Cheese AKA Hamburger Helper Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 pkg. Macaroni and Cheese Dinner box, the option with the cheese pouch (not powdered) 6 cups water 1lb extra-lean ground beef or ground turkey 1/4 cup milk or cream 1/4 cup margarine 1 tablespoon garlic powder 1 tsp ground black pepper Vegetable Optional 1 cup frozen carrot and peas mixture, thawed Directions: Bring water to boil in large saucepan. Stir in Macaroni; cook 7 to 10 min. or until tender, stirring occasionally. (I like mine a little al dente.) Meanwhile, brown meat in large skillet on medium heat; add in garlic powder, pepper; drain any excess grease. Set aside. Drain macaroni. Add in margarine or butter, milk or cream and cheese pouch. Add to ingredients; mix lightly until creamy. Add in hamburger mixture, and option vegetables (if using). Stir until well combined over very low heat. Serve hot with a aside salad and garlic bread! "It's essentially the same ol' boxed version of the hamburger helper that you can pick up at the grocery store, but so much better semi-homemade and skipping unnecessary add-ins! And it is a TOTAL lifesaver on busy weeknights when we don't really want to cook or haven't planned ahead." 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 Charmies are uniquely designed and handcrafted with flawless Swarovski crystals and TierraCast high quality silver charms that measures approximately 3 1/2” in length, and finished with fancy silver metal beads to accent the colors. It is carefully wire wrapped with attention to detail and made with love! ♥ The Swarovski Charmie decoration measures approximately 3 1/2” before the chain is added and comes on your choice of the following hanging options: 1) Rearview Mirror / Purse Charm – a silver chain with clasp 2) Home Decor / Key Chain – a 6″ chain with a ring. Materials: Flat or decorated head pins Looped head pins 1 Large stone or charm Metal gage wire 22 or 24 gage Metal key ring or large lobster style clasp Looped chain of choice, in length you prefer Needle nose, flat nose and round pliers Assorted beads of choice in color and size Assorted ending metal charms of choice Directions: STEP 1: Choose your beads and plan your color scheme Begin by gathering bright colored beads. Examples to choose from are things like bird shaped beads, evil eyes, heart shaped, stars, moons - just things that are fun and cheerful. We are going to layer these beads to create the charms, so keep that in mind as you plan and choose your beads. I also like to add some rhinestone rondelles to add a little bit of glitter to what I'm doing and kind of tie it all together. Designing these charms is so fun and creative. Because you are making several charms to be used on one project, it is fun to mix and match the beads to create a variety look. As I mentioned before, I like to use unique charms so there is a lot of different things to look at. These charms would also be really beautiful in a monochromatic or all metallic color scheme for an unexpected pop of interest in a neutral accessory. STEP 2: tack beads onto a headpin to create individual charms Begin by stacking beads on a headpin in order that you want them. ( Example: maybe a green bead and a rhinestone rondelle, an evil eye, another rondelle and a heart. STEP 3: Secure beads to head pin by twisting Use round nose pliers and hold the charm just slightly above the top of that bead with a little bit of breathing room in there. Take this top piece and wrap the pin away from you and back towards yourself coming up under the pliers, really creating a nice ninety degree angle and then beginning to twist that head pin around itself, really watching where that coil is formed, similar to how an earring head pin is tied off. Twist two to three times, maybe even four. And then taking it off of your round nose pliers and simply snipping off my excess wire from the head pin. STEP 4: Attach jump ring to turn it into a charm In order to make this into a happy charm, use a heavy duty jump ring. So this is going to give that flexibility to add it on different sections of the Charmie you are designing, whether it's a chain or a lobster claw or even a hoop earring. So you will use two pairs of flat nose or chain nose pliers to gently rotate that jump ring open and slip on a charm and then just gently close it. Make sure both of those ends of the jump ring are nice and flush. And there's your first one! Finish tying off the rest of your charms. STEP 5: Add charms to design your hanging charm project There are so many different ways to set up your Charmie. Go with what looks best to you, adding one charm to the chain at a time; in different areas, sides, and levels of the chain until you have used all your charms. Have fun with your project, make it a party and invite some friends over. Grab the kids and make gifts for family and friends. You can have so much fun switching these charms out and trying different combinations of colors, sizes and combos. There possibilities are endless!