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"These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!" Easy Cinnamon Rolls Servings – 10-12 Prep Time – 1 Hour and 40 Minutes Cook Time – 25 Minutes Ingredients: Dough 2 and 3/4 cups all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon salt 3/4 cup whole milk 3 Tablespoons unsalted butter 2 and 1/4 teaspoons any instant yeast (1standard packet) 1 large egg, at room temperature Filling 3 Tablespoons unsalted butter, extra softened 1/3 cup packed light or dark brown sugar 1 Tablespoon ground cinnamon Cream Cheese Icing 4 ounces full-fat block cream cheese, softened to room temperature 2 Tablespoons unsalted butter, softened to room temperature 2/3 cup confectioners’ sugar 1 teaspoon pure vanilla extract Directions: Whisk the flour, sugar, and salt together in a large bowl. Set aside. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready. After 10 minutes, roll the dough out in a 14×8-inch rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. After the rolls have doubled in size, preheat the oven to 375°F. Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.) Icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Notes: Coffee Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons strong brewed coffee together until smooth. Drizzle over warm rolls. Vanilla Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 2-3 Tablespoons milk together until smooth. Drizzle over warm rolls. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Bake as recipe calls above. Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls as follows above for only about 10 minutes at 375°F. Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes. "I love this recipe so much! I’ve been craving cinnamon rolls but somehow the store bought ones were always dry and disappointing. These were lovely. I’ve never had any success in baking breads, so I was certain it would fail, but they turned out delightful. Thank you for sharing!" 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 creme brûlée is a simple but elegant dessert that will impress all of your guests! You just can’t beat a creamy custard topped with caramelized sugar and delicious fresh fruit!" Easy Creme Brûlée Servings – 4 Prep Time – 10 Minutes Cook Time – 30 Minutes The thought of making creme brûlée can be intimidating if you’ve never made it! But trust me, it’s easier than you think! It is made with just a few ingredients and very little prep time! One of the best things about creme brûlée is that you can make it a few hours or even a few days in advance! You just have to finish off the topping just before you’re ready to serve. This recipe tastes just as good (if not better!) as all of the ones that I have tried at fancy restaurants! This creme brûlée makes the perfect dessert for serving to guests — they’ll be wowed by its presentation! But the reality is that you didn’t have to spend a lot of hands-on time preparing it. Ingredients: 2 cups heavy cream 4 egg yolks 1/3 cup granulated sugar (1/4 if you prefer less sweet) 1 teaspoon vanilla 1/4 cup granulated sugar for topping Fresh fruit of choice for garnish, optional Directions: In a small pot, heat cream over medium heat until hot but not boiling — small bubbles will appear just along the edge of the pot. Meanwhile, whisk together egg yolks, 1/3 cup sugar, and vanilla — I like to do this in a large glass measuring cup for easy pouring! When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition. Pour into 4, 7-8 ounce ramekins, (wider and shallower is better if you have them). Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes 3/4 of the way up the sides of the ramekins. Be careful not to get any water in the custard! Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle. Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days). Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later. Garnish with fresh fruit if you wish! Nutrition: Calories: 584 / Carbohydrates 33g / Protein 5g / Fat 49g / Saturated Fat 29g / Cholesterol 358mg / Sodium 54mg /Potassium 109mg / Sugar 29g / Vitamin C 1mg / Calcium 101mg / Iron 1mg "This recipe is the BEST. I have used it several times and it has never failed me! This recipe is crowd-pleaser. With so few ingredients it can be made pretty cheap. I definitely recommend this life changing 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.

Copycat Recipe "Orange Iced Tea is a refreshing summer iced tea recipe packed with the flavor of fresh oranges. Make a large batch of this orange iced tea for the hot summer afternoons because it will get over fast. Serve it up in a mason jar for a souther style." Orange Iced Tea Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or overnight is best Ingredients: 2 oranges 4 cups boiling water 4 cups cold water 5 tea bags ice cubes 1/4 cup honey or 1/2 cup light brown sugar, to sweeten Orange slices and mint leave for garnish, optional Directions: With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel. In a large pitcher add honey brown sugar, tea bags and orange peel and pour boiling water over the mixture. Cover and steep 10 minutes. Remove tea bags, squeezing out excess water. Chill tea mixture with peel in a covered container. To serve, remove the peel and pour iced tea over ice cubes in tall glasses. Garnish with orange slices and fresh mint leaves, if desired. "What a terrific recipe! This beautiful tea is refreshing and soothing. It has a wonderful sweet orange flavor. Refreshing!" 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.

Copycat Recipe "A delectable, refreshing iced cold brewed coffee, topped with cold sweet vanilla foam to balance out the boldness of the coffee. Perfectly whipped, every sip gives you a mouthful of fluffy foam after each delicious wave of Coffee. The cold foam topping gives familiar vanilla goodness with every sip and a lingering taste you'll never forget." Vanilla Sweet Cream Cold Brew Servings – 1 Prep Time – 2 Minutes Ingredients: 1 cup cold brew (or any preference of coffee) 3 tablespoons of 2% milk 3 tablespoons heavy whipping cream 1 tablespoon of vanilla syrup + more to taste 1 teaspoon of course sanding sugar for garnish, optional Directions: In a glass add ice and pour on the iced coffee. In a measuring cup add the cream, milk and vanilla syrup. Give it a good froth! Pour on top of coffee and sprinkle with sanding sugar. Notes: To make this recipe Sugar Free, use a sugar free vanilla syrup and omit the milk replacing it with an additional 3 tablespoons of heavy whipping cream. "One of my favorite easy drinks to make at home and now you can too! Sweet cream cold foam is actually a lot easier to make than you think! Plus, do you realize how much money you’ll be saving by making these at home?! This is a win win!" 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.

(shahr-koo-tuh–ree) "Everything you need to know to make the perfect Charcuterie Board including food ideas, recipes, and tips for assembling and displaying your charcuterie board. Even holiday board ideas!" Charcuterie Boards Servings – 8+ Prep Time – 20 Minutes (depending on the size of your board) Ingredients: The most important elements of a charcuterie board are meats, cheeses, savory accompaniments, sweet accompaniments, and crackers. Cheeses: choose a variety of hard and soft cheese, and cheese made from different animals (cow, sheep, goat). Tip: always choose at least one cheese that is familiar to your guests so they feel comfortable diving right in. Hard cheeses: manchego, cheddar (white or orange), swiss, gouda, gruyere, parmesan etc. Soft cheeses: brie, triple cream, goat cheese, havarti, burrata, cream cheese with pepper jelly or cranberry sauce on top (my favorite!). You could also use crumbled cheeses like blue cheese, feta or gorgonzola. Meats: prosciutto, ham, pepperoni, hard salami, cured chorizo, capicola, soppressata, summer sausage, turkey, roast beef, etc. Savory accompaniments: Nuts: almonds, candied pecans, pistachio nuts, cashews, macadamia nuts, honey roasted or Spanish peanuts, etc. Briny, pickled or marinated: olives, cocktail onions, cornichons, dill pickles, pepperoncini. I personally love stuffed green olives, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: This Cranberry Orange Cheeseball, whole ground mustard, my Roasted Red Pepper Hummus, ranch, balsamic dip, or my Raspberry Honey Mustard Dip. Veggies – any of your choice, cold and cut into sticks or coins, if desired Sweet accompaniments: Fresh fruit and berries: grapes, pears, orange slices, raspberries, blueberries, blackberries, strawberries. Dried fruit: apricots, cinnamon apples, cherries, figs, pineapple slices, mangos, or coconut slivers. Sweet spreads: Fig butter, orange or apricot marmalade, blackberry jam my Ginger Snap Butter or other sweet spreads. Chocolate: a few pieces of quality dark chocolate, caramel filled chocolate squares or chocolate covered nuts. Crackers: choose a variety of crackers, even sliced baguette or mini toasts of different shapes, sizes and flavors. Some of my personal favorites include thin crispy water crackers, pretzel thins, seeded crackers, pita strips, and cranberry sunflower seed crisps. Directions: Choose your board: The size of your board or plate DOES matter! It really depends on the number of people you are serving and it can be as large or small as you like!  If you have a lot of people to serve or simply want a larger variety of food  (dips, sandwiches,  desserts, etc), you could always use multiple boards.  Any board will work; cutting board, serving tray, or even your countertop! Another of my favorite ways to serve a large crowd is not even using a board or plate but simply laying a large piece of butcher paper all the way down your counter top or island if you have one. Then put piles of food and arranged meats and cheeses right on the butcher paper! (Simple and easy to clean up after the party is over.) Start with the cheese: I start with the cheese because its sets the stage on the board. It's the beginning of the background to your art piece! Work with odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board. Fold and add the meats: As I always say, play with your food, find fun ways to fold cured meats before placing them on the board, like folding them in half and fanning them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold and lay them in a light and airy ribbon. Add savory and sweet accompaniments: Fill in some of the gaps with savory and sweet. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet. Fill in all the extra space with crackers: Look for gaps in the board and spread crackers all throughout. Fill in any remaining space with extra small nuts or fruit. Keep it simple! This may seem obvious, but design your board based on the people who will be eating from it and fill it with simple foods that people actually LIKE! When in doubt, avoid fancy and expensive cheeses, nuts, crackers or condiments that the people you’re serving may not care for. Make it COLORFUL! I love to add color through fruit, like bright red apples, green and red grapes, strawberries, raspberries or blueberries. Where to Shop: I find most of my favorite charcuterie items at my local grocery stores, or wholesale warehouses for large groups (this can save you a ton of money!) Notes: Fall Charcuterie: Include small pumpkins to decorate your board, use seasonal vegetables like pears, Roasted Pumpkin Seeds, and fall themed dips like whipped caramel apple dip or fall desserts like thinly sliced pumpkin bread or mini healthy pumpkin muffins! Christmas Charcuterie: Shape your meats, cheese, and crackers into the shape of a Christmas tree or include a few small Christmas treats like Sugar Cookie Truffles or Christmas Cornflake Wreaths!  Scattered cranberries around your board add a nice a seasonal touch. Dessert Charcuterie: Make chocolate dipping sauce and surround it by strawberries, bananas, apples, pretzels, marshmallows, graham cracker sticks, Scottish Short Bread Cookies, etc. Valentine’s Charcuterie: Shape your meats, cheese, and crackers into a giant heart and include Chocolate Covered Strawberries, conversation hearts, and cinnamon gummy bears. Kids parties: Lay a large piece of butcher paper on your counter and fill it with piles of kid friendly food including fruit, veggies sticks and coins, dips, chips, Donuts, mini sandwiches, popcorn, cheese sticks, crackers, juice boxes, etc. Nutrition: This count is particularly off the boards made in the pictures below. Depending on the size of your board and the ingredient choices will differ the nutritional count. Calories: 240 / Carbohydrates: 15g / Protein: 10g / Fat: 16g / Saturated Fat: 8g / Trans Fat: 1g / Cholesterol: 45mg / Sodium: 607mg / Potassium: 120mg / Fiber: 1g / Sugar: 7g / Vitamin C: 1mg Calcium: 85mg / Iron: 1mg "This recipe is a keeper. Remember to play with your food and enjoy making an art piece." 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.

"I have enjoyed this recipe for years since I was a child, and now it has gone with me through the years. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing." Aunties Potato Salad Servings – 8 Prep Time – 25 Minutes Chill Time – 15 Minutes Chill Time - 3+ Hours Ingredients: 5lbs potatoes, peeled and chopped 10 eggs 1 large onion, chopped 1 (24 ounce) jar sweet pickles, drained and chopped 2 cups mayonnaise Paprika for garnish, optional Directions: Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool. Place the eggs in a saucepan of cold water over medium heat and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Add the chilled chopped potatoes to the egg and mayo mixture. Refrigerate for at least 1/2 hour, 3 hours to overnight is best. Sprinkle with paprika. Serve cold. Nutrition: Calories 788 / Total Fat 51g / Saturated Fat 9g / Cholesterol 253mg / Sodium 806mg / Carbohydrate 72g / Dietary Fiber 7g / Sugars 20g / Protein 15g / Vitamin C 58mg / Calcium 127mg / Iron 4mg Potassium 1397mg "This is the potato salad I grew up on. There were three of us, the oldest liked it plain no pickles and onions, the second oldest didn't like it at all, and the youngest (me) ate it with everything. Whenever there was a cookout, my request was always Aunties Potato Salad and Mom's Macaroni salad (minus the celery salt - then... Now I like it). This one... instantly brings me back to childhood. It's Excellent!" 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.

aka Sopapilla Cheese Cake Bars "What’s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It’s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling. This is one of those recipes that you’ll come back to again and again. It’s great for feeding a crowd, it always tastes delicious, and it’s super easy." Churro Cheese Cake Bars aka Sopapilla Cheese Cake Bars Servings – 16 Prep Time – 20 Minutes Chill Time – 28 Minutes Ingredients: Cinnamon sugar: 1 tablespoon ground cinnamon 1/2 cup granulated sugar Cheesecake bars: Two 8-oz packages refrigerated crescent roll dough or sheets 16 oz full fat cream cheese, softened 3/4 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted and cooled slightly Optional toppings: Dulce de leche or salted caramel sauce Chocolate sauce Honey Vanilla ice cream Fresh strawberries Directions: Cinnamon sugar: Combine cinnamon and sugar. Set aside. Cheesecake bars: Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom. Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9×13 baking pan, it should cover the whole bottom of the pan. Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer. Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely. Pour melted butter over the top and spread it into an even layer (I use the back of a spoon). Sprinkle with remaining cinnamon sugar. Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve. Nutrition: Calories: 284 | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 315mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg "You can make this with low fat cream cheese and stevia for a more healthy and less sugar version. Topped with strawberries and a tiny bit of condensed milk… Deelish" 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 flavorful macaroni salad is easy to make and is the perfect crowd-pleasing dish to bring to your next picnic or potluck. This was another staple from my childhood summers!” Macaroni Salad Servings – 10 Prep Time – 20 Minutes Cook Time – 10 Minutes Chill Time - 3+ Hours Ingredients: 1lb elbow macaroni 1 teaspoon salt 1 1/2 cup mayonnaise 1 ½ teaspoons celery seeds ½ teaspoon ground black pepper 2 stalks celery, chopped 6 stalks green onion, chopped 1 can spam, chopped 1 red bell pepper, seeded and chopped ¼ cup grated carrot, optional 1 can black olives, sliced, optional 2 tablespoons chopped pimento peppers, optional Directions: Gather all ingredients. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain. Mix mayonnaise, pepper, celery seeds, and macaroni together in a large bowl. Stir in celery, green onion, red pepper, spam, carrots, olives and pimentos. Refrigerate salad for at least 4 hours before serving, but preferably overnight. Nutrition: Calories 788 / Total Fat 51g / Saturated Fat 9g / Cholesterol 253mg / Sodium 806mg / Carbohydrate 72g / Dietary Fiber 7g / Sugars 20g / Protein 15g / Vitamin C 58mg / Calcium 127mg / Iron 4mg Potassium 1397mg "This is the macaroni salad I grew up on. Whenever there was a cookout, my request was always Aunties Potato Salad and Mom's Macaroni Salad (minus the celery salt - then). This one... instantly brings me back to childhood. It's delicious!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!" Crispy Ranch Potato Wedges Servings – 4 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 2 pounds red potatoes - about 6-8 potatoes 2 tablespoons oil 1 packer of ranch dressing seasoning - you will use 3 tablespoons 1 teaspoon smoked paprika - may substitute regular paprika 1 teaspoon garlic powder pinch black pepper Dipping Sauce 1/3 cup mayo - regular, or reduced fat 1/3 cup bbq sauce - any favorite bbq sauce works Directions: Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment. Cut the potatoes into about 8 wedges - 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again. Pat the potato wedges dry with paper towels to absorb excess starch. In a large bowl, combine potato wedges and oil, toss to coat. Stir together paprika, garlic power, ranch seasoning powder, and pepper. Sprinkle over potato wedges and toss to coat. Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching - it's ok if some do. Bake for 20 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce, set aside in the refridgerator. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce. Notes: Serving size: Serves six as an appetizer, four as a side dish. Parchment paper: The parchment paper is key to achieving a really crispy, faux-fried exterior on the potato wedges. If you don’t have parchment paper, don’t stress! Simply lightly grease your baking sheet and proceed with the recipe, your potato wedges will be delicious! Paper towel trick: Many recipes suggest soaking your potatoes to rinse off the excess starch and then letting them sit out for a period of time to dry off after soaking. I’ve found this step to be unnecessary – I simply lay all of my wedges out on paper towels, then take a couple of extra paper towels and rub them across the cut sides of the wedges to wipe off excess starch. They come out super crispy every time with no soaking or drying time needed! Alternate dipping sauces: Fry sauce 1/3 cup mayo & 1/3 cup ketchup (always 50/50). Other sauce suggestions include ketchup, ranch dressing, blue cheese dressing, fry sauce or my garlic aioli! Nutrition: Calories: 262 | Carbohydrates: 31g| Protein: 3g| Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 658mg | Potassium: 743mg | Fiber: 3g | Sugar: 8g | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg "Tonite was the first time I made them and they were amazing. I just followed the recipe and they came out perfect." 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.

Ten Minute Recipe "Ready in only 10 minutes, this easy enchilada sauce is super simple to make and requires no dried chiles! When you’ve got a craving for some Mexican food but don’t have a jar of enchilada sauce in the pantry, this recipe will save the day!" Enchilada Sauce - Red Servings – 2 1/2 Cups Prep Time – 10 Minutes Chill Time – 15 Minutes Ingredients: 2 tablespoons chili powder 1 teaspoon onion powder 1 tablespoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 2 tablespoons brown sugar 8oz can tomato sauce 12 oz tomato paste 1 tomato paste can of water, to thin sauce if it's to thick Directions: In a medium sauce pan add can of tomato sauce and paste. Stir over medium heat until smooth, about 5 minutes. Add the chili powder, onion powder, garlic powder, cumin, brown sugar and dried oregano and whisk together for 30 seconds, or until mostly all seasonings dissolve. Add a tablespoon of water at a time if the sauce is to thick, and thin to your liking. Whisk the enchilada sauce until completely smooth. Bring to a simmer, an additional 5 minutes remove from heat, and serve. Notes: Storage: This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months. Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste. *You can use this in enchilada soup, kick up your tortilla soup or even as a dipping sauce. Nutrition: Calories: 113 | Carbohydrates: 9.34g | Protein: 2.65g | Fat: 8.47g | Saturated Fat: 1.18g | Sodium: 1008.38mg | Potassium: 275.43mg | Fiber: 3.29g | Sugar: 1.8g | Vitamin C: 1.75mg | Calcium: 34.39mg | Iron: 2.1mg "So easy and it tastes marvelous! Most ingredients are already in your pantry cupboard. You will never want t buy canned sauce again!" 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 cute candy jars are great a great handmade gift for anyone and any occasion. They make a great conversation piece to add to your decor. Fill them with whatever candy your heart desires! The possibilities are endless!" Materials: Terra cotta clay pot Terra cotta clay saucer, 2 optional (see note) Glass bowl Wooden ball (for knob) spray paint, your choice of color (Red is the nostalgic color) E-6000 glue, hot glue works (see note) Stickers, decorations of your choice to go with your theme, optional Directions: When picking out your supplies make sure the saucer fits over the top of the glass bowl to serve as the lid. And that the bowl fits nicely on top of the bottom of the clay pot. Step 1: Painting The first step is to spray paint the terra cotta clay pot, saucer, and the wooden ball that will serve as the knob for the lid. Let them dry for a couple of hours to seal the paint well. The terra cotta clay pot is used upside down for the gumball machine, so I spray painted the outside of the pot and also around the inside of the rim (just so I didn’t miss any spots.) The saucer served as the lid, so you’ll need to spray paint it entirely. Step 2: Glueing and Drying Once the clay pot and saucer are dry you can now assemble your gumball machine. Start by gluing the glass bowl to the top of the upside-down clay pot. If you choose to use the second saucer, glue the saucer to the upside-down clay pot then glue the glass bowl to the saucer. The wooden ball can be glued to the top of the upside-down saucer to turn it into a lid. While the glue is drying and setting you can fill your bowl. This will add weight to help set the glue. Set aside and let dry overnight. Enjoy your creation or give it as a gift! "You can also make a mini version which is great for the kids to make for classmates or serve as party favors for birthdays!" Mini DIY Gumball Machine Supplies Materials: Paper cup Soda bottle lid Clear plastic globe ornament spray paint, color of choice hot glue Directions: Step 1: Painting Spray paint the paper cup and bottle cap. Let dry completely. Punch a hole through the bottom of the cup. This helps the ornament sit better, you can use the top of the ornament collar to make the hole. Step 2: Glueing and Drying To assemble your mini machine, start by gluing your bottle cap to the top of the ornaments round bulb bottom. Set aside to dry. Step 3: Filling and Assembling Fill the ornament with your choice of filling. Make sure they will fit through the hole. Trust me, I made that mistake once or twice! Place a piece of tape over the hole in the ornament to keep your candy from falling out of the bottom. Place taped end into the punched hole of the paper cup. You can wrap them with cello wrap and tie with a ribbon for each guest or child. Add a tag to go with the occasion. Enjoy your creation! Notes: You can add a second saucer below your bowl if you wish. I personally like the additional touch, but it's completely up to your preference. See pictures below. E-6000 glue holds best. You can use both glue options; the hot glue will dry fast in order for you to work with your project quickly and as the E-6000 sets it will adhere the glass to the pot for permanent stability. You can also paint your pots with acrylic paint using a brush, sponge method, or any way you choose. Terra cotta does soak up paint, so you may need to add multiple coats. Have fun! This is your crafting artwork! "These make great gifts when filled with my Cake Ball Truffles, Oreo Truffles, or Chocolate Chip Cookie Dough Truffles."

"This simple dog biscuit recipe can be made in no time at all in just one bowl with only 4 ingredients and a wooden spoon! You can cut them into any shapes that you like. These homemade peanut butter banana dog treats are biscuits your dog will love!" Bana-nutter Biscuits Servings – 20 cookies - using a 3" cutter Prep Time – 15 Minutes Cook Time – 11 Minutes Ingredients: 1 1/4 cups whole wheat plain flour, see note 1/3 cup peanut butter that does NOT contain Xylitol smooth or crunchy 1 small banana, peeled and mashed 3 tbsp cold water Directions: Preheat your oven to 350°F Add the whole wheat plain flour, peanut butter and mashed banana to a large mixing bowl. Mix all the ingredients together with a wooden spoon or spatula. Stir and mash together until well combined and crumbly. Add water a tablespoon at a time, mixing with your hand between each addition until you have a smooth dough. If it's crumbly and not holding together well, add a tablespoon more water. If it feels too sticky and wet, add a tablespoon more flour. You may need more or less water than stated depending on the temperature and conditions of your kitchen, so add it slowly until you reach the right consistency! Flour a rolling pin and a work surface and place your ball of dough on top. Roll out the dough until it is around 1/2" thick. Cut out shapes with your chosen cookie cutters! Using this 3" long bone cutter, I was able to get around 20 dog treats from one batch. Of course I had to double the recipe! Place your biscuit shapes onto your baking tray. They don't spread in the oven so you don't need to leave a lot of space between them. Bake for 10-11 minutes until lightly golden. If you've used a cookie cutter that is larger than 63" long, the biscuits will take a few minutes longer to bake. If you used a smaller cutter, they will need slightly less time to bake. Watch them closely until they appear golden brown on the tops and sides to know they are baked. Leave the baking tray on your countertop for 5 minutes as they will continue to bake on the hot tray. After 5 minutes, remove the biscuits and place them on a wire rack to cool completely. These dog treats will keep well in the fridge for up to 2 weeks, and keep well in the freezer for 4-5 months. If they last that long! Notes: You can substitute whole wheat plain flour with white plain flour, I just prefer to use whole wheat flour as it contains more nutrients than white plain flour. They should also be easier for your dog to digest using whole wheat flour. You can also use alternative flours such as coconut flour or almond flour, though you may need more or less water than stated. Add water a tablespoon at a time until your dough is the right consistency; soft and smooth, not crumbly or sticky! "This recipe is a keeper. They might last a little longer if the dog doesn’t keep chasing me around for more when I bake them!" 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.

"I decided to tackle a project I have always wanted to try for my own wedding. Yup... This pretty bouquet was for me when I married the love of my life! I made one for my Maid of Honor and even the Boutonnieres for the Groom and Groomsman! I had a lot of fun shopping for the flowers, Hubby even had his input which makes them even more special. Here, I will share just how I made them..." Materials: Shears (scissors will do the job if you don't have shears) String Floral tape Ribbon, about 60" long You can choose silk or fresh. The possibilities are endless! The flowers that I recommend using are: Avalanche rose Statice Limonium Peony Hydrangeas Green trick dianthus Phlox Eucalyptus White lisianthus Bloomed Roses Calla Lillies Directions: I will show you how to make your own bridal bouquet, which is perfect for the big day, whether it is a spring, summer, autumn or winter occasion, and whether it is your own wedding or that of a friend, relative or loved one. With bridal bouquets becoming more expensive or source, I'll show you how to make your own in a way which will look spectacular as the lucky lady walks down the aisle! This bouquet may look intimidating, but it is actually really simple and easy to make! You will probably already have almost all of the equipment needed, but you may need to get hold of ribbon in the color of your theme and floral tape. You can find floral tape in most gardening stores, dollar stores or online, and it's really cheap and easy to get hold of! Traditionally, most flowers in a bridal bouquet stick to the colors of white, with some splashes of pink or other pastel colors. But today a lot of bridal couples are choosing to think out of the box and becoming much more modern. As a result, you can see in my bridal bouquet I have gone with the more modern style with the main color being a purple plum theme. However, you should choose colors and flowers to match what you want! If you have a colored theme to your wedding, a bouquet is a great item to match to the theme to ensure that it is coherent throughout your big day! Step 1: Get Rid of the Leaves The first step in making any bouquet or flower arrangement is to remove all of the leaves from the stem area. Gently remove each leaf delicately, you don't want to damage the stem. If you are using silk floral, push leaved to the top of the under area of the flower bulb. This is so they peek out of the flowers and add green to the bouquet. Step 2: Pick Your First Flower The first step is to choose a focal flower. This means choose a flower that you want to be the center of attention within your bouquet. I used the the dark eglplant purple rose to be the center of my bouquet. You should then hold the flower with your fingers near to the blossom end. Step 3: Add Another Flower Add the next flower at an angle facing towards the left of your center flower. It should remain so that the bloom is at the same height as that of your focal flower. This sets you up for the coming steps and ensures that your bouquet will be well filled and rounded. Step 4: Continue Adding Flowers Every time you add a flower, rotate the bouquet rightward a quarter turn to position the bouquet ready for the next flower to be added diagonally, angled leftward as before. Step 5: Add Filler Flowers Once you've go the bulk of your bouquet ready, you can insert some filler flowers between the flowers you already have. These are usually the smaller, green flowers which give a natural look to the bouquet. One tip is to ensure that you put all of the filler flowers in at the same angle in order to ensure that your bouquet stays symmetrical and isn't all over the place! Trust me, I have made that mistake and had to start all over again. But, that's part of crafting... It's an art! Step 6: Tie the Flowers Together Your hand is probably aching from holding the flowers for all this time right? You can finally let go now, just one more step! Tie a tight knot at the highest point of the stem that you possibly can. This will keep all of your flowers held together tightly and looking beautiful and symmetrical. Then make sure to cut off any excess string so that it can't be seen as you or the lucky bride walks down the aisle. Step 7: Cut the Stems This step is important not just to ensure that your flowers look great, but also so that it is practical! If you or the bride will be holding the bouquet for a while, you want to make sure there is room to hold it comfortably. I recommend that you measure two hands lengths from the string, and add an additional inch of wiggle room to make sure that it is comfortable to hold the bouquet if the bride will be holding it for a long time. 9 times out of 10 this is the case! Step 8: Wrap the Stems Together This is where the floral tape comes in, as you wrap the stem from the top downwards. This will ensure that the flowers are firmly held in place until and on the big day. Be careful not to wrap all the way to the bottom, but instead to wrap just over the size of one hand. This way the bouquet will keep its natural look but has plenty of floral tape to do the job of holding everything together firmly. If you are using silk florals, you can use the floral tape all the way to the bottom, covering and wrapping the bottom stems multiple times and then working your way back up to the center of the stems with the tape to endure all the metal centers are covered. Step 9: Add Ribbon Adding the ribbon is one of the more "complicated" stages so pay attention to this step to ensure that it looks gorgeous! In a lot of cases, ribbons will be shiny on one side and matte on the other side so I'll instruct you on how to do this with this kind of ribbon. If your ribbon is the same on both sides, don't worry, just ignore the references to shiny or matte! First, place the shiny side of the ribbon facing the stems the long way direction of the stems so that the matte side is visible to you. Lay the end you will not be using to wrap the stems over the top of your flowers. Taking the other end, make a 45 degree angle triangle shape to show the shiny side and tart wrapping the around the stems, wrapping to about 1 /1/2" from the bottom and then back up to the base of the flower bulbs. Tie ribbon in a knot and then take the remainder of the ribbon you laid over the flowers to make a bow. If you prefer to glue it together for a tight look, start by placing the ribbon matte side down and wrap the stems until they are semi covered or fully covered if using silk florals. Don't want the wires sticking out or poke the bride and make pulls in her dress. I have done this to my normal clothing. Step 10: Congratulations and Enjoy Your Creation! The final step is to enjoy the wedding! Whether the bouquet is for your wedding or a friend, relative or loved one's, make sure that they have a great day and enjoy showing off their bouquet to everyone. Make sure they are careful with the delicate flowers, until it comes to the throwing of the bouquet! Congratulations to the bride and groom! Notes: Keep your bouquet in water until you are ready to walk down the isle. Best to also keep them refrigerated until the event if possible. Bouquet will last about two days for the best quality if kept in water and refrigerated.

"I have made this multiple times over my lifetime. For Proms, Winter Balls, Homecoming dances, baby showers, and even just for special birthday events. I decided I have to make them for my own wedding. Yup... These pretty boutonnieres were for my Groom and his Best Man! Are you wondering how to make a boutonniere and corsage? Many DIY wedding brides and couples have asked me for advice on this topic, and of course, I am more than happy to help! These two types of flower arrangements are important because they serve to honor some of the most important people of the day. From the Mother of the Bride to the Ring Bearers, key family and wedding party members wear these little arrangements to signify their BIG role in the couple's lives. Materials: Scissors Floral Tape Ribbon Pear-head Pins A Lateral Greenery: This is a long line of leafy greenery, like used in my design. One to Two Filler Flowers: These flowers have smaller blooms, and serve to fill in the gaps of your boutonniere. Popular filler flowers include baby's breath, statice, and heather. One to Two Focal Flowers: These flowers are the main flower in your design, and are the star of the show. I used purple roses in my husband's to match my bouquet! Directions: Learning how to make a corsage and boutonniere along with the flower bouquets is a great skill to have, not only because it will help you save money on wedding flowers, but because it will come in handy for other events too. You may need these flower arrangements for future proms, galas, date nights, and more! Adding flowers to your formal attire helps take your look to the next level while also highlighting your personal style. DIY-ing these flower arrangements can be simple and easy. I have developed a step by step guide to help you master the art of designing while taking the guess work out of these special pieces. Keep scrolling to learn my process! As you design yours, and you find a simple trick to help, feel free to comment and leave your ideas to share with someone else on the same DIY journey! Step 1: Gather Your Boutonniere Supplies Start by gathering all of the floral tools and supplies you will need to create your arrangement. Tools are listed above. Once you have chosen the flowers you would like or that suit your seasons occasion follow along belong for tips on storing them once you make your artwork! As you explore how to make a boutonniere, you may want to consider ordering flowers in bulk to save time and money. You can choose to make them with fresh or silk flowers. If you aren't sure what specific blooms you want in your arrangements, you can start off shopping by color, or can try a DIY Flower Combo which comes with an array of different types of flowers to match your color palette or style! Once your flowers arrive, or you find them at your local floral or crafting store make sure to trim their stems, hydrate them in cool water, and store them in a dry, dark, and cool place. The refridgerator is the best place, for fresh flowers. Silk flowers of courase can be stored almost anywhere, away from pets, or children. And definitely store them where they won't be crushed. Step 2: Cut Your Stems to the Length of Your Boutonniere Then, cut each of your flower and greenery stems down to 1.5-2 inches in length. Step 4: Strip Off Extra Leaves Remove any excess leaves, thorns and foliage from the lower half of each stem to make room for the floral tape. Keep the ones that are closets to the bloom to add more greenery. Step 5: Your Greenery and Focal Flower(s) Arrange one to two stems of lateral greenery behind your focal flower. Secure with floral tape. Step 6: Add Some Filler Flowers Place a stem of filler between your greenery and focal flower to add dimension. Secure this section with addition with floral tape. Step 7: Continue Layering Add another type of filler flower to your arrangement, and then another focal flower if you desire. Continue layering greenery, focal flowers, and fillers until you achieve your desired look. You can be simple as one flower or multiple, and the same goes for your filler. Play with your art! Tape all of the stems together, leaving some part of the stems exposed at the bottom. Trim and even out the bottom of the stems if needed. Step 8: Finish Your Boutonniere with Ribbon and a Pin or Two Finally, wrap the taped stems in ribbon of your color choice. Start the ribbon at the bottom of the taped section, and wrap around until you reach the base of the flowers. Tie your ribbon off in a knot, stick with a pin, and enjoy the fact that you now know how to make a boutonniere! Wrist Corsage Creating your DIY corsage will look similar to creating a boutonniere at first. The first step is to gather the supplies that you'll be using for your arrangement. For corsages, we recommend having these tools on hand: Materials: Scissors Floral Tape Ribbon Wristband or Pins A Lateral Greenery: This is a long line of leafy greenery. One to Two Filler Flowers: These flowers have smaller blooms, and serve to fill in the gaps of your boutonniere. Popular filler flowers include baby's breath, statice, and heather. One to Two Focal Flowers: These flowers are the main flower in your design, and are the star of the show. Directions: Step 1: Gather Your Corsage Flowers and Supplies to Match Your Boutonniere Next, you'll want to gather your greenery and flowers. I use the same flowers to match the boutonniere, just in a slightly higher quantity. If you're crafting matching boutonnieres and corsages, you may want to use the same flowers for each. Plus, this makes it easier to buy your blooms in bulk, saving you some money and effort! On the other hand, if you want your corsages and boutonnieres to feature different blooms, that's totally fine too. Remember: it's your design. Have fun with it! Step 3: Cut Your Stems Learning how to make a corsage may feel a little more familiar after you've practiced making a boutonniere. Similarly to the How to Make a Boutonniere tutorial above, your design process will start by cutting the stems of your flowers and greenery down to 1.5-2 inches in length. Step 4: Remove Leaves from Bottom of Stems Again, you'll want to remove the leaves from the bottoms of both your flowers and your greenery. This makes wrapping your corsage in tape and ribbon a lot easier later on. Step 5: Start with Your Focal Flower and Greenery Layer one to two stems of greens behind your focal flower, and secure them together with floral tape. Step 4: Add Some Filler Flowers Then, place a filler between the greenery and flower. Add more tape to secure the stems together. Then add your second, bigger type of filler flower, and secure this as well. Step 5: Add a Bow to Your Corsage If you desire, tie a bow with the ribbon that was used in your boutonniere, and secure it to the stems of your flowers so far using tape.  As you add more blooms to your arrangement, the bow will be positioned in the middle of your arrangement, and hide the tape so position it accordingly! Step 8: Layer the Rest of Your Flowers Next, continue layering greenery, focal flowers, and filler until you have your perfect design. You will usually want around three layers of stems, with around two focal flowers in your arrangement. Continue securing with tape after every other stem. Step 9: Finish Taping Finish with one last taping of all stems, leaving the bottom half of the stems exposed. Step 10: Wrap Your Corsage in Ribbon Finally, wrap your floral tape in the ribbon of your choice, starting at the bottom of the taped stems, and wrapping all the way up to the base of the flowers. Tie off in a knot. Step 11: Secure to A Corsage Wristlet or Pins When creating a wrist corsage, attach your arrangement to a wristlet. If your wristband comes with attached strings, tie these to the middle of the flower arrangement, and then at the bottom. When creating a pin-on corsage, add a pin to your ribbon-tied stems.

"Biscotti is an Italian word meaning "twice baked". This refers to the traditional method of baking biscotti twice: once to form individual logs, and then again after slicing them into individual pieces. This double-bake process gives biscotti their signature crispy texture." Almond Biscotti Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1 cup sugar 4 Tablespoons butter, room temperature 2 large eggs zest of 1 large lemon, or you could use 1 teaspoon finely grated orange zest 1 Tablespoon almond extract 1/2 teaspoon vanilla extract 1 cup whole almonds toasted and coarsely chopped Directions: Preheat the oven to 325ºF. Position a rack in the center of the oven. Line 2 baking sheets with parchment paper, set aside. Combine the flour, salt, baking powder in a medium bowl and mix together thoroughly. In a large bowl with an electric mixer, beat the sugar, butter, eggs, lemon zest, almond extract and vanilla extract for 2 to 3 minutes, until thick and pale. Add the flour mixture to the mixing bowl a little bit at a time. Add in toasted/chopped almonds and mix on medium-low speed until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl. Split the dough in half, scrape, out each half on the two prepared cookie sheets with a rubber spatula. Spray hands with cooking spray then shape each section of dough into a flattened log, about 3 inches wide and 12 inches long. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes. Transfer sheet to a wire rack and let logs cool completely, about 30 minutes. Reduce oven temperature to 300 degrees. Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you’ll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator. Are biscotti a healthier style cookies? Biscotti have a reputation for being healthier than cookies, and there is some truth to this. Biscotti contain fewer calories per serving than cookies, as well as less fat and sugar. They are also a good source of fiber, which makes them more filling than regular cookies. Can I freeze biscotti? Yes! As soon as they have completely cooled down, transfer the biscotti to a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in a freezer safe storage. Other Biscotti versions: For a chocolate twist, replace 1/4 cup of flour with unsweetened cocoa powder and add 1/2 cup of chocolate chips to the dough. Swap the almonds, try using pistachios, hazelnuts, or walnuts for a different nutty flavor. Add raisins, dried cranberries, blueberries, or other dried fruits you love. Enhance the citrus notes by substituting the lemon and orange zest with lime or grapefruit zest. Chocolate Sweetness: For an additional touch of sweetness, drizzle melted white or dark chocolate over the cooled biscotti. Add a dash of cinnamon or cardamom to the dry ingredients for a warm and aromatic flavor profile. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. To make it vegan, replace the eggs with flax eggs = 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg and use vegan butter. Nutrition: Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 42mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Calcium: 28mg | Iron: 1mg "Buttery tasting with a light lemon flavor around the delightful almond biscotti. Great with a cup of coffee or a glass of wine." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Soft and chewy, quick and easy orange cookies recipe, homemade with simple ingredients. It all starts with a simple cake mix! These cookies are lightly crisp on the outside, but stay soft on the inside." Orange Dreamsicle Cookies Servings – 8 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1/3 cup oil 2 large eggs 2 tablespoons orange zest 2 tablespoon orange juice from and orange 2 teaspoon vanilla extract 1 box orange cake mix, yellow cake mix will work if you can’t fine the orange - See note 1 1/2 cups powdered sugar for rolling cookies Orange buttercream frosting, optional for icing top of cookies Directions: In a large mixing bowl, add oil, eggs, orange zest, orange juice, vanilla extract and mix until fluffy. Add cake mix and mix until just combined. Chill dough for 20-30 minutes to make it easier to handle. Scoop out 1” portions of the dough and roll in hands to form balls. Place them on a cookie tray, lined with parchment paper. Bake at 350 degrees for 10-12 minutes or until edges are firm but center is slightly soft. Place powdered sugar in a large bowl, set aside. Cool cookies for 5 minutes, then roll each cookie in powdered sugar. Coating completely. You can let them cool completely if you choose to frost them in place of rolling them in powdered sugar. To frost: Once they cool down, frost them with orange buttercream or drizzle some orange glaze and enjoy! Notes: If you can only find the NEW cake mixes that are 13.25oz this will alter the recipe above. You can add in 1/4 cup of flour to even the cake mix back to the original 15-18.25oz. Nutrition: Calories: 174 | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Cholesterol: 16mg | Sodium: 194mg | Potassium: 21mg | Sugar: 21g | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 0.6mg "I Made these orange cookies for a family cookout… and just WOW, they were a huge hit and are a go-to recipe that pleases everyone." 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.

“Everybody gets the coveted chewy brownie edge with brownie cookies!  Deep, dark and super fudgy! It’s my favorite brownie cookie recipe. You have to make these brownie cookies, everyone loves them!” Brownie Cookies Servings – 36 Cookies Prep Time – 25 Minutes Cook Time – 8-12 Minutes Ingredients: 1 box Chocolate Brownie Mix 1/2 cup Vegetable Oil 2 eggs 1/3 cup miniature semi-sweet chocolate chips Directions: Preheat oven to 375°F. Coat baking sheets with no-stick cooking spray. Beat brownie mix, oil and eggs in large bowl with mixer on medium speed until dough forms. Stir in chocolate chips. Let batter stand for 15 minutes. Drop by rounded tablespoonfuls onto prepared baking sheets, 2 inches apart. Bake 8 to 9 minutes or until set. Cool 3 minutes on baking sheets. Remove to wire rack to cool completely. "I just can’t get enough of these delicious cookies. I mad a double batch and I only got 2 of them. Next time I will make a double batch and stash one and then help eat the other batch that’s left over!" 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 quick and easy Italian East Coast Marinara sauce for your next Italian dish! Ready in 30 minutes for the whole family!" Quick Marinara Sauce Servings – 6 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1/4 cup extra-virgin olive oil 2 large cloves garlic thinly sliced 1 tsp garlic Powder 1 Tbsp Italian seasoning 2 28- ounce cans San Marzano crushed tomatoes with their juice 2 14 1/2- ounce cans San Marzano diced tomatoes with their juice 1 tsp Kosher Salt 1 Sprig fresh basil plus 1/2 cup loosely packed basil leaves torn into small pieces (2 Tbsp of dried can be substituted) 1/2 cup Parmesan cheese fresh or grated Instructions: Heat a large, heavy pot over medium-high heat. Add the oil and heat until simmering, almost smoking. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, salt, garlic powder, Italian seasoning and basil. Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes. Adjust the seasoning with more salt, if necessary, and stir in the basil leaves. Enjoy! Notes: This sauce is great for dipping, and any pasta dish that requires marinara sauce. "Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Sterilize mason jars and can, storing in a cool dry area for fresh sauce all year long." 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.

Copycat Recipe "These Chewy Oatmeal Cranberry Walnut Cookies are soft, chewy, thick and come out perfect every time! They will become your new favorite." Cranberry Oatmeal Chocolate Chip Walnut Cookies Servings – 16-18 XL Cookies Prep Time – 15 Minutes Cook Time – 12-14 Minutes Ingredients: 1 1/2 cups old fashioned oats not quick cooking 1/2 cup white whole wheat or all purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 6 tablespoons unsalted butter, at room temperature 1/2 cup dark brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla 1/2 cup chopped walnuts, toasted 1/2 cup dried cranberries 1 cup chocolate chips Directions: Preheat the oven to 350 degrees. Place parchment paper on baking sheet and set aside. In a medium frying pan over low heat, toast walnuts stirring constantly until aromatic and lightly golden brown. In a large bowl combine flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl cream butter, brown sugar and granulated sugar. Add in egg, vanilla to the butter sugar mixture. Mix well. Slowly add flour mixture to the butter mixture, mix well. Add in cranberries, and toasted walnuts. Bake for 12-15 minutes. I baked for 14 minutes and they came out great! "Trust me when I tell you that you’ll add my oatmeal cranberry cookies recipe to your list of favorite cookie recipes. They’re just 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.

Sugar Free "I turned this Pillsbury Sugar Free cake mix into a Blueberry pound cake by adding blueberries. It is a great way to add extra antioxidants into the diet, and it doesn't take long to make & bake." Blueberry Coffee Cake - Sugar Free Servings – 12 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: Cake 1 box yellow Cake mix, sugar free, Pillsbury 2 cups blueberries 1 teaspoon cinnamon 1 container of Greek yogurt, vanilla works great 1 cup water Crumble Topping 1 1/2 cups brown sugar substitute 3/4 cup old fashioned oats or quick cooking oats 2 teaspoons ground cinnamon 1/2 cup butter, softened Directions: Preheat Oven to 350 degrees. Grease a 9x13" pan, set aside. In a small bowl combine oats, brown sugar, ground cinnamon, softened butter. Mix until crumble forms. Set aside. In a large bowl mix cake mix, yogurt, vanilla, cinnamon and water. Fold in blueberries, reserving 1/2 cup for top of cake. Pour batter into a baking pan, press in reserved berries and place cinnamon crumble mixture throughout the top of cake. Bake for 35-40 minutes. Cake is done when toothpick test comes out clean. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "This recipe was amazing. Moist, decadent, fluffy. Smells amazing while it was baking." 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.

Copycat Recipe "Made from 6 ingredients, these easy cheesy breadsticks are a totally irresistible side dish or snack. Brush the dough with a little butter, garlic, herb seasoning, then top with lots of mozzarella or provolone cheese. Less than 15 minutes bake time." Easy Cheesy Breadsticks Servings – 12 = 24 Sticks Prep Time – 10 Minutes Cook Time – 12 Minutes Ingredients: 1-10 ounce can prepared pizza crust 1 tablespoon butter, melted 1/2 cup provolone or mozzarella cheese, shredded 1 tablespoon parmesan cheese 1 tablespoon dried basil or Italian seasoning 1/2 teaspoon garlic powder Directions: Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce. Nutrition: Calories: 115kcal | carbohydrates: 13g | protein: 5g | fat: 5g | saturated fat: 2g | cholesterol: 9mg | sodium: 234mg | fiber: 1g | sugar: 1g "These were the BEST breadsticks I have ever made. So good they’re dangerous!" 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 Fat, Low Sodium and Low Calorie Option "This 3-ingredient dip recipe is unbelievably easy to prepare in 5 minutes. Serve chilled with chips, pretzels and veggies!" Taco Ranch Dip Servings – 16 - 2 Tablespoon servings Prep Time – 5 Minutes Chill Time – 2 Hours or overnight Ingredients: 2 cups - 16ounces sour cream or yogurt 1 taco seasoning packet, you can also use low sodium 1 ranch dip mix packet, you can also use low sodium and MSG free Directions: In a medium mixing bowl, add the sour cream or yogurt, taco seasoning, and ranch dip mix. Stir until smooth. Then cover and refrigerate at least 2 hours or until ready to serve. Serve cold with fresh cut veggies, snack crackers, pretzels or chips. Notes: Using the low sodium options you will not taste a difference. It's great for those that need to watch their salt intake. If you substitue yogurt for the sour cream, it may run a little thinner. I prefer plain greek yogurt as it's a thicker consistancy. I don't even taste the difference between it from the sour cream. And it's a healthier choice! Store leftovers covered in the refrigerator for up to 5 days. Nutrition: Calories: 56 | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin c: 1mg | Calcium: 32mg | Iron: 1mg "This dip is so yummy and it couldn’t be any easier! This is a keeper!" 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 Sodium - Low Fat Option "I had about five ideas running through my brain for this recipe. I narrowed those down to three and then ended up creating the recipe you have now found here! Took a little inspiration from the occasion this was made for and added a little southern flare, hence Wild South-West Dip was created! 🙂" Wild South-West Dip Servings – 24 - 2 Tablespoon servings Prep Time – 15 Minutes Chill Time – 2 Hours, or Overnight Ingredients: 2 cups - 16 ounce container sour cream, I used reduced fat - you can also substitute for plain greek yogurt 1 cup of mayonnaise, I use low fat 1 tablespoon of butter 1 10-12 ounce bag of frozen corn 1 15-oz can low-sodium black beans, drained and rinsed well 1 cup cheddar or Colby jack cheese, shredded 5 scallions / green onions, sliced thin 1 handful of cilantro, chopped 1 10 ounce can of Ro-tel with green chilies, drained 1 taco seasoning packet, you can also use low sodium 1 ranch dip mix packet, you can also use low sodium and MSG free Directions: In a large mixing bowl add sour cream, mayonnaise, half of the taco seasoning and ranch dip packet. Mix well and set aside. In a medium sauté pan, add butter and bag of corn. Sauté until corn is lightly browned and toasted. Add in drained and rinsed black beans, and can of ro-tel. Sprinkle with remianing half of taco seasoning and ranch dip. Mix well and saute for 5-8 minutes. Set aside to cool down. Chop cilantro and scallions, add to sour cream mixture. Add shredded cheese and mix well to combine. Add cool corn mixture to sour cream mixture and mix well. Place in serving dish and chill for at least 2 hours, overnight is best. Serve cold with fresh cut veggies, snack crackers, pretzels or tortilla chips. Notes: Using the low sodium options you will not taste a difference. It's great for those that need to watch their salt intake. If you substitue yogurt for the sour cream, it may run a little thinner. I prefer plain greek yogurt as it's a thicker consistancy. I don't even taste the difference between it from the sour cream. And it's a healthier choice! Store leftovers covered in the refrigerator for up to 5 days. Nutrition: Calories: 56 | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin c: 1mg | Calcium: 32mg | Iron: 1mg "This dip is complete Yum factor! Creamy-delicious, everyone enjoyed it and asked for the recipe! Makes a really good amount for parties and cookouts." 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.

"Wondering how to make a Honey Bun Cake? You may be surprised to learn that there's actually no honey in the recipe. This cinnamon-roll-like delicious Honey Bun Cake recipe brings a whole lot of flavor with brown sugar, cinnamon and walnuts baked into this super moist cake. It all starts with a mix! Oh and you can't forget the vanilla glaze! 🙂" Honey Bun Cake Servings – 12 Prep Time – 20 Minutes Cook Time – 35 minutes Ingredients: 1 box yellow cake mix 2/3 cup vegetable oil 4 eggs 1 8 ounce container sour cream 3/4 cup packed brown sugar 1/2 cup walnuts, chopped 2 teaspoons ground cinnamon 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla Directions: Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture. Bake 28 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. If powdered sugar mixture is too stiff to spread, add additional milk 1/4 teaspoon at a time. Prick entire surface of warm cake with fork. Carefully pour and spread powdered sugar mixture over warm cake. Cool completely, about 2 hours. Store loosely covered. Notes: When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting. Brown sugar should alway be measured by packing or firmly pressing into a dry measuring cup. What you’re doing is pressing out any pockets of air that get trapped between the sticky grains of sugar. Nutrition: Calories: 370 | Carbohydrates: 53g | Protein: 4g | Fat: 4g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Cholesterol: 15mg | Sodium: 270mg | Potassium: 85mg | Fiber: 0g | Sugar: 38g "I have made it several times it's one of those cakes my family and friends always ask for it. Sometimes we have it as aside for breakfast and sometimes for an evening dessert. Deffinately is a great take to work for the coffee 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.