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"These Patriot Brownies are chocolate dipped and then drizzled with red , white and blue . Topped with star sprinkles! This is a super cute dessert for all of your summer events. I don’t know about your family but mine loves brownies in any shape or size . Dipping just about anything in chocolate is always welcomed at my house. I wanted something a little different for the upcoming 4th of July weekend and got inspiration from those famous snack cake chocolate dipped heart shaped brownies for Valentine's Day. These brownies can be enjoyed anytime of year but especially those holidays you want to show a little patriotism like 4th of July or Memorial Day. 🙂" Patriot Brownies Servings – 24 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 2 boxes Family Sized Duncan Hines Chewy Fudge Brownies 6 eggs 1/2 cup water 1 cup vegetable oil 1 cup semi sweet chocolate chips 1 1/2 cups dark chocolate wafers 1 bag of each Red , white , and blue candy melts you need about 1/3 cup of the wafers Red white and blue star sprinkles Directions: Preheat your oven to 350 degrees. Spray a Jelly Roll pan with cooking spray and line it with parchment paper. A jelly roll pan typically measure about 15.5 x 10.5 In a large mixing bowl add both brownie mixes and eggs . Add both the water and oil, then mix well to commbine. Scrap sides down with a rubber spatula. Fold chocolate chips into the batter. Spread into the prepared pan. Bake in the preheated oven for about 30 minutes. Cool completely. Once the brownies are cooled, melt the dark chocolate wafers in 30 second intervals until the chocolate is melted. Spread chocolate over the top of the brownies. Spread to coat completely. Allow the chocolate to set up. Melt the red , white and blue candy melts in separate bowls . Place the melted wafers in piping bags or ziplock bags. Snip the end off and drizzle the tops of the brownies. Sprinkle with star decorating sprinkles. Notes: Using a star cookie cutter, press into the brownies to cut out even more patriotic shapes. Dip each brownie in the melted dark wafers, set to dry completley. Then contunue to add the red and blue drizzle and star sprinkles. Don't throw away those scraps from the brownie pan. Cut them in tiny bite size pieces and serve them over ice cream sundaes later. Nutrition: Calories: 292 | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Cholesterol: 61mg | Sodium: 158mg | Potassium: 41mg | Fiber: 1g | Sugar: 31g 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 - Option "Sweet Potato and Ham Chowder has the perfect blend of deliciously satisfying flavors in one bowl! It’s perfectly hearty and amazingly satisfying. And I’m just wondering why I didn’t think to add sweet potatoes in until now.! 🙂" I love the way the salty ham in this soup compliments the sweet potatoes. And that it’s loaded with veggies! I love veggies of any kind, and it’s perfectly creamy. This soup has the perfect blend of deliciously satisfying flavors! It's creamy, it's hearty and it's oh so comforting! Perfect for a cold winter day. Ham and Sweet Potato Chowder Servings – 8 Prep Time – 20 Minutes Cook Time – 30-40 minutes Ingredients: 1 1/2 Tbsp olive oil 1 1/4 cups chopped yellow onion 2 cups carrots, peeled and diced 1 1/2 cups celery, diced 3 cloves garlic, minced 3 (15 oz) cans low-sodium or unsalted chicken broth 1 large sweet potato, peeled and diced 1 large russet potato, peeled and diced 2 tsp dried basil 1 tsp dried thyme Salt and freshly ground black pepper 1 stick of butter, diced 1/2 cup all-purpose flour 4 cups whole milk 3 cups diced cooked ham, I use the leftover from a holiday or family Sunday dinner 2 cups frozen corn 1 cup shredded sharp cheddar cheese, plus more for serving if desired 4 Tbsp chopped fresh parsley Directions: Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery and sauté 4 minutes. Add in garlic and sauté 1 minute longer. Add in chicken broth, sweet and russet potatoes, basil and thyme and season with salt and pepper to taste, you don't add too much salt as you'll be adding salty ham and cheese later on. Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15 - 20 minutes. Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, about 1 minute. Make your Roux: Pour in milk into flour mixture, stir constantly and bring mixture to a light boil, remove from heat. Stir ham and corn into soup (once veggies are tender) and heat through, about 2 minutes. Add in milk mixture to soup. Stir in cheddar and parsley. Serve warm with a loaf of buttered french bread. 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: 593 | Carbohydrates: 52g | Protein: 1g | Fat: 33g | Saturated fat: 15g | Cholesterol: 83mg | Sodium: 769mg | Potassium: 116mg | Fiber: 6g | Sugar: 15g | Vitamin c: 52.1mg | Calcium: 321mg | Iron: 2.8mg "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.

"Mozzarella sticks are very easy to make at home. They're deep-fried until golden and crispy on the outside, with melted gooey cheese on the inside. They're so good and take just minutes to fry! Try dipping them in a marinara sauce!” Fried Mozzarella Sticks Servings – 8 Prep Time – 15 Minutes Cook Time – 10 Minutes Ingredients: 2 large eggs, beaten 1/4 cup water 1 1/2 cups Italian seasoned bread crumbs 1/2 teaspoon garlic powder 2/3 cup all-purpose flour 1/3 cup cornstarch 2 cups oil for frying, or as needed 1 (16 ounce) package mozzarella cheese sticks, freeze for 2 hours before cooking to prevent cheese leakage when frying. Directions: Whisk water and eggs together in a small bowl. In a separate bow mix bread crumbs and garlic powdee together. Blend flour and cornstarch together in a third bowl. Heat oil to 365 degrees in a large, heavy saucepan. Dredge a mozzarella stick in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat. Repeat this step one more time to double coat for a crunchy coating. Place breaded mozzarella stick on a plate or wire rack. Repeat with remaining mozzarella sticks. Use a spider spoon or a pair of tongs to lower 3 to 4 mozzarella sticks into the hot oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Repeat to fry remaining mozzarella sticks. Serve hot with a side of warm marinara sauce! Notes: Substitute one coating or both of the Italian bread crumbs for panko bread crumbs. This will have a crispier texture. After dredging process freeze breaded Mozzerella sticks for 2 hours before frying. This will help with cheese leakage from the breading while frying. Nutrition: Calories 789 | Fat 67g | Saturated Fat 13g | Cholesterol 83mg | Sodium 806mg | Carbohydrate 30g | Fiber 1g | Protein 19g | Calcium 483mg | Iron 2mg | Potassium 76mg "This recipe is a keeper. I make a huge batch along with my chicken wings for Super Bowl parties, game days, or for any 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.

"A Bahama Mama cocktail is a delicious tropical-flavored rum cocktail that's perfect for summer!” Bahama Mama Cocktail Servings – 2 Prep Time – 5 Minutes Ingredients: 2 cups ice 2oz orange juice 2oz pineapple juice 1oz rum 1oz coconut-flavored rum 1oz grenadine syrup Directions: Combine orange juice, pineapple juice, regular rum, coconut-flavored rum, and grenadine in a shaker or blender for one minute. Add ice to two glasses and pour mixture over top of ice. Garnish glasses with pineapple chunks, oranges and maraschino cherries. "Delicious, fruity and refreshing cocktail for any summer time BBQ, cookout or night in!” CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Peanut Butter Sandwich Cookies with Nutella Filling. Add the sprinkles to the filling - and you have festive cookies perfect for Birthdays, holidays, after school surprise or any special occasion!" "For these peanut butter cookies I played with my food! I took a few recipes and rolled them into one. I started out with a classic peanut butter cookie recipe, but they were way too crispy and thin for this particualr accomplishment. So I increased the flour and added some cornstarch to up the chewy factor and reduce the spreading like the other recipes. The resulting cookie you have here keeping the awesome peanut buttery flavor of the classic PB cookie, but is a touch more chewy. And perfect for Nutella smooshing and covering in sprinkles!" Peanut Butter Sandwich Cookies with Milk Shooters Servings – 12 Prep Time – 2 Hours and 10 Minutes, this includes chill time Cook Time – 7 to 9 Minutes Ingredients: 1- 13oz jar of Nutella 1/2 cup butter 1/2 cup peanut butter (crunchy or creamy), at room temperature 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda granulated sugar for rolling, optional colored sprinkles of your choice Directions: In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla. In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix dry and wet ingredients together. Adding the dry a little at a time to the wet. Scrape down sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper. Roll dough into 1 tbsp sized balls, roll in the optional granulated sugar to coat. Place on baking mat and press down slightly with a fork, across in one direction and then again in the opposite direction. Making the criss cross markings. Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely. Once cooled, size up your cookies. A top to a matching bottom. Sometimes one can be slightly smaller than the other, so you just want to make sure they are close in size. On a small plate pour our your colored sprinkles. Set aside while you assemble the sandwiches. Spread or squeeze about a tablespoon or so of Nutella on the flat side of one cookie, then sandwich it together with another and smoosh them together lightly. Roll the edge of your sandwich through the sprinkles so they adhere to the exposed Nutella between the cookies. Repeat for all of the cookies. Store cookies in an airtight container on the counter for 3 days, or in the fridge for about a week. Milk Shooters You can use any side cup you would like. I used little mini glasses I had on hand. To rim your glasses you’ll need a tablespoon of Nutella, and roll the lip edge of your glass until you make a complete circle around the rim. Roll the Nutella coated rim on the plate of sprinkles, the same way you would rim a margarita or bloody mary glass. You can pop them into the freezer for 5-10 minute so the chocolate can harden up, this is optional. I did it at the time, because it was about 102 degrees out! Notes: I tested this recipe with both creamy and crunchy peanut butter; both worked so it's your preference. Chill your dough for at least 2 hours, chilling is an essential step for this recipe to reduce spreading. Cookies will look under-baked but will set up on the cookie sheet while cooling. Assemble cookie sandwiches just prior to eating. To avoid the centers from getting soggy. No one wants a soggy sad cookie. Don't exceed 1 tbsp-sized balls, this will help you keep them all the same size during your cookie size up. Remove from the oven when bottoms are golden brown, not sides {when the sides were brown for me, the cookies were too crispy}. They will look puffy and under-baked but they firm up while cooling on the cookie sheet. "I made these for an afterschool treat when the kids were having friends over. They were a hit and the milk shooters shot the laughter through the rooftop!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option "Make a delicious healthy salad from a childhood and college favorite lunch soup!" Ramen Noodle Asian Salad “Fresh, crisp and a perfect side dish to any meal. Better than any pre-packaged salad mix!” Servings - 6 servings Prep time - 15 minutes Cooking Time - 10 minutes Ingredients: Salad 2 3-ounce packages oriental-flavored ramen noodles, broken into pieces, seasoning packets reserved. 1/2 cup raw sunflower seeds 1/2 cup slivered or sliced almonds 1 (16-ounce) package coleslaw mix with broccoli pieces 3 green onions, chopped. 8 oz fresh spinach, chopped. Dressing 1/2 cup olive oil 1/4 cup apple cider or rice vinegar 4 tablespoons granulated sugar or 1 tablespoon trivia or substitute sweetener 2 tablespoons soy sauce 2 reserved ramen seasoning packets 1/2 teaspoon ground black pepper Instructions: Preheat the oven to 350°F. Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool. In a large bowl, toss together coleslaw mix, spinach and green onions. Add cooled noodle mixture on top. Prepare the dressing: whisk together olive oil, ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper until smooth. Pour dressing over the salad and toss to coat. "This salad has the best of many worlds. Taking a child hood favorite soup and making a crisp delicious healthy salad by just adding a few simple ingredients. You have to try this!" 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 bakery style cookies are going to be your favorite as they are mine. They have become so popular since I perfected them. Soft, Chewy, Chocolatey and Delicious!" Chewy Walnut Chocolate Chip Cookies “ I have always said... "It's not worth turning on the oven if I don't have walnuts to go in my chocolate chip cookies or brownies!" These cookies have changed my mind on this phrase... But only if I am not feeling like a nut that day! 🤷🏻‍♀️🤣 Super soft and chewy chocolate chip cookies are the most popular cookie recipe I own. Years to perfect, making changes every time I baked a batch over the years. There are multiple ingredients and steps to this perfect recipe and I will reveal the secrets! These have the absolute chewiest chocolate chip cookie texture. Many tweaks to "The One With Phoebe's Cookies - " Nesele Toulouse " 🤭 (WYKYK) over the years I have finally made the best cookies ever!” 🍪 Servings – 16 XL or 20 large cookies Prep Time – 10 Minutes Cook Time - 14 Minutes Ingredients: 2 1/4 cups all-purpose flour, spooned & leveled 1 teaspoon baking soda 1 3/4 teaspoons cornstarch 3/4 teaspoon salt 1 1/2 sticks unsalted butter or margarine, melted 3/4 cup packed light or dark brown sugar 1/2 cup granulated sugar 1 large egg & 1 egg yolk 2 1/2 teaspoons pure vanilla extract 1 1/4 cups semi-sweet chocolate chips, chocolate chunks, or combination of both 1/2 to 1 cup chopped walnuts, optional - amount depends on your individual taste, I add 3/4 cup. Instructions: Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. This will sift and incorporate all the ingredients together. You can use a fork if you do not have a whisk. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and yolk; then whisk in the vanilla extract. The mixture will be thinner than you are use to. Pour in the combined dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft at first, then thicken, and may seem a little crumbly; this is perfect. Fold in the chocolate chips/chunks and optional walnuts. The chocolate chips may not stick to the dough because of the melted butter or margarine, do your best to combine them. I promise... it will all come together. This was part of my trial and error process. You can push them into the balls of dough as you roll them once the dough chills. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days, if you don't plan on baking them right away. (If I do this... the dough will be gone before I get to bake them... Yeah, not supposed to eat raw dough... blah blah blah... I'm still alive and healthy over all these years!... Just saying...) 🤷🏻‍♀️🤭🤣 * Chilling the dough causes less spreading and is the most super duper crucial part of the making of the chewy and soft part of these cookies. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for about 5-10 minutes. Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside. Using a tablespoon measuring spoon (I love using ice cream scoops with the releaser in them.. Makes for easier and proportioned cookies.) measure 3 Tablespoons of dough. Roll into a ball, making the shape rather taller than wide—almost like a tubular shape. Do NOT flatten or pat down... I know we all have the tendancies to want to do this for some reason! (Like some will smash down a hamburger before eating it) his will ensure the cookies bake up thicker for that chewy part we want. Repeat with remaining dough. Place 6-8 balls of dough onto cookie sheet. Bake the cookies for 14 minutes (15-16 for XL) or until the edges are very lightly browned. The centers will look soft and almost undercooked, but the cookies will continue to set as they cool. Cool on the baking sheet for 15 minutes. You can press in a few extra chocolate chips onto the tops of the warm cookies. This just gives them the WOW factor!... ok and of coarse more chocolate... Who doesn't like more chocolate right?... Am I right? After 15 minutes of cooling on the baking sheet, transfer cookies to a wire rack to cool completely. Let them sit without touching for at least 20 minutes if you can help yourself... trust me... I always end up with what I call "pizza mouth" = which is burning the roof of your mouth with the hot cheese and sauce.. in this case it would be a hot chocolate chip! WHY? Because I have to eat one! ok...ok... two! 🤭🤣🤪🫣🍪 Cookies stay fresh covered at room temperature for up to 1 week. Notes: Want to freeze and make the dough ahead of time? You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow it to come to room temperature for 15 minutes then continue with baking process. Baked cookies freeze well for up to 3 months. (They never last that long for me once I bake them!) 🐽🤭 Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw. These are great to have on hand when unexpected guests come over. You can pop them in the over really quick and have fresh cookies at your finger tips! Can I add different add-ins?   Of course you can! Like I always say.... Play with your food! Just keep the total amount of chosen add-ins around 1/2 - 1 cup, you can add whatever your heart desires. Try other chopped nuts such as pecans, peanuts, or even macadamia nuts, M&Ms, other chips like white chocolate chips, cream cheese chips, butterscotch or even mint chips, dried cranberries or other chopped fruits you like, chopped up heath bars, or peanut butter cups, etc. I personally like to add an added 1/2 cup of mini M&M's or Reese's Pieces. You can even add 1/2 cup sprinkles to give them color for a fun occasion. ( Great for sending a tray with the kiddos for their Birthday to share with the class... Just leave out any nuts if doing this.) And FINALLY... The SECRETS you have all been waiting for... Pièce de résistance... DUN DUN.... 🤣 An extra egg yolk and melted butter/margarine increases the chewy factor. More brown sugar than white sugar gives additional moisture from the molasses for a softer cookie, and rich coloring. Cornstarch produces a soft and thick cookies Chilling the dough results in a thicker cookie. This is SUPER important! - I have finally learned this over the years.. I was ALWAYS impatient and wanted the cookies NOW.. Which always ended up in a melted looking crispy, cunchy, brittle cookie. Hey they were still good... just crmpled over ice cream! Check out my Bloopers page coming in 2025! Rolling the chilled cookie dough balls into a more lumpy, tubular, mounded shape rather than a full, smooth looking round ball makes the cookies the bakery-style textured thickness I am referring to. "This cookie has been tried over and over through the years. I have finally perfected it to my liking... and I know you will love them too! This is the cookie you are always thinking about in your head, get fresh from a bakery and try to make at home and it never comes out the way you want it... Look no further... YOU found it my friend! Think of a thick gourmet cookie, warm from the oven while relaxing in a resort spa.... yeah 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.