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"A flaky pie crust is filled with layers of sliced bananas, velvety vanilla custard, and crowned with whipped topping!" Banana Cream Pie Servings – 15 Prep Time – 10 Minutes Chill Time – 4 Hours Ingredients: 1 9 inch flakey pie crust baked and cooled 3 bananas, use 1 sliced for decorating 2 cups cold whole milk 1 3.5 oz package of instant vanilla pudding mix, you can also use french vanilla 1 3.5 oz package of instant banana pudding mix, you can use 2 vanilla if you can't find banana pudding in your area 2 cups frozen whipped topping thawed and divided Directions: Pastry If making a pastry crust, preheat the oven to 425°F. Roll the pie crust into a 12-inch circle. Line a 9-inch pie plate wiht the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork. This prevents the crust from bubbling during baking and lets the steam release from underneath. Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake crust for 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden. Cool completely. Filling Slice the bananas and arrange around and over cooled pie crust. In a medium bowl, whisk the pudding mixes and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping. Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight. Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired. Notes: For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate. Chill for at least 15 minutes before filling. Nutrition: Calories: 293 | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 1g | Sugar: 30g | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg " Banana cream pie is a staple in my kitchen along with a classic apple pie . Banana cream pie can certainly be made from scratch with eggs (either just yolks or whole eggs); however, I love this version because it’s so easy and has a nice thick texture. " 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 | Carbohydrates 32g | 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.

❤️‍🔥 Hot Post - +75K Views on Reddit ! No Flour, Oil or Butter - Low Sugar - Gluten Free Option " This dessert recipe is super light, easy, and refreshing. A great alternative to cheesecake. 😌 Perfect for the summer if you are watching your poolside figure! You have to try this one!" This 4 Ingredient Yogurt Cake is the perfect cross between a Flan, Basque cheesecake and a creamy dense NY cheesecake. You don’t need a mixer, flour, butter, or oil to make it. The fact that it’s a healthy and low-calorie option is just icing on the cake - pun intended! 😉 The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is seemingly different. It has a custard-like consistency that is a little firmer, yet still incredibly creamy. Blueberry Yogurt Cake Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: 2 cups vanilla yogurt 4 eggs 4 Tablespoons + 1 teaspoon cornstarch 2 teaspoons cinnamon, optional 1/2 cup of blueberries or your favorite fruits, add an additional 1/2 cup for garnishing slices. Directions: Preheat oven to 350 degrees. Use a piece of parchment paper to line a 6" spring form pan or cake mold of choice. Use a 9x13" pan and place mold in the center. If using a spring form pan, line the bottom of mold with foil to prevent leakage. In a large bowl whisk eggs and yogurt until well combined. Add cornstarch, and cinnamon; mix together until smooth. You can strain to make sure the batter has no lumps. Add fruit, fold in gently. Reserve a couple for the very top of cake before putting in the oven. Pour batter into pan/mold. Place cake in center of the 9x13" pan, place on oven rack. Pour in boiling water to an inch in height around cake to create a bain-marie (waterbath if you will) . Add additional fruit to top of cake. Bake for 50-55 mins or until the surface is yellow. Let it cool completely. Chill for at least 2 hours or overnight before serving. Slice with sharp knife, garnish with extra fruit, honey and or whipped cream if desired. Notes: Air Fryer Method: 275-300F for 30-35 mins or until the surface is yellow Variations and Substitutions: You can easily adjust this cake to suit your taste preferences and dietary needs. I have tried a few of these alternatives to my tastes, so you may need to experiment and adjust the quantities for your tastes... Remember... Play with your food! 😉 For a sweeter cake you can use flavored yogurt such as strawberry, blueberry, or coconut. You can also use Greek yogurt as well. Add 1/4 cup of sugar to the batter, for a sweeter version. Drizzle the top of the cake with 🍫 chocolate and or caramel sauce, a dollop of whipped cream, sprinkle with chopped toasted nuts or a dusting of powdered sugar for an extra decadent cake. Mmmm a turtle yogurt cake! You can use blueberries, strawberries, raspberries, blackberries, mandarine oranges, peach, or pineapple. You can try canned apples, or even cherries. Add 1-2 teaspoons or more of spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile. Nutrition: Based on 8 servings Calories: 184 | carbohydrates: 15g | protein: 5g | fat: 3g | saturated fat: 2g | sodium: 54mg | fiber: 3g | sugars: 8g "It’s easy and fabulous, and even impressed my friend who is a Johnson & Whales Culinary trained che f!" 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 Bread Sticks 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.

No Flour, Oil or Butter - Low Sugar - Gluten Free Option " This dessert recipe is super light, easy, and refreshing. A great alternative to cheesecake. 😌 Perfect for the summer if you are watching your poolside figure! You have to try this one!" This 4 Ingredient Yogurt Cake is the perfect cross between a Flan, Basque cheesecake and a creamy dense NY style cheesecake. You don’t need a mixer, flour, butter, or oil to make it. The fact that it’s a healthy and low-calorie option is just icing on the cake - pun intended! 😉 The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is seemingly different. It has a custard-like consistency  that is a little firmer, yet still incredibly creamy. Vanilla Honey Yogurt Cake Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: Cake 2 cups vanilla & honey yogurt 4 eggs 5 Tablespoons cornstarch 3 Tablespoons honey Directions: Preheat oven to 350 degrees. Use a piece of parchment paper to line a 6" spring form pan or cake mold of choice. Use a 9x13" pan and place mold in the center. If using a spring form pan, line the bottom of mold with foil to prevent leakage. In a large bowl whisk eggs and yogurt until well combined. Add cornstarch and mix together until smooth. You can strain to make sure the batter has no lumps. Pour batter into pan/mold. Place cake in center of the 9x13" pan, place on oven rack. Pour in boiling water to an inch in height around cake. Bake for 50-55 mins or until the surface is yellow. Let it cool completely. Chill for at least 2 hours or overnight before serving. Slice with sharp knife, garnish with fruit and whipped cream if desired. Notes: Air Fryer Method: 275-300F for 30-35 mins or until the surface is yellow Variations and Substitutions: You can easily adjust this cake to suit your taste preferences and dietary needs. I have tried a few of these alternatives to my tastes, so you may need to experiment and adjust the quantities for your tastes... Remember... Play with your food! 😉 For a sweeter cake you can use flavored yogurt such as strawberry, blueberry, or coconut. You could also add 1/4 cup of sugar to the batter. Drizzle the top of the cake with 🍫 chocolate and or caramel sauce, a dollop of whipped cream, sprinkle with chopped toasted nuts or a dusting of powdered sugar for an extra decadent cake. Mmmm a turtle yogurt cake! You can use blueberries, strawberries, raspberries, blackberries, mandarine oranges, peach, or pineapple. You can try canned apples, or even cherries. Add 1-2 teaspoons or more of spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile. Nutrition: Calories: 193 | carbohydrates: 15g | protein: 6g | fat: 3g | saturated fat: 2g | sodium: 54mg | fiber: 4g | sugars: 10g "It’s easy and fabulous, and even impressed my friend who is a Johnson & Whales Culinary trained chef!" 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 cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer, snack or healthy meal. Filled with a spicy cream cheese and imitation crab meat." California Cucumber Sushi Rolls Servings – 1 Prep Time – 10 Minutes Chill Time – 30 Minute, optional Ingredients: Sushi Roll 2 large English cucumbers 1 teaspoon sriracha 1 red pepper, julienne (cut into matchsticks) 2 carrots, julienne (cut into match sticks) 4 imitation crab meat leg style sticks, cut into long slices 1/4 cup whipped cream cheese, you can use regular cream cheese just softened a bit black or white sesame seeds, toasted Dipping Sauce 1/2 cup soy sauce 1 tablespoon hoisin sauce 1/4 teaspoon sriracha Directions: Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips. Continue until you reach the center of the cucumbers. Then flip it over and repeat.. (you can use the left over cucumber center by cutting them into matchstick size as the red peppers and add to the center of your roll. ) Discard the first skin peel and you should have about 8-12 strips per cucumber. Lay them across a paper towel to remove the excess water. (This will help in filling and rolling the sushi at the end, it won’t be so slippery and easier for you to roll... You will thank me later!) 😉 Mix sriracha sauce and cream cheese together until well combined. Cream cheese will turn slight pale orange in col0r. Set aside. Dipping Sauce: In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside. Assembly: Lay 6-8 cucumber slices down, over lapping one another on the long edge. Spread the spicy cream cheese mixture on top of layered cucumbers. Then place red pepper sticks, and crab meat sticks, and cucumber sticks on the top of the cream cheese mixture. Sprinkle with a teaspoon of sesame seeds. Starting from one of the rounded edges, carefully roll the cucumber sushi roll tightly. Cut roll into 6-8 pieces. Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired. Makes about 4 rolls = 24 pieces.   Notes: Storage:  Store any leftovers in an airtight container. They will last up to 2 days in the fridge. Substitutes:  For best results, follow the recipe as is. However there are many different vegetables, spreads and or seafood that would work well in this recipe with the cucumbers. Nutrition: Calories: 166 | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg "I have made this recipe several times and it has been a hit. Great lunch meal prep or perfect sushi craving cruncher!" 😉 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 XL squidgy marshmallow crispy rice treats are made with just four simple ingredients. A great classic lunch box treat and afterschool snack for the kid in all of us! " XL Marshmallow Crispy Treats Servings –12 Prep Time – 10 Minutes Chill Time –20-30 Minutes Ingredients: 3/4 cup butter 1 10oz bag of miniature or 1 160z bag of jumbo marshmallows 2 1/2 teaspoons milk 1 teaspoon vanilla, optional 5 - 6 cups crispy rice cereal - you can also use or mix in chocolate or fruity crispy rice cereal for a flavor boost. Directions: Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat. Mix in milk and optional vanilla. Stir in crispy rice cereal and fold in until well coated. Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper. Your hands also work well, just wet them a little with water. Cut into 2-inch squares when cool. Notes: Add ins & Toppers - Nerds fruity candy, mini M&M’s, Reese’s Pieces, mini or regular chocolate chips, toffee bits, dehydrated marshmallow bites, your favorite candy pieces… the possibilities are truly endless! Play with your food! Nutrition: Calories: 65 | Fat: 2g | Cholesterol 5mg | Sodium: 65mg | Carbohydrates: 12g | Sugars: 5g | Protein: 1g | Calcium: 1mg | Iron: 2mg | Vitamin C: 4mg | Potassium: 7mg "A classic recipe that can’t be touched! You have to make them! You will never buy the store version 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.

" The island breeze in a glass! Sweet coconut and pineapple with a splash of rum. Creamy and delicious.” Pain Killer Servings – 1 Prep Time – 5 Minutes Ingredients: Drink: 1oz coconut crème 2oz spiced or regular rum 4oz pineapple juice 1oz orange juice Crushed ice Garnish: Toasted coconut Pineapple chunks Maraschino cherries Instructions: In blender, place handful of crushed ice, coconut crème, rum, and juices. Blend until smooth. Pour into glass, garnish with toasted coconut, pineapple and cherry cocktail pick. Please drink responsibly. Notes: To toast coconut, place 1 cup of sweet shredded coconut in a medium dry frying pan. Heat over a low heat stirring constantly until lightly golden brown. Takes 5 minutes. "The Painkiller is a popular tropical cocktail . It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It's a fun and fruity mix of pineapple, orange, coconut, and a bold rum. Perfect for a sunny day on the beach or a casual afternoon in the backyard, the recipe is simple, and the drink is 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.

No Bake Dessert " Trifles are fun to make and the possibilities are endless. All a trifle is, is layers of cake, jams, fruits, pudding and whipped cream.It takes about 20 minutes to make this and gets better after it has sat in the refrigerator a few hours for the flavors to meld together. " Strawberry Twinkie Trifle This is a no bake, no cook recipe that tastes like strawberry shortcake and starts with Twinkies... Yes those famous little snack cakes from our childhood. Made into a very easy to prepare, elegant delcious dessert! Great for meal planning and is a make ahead dessert. Servings – 8 Prep Time – 20 Minutes Chill Time – 3 Hours to overnight Ingredients: 4 packages twinkies - (8 total twinkies), cut in thirds 2 small packages sugar free vanilla pudding, you can used regular pudding I choose sugar free to cut down the sweetness. 1 1/2 cups milk 1 can sweetened condensed milk 1 8 ounce container cool whip, thawed handful toasted almonds or colored sprinkles for garnish, optional 1 quart strawberries, reserve a few slices for garnish, you can always use other berries or make a berry mixture Directions: In a large bowl add pudding mix, milk and condensed sweetened milk. Whisk together until smooth. Let is set several minutes until it starts to thicken. Fold in half of the cool whip. Wash, dry and slice the strawberries into a bowl. Cut each Twinkie into 3 pieces. Place half of them on the bottom of the trifle bowl. Place half of the sliced strawberries over the Twinkies. Pour and spread half of the pudding mixture over the strawberries. Repeat by add the remaining Twinkies, pressing down on them lightly. Add the remaining strawberries and then the pudding. Frost the top of trifle by spreading the remaining cool whip on top. Sprinkle with toasted almonds or colored sprinkles if using. Cover and refrigerate until ready to serve. Notes: If you don't have a trifle dish, you can use a large bowl or you can use a 9x13" baking dish. Slice Twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch dish. Place strawberries over Twinkies. Pour pudding mixture over strawberries and frost with remaining cool whip topping. Add optional nuts, sprinkles or extra slices of strawberries on top. You can use other berries such as raspberries with cheesecake pudding, blackberries, blueberries with lemon pudding, mandarine oranges with orange or lemon pudding, or even canned apples with a caramel drizzle. Remember... Play with your food! "Everyone loved this. Easy to make, inexpensive, definitely a keeper. You can make this in to a Birthday trifle for someone special! " 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.

" This is the dish that so many Italian-American families eat every Sunday.  And many of us have our own version – I hope you enjoy mine!" Sunday Gravy with Meatballs and Sausage This recipe is the most dearest recipe to my heart. It has been a part of my family for generations and passed down with only sight and taste. It it moraculiously has stayed the same. It comes from the chef within! Italian meatballs and sausage in tomato sauce – the meal I enjoyed most as a child and all through my adulthood.  Every Sunday my mother would wake at the crack of dawn to start her sauce, other Italian friends called it gravy, (it just depended on what side of the East Coast you were raised) loaded with meatballs and other assorted meat.  I cannot think of a better smell to wake up to!  The way she made it is the way my grandmother made it, the way I make it, and the way my kids make it and the way I hope they will teach their kids to make it when I’m long gone.  And, hopefully, my family legacy will grace some of your dinner tables as well. It makes me happy to be able to finally share this recipe that was never writtin down until now. Servings – 12 Prep Time – 30 -40 Minutes Cook Time – 6 Hours Ingredients: Meatballs & Sausage 5-lbs ground beef, you can also substitute the ground beef with a combination of beef, pork and veal 1 1/2 cups Italian flavored bread crumbs 1/2 cup Parmesan cheese 3 teaspoons dried parsley 3 tablespoons garlic powder 3 teaspoons Italian seasoning 1 teaspoon salt 1 tsp. freshly ground black pepper 3 eggs, beaten 1 package of Italian sausage, 8-10 links Sauce/Gravy 2 28-oz. can San Marzano style chopped tomatoes in puree 2 28 oz. can San Marzano style crushed tomatoes 1 28oz can San Marzano tomato sauce 2 small cans Italian tomato paste 2 cups white wine, any brand and pour a glass for yourself! 1 1/2 Tablespoons Italian seasoning 1 1/2 Tablespoon dried parsley 2 teaspoons oregano 1 Tablespoon basil 3 Tablespoons garlic powder 1 tsp. kosher salt 2 tsp. freshly ground black pepper 1/2 cup parmesan cheese 2 Tablespoon granulated sugar Directions: Sausage Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Add sausage links to pan and bake for 30-40 minutes, until juice is clear. Remove from oven and set aside. Be careful when removing from the oven, the casing will enlarge and can pop due to the heat and splatter grease. Trust me this is was something I learned as a new cook a long time ago, and when I was a kid making this meal, it was something Mom always warned me on everytime. Sauce/Gravy In an extra large saucepan add all cans of crushed tomatoes, paste, and sauce. Add Italian seasoning, basil, garlic powder, oregano, parsley salt, sugar, pepper and parmesan cheese. Stir until combined. Place pot over medium heat while you prepare the meatballs. Meatballs In a large bowl, combine all meatball ingredients and mix well, using your hands are the best tools for this! Using a small 1 1/2-inch scoop, form balls by rolling in between the palms of your hands. Place on plate, and stack in a pyramid shape as you finish forming the rest of the meatballs. Preparing the sauce/gravy pot: Add meatballs to the sauce spreading them around the pan. Add in the cooked sausage links in between meatballs. Press everything down so the sauce is covering everything. Top with lid. Reduce heat to low-med and let cook for one hour. Stir pot, make sure sauce is always be turned from the bottom so it doesn't burn. Reduce heat to low and continue to cook for the next 5 hours, stirring every 30 minutes to move around meatballs and sauce to prevent burning. Serve over your spaghetti, sprinkle with extra parmesan cheese with a side of fresh crusty Italian bread or Easy Cheesy Bread Sticks ! For desert, try my favorite pride and joy Italian Anginetti Cookies or Italian Rum Cake for the perfect ending this meal! Nutrition: Sauce and Meatballs Only Calories: 824kcal | Carbohydrates: 97g | Protein: 46.3g | Fat: 27.5g | Saturated Fat: 6.2g | Cholesterol: 132mg | Sodium: 1255mg | Potassium: 850mg | Fiber: 14.6g | Sugar: 29.3g | Calcium: 220mg | Iron: 14.6mg "This recipe brings me joy to be able to share it to the world in 2024, being the first time ever written down since 1965. I hope this brings your you and your family to the table like it did mine." 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.

" Garlic bread is one of the tastiest and easiest sides you can add to any meal. Italian bread is loaded up with garlic, butter, olive oil, cheese, and parsley, baked in the oven, and broiled for the last couple of minutes to ensure an ultra crispy golden top yet soft interior. Serve this with soup, salads, Sunday dinner, or really any meal you can think of and you’re set! " Garlic bread is something I grew up eating. It’s often served complimentary at many Italian restaurants on the East Coast and is definitely a favorite alongside Sunday Gravy with Meatballs and Sausage  and really any pasta! Garlic bread is also a great first thing for kids to make because it’s so simple and uses just a few basic ingredients. Garlic Bread Servings – 1 Loaf Prep Time – 5 Minutes Cook Time – 20 Minutes Ingredients: 6 tablespoons unsalted butter 3 tablespoons olive oil 5 cloves garlic, grated 1/4 teaspoon crushed red pepper flakes, optional 1/4 cup flat-leaf Italian parsley, minced 1 loaf of Italian bread 3 tablespoons Pecorino Romano, grated Directions: Preheat oven to 350 degrees and set the first rack in the middle and the other rack to the top 1/3 of the oven. Sauté the garlic in the butter and oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat and add in the crushed red pepper flakes and parsley. Split the bread lengthwise and open it up like a book. Brush or pour the garlic butter all over the bread making sure to evenly distribute it. Sprinkle with the Pecorino then cover with foil. Bake for 12 minutes on the lower rack then remove the foil and move the bread to the higher rack. Broil for 1-3 minutes or until the bread is golden around the sides and sizzling but not burnt. Watch the whole time and be prepared to remove it quickly. Once finished, slice the bread and serve. Enjoy! Notes: Any type of bread can be used.  Ciabatta, baguette, and all types of crusty bread work well. Shredded mozzarella cheese can be added during the broiling stage. Leftovers can be saved for up to 3 days in the fridge and should be reheated in the oven. Nutrition: Calories: 254kcal | Carbohydrates: 33.1g | Protein: 5.7g | Fat: 11.5g | Saturated Fat: 5.3g | Cholesterol: 20mg | Sodium: 564mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Calcium: 20mg | Iron: 2mg " Fabulous! Best garlic bread ever. I Originally being from the East coast, and transplanted to Texas. Guests that I have served this...raved about it. " 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 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.

" Traditional tortellini salad becomes a finger food with these Tortellini Antipasto Kabobs. They are a fresh and flavorful, appetizer, perfect for everything from cocktail hours to pool parties! " These Cold Tortellini Skewers add a little something extra special to any event you bring them to. They say that foods on a stick are just a bit tastier and who I am to disagree? Cold pasta salad gets an upgrade with these kabobs. Cheese tortellini combines with cheese, salami, olives and tomatoes. No forks needed! Tortellini Antipasto Kabobs Servings – 4 to 6 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 6oz jar Castelvetrano olives, Mezzetta brand is best! 1 10oz jar of Italian Kalamata olives, pitted 1lb fresh mini mozzarella pearls, found in your local deli or supermarket 1lb fresh cherry or grape tomatoes, sliced in half the short length 1lb fresh Genoa salami 12 oz package tortellini pasta, filled with your choice of filling - I use Barilla cheese and spinach stuffed, they are my favorite! 1 4 oz package of fresh basil leaves balsamic vinaigrette, for garnish drizzle 1 small jar of pesto sauce or my homemade pesto 8-10 wooden kabob skewers Directions: Boil a large pot of water over medium to high heat; adding the salt when it comes to a full rolling boil. Cook tortellini “al dente” according to package directions. Drain and rinse with cold water to stop the cooking process. Place half of the cooked tortellini in a large bowl. Add half of the mini mozzarella pearls and gently toss with the pesto mixture to coat. Fold each salami circle slice in fours. I promise they stay together once you thread them onto the skewers. Thread the tortellini, tomatoes, olives (alternating between green and black), salami slices, fresh basil leaves and mozzarella pearls onto skewers. Alternate each item; two pieces of tortellini (one plain, and one pesto coated), two mozzarella pearls (one plain, and one pesto coated), two different colored olives, two tomato halves, and two salami slices (folded) with one basil leaf on each skewer. Cover with plastic wrap and refrigerate until ready to serve. Variations: The possibilities are endless, so if you want to make these a bit more colorful, feel free to add other raw veggies. Make sure they are delicious and easy to eat raw and also thread well. These are my favorites: Cucumber slices Bell Pepper Red Onion Marinated Mushrooms Marinated artichoke hearts You can also add a different type of meat if you wish. But since these aren’t cooked (well, the pasta is…) I would suggest using thick or folded pepperoni slices. You can ribbon up some prosciutto or even use cooked chunks of pesto marinated grilled chicken or Italian sausage chunks . Nutrition Calories: 57 | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1 g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215 IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1 mg "This recipe is great for backyard BBQ's, baby showers, kids parties or even for an evening you don't feel like cooking!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" A delicious and easy Strawberry Spring Salad made with candied pecans, feta and a simple balsamic vinaigrette. This strawberry salad has so much flavor and is great for a summer lunch or dinner side salad. " I love salads! I have since I was a kid. Mom would make them in the summer for dinners if it was just a her and I night because Dad was working. I remember one night she came home from work during a heatwave and said "Want a nice salad tonight? We can put all kinds of things in it like a salad buffet!" So, apparently this was on her agenda the night before, because she put the cans of tuna, and beets in the fridge to get ice cold. She cranked up the AC and we started prepping all the veggies. There was iceberg lettuce, tomatoes, cucumber's, red onions, radishes, yellow and red peppers, beets, mushrooms, and she made her homemade tuna salad so we could add that to the middle for protein. She said ok lets go eat in front of the TV... Back then... That was something special, it was. treat to get to eat anywhere other than the kitchen table. So we happily sat and watched a show while we ate our dinner. I remember the first bite of a little tuna, lettuce and a piec piece of a beet. The taste today instantly brings me back to that moment. I have loved them since! Now as an adult, I play with my food just as much and love to mix different ingredients. I specially love a salad where there’s an abundance of fresh summer strawberries involved! And especially when it is National Salad Month! (It's gonnnnaaaa be ME... Ok ok enough with the Justin Timberlake puns... You know I had to given the chance... ) But on a serious note, it is the month of May incase inquiring minds wanted to know.) Better yet, this strawberry salad also a rich balsamic vinaigrette, salty, tangy feta and crunchy, sweet candied pecans with a sprinkle of coconut flakes involved as well. In other words, this is one of the best summer salads! It just has the perfect blend of flavors and textures going on and is a perfect way to celebrate National Salad Month. I was loving every last bite all while heading back for seconds. Strawberry Pecan Salad Servings – 6 Prep Time – 20 Minutes Ingredients: Vinaigrette 1/2 cup balsamic vinegar 1/2 cup olive oil 1 tablespoon dijon mustard 1 tablespoon honey Salt and freshly ground black pepper Candied pecans 3/4 cup whole or roughly broken pecans 1 1/2 Tbsp brown sugar 1/2 Tbsp butter Salad 10 oz baby spinach 5 oz mesclun mix or spring salad mix 1 lb fresh strawberries, hulled and sliced 5 oz . feta cheese, crumbled 1/3 small red onion, thinly sliced 1/2 cup sweetened shredded coconut Directions: Vinaigrette: Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside. Candied Pecans: Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool. Salad: In a salad bowl toss together spinach and spring or mesclun mix, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad, toss to coat then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately. Notes: Try different berries such as blueberries, raspberries, or blackberries. Apples and pears are a great option instead of strawberries. Don't have feta? Try a crumbly goat cheese instead. Nutrition: Calories 404 | Fat 34g | Saturated Fat 7g | Cholesterol 23mg | Sodium 345mg | Potassium 482mg | Carbohydrates 20g | Fiber 4g | Sugar 14g | Protein 6g | Vitamin C 58.3mg | Calcium 193mg | Iron 2.4mg "I have tried this with reducing and not reducing the balsamic vinegar and it was still a great dressing! LOVE this salad especially when strawberries are in season. I have also used butter and hydroponic lettuce. So easy to prep everything the night before and toss together just before serving. Will definitely be making this for the office and sharing with others!" 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 crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) time to start up the grill! " Grilled Chicken Ceasar Salad Servings – 4 Prep and Marinade Time – 2 hours Cook Time – 10 Minutes Ingredients: Chicken 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons lemon zest 1 clove garlic, grated Kosher salt and freshly ground black pepper, to taste 2 lbs boneless, skinless chicken breasts Dressing 1/4 cup mayonnaise 1/4 cup buttermilk 3 tablespoons freshly grated Parmesan 1 clove garlic, grated 1 tablespoon freshly squeezed lemon juice 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper, to taste Salad 2 heads romaine, roughly chopped 1/4 cup freshly grated Parmesan Directions: Chicken: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. In a gallon size Ziplock bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. (You can also do this in a frying pan if you don't have access to a grill) Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Dressing In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste. Salad To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan. "I made this for a work potluck and got rave reviews! Chicken caesar salad is not normally a favorite of mine but this recipe is absolutely delicious. Much better than what you typically get in a restaurant. It now has been part of my easy summer dinner rotations for years." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This New England style chili recipe was given to me by my Godmother. I still have the original recipe in her handwritting to this day! Her recipe won a couple blue ribbon awards in multiple chili contests, was loved at every potluck and has become a favorite of my friends. I hope your family will enjoy it as well!" Ok so you can now stop thinking about what the MF stands for... I know what you had in mind! 🫣🤭🤪 Keep reading to find out! I’ve made this basic chili recipe for over 25 years. It was a family recipe that I was able to enjoy while visiting my Aunt in the fall and winter months. I would always help her make the sweet cornbread or Johnny cakes to serve with it. It’s one of those recipes I make – without a recipe. Always made with a pound or two of ground beef and beans, tomatoes, onion, garlic, cumin, and chili powder as a base. Over the years, I’ve added and tried a few other ingredients that add extra flavor and make it seem a bit more special such canned or frozen corn, Rotel, jalapenos, stewed tomatoes, bell peppers, tomato paste etc. So in homage to my late Godmother I named this chili after her to share with you! 🙌🏻 This recipe is also easily adaptable. If you don’t have 3 cans of red beans, use what you have! No garlic? Use garlic powder instead or leave it out altogether. If you only have chopped tomatoes but no tomato sauce or paste, no problem. Look through the fridge and see what you DO have, chop, and add to the chili. MF's Chili Servings – 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1lb ground beef or ground turkey, you can added an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️ 1 onion, chopped 1 (15 ounce) can tomato sauce 1 can condensed tomato soup, I use the low sodium 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed - optional 1 (15 ounce) can chili beans with sauce 1 (14.5 ounce) can crushed tomatoes, drained and reserved 1 ½ cups water + reserved tomato juice, optional - add as needed to your consistency liking 1 can of sliced black olives or whole, and then you can slice them as thick as you like 1/8 cup pepronchini pepper slices, optional if you don't like a little heat... its mild heat 2 tablespoons chili powder, or more to taste 1 tablespoon garlic powder 1 tablespoon cumin salt and pepper to taste Directions: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. If using ground beef drain any excess grease from the pan and discard. Stir in tomato sauce, soup, beans, and crushed tomatoes. If you prefer a thinner consistency, you can add the reserved crushed tomato juice and water. Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine. Add in olives. Stir lightly to mix, Bring to a boil, reduce heat to low, cover and let simmer for 20-30 minutes. Notes: If you have left over chili, you make my delicious chili mac for another great night meal. Nutrition: Calories 394 | Total Fat 9g | Saturated Fat 4g | Cholesterol 46mg | Sodium 526mg | Carbohydrate 49g | Dietary Fiber 18g | Total Sugars 4g | Protein 31g | Vitamin C 16mg | Calcium 151mg | Iron 8mg | Potassium 1061mg This was a comment from a co-worker of mine. " This is the best chili recipe I tried and my family loved it! It’s not watery and easy to make. I even added a can of mushrooms I had on hand, delicious! Thank you for sharing your family recipe with us." 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 creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day or in the summer with clam cakes! " If you've spent any amount of time on the coast of New England, you've probably noticed how generously awards are bestowed upon clam chowders in restaurants all over the states. Iggy's was always my favorite and forever will be. Chowdah, clam cakes and doughboys and wash it all down with a birch beer or sasparilla soda the water was a favorite childhood memory. When done right, clam chowder should be rich and filling, but  not  sludgy or stew-like. Its texture should be creamy without feeling leaden, or gritty like you're sipping on gravy. Tender chunks of potato should barely hold their shape, dissolving on your tongue, their soft texture contrasting with tender bites of salty pork and briny clams; lord help the clam shack that dare serves rubbery clams in their chowder or at all for that matter! New England Clam Chowder Servings – 8 Prep Time – 15 Minutes Cook Time – 35-40 Minutes Ingredients: 8-10 slices bacon, diced - you can also use canadian bacon as well 3 cups onion, chopped small 4 celery stalks, chopped small 8 cups potatoes, peeled and cubed to about one-inch - I use Yukon gold or russet 1 1/2 cups clam juice, 2-8oz bottles of Snow's or Bar Harbour is what I like to use. 1 teaspoon garlic powder 2 teaspoons salt 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon + 1 teaspoon fresh dill, chopped 2 cups heavy cream 1 cup half and half 1 stick of butter, cut in half and then cut one half into cubes* 1/4 cup flour 4-10oz cans clams or quahogs*, chopped and juice reserved * or 40oz of fresh clams - cleaned, cooked, shelled and chopped Directions: *Drain clams, reserving clam liquid; set aside. Place diced bacon in a large stockpot over medium-high heat; cook and stir until crisp. Add onion and celery; cook and stir until tender, about 5-8 minutes. In 2 quart saucepan on medium-low heat, melt butter and add in flour to make a roux. Whisk briskly . The mixture will start to thicken and become light and puffy. Pour in cream and half and half a little at a time while continuing to stir briskly with a whisk. The mixture will be creamy and will look like thick cream and the whisk will chop up and smooth out any lumps that form from the marriage of the cream and floured roux. Add in clam juice; season with garlic, salt and pepper; mix well. Stir in potatoes and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15-20 minutes. Add in clams, cubed butter and fresh dill; stir to combine. Cook until heated through, simmering about 5-10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder that is lighter and less fat, try my RI Red Clam Chowder! It's another favorite staple of mine growing up! Notes: *If the soup is too thick for your taste, add in 1/2 cup of water or reserved clam juice to thin out. If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 396 | Carbohydrates: 24g | Protein: 24g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 960mg | Potassium: 960mg | Fiber: 5g | Sugar: 4g | Vitamin C: 24.2mg | Calcium: 34mg | Iron: 20mg 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 - Vegetable Ravioli Soup "This soup is one for my pasta lovers out there. A cozy One-Pot Vegetable Ravioli Soup is the perfect way to warm up on a cold day! It’s quick, easy, and absolutely delicious!" I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner! This scrumptious soup reheats like a dream so feel free to double the recipe to extra if you’d like leftovers! Can’t find mini ravioli? No problem! Tortellini makes an excellent swap! They’re both gloriously interchangeable. In honor of the recent soup weather, my latest ravioli creation pairs this easy cheese stuffed pasta with a piping hot bowl of veggies and broth that’s sure to warm up even the coldest day! This one pot wonder is basically a meal in a bowl, featuring a little bit of everything in one loaded vegetable soup. It’s also super customizable if you’d like to add some extras! Veggioli Soup Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 medium yellow onion, diced 3-4 carrots, diced 4 celery stalks, chopped 1 red, yellow or green pepper, chopped 2 tablespoons butter 4 cloves garlic, minced, or 2 tablespoons minced jar garlic works great! 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon parsley 1 tablespoon olive oil 2 cups frozen vegetable mix, corn, greenbeans, peas and carrots mix 3 cups vegetable broth, chicken or beef will also work 28 oz canned crushed tomatoes with liquid salt and pepper, to taste 9-10 oz mini refrigerated, frozen or air packed cheese ravioli, you can also use your favorite stuffed ravioli 3/4 cup heavy cream, optional and this also cuts the acidity if the tomatoes Optional toppings: freshly grated Parmesan cheese crushed red pepper flakes fresh chopped basil Directions: Melt butter in a dutch oven or large pot over medium-high heat. Add onion, peppers, celery and carrots. Sauté until tender (approx. 6 minutes). Add minced garlic and seasonings; sauté an additional 30-60 seconds. Add stock and crushed tomatoes with liquid. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to marry and the carrots/onion to fully soften. Add in forzen vegetable mix; stir. Cover and simmer 5-10 minutes. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your mini ravioli. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened. If using cream; stir in heavy cream now. Season with additional salt an pepper to taste. Add your favorite toppings like grated parm and fresh basil; dive in while it’s hot. Notes: No mini ravioli? No problem! You can use your favorite tortellini here as well. Any variety will work! Soup Variations: Tuscan Style: add some chopped sun-dried tomatoes and tender white beans. Lasagna Style: Brown seasoned ground beef, add some extra cream to the broth and a dollop of ricotta cheese or melt some mozzarella on top. The leftover soup is DEE-LICSOUS and will keep a few days in the refrigerator. Simply reheat in a microwave - this is a great grab and go work lunch. Or in a small pot on the stovetop. Nutrition: Calories: 455 | Carbohydrates: 52g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 1411mg | Potassium: 844mg | Fiber: 8g | Sugar: 15g | Vitamin C: 26mg | Calcium: 141mg | Iron: 10mg "This always hits the spot when you’re not feeling well.” 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.