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Copy Cat Recipe " This recipe is by far the best I have come across since growing up on Jiffy Mix corn muffins. Growing up in one region and moving to another will change a simple recipe like this. This is a northern sweet corn muffin recipe, not a southern style. Let's see if we can convert you! " 😉 Sweet Corn Muffins Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 3 cups all-purpose flour 1 cup sugar 1 cup medium cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cups whole milk 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 1 teaspoon vanilla Directions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. I like to use a cookie or ice cream scoop to keep it even. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Serve warm with pats of butter, honey and or jam. (optional) Notes: Add 1-1/2 cup of blueberries, coat with a tablespoon of flour (to prevent sinking) fold into batter for another muffin flavor option. " I’ve made this recipe quit a few times. It’s absolutely perfect the way it is - but I also like to add 1 cup blueberries mixed with a little flour so they don’t sink during 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.

Blue Ribbon Winning Recipe! 35+ year old CWT family meal now shared with the world. "Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!" A HEARTY AND FILLING CASSEROLE DISH - This was almost a weekly staple in my house growing up. It was something that was cheap and easy to put together during a busy work week for Mom to get a full meal on the table in under an hour for the entire family. I have now been making this for over 35 years! It has even won a blue ribbon award! 🏆 It's an oldie but a goodie! It's versitil and can be changed up to make a new casserole each time. I have entered this recipe into contest, made it for friends and family bring a dish dinners, church potlucks, bereavement meals, celebration dishes, and so many more.. You name it, I have made this for it! It will always be a part of my life, and a major comfort meal to me. So I hope this will become a meal for your rotation that your family will enjoy. No long hours hovering over the stove with a long recipe that has too many steps to follow! Speedy Chicken Servings – 6 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 2 pounds (4-6) chicken breasts or (12-15) tenderloins 1/2 teaspoon kosher salt 1/2 teaspoon black pepper, more to taste 1 teaspoon garlic powder 1-10.5 ounce can cream of chicken or cream of mushroom soup, I like to use the low sodium to cut down the salt 1/4 cup white wine or milk 6 slices of provolone or havarti cheese, you can use a cheese you prefer 6 ounce box Stove Top chicken stuffing mix, store brand works too! 1 stick of butter or margarine, melted Directions: Preheat the oven to 350°. Spray an 9x13-inch baking dish with cooking spray, and set aside. Place chicken into baking dish. Sprinkle evenly with salt, pepper and garlic powder. Place a slice of cheese over each breast, or tenders, it will fit three in each row edge to edge. In a small bowl, whisk together 10.5 ounce can creamed soup, and 1/4 cup milk or white wine until smooth. Pour the sauce over the cheese and chicken, smooth it out, so all of the cheese is covered. Evenly sprinkle the stuffing mix over top. In a small bowl; melt butter. Pour butter evenly over stuffing mix. Bake for about 40-45 minutes in a preheated 350 degree oven. Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees. Remove from oven and let sit for 10 mins to thicken. Serve with a salad, or my Un-Baked Mac & Cheese with Roasted Asparagus ! Notes: Leftovers - If there are any... 🤭 Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. To reheat cover with foil and place in a 350 preheated oven or place in the microwave covered with a paper towel until warmed through. Can I use other stuffing? Certainly can, I am frugal, so I will use what is on sale, have a coupon or etc. I particulary like the chicken flavored stuffings as it pairs so nicely together with all the ingredients. I even use the Pepridge Farms cubed stuffing bags. (You can find these more around the holiday seasons in your local grocery store.) But you can swap it out for other variations, flavors or brands. If you have a homemade stuffing mix you enjoy, feel free to try that too! Can I make a fluffier stuffing? Yes, you can and I like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. You can use chicken broth in place of the water to make it extra tasty! Can I add some vegetables? Vegetables can also be added very easily. A mixed vegetable works great in this. It’s super easy to bring some healthier elements to this dinner. I will add a bag of frozen broccoli, or green beans, or even a mixed peas and carrots to make more of a Pot Pie flavor. Can I use other soup options? Yes! Cream of celery soup would also work in place of the cream of chicken or cream of chicken or mushroom the recipe calls for. I have personally tried it with all plus, the cream of cheddar to make a super cheesey casserole. If you are looking to cut down on the salt, use the low sodium options. There is no taste difference, but you make a healthier choice! The option combinations are endless! Do I have to use chicken breast or tenderloins? Nope! In fact, you can use boneless, skinless thighs in place of them. This is such a great recipe to experiment to see what you like best. You can even mix the breast and thighs so you have both white and dark meat options.  Nutrition: Calories: 371kcal | Carbohydrates: 29g| Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g "This recipe is calling for a spot in your recipe binder! It's a true keeper, and will become a staple to your meal rotations. There is nothing like a moist piece of chicken, packed with flavor and a crispy crunchy topping!" 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.

" My easy stovetop mac and cheese recipe is the creamiest , most delicious I’ve made. Thanks to a simple homemade cheese sauce (with a couple secret ingredient!), this macaroni and cheese is on your table in under 30 minutes ! " Even when you're super busy, you don't have to settle for instant mac and cheese made with lumpy, bland powdered cheese. You can make this during the week after a long day, and sit and enjoy a bowl of comfort food. Un-Baked Mac & Cheese Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 lb elbow, shells or spiral macaroni, any pasta you like will work as well 5 tablespoons unsalted butter 1/2 cup all-purpose flour 1 can - 10 1/2 ounces condensed cheddar cheese soup 3 cups milk, whole or 2% reduced fat preferred 1 pound cheddar cheese, shredded 4-ounces cream cheese, softened, optional 1/2 teaspoon fine sea salt, plus more to taste 1/2 teaspoon fresh ground black pepper 1 sleeve Ritz or other butter crackers, crushed Directions: Bring a large pot of salted water to a boil, add the pasta, and then follow package directions, but cook 1 minute less than the package calls for. Drain. Melt the butter in a large, high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk it into the butter (it will be thick, almost paste consistency). Continue to whisk until it smells toasted and looks light brown, 1 to 2 minutes. While whisking, pour in a cup of the milk. Whisk until smooth (it will thicken), then whisk in another cup until smooth, and finally whisk in the last cup. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. The sauce only thickens after it has reached a simmer. Turn the heat to low then stir in the cream cheese. When the cream cheese is mostly melted into the sauce, stir in the cheddar cheese soup. Once the cream cheese is melted and the soup is combined, add the cheddar cheese; a handful at a time, until it melts into the sauce. Season with salt and black pepper. If the flavor does not pop, add a bit more salt. Stir in the cooked pasta. It will look like there is too much sauce, don’t worry. The pasta will absorb the extra moisture as it stands. Turn off head and let sit for 5 minutes. Crush the sleeve of butter crackers. Stir mac and cheese once more, add crushed crackers to the top and serve. Serve alone or with my Speedy Chicken and Roasted Asparagus for a family meal! Notes: You can jazz up this recipe into a marvelous casserole dinner dish! Add ins: Chopped cooked bacon and chunks of tomatoes for a fresh casserole. Chunks of lobster or imitation crab meat for seafood casserole dish. Chunks of smoked ham or cut up hotdogs Cooked bag of frozen broccoli florets and a can or two of tuna fish for a tuna casserole. Shredded chicken and a bag of cooked frozen carrots for a potpie-ish casserole. This recipe is one food you can play with! Nutrition: Calories 571 / Total Fat 31.9g /Saturated Fat 18.2g / Cholesterol 89.6mg / Sodium 564.7mg / Carbohydrate 48.7g /Dietary Fiber 2g / Total Sugars 2.3g / Protein 21.8g "This recipe is a keeper. Makes a large pot of mac and cheese for a family, douple the recipe for a crowd. Great to transport for potlucks 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.

🔥 Hot Post - +10K Views on Reddit! "These gluten-free 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 tuna and fresh crisp vegetables." Spicy Cucumber Tuna Rolls Servings – 1 Prep Time – 10 Minutes Chill Time – 30 Minute, optional Ingredients: 2 large English cucumbers 1 teaspoon sriracha 2 carrot sticks  cut into matchsticks 1 red pepper  cut into matchsticks Spicy Tuna  2 cans flaked albacore tuna packed in water, drained 2 tablespoon mayonnaise 3 teaspoon sriracha sauce, or less if you like it less spicy. 2 teaspoon soy sauce 1/4 teaspoon black pepper 1/4 cup green onion, finely chopped (about 2 green onions) Toasted sesame seeds, for sprinkling 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 carrots and 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!) 😉 Dipping Sauce: In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside. Spicy Tuna: In a large mixing bowl, add tuna, mayonnaise, sriracha, soy sauce, salt, green onion and black pepper. Use a fork to gently flake the tuna, mixing the ingredients together until a smooth consistency forms. Assembly: Lay 6-8 cucumber slices down, over lapping one another on the long edge. spread the spicy tuna mixture on top. Then place carrot sticks, and red pepper sticks on the top half of the cucumber slice. 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 = 24-32 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.

"Creamy Jalapeño Dip is an all-natural copycat recipe of the popular dip from Chuy's, made with just a handful of real ingredients including fresh jalapeños, cilantro, and salsa verde!" Creamy Jalapeño Dip Servings – 10 serving gs = 2 Cups Prep Time – 15 Minutes ChillingTime – 4 hours is good / 8 hours is best Ingredients: 2 fresh jalapeños, *see notes below 1/3 cup packed fresh cilantro leaves 1/2 cup good-quality mayonnaise 1/2 cup sour cream 1/3 cup salsa verde (tomatillo salsa) 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste Directions: In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips. Notes: Individual jalapeños can vary in their heat levels. That being said, as a general rule: For a mild dip , scrape out and discard the seeds & membranes from your jalapeños. For a medium dip , leave the seeds & membranes intact in one jalapeño and scrape them out/discard from the second jalapeño. For a spicy dip , leave all of the seeds & membranes intact. Or you can even add an additional jalapeño for extra heat, if that's your preference. The chilling time is critical to this recipe, in order for the flavors to blend and develop. This dip will slightly thicken after chilling in the fridge for several hours. However, it is not intended to be (and will never turn into) an overly thick dip. Nutrition: Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg "I love this famous restaurant dip, but holy cow this is so easy to make and soooo good! Great copy cat recipe to marinate chicken 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.

" I love the idea of using cake mix. It's all the ingredients you need in one little package but can made endless things with it! These Strawberry Banana Muffins is -  an easy shortcut when you're in a rush. Or great for if you have a few bananas going bad and you don't have many ingredients on hand for making homemade banana bread. Trust me... You are going to love it! " This was a recipe I played with since I was trying to re-up my pantry stock, but wanted to use everything I had on hand and do a spring cleaning. So I decided to add a few bananas with a few other ingredients. I used my cute little clay pot ramikins I had on hand to make jumbo sized muffins... These were a hit! They are moist, full of flavor, with a sugary crunch on top. You have to try it! Strawberry Banana Muffins Servings – 8 Jumbo Muffins or 18 Regular Size Muffin Pan Prep Time – 5 Minutes Cook Time - 28-40 minutes depending on the size you choose to make Ingredients: 1-15.25oz Duncan Hines strawberry cake mix 3 eggs 1/3 cup vegetable oil 3 bananas, mashed 1 teaspoon vanilla extract 1 1/2 Tablespoon water or milk 1/2 teaspoon strawberry extract, optional coarse sugar, garnish - optional 1-pint fresh strawberries , chopped into small pieces Directions: Preheat oven to 350. Line a muffin/cupcake pan with paper liners, or baking spray; set aside. Pick over and hull (remove the green tops) of your strawberries. Chop into small pieces. Peel and mash bananas with a fork in a small bowl. Set aside. Add cake mix to a large bowl; whisk dry mix to break up any lumps that have formed. Add in eggs, oil, water or milk, vanilla, and strawberry extract (if using). Mix to combine all ingredients. Add in mashed bananas; stir to combine. Add in 3/4 of the chopped strawberries; fold in cake mixture turning only a few times. Overstirring will cause mushiness and the batter to become super pink. Fill muffin/cupcake liners 3/4 of the way. Top with a couple strawberry pieces and a sprinkling of coarse sugar if desired. Bake at 350 for 28-30 minutes. For jumbo muffins 35-40 minutes. Remove from oven to cool completely. Notes: Spread with butter, banana butter and or strawberry preserves. Along side a cup of coffee or tea. Makes a great lunch snack for kids lunchboxes. Or for the next school bake sale! Store the muffins in a well-sealed container at room temperature for up to 3 days.  Nutrition: Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 42IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 0.2mg 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 chicken quarters are golden and crispy on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, I turned ordinary chicken quarters into a delicious simple budget-friendly meal! " "Chicken quarters are the star of the budget dinner show, and I love that they’re still very affordable. You can usually find packages of leg quarters that are much lower in price. That’s always fine with me! You can feed a family for just a few dollars! And that's hard to do these days." “This was a meal made in my home a kid very often. It was easy, cheap, yet healthy and could feed a crowed!” Baked Chicken Quarters Servings – 4 to 6 Prep Time – 15 Minutes Cook Time – 50 Minutes Ingredients: 6-8 chicken quarters, you can also use bone in legs, thighs, and or breasts 2 teaspoon paprika or smoked paprika 2 teaspoons of Mrs. Dash herb seasoning 2 teaspoon garlic powder 1 teaspoon sage 2 teaspoons parsley flakes 1/2 teaspoon black pepper 3 tablespoons olive oil Directions: Preheat oven to 350°. Pat chicken legs dry with a paper towel. Place chicken quarters on a foil lined and sprayed with cooking spray baking sheet, in one layer. Drizzle over olive oil, brush over chicken to coat. Add seasoning mixture to a small bowl; mix to combine. Sprinkle over chicken evenly to coat. Get the kiddos involved with this part! Place on middle rack of oven and back for 40-50 minutes, turning halfway. Chicken must have internal temperature of 185-195°. Juices will run clear. Let rest for 5-8 minutes before serving. This will help keep the juices in and keep the chicken moist and juicy. Add a side of mac and cheese or mashed potatoes and a salad and you have a delicious dinner in less than an hour! Notes: Can the recipe be doubled? Yes! You can even triple this recipe for a large family dinner! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes. Keep the chicken from touching and always keep them in a single layer. Use multiple sheet pans if needed. 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.

"Tender, Juicy, Herby Goodness!" Roasted Pork Loin “If you're tired of dry and boring pork loin, then this is the recipe for you. Not only is this Roasted Pork Loin heavily seasoned with garlic, rosemary, sage, salt, and pepper, you can smother it in a tasty brown gravy. So, if you're looking for a way to use that boneless pork loin, this recipe will yield the perfect juicy and flavorful result that no one will be able to resist.” Servings – 6-8 Prep Time – 15 Minutes Cook Time – 2 Hours Ingredients: 3-4lb pork loin 4 garlic cloves Salt and pepper 5 tablespoons rosemary 2 tablespoon garlic powder 1 tablespoon sage 1/4 cup olive oil Instructions: Preheat oven to 350°F. Quarter garlic cloves and set aside. Mix garlic powder, sage, rosemary, salt and pepper in small bowl, add in olive oil, stir until combined; set aside. Pierce meat with a sharp knife in several places and press garlic cloves into the openings. Rub pork loin with the spice mixture. Set into an oven-safe pan. Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145°F. Remove roast to a platter and keep warm. Slice pork loin and serve with brown gravy. "This delicious meal had been in my family for years. I didn't change much. Add homemade mashed potatoes and a roasted veggie and you have a hearty meal! When you scoop a little mashed potato, a bite of vegetable, and a little chunk of meat... every bite still takes me back to childhood Sunday dinners!" 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 Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked. " Easy Chicken Enchiladas Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 2 cups cooked shredded chicken 2 cups canned enchilada sauce, divided or try my easy homemade Enchilada Sauce 8 corn or flour tortillas - I prefer flour tortillas 2 1/2 cups shredded Mexican-blend cheese, divided salt and black pepper, to taste Toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese. - Optional Directions: Preheat oven to 350ºF. Use a 9x13" baking dish, place 3 tablespoons of enchilada sauce, spread over the bottom of baking dish. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed. Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in baking dish seam side down. Pour the remaining cup enchilada sauce over the rolled chicken tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly. Serve immediately and garnish with desired toppings. Notes: For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken  at home. For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce. (I use canned all the time!) Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil. Nutrition: Calories: 371 | Carbohydrates: 25g | Protein: 24g | Fat: 19g | Saturated Fat: 10g (50%) , Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 130mg | Fiber: 4g | Sugar: 4g | Vitamin C: 0mg | Calcium: 420mg | Iron: 1.1mg "I had so much fun playing and planning in the kitchen with this delicious recipe. I have taken the intimidation out of cooking from scratch for you!" 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 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: For the 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. For the 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.

High Protein / Low Carb "I have wowed family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish!" Steak Florentine Servings – 2 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 1 beef flank steak 1-1/2 pounds 1 package 10 ounces frozen chopped spinach thawed and squeezed dry 1/4 cup grated Parmesan cheese 1/4 cup sour cream Dash each salt and pepper 1/4 teaspoon garlic powder 4 slices fresh mozzarella cheese Instructions: Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. In a small bowl, combine the spinach, garlic powder, cheese and sour cream; spread over steak to within 1/2 in. of edges. Lay mozzarella slices in a row. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). "You can make this ahead of time for a cookout and have them ready for the grill when guests arrive!" 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 Brown Sugar Custard Pie reminds me of my Nana's cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary! This is a retake on the classic Silky Smooth Custard Pie recipe!" "This Brown Sugar Custard Pie reminds me of my Nana's Silky Smooth Custard Pie. I played with my food on this one, and only using what I had on hand. I am a big fan of brown sugar and thought why not! Custard anything has always been my favorite dessert, besides brownies! So this recipe was created with a little imagination and limited ingredients. What a delicious concoction this turned out to be!" Brown Sugar Custard Pie Servings – 12 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 1 (9 inch) unbaked pie crust - You can use my homemade Flakey Pie Crust or a store bought one works perfect 5 large eggs 3/4 cup brown sugar, packed 1/4 teaspoon salt 1 teaspoon vanilla 1 cup heavy cream 1 1/2 cups milk 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon water Directions: Preheat oven to 375 degrees. In small bowl separate one egg white from egg yolk reserving both. Brush crust with beaten egg white, mixed with an 1/8 teaspoon water and par-bake for 7-8 minutes. Let cool for 10 minutes. In large bowl whisk together 4 eggs plus the one spare yolk and whatever is left from the beaten egg white, brown sugar, salt, vanilla, cream and milk. Pour egg mixture into piecrust and sprinkle with nutmeg and cinnamon. Bake for 35-45 minutes or until knife inserted in center comes out clean. Cool on a wire rack. Store in the fridge. Serve each slice with a dollup of whipped cream and any fresh in seaon berries if desired. Notes: If available use fresh ground nutmeg because it so full of flavor. Sprinkle the top with flakey sea salt for a sweet and savory flavor. - totally optional but it's delicious! I prefer pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the oven rack. Less chances of spillage. If you have a super steady hand, GO FOR IT! Do not over-bake. The pie should still be somewhat jiggly. This pie tastes and cuts best when chilled. Nutrition Facts: Calories 321 | Fat 18.8g | Cholesterol 170mg | Sodium 200mg | Carbohydrates 31.2g | Sugars 32g | Protein 8.6g "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option “Craving french toast but don't want all the carbs? This is the best recipe ever! This recipe is very versatile, you can add any ingredients you'd like. Make it sweet or savory!" French Toast Egg Loaf Servings: 6 Prep Time: 10 Minutes Cook Time: 30 Minutes Ingredients: 8 oz cream cheese softened/melted 8 large eggs 4 Tbsp Butter melted 1 tsp Cinnamon 1 Tbsp Truvia sugar, optional (your choice of sweetener) 1 Tbsp Vanilla extract 1 tsp Maple extract, optional Instructions: Preheat oven to 350. Prepare a loaf pan or 11×7 baking dish by greasing the bottom with butter. Remove butter and cream cheese from the fridge and allow them to reach room temperature Add cream cheese, and butter into a bowl. Melt in microwave for 1 minute. Add eggs, spices and truvia sugar. Blend until smooth and a liquid consistency. Pour into prepared baking dish. Sprinkle top with cinnamon and or nutmeg if you wish. Bake at 350 for 20-30 minutes. Less time will make it more like flan, longer will make it more like a solid custard with a yummy mushy bread texture. Drizzle with sugar free maple syrup, and a dollop of whipped cream. Refrigerate remaining loaf covered tightly for up to 4 days. "Creamy deliciousness… Add whipped cream for a custard style dessert! Use as a meal, dessert, or snack! Check back for additional flavored recipes using this method. This dish will satisfy and fill every craving for sure!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This recipe shows you how to make an easy strawberry shortcake that's perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you! " There's a kind of magic in a summer recipe that you can make wherever you are with whatever fruit is most glorious is at that very moment. The first bite always takes me back to being a kid again! This strawberry shortcake is so simple that you can make it within 15 minutes, and so satisfying that it may...WILL become your go-to dessert for summer, this simple recipe you can keep in your back pocket. Strawberries are the classic choice, but this is also heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. Classic Strawberry Shortcake Servings – 3 Double Decker - 6 Single Layer Prep Time – 15 Minutes Chill Time – 1 Hour Ingredients: 1 quart fresh strawberries, sliced 1/2 cup white sugar 1-12oz package prepared sponge cake dessert cups, you can find these in the bakery or produce section of your grocery store 1-8oz container of cool whip or 7oz can of whipped cream Directions: Pick over and hull (remove the green tops) of your strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix in remaining cut berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to an hour for the berries to macerate and develop the sweet and juicy flavor. Place a dessert cup on each serving dish/bowl. Spoon 1 tablespoon of stawberry juice and drizzle over sponge cake dessert cup. Add a generous dollop of cool whip over the dessert cup, spoon over a generous spoonful of strawberries and juice. Add a second dessert cup on top with divit side facing down. Repeat the layering process; and end with a dollop of whipped cream. I prefer the double decker! 🤭 But you are more than welcome to make these in single layers as well! Serve immediately. Notes: One great thing about this recipe; you can use it multiple ways. Use a boxed cake mix, bake according to directions and ingredients. Bake in a 9x13" pan. Once cake is cooled you can cut the cake into square pieces, and then each piece in half again. Assemble as recipe calls. You can also use a frozen store bought pound cake (Sara Lee) is my favorite. Angel Food cake from a local bakery. Hostess Twinkies work great and even give an extra flavor! Even home made pillsbury canned biscuits will work great. Bake according to package directions, brush milk over the tops of each biscuit and sprinkle with coarse sugar before baking. Assemble shortcakes according to this recipe. Nutrition: Calories: 311 | Carbohydrates: 71g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 260mg | Fiber: 2g | Sugar: 30g | Vitamin C: 60mg | Calcium: 89mg | Iron: 2mg 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.

" Lemon Meringue Pie is so delicious and perfect for sharing! This pie features a silky lemon curd layer topped with fluffy meringue for a citrusy sweet and tart pie with a pretty appearance. You can make it with a homemade or store-bought pie crust! " "Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. My lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love seeing the meringue expand into a cloud-like fluff. I understand a recipe like this may sound daunting to make, especially if you are new at baking. It's actually really easy, and a great one to start venturing out into the depts of baking. You will be satisfied with your results. And... YOU made it!" Lemon Meringue Pie Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 (9 inch) pie crust, baked - you can use my homemade Flakey Pie Crust or a store bought crust will work just as fine and save you time! 1 1/2 cups white sugar 1/2 teaspoon salt 1 1/2 cups water 1/2 cup cornstarch 1/3 cup water 4 eggs, separated - remove yolks from whites into two seperate bowls 1/2 cup lemon juice 2 teaspoons lemon zest 3 tablespoons butter 1/4 teaspoon salt 1/2 cup white sugar Directions: Preheat oven to 325 degrees. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue, spread evenly over pie. - to add a peak hook look, take a back of a spoon, push it lightly into the meringue and pull back in a quick swift motion. Repeat this multiple times over entire pie. Trust me it takes a few practices to get them all the same. But any way you do it will be perfect! Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting. Nutrition: Calories 383 | Total Fat 12g | Saturated Fat 5g | Cholesterol 104mg | Sodium 387mg | Carbohydrate 67g | Sugars 51g | Protein 4g | Vitamin C 8mg | Calcium 20mg | Iron 1mg | Potassium 73mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This is an easy taco pasta dish to make with ground beef, your favorite taco seasoning, tomatoes, pasta, and two types of cheese for a quick and delicious dinner that hits the spot every time!" "If you think you’ve seen it all, think again. This taco pasta recipe combines two foods that are widely loved — and the result is pretty close to perfection." Taco Mac Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 1-16oz box of pasta shells, or other pasta shape you prefer 1 pound ground beef or ground turkey 1 medium onion, diced 1-10.5 oz can condensed cream of mushroom soup 1-10 oz can diced tomatoes and green chiles - I like to use ROTEL 2/3 cup water, you can also used beef or vegetable broth 1-8oz can tomato sauce 1 ounce taco seasoning 1 teaspoon of ground black pepper, or more to taste 1 teaspoon garlic powder 1/4 cup sour cream, + extra for garnish cilantro, chopped for garnish 1-8 ounce brick of cream cheese, cubed 1 cup shredded sharp cheddar cheese, optional if you love cheesy goodness... Add it! Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes. Pre-heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 8-10 minutes. Stir in mushroom soup, tomatoes with green chilis, tomato sauce, water, garlic powder, black pepper and taco seasoning. Cook until well combined. Add cream cheese cubes and stir until melted, about 5 minutes. Drain pasta and add to skillet. Stir to combine all ingredients. Top with shredded cheddar cheese, cover, and let stand until cheese has melted. Serve with a dollup of sour cream and sprinkle with chopped cilantro. This is completely optional but tastes so good! Nutrition: Calories 927 | Total Fat 58g | Saturated Fat 28g | Cholesterol 208mg | Sodium 1232mg | Carbohydrate 37g | Fiber 3g | Sugars 12g | Protein 61g | Vitamin C 8mg | Calcium 1341mg | Iron 5mg | Potassium 1043mg "Make a double batch. You won't regret it. Hits a comfort food craving in a very good way. Heats great for next day leftovers!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" When life gives you lemons, make the Best Lemonade Ever! This aptly named recipe is as good as it gets: Sweet, tart, easy to throw together, and oh-so refreshing. Sweeten your day with a glass of history !" "Lemonade is easy to make, but getting the ratios right is pretty critical . Too much lemon and it will be too tart and basically undrinkable; too much water and it’s, well, watered down and taste like you added a quirt of lemon to your water at a restaurant . What I’m sharing today is a perfectly balanced lemonade recipe that started when I was a kid. My mother would make it when the summer was at it's peak. A sip of this and childhood memories come rushing in... This is a recipe that everyone is going to love." Damn Good Lemonade Servings: 16-8 ounce servings = 1 gallon of lemonade Time: 15 minutes Ingredients: 1 3/4 cups white sugar 1 cup hot water 10-12 medium lemons, or more as needed 4 medium oranges 14 cups ice-cold water ice cubes lemon and orange slices, for garnish Directions: Combine sugar and 1 cup hot water in a small bowl. Stir to dissolve all granuals of sugar. Set aside to cool slightly. Meanwhile, roll lemons and orange around on your counter to soften. Trust me this makes them much easier to juice. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp (if you prefer) to the juice, but discard any seeds. Continue juicing until you have 1 3/4 cups fresh juice and pulp. In a large pitcher, pour in cooled sugar water mixture, add lemon/orange juice mixture with pulp (if using), slowely pour in ice-cold water. Stir to combine all ingredients. You can refrigerate for a couple hours or serve immediatly over ice. Fill a glass with ice cubes, slowly pour lemonade over ice. Garnish each glass with an orange and lemon slice. Notes: Can I make lemonade using bottled lemon juice? Yes, you can make this lemonade recipe using bottled lemon juice. What can I add to homemade lemonade? Fresh mint, rosemary, and lavender are all delicious pairings with homemade lemonade! You can even try combos like; jalapeno peppers, strawberries, or blueberries and crushed mint leaves. Or, maybe even some rum or vodka! 🍹🤓 Nutrition: Calories: 103 | Carbohydrates: 27g | Sodium: 8mg | Potassium: 32mg | Sugar: 26g | Vitamin C: 16.5mg | Calcium: 60mg "Not too tart and not too sweet; the balance of lemon and sugar is just right. Pairs well with iced tea to make an Arnold Palmer." 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 one of my favorite quick bread recipes to make in spring or summertime. This bread makes it hard to stop at one slice because it's just so damn good. " This easy bread is a delicious baked treat made with fresh strawberries. It is a sweet and moist bread that can be enjoyed for breakfast or as a snack. This is the delicious outcome of when you go strawberrie picking for the first time in your life, and you loose track of time enjoying feeling like a kid again... You fill to many buckets of strawberries, knowing damn well you can only eat so many... So what is one to do with all the left overs? You make Straberry Bread! And... Strawberry Shortcake, Strawberry Cookies, Strawberry Cake, Strawberry Parfaits, and Strawberry Oatmeal... Ok ok you get the point... I could go on forever. I am starting to sound like Bubba from Forest Gump! When you know... You Know! 🤭 Strawberry Bread Servings – 8 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: Bread 3/4 cup granulated sugar 1 egg 1/3 teaspoon salt 2 teaspoon v anilla extract 1 stick butter or margarine, melted 1 teaspoon lemon zest 3/4 cup milk 1/3 teaspoon cinnamon 2 cups flour 2 teaspoon b aking powder 2 cups strawberries, chopped 1/2 cup walnuts, pecans, pistachios, chopped - optional Coarse sanding sugar, for garnish topping - optional I used pink to add some color Powdered sugar for garnish, optional Strawberry glaze - optional 1/3 cup strawberries 1 1/2 cups powdered sugar 1/2 teaspoon vanilla extract 1-2 tablespoon milk Directions: Preheat the oven to 350 degrees and prepare a 9 by 5-inch  loaf pan  with  parchment paper . Into a large mixing bowl , add the melted butter or margarine , egg, lemon zest, granulated sugar, milk, and vanilla extract and mix with a whisk until well combined. Add the flour, salt , baking powder , and cinnamon and mix until almost combined. Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not over-mix this - it will bleed your berries!... But... if you are going for pink bread... DO IT and get on with your bad self! 🤭 Pour the batter into the prepared  loaf pan  and spread it with an offset spatula . Top with extra chopped strawberries, or red/pink colored coarse sugar if you would like. You can see in my pictured below I have made this a few times adding the sugar, leaving it plain and also adding a few chopped strawberries. Bake in a 350 degree oven for about an hour-depending on the oven or until a toothpick inserted into the cake comes out clean. Let the bread cool to room temperature before you add the optional glaze. Strawberry glaze In a medium-sized  mixing bowl , add the powdered sugar, chopped strawberries, vanilla extract , and milk. Mix with a spoon or a mini  whisk  until the mixture is smooth and silky. Add more powdered sugar if your mixture is too watery until you get your liked texture. Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy! Notes: (You can use these basic notes on any baking recipe.) Use room temperature ingredients -  It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture bakes perfectly. You don’t want to place cold batter into the oven - it will shock the ingredients. Sweet strawberry glaze - if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency. This is normal. Let the loaf cool completely before you top it with the glaze - to prevent it from melting everywhere. You will end up with a pool of sweet goo... 🤭 Avoid peeking! - opening the oven door to check if the bread is ready. This can cause the bread to sink in the middle... oh and don't bounce around the oven as it bakes... I have had deflated cake and loaves in the past! This was instilled in me when I was a child. Don’t over-mix the batter -  you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread. Use fresh ingredients! It is important that you check if your baking powder is active and isn't expired. This can make or break how your bread rises. Measure your flour correctly!  When measuring your flour, avoid scooping it with a  measuring cup . Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your  measuring cup . Finally, level it with a back of a knife. Be patient!  I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up and fall apart. Nutrition: Calories: 347 | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 221mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 75 | Vitamin C: 25mg | Calcium: 105mg | Iron: 2mg 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.

Restaurant Copycat Recipe "I am a huge fan of the rice at Chipotle's. This is my copycat version, and it tastes just like the real thing. Makes a wonderful side dish for chicken, fish, beef or pork. Check out my burrito bowls for another delicious option!" Cilantro Lime Rice & Beans Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 2 cups water 1 teaspoon kosher salt 1 cup long-grain white, brown or basmati rice - I use brown and or basmati when I like to mix things up 4 tablespoon butter 1 can of black beans, drained and rinsed -optional 1/2 cup chopped cilantro, or more to taste - I love cilantro so I always add more! 2-3 tablespoons fresh lime juice, bottle will work just as well Salt and pepper, to taste 1 teaspoon lime zest, optional Directions: Bring water and salt to a boil in a small saucepan. Stir in rice and 2 tablespoons of butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Fluff rice with a fork, add in beans and remaining butter. Let sit for beans to warm. Just before serving, add cilantro, lime juice, and lime zest. Salt and pepper to taste. Notes: For more flavor use vegetable, beef or chicken broth in place of the water. You can also use instant rice if you prefer. Cook rice according to directions on box and then continue with adding the cilantro, butter, lime juice and zest. Nutrition: Calories 927 | Total Fat 58g | Saturated Fat 28g | Cholesterol 208mg | Sodium 1232mg | Carbohydrate 37g | Fiber 3g | Sugars 12g | Protein 61g | Vitamin C 8mg | Calcium 1341mg | Iron 5mg | Potassium 1043mg "I love love love this recipe! I use it for my burrito bowls with black beans, sautéed onions & bell peppers, shredded cheese, corn, tomatoes, lettuce, pico, avocados and chicken! Add it to any dish you prefer. Makes a delicious light and refreshing side dish." 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 wonderful and easy recipe. Big hit in my home, part of our weekly meal plan. Add sliced black or Spanish olives or pickled jalapeños and a side of salsa for a zesty version!" Nachos Servings – 4 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 pound ground beef or ground turkey 2 roma or garden tomatoes, finely diced salt and pepper to taste 2 cups shredded lettuce 2 cups shredded cheddar or Mexican cheese 1 (16 ounce) can refried beans 1/4 cup water 3 Tablespoons cumin 2 Tablespoons garlic powder 1 (14.5 ounce) package tortilla chips 2 fresh avocados, mashed 1 cup sour cream Taco sauce for garnish, optional 1 jalapeno pepper, sliced (optional) Directions: In medium frying pan pour in refried beans, water and tablespoon of cumin. Stir until smooth over low heat. In a large frying pan, brown ground beef or turkey (I use turkey), season with cumin, garlic, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease (if using beef). Arrange 1/2 the chips on a platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, drizzle with optional taco sauce and jalapeño peppers. Repeat with a second layer. Sprinkle tomatoes, shredded lettuce. Serve immediately with sides of sour cream and mashed avocado. Notes: Add salsa, sliced black and or Spanish olives. Nutrition: Calorie s829 / Total Fat 52g / Saturated Fat 20g / Cholesterol 119mg / Sodium 846mg / Total Carbohydrate 58g / Dietary Fiber 8g / Total Sugars 2g / Protein 34g / Vitamin C 7mg / Calcium 486mg / Iron 5mg / Potassium 594mg 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.

4th of July Firework Pops! "Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!" Fun for kids to make!" Cake Pops Servings – 24 Prep Time – 40 Minutes Freeze Time – 20 Minutes Ingredients: 24 lolly pop sticks 15 ounce box cake mix (flavor of your choice), cook according to package directions in a 9×13" pan 10 ounce package dark chocolate melting wafers 10 ounce package white chocolate melting wafers Buttercream Frosting - to mix in with baked cake You can also use a canned frosting if you are not comfortable making your own. I do this from time to time to save money and or time! 1 stick salted butter , softened 2-2 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 Tablespoon heavy cream or milk Sprinkles, jimmies or other desired decorations, optional Directions: Buttercream Frosting In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point. Cake Pops In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled completely before crumbling). Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together. Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes. Dip in chocolate Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate microwave safe bowls. Begin by heating for 30 seconds and then stirring. Dip each lolypop stick into chocolate and insert into cake ball. Proceed to dip each pop into the chocolate. Once coated, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess. Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate. Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place. Notes: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier. Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them. After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate. Discard any brown edges of the cake before crumbling. Nutrition: Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 36mg | Sugar: 15g | Vitamin A: 101IU | Calcium: 1mg "Cake pops are s versitle! They can be for any occasion, holiday or even just a sweet jsut because. Play with your food the flavor combinations are endless!" 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 triple chocolate cake was the first to walk off the table for multiple bake sales! And even won 1st place in a dessert contest I entered at a community fair in 2010. It is very chocolaty and actually very easy to make! " Triple Chocolate Bundt Cake Servings – 12 Prep Time – 15 Minutes Cook Time – 50 Minutes Ingredients: Cake: 1-15.25oz package devil's food cake mix, I prefer Duncan Hines 1-5.9oz package instant chocolate pudding mix, I use Jell-O brand 1 cup sour cream, Daisy is my go to 1 cup whole milk 1/2 cup warm water 4 large eggs 2 cups mini semisweet chocolate chips Fresh fruit for garnish, what ever is in season will work perfect Drizzle: 1 cup powdered sugar 2 tablespoons milk Directions: Preheat the oven to 350 degrees. Generously grease a 12-cup Bundt pan. Mix together cake mix, pudding mix, sour cream, milk, water, and eggs in a large bowl until well-blended. Stir in mini chocolate chips. Pour batter into the prepared Bundt pan. Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Cool cake thoroughly in the pan for at least 1 ½ hours before inverting it onto a plate. Drizzle Topping: Add powdered sugar to a small bowl and add in one tablespoon of milk at a time while whisking until smooth. Drizzle over cake in a swiping motion over cake. or Sprinkle powdered sugar on top if desired. Top with dry fresh fruit before serving. *I had an extra candy bar and added chocolate curls. Use a vegetable peeler, and slide down the side of the candy bar in one sweeping motion away from you. This will create little chocolate curls to use as a pretty garnish. Again, this is completely optional! Nutrition: Calories 515 | Fat 34g | Saturated Fat 10g | Cholesterol 74mg | Sodium 345mg | Carbohydrate 52g | Fiber 2g Sugars 32g | Protein 6g | Calcium 132mg | Iron 2mg | Potassium 199mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

❤️‍🔥   Hot Post - +14K Views on Reddit ! " I’m channeling in my childhood self for these Pop-Tart Cookies. Unfortunately, snacking on a pop tart is something I do much less frequently as an adult, but turning pop tarts into cookies is one of my new favorite things! It’s now a treat and not an everyday indulgence! " These pop tart cookies are made up of a sweet and buttery sugar cookie base that’s packed full of Pop-Tart flavor and sprinkles. The result; cookies that are soft and chewy in the middle, golden and crispy on the edges, and deliciously, lightly sweet. These cookies are the perfect way to be a kid again! Keep these cookies as-is or customize them with different pop tart flavors and frosting drizzle! Pop-Tart Sugar Cookies Servings – 20 Prep Time – 15 Minutes Cook Time – 10 Minutes + Cool Time Ingredients: 1 17.5oz package sugar cookie mix, I like Betty Crocker or you can use my home made Sugar Cookie Recipe 1 stick butter or margarine, softened - I use Land O'Lakes or Blue Bonnet 1 large egg 2 1/2 packages - 4 Kellogg's pop tarts, flavor of your choice and a 3rd for topping off garnish before baking if you desire. (You can eat the single one leftover... I won't tell!) Colored sprinkles 2 teaspoons vanilla extract Optional Icing - see notes below Directions: Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature. Chop the Pop-Tarts into small pieces. Set aside. Add sugar cookie mix to a large mixing bowl, whisk to smooth out any lumps that may have formed. Add in the butter, vanilla and egg. Mix until well creamed together. Mix until well combined. Add in the Pop-Tart pieces and sprinkles; fold in gently to combine. Use a large (1") cookie scoop to portion the dough, or use a tablespoon and roll dough between palms into a ball . Place on the prepared baking sheet about 2 inches apart. You can cut up leftover Pop Tart pieces to place on top of the dough balls if you want. Bake at 350° 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Notes: Optional Icing: 2 cups powdered sugar, sifted 5–7 tablespoons heavy whipping cream Combined powdered sugar with heavy cream until desired consistency is reached.  Making the Dough Ahead of Time To prep these pop tart cookies ahead of time, simply make the dough as instructed, scoop it out into an airtight container, and store it in the fridge for up to 2 days or in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature for 20-30 minutes, then bake as directed. How to Store Finished Cookies Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months. More Pop-Tart Cookie Flavor Ideas While blueberry pop tarts are my favorite, here are a couple of ways you can switch things up! Brown Sugar Pop-Tarts: add 1/2 teaspoon cinnamon to the dough and top them off with brown sugar glaze. Cherry Pop-Tarts: add in 1 teaspoon of cherry extract, cherry pop tart peices and red sprinkles. Chocolate Pop-Tarts: use my Chocolate Sugar Cookies with some Chocolate Fudge Pop-Tarts. Cookies and Cream Pop-Tarts: swap the strawberry pop tarts out for Cookies and Cream Pop-Tarts and throw some finely crushed Oreos into the mix. The possibilities are endless. Remember... Play with your food! Nutrition: Calories: 259 | Sugar: 19.8 g | Sodium: 106.4 mg | Fat: 11.6 | Carbohydrates: 38.5 g | Fiber: 0.6 g | Protein: 3.2 g | Cholesterol: 43 mg " These chewy Pop Tart Cookies are as delicious (and nostalgic!) as they come!  With a sugar cookie dough base and plenty of Pop Tarts throughout, they’re a blast from the past that’ll make everyone smile! " 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.

" Light, fresh, and bursting with lemon flavor and it all starts with a simple cake mix and a can of lemon pir filling. Makes a great dessert for any dinner or special occasion! " Lemon Meringue Cake Servings – 10 Prep Time – 30 Minutes Cook Time – 40 Minutes + Cool Time Ingredients: 1 15.25oz package lemon cake mix, I use Duncan Hines 1 box of lemon pudding, vanilla will work if you do not have access to the lemon in your area. Jell-O brand is delicious. 1 1/4 cups water, or as needed 3 eggs 1/3 cup vegetable oil 1 teaspoon lemon or vanilla extract 3 egg whites 1/2 cup white sugar 1-21oz can lemon pie filling, Duncan Hines Comstock or Lucky Leaf are my favorites to use. OR 1 Recipe of My Homemade Lemon Curd Directions: Preheat an oven to 350 degrees . Grease and flour three 8-inch cake pans. Mix the cake mix, water, eggs, and vegetable oil as directed on the package. Pour batter evenly into the three prepared cake pans. Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pans at least 20 minutes or until completely cool. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Fill and Frost: Lay one 8" cake onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second 8" cake gently on the lemon filling or Homemade Lemon Curd , and spread the rest of the filling on the top of the second layer. Top with third 8" cake. Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold. If your cake is for a special occasion add decorations accordingly. Nutrition: Calories 552 | Fat 19g | Saturated Fat 5g | Cholesterol 146mg | Sodium 456mg | Carbohydrates 89g | Fiber 1g | Sugars 70g | Protein 9g | Vitamin C 6mg | Calcium 46mg | Iron 2mg | Potassium 124mg "This recipe was a lot of fun and it worked great! Made it for a friend and took it to work for his birthday and it was gone within an hour. I did add birthday decorations to it after though. It was 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.