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"You will want to make these adorable decorations for your front door this year and for every holiday to come! The possibilities are endless!" Materials: 6 - 9 yd Rolls Colored Deco Mesh Your Choice of Colors 1 - 14″ Wire Wreath Form 1 Package Pipe Cleaners (Chinelle Stems) Mini Coordinating Decorations Optional 3 - 6 yd Spools Decorative Ribbon Matching Colors 1 - 10-12″ Holiday Sign Decoration Any other embellishments you would like to add Directions: Step 1: Attach the pipe cleaners to the wreath form The first step in making your deco mesh wreath is to make your wreath form. There are two ways to do this. You could purchase a work wreath, it has pipe cleaner or twist attachments already attached. Otherwise you can use pipe cleaners and a regular wire wreath form. Attach pipe cleaners every 3-4″ on the wreath form. I used the sections as a guide and just attached a pipe cleaner on the inner row at every intersection. I then attached a pipe cleaner on the outer row every 3″ in between the others I had placed on the bottom row. Step 2: Add the filler deco mesh to the wreath form Next you are going to take your 10″x 10 yard deco mesh in one color and fill in the wreath form. This layer is a literally a filler layer. It is made to cover up the wire wreath form. Start with the inner row of the wreath. Bunch the end up and place it in between the two ends of one of the pipe cleaners. Then twist the pipe cleaner ends together to hold the deco mesh in place. Create a 6″ bubble/bump/loop of the deco mesh between the first and second pipe cleaners. Now attach the second pipe cleaner around the deco mesh. Keep looping the deco mesh in between the pipe cleaners as you go. Continue making the loops around the inner row of the wreath until you get to the end where you started. When you have come back to the beginning where you started open the first pipe cleaner and attach the deco mesh to complete the row. Now without cutting the deco mesh. Make a loop onto the outer row of the wire wreath form and do the same thing. Loop 6″ of mesh at a time from one pipe cleaner to the next. Keep on making the loops until you come to the last pipe cleaner. Attach the deco mesh with the pipe cleaner and trim off the deco mesh where you end up. Step 3: Cut your deco mesh curls for your deco mesh wreath Now that the wreath form is covered with deco mesh it’s time to cut the deco mesh curls that you will attach to the wreath. Cut the remaining deco mesh into 10″ squares. I used the same color of deco mesh and some mesh to finish the wreath. Step 4: Cut your ribbon for your deco mesh wreath Now you are ready for the best part. Choosing your ribbons. This is the fun part because you can choose any colors or types that you like. Just choose colors that you think go well together. Once you have selected your ribbons, it’s time to cut them to size. You will want all of your ribbons to be about 11-12″ in length. I used 4 spools of 2.5″x 3yd ribbon in matching colors. Now cut all of the ribbon into 11″-12″ strips. Step 5: Dovetail Your Ribbons Now that you have cut all your ribbons to be 11″-12″ it’s time to dovetail the ends! To dovetail your ribbons, take one ribbon at a time. Fold the ribbon in half. Then starting with the corner of your folded ribbon, make a cut with your scissors angled diagonally from the corner. Continue to do this with each of your ribbons on both sides to get the dovetail look. It’s a fun activity to do while watching your favorite show. Step 6: Attach the curls & ribbons to the deco mesh wreath The last step is to attach the curls and ribbon to your deco mesh wreath. Take one of each of your deco mesh 10″ squares and roll them tightly into curls. Then choose two of your ribbons in different colors. Place them on top of your two curls. You may have to use your hands to pinch the center of the curls tight. This will be the basic bundle you attach to each of the pipe cleaners along the wreath. Taking the bundle, unwind one of the pipe cleaners, and attach the bundle by twisting the pipe cleaner closed again. Now you can tuck the end of the pipe cleaner on the back of the wreath. Repeat this step on every pipe cleaner on the wreath until you go all around the deco mesh wreath. You can also add some embellishments. Notes: A quick way to cut multiple squares at once. Cut a piece of cardboard that is 10″x10″. Then wrap the deco mesh around the cardboard multiple times until you have used up all of your mesh. Take your scissors and cut through the edges on both sides. This will make mutliple 10″ squares at once. Do this again if you are using a second color of deco mesh. A little wreath humor... "What do you call a wreath made of $100 bills?" Aretha Franklin's

“This recipe was one of my favorites from one of those plastic spiral bound cookbooks that my mom received from a church fundraiser in the 80’s. Kids love it, grown-ups love it…this pumpkin bread is hard to beat!” Pumpkin-Ginger Loaf Servings: 2 Loaves Prep Time: 20 Minutes Cook Time: 1 Hour & 10 Minutes Ingredients: 2 cups all-purpose flour, spooned into measuring cup and leveled. 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 sticks unsalted butter, softened 2 cups sugar 2 large eggs 1 (15-oz) can 100% pure pumpkin 1 1/2 tablespoons molasses 1 cup golden or regular raisins (optional) 2/3 cup walnuts or pecans, chopped (optional) powdered sugar, optional garnish Instructions: Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or spray pans using Baker's Joy. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add molasses and stir to combine. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled-- that's okay. Add the flour mixture and mix on low speed until combined. Add in optional nuts and or raisins. Mix until well combined. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. Sprinkle with powdered sugar. Notes: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" 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.

Anginette Cookies / Italian Cookies “My PRIDE & JOY of Cookies! Versatile and you can mix up the flavors for every holiday and occasion!” Anise Ricotta Twists Servings – 4 dozen Prep Time – 20 Minute Cook Time – 12 Minutes Ingredients: Cookies 15 ounces ricotta cheese 1 3/4 cups white sugar 1/2 pound butter 2 large eggs 1 1/2 tablespoons vanilla extract 1 teaspoon anise extract 4 cups all-purpose flour, or more as needed 1 teaspoon baking powder 1 teaspoon baking soda Glaze: 1 1/2 cups confectioners' sugar 5 tablespoons milk 1 teaspoon anise extract 1/4 cup colored candy sprinkles Instructions: Cookies Preheat the oven to 350 degrees F. Grease or line cookie sheets. Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. Break off egg-size pieces of dough and roll in a ball, then roll between hand creating a snake, twist two ends together. Place the dough twists one inch apart on the cookie sheets. Bake in the preheated oven until edges are golden, about 15 -20 minutes (depending on how thick you want your cookies). Glaze: Mix confectioners' sugar, milk, and anise extract together until smooth. Once cookies are cooled dip the top of each cookie in the frosting or drizzle across the top with a fork in a swiping motion. Place the cookies on racks to let the frosting dry before storing. Immediately sprinkle with nonpareils, jimmies, or other holiday decorations if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months. "Flavor the cookie with almond or amaretto flavoring and use melted chocolate for a drizzle, top with a sliced cherry. This makes a great gift for your Valentine! Or roll them into ring biscuit wreaths and sprinkle with red and green dragees for gifting Christmas cookie trays!" "These can also be rolled into spirals for a different look!" 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 "Just like the original candy bar. Easy, creamy and delicious It's a winning recipe!" Chunky Fudge Servings – 2lbs of fudge Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 bag semi sweet chocolate chips, 12 ounces 3/4 bag butterscotch chips, 9 ounces 1 can sweetened condensed milk 1 teaspoon vanilla extract 1/2 cup currants or dried cranberries 1 cup lightly toasted walnuts, slightly chopped Candied red and green cherries to garnish each piece, optional Christmas decor. Instructions: Wax paper line an 8x8" square cake pan, leaving extra hanging over edges. Add all chips, milk, vanilla to large heavy pot over low heat, melt completely. Add currants or cranberries and walnuts. Fill pan with fudge. Smooth top. Score fudge using knife into 16 squares. Optional - For a Christmas festive look - Decorate with a sliced red cherry in half and green cherry sliced in quarters. Place on each square in the shape to resemble holly bunches. Chill fudge for 2 hours. Remove from pan and cut through completely with a sharp knife. Place squares into mini cupcake liners. Place on serving tray. "I make this every year and someone always asks how to make it. I have replaced the currents/cranberries for marshmallows making a rocky road fudge. It's a huge hit at Christmas time." 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 Crustless Coconut Custard Pie - Low Carb “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.” Crustless Coconut Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 4 eggs 6 tablespoons butter, softened. 1/2 cup all-purpose flour 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 cup sweetened flaked coconut Instructions: Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray). Place everything into a large mixing bowl, minus the coconut. Whisk until well combined. Add the coconut; mix well. Pour onto the prepared pie plate and bake 50 - 60 minutes. Let cook completey. Serve with whipped cream and toasted coconut for garnish. Add fresh fruit for decadent dessert! Notes: Toasted Coconut: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Lower in carb option pie vs the crusted version. To make this sugar free swap the regular sugar with a sugar substitute such as Truvia, or Stevia (use according to the measurements conversion on the package to regular sugar) 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.

Marbled or Layered " This recipe for classic peppermint bark is layers of white and dark chocolate swirled into a marble confection topped with crushed candy canes. A holiday favorite that's quick to make and perfect for parties and gift giving. " Peppermint Bark Servings – 16 = 2lbs Prep Time – 5 Minutes Chill Time – 30 Minutes Ingredients: 12 ounces semisweet or dark chocolate chips 16 ounces white chocolate chips or chopped white chocolate 1/2 teaspoon peppermint extract 2 teaspoons canola oil, divided 3/4 cup crushed candy canes Instructions: Place the semisweet or dark chocolate chips and 1 teaspoon oil in a medium bowl and microwave for 30 second increments until melted. Stir until smooth. Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set. Place the white chocolate chips and 1 teaspoon of oil in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth. For marbled version: Spread the white chocolate over the semisweet chocolate layer. Swirl back and forth using the back of a butter knife to incorporate the chocolates together making a pretty swirl pattern. For layered version: Spread the white chocolate over the semisweet chocolate layer. Carefully not to combine the two chocolates leaving the white on top. Top with candy canes. Pressing lightly into the white chocolate. Place in the fridge for about 20-30 minutes or until the chocolate is completely set and hardened. Remove from the fridge and let the bark sit at room temperature for about 10 minutes. Cut or break into pieces and serve. Notes: The easiest way to crush the candy is to place it in a resealable bag, then use rolling pin to break it into small pieces. This recipe only has 5 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. If that is all you have available that is ok too. For best results, chill the bark completely to let the layers fuse together, then bring it back to room temperature for cutting. I find using a knife produces nicer results than breaking the bark apart with your hands. Nutrition: Calories: 276kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 201mg | Fiber: 1g | Sugar: 24g | Calcium: 70mg | Iron: 1.4mg "This is one of the easiest holiday treats, and I’ve been making a few batches every year for at least 20 years every holiday season. I give it away as gifts packaged in boxes, wrapped with raffia and ribbon. This recipe is extremely irresistible peppermint bark… dangerous, I tell ya!" 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 pie is bursting with flavor, and is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream." The Great Pumpkin Pie Servings – 8 generous slices Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 1 (9 inch) unbaked deep-dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon pumpkin pie spice 2 large eggs 1 (15 ounce) can pure Pumpkin (not pumpkin pie filling) 1 (12 fluid ounce) can evaporated milk (Not sweetened condensed milk) Whipped cream, for garnish Instructions: Preheat the oven to 425 degrees Combine sugar, cinnamon, salt, ginger, pumpkin pie spice and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature. Serve cooled pie immediately or refrigerate until ready to serve. Add a dolop of whipped cream to each slice. (Do not freeze as this will cause the crust to separate from the filling.) Nutrition: Calories283 | Fat 12g | Saturated fat 5g | Cholesterol 59mg | Sodium 357mg | Carbohydrates 39g | Fiber 3g Sugars 26g | Protein 6g | Vitamin C 1mg | Calcium 134mg | Iron 1mg | Potassium 173mg "I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious, easy and very versatile pastry dough for all your baking needs." Pie Crust or Pastry Dough Servings – 2 pie crust / pastry dough Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 2 and 1/2 cups all-purpose flour, spooned & leveled 1 teaspoon salt 6 Tablespoons unsalted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice water Directions:  First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse pea sized bits. Measure 1/2 cup of water in a glass. Add ice, stir until melted. Slowly add cold water 1 tablespoon at a time, stirring with a large spatula after each tablespoon of water added. Do not add any more water than you need to, stop once dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel sticky.  Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months). Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator or freeze for a later time. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a round circle about 1/8 inch thick and 10-11-inches in diameter. Use with your favorite pie recipe. Makes two single layer or one two layer pie crust. "I made have made so many pies over the years. This is my go to recipe for each of them. This is something I have been experimenting with for years!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A comfort "cookie"! This perfect cookie-pie crust hybrid is so easy for fall desserts and snacks. Every bite is soft, buttery and full of cinnamon-sugar goodness. Baked with just 3 ingredients in under 10 minutes. The best thing to make with left over or extra pie crust! Delicious plain, or with a sugar drizzle." Cinna-Munchies Servings – 10-15 munchies Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: Munchies: 1 flakey pie crust or store-bought 1/4 cup walnuts, finely chopped 3 tablespoons granulated sugar 3 teaspoons ground cinnamon 4 tablespoons butter, softened Drizzle: optional 1 cup of confectionary sugar 1/4 teaspoon vanilla, or your favorite flavoring 2-3 tablespoons milk Powdered Sugar: optional powdered sugar, for sprinkling Directions: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. On a floured surface, roll out pie crust into an approx. 12-inch x 8-inch rectangle. Spread with softened butter, and sprinkle all over with sugar and cinnamon. Starting at short end, roll crust until you have a tightly rolled log. Slice into 1-inch wide cookies. Place on prepared baking sheet. Bake for 8-10 minutes, until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes, before transferring to a wire rack to cool completely. Drizzle or Powdered Sugar: Combine the sugar, milk and vanilla (or flavoring of choice) and stir until smooth. Picture 5 shows the maple glaze. Once cookies are cooled dip the top of each cookie in the frosting or drizzle across the top with a fork in a swiping motion. Place the cookies on racks to let the frosting dry before storing. Or sprinkle with powdered sugar. Serve and enjoy! ☺️ "When I was a kid, these were my first-ever baking attempt, and a success. How could you mess up with such simple ingredients, after all, right? The aroma from the oven as they bake still envelops me in anticipation like a little kid! These wonderful munchies are nothing unique, but rather a special family tradition for me." 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 comfort Christmas cookie for me. The first bite always takes me back to childhood... instantly. These were made by my mother every Christmas. A holiday didn't go by with out them. Even when times were hard and the ingredients became more expensive, Mom always found a way to make these for me. A very rich cookie that can go along way!" Hello Dollies Servings – 36 Prep Time – 15 Minutes Cook Time – 25 Minutes Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1-14 ounce can sweetened condensed milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped walnuts or your favorite nuts Instructions: Preheat the oven to 350 degrees F. If using a glass dish, preheat the oven to 325 degrees F. Coat a 9x13-inch baking dish with cooking spray. Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom. Pour sweetened condensed milk on graham cracker crust. Sprinkle with an even layer of chocolate chips, coconut, and nuts. Press toppings down firmly with the back of a fork. Bake in the preheated oven until lightly browned, about 25 minutes. Cool completely, then cut into 36 bars or angled diamond shapes. Notes: Chunky Bar Hello Dollies - Substitute 1 cup of chocolate-covered peanuts and 1 cup of raisinets for semisweet chocolate chips and chopped nuts. "These are an adult favorite of mine!" Rainbow Hello Dollies - Substitute 2 cups of plain candy-coated chocolate candies for semisweet chocolate chips. 7-Layer Hello Dollies - Substitute 1 cup of butterscotch-flavored chips (or peanut butter-flavored chips or white chocolate chips) for 1 cup of semisweet chocolate chips. Toffee Hello Dollies - Substitute 1 cup of toffee or chocolate covered toffee bits for 1 cup of semisweet chocolate chips. Nutrition: Calories 167 | Fat 10g | Saturated Fat 5g | Cholesterol 11mg | Sodium 64mg | Carbohydrate 14g | Dietary Fiber 1g | Sugars 11g | Protein 2g | Calcium 8mg | Iron 1mg | Potassium 64mg " Hello Dollies first came to be in the 1960s, when the recipe was featured in the original foodie, Clementine Paddleford’s column in the magazine, The Week . It wasn’t Paddleford’s own recipe, though. Rather, 11-year-old Dallas native Alecia Couch submitted it to Paddleford in 1965. The Broadway musical, Hello Dolly, was all the rage during that time, hence the name. " 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 Grinch may have stole Christmas but he also stole our hearts. This classic Christmas character is one of our favorites and these cookies are too! " Grinchy Mint Cookies Servings – 24 munchies Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup light brown sugar 3/4 cup white sugar 2 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon peppermint extract 20 drops green food coloring 2 cups chocolate chips, mint chocolate chips, or red and green candy-coated chocolate pieces 1 cup chopped walnuts, or your favorite nuts Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Mix flour, baking powder, baking soda, and salt together in a bowl. Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer. Add egg, vanilla extract, mint extract and food coloring, and mix until well combined. Gradually add flour mixture to the wet ingredient and continue beating until all the green color is uniformly distributed. Mix in about 1 3/4 cup of the chips or candies and chopped nuts. Batter will be stiff. Scoop tablespoons of dough and roll into balls. Place on the prepared cookie sheets and decorate by gently pressing remaining chips or candies onto the tops of the balls. Bake in the preheated oven, about 10 minutes. Notes: If you can find them... I have a hard time each year, it became a hit or miss. Add a little red heart candy in the center of each cookie immediatly after pulling them out of the oven. This represents the Grinch's heart in the classic movie we all know and love! "The tree was decorated, it was cold out and the kids wanted a pajama Christmas movie night in... The popcorn was popping and the grinch mint cookies were born. I was able to turn our favorite ice cream, into a warm gooey cookie and make it a Grinch Stole Christmas night!" 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.

"They make perfect Halloween decorations, but you can also make them into a Christmas spider ornament. You can tie fishing line through the little loop by the head and hang them, or you could even glue a magnet onto the body and display it on the fridge." A little History.... "What is a Christmas spider?" Spiders are seen as good luck in many cultures around the world, but in Eastern Europe (specifically Ukraine) spiders have a special connection to Christmas. There are many variations of the tale, but the story goes that a family of spiders investigated the tree at Christmas time and left webs all over it. When sunlight hit the webs the next morning they turned into gold and silver strands – giving us the origin of tinsel on Christmas trees! Today, to honor that folktale, beautiful beaded spiders decorate Christmas trees in Ukraine and all over the world! You can easily make these beaded spiders into Christmas spider ornaments, simply by tying fishing line or ornament hangers through the wire loop by the head. Materials: 25 inches jewelry wire 22-24 gauge 1 large bead 10 - 20mm for body 1 medium bead 8-10 mm for head 100 small beads (2-5mm for legs Equipment: Ruler Wire cutters Needle nose pliers Directions: Remember, you can make these any size you would like. If you decide to go larger, just increase your bead sizes and the amount used. Step 1: Cut wires Cut 5 lengths of wire that are each 5 inches long. Step 2: Attach body bead Take one piece of wire and use needle nose pliers to bend the end of it into a tight spiral. Continue bending the wire into a tight coil that is large enough to cover the hole in the largest bead (used for the body). My coil was about 5 mm in size. Take the other end of the wire and feed it through the center of the coil. Pull the end of the wire completely through. This secures the coil and ensures that the hole of the large bead will sit in the center of the coil to stop it from falling through and gives the body a design. Now slide the largest bead (the body) onto the wire until it's resting against the coil. Step 3: Connect legs Grab one of the other four wires and bend it roughly in half in a "U" shape to find the middle. Slide the folded wire around the first wire, so it's sitting against the body bead. Cross the folded wire around itself. Pull the wire down on each side, securing it into place. You've just added the first two spider legs! Repeat these steps with the next three wires and pinch the legs in place with your pliers. Don't worry about the legs intertwining - it only makes the spider more sturdy. Step 4: Attach and secure head bead You can now slide the medium sized head bead onto the center wire and press it tightly against the legs. Cut off any excess wire, leaving at least 2 cm (3/4 inch). Use the pliers to twist and push the end of the wire back into the head bead, creating a small loop to secure it. Step 5: Bead legs Bend and separate the 8 legs into their positions. Begin beading the first leg. It's best to start with a small seed bead so it will rest right up against the spider's body. Use a mix of beads in a variety of sizes. I used 12 beads per leg, but the number will depend on the exact size of your beads. Make sure to leave 5 - 10 mm at the end of the wire to finish off the leg. Use the needle nose pliers to create a small loop, just large enough to ensure the beads won't slide off. Repeat and bead the other 7 legs. Step 7: Arrange legs Bend each of the 8 legs, somewhere around the middle of the leg, to create the leg "knee" joint. Flip the spider over and adjust the legs so they all touch the table and are evenly spaced out. Your beaded spider is now complete! Adjust to your liking for display.

Can be made in milk, dark or white chocolate "Hands down the BEST Chocolate Cream Pie Recipe! A family favorite requested by my cousin every Thanksgiving and Christmas. Easy... With a pre-made crust, instant chocolate pudding, and creamy whipped topping, this Chocolate Cream Pie will have you coming back for more!" An original recipe tweaked to make things a little easier on the host or hostess. All while keeping the flavor and texture the same. Hope you enjoy this holiday as much as my family did! ☺️ Chocolate Cream Pie Servings – 8 Prep Time – 5 Minutes Chill Time – 2 1/2 Hours Ingredients: 1 flakey pie crust , or premade crust 2 cups cold milk whole milk is best 2 Tablespoons cornstarch 1 1/2 teaspoons vanilla 2 packages 3.4 ounces instant chocolate or white chocolate pudding mix 1 - 8oz frozen whipped topping, thawed, divided 1/4 cup mini chocolate chips, chocolate shavings, or slices almonds, for garnish Instructions: Bake pie crust as directed on recipe or package and allow to cool on a rack while you prepare the pudding filling. In a large bowl, add pudding mix and cornstarch, whisk together. Add in milk, vanilla and beat on low speed for 2 minutes; until thickened. Fold in 1/2 of the whipped topping. Pour into crust and chill for atleast 2 hours before seriving. Before serving, top with remaining whipped topping and sprinkle with sliced almonds, shaved chocolate pieces or mini chocolate chips. Nutrition: Calories: 1140kcal | Carbohydrates: 128g | Protein: 14g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 849mg | Potassium: 194mg | Fiber: 6g | Sugar: 28g | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 6mg " This pie would be the perfect addition to your Easter dinner or summer fun family BBQ as well. There’s just something about a chocolate dessert like this pie that makes everyone happy instantly. " 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 delightful recipe only for those with an incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd. Fun for kids to make!" Candy Corn Bark Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 16 Halloween-colored chocolate sandwich cookies, chopped 1 1/2 cups broken small pretzels 1/3 cup raisins 1 1/2 pounds white chocolate, broken into squares 2 cups candy corn, chopped orange and brown sprinkles, optional Directions: Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. Drizzle chocolate with a spoon over the cookies, pretzels and raisins in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container. Nutrition: Calories 326 | Total Fat13g | Saturated Fat 7g | Cholesterol 7mg | Sodium 180mg | Carbohydrate 51g | Fiber 1g | Sugars 42g | Protein 3g | Calcium 74mg | Iron 1mg | Potassium 147mg "This is VERY sweet recipe. A little goes along way. Kids and adults alike love it! Great to package up for gift giving or those special trick or treaters you personally know!" 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 cookie dough truffles are the perfect no-bake sweet treat that takes just 10 minutes to whip up! They will cure your sweet tooth in a matter of seconds!" Chocolate Chip Cookie Dough Truffles Servings – 24 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 1/3 cup butter , softened 1/3 cup light brown sugar 2-3 teaspoons vanilla extract 1/2 - 1 cup all-purpose flour 1/2 - 3/4 cup milk chocolate chips 2 cups semi-sweet chocolate chips , or melting wafers (for dipping) Optional toppings: Sea salt, sprinkles, toasted coconut, mini chocolate chips or chopped nuts. Instructions: Line a baking sheet with wax paper, set aside. In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips. Roll dough into 1-inch balls and place on the pan. Freeze for about 15 to 30 minutes. When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 30 second intervals. Then dip the cookie dough in the chocolate with a fork. Tap the fork on the edge of the bowl to remove any excess chocolate. Place back on wax paper and immediately top with sea salt, nuts or sprinkles if desired. Place truffles back in the freezer until chocolate has hardened. Store in the refrigerator until ready to serve. Notes: You can add 1/2 to 1 Tablespoon of milk to the cookie dough mixture if it becomes too crumbly. Store in an airtight container in the fridge for 5-7 days. **Eating non heat treated flour can lead to a potential risk of food-borne illness from the consumption of raw flour. "I topped them off with a little sea salt, chopped nuts and sprinkles. They were seriously divine and the perfect chocolate fix! I just love cookie dough, so these truffles are great because there’s no egg in them, making them perfectly safe to eat." 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 cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like your childhood favorite candy... Well.. mine anyway!" Chocolate Peanut Butter Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package chocolate or yellow cake mix 1/4 cup vegetable oil 1/4 cup creamy peanut butter 2 large eggs Mix-ins or toppings: 1 - 2 cups peanut butter candies, the amount is up to you. 1/2 cup mini chocolate chips, you can also use regular sized chips Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, peanut butter and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Place a few candies into the ball of dough to finish. Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. "If you love peanut butter cups, you are going to love these cookies. Perfect portion after a delicious meal. Great served with a cup of coffee, tea or hot chocolate. Change the color of the chocolate candies to match a theme or holiday, stack in cellophane and tie with a ribbon for gift giving!" 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 pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds." Sweet and Spooky Pumpkin Seeds Servings – 2 Cups Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 3 tablespoons white sugar 1/4teaspoon cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 pinch cayenne pepper 2 cups raw whole pumpkin seeds, washed and dried cooking spray 2 teaspoons salt, or to taste 1 tablespoon olive oil 2 tablespoons white sugar Directions: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper; set aside. Place the clean dried pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Pour the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool. "A great treat to make while the kiddos are carving all those pumpkins. No waste!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Banana Bread Oatmeal is a healthy breakfast that's so easy to make on a busy weekday morning. It's packed with flavor and is definitely not your typical boring oatmeal!" Banana Bread Oatmeal Servings – 2 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 1/4 cup water 3/4 cup quick cooking oats 1 tablespoon brown sugar 1 tablespoon maple syrup, or more to your taste 1/4 teaspoon ground cinnamon 2 medium bananas, cut into thin slices 1/2 cup pecans, chopped Optional Toppings: Besides bananas & pecans, you can use any toppings you love! Blueberries, walnuts, dried cranberries, peaches, or strawberries. Play with your food! Mix in a little pumpkin puree for a fall favorite treat Mix it up. Remember to play with your food! Directions: Bring water to a boil in a small pan. Stir in your oats and continue to cook for one minute. Remove from the heat and stir in sugar, syrup, and cinnamon. Top with banana slices and chopped pecans. Serve immediately. "To this day banana bread oatmeal, is one of my favorite flavors. However, I moved on from the instant packs due to the sugar content and extra ingredients we don't need. My other two favorite flavors are peach cobbler oatmeal (add sliced peaches, splash of cream and a few chopped walnuts) and blueberry Italian cream oatmeal (Add fresh blueberries and a splash of Italian coffee creamer) for a sweet treat!" I will post the recipes soon. 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 Chocolate Covered Cherry Cookies "These cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like cherry cordial candy at Christmas time. A great treat for your Valentine as well...it's just around the corner!" Cherry Cordial Cookies AKA Chocolate Covered Cherry Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cookies 1 - 15.25oz package chocolate cake mix 1/2 cup vegetable oil 2 large eggs Topping 1 - 10 ounce jar maraschino cherries 1/2 cup sweetened condensed milk 1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Make an indentation with your thumb in the center of each cookie. Drain cherries and reserve juice. Place a cherry in the indentation of each cookie ball. Combine chocolate chips with condensed milk in a saucepan over low heat; stir until chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of chocolate cherry mixture over each cherry to cover. Bake in the preheated for 6-10 minutes depending on how soft you like your cookies. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Notes: Add more cherry juice to the melted chocolate mixture if needed to get a spreading consistency. "Bite into these cherry cordial cookies and find a cherry surprise inside. Simple semi-homemade chocolate cookies with a drizzle of melted chocolate on top." 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.

"Spinach dip is the perfect party appetizer. Made with just five shortcut ingredients, this creamy and flavorful spinach dip recipe will quickly become a favorite among your friends and family." Spinach Dip Bread Bowl Servings – 6 Prep Time – 15 Minutes Chill Time – 5 Hours to overnight Ingredients: 1 - 16 ounce container sour cream 1 cup mayonnaise 1 - 10 ounce package frozen chopped spinach, thawed and drained as much as possible 1 - 4 ounce can water chestnuts, drained and chopped 1 1.4oz package dry vegetable soup mix 1 loaf round sourdough, pumpernickel, or marble bread Instructions: Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator 5 hours, or overnight, which is best for the flavors to marry. Slice off the top of the round bread loaf and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping, place around bowl on serving platter. "I have made this for every party or event I have ever thrown. It's always a hit! The entire family will love this flavorful spinach mixture served in a tasty bread bowl. Great to bring to a cookout or tailgate 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.

"Cake balls are a welcome addition to any gathering, and they make super cute party favors as well. This basic recipe formula can be changed up into tons of fun flavor combinations." Cake Ball Truffles Servings – 20 Prep Time – 30 Minutes Cook Time – 35 Minutes Chill Time - 30 Minutes Ingredients: 1 - 15.25oz package yellow cake mix + ingredients from directions on package 1 - 16oz container prepared chocolate frosting 1 - 14oz bag chocolate candy melts or 1 - 12oz bag of milk chocolate chips (white chocolate is also an option.) 1 tablespoon multicolored candy sprinkles, or as needed (optional) Directions: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour. Crumble cooled cake into a large bowl. Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes. Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet. Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds. Gently dip balls into the melted chocolate to coat using a fork. Tap on the edge of the bowl to remove excess chocolate. Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake truffles, melting more candy melts as needed. Notes: You can use any flavor or brand of frosting or boxed cake mix for these cake pops. Switch this up for holidays, birthday parties and even baby showers. Play with your food! Red Velvet Funfetti Chocolate Lemon Strawberry Devils food Carrot Cake Vanilla Cake German Chocolate Cake Orange Dreamsicle Cherry Mix in peanut butter Mix in sprinkles Follow the instructions on baking your cake according to the package directions. "Cake balls are such a fun and festive dessert, and they’re almost too pretty to eat! I love making cake balls because they’re a total crowd pleaser, both kids and adults alike adore them. They are a great addition to any party. Make great gifts and a perfect filler for holiday cookies trays!" 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 quick and easy stuffing with a holiday taste for a quick weeknight meal! 5 simple ingredients and for only $.50 a serving" Easy Stuffing Servings – 4 Prep Time – 2 Minutes Cook Time – 10 Minutes Ingredients: 1 box of stuffing mix with seasonings 1 teaspoon sage 1 teaspoon thyme 1/4 cup butter or margarine 1 1/2 cups chicken stock or broth Directions: In a medium saucepan bring broth, margarine or butter, and seasonings, to boil. Stir in stuffing mix; cover. Remove from heat. Let stand 5 min. Fluff with a fork and serve. "I love homemade holiday stuffing, and it's a process to make. Sometimes I crave the kind that comes in a box. This recipe is like getting the best of both worlds for pennies!" 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 " This cinnamon cookie features a cinnamon sugar cookie, cream cheese frosting, and a topping of cinnamon crunch cereal. Roll these cookies in a combination of cinnamon sugar before baking, frost, and sprinkle with sweet crunchy breakfast cereal! " Cinnamon Crunch Cookies Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cinnamon Sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon Cookies 1 - 15.25oz package spiced cake mix 1/2 cup vegetable oil 2 large eggs Frosting 6 ounces regular full fat cream cheese 3 tablespoons unsalted butter 1 1/4 cup confectioners' sugar 3 tablespoons heavy whipping cream* 1/2 teaspoon vanilla extract pinch ground cinnamon Topping 1 cup cinnamon crunch cereal, crushed gold course sanding sugar, optional Directions: Cookies Preheat the oven to 350 degrees F. Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls, roll in cinnamon sugar mixture and place 2 inches apart on un-greased baking sheets. Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Frosting Place cream cheese on a microwave-safe plate. Microwave (medium power) in 5-10 second intervals until very soft. Careful not to burn. Transfer to a medium bowl. Use the same plate to soften butter. Again, use 5-10 intervals in the microwave until very soft. Add to the bowl of cream cheese. Use a hand mixer inside the bowl to whip the cream cheese and butter together until completely combined (no lumps). Add in the confectioners' sugar, vanilla and *1 tablespoon whipping cream. Whip until light and fluffy, about two minutes. If the consistency is to think for your preference, add 1 teaspoon at a time of cream and whip a little more until the consistency you prefer. I like a thicker creamy frosting that holds a slight stiffness. Stir in a pinch of cinnamon (I like about 1/8 of a teaspoon for the pretty speckles of cinnamon throughout). Assemble Cookies When ready to serve, apply frosting to each cookie. Cookies should be completely cooled to prevent softening and over-spreading of frosting. You'll use about 1/2-3/4 tablespoon for each cookie. Sprinkle with the cinnamon crunch cereal. Notes: How to store these cookies: Unfrosted (preferred storage method) can be stored for up to three days at room temperature in an airtight container. Frosted cookies can be stored in fridge for up to three days. They do not stack (the frosting is too soft) so it’s easiest to store them unfrosted. If stored with the cereal topping the topping won’t stay crisp (it’ll become soft and chewy from the frosting). Freeze unfrosted cookies for up to 4-6 weeks. Cookie size: I opted to make these cookies are about 3″. "A soft and chewy cinnamon cookie with a swirl of cream cheese frosting and topped with a crunchy sprinkle of crunchy cereal bits. It's a bowl of cereal in bite size form!" 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 White Chocolate Trail Mix is filled with square corn cereal, peanuts, O's cereal, chocolate candies, and pretzels all covered in white chocolate! This is such a great treat, perfect for parties, favor bags or movie night!" RI Trash Mix Servings – 12 Prep Time – 5 Minutes Set Time – 1 hour Ingredients: 2 cups rice or corn square cereal 2 cups plain or honey nut o's, other flavors are great too! 2 cups mini pretzels 2 cups colored chocolate candies, optional 1-2 cups peanuts salted or unsalted 1 (24-ounce) package white almond bark Directions: In a large bowl, combine corn and o's cereal, pretzels, and peanuts and mix well. Break almond bark into pieces and melt in a medium pot over low heat, stirring constantly until smooth. Pour melted bark over cereal mixture and mix well. Spread out onto wax paper or onto a parchment paper–lined baking sheet. Sprinkle with colored chocolate candies. Let set for 1 hour, then break into pieces to serve. Notes: Theme it: Make a holiday version (like Christmas or Valentine’s Day!) by using holiday colored chocolate candies that are specific colors. Add in mini gingerbread men cookies, and snow flake shaped pretzels. Or if you are feeling extra fancy, throw in some colorful sprinkles, too. Flavor change it: Change up the flavors by adding different flavored o's cereal, using rice or wheat square cereal, other plain favorite cereals, and or filled colorful chocolate candies. The possibilities are endless. Nutrition: Calories: 344kcal | Carbohydrates: 47g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 181mg | Fiber: 4g | Sugar: 23g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 6mg "Just take the remains of whatever ingredients you have left in the pantry (that would otherwise be thrown in the trash), combined them, and coat it in white chocolate! Remember, play with your food!" 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.