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

" The combination of a buttery graham cracker crust, creamy filling, and fruit topping creates a delicious balance of flavors and textures that make this easy No Bake Cherry Cheesecake a true crowd-pleaser! " In my opinion, it’s not necessarily better or worse than your Classic NY Cheesecake, it’ different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor. No Bake Cheesecake Servings – 8 Prep Time – 10 Minutes Chill Time – 4 hours for best firm results Ingredients: 1 pre-made graham cracker pie crust 1-8 ounce block cream cheese, softened 1 teaspoon vanilla exctract, optional 1/3 cup powdered sugar, or granulated if you don't have powdered 1-8 ounce tub whipped topping, thawed 1-21 ounce can cherry pie filling or your favorite flavor, or fresh fruit sliced Directions: In a large mixing bowl, mix the softened cream cheese, vanilla and powdered sugar until smooth. Add the whipped topping and mix until well combined. Spoon into the graham cracker crust and spread to an even layer. Spoon the cherry pie filling on top and refrigerate for at least 2 hours or until ready to serve. Notes: Quick make your own graham cracker crust recipe: You can make a homemade crust if you want to. Add 9 graham cracker sheets in a food processor and pulverize until they’re fine crumbs.  It’ll make about 1 1/3 cups of graham cracker crumbs.  Add 1/3 cup of sugar, 6 tablespoons melted butter and 1/4 teaspoon of ground cinnamon and mix until well-combined.  Press the graham cracker mixture into the bottom of a 9-inch pie plate and set aside. Do I need to use a Springform Pan for this recipe? Nope!  Using a regular pie plate works perfect. A square baking dish or a tart pan would work too! But... Even easier if you buy a premade pie crust.  You could even make these into 12 mini cheesecakes! How to Store Leftover Cheesecake: Cover the no bake cherry cheesecake dish with plastic wrap or store in an airtight container and refrigerate.  This dessert will last in the fridge for up to 5 days. What size pan should I use if I double the recipe? ​If you double the recipe, it’ll fit great in a 9 by 13-inch pan.  Can I use other pie fillings or flavored crusts? ​Absolutely! One thing I love about this no bake cheesecake recipe is that it is so versatile.  Top with fresh fruits you love or other fruit pie fillings; blueberry, raspberry, strawberry, pineapple, cinnamon apple, peach or mix it up and do an Oreo crust with cherries on top for a Black Forest no bake cheesecake! "This was the first cheesecake I had ever made in my Home Economics class way back when... But this was the base of my cooking hobby taking off. Since the 90's I have made over 350 of these cheese cakes. My favorite was when I had to set an assembly line to make these for an elderly residents home Valentine's dinner dance we were planning as a group of teenagers. One memory and experience I will never forget." 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.

Copycat Recipe - aka Sicilian Cookies " If you’ve ever been to an Italian get together or walked into an Italian bakery on the East Coast, no matter if it’s a holiday or just because you were going to visit someone, you will or have been exposed to the famous S cookies in some fashion.  They are as classic as it gets in the world of Italian cookies, probably because they’re so easy to make. " These Sicilian cookies are a holiday classic! Italian families give tins of these buttery cookie treats to neighbors around Christmas and bring them when they visit Granparents on Sundays for family dinner. S Cookies aka Sicilian Cookies Servings: 48 cookies Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: 1 cup butter, softened 3/4 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/4 cups all-purpose flour 1/2 cup confectioners' sugar for dusting, or see optional glaze below Directions: Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Beat butter, sugar, and egg together in a medium bowl with an electric mixer until smooth. Stir in vanilla and almond extracts. Blend in flour, then use your hands to form a soft dough. Take about a teaspoon of dough at a time and roll into balls, logs, or "S" shapes. If you really want to get fancy you can twist them to make twisted ribbon shape. Place cookies 1 to 2 inches apart on the prepared cookie sheets. Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool completely before dusting with confectioners' sugar. 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.  Drizzle over cookies or dip tops of cookies into glaze and sprinkle with extra sprinkles or colored sanding sugars if desired. Nutrition: Calories: 74 | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 9mg | Sugar: 4g | Calcium: 3mg " My best friend growing up was Italian and her mom made these every holiday. Since then I searched through recipes and played with a few to make what I felt came the closest to her Mom's recipe. My friend hasn't ever actually made them, since she was not into cooking and baking like myself! I tried this recipe and made them into the traditional twisted 's' shape as her mom did. They ended up being just like hers! I brought my friend a traditional tin one year, she shared them with her brother and mother... To her suprise, she couldn't believe I mastered her great grandmothers recipe without ever actually knowing it!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - Dunkaroo Dip - Sugar Free Option " This Homemade Funfetti dip taste just like the discontinued 90's babies Dunkaroos.. Yeah remember those? This is one of the best dessert dips you will ever taste. Perfect to bring to birthday parties, a baby shower, or any other special occasion where you want to bring a fun recipe! And guess what... There is even a sugar free version! " Dunkaroos were absolutely one of my favorite childhood snacks. I used to get them as a treat in my lunch with a note from Mom in elementary school. Like was there really anything better than fun confetti looking cake batter dip beside animal crackers in a little blue container? It was 10/10; always! I’m aware this wasn’t the most healthy option, but it was such a popular snack back then. As I grew up I started seeing remakes of the dip that came in the Dunkaroos containers on social media and I knew I had to recreate a version for myself. Since I made lifestyle changes I was able to come up with two versions of this dip. And to be honest, they taste pretty identical ! Funfetti Dip Servings: 6 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: Regular Version: 1/2 box Funfetti or birthday sprinkle cake mix 2 cups cool whip, thawed 1/2 cup vanilla yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional animal crackers, Teddy Grahams, Scooby snacks or mini vanilla wafers, Scooby snacks are my personal favorite. Sugar Free Version: 1/2 box yellow sugar free cake mix 2 cups sugar free cool whip, thawed 1/2 cup sugar free vanilla yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional pretzels, sugar free cookies, or sugar free ice cream cone pieces Directions: Preheat oven to 3 50. Place a piece of parchment paper on a cookie sheet. Spread 1/2 box of cake mix on the sheet in an even layer. Bake for 5-6 minutes. This will rid any potential harmful bacteria that can grow in the raw flour, it's called heat treating. This is why all cake mixes and cookie doughs are labeled with a warning: Do not eat raw dough or mix. That’s it—the cake mix will be just as flavorful and versatile, but now, safe to eat.  In a large bowl, combine cake mix, vanilla extract, yogurt and cool whip; stir until well combined. Mix in 1/4 cup sprinkles; place in fridge to chill for at least 30 minutes. Top with extra sprinkles, serve with your choice of sides. Some ideas are animal crackers, Teddy Grahams, Scooby snacks broken ice cream cone pieces, sugar free cookies, pretzels, fresh fruit chunks, and or mini vanilla wafers for dipping and enjoy! Nutrition: Regular Version Calories: 239 | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 348mg | Carbohydrates: 45g | Fiber: 1g | Sugar: 28g | Protein: 3g " Everyone who has tried this dip has absolutely loved it, so I can guarantee your whole family will too!" 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 easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin ! " Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe. Hand-Tossed Pizza Servings – 2 - 12" Pizzas = 16 Slices Prep Time – 2 Hours and 15 Minutes Cook Time – 15 Minutes Ingredients: Dough 1 and 1/3 cups warm water, between 100-110° 2 and 1/4 teaspoons instant yeast, 1 packet 1 Tablespoon granulated sugar 2 Tablespoons olive oil, plus more for pan and brushing on dough 1 teaspoon salt 3 and 1/2 cups all-purpose flour spooned & leveled , plus more for hands and surface sprinkle of cornmeal for dusting the pan Toppings I suggest pepperoni, green peppers, jalapeño slices, extra cheese pizza ,  pineapple, ham slices, sausage crumbles, olives, pesto , marinara sauce, mushrooms, Alfredo sauce, spinach, artichokes , or  BBQ sauce and grilled chicken slices. Directions: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.  *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Knead the dough:  Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. Tip: For the warm environment on a particularly cold day, heat your oven to 150°. Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven. Preheat oven to 475°. Allow it to heat for at least 15-20 minutes as you shape the pizza. If using a pizza stone, place it in the oven to preheat as well. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your chosen pizza toppings. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown. Slice hot pizza and serve immediately! Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half, you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Pictured Pizza:   This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, and a sprinkle of Italian seasoning blend. "This recipe is a keeper. Great to make ahead and keep in the freezer for when you are craving a hot cheesey delicious pizza at home." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Sugar Free - Low Carb - Healthy Recipe Only 2 ingredients! "This dip is the perfect high protien snack to add into your rotation. It's a great way to add a sweet treat without the guilt!" Chocolate Yogurt Dip Servings: 10 Time: 5 minutes Chill Time: 30 minutes Ingredients: 1 - 16oz container Dannon low-fat or greek vanilla yogurt. or sugar free yogurt 1 - box Jell-O sugar-free instant chocolate pudding, you can also use vanilla, strawberry, cheesecake, lemon, or pistachio pudding mix Directions: Mix ingredients together Chill in the refrigerator to thicken and flavors to meld for 30 minutes. Serve with fresh fruit chunks, pretzels, chunks of regular or sugar free pound cake. Notes: This can be made in individual yogurt containers by using 1 tablespoon of pudding mix per container and let sit in the fridge for 30 minutes to chill and meld flavors. You can definately play with your food on this recipe! So many healthy choices leaving tons of possibilities! Birthday Cake - Birthday cake pudding mix (If you can find it in your area), with vanilla greek yogurt, 1/2 teaspoon vanilla extract and mix in 1/4 cup colored sprinkles. Kind of a healthy version to the Dunkaroo Dip! Honey and Cinnamon - French vanilla pudding mix, with vanilla yogurt, 1 tablespoon of cinnamon and a drizzle of honey. Pistachio - Pistachio pudding mix, vanilla greek yogurt and 1/2 cup chopped pistachios. Cannoli Dip - Cheesecake pudding mix, vanilla yogurt, 1/2 cup mini chocolate chips. - Serve with sugar cone chips, vanilla wafers, or fruit chunks. This one is my favorite! Double Chocolate - Chocolate pudding, vanilla greek yogurt, 1/2 cup mini chocolate chips. Chocolate Peanut Butter - Chocolate pudding mix, vanilla greek yogurt, 1/4 cup melted peanut butter or 2 tablespoons PB Poweder, and 1/2 cup mini chocolate chips. Another favorite of mine! "This is my go-to EASY quick sweet treat. I always keep pudding mixes on hand amd add a tablespoon to my yogurt for a quixk sweet treat. Serve with pretzels, mini cookies, or fruit chunks, This is guilt free and absolutely 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.

"This Sunrise cocktail was delicious mistake! It became my favorite and was concocted by your's truely! It's a take on the classic with a little twist keeping its bright striations of color, evokes a summer sunrise. This drink has only three ingredients—coconut rum, grenadine, and pinapple-orange juice—and is served unmixed to preserve the color of each layer. " This cocktail was a take on the original Tequila Sunrise which was created in the early 1970s by Bobby Lozoff and Billy Rice at the Trident bar in Sausalito, California. The cocktail achieved notoriety after a member of the Rolling Stones—in some tellings it was Mick Jagger, while others have it as Keith Richards—tasted it at a party to kick off The Rolling Stones’ 1972 tour. The band began ordering it at stops across the country and even dubbed the tour “the cocaine and Tequila Sunrise tour,” which helped to propel the drink’s popularity. In 1973, Jose Cuervo put the recipe on the back of its tequila bottles, and that same year, the Eagles released a song called “Tequila Sunrise” on their “Desperado” album. These infusions into popular culture resulted in the drink going mainstream, and it has been a part of the cocktail canon ever since. My version the Tamalina Sunrise became part of my regular specialty drinks served at BBQ's, cookouts, and holidays in my home. Tamalina Sunrise is easy to make but must be constructed precisely in order to achieve the desired sunrise look. Tamalina Sunrise Servings – 1 Prep Time – 5 Minutes Ingredients: 2 ounces Barcardi coconut rum 4 ounces Dole pineapple-orange juice 1/4 ounce Rose's grenadine Garnish: orange, pineapple slice and cherry Directions: Add ice to a cold highball glass. Add the rum and then layer in the pineapple-orange juice slowly pouring it over rum and ice. Top with the grenadine pouring slowly, which will sink to the bottom of the glass, creating a layered effect. Garnish with an orange, pineapple slice and or a cherry. Notes: You can rim the glass with red or orange colored sanding sugar or a favorite of mine, toasted coconut. Pictures coming soon! " Tamalina Sunrise is easy to make but must be constructed precisely in order to achieve the desired sunrise look. Super refreshing and with crispy sweet undertones. " 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 Monkey French Toast - Sugar Free Option "Peanut Butter Banana Stuffed French Toast AKA "Monkey French Toast" is a unique and delicious recipe that I created for my kids! Serve it hot with butter and syrup! " A great easy recipe kids can learn to make! My son would love to help in the kitchen when he was really little, and this was one of the first things I taught him. He would always make the sounds of a monkey when peeling a banana, and of course make the hand gestures... you know the one under the arm and on the head while make monkey noises... yeah that one! Hence the name Monkey French Toast was born and that's how he asked for it every time. Peanut Butter Banana Stuffed French Toast AKA Monkey French Toast Servings – 2 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 2 eggs 1/4 cup milk or cream 1 teaspoon vanilla extract 4 tablespoons creamy or chunky peanut butter, Jiff is what I love but it's your preference 8 slices bread, wheat, white brioche, sweet, potato or anything you like - I like wheat to add fiber 2 small bananas, sliced 4 tablespoons butter, Land O Lakes is my personal favorite maple syrup, warmed - I use sugar free from Maple Grove Farms powdered sugar for dusting, optional Directions: Lightly beat eggs, milk or cream and vanilla together in a shallow bowl. Lay out slices of bread and spread peanut butter on top of each slice of bread, equally. Arrange 1 1/2 of the banana slices on top of the peanut butter on four of the bread slices; place the other slice of bread, peanut butter-side down, on top of the banana to make a sandwich. Heat a large skillet on medium heat; melt 2 tablespoons of butter for the first two sandwiches. Dip sandwich into egg mixture until well coated; transfer into the heated skillet. Repeat with the second sandwich. Cook until golden brown on one side, about 2 to 3 minutes; flip and continue cooking until other side is browned, about 2 minutes more. Repeat with the remaining two sandwiches. Serve hot with warm maple syrup, a dusting of confectioners sugar and slices of fresh banana slices. Notes; You can also make these in the little sandwich maker press if you have one. Just pre-heat according to the instructions your machine came with, butter or spray each side with cooking spray or bakers joy. Place sandwich on press and then close the lid; cook according to your machines instructions. Nutrition: Calories: 346 | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 362mg | Potassium: 349mg | Fiber: 6g | Sugar: 9g | Vitamin C: 4mg |Calcium: 64mg / Iron: 2mg "A good way to add protein and potassium into your daily routine!" 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 simple and elegant One Pot Creamy Salmon & Pasta makes a quick and filling dinner that your family will love! " I love cooking Salmon, whether it be in the ovem, the grill, or on the stove. Add an al dente pasta and you can create an amazing dish. The salmon is so tender and flavorful and the creamy sauce is divine. I have never been disappointed. Playing with my food is how this delicious recipe was created. Tuscan Creamy Salmon & Pasta came straight from leftovers one night and made into a creamy light and delicious lunch for the next day! An Italian dish at it's finest! Tuscan Creamy Salmon & Pasta Servings – 4 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: Pasta and Sauce 16 oz uncooked penne pasta or your choice of pasta, I use wheat pasta 1 stick of butter, I like Land O' Lakes 1 large beef steak tomato, diced 4 scallion stalks, chopped 8 oz heavy cream 1 cup grated parmesean cheese , + extra for garnish 1/2 cup parsley, chopped 1 teaspoon garlic powder 1 lemon, halved and juiced - slice the other half for garnish and individual serving 1 1/2 teaspoon Mrs. Dash garlic and herb seasoning 1/2 teaspoon paprika 1 teaspoon sea salt or to taste 1 teaspoon pepper or to taste Salmon 2 lbs salmon 2 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Mrs. Dash lemon herb seasoning 1/2 teaspoon pepper Directions: Preheat oven to 350 degrees. Using a large sauce pan or dutch oven to cook pasta. - This will your dirty dishes at bay! Cook pasta according to the package instructions. In a glass baking dish, lay in salmon steaks. Season salmon with garlic powder, Mrs. Dash lemon and herb seasoning, and pepper. Add two tablespoons of butter on top of salmon pieces. Bake in oven for 30 minutes. Remove from oven and shred into flakes using two forks, set aside. - This will look like the consistency of tuna when you open a fresh can. Once pasta is cooked to a slight al dente. Drain pasta and reserve a little of the pasta water. Add pot back over medium-low heat and melt stick of butter, add in cream, parmesan cheese and dry seasonings. Stir and mix until smooth. Add in tomatoes, and scallions, simmer for 2 minutes over low heat. Pour in pasta; stir to combine. Mix in shredded salmon, parsley and fresh squeezed lemon juice. Mix to combine all ingredients. Sprinkle with more cheese and parsley before serving. Top with a wedge of lemon. Notes: Tips for the best Salmon Pasta: Use fresh or frozen salmon. Use fresh salmon or frozen salmon that has been thawed in this dish. Canned salmon would work, but will not have the same freshness in taste for this particular dish. But hey, if that is all you have use it! Use unsalted butter. This leaves an open canvas for adding salt to your taste. Make this with leftover salmon.  This is how this recipe was created! If you have some pan-seared salmon from another night, or maybe some grilled salmon left over, use it to make this great recipe even easier!  Add citrus. Add lemon juice or lemon zest to the salmon fillets to give it a delicious zesty flavor. Want spice? Add some heat! Make it a little spice by adding red pepper flakes or some cayenne pepper to the cream sauce.  Even a shot of scriracha sauce will do! Substitute other herbs and seasonings. You can use Italian seasoning, fresh basil, fresh dill, or other seasonings for the best flavor in your creamy parmesan sauce. Need to loose the pasta, make the salmon according to directions, continue making the sauce on the stove over low heat. Once the salmon is done baking in the oven, add salmon steaks to the sauce and simmer for 10 minutes. Plate as is, over riced cauliflower for a low carb dish or even brown rice for a healthier version. How to store and reheat : Store this salmon recipe in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave until warmed through. Nutrition: Calories: 608 | Carbohydrates: 48g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 698mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8mg | Calcium: 324mg | Iron: 2mg "This recipe is a definate keeper and one to add to your weekly meal planning. I love playing with my food and this is how the best receipes are made!" 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.

Copy Cat Recipe "This breakfast dish all started by taking a simple loaf of banana bread and turning it into a custardy, toasted smothered in syrup breakfast! You have got to try this!" Chocolate Chip Banana Bread French Toast Servings : 6 Prep Time : 5 Minutes Cook Time: 10 Minutes Ingredients: Bread 1 - 15.25oz boxed yellow or banana Duncan Hines cake mix 3 ripe bananas, peeled and mashed ½ cup vegetable oil or 1 stick of butter, melted 2 large eggs 1 teaspoon vanilla extract 1 box instant Jell-O banana pudding mix 1 cup mini chocolate chips, Nestle` Toll House is my go to 1 cup toasted walnuts, chopped - Optional French Toast 1 banana, sliced 2 tablespoons mini chocolate chips maple syrup, warmed powdered sugar for dusting Directions: Preheat oven to 350 degrees. Spray two loaf pans with nonstick baking spray. Add the peeled bananas to a large bowl and mash with a fork. Mix in oil (or 1 stick of butter melted), eggs, and vanilla. Using a whisk, mix until combined. Add in the yellow or banana cake mix and pudding mix until all ingredients are blended together. Add in optional toasted nuts and 3/4 cup of the mini chocolate chips. Stir to combine well. Pour the batter in the prepared pans. Spread the batter evenly in the pan. Sprinkle the tops of each loaf evenly with remaining mini chocolate chips. Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool completely. French Toast Slice loaves into 1" thick slices. You will get 10-12 slices per loaf. Preheat frying pan on medium heat. Spread butter on each side of the banana bread slices; place in pan, fry until gold, brown and crispy; and flip. Repeat on each side of all banana bread slices. Plate two slices per serving with warm maple syrup. Decorate with fresh banana slices, a few chocolate chips and dusting of powdered sugar. Nutrition: Calories: 614cal | Carbohydrates: 85g | Protein: 4g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 83mg | Sodium: 465mg | Potassium: 204mg | Fiber: 2g | Sugar: 62g | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg "This recipe is a keeper. The type of breakfast that would be served in a side of the road dinner in a little country town. Easy, sweet, hearty and 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.

" Turn a box of brownie mix into a rich, delicious, show-stopping dessert in just minutes. These Symphony Brownies are embarrassingly easy , but taste exquisite. I’ve had people tell me they are the best brownies they’ve ever tried! " If you are looking for a brownie that will stop everyone in their tracks, give this recipe for symphony bar brownies a try. Who can resist brownies with a candy bar center, especially when the candy bar is loaded with toffee and almonds? These are so addicting. First time I made these several people that tried them wanted to pay me to make them a batch. I will be making these a lot. Symphony Brownies Servings – 12/24 - These are rich smaller cuts will go along way Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 21.5oz Duncan Hines brownie mix, any mix 20+ ounces or more will work 1/3 cup vegetable oil 1/4 cup water 2 eggs 3 - 6oz Hershey Symphony chocolate bars, almonds and toffee is my favorite Directions: Preheat oven to 350 degrees (or according to the directions on your brownie mix). Spray a 9x13" baking pan with non-stick spray. I like to line it with foil first. Set aside. Mix the brownies according to directions on the box. Spread half of the batter into prepared pan. It will be a thin layer. Place the 3 candy bars side by side on top of the batter. You don’t need to break or chop up the candy bars, you can just leave them whole. Carefully spread the remainder of the brownie batter over the top of the candy bars. Bake for 26-32 minutes, or according to package directions. Let cool before cutting. (If you can wait!) Notes: Brownie variations: I think the symphony bars with toffee and almonds are best, but you can certainly use just the plain milk chocolate bars instead. Or of course you can substitute another brand you favor. If you would like a thicker and higher ratio of brownie to candy bar, you can use two brownie mixes.  For extra crunch, you can toss some chopped nuts into the brownie batter. For extra thick brownies, you can bake in a square 8 or 9 inch pan. You will only need two of the candy bars. Follow ther directions and added ingredients to the box of brownie mix you purchase. Storing leftovers: These symphony chocolate bar brownies will keep at room temperature for 4-5 days if covered tightly or placed in an airtight container. I don’t recommend storing them in the refrigerator, the candy bar gets too hard. Nutrition: Calories: 564 | Fat: 34g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 27g | Cholesterol: 49mg | Sodium: 267mg | Carbohydrates: 65g | Fiber: 0g | Sugar: 4g | Protein: 5g " Two layers of fudgy brownie with a candy bar in the middle – these brownies are a chocolate lover’s dream! I found a similar recipe years ago and played with different bars of chocolate. I am a huge fan of the toffee Symphony candy bars, so I knew I had to give the recipe a try." 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.

Copycat Recipe - Frosty Paws “ This copycat recipe will be loved by all... No preservatives, natural ingredients and you made them yourself! So what's a dog Mama to do...  ❤️ She makes homemade Pup-sicle Cups !” If your dog is anything like ours, then he or she loves treats of all kinds.  Our Clem loves ice cubes... Anytime she hears the freezer door open, she is right behind you without notice.. like a little ninja 🥷🏻 ! So I decided to experiment and make some frozen doggy treats for her. It's hot beginning in April... So the summer months are dreaded.. You fur baby needs a nice cool treat just like us hooomans! This Copycat - Frosty Paws recipe will be loved by all... No preservatives, natural ingredients and you made them yourself! So what's a dog Mama to do...  She makes homemade Pupsicle Cups! Pup-sicle Cups Servings – 8 - depending on your container size Prep Time – 5 Minutes Freeze Time – 2 Hours, overnight is best Ingredients: Blueberry Cobbler Version: 32 oz plain non-fat or Greek yogurt 1 banana 1/4 cup blueberries 2 tablespoons honey 1/2 teaspoon cinnamon 3 generous Tablespoons of peanut butter Peanut Butter Banana Version: 32 oz of plain non-fat or Greek yogurt 1 Ripe Banana 3 Tablespoons peanut butter Strawberry Banana Smoothie Version: 32 oz of plain non-fat or Greek yogurt 1 Ripe Banana 3 Tablespoons peanut butter 1/4 cup strawberries, chopped in small pea size pieces Directions: Blueberry Cobbler Version: Add yogurt, peanut butter, cinnamon, honey and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Fold blueberries into mixture, gently. The mixture will turn slight purple/blue depending on how ripe your blueberries are. Place mixture evenly into freezer safe containers and cover with lid or wrap in plastic wrap. Peanut Butter Banana Version: Add yogurt, peanut butter, and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Place mixture evenly into freezer safe containers and cover with lid or wrap in plastic wrap. Strawberry Banana Smoothie Version: Add yogurt, peanut butter, and banana in the bowl of a stand mixer, or use a hand mixer with a large mixing bowl. Blend until the mixture is smooth and the banana is evenly dispersed through the mixture. Fold strawberries into mixture, gently. The mixture will turn slight pink depending on how ripe your strawberries are. Place mixture evenly into freezer safe containers. and cover with lid or wrap in plastic wrap. I normally buy the mini Glade 4oz disposable containers with lids. Makes them stackable for my freezer. You could also use an ice cube tray, mini muffin tin, or small paper cups as treat containers. (I also wash and reuse them just for Pup Cups!) Notes: Add a small Milk❤️Bone biscuit or a Peanut Butter Ony Bone to the center of each cup as the handle. It's a second treat for your fur baby! Cost to make vs. store bought: Frosty Paws come four to a box and cost $5.18 at my local grocery store. Walmart also carries them for $4.98 a box. I roughly calculated the cost to make eight traditional Frosty Paws sized treats and came up with $1.00 each.  If I’m willing to take the 5 minutes of time to whip up a batch rather than buy them, the cost savings is substantial... But the even better side... There are no preservatives, or additives and it's all natural ingredients! And if you have a pup with a sensitive tummy, home made is always the best choice. I’m so glad that I came up with these recipes for Pup-sicle Cups that my Fur-baby loves so much. " You can feel good about making this for your pooch since this copycat recipe contains only healthy natural ingredients !" 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.

Copy Cat Recipe - aka Chocolate Chip Cookie Pie " Toll House Pie, or Chocolate Chip Cookie Pie, is rich, chocolatey and 100% delicious! It’s a decadent dessert enjoyed warm with a scoop of ice cream! " What is Toll House Pie? Imagine a delicious gooey chocolate chip cookie baked in a pie crust….yeah, it’s SO good!  Whether you call it the Original Toll House Pie, Chocolate Chip Cookie Pie or whatever else, I have a feeling you’ll fall in love!   Why is it called Toll House Pie? According to the  New Yorker Magazine , Ruth Wakefield and her husband ran the Toll House Inn in Whitman, Massachusetts. They pressed some of their cookie dough into a pie crust, baked it and the visitors loved it. In 1939 Wakefield gave Nestle the rights to the chocolate chip cookie recipe (and the Toll House name) for one dollar!   Toll House Pie - aka - Chocolate Chip Cookie Pie Servings – 10 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: 2 eggs 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar 3/4 cup salted butter, softened - but not melted! 1 teaspoon vanilla 1 cup semi-sweet chocolate chips 1 cup chopped pecans or walnuts, optional One 9-inch pie crust, my Flakey Homemade Pie Crust is excellent if you’ve got a little extra time on your hands Directions: Preheat oven to 325°F. In a large bowl (or the bowl of a stand mixer), whisk the eggs until foamy. Add the flour, sugar and brown sugar and mix well. Mix in the softened butter and vanilla and then the chocolate chips and nuts (if using). Pour the batter into your prepared pie crust and smooth the top. Bake for 50-60 minutes, or until a toothpick halfway between the center and the pie crust comes out clean. Notes: How to Serve: This Toll House Cookie Pie is great served warm or at room temperature.  I like to serve warm slices of Toll House Pie warm with a scoop of vanilla ice cream. A dollop of whipped cream would do, also, but there’s just something about a melty scoop of ice cream on a warm pie! Then add a quick drizzle of chocolate syrup or hot fudge over the pie and you’ll have a treat nobody can resist!  How to Store: As for leftovers... If there is any... they do not need to be refrigerated, but will stay good a couple days longer if they are. Store on the counter covered with plastic wrap for up to 3 days or in the fridge for up to 5 days. You can also freeze leftover slices in freezer bags for 2-3 months. Nutrition: Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg " In my opinion, it’s not necessarily better or worse, it’s just different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" I have a fun earring tutorial for you today, some Rodeo Themed Dangle earrings.  It’s an easy jewelry project that uses beads and jump rings to give different lengths to beaded charms.  If you ARE pretty well-versed at charms, you’ll find these earrings make up in about 10 minutes! If not – no worries, just a little bit of practice is all it takes! " Create something quick and quirky like these Rodeo Themed charm earrings. The idea behind these charm earrings is to suspend different charms independently from one ear wire to provide interest, color and movement; known as dangle earrings. The design creates a casual look which can be customised in a myriad of different ways. Anything with a ring can be suspended from an ear wire, so the sky really is the limit with this design. Try hoop earrings with charms for a statement look or try interchangeable earring charms to match with any other jewelry creations. Materials: Fish hooks 6mm jump rings Charms, of choice and theme Wire wrapped dangle charms 8MM Glass beads, in color of choice Directions: Step One: Using flat-nose jewelry pliers, open a jump ring by pulling one side of the ring away from you. Note that you do not want to simply open the ring out to the sides at the join; this will weaken the jump ring and maybe even break it. Step Two: Place the jump ring through one of the charms, then through the loop at the end of the earring wire. Using flat-nose pliers, squeeze the jump ring closed around both the charm and the earring wire. Step Three: Open a second jump ring, insert it through the first jump ring with the charm on it, then close the second jump ring. Step Four: Open a third jump ring. Add a charm to the jump ring. Tip: If you’re having problems inserting the jump ring with your fingers, you can grasp the jump ring with the needle-nose pliers then slip the charm around it. If the charm keeps falling off when you do this, close the jump ring up a little after attaching the charm, leaving just enough space to slip the jump ring around the previous ring. Step Five: Slide the charm jump ring into the previous jump ring. Note that you are connecting the charm to the jump ring in step 4, not the jump ring that has a charm on it. You should now have two charms connected by jump rings. Step Six: Repeat steps 4-6, adding jump rings and jump rings with charms, until the earring is the desired length. You can add as many or as few charms as you’d like. Step Seven: Create a second earring. This earring can be identical to the first, repeat steps 1-6.

AKA - Muddy Buddies " Try Puppy Chow for a quick and easy snack. No baking needed, and just a few ingredients. Everything is better when it's homemade! " This simple delicious treat is something everyone of all ages loves. Chocolate peanut butter and cereal coated in powdered sugar... what is there not to LOVE!?? This base recipe is a blank canvas for you... Add in any little mix ins' your little heart desires... My favorite is chunks of Reeses peanut butter cups and Reeses Pieces... and yes... for all the social media gurus out there... I pronounce them... Reese's Pee-sees! lol WYKYK! You can deffinately play with your food on this recipe... What are you waiting for... go make you some! Classic Puppy Chow Servings – 10 Cups Prep Time – 15 Minutes Ingredients: 8 cups corn, rice or wheat Chex cereal 1/2 cup creamy peanut butter, I use Jiff 1 cup milk or semisweet chocolate chips, I like TollHouse or Ghirardelli 4 tablespoons unsalted butter 1/2 teaspoon fine sea salt, optional 1 teaspoon vanilla extract 1-1/2 cups powdered sugar Optional Additions: Mini M&M's Mini chocolate chips Chocolate Covered Sunflower Seeds Oreo cookies, chopped My Homemade Peanut Butter Cups or Reese's peanut butter cups, chopped Reese's Pieces Butterfingers candy bar, chopped Directions: Measure cereal into a large bowl and set aside. In a separate large microwave-safe bowl, combine peanut butter, chocolate chips, butter and salt. Microwave in multiple intervals of 15 seconds, stirring in between, until the mixture is melted and smooth. Mix in vanilla. Pour over the cereal. Stir well until the cereal is evenly coated. Take care not to crush the cereal while stirring. Pour half of the cereal mixture into a gallon-sized resealable plastic bag and pour half of the powdered sugar over it. Seal and shake until the cereal is evenly coated. Repeat with the other half of the cereal and powdered sugar. Shake until all the cereal is well coated. Pour into a large bowl and enjoy! If desired, stir in one or more of the fun fix'ins listed above! Store leftovers in an airtight container at room temperature OR freeze and enjoy right out of the freezer! Notes: Variation Ideas One of the best things about this snack is how easy it is to customize for occasions, holidays and even just to things you like. I’ve made lots of Puppy Chow variations over the years and here are my favorites: Cookies and Cream : A rich, chocolatey snack mix that tastes like an Oreo. Add in crushed Oreo cookie pieces and chunks of cookies and cream Hershey bars. Double Chocolate Flavored : Use dry brownie mix instead of powdered sugar. Nutella Flavor : Use Nutella® instead of peanut butter for a different flavor. Add in roasted hazelnut halves for a crunch. Make It Seasonal : Try fun twists for every season.  Fall leaf colored sprinkles with orange and brown M&M's ,  Valentine colored sprinkles and red, pink & white M&M's ,  Goblin Goodies purple and green M&M's with eye candies, and  Peppermint Bark with crushed candy canes and chunks of peppermint Andie's Mints. Fruity: Use white almond bark or white melting chocolate (adding a 1/2 cup in addition to) as the coating in place of the chocolate and peanut butter, coat in powdered sugar, add in Fruity Pebbles or Trix cereal pieces with chunks of freeze dried pineapple and strawberries and white chocolate chips. This became a summer favorite in my house when the kids had a lemonade stand! Switch Up The Cereal : Don’t have Chex cereal? Try Golden Grahams, with mini marshmallows and chocolate chips, or Cookie Crisp with chunks of Chips Ahoy chocolate chip cookies, or even Cinnamon Life cereal with a light dusting of cinnamon and sugar for the coating. The possibilities are ENDLESS! Nutrition: Calories: 484 | Carbohydrates: 76 | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 496mg | Potassium: 394mg | Fiber: 9g | Sugar: 31g | Vitamin C: 7mg | Calcium: 137mg | Iron: 18mg "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.

" These chocolate-covered strawberries are made with the simplest recipe I know. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for parties, Valentine's Day, and weddings. Decorate with frosting bow ties, bells, butterflies, sprinkles. hearts, roses, etc. " Chocolate Covered Strawberries Servings – 8 Prep Time – 10 Minutes Chill Time – 60 Minutes Ingredients: 16 ounces milk chocolate chips 2 tablespoons shortening toothpicks 1 pound fresh strawberries with leaves Toppings: optional Colored sprinkles, chocolate jimmies, chopped nuts, crushed cookies, sweetened coconut, powdered sugar, coarse colored sanding sugars, marshmallows or anything your creativity decides! Directions: Melt chocolate and shortening in a double boiler, stirring occasionally until smooth. Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture. Turn the strawberry upside down and insert the toothpick into a styrofoam block or place strawberry on a sheet of waxed paper; sprinkle with colored sprinkles, chopped nuts, chocolate jimmies, shredded coconut, chocolate covered sunflower seeds, or anything you desire. Allow chocolate coating to cool. Repeat with remaining strawberries. Let sit to dry at room temperature for an hour. Add each strawberry to a flattened cupcake liner for a pretty presentation. Place on a pretty plate for serving. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "I made these into a pretty teachers gift along with boxing some to hand out to the aides at my Son's school. To make an easy Chocolate Strawberry Bouquet: Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar filled tissue paper and tie with a ribbon." 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.

"You will want to make these adorable decorations for your front door this year and for every season or 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″ Seasonal Decorations 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

"Whip up this simple cinnamon cream cheese frosting in less than 5 minutes! It’s velvety smooth and once you add it to your cake or cupcakes for a delightful treat, everyone will be asking for seconds ! " This recipe is so delicious, you will be tempted to eat it plain (don’t worry, I was too so I won’t judge!). It goes well with everything and the best part about it is that you can whip it up in less than 5 minutes. So no more store bought frosting for you! This one turns out perfect every time and you will never go back. Cinnamon Cream Cheese Frosting Servings – 24 Cupcakes or 2 layer 9" Cake Prep Time – 5 Minutes Ingredients: 16 oz cream cheese, softened 2 teaspoons cinnamon 1/2 cup butter softened 2 teaspoons vanilla extract 4 1/2 cups confectioners’ sugar Directions: Beat the cream cheese, cinnamon, butter, and vanilla until smooth. Add the confectioner's sugar and continue beating until smooth. Enjoy on cake or cupcakes! You could even spread on brownies, cookies, or use it as a dip... it's that good! Nutrition: Calories: 189 | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 23g | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.05mg "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.

" An easy to make Creamy Mushroom Chicken recipe with tender, juicy chicken cutlets and savory mushrooms, smothered in a delicious savory creamy garlic sauce. " Tender and juicy chicken is cooked with browned mushrooms and garlic and then coated with the most amazing creamy sauce. Leftovers of this dish almost never exist in my house, it’s just that good. Creamy Chicken with Mushroom Sauce Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 4 large boneless chicken breasts and skinless, cut each breast into two cutlets 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup all purpose flour , gluten free flour can also be used 2 tablespoons butter 8-9 ounces mushrooms cremini or white, sliced 3 cloves garlic,  minced 1 cup chicken stock 1 cup heavy cream 1/2 cup grated parmesan cheese Fresh herbs chives, basil or parsley, for garnish optional Directions: Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each breasts and spread to cover. In a large skillet, melt butter over medium heat, swirling the pan to coat with melted butter. Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F. Transfer chicken to a plate, cover to keep warm, and set aside. Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and sauté until the mushrooms start to soften and have a golden brown edge. Add the garlic and cook briefly for about 30 seconds, while stirring. Deglaze the pan with chicken stock, scraping up any bits that have stuck to the bottom of the pan. Bring to a boil then reduce the heat and let it simmer until it’s reduced and thickened. Add the cream, whisk everything together to warm through. Add parmesan. Taste the sauce and add additional salt and pepper if needed. Return the chicken to the skillet, spoon the sauce over the chicken. Garnish with fresh herbs before serving (parsley, basil, or chives). Why You’ll Love This Chicken Recipe One Skillet: I am a huge fan of simple skillet chicken recipes. They cook quickly and make very few dishes to clean! The Creamy Sauce: What’s better than a savory chicken recipe with a lot of creamy sauce? Probably nothing! I like to serve this dish with rice or pasta to really enjoy every last drop of it.  Lots of Garlic: 3 cloves of garlic make this dish amazingly flavorful.  Gluten Free Option: Just one simple swap and this recipe is easy to make gluten free.  Simple Ingredients: Chicken, Mushrooms, and a handful of common kitchen staples come together to make this beautiful, creamy, tasty dish.  Nutrition: Calories: 587 |Carbohydrates: 14g | Protein: 47g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 862mg | Potassium: 959mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg " I love this type of meal because it tastes and looks like something you ordered at a restaurant, but it’s way easier to pull off than it looks. " 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 “Love Twinkies? Don’t have access to them? Look no further, I have the recipe just for you! Taste way better than the real deal...and even better cold/frozen or in cupcake form!" Twinkie Cake Servings: 12-25 Prep Time: 20 Minutes Cook Time: 40 Minutes + Cool Time Ingredients: Cake: 4 eggs 1/2 cup butter, melted and cooled to lukewarm temperature 1 cup water 1 -.1 oz package instant vanilla pudding mix, I prefer Jell-O 1-18.25 oz package yellow cake mix, I use Duncan Hines Filling: 1/2 cup butter, room temperature 1 - 4 oz package cream cheese, room temperature - optional Philadelphia is my favorite 3 cups confectioners' sugar, sifted 1-8 oz container frozen whipped topping, thawed- Cool Whip need I say more? 1 teaspoon vanilla extract Directions: Preheat an oven to 350 degrees. Grease and flour two 10x15 inch jelly roll pans, 2 8 or 9" round cake pans or line a cupcake pan with cupcake liners. Cake: Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, or pour into cupcake liners spreading it evenly. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes for jelly roll pans, 30-35 minutes for 8-9" round cake pans, or 28-30 minutes for cupcakes. Cool completely on wire racks. Filling: To make the filling, combine the room-temperature butter, cream cheese (if using) , and confectioners' sugar. Beat until smooth. Fold in the whipped topping and vanilla extract. Assembly: When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first. Cut into bars (individual "Twinkies"). Wrap each bar in wax paper and then in plastic wrap and store in the freezer if not serving within a day. If using 2 8 or 9" cake pans, fill first layer with filling, add second layer of cake on top and frost top with remaining filling. Garnish with sprinkles if desired. For cupcakes: cut a hole in the center of each cupcake with a pairing knife running it in s circular motion. Remove "core". Pipe in using a ziplock bag or spoon filling into each center. Add "core" back in, squishing the filling down. Frost top of cupcake with remaining filling if desired. Nutrition: Calories 345 | Fat 16g | Saturated Fat 9g | Cholesterol 60mg | Sodium 311mg | Total Carbohydrate 49g | Sugars 40g | Protein 3g | Calcium 43mg | Iron 1mg | Potassium 44mg "This recipe was created when I found out that Twinkies no longer were going to exist in our lives. Hearing that Hostess was no longer going to make a treat most of us on the planet grew up eating... Something had to be done! Like myself alot of bakers put on thier thinking caps and started to experiment with recipes to come close to the forever loved Twinkie recipe. This recipe is the closest I could come. I hope you enjoy it with your family for years to come. It's delicious!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - No MSG “ Learn how to make homemade sazon seasoning with a few simple ingredients and no MSG! You’ll love this bold, easy sazon seasoning for rice recipes, meats, veggies and more. Store a big batch right at home for an amazing flavor boost to your meals! " What do I make with Sazon? I always season my wings with it, I use it on my roasted chicken quarters, in my taco meat, fajitas, rice and beans, on my c hicken and rice and many more dishes! Sazon is like the magic spice blend in many of my spanish dishes. I often find this in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! While Goya is the most popular brand, but I stopped buying it years ago when I realized it had MSG in it. Alternatively, I started using Badia Sazon, but it’s not easy to find. Now I just make my own which I keep stored in a small spice jar. So instead of using a packet of sazon`, I use one and a half teaspoons of this in its’ place. The key ingredient in this spice mix is ground annatto (achiote) , the spice that gives yellow rice that yellow color. Annatto is comes from the seeds of achiote tree. In India, it’s referred to as sindoor, and in the Philippines, it is called atsuete. I can find it in hispanic markets, but you can also find it in big stores online. If you can’t find this, turmeric would be a good substitute. Homemade Sazon` Seasoning Servings: 1 1/2 teaspoon = 1 Commercial Sazon` Packet Prep Time: 5 Minutes Ingredients: 1 Tablespoon ground coriander 1 Tablespoon ground cumin 1 Tablespoon ground anatto seeds (achiote) or turmeric 1 Tablespoon garlic powder 1 Tablespoon kosher salt 2 teaspoons oregano 1 teaspoon ground black pepper Directions: Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon`. Nutrition: Calories: 7 | Carbohydrates: 1g | Sodium: 281mg " You can season pretty much anything and everything with sazon`? Oh yes, I'm talking roasted veggies, rice, beans, fish. chicken, beef and everything in between. " CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Low Carb and Keto Option "Sautéed zucchini and peppers make a great pairing to any summer main course!" Sautéed Zucchini and Peppers Servings – 6 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 large yellow zucchini squash, sliced 1/4" thick circles 1 large green zucchini squash, sliced 1/4" thick circles 1 large yellow onion, sliced 1/4" thick rings 2 medium or red bell peppers, sliced 1/2 teaspoon paprika salt and pepper to taste 1/2 tsp garlic powder 1/2 1.0oz packet of dry ranch dressing mix, Hidden Valley is my favorite 1/2 stick butter 2 tbsp olive oil Directions: In a large frying pan melt butter on medium-high heat. Once butter is melted add in olive oil. Slice yellow and green zucchini into 1/4″ thick slices. Chop onion into 1/4″ thick rings. Cut red pepper into 1/4″ thick strips. Place all vegetables into frying pan to sauté for 5 minutes. Mixing to coat vegetable mixture with butter. Sprinkle in garlic powder, salt, pepper and 1/2 packet of ranch dressing mix. Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat, rice or pasta. " Delicious over buttered noodles, or with a grilled piece of chicken, fish or steak! " 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.