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" This lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! It's great any time of the year and will surely impress your guests. I think it tastes even better the day after it's made, like most cheesecakes. " "This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that’s simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue – an impressive dessert that’s both refreshing and indulgent!" Lemon Meringue Cheese Cake Servings: 16 servings Time: 20 minutes Cook Time: 1 Hour and 10 minutes Chill Time: 4 Hours or overnight is best Ingredients: Crust 2 cups shortbread cookie crumbs 1/4 cup melted butter Filling: 1 1/2 cups jarred lemon curd, you can use your favorite, I like to use Bonne Maman if I choose a jarred brand it's the closest to homemade! OR 1 - My Homemade Lemon Curd Recipe Cheesecake: 3-8oz packages cream cheese, softened 1 cup sour cream 1 cup white sugar 4 large eggs 1/4 cup fresh lemon juice 1 medium lemon, zested 1 teaspoon vanilla extract Meringue Topping: 4 large egg whites 1/4 cup white sugar 1/4 teaspoon cream of tartar Directions: Cookie Crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined. Press into the bottom of a 9-inch springform pan. Cheese Cake Filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours. Preheat the oven to 375 degrees. Meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Notes: Do not cover the meringue as it will collapse in on itself. Trust me I have done this in the past! Nutrition: Calories: 483 | Carbohydrates: 52g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 305mg | Potassium: 138mg | Fiber: 0g | Sugar: 33g | Calcium: 67mg | Iron: 1mg " This recipe is amazing! I have made it 3 times and made it as minis in muffin tins as well. It’s incredible and so easy! " 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.

" Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes, tarts and parfaits. " What Is Lemon Curd? Lemon curd is a custard-like dessert spread or topping made with lemon juice and zest, sugar egg yolks, and butter. How to Use Lemon Curd? How do you use lemon curd? Let me count the ways! As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake, parfaits and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon. Lemon Curd Servings: 12 Servings Time: 10 Minutes Cook Time: 5 Minutes Chill Time: 4 Hours or overnight is best Ingredients: 3/4 cup fresh lemon juice 3/4 cup white sugar 1/2 cup unsalted butter, cubed 3 large eggs 1 tablespoon grated lemon zest Directions: Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes. Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top, pushing it on to touch the curd to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator. Notes: How Long Does Lemon Curd Last? If the homemade lemon curd is stored in an airtight container in the refrigerator, it should last for about one month. Can You Freeze Lemon Curd? Yes, lemon curd freezes quite well. Freeze the curd for up to one year. Thaw in the refrigerator for about 24 hours before you need to use it. When you just don't have time, or need a quick option Bonne Maman is my favorite to use! Nutrition: Calories: 138 | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 19mg | Carbohydrates: 14g | Sugars: 13g | Protein: 2g | Vitamin C: 8mg | Calcium: 11mg | Potassium 39mg " So very easy and delicious. Why buy curd when you can make this fresh with no preservatives " 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.

"Fresh Homemade Strawberry Lemonade isn’t just refreshing, it’s also incredibly simple to make! This easy recipe can be prepped and ready with just a few ingredients in under 10 minutes! " "Strawberry lemonade is simple, refreshing, and full of fresh strawberry and lemon flavor. It takes just a few minutes to make and delivers perfectly balanced flavors and is perfect for summer drink. As is with my Blueberry Pomegranate L emonade recipe and Orange Iced Tea ! " Fresh Strawberry Lemonade Servings: 16-8 ounce servings = 1 gallon of lemonade Time: 10 minutes Ingredients: 1 3/4 cups + 1 Tablespoon white granulated sugar 1 cup hot water 10-12 medium lemons, or more as needed 14 1/2 cups ice-cold water 1 1/2 cups ripe strawberries, quartered ice cubes lemon slices, whole strawberries, and or mint, for garnish Directions: Combine sugar and 1 cup hot water in a small bowl. Stir to dissolve all granuals of sugar. Set aside to cool slightly. Combine strawberries, ½ cup of water, and 1 Tablespoon of granulated sugar in blender and blend until strawberries are completely pureed. Pour strawberry puree through a fine mesh sieve into a large pitcher and use a spatula to press out as much strawberry juice through as possible. Discard remaining pulp & seeds that are left behind. Set aside. Meanwhile, roll lemons around on your counter to soften. Trust me this makes them much easier to juice. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp (if you prefer) to the juice, but discard any seeds. Continue juicing until you have 1 3/4 cups fresh juice and pulp. Add in cooled sugar water mixture over strawberry puree, add lemon juice with pulp (if using), slowely pour in ice-cold water. Stir to combine all ingredients. You can refrigerate for a couple hours or serve immediatly over ice. Fill a glass with ice cubes, slowly pour lemonade over ice. Garnish each glass with an lemon slice and whole strawberry. Notes: Can I make lemonade using bottled lemon juice? Yes, you can make this lemonade recipe using bottled lemon juice. What else can I add to homemade lemonade? Fresh mint, rosemary, and lavender are all delicious pairings with any homemade lemonade! You can even try combos like; jalapeño peppers, raspberries, peaches or blueberries and crushed mint leaves. Or, maybe even some rum or vodka! 🍹🤓 The great thing about making homemade strawberry lemonade is that you can control the sweetness level; if your berries are extra sweet and in season or you simply prefer a less sweet drink, just use less sugar! Nutrition: Calories: 119 | Carbohydrates: 31g | Sodium: 8mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin C: 29.7mg | Calcium: 100mg " This strawberry lemonade goes great with grilled or spicy foods, or you can simply enjoy it after a long day in the sun. " 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.

"This one pot creamy garlic chicken takes 20 minutes to make and is super delicious! Throw everything in one skillet or pot and cook. The aroma the garlic and cilantro in the air will have your taste buds dancing! Add a side of rice, pasta or a salad for a complete meal." "Y ou already know that I love making one pot budget friendly dinners. This quick and easy garlicky chicken is going to be on rotation for dinner. There’s so much flavor and spice, you’re going to be licking the cream sauce when you’re done... Shhhh that's what I did! You have to check out this creamy garlic chicken recipe on your next busy weeknight !" One Pot Creamy Garlic Chicken Servings – 2 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 2lbs chicken thighs, boneless and skinless - you can also use tenderloin or breasts if you prefer white meat. 1 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon cumin Garlic Cream Sauce 1 Tablespoon oil 3 Tablespoons butter 1 cup half & half 4 garlic cloves, minced 1/4 cup shredded parmesan 12-20 sprigs cilantro, finely minced Directions: Season Chicken Pat chicken thighs dry with a paper towel. Moisture will prevent the chicken from searing and spitting at you. Ill say this again... Learn from MY misakes! LOL Mix the following seasonings together in a bowl: 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Mince garlic and finely chop fresh cilantro. Cook Chicken Heat pan or pot to medium high heat. While the pan is getting hot, add seasonings on both sides of the chicken. Once the pan is hot and you see a little bit of smoke coming from it, add oil and 1 tablespoon of butter. Next, add your chicken thighs on the pan and cook for 4-5 minutes on one side. Flip over and cook for 2-3 minutes. Both sides should be golden brow and juices run clear, When the chicken has browned, take it off of the pan in a separate plate. Turn the heat down to low. Creamy Garlic Sauce Add 2 tablespoon butter to the pan with your minced garlic. Cook for one minute. Then, add 1 cup half & half. Stir occasionally. Add your shredded parmesan cheese to the cream and continue to stir occasionally. Keep the heat on low to ensure that the cheese sauce doesn’t curdle while cooking. Once the cheese has melted and the cream sauce has thickened, add your chicken thighs (along with the juices. This is GOLD!) back in the pan and cook for 1 minute. Garnish with freshly chopped cilantro. Serve over rice, pasta or with a side salad and you have a delicious easy meal for any weeknight! Notes: How to Store: You can store this creamy garlic chicken in an airtight container for up to 2-3 days. Using fresh herbs, it is more likely to spoil, so eat it as soon as you can. Nutrition: Calories: 814 | Carbohydrates: 5g | Protein: 56g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 2016mg | Potassium: 829mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1596IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg " This recipe is so convenient for lazy days 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.

"The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M’s. Everyone goes crazy for these!" M&M Cookies Servings – 20 Prep Time – 20 Minutes Cook Time – 9-12 Minutes Ingredients: 2 1/4 cups flour, leveled King Arthur is one of my go to's 2 sticks of butter, softened I use Land O' Lakes 3/4 cup brown or dark brown sugar, packed Domino has been my favorite over the years 3/4 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 2 eggs 2 cups chocolate chips 2 cups mini or regular sized M&M's candies, 1/4 put aside for topping cookies 1 cup walnuts, chopped - optional Directions: Preheat the oven to 350 degrees. Whisk the flour, and baking soda, together in a large bowl. Set aside. In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs one at a time. Finally, whisk in the vanilla extract. Pour into dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft, and thick. Fold in the chocolate chips and M&M's minus a 1/4 cup of each for topping. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. Chilling the dough causes less spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes. Line large baking sheets with parchment paper or silicone baking mats. Set aside. Using a cookie scoop or tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces) of dough. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder or dome shape. This helps the cookies bake up thicker and chewier. Repeat with remaining dough. Place 8 balls of dough onto each cookie sheet. Press M&M's onto the outside of each ball of dough. Bake the cookies for 9-12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips onto the tops of the warm cookies. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. Notes: For thin cookies: Bake the cookies right after assembling the dough and use a slightly smaller portion of dough, about 1.5 tablespoons. For thicker cookies: Scoop the dough balls then chill the dough balls in the refrigerator for 30 minutes to one hour before baking. Scoop the dough balls large, about 3 tablespoons of dough, and be sure the dough balls are mounded higher rather than wider. As these bake they will spread, but the center will stay thicker than the edges. How to get perfectly round cookies: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet. Holiday Variations: You can make these with regular M&M’s, holiday M&M’s, mini M&M’s, or a combination of M&M’s and chocolate chips. If you’re using a color theme you can also dip the top of each dough ball in colored sprinkles before baking. If yo are impatient like me, you will see my last picture in this post how the cookies turn out if you melt the butter and not softened at room temp, don't chill and roll dome the dough. They spread and come out thin! Learn from my mistakes! Nutrition: Calories: 190 | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.7mg "This recipe is a keeper. ❤️ The best M&M cookies I have ever made and eaten! Whenever I make them, I get compliments and how wonderful they are. ❤️ " 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 - Sugar Free Version also Included "As the summertime begins, there's nothing like a tall glass of ice-cold lemonade to quench your thirst. This is my take of the popular Wendy's Blueberry Pomegranate Lemonade, get ready to make your tastebuds explode and keep cool this summer!" Blueberry Pomegranate Lemonade Servings: 4-6 servings Time: 15 minutes Ingredients: Regular Version: 1 cup. fresh Blueberries 1/2 cup. pomegranate Juice 1 cup lemon Juice (about 4-6 lemons),  freshly squeezed 1 cup simple Syrup (2 c. water + 1 c. sugar) 4 cups cold Water ice cubes lemon slices, pomegranate arils, and fresh blueberries, for garnish Sugar Free Version: 1 2qt packet of Crystal Light lemonade drink mix 1 2qt packet of Crystal Light blueberry pomegranate, you can also use the cherry pomegranate depending on your area 1 large lemon, cut in slices for garnish fresh blueberries and or pomegranate arils, for garnish Directions: Regular Version: To make the bueberry puree start by blending the fresh blueberries with one whole lemon (diced), and 2 cups of water until smooth. Strain the mixture through a mesh strainer to remove any seeds or pulp; set aside. To a pot, combine 2 cups of water and 1 cup of sugar. Mix and bring to a boil over medium heat. Boil  for 5-10 minute until the liquid reduces to half the amount, about 1 cup. In a pitcher, combine the freshly squeezed lemon juice, simple syrup, pomegranate juice, and cold water. Stir until combined. Add the blueberry pomegranate puree to the lemonade base and mix well. Taste and adjust the sweetness or tartness by adding more simple syrup or lemon juice, if needed. Fill glasses with ice cubes, pour in your Blueberry Pomegranate Lemonade, and garnish with lemon slices, pomegranate aril (seeds) and a few fresh blueberries. Sugar Free Version: In a large container fill with 4 quarts of water. Add in each drink mix packet. Stir thoroughly to combine and dissolve all the powdered mix. Refrigerate to chill for 4 hours if not serving immediately. Fill glasses with ice cubes, pour in drink mixture, add berries, pomegranate arils and a slice of lemon to garnish each glass. Notes: The Burst of Flavor-What to Expect Blueberry Pomegranate Lemonade offers a delightful array of flavors. The tartness of the lemons balances the sweetness of the blueberries and pomegranates. The deep, rich color of this lemonade is visually appealing, making it a perfect addition to any summer gathering or a quiet afternoon on a hot day. Health Benefits and Antioxidant Power Aside from being incredibly delicious, this lemonade packs a nutritional punch. Blueberries and pomegranates are both renowned for their high antioxidant content, which can help boost your immune system and protect your cells from oxidative stress and giving immunity support! Lemons, on the other hand, provide a healthy dose of vitamin C and refreshment. Sip Your Way to Summer Happiness Blueberry Pomegranate Lemonade is not just a beverage; it's a taste of summer in a glass. Whether you're hosting a barbecue, lounging by the pool, or simply seeking a moment to yourself, this homemade lemonade is the perfect choice. Embrace the  flavors of the season, one sip at a time. "Blueberries and pomegranates are like nature's medicine, bursting with flavor and antioxidants. When combined with lemons, they create tastes that dance on your palate." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

"My Jelly Doughnut Bundt Cake is jelly doughnut meets bundt cake for a unique morning or mid-day treat. This comforting, not-too-sweet cake just begs for a cup of coffee or tea." I think the doughnut loving world is split right down the middle over jelly doughnuts…you’re either for or against them. I’ve loved them all along ~ I love their light and airy texture, that sweet blob of jelly that oozes out when you take your first bite, and the sugary coating or glaze that gets all over your fingers. This cake gets all that. Serve it warm from the oven and you won’t be disappointed. Jelly Donut Bundt Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 45 Minutes Cooling Time - 1 Hour Ingredients: a standard sized - 10-12 cup bundt pan, this pan works best but you can also use a 9x13" baking dish. 1 golden butter box cake mix, I prefer Duncan Hines 3 large eggs 1 cup of milk 1/2 apple sauce 8 tablespoons butter, softened I prefer Land O' Lakes 1 3.4 oz french vanilla instant pudding mix, NOT the cook and serve style 1 teaspoon vanilla extract 1 cup of good raspberry jam, I use Bonne Maman but you can use what you like and change the flavor to what you prefer. Sugared Topping Option: 3 Tbsp unsalted butter, melted 1/4 cup sugar Glaze Drizzle Topping Option: 2 cups powdered sugar about 5 Tbsp milk Directions: Preheat oven to 350 degrees. Generously butter and flour (or you can use a tablespoon of the cake mix, like I do) your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step! Whisk the cake mix, and dry pudding mixture together in a large mixing bowl to incorporate ingredients. Add in eggs, softened butter, milk and vanilla and whisk until just combined, don’t over mix. Pour the batter into the prepared pan. Add small dollops of jam to the center of the batter, all around the cake. Take a long skewer or chopstick and gently pull it through the jam, just to break up the blobs a little bit. Don’t swirl too much. You want there to be jelly in every bite like a donut from your favorite coffee shop! Bake for about 40-45 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes. Invert the cake onto a plate. Sugar Topping: While cake is slightly warm; brush with the melted butter, and sprinkle very generously all over with the sugar. I like to cup the sugar in my palms to get it to cling to the side of the cake. The more sugar you can get on the outside, the better. Glaze Drizzle Topping: Whisk the sugar with just enough milk to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the ‘squiggles’ should disappear instantly. I used almost but not quite all of the milk. If you like you can flavor your glaze with vanilla extract, but add that before adding the milk and note that it will slightly change the color tan. When the cake is completely cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits. Notes: If using a 9x13" baking dish bake at 350 degrees for 35-40 minutes. Nutrition: Calories: 518 | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 202mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin C: 1mg | Calcium: 80mg | Iron: 2 mg “I make this cake often and everyone loves it. Its flavour and crumb are so good!! No-fail every 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.

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.

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

A recreated recipe from an 80's bakery on the East Coast. "These cinnamon raisin buns are absolutely delicious. A recreation from my child hood. I like to make them the night before, take them out in the morning and let them rise. I have also played with the recipe and made them into sticky buns. You have to check them out!" I have recreated a favorited treat that was part if my childhood. I would get to take a walk with my Dad to the little local Italian bakery (that has been gone since the early 90's) about 6 blocks from my house on a Sunday morning when he returned home from work. We would always get 6 Cinnamon Raisin Buns (They were aout 5" long each!), 6 pizza strips, and 3 lace cookies for me. (Daddy knew they were my favorite). This recipe brings be back to those perfect memories. It males me happy to now share it with you! Cinnamon Raisin Buns Servings – 16 Prep Time – 30 Minutes Cook Time – 20 Minutes Additional Time - 1 Hour & 10 Minutes Ingredients: 2 1/2 cups warm water 3 - .25 oz packages active dry yeast, I use Fleischmann's like my Mom and Nana used to. 1 - 15.25 oz package white cake mix, I prefer Duncan Hines 4 1/2 cups all-purpose flour 1/2 cup butter, softened 1/2 cup brown sugar 1 tablespoon ground cinnamon 1/2 cup butter, melted 1 cup heavy cream 1/2 cup chopped walnuts, or to taste - optional 1 1/2 cups raisins Honey Cream Cheese Frosting: 4 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla extract 1 cup - 8oz brick of cream cheese, softened - I use Philadelphia 1/2 cup butter, softened - I like Land O'Lakes 2 tablespoons pure honey Directions: Preheat the oven to 375 degrees. Grease a 9x13-inch baking pan. Cinnamon Raisin Rolls: Add warm water into a bowl; add yeast and let stand until creamy, about 10 minutes. Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. You can place this in your oven, with it turned OFF. In a small bowl mix brown sugar, cinnamon, raisins and walnuts (if using). Mix to combine and set aside. Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar mixture evenly across the spread butter . Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls. Arrange each roll snugly in the prepared pan. (You may need two pans depending on the size you are using) Pour over melted butter evenly over all rolls followed by the cream. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake in a 350 degree preheated oven until golden brown, about 20 minutes. Frosting: Start by sifting the powdered sugar. Set it aside. Cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy. You can cream together by hand if you do not have a stand or hand mixer. This will take about 5 minutes of whipping. Add vanilla extract and honey. Mix to combine. Add powdered sugar to the bowl. Incorporate the powdered sugar with the cream cheese and butter, slowly. This will prevent the cloud dust of sugar poofing all over your kitchen! Trust me, I have made this mistake more than once! Add milk a little at a time and mix until you do not see anymore streaks of loose powdered sugar. This frosting will store well in the fridge for up to 5 days, covered. Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, pushing it on and around the frosting; otherwise, the surface will dry out and get hard. Nutrition: Calories 399 | Fat 14g | Saturated Fat 6g | Cholesterol 23mg | Sodium 278mg | Carbohydrate 64g | Fiber 2g | Sugars 28g | Protein 6g | Calcium 81mg | Iron 2mg | Potassium 122mg “You can play with your food and try using other flavored cake mixes you'd like.” CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This recipe was created when I rescued my babygirl in September 2010. I went all out and bought everything under the sun when I brought her home at 3 weeks old. Once she was old enough, I started to experiment on making her homemade treats. With every move I made, and every bite she took… She was watching me… And Wha-la! Ony Bones were born!” Peanut Butter Ony Bones Servings – 24 - depending on your cookie cutter size Prep Time – 5 Minutes Cook Time – 20 Minutes Ingredients: 1 1/2 cup water 1/2 cup oil 2 eggs 4 tablespoons peanut butter 2 teaspoons vanilla 3 cups flour 1 cup cornmeal 3/4 cups rolled oats Directions: Preheat oven to 400°F. Mix wet ingredients in a large bowl, add in dry ingredients. Mix well until well combined. Sprinkle extra cornmeal or flour on surface and flip dough from bowl. Roll into a 1/2” thick slab. Cut out with shaped cookie cutters, I prefer the bone 3" in length. Bake on ungreased cookie sheet for 20 minutes. Turn off oven, let cookies cool completely before removing to harden. RIP Ony Girl September 2010 - July 2022 "Your puppy is going to love them. Wrap in cello, and tie with a bow and tag for a great gift!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

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.

Low Carb and Keto Option "Sauteed vegetables make a great pairing to any main course!" Sautéed Summer Veggies Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 medium-large zucchini, sliced 1/4" thick 1 medium-large yellow zucchini/summer squash, sliced 1/4" thick 1 medium yellow or purple/red onion, sliced 1/4" thick 1 12 oz package of frozen broccoli florets, thawed 10 cremini or white button mushrooms, sliced 1 tsp salt 2 tsp pepper 1/2 tsp garlic powder 1/2 1.0oz packet of dry ranch dressing mix 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 semi circle pieces. Slice mushrooms into 4 slices each. Place zucchini, onions, and mushrooms 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. Add in thawed broccoli. Mix well and sauté for 15 minutes on medium heat. Remove from heat and serve with your choice of meat 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.

No MSG - Copycat Recipe “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 chicken 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.

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.

"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 A: 1270IU | 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.

"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 A: 372UI | 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.

"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 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. "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.

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.

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.

"If you think making a classic delicious cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, thick, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master." NY Style Cheesecake (Classic Version) Servings: 8 to 10 Prep Time: 30 Minutes Cook Time: 1 Hour 55 Minutes Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool Ingredients: Crust 1 1/2 cups graham cracker crumbs, from 12 whole crackers 5 tablespoons unsalted butter, melted 2 tablespoons sugar 1/8 teaspoon salt Filling 4 - 8 oz blocks cream cheese, at room temperature 2 cups sugar 3 tablespoons all-purpose flour 4 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 2 teaspoons fresh lemon juice, from 1 lemon 1/4 teaspoon salt 6 large eggs 1/2 cup sour cream 1 can of mixed berry fruit topping, optional Instructions: Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray, set aside. Crust In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°. Set a medium saucepan of water to boil. Cheesecake Batter In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should will wobble just a bit when the pan is tapped; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight. Remove the sides of the springform pan. You can serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter by running a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with mixed berry or fruit topping of choice on top of each slice with a side of whipped cream. Notes: Make Ahead: This cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly: This cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Nutrition: Calories 659 | Fat 3g | Saturated fat 24g | Carbohydrates 59g | Sugar 49g | Fiber 1g | Protein 11g | Sodium 464mg | Cholesterol 233mg "It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. Cracking happens to the best of us! I have posted my delicious mishaps because hey... IT HAPPENS!" 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.