"A buttery, flakey, crips on the outside, and soft and chewy on the inside. Drizzled with a light and sweet vanilla icing. Delicious with a spot of tea!" Scottish Shortbread Cookies Servings – 18 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Cookie 2 3/4 cups all-purpose flour 1/2 cup sugar 2 sticks softened (you can use unsalted, which is normal to control the amount of salt per recipe) extra sugar to sprinkle on top Drizzle 1 cup powdered sugar 2 tablespoons milk Instructions: Heat oven to 375º F Cookies: Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it comes together Press into an 8x8 " square pan about 1" in thickness. Trim the edges to the approximate size. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. (Use any color sugar you would like to blend with your event or holiday.) Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely. Cut cookies into 9 squares, the cut on a 45 degree angle into 18 triangles. Drizzle: Mix powdered sugar and milk together until smooth. Drizzle over cookies. Nutrition: Calories: 275 | Fat 16g | Saturated Fat 10g | Trans Fat 1g | Cholesterol 41mg | Sodium 122mg | Carbohydrates 31g | Fiber 1g | Sugars 9g | Protein 3g "Did you know biscuits came from repurposed 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.

“This is an easy cookie that looks like you slaved away in the kitchen for hours. Great addition to any party, dinner or holiday cookie tray. Chewy, chocolatey and brownie like and filled with caramel all in one!” Santa's Caramel Stuffed Cookies Servings – 24 Prep Time – 8-12 Minutes Cook Time – 24-30 Minutes Ingredients: 1 box of chocolate cake mix 1/3 cup oil 2 eggs chocolate covered caramel candies, unwrapped. Christmas colored candy sprinkles, optional but makes them look so pretty! Instructions: Heat oven to 350°. Prepare baking sheets with parchment paper. Combine cake mix, oil and eggs. Blend well until dough ball forms. Chill for 30 minutes if desired to help from spreading. Place a chocolate covered caramel candy in the center of a piece of cookie dough, fold the dough in a ball around the candy. Roll into a ball. (If dough is to sticky depending on your climate, use oil on your hands for rolling.) Roll tops of cookie dough balls in colored sprinkles if desired. (This is optional but adds a festive touch!) Place on cookie sheet 2″ apart. Bake 8-12 minutes, until slightly soft. Cool for 1 minute and remove from cookie sheet. (Makes 2 dozen cookies) 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.

Slow Cooker / Insta Pot / Pressure Cooker / Crock Pot "Absolutely flavorful, served on toasted ciabatta rolls with havarti cheese! It's Amazing... I Love this recipe!" Mississippi Pot Roast Servings – 8 Prep Time – 5 Minutes Cook Time – 40 Minutes Ingredients: 1 (3 pound) chuck roast 1/2 cup red wine, optional but adds flavor! 1/2 (12 ounce) jar pepperoncini peppers, sliced optional 1/2 (12 ounce) jar pepperoncini juice 1/2 cup unsalted butter 1 (1 ounce) packet au jus gravy mix, or brown gravy 1 (0.4 oz) package buttermilk ranch dressing mix salt and ground black pepper to taste 1 teaspoon garlic powder Directions: Combine chuck roast, pepperoncini pepper slices, pepperoncini juice, butter, au jus mix, ranch dressing mix, garlic powder, salt, and pepper in a slow cooker or Insta Pot. Slow Cooker: Cover and cook on low until roast is fork-tender, about 8 hours. Insta Pot / Pressure Cooker: Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chuck from slow cooker; shred with 2 forks and serve with gravy. "We had it the first night with mashed potatoes and it was fabulous. The next day we had the leftovers on toasted steak rolls a la Italian beef sandwiches." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" A delicious way to use up left over pot roast from Sunday night dinner. You can even try this with left over chicken or ground beef! " Pot Roast Bowl Servings – 8 (or depending on how much leftovers you have) Prep Time – 20 Minutes Cook Time – 40 Minutes Ingredients: 1 Mississippi pot roast recipe 1 Creamy mashed potatoes recipe Vegetable of your choice, I like corn or peas and carrots mix for this recipe. Salt and pepper to taste 1/2" pats of butter Directions: Shred pot roast - easiest way to do this is by using two forks and in a pulling apart motion shred roast into strips that resemble "string like" pieces. Place 1 1/2 cups mashed potatoes at the bottom of the bowl. Spoon over 2 tablespoons of the roast gravy. add 1/2 cup or more of your vegetable. Place pat of butter on top of vegetables. Top vegetables with 2 cups of roast. Add two more table spoons of gravy over the top. Season with salt and pepper. Serve with crusty French bread and butter. Enjoy! "This recipe makes a great option for a party. Have everything set up in a buffet style with different vegetables, extra gravy ready for guest to make their own bowls and top them however they prefer. Serve with an assortment of rolls and spreads. Violá! You have a pot roast bar!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This pot roast recipe is very easy to prepare and makes a delicious roast in its own gravy. The recipe is perfect for those who don't have time to cook all day but want to make something that tastes like they did. You'll want to use a cut of meat between 5 to 6 pounds. " New England Pot Roast Servings – 12 Prep Time – 30 Minutes Cook Time – 4-6 or 8-9 Hours Ingredients: 2 (10.5 ounce) cans condensed golden mushroom soup 1 ¼ cups beef stock or water 1 (1 ounce) package dry onion soup mix 1 package of brown gravy mix 1lb. carrots, peeled and put in half 6 Russet potatoes, washed and cut in quarters 5 ½ pounds pot roast Directions: Set instant pot to sear. Add oil. Season roast with garlic, salt, and pepper. Place in pot and sear each side for 6 minutes on each side. Flip roast fat side up. Sprinkle in onion soup mix over roast. Add in two cans of golden mushroom soup and packet of brown gravy mix. Pour over beef stock or water. Cook on Low for 8 to 9 hours or High for 4 to 6 hours. Once half the time has past, add in carrots and potatoes. Cover and continue to cook for the remaining time. Notes: Opt out of the russet potatoes and make my creamy mashed potatoes . Serve with gravy. Nutrition: Calories 426 | Fat 24g | Saturated Fat 9g | Cholesterol 127mg | Sodium 639mg | Carbohydrate 5g | Fiber 0g | Sugars 1g | Protein 46g | Vitamin C 0mg | Calcium 20mg | Iron 5mg | Potassium 768mg "I've made this recipe for years. My mother made it this way growing up. I added the onion soup to zhuzh it up a little and make it my own. It makes a world of deference, deeper flavor. I don't think you'll be disappointed." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken and broccoli florets." Fettuccini Alfredo Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 12-16 ounces dry fettuccine pasta 1 stick butter 1/4 cup white wine 2 1/2 tablespoons all-purpose flour 2 1/2 cups full fat milk or cream 1 1/2 teaspoon minced garlic 4 ounces cream cheese 1 cup grated Parmesan cheese fresh parsley for garnish 2-3 tablespoons reserved pasta water Grilled Chicken and Broccoli Alfredo 2 chicken breast 2 teaspoon garlic, minced 1/2 stick butter 1 10 ounce bad frozen broccoli florets, thawed salt and pepper to taste Directions: Cook pasta in a large pot of boiling salted water. Meanwhile, over medium heat melt butter or margarine in a saucepan, add in garlic, sauté for 1 minute. Stir in flour. Whisk in milk/cream, add white wine; stir until thickened. Add in cream cheese until melted. Stir in parmesan cheese. Add in 2-3 tablespoons reserved pasta water. Drain pasta. Serve sauce over noodles. Garnish with parsley. Grilled Chicken and Broccoli Version: Melt butter over medium heat in a small frying pan. Add in garlic, cook stirring constantly for one minute. Season chicken breasts with salt and pepper; add to pan. Searing breast and cooking on each side for 10-15 minutes depending on thickness of chicken, and juices run clear. Set breast aside to rest. Once rested, slice each breast on the bias into 1/2" thick slices. Cook Alfredo sauce the same as above. Cook pasta, 5 minutes before the pasta is done add in broccoli to the pasta water. Drain after 5 minutes. Add sauce over noodles and place sliced chicken across the top. "The perfect homemade fettuccine Alfredo using cream, butter, parmesan cheese, and a touch of garlic." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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

Quick weeknight version of my 8 hour sauce! "Nothing beats a classic! This recipe for Meatballs and Marinara Sauce is one of my go-to dishes that never fails to satisfy everyone at the table." Pasta and Meatballs Servings – 4 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: Meatballs 1 lb. ground beef, you can also substitute the ground beef with a combination of beef, pork and veal 1/2 cup Italian flavored bread crumbs 1/4 cup Parmesan cheese 2 teaspoons dried parsley 2 tablespoons garlic powder 2 teaspoons Italian seasoning 1 teaspoon salt 1/2 tsp. freshly ground black pepper 1/4 cup milk 2 eggs, beaten Marinara Sauce 1/4 cup olive oil 3/4 cup yellow onion, chopped 6 cloves garlic, minced 1 28-oz. can San Marzano style chopped tomatoes in puree 1 28 oz. can San Marzano style crushed tomatoes 1 small can Italian tomato paste 2 tsp. Italian seasoning 2 teaspoons dried parsley 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 Tablespoon granulated sugar 12 torn basil leaves Pasta 1lb box of your favorite pasta, follow directions on the box Directions: Meatballs Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl, combine all meatball ingredients and mix well. Using a small 1 1/2-inch scoop, form balls. Place the meatballs on the prepared sheet and bake for 20 minutes, flipping the meatballs halfway through. Remove from oven and add to marinara sauce to finish cooking. Marinara Sauce In a large saucepan, heat olive oil over medium-high heat. Add onion and cook until translucent, stirring often, about 3-4 minutes. Add the garlic and cook for an additional minute, stirring constantly. Add all the remaining ingredients except the basil leaves and stir until well combined. Reduce the heat and simmer for 30 minutes. Add the torn basil leaves and the meatballs and continue to cook until meatballs are warmed through. About 15 -30 minutes. Serve over your spaghetti, vermicelli, fettucini, penne, rigatoni, or your favorite style pasta, sprinkle with extra parmesan cheese with a side of fresh crusty Italian bread ! Nutrition: Sauce and Meatballs Only Calories: 561kcal | Carbohydrates: 20g | Protein: 28g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 169mg | Sodium: 1240mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 5mg "Spaghetti and Meatballs is a classic Italian dish that never disappoints!" 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.

There’s a ton of room for customization, made with left over bread and basic pantry ingredients you already have on hand! "This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with a fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome." Bread Pudding Servings – 12 Prep Time – 20 Minutes Cook Time – 45 Minutes Ingredients: Bread Pudding: 6 slices day-old bread, torn into small pieces (my favorite is Italian, Challah, or Brioche) 2 tablespoons unsalted butter, melted 2 tablespoons bourbon 1/2 cup raisins (optional) 1/2 cup walnuts, chopped (optional) 1/2 cup mini chocolate chips (optional) 2 cups milk 3/4 cup white sugar 4 large eggs, beaten 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Sauce: (optional) 1/2 cup (1 stick) butter, melted 1 cup sugar 1 large egg 1/4 - 1/2 cup bourbon whiskey (less or more to taste - Use left over bourbon from soaked raisins to equal 1/4 to 1/2 cup. (Depending on your preference) Directions: Bread Pudding: Preheat the oven to 350 degrees F. Soak raisins if using in 2 table spoons of bourbon. Set aside for 15 minutes while preparing the bread pudding. (Do not discard bourbon. Set aside) Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Sprinkle in raisins. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. Let sit for 5 minutes to soak up all (most of) the liquid. Top with chopped walnuts and mini chocolate chips if using. Press in slightly. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes. Bourbon Sauce: While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. (By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth. Drizzle over the top of loaf or individual slices. Nutrition: Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin C: 0mg | Calcium: 81mg | Iron: 1mg "My friends and family love this bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream." "Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box." 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.

"Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party." Braciole Servings – 2 to 3 Prep Time – 20 Minutes Cook Time – 1 Hour 30 Minutes Ingredients: 1 lb - 1.25lb flank steak Salt and pepper 1/3 cup grated parmesan 1/3 cup grated provolone 1/3 cup Italian breadcrumbs 2 tablespoons finely chopped Italian parsley 2 cloves pressed or finely chopped garlic 2 tablespoons Butter 1 cup white wine 3 cups tomato sauce *Butchers twine Directions: First heat your oven to 300 degrees. Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper. Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak. Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks. Melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes. Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven. Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it. After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top. "A wonderful Valentine's dinner for two or a bif Italian family get together Meal!" 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.

"Easy rum cake recipe for a rum-soaked dessert baked with walnuts and glazed with a buttery rum sauce." Rum Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 60 Minutes Ingredients: Cake: 1 cup chopped walnuts (mix in or layer in the bottom of pan)* 1 (15.25 ounce) package yellow cake mix 4 large eggs 1/2 cup dark rum 1 teaspoon vanilla extract 1/2 cup water 1/2 cup vegetable oil 1 (3.5 ounce) package instant vanilla pudding mix Glaze: 1/2 cup butter 1/2 cup white sugar 1/8 cup water or juice of your choice (pineapple or orange is perfect) 1/4 cup rum 1 teaspoon rum flavoring Decorations/Garnish Fresh mix of seasonal berries (strawberry, blueberries, raspberries) Candied orange and lemon peels Shimmer cake glitter or white powdered sugar optional Instructions: Cake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan. *Sprinkle walnuts over the bottom of the prepared pan; set aside. Or you can sprinkle into the batter. Mix together cake mix, eggs, dark rum, water, oil, and vanilla pudding mix in a large bowl until well combined. (Mix walnuts into batter here or pour batter over walnuts in the pan.) Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool, then invert cake onto a serving plate. Gently prick holes into the top and sides of cake with a toothpick or skewer. Glaze: Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil. Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum and rum flavoring. Drizzle warm glaze over top and sides of cake. Notes: Tips & Tricks The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. I have used Pam and Baker’s Joy with success. Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge. Freezing To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving. 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.

"Caprese Salad Skewers are such a pretty appetizer to make. They are also incredible easy to make and they have a ton of delicious, fresh flavor!" Caprese Salad Skewers Servings – 4 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: Cherry or grape tomatoes Mozzarella balls, or square chunks Fresh Basil Olive Oil 1 cup balsamic vinegar* salt and pepper Directions: Assemble, tomatoes, basil (roll from one end to the other), and mozzarella balls on medium-sized toothpicks. Drizzle with olive oil and sprinkle with salt and pepper. *Balsamic glaze Add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it's done. As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers. Notes: You can also make a larger version but using tomatoes on the vine, fresh mozzarella balls from the deli section of your local supermarket, and fresh basil. Slicing tomatoes and mozzarella into 1/2" thick slices. Place in layering rotation, tomato, basil leaf, and mozzarella slice. Swirl olive oil and balsamic glaze over the top, sprinkle with salt and pepper. "Easy to make and a great additio to any party, holiday or get together. Add them on a platter and bring them to the party!" "So simple yet so sophisticated. A year round staple for all my parties. Definitely cant get this recipe wrong. Perfect 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.

" You only need five simple ingredients to make this easy Oreo dip! Loaded with cream cheese, whipped cream, and crushed Oreo cookies, this sweet dip is perfect for dipping strawberries, nilla wafers, and more. " Cookies N' Cream Dip Servings – 12 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 18 Oreo cookies 8 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla 2 cups whipped cream thawed (Cool Whip or homemade) Directions: Place the Oreo cookies in a zip top bag and use a rolling pin to crush the cookies into small pieces. In a large mixing bowl, use a hand mixer or stand mixer to combine the cream cheese, powdered sugar, and vanilla. Use a spatula to gently fold in the whipped cream. Fold in the crushed Oreos. Transfer to a bowl and serve with your favorite dippers. Notes: Keep chilled until ready to serve and store any leftovers covered in the fridge for up to 3 days. Serve with Oreos, strawberries, apple slices, graham crackers, vanilla wafers, etc. "Sweet dips are perfect for taking to potluck events, summer cookouts, or serving up for an easy dessert!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Creamy mashed sweet potatoes topped with a buttery brown sugar streusel. This holiday side dish will be met with rave reviews." Sweet Potato Soufflé Servings – 12 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Sweet potatoes: 4 medium-sized sweet potatoes*, about 2.75 pounds 1/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs 1/2 cup cream, half and half, or whole milk 4 tablespoons unsalted butter, melted 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt Topping: 1 cup light brown sugar, packed 1/2 cup all purpose flour 1/2 teaspoon ground cinnamon 2 pinches salt 1 cup finely chopped pecans, optional, but highly recommended 4 tablespoons unsalted butter, softened Directions: Sweet potatoes: Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside. Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes. Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish. Topping: Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand). Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown. Notes: *Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary. Make Ahead: Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours. Prepare the topping (do not add it to the sweet potatoes). Cover it tightly and refrigerate for up to 24 hours. Bake: Cover the sweet potatoes with foil (no topping yet) and heat in a 350°F oven for about 25 minutes, until warmed all the way through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for 20-30 more minutes ( un covered), until the topping is golden brown. Nutrition: Calories: 405 cal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 442mg | Fiber: 4g | Sugar: 40g | Vitamin A: 14635IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg "The potatoes are extra creamy and slightly fluffy and the topping is loaded brown sugar streusel, so no marshmallows in this 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 delicious twist on the classic favorite put on everyone's Christmas table or charcuterie board. Add this wonderful sauce to any dish, or spread it over warm buttermilk biscuits straight from the oven. Mmmmm!" Holiday Spiced Cranberry Sauce Servings: 6 1/4 Prep Time: 10 Minutes Cook Time: 10 Minutes Chill Time: 4 Hours Ingredients: 1 cup water 1 1/4 cup sugar 1 12-ounce Package fresh cranberries rinsed and drained 1 tablespoon grated cinnamon 1/4 tsp anise flavoring 1/2 cup cranberry apple juice Instructions: Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Stir in grated cinnamon and cranberry apple juice. Cover and cool completely at room temperature. Spoon sauce into serving dish and chill for 4-6 hours. Garnish with a slice of orange, anise flower (optional) and apple slices. "This recipe can be easily doubled or tripled. Also great for canning and gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like the old lunch box cookie dunkers! You know what they are..." Confetti Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cookies 1 - 15.25oz package confetti or birthday cake mix 1/2 cup vegetable oil 2 large eggs Mix-ins or toppings: 1/2 cup white chocolate chips colored sprinkles Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Sprinkle with colorful jimmies (sprinkles). Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Notes: Want to add a little chocolate to your cookies: Melt 1 cup of milk or white chocolate chips with 1 tablespoon of butter in the microwave on 20 second intervals. Stir to smooth out chocolate. Continue the steps until chocolate is completely melted. Dip half of a side of each cookie lay on parchment paper and sprinkle with colored sprinkles if desired. "If you loved that old lunch box snack Mom used to pack... You know the one with the vanilla cookies that you dunked into sweet frosting,.. You will love these cookies!" 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 three-ingredient no-bake recipe that uses sugar cookies, cream cheese and white chocolate plus, sprinkles as an option." Sugar Cookie Truffles Servings – 18 Prep Time – 15 Minutes Chill Time – 30 Minutes Ingredients: 2 cups or 12 sugar cookies about 2 1/2 in diameter 4 tablespoons cream cheese , room temperature 2 cups white chocolate melting wafers , chips or candy melts Sprinkles for decoration Instructions: Line a cookie sheet with parchment paper and set aside. Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes. While the truffles freeze, melt white chocolate in a medium bowl according to instructions. See notes below for tips on melting chocolate. Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week or in the freezer for up to one month. Notes: Freezing cookie truffles: Truffles can be frozen up to a month in advance. I suggest dipping them in chocolate before freezing for storage. Layer them between sheet of parchment paper in an airtight container. Defrost them in the refrigerator before serving. "So perfect for Christmas! Using good sugar cookies is definitely key for making good sugar cookie truffles!" 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 Delicate. Thin. Crispy. Wafer like. This is how I would describe this classic, authentic Italian cookie! This easy, simple, no butter recipe can be flavored with vanilla, anise, or even chocolate. Your search for the perfect pizzelle recipe is over! Pizzelle are a tasty way to celebrate any holiday, although they are traditionally made at Christmas. They are also the perfect addition to a Christmas cookie box. " Pizzelle Servings – 30 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder pinch salt 3 eggs room temperature 1/2 cup sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoon anise extract Instructions: Preheat pizzelle iron. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 2-3 minutes). Add sugar. Continue to whisk until well thickened, about 3-4 minutes. Add the oil and extracts. Mix well together. Slowly add the flour mixture at low speed until well combined -the dough will be soft and sticky. Drop 1 tablespoon of batter on hot pizzelle press. You can also use a small cookie scooper. Close lid and cook 30 - 45 seconds or until slightly golden. Remove from the press with the help of a fork. Transfer to flat surface or mold into the desired shape, or leave flat to harden. Notes: Special Equipment needed to make this recipe is a pizzelle iron. To make chocolate pizzelle use 1 cup all-purpose flour sifted with 1/4 cup unsweetened cocoa powder. Omit the anise extract. Nutrition: Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg " Thank you for your recipe using oil instead of butter. It will be more cost efficient as butter prices have sky rocketed! I just bought a new pizzelle maker and look forward to using your recipe. " 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 Peanut Butter Blossoms " Peanut Butter Temptations are Peanut butter cookie dough stuffed with a mini Peanut Butter cup, baked in a mini muffin pan to create a little chocolate peanut butter tart. Perfect for using up leftover Halloween candy!" Peanut Butter Temptations (Peanut Butter Blossoms) Servings – 18 - 3 Dozen Cookies Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 36 miniature chocolate covered peanut butter cups, unwrapped Directions: Preheat oven to 375 degrees F. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans. Notes: You can also make them if you do not have a mini muffin tin. Roll dough into a 1" ball, roll ball in a little extra sugar and place on cookies sheet 2" apart. They will spread some. Once cookies are removed from the oven, immediately press a peanut butter cup into the center of each cookie. Let cool to set before moving cookies from sheet pan. (see picture options below.) Nutrition: Total Fat 14g | Saturated Fat 6g | Cholesterol 25mg | Sodium 241mg | Total Carbohydrate 28g | Dietary Fiber 1g | Total Sugars 20g | Protein 5g | Calcium 25mg | Iron 1mg | Potassium 123mg "These Peanut ButterTemptations are the most requested cookie during the holiday season. They have been in my family for generations, these are just one of the modern adjusted recipe. And only the shape took an ajustment adding a little more ease to making these delicious cookies!" 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

" Hershey kisses roses are perfect for Valentine's Day! It is cheap and super easy to make. I got my supplies from Walmart and Dollar Tree, but you can find them at any craft stores too." Hershey kisses roses are perfect for Valentines Day, Mother's Day, or just becuase!! It is a wonderful, cheap and super easy gift to make. You can purchase the supplies from your local Walmart and Dollar Tree, but you can also find them at any craft store as well. I have made so many of these over my years. They are great for the kids to make as little teacher appreciation gifts or as a fundraiser (that's how it all started for me.) It all started when I had to raise money for my Majorette letterman jacket in high school. There are so many things that you can use to make these. Use your imagination and play with your creativity! Time to get crafty! 🌹💐 Materials: Hershey’s Kisses any flavor of your choice Filler paper, colored cellophane, tissue paper, or even scrap fabric pieces will work, cut into 3 1/2" x 3 1/2" squares Floral tape in green Wired green leaves Wood dowels, BBQ skewers or floral sticks Glue dots or double-sided tape, optional Directions: Step 1: Pull out the white paper from the top of the candy. It may pull out easily or it may tear off. Just make sure no paper is showing at the top. If the foil gets loose around the top of the kiss – just push it back together. OR you can snip off the excess piece. Step 2: Use the glue dots or double-sided tape to attach the bottom of the kisses together. Wrap the doubled kisses with a square piece of cellophane (about 3 1/2″x3 1/2″), drawing the edges together at the bottom (where the stem will start). Step 3: Insert the stick into the base of the rose to create the stem. (Be careful not to push the stick into the Hershey’s Kiss. Wrap the cellophane tightly around the stick. Use the floral tape to secure the rose to the stem and continue taping down the stem. Wind the tape diagonally down the stem. Step 4: Add in some leaves as you are winding and wrapping the tape. I used 1-2 per stem and placed them near the rose but you can place them anywhere and as many as you choose along the stem. Finish wrapping the floral tape along the length of the stem. Cut the tape and press tightly to make sure the tape doesn’t come off. Step 5: Lay roses in a layering pattern on a few sheets of tissue paper, add in faux babies breath, and wrap with a silk ribbon. Add a personalized tag to make a bouquet gift. If making single stems, add a ribbon and sweet tag to the middle of the stem. Or, wrap each single rose in a piece of tissue paper or cellophane paper, wrap with a ribbon and tie with a sweet messaged tag. Notes: You can place rose stems in a vase, or cut down and place in a mini pot. You can even make single rosettes to give away individually as favors for a party, friends or co-workers. "Kiss Roses are a simple and sweet craft to make for Valentine’s Day. I was introduced to making these many years ago when a friend of mine was going through a rough pregnancy. I decided to make this special gift to bring her while she was in the hospital. So they definitely have special meaning to me!"

"T his cute Candy Bouquet is the perfect gift for a friend, teacher, or loved one for any holiday or occasion... even just because! " Looking for a delightful gift for your chocolate.candy-loving friend or family member? Look no further than the Candy Bouquet! This unique, impressive and easy to make arrangement is the perfect mix of sweet treats and artistic flair. You can use your creativity and knowledge if the recipients favorites to create a one of kind edible arrangement that is sure to be appreciated. Whether it’s meant to celebrate a special occasion or just as a surprise treat, this candy bouquet will deliver sweetness in every bite. The vibrant colors and textures make it visually appealing as well; giving off an irresistible charm. Surprise your loved ones with this impressive candy bouquet today! Let's get crafting! 🍭🍫🍬 Materials: 4 Large Movie Box Candies Wooden Skewers Hot glue gun Tape Assorted Candy - regular, minis, fun size bars, any kind of individually wrapped candies. Styrofoam ball or square Piece of cardboard for the base Directions: Step 1: Candy Bouquet Vase Begin by hot gluing the boxes of candy together in a square. Alternate the overlap so it makes a square with the boxes. Step 2: Hot Glue Base to Candy Bouquet Now add some hot glue to the base of the candy boxes. Then press the cardboard base on the hot glue and allow it to cool. This can be cut from any cardboard box, a few cereal box layers or from chipboard. Step 3: Styrofoam in the Base Use a hobby knife to cut the styrofoam ball down to fit inside the candy bouquet base. A smaller foam ball would have worked better, but this was what I had on hand. Step 4: Create Candy Flowers Now make candy "flowers" using pieces of candy and the wooden skewers. Pick a variety of candies that are brightly colored and different sizes. Fun size bars are great for this. Use candy that is your recipients favorite! To make an even grander bouquet, add more styrofoam inside the vase so the "flowers" can poke up even higher! Use clear tape to attach the candy to the skewers...rather than piercing the candy with the wooden stakes like feral vampires. Stick the wooden skewer "flowers" into the styrofoam at the base of the candy bouquet vase. Then fill the inside of the vase with a sweet treat like kisses and hugs. Finish it off by taping some kisses around the top of the candy bouquet vase. Tie candy box vase with a ribbon, add card or tag and you now have a great little gift for giving! "This cute Candy Bouquet is the perfect gift for a friend, teacher, or loved one for any holiday. I would love to get this as a gift any day of the week, so don't let a holiday be a hinderance!"

Light, healthy and super easy… Yet absolutely delicious! Lemon Pepper Tilapia Servings – 2 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 4 Filets Tilapia, or fish of your choice 1 tsp Garlic Powder 1 tbsp Ground Pepper 1 Large Lemon Pinch Salt Butter Cooked rice or riced cauliflower, optional Instructions: Heat frying pan on medium-high heat. Melt a pat of butter in pan (or use cooking spray) Season fish filets on both sides with pepper, garlic, and salt. Place fish in pan, sear. Turn heat to medium-low. Squeeze in lemon juice and add two pats of butter. Cook fish on each side for 5-8 min. Remove from pan, let rest for 2 min. Place over a bed of rice, riced cauliflower and or mixed vegetables. If you are on a Low Carb diet, lay over stalks of roasted asparagus , sautéed mixed vegetables , or salad! CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Creamy chocolate truffles to tickle anyone's tastebuds! This is such an easy delicious treat to make and a great addition to lunch boxes and gift giving!” Oreo Truffles Servings: 33 Prep Time: 1 0 Minutes Chill Time: 20 Minutes Ingredients: 38 Oreo cookies any flavor 8 oz cream cheese room temperature 1 cup chocolate melting wafers or candy coating 1 cup chocolate or white chocolate melting wafers, extra melted chocolate for optional drizzle decorations oreo crumbs, mini chocolate chips, sprinkles, crushed peppermint, or chopped nuts, optional Instructions: Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs. Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add cookie crumbs and mix until well combined. Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes. Place the chocolate wafers (or candy coating) in a small microwave safe bowl. Melt according to instructions on packaging. Remove the balls from the freezer and dip the balls into the melted chocolates. Make sure you cover the balls completely in chocolate. Use a fork to shake the excess chocolate off the coated truffles. Place the dipped balls back on the baking tray with parchment paper or wax paper. Decorate with a drizzle of chocolate, additional crushed Oreos, mini chocolate chips. sprinkles, crushed peppermint or crushed nuts, if desired. Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour until coated becomes solid. "Keep stored in an airtight container in the refrigerator. Keep stored in an airtight container in the refrigerator. The Oreo truffles will keepin the fridge for up to 3 weeks. You can also freeze the truffles for up to 2 months. Use a holiday decorated bag, tin or box lined with wax paper. Truffles make great gifts for hostesses, teacher of your favorite Valentine!" 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.

"Soft and sweet Valentine sugar cookies are the perfect way to say I love you! They are super simple and make a great treat for gifting." Sugar Cookies (Cut Out Version) Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Cookies 3/4 cup unsalted butter softened 1 (8-ounce) package cream cheese, softened 1 cup granulated sugar 1/2 cup powdered sugar 1 teaspoon almond extract 1 egg 2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting 4½ cups powdered sugar 1/3 cup unsalted butter softened 1/4 cup milk plus more as needed 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract food coloring of choice Instructions: Preheat the oven to 375 degrees F. Lightly grease a cookie sheet and set aside. To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy. In a medium bowl, combine flour, baking powder and salt. Add dry ingredients to the creamed mixture and stir until a soft dough forms. Roll out dough on a lightly floured surface to about ⅜ inch thick (roll thinner dough for a more crunchy sugar cookies). Cut with cookie cutters and bake for 9–12 minutes on the prepared cookie sheet. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool. To make frosting, mix all ingredients in a medium bowl with a hand mixer. If too thick, add a little more milk. Frost cookies, decorate with sprinkles or colored sugars and let set before storing. Notes: Make Ahead: You can prepare the dough as directed, cover tightly, and store it in the refrigerator  for 1–2 days before baking. Store baked cookies in an airtight container at room temperature for up to 5 days. Frost right before serving. Want to make cookie pops? Roll out dough to 1/2" thick. Once you have cut out your cookie shape, place on pan, slide in a lollipop stick into the bottom of your cookie before baking. Bake as normal adding 2 minutes due to thickness change. Nutrition: Calories: 260 | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 54mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 33g | Calcium: 13mg | Iron: 1mg "My ALL-TIME favorite Sugar Cookie recipe!! Mom made these throughout my childhood. Gave them away as gifts and was always complimented on how delicious they were. I have tweaked the recipe and frosting slightly to make it my own, and well... they are equally as good with a slightly different flavor! These homemade sugar cookies are so soft and have the best, creamy frosting with hints of almond. They can’t be beat!" 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.

"Irish cream cheese sugar cookies are a perfectly soft, melt-in-your-mouth cutout cookie! They are easy to make and fun to decorate. Cream cheese gives them a great flavor and they really hold their shape. These pillowy soft cookies will make you question why you’ve ever made any other type of sugar cookie." Irish Cream Cheese Sugar Cookies (Cut Out Version) Servings – 36 Prep Time – 10 Minutes Cook Time – 8 Minutes Ingredients: Cookies 1 cup sugar 1 cup butter softened 3 ounces cream cheese softened 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg yolk 2 1/4 cups all-purpose flour 1/2 teaspoon salt Frosting 1/4 cup Bailey's Irish Creamer plus more as needed 1/2 cup butter 2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla extract 1/3 teaspoon salt Food coloring or coloring paste of choice Sprinkles, colored sugars and decorations of choice Instructions: Cookies In a large bowl or the bowl of a stand mixer, beat together the sugar, butter, and cream cheese until well blended. Add the almond extract, vanilla extract, and egg yolk, and mix until combined. Add the flour and salt, and mix to form a soft dough. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for at least 2 hours, until firm. When ready to bake, preheat the oven to 375. Line 3 baking sheets with parchment or silicone liners. Roll the dough out on a lightly floured surface to 1/4 inch thick. Cut the dough into desired shapes with cookie cutters, placing one inch apart on prepared baking sheets. Bake 8-10 minutes, until light golden brown around the edges. Let cool completely before frosting. Frosting To make frosting, mix all ingredients in a medium bowl with a hand mixer. If too thick, add a little more creamer. Frost cookies, decorate with sprinkles or colored sugars and let set before storing. Nutrition: (Based on cookies only) Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Calcium: 6mg | Iron: 1mg "Second ALL-TIME favorite Sugar Cookie recipe!! I came out with this recipe in my adult years one St's Patrick's Day weekend. I started to experiment with Mom's old recipes and made this one my own. I started giving them away on cookies trays, making them for the kids teachers and school events, church bake sales and so much more... they are equally as good as Mom's with a slightly different 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.

"Super easy and delicious NO ROLL Sugar Cookies with a delicious frosting. No rolling pin needed for these – just drop and bake! I have so many favorite cookie recipes, but this one is by far the simplest!" Drop Sugar Cookies Servings – 24-48 Prep Time – 10 Minutes Cook Time – 8 Minutes for soft, 10 Minutes for crunchy Ingredients: Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Frosting 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 cup milk Food coloring of choice, optional Sprinkles, colored sugars and decorations of choice, optional Instructions: Cookies Preheat the oven to 375 degrees F. Stir flour, baking soda, and baking powder together in a small bowl, set aside. Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in egg and vanilla. Gradually blend in flour mixture. Roll dough into walnut-sized balls and place 2 inches apart onto un-greased baking sheets. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Glaze if desired. Frosting To make frosting, mix all ingredients in a medium bowl, adding a tablespoon at a time of milk to thicken to desired texture. If too thick, add a little more milk. Frost cookies, decorate with candy sprinkles, sanding sugar, or colored sugars and let set before storing. Notes: Add chocolate candies to your cookies before baking. Add them by pressing them individually to the top of each cookies once placed on the cookie sheet. These cookies make great gifts when stacked in a tub bag and tied with ribbon and matching tag. See picture below. Nutrition: Calories 86 | Fat 4g | Saturated Fat 3g | Cholesterol 14mg | Sodium 60mg | Carbohydrate 12g | Dietary Fiber 0g | Sugars 6g | Protein 1g | Calcium 6mg | Iron 0mg | Potassium 11mg "I may be slightly obsessed with Sugar Cookies. Especially this recipe since it's so versatile. You can top them with M&M's, sprinkles, colored sugars, or frosting! Anything your heart desires. They are probably my favorite cookie of all, and I’m sure it has to be because there is a nice layer of delicious frosting on top. It may be the kid in me, but I simply LOVE a delicious and soft cookie covered in frosting and sprinkles!" 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 4th of July Firework Pops! "Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!" Fun for kids to make!" Cake Pops Servings – 24 Prep Time – 40 Minutes Freeze Time – 20 Minutes Ingredients: 24 lolly pop sticks 15 ounce box cake mix (flavor of your choice), cook according to package directions in a 9×13" pan 10 ounce package dark chocolate melting wafers 10 ounce package white chocolate melting wafers Buttercream Frosting - to mix in with baked cake You can also use a canned frosting if you are not comfortable making your own. I do this from time to time to save money and or time! 1 stick salted butter , softened 2-2 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 Tablespoon heavy cream or milk Sprinkles, jimmies or other desired decorations, optional Directions: Buttercream Frosting In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point. Cake Pops In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled completely before crumbling). Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together. Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes. Dip in chocolate Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate microwave safe bowls. Begin by heating for 30 seconds and then stirring. Dip each lolypop stick into chocolate and insert into cake ball. Proceed to dip each pop into the chocolate. Once coated, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess. Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate. Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place. Notes: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier. Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them. After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate. Discard any brown edges of the cake before crumbling. Nutrition: Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 36mg | Sugar: 15g | Vitamin A: 101IU | Calcium: 1mg "Cake pops are s versitle! They can be for any occasion, holiday or even just a sweet jsut because. Play with your food the flavor combinations are endless!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A wonderful and easy recipe. Big hit in my home, part of our weekly meal plan. Add sliced black or Spanish olives or pickled jalapeños and a side of salsa for a zesty version!" Nachos Servings – 4 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 pound ground beef or ground turkey 2 roma or garden tomatoes, finely diced salt and pepper to taste 2 cups shredded lettuce 2 cups shredded cheddar or Mexican cheese 1 (16 ounce) can refried beans 1/4 cup water 3 Tablespoons cumin 2 Tablespoons garlic powder 1 (14.5 ounce) package tortilla chips 2 fresh avocados, mashed 1 cup sour cream Taco sauce for garnish, optional 1 jalapeno pepper, sliced (optional) Directions: In medium frying pan pour in refried beans, water and tablespoon of cumin. Stir until smooth over low heat. In a large frying pan, brown ground beef or turkey (I use turkey), season with cumin, garlic, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease (if using beef). Arrange 1/2 the chips on a platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, drizzle with optional taco sauce and jalapeño peppers. Repeat with a second layer. Sprinkle tomatoes, shredded lettuce. Serve immediately with sides of sour cream and mashed avocado. Notes: Add salsa, sliced black and or Spanish olives. Nutrition: Calorie s829 | Fat 52g | Saturated Fat 20g | Cholesterol 119mg | Sodium 846mg | Carbohydrate 58g| Dietary Fiber 8g | Sugars 2g | Protein 34g | Vitamin C 7mg | Calcium 486mg | Iron 5mg | Potassium 594mg CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Classic Homemade Beef Stew that Mom used to make. This   recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best." New England Beef Stew Servings – 6 Prep Time – 15 Minutes Cook Time – 2 Hours 30 Minutes Ingredients: 2 lbs beef chuck roast cut into 2-inch chunks, excess fat removed 1 teaspoon salt 1/2 teaspoon coarsely black pepper 2 Tablespoon all-purpose flour 2 Tablespoon olive oil 1/2 yellow onion chopped, large 4 garlic cloves minced 2 Large carrots, cut into 2-inch chunks 2 yukon gold potatoes diced into 2-inch pieces 2 cups beef broth 1/4 cup tomato paste 1 Tablespoon worcestershire sauce 1 bay leaves 2 teaspoon thyme or parsley leaves to garnish Directions: Preheat oven to 325°. Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides. Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside. Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm with crusty Italian/French bread. Notes: You may add an additional 1-2 cups of water or more broth if you like to have more broth on your stew. You can also add in 1 cup of frozen peas if desired. Nutrition: Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg "This simple and healthy beef stew recipe can easily be made in an instant pot, slow cooker, in the oven, or on a stovetop." 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.

Only 3 Ingredients " These 3-ingredient peanut butter cookies are a favorite go to cookie to make. Sprinkle a pinch of sugar on cookies before baking, if desired for an extra something. " Easy Peanut Butter Cookies Servings – 12 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 cup creamy or chunky peanut butter 1 cup white sugar 1 large egg 1 teaspoon vanilla, optional 1/2 cup chocolate chips, optional Instructions: Preheat the oven to 350 degrees F. Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Add in optional chocolate chips, mix to combine. Roll mixture into 1-inch balls and place 1 inch apart on an un-greased baking sheet Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Nutrition: Calories 394 / Total Fat 23g / Saturated Fat 5g / Cholesterol 31mg / Sodium 209mg / Total Carbohydrate 42g / Dietary Fiber 3g / Total Sugars 37g / Protein 12g / Calcium 23mg / Iron 1mg / Potassium 291mg "Add Chocolate Chips and these taste just like the loved Peanut Butter Cups candy we all love!" 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.

"At first glance, you’d probably agree that these cookies don’t look particularly basic, even without catching a peek at the inside. They’re thicker and bigger than your average cookie!" Chocolate Peanut Butter Stuffed Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package yellow cake mix 1/4 cup vegetable oil 1/4 cup creamy peanut butter 2 large eggs 24 Thin or regular sized peanut butter cups, the thicker the more chocolately Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, peanut butter and eggs together in a large bowl until it comes together as a dough. Form dough into 1-inch balls, flatten slightly and add a peanut butter cup, roll dough around cup covering chocolate completely. Place 2 inches apart on un-greased baking sheets. Bake in the preheated oven, about 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. "If you love peanut butter cups, you are going to love these cookies. Perfect portion after a delicious meal. Great served with a cup of coffee, tea or hot chocolate. Stack in cellophane and tie with a ribbon for gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Peanut butter cake mix cookies come out soft, chewy, and irresistible with just the right touch of peanut butter flavor. Roll in sugar before baking for a glittery cookie! " Soft & Chewy Peanut Butter Cookies Servings – 20 Prep Time – 5 Minutes Cook Time – 10-15 Minutes Ingredients: 1 cup creamy peanut butter 2 large eggs 1/2 cup vegetable oil 15.25 ounce yellow or chocolate cake mix 1/4 cup granulated sugar for rolling cookies Instructions: Preheat the oven to 350F. Line 2 large baking trays with silpat baking mats or parchment paper. Add the peanut butter, eggs, and oil to a large bowl. Use a handheld electric mixer to beat until well-combined. Add the cake mix, and beat until it forms a thick cookie dough. To shape the cookies, roll about 2 tablespoons of dough per cookie into a ball. Roll in granulated sugar. (I used two a 2 tablespoons cookie scoop for each cookie.) Arrange the balls on the prepared baking sheets, leaving a couple inches between each dough ball. Use a fork to make a cross-hatch pattern on the top of each cookie, slightly flattening the cookies as you do so. Bake until the cookies are golden along the outside and on the bottom, about 12 to 15 minutes, rotating the trays once halfway through. Let the cookies cool completely before removing them from the trays. Nutrition: Serving: 1 cookie | Calories: 212cal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 19mg| Sodium: 220mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Calcium: 55mg| Iron: 1mg "Use a chocolate cake mix to make them a chocolatey peanut butter cookie! 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.

"A delicious hearty soup made with extra dinner left overs!" Ham & Sweet Potato Soup “Anytime I make a big family dinner and there is a lot of the protein and veggies left over... I make a soup by adding a few extra ingredients I have in the pantry. You would never know it wasn't an intentional recipe... Shhh that will be our secret!” Prep Time - 25 Minutes Cook Time – 1 & 20 Minutes Hour Total Time - 1hr 45 mins Ingredients: 1 1/2 pounds cooked ham 4 sweet potatoes peeled and cubed 1 pint of mushrooms, cleaned and sliced with stems 1/2 large sweet onion, diced 1 large clove garlic, minced 2 13.75 cans vegetable broth 1 12-15oz can diced tomatoes 1 10oz bag frozen vegetable mix of corn, carrots and green beans 1/4 cup fresh parsley, chopped 2 cans of water, use broth cans 1 10oz package of star, alphabet, or rotini pasta Salt and pepper to taste 2 cubes of chicken or beef bullion 3 Tablespoons butter Instructions: In a large sauce pan or dutch oven, melt butter add cubed sweet potatoes and onion with a pinch of salt. Sauté over medium heat until tender. Lower heat to low medium. Add in minced garlic, mushrooms and ham. Sauté for 8 minutes. Add in frozen vegetables, diced tomatoes with liquid, broth, water and bullion cubes. Cook for 1 hour on simmer-low. Stirring occasionally. Add in pasta, stir and cook for an additional 20 minutes. Stir in parsley. Serve with crusty Italian or French bread. "This soup is perfect for a cold day (or any day for that matter!), grab your big hunny, a blanket for two and a favorite movie and snuggle up to this delicious bowl of soup that will warm your souls." 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.

" Mexican pizza recipe layers my specially seasoned ground beef or turkey and refried beans between two crisp tortillas. Top with salsa, cheese, tomatoes, and jalapeño for incredible flavor in every bite! " Mexican Pizza Servings – 4 Large or 6 Small Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 pound ground beef or turkey, I use turkey 1 medium onion, diced 1 clove garlic, minced 1 Tablespoon chili powder 2 Tablespoon ground cumin 1 teaspoon paprika Salt and Pepper 1-16oz can refried beans, I use reduced fat 8-10" flour tortillas 1 cup salsa 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 2 green onions, chopped 2 tomatoes, diced 1/4 cup thinly sliced jalapeño pepper, optional 1/2 cup sour cream, optional Directions: Preheat the oven to 350 degrees. Coat 2 pie plates or parchment paper 2 baking sheets with non-stick cooking spray. Place ground beef or turkey, onion, and garlic in a skillet over medium heat. Cook until beef/turkey is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper. Lay one tortilla on baking sheet or in pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, add shredded cheese (optional) and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes. Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one. Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces. 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 "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 Peanut Butter Blossoms are made with a cake mix, peanut butter and a peanut butter filled heart smack dab in the middle. The easiest way to make Peanut Butter Blossom Cookies for sweetheart holiday!" Valentine's Peanut Butter Blossom Cookies Servings – 24 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 pkg. yellow or red velvet cake mix 1 cup peanut butter 1 teaspoon vanilla extract 1/3 cup butter softened to room temperature 1 egg 24 Heart peanut butter filled candies, unwrapped 1/2 cup coarse sanding sugar, colors of choice Instructions: Preheat oven to 350°. Prepare a cookie sheet by lining with a silicone mat or parchment paper or lightly greasing it with non-stick cooking spray. Place sanding sugar in a small bowl and set aside. In a large mixing bowl, add the cake mix, peanut butter, vanilla, butter and egg and mix with an electric mixer for 1-2 minutes or until well blended. Scoop the dough with a cookie scoop and roll into 1" balls. Roll each dough ball in the sugar and place on the cookie sheet about 2 inches apart. Bake for 10 minutes or until edges barely begin to brown. Press one peanut butter heart into the center of each ball, barely flattening the dough. Cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely. Chocolate will set back up within an hour. Box up and give to your sweetheart! Nutrition: Calories: 198kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 89IU | Calcium: 61mg | Iron: 1mg "I’ve always loved Peanut Butter Blossoms, but just recently figured out I could make them a cake mix which makes them even easier to make than normal. You only need a few ingredients to make these delicious cookies and no one will ever even know that you cheated a little bit!" 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.