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“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.

"Unlike a real cake, a diaper cake isn't edible. It's a cake-shaped structure built out of diapers and covered in decorations like flowers, useful baby items or stuffed animals. It usually has two or three tiers that are wrapped in ribbon to resemble icing on a cake." Materials: Cardboard or pretty round tray of your choice for your base Double-sided tape Rubber bands Scissors Twine Washi tape Paper towel tube or baby bottle Scotch tape Ribbon 50 size 2, 3 or 4 diapers Embellishments, optional other baby items such as binkies, bottles, travel size bottles of baby lotion, wipes, wash clothes etc. Directions: Roll one diaper up and secure it with a small rubber band. Repeat for all of the diapers. Place a heavy bottle of baby lotion, shampoo, or baby bottle in the center of your cake base. You can also use an empty paper towel or wrapping paper tube. Begin making a layer of rolled up diapers all the way around the bottle. Secure all of the individual diapers together with one large rubber band all the way around the outside. I suggest making the base layer three diapers deep, but use as many as it takes to fill up the entire cake base evenly. Make the second layer on top of the first and decrease the size by at least one round of diapers. Repeat for the third layer and any additional layers you want to add if necessary. Once your diapers form the shape of a tiered cake, you’re ready to decorate! Wrap ribbon around the cake layers to hide the rubber bands. Add in your embellishments as you see fit. "They are one of my favorite gifts to take to a baby shower because they double as a decoration. A diaper cake can be the fun focal point of baby shower decorations. It’s really fun to decorate a diaper cake to match the party theme. Plus they’re a handy gift that you know every new mom will be able to use."

" My Easy Lasagna Recipe to be the perfect dinner whether you’re looking for a regular weeknight meal or entertaining dinner guests. It’s even better served with Garlic Knots and a Salad ! " Lasagna Servings – 6 Large or 8 Small Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1 tablespoon vegetable oil 1 medium onion, chopped 3 – 4 teaspoons minced garlic 2 tablespoons fresh basil 2 tablespoons fresh parsley Salt and Pepper 6 cups your favorite Marinara sauce 1 pound beef or turkey, browned and grease drained 1 pound pork, or Italian ground sausage, browned and grease drained 16 ounces ricotta or whipped cottage cheese 1 cup shredded Parmesan cheese 2 cups shredded Mozzarella cheese 1 package lasagna noodles, no boil noodles Parmesan cheese, to taste Directions: Preheat oven to 350 degrees F. In a large pan over medium heat, brown beef or turkey, sausage, onions and minced garlic. Cook until browned and no longer pink in color. Drain off excess grease. Add 4 cups of sauce meat and simmer for 10 minutes. In a bowl, combine Parmesan cheese, ricotta or whipped cottage cheese and basil. add in a dash of pepper. Mix well and set aside. In a 9×13 pan, spread 1 cup of the plain marinara sauce on the bottom. Layer with lasagna noodles and then spread 2 cups of meat sauce mixture on top of the noodles. Add a 1/2 cup of shredded mozzarella cheese and then 1/4 of the ricotta mixture. Add another layer of noodles, followed by a 1 cup meat sauce mixture, another 1/2 cup of shredded mozzarella and another 1/4 cup of the ricotta mixture. Repeat the last step one more time. Top with the last layer of noodles, spread remaining ricotta mixture and cover with remaining marinara sauce. Sprinkle last 1/2 cup of mozzarella cheese over the top. Bake for 25-30 minutes. Let set up for 5-10 minutes before serving. Slice and serve with parmesan cheese, side salad and garlic knots. Nutrition: Calories: 378cal / Carbohydrates: 12g / Protein: 27g / Fat: 25g / Saturated Fat: 11g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 9g / Trans Fat: 0.5g / Cholesterol: 85mg / Sodium: 1067mg / Potassium: 657mg / Fiber: 2g / Sugar: 6g / Vitamin C: 9mg / Calcium: 280mg / Iron: 2mg "This Easy Lasagna Recipe is a best-loved classic. With no bake noodles and a delicious sauce you know it’s going to be a hit! Try adding pepperoni slices to make it a pizza lasagna, or add in some fresh spinach between the layers. Always play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Lasagna Rolls are everything you love about lasagna, but even EASIER! Individual portions make a great lunch or weeknight dinner. Add spinach for a switch up!" Lasagna Rolls Servings – 9 Rolls Prep Time – 20 Minutes Cook Time – 40 Minutes Ingredients: 1 package lasagna noodles 1 tablespoon of oil 1 medium onion 2 teaspoons minced garlic or 2 teaspoons garlic powder 1 lb. ground beef, Italian sausage or turkey, browned Salt and Pepper 16 oz ricotta cheese 3 tablespoons fresh parsley or basil, chopped 2 eggs 1/4 cup parmesan cheese 1 teaspoon garlic powder, (in addition to above garlic) 1 teaspoon salt 1/4 teaspoon pepper 2 cups shredded mozzarella cheese divided 32 oz marinara sauce Directions: Preheat the oven to 350 degrees. Coat a 9x13 glass casserole dish with non-stick cooking spray. In a large sauce pot cook noodles according to directions on the box. Adding 1 tablespoon of oil (so the noodles won't stick together). Drain and lay flat on wax paper to cool. In a large pan over medium heat, brown beef, sausage or turkey, onions and minced or powdered garlic. Cook until browned and no longer pink in color. Drain off excess grease. Add in 2 cups of Marinara sauce, simmer for 10 minutes. In a medium bowl, combine the ricotta, eggs, parmesan, 1 teaspoon garlic powder, salt, pepper, chopped basil or parsley and 1 cup of mozzarella cheese. Spread 1 cup of Marinara sauce in the bottom of a 9 x 13 baking dish. Spoon the ricotta mixture over the surface of each noodle, spreading about ¼ inch thick. Add in a layer meat sauce mixture and gently roll up each noodle and place it in the prepared baking dish. Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese. Bake for 35-40 minutes, or until the cheese is melted and bubbly. Notes: Cover leftovers with aluminum foil or put them in an airtight container and store them in the fridge. They will last 3-4 days. Nutrition: Calories: 696 cal / Carbohydrates: 68g / Protein: 38g / Fat: 29g / Saturated Fat: 17g / Cholesterol: 156mg / Sodium: 1392mg / Potassium: 860mg / Fiber: 4g / Sugar: 7g / Vitamin C: 13.5mg / Calcium: 562mg / Iron: 3.7mg. "Omit the ground beef, sausage or turkey and replace it with fresh spinach before rolling for a veggie lasagna. You can even add in other vegetables you enjoy." 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 super easy Crab Stuffed Salmon is made with tasty salmon fillets and a homemade cream cheese and crab meat filling. " Baked Stuffed Salmon Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 4 salmon fillets, (each fillet should weigh about 5 to 6 ounces) salt and fresh ground black pepper, to taste 8 ounces crab meat or imitation crab meat, drained well and finely chopped 4 ounces cream cheese, softened 1 sleeve of butter crackers, crushed finely 2 cups cheese crackers, crushed finely 1 stick of butter, melted 4 cloves garlic, minced 1 whole egg, lightly beaten 2 tablespoons chopped fresh parsley 1 teaspoon old bay seasoning cooking spray, for topping chopped fresh parsley, for garnish Directions: Preheat oven to 425˚F. Line a baking sheet with parchment paper or use a 9x13" baking dish sprayed with Non-stick cooking spray, set aside, Arrange salmon fillets on top of parchment paper or in baking dish and season with salt and pepper. Turn each filet on its side, and pinch ends closed holding together with a toothpick. Set aside. In a small sauce pan over low heat, melt stick of butter, minced garlic and parsley. In a mixing bowl combine chopped crabmeat, crushed crackers, cream cheese, egg, and old bay seasoning. Pour in melted butter; mix and stir until thoroughly combined. Stuff the center of salmon fillets with the prepared crabmeat filling. Bake for 18 to 20 minutes, or until salmon is cooked through, and internal temperature registers at 130˚F. Remove from oven. Garnish with parsley. Serve with a side salad or steamed asparagus . Nutrition: Calories: 391 cal | Carbohydrates: 7 g | Protein: 43 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 174 mg | Sodium: 682 mg | Potassium: 921 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 20 mg | Calcium: 100 mg | Iron: 2 mg "The perfect dish for a fancy occasion, this super easy Stuffed Salmon is made with tasty salmon fillets and a homemade creamed cheesy and crab meat filling. Make it once, and you’ll want to make it every week!" "This stuffing is also great to make baked stuffed shrimp, side dish to Scallops Milano or event mushrooms." 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 have not yet tried Pastina, you are missing out on the ultimate Italian 🇮🇹 comfort food. Pastina is also known as “Italian Penicillin ” because of its healing properties." Pastina Servings – 4 Prep Time – 5 Minutes Cook Time – 12 Minutes Ingredients: 4 cups chicken broth 1 cup water pinch of salt pepper to taste 1 ½ cup pastina 2 tbsp butter ⅔ cup Parmigiano Reggiano, you can measure with your heart here ❤️ Fresh parsley, chopped (optional) Directions: Add the broth and water to a medium pot, along with a pinch of salt. Let it come to a boil, add in the pastina and cook until the pasta is fully cooked, slightly al dente. Once the pastina is cooked, stir in the butter and the freshly grated parmesan cheese. Add a dash of pepper. Serve in a bowl with a pat of butter and sprinkle with extra grated parmesan cheese. Serve the pastina hot and enjoy! Buon appetito! 🇮🇹 Nutrition: Calories: 373cal / Carbohydrates: 48g / Protein: 22g / Fat: 11g / Saturated Fat: 6g/ Polyunsaturated Fat: 0.3g / Monounsaturated Fat: 3g / Trans Fat: 0.2g / Cholesterol: 26mg / Sodium: 404mg / Potassium: 17mg / Fiber: 2g / Sugar: 2g, / Calcium: 201mg : Iron: 2mg " This simple and traditional Italian dish is perfect for a comforting and quick 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.

"These Easter nests with colorful mini eggs are such a cute cookie or edible decoration for your Easter table!" Easter Birds Nest Cookies Servings – 10 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups miniature marshmallows ¼ cup creamy peanut butter 3 tablespoons butter 4 cups crispy chow mein noodles cooking spray 1 1/2 cups chocolate or butterscotch chips 40 candy-coated milk chocolate eggs Directions: Place marshmallows, chocolate or butterscotch chips, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5-8 minutes. Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat. Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest. 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.

"You will want to make these adorable decorations for your front door this year and for every holiday to come! The possibilities are endless!" Materials: 50-80 colorful plastic Easter eggs 1 - 12-14″ Wire Wreath Form 3 - 6 yd Spools Decorative Ribbon Matching Colors Any other embellishments you would like to add Hot Glue Gun Directions: Step 1: Glue plastic Easter eggs in a circle to cover a wire wreath frame. I used a 12" wicker frame and about 45 eggs, but you can use any size as long as you have enough plastic eggs to cover the frame. Step 2: Glue another ring inside the first ring of eggs. Step 3: Lastly, glue a third layer of eggs on top of the two rings of eggs already glued to your wreath. Alternating between large and small eggs, covering any gaps below. Step 4: Add a ribbon to hang or any Easter themed decorations you like!

"Fresh & Creamy yogurt parfaits are filled with fresh fruit and topped with crunchy granola. They are perfect for breakfast or dessert!" Fruit and Yogurt Parfait Servings – 4 Prep Time – 5 Minutes Cook Time – 0 Minutee Ingredients: Granola ¼ cup brown sugar ¼ cup honey ⅛ cup canola oil 2 cups old fashioned oats 1 cup sliced almonds or chopped pecans, optional 1 teaspoon cinnamon dash of salt coconut flakes optional Parfait Ingredients (you can use your favorite or in season fruit.) 1 cup strawberries ½ cup blackberries, or raspberries ½ cup blueberries 4 cups vanilla greek yogurt, (or your favorite flavor and style will work great) 1 cup granola Directions: To make granola, preheat the oven to 250°. Line a baking sheet with parchment paper or coat with cooking spray. In a saucepan combine the sugar, honey, and oil. Stir over medium heat until sugar has dissolved. Add oats to a mixing bowl. Pour honey mixture over the oats. Add cinnamon and salt. Stir everything together until evenly coated. Spread the mixture evenly over the baking sheet and gently press down. Bake for 1 hour. Stir the mixture every 15-20 minutes. Remove and allow the mixture to cool completely in the pan. Break apart and enjoy it just as is or continue on to make delicious yogurt parfaits. Dice strawberries into smaller pieces. Layer yogurt in 4 cups beginning with 1/2 cup yogurt, a sprinkle of granola, a few spoonfuls of chopped strawberries, as well as a few blackberries and blueberries. Repeat layers one more time and refrigerate until ready to serve. Variations: Sweeten it with a drizzle of honey or sweetened shredded coconut. Add in chopped nuts such as pecans, walnuts, peanut or almonds. Sprinkle on some mini chocolate chips. Use other toppings like chia seeds, peanut butter drizzle, maple syrup, or dried cranberries. Nutrition: Calories: 713cal / Carbohydrates: 120g / Protein: 22g / Fat: 18g / Saturated Fat: 4g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 8g / Trans Fat: 0.03g / Cholesterol: 12mg / Sodium: 180mg / Potassium: 930mg / Fiber: 8g / Sugar: 76g / Vitamin C: 29mg / Calcium: 494mg / Iron: 4mg. " Yogurt Parfaits are one of my go-to’s! I love fresh berries and this is a really tasty way to highlight whatever fruit is in season !" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Banana Cake is made using a cake mix and topped with a smooth creamy buttery chocolate frosting. Loaded with real banana flavor in every single bite!" Banana Cake with Chocolate Frosting Servings – 12 Prep Time – 15 Minutes Cook Time – 35 Minutes Ingredients: Cake 1 (15.25 ounce) boxed yellow cake mix 3 ripe bananas peeled and mashed ½ cup vegetable oil or 1 stick of melted butter 2 large eggs 1 teaspoon vanilla extract 1 box instant banana pudding mix Frosting 1 cup butter room temperature ½ cup unsweetened cocoa powder 4 cups powdered sugar 1 teaspoon vanilla extract 4 - 5 tablespoons heavy cream *You can completely skip this step and use a can of premade chocolate frosting. Directions: Cake Preheat oven to 350 degrees. Spray a 9x13 baking or bundt with nonstick baking spray. Add the peeled bananas to a large bowl and mash with a fork. Mix in oil (or 1 stick of butter melted), eggs, and vanilla. Using a whisk, mix until combined. Add in the yellow or banana cake mix and pudding mix until all ingredients are blended together. Pour the batter in the prepared pan. Spread the batter evenly in the pan. Place in the oven and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool completely before frosting. Frosting In a large mixing bowl, add in the butter and cocoa powder. Beat with a hand mixer until creamy. Add in the powdered sugar, vanilla, and heavy cream and continue to beat until combined. You may add additional heavy cream 1 tablespoon at a time to get the desired consistency of frosting. Spread the frosting on top of the cake with an offset spatula. Or if using canned frosting, microwave container for 30 seconds, and pour over top of cake. Decorate with fresh banana slices or banana chips. Nutrition: Calories: 614cal / Carbohydrates: 85g / Protein: 4g / Fat: 31g / Saturated Fat: 21g / Cholesterol: 83mg / Sodium: 465mg / Potassium: 204mg / Fiber: 2g / Sugar: 62g / Vitamin A: 697IUVitamin C: 3mgCalcium: 113mgIron: 2mg "This recipe is a keeper. Easy delicious and will be the talk of the gathering!" 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.

"Scrumptious puff pastries wrapped around a metal horn and baked till golden and flaky. These little five ingredient wonders can be filled with whipped cream, custard or buttercream icing." Italian Cream Horns aka Cannoncini Servings – 8 Prep Time – 30 Minutes Cook Time – 20 Minutes Ingredients: 1 sheet frozen puff pastry, thawed 1 egg 1 cup heavy cream 1/2 cup divided powdered sugar 1 teaspoon vanilla extract 1 1/2 cups chocolate chips copped nuts of choice and or mini chocolate chips, optional. Directions: Grease 8 cream horn metal cones or metal cannoli forms. (You can also make some our of aluminum foil by rolling in a tube form.) Use a knife or rolling cutter to cut puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap layers, covering form in a spiral. Cover and freeze for 30 minutes. Preheat oven to 400°F. Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms. While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff. Fill piping bag with cream; pipe into cooled pastry.  Melt chocolate chips in a small bowl in microwave at 30 second intervals; stirring each time. Mix until melted. Drizzle chocolate over cream horns in a swiping motion. Sprinkle with mini chocolate chips and or chopped nuts, optional. Keep refrigerated. "This recipe swiftly earned its place as a family favorite often requested for every occasion." 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.

"Looking for a Non Alcoholic St. Patrick’s Day Punch that everyone from kids to the adults will love? Want to make it adult friendly? Add in rum for a special treat." Leprechaun Punch Servings – 8 Prep Time – 5 Minutes Chill Time – 60 Minutes Ingredients: 2 pkg. Lemon-Lime Flavor Unsweetened Drink Mix Like KOOL-AID 2 qt. pineapple juice chilled 1 liter Sprite chilled Simple syrup Gold Sanding Sugar, optional Slices of Lemons, and Limes Maraschino Cherries Bunch of fresh mint St. Patrick’s Day straws or fruit picks for decoration, optional Want to make this an adult drink? Add in the following: 1 bottle (750ml) white rum Directions: In a large pitcher, pour pineapple juice, and drink mix. Stir until everything is mixed well and the drink mix is dissolved. Add in the soda. Mix just enough to combine, over mixing will flatten the carbonation. On two small plates or containers big enough to dip the rims of the glasses in. Add some of the simple syrup on one plate and the gold sanding sugar on the other. Dip the edges of the glasses into the simple syrup, let the excess drip off and then roll into the sanding sugar. Add in ice cubes, pour in punch. Garnish with a stick of cherries, slice of lemon and lime, with a sprig of mint. Note: Don't have gold sanding sugar, use green. Or try crushed up lucky charms cereal with marshmallows! "This simple green punch is perfect for picnic or party." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish and a side of Rye or soda bread and butter! " Corned Beef and Cabbage Boiled Irish Dinner Servings – 8 Prep Time – 20 Minutes Cook Time – 2 Hours and 30 Minutes Ingredients: 1 (4 pound) corned beef brisket with spice packet 12 small red potatoes 6 medium carrots 1 large head cabbage 1 12oz bottle of Irish stout beer (Guinness) water, to cover beef horseradish and or mustard, optional Directions: Gather all ingredients. Place corned beef in a Dutch oven and pour in beer. Add enough water to cover beef. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with rye bread or soda bread, and horseradish or mustard for dipping sauces. Notes: Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds. Nutrition: Calories 286 / Total Fat 17g / Saturated Fat 5g / Cholesterol 61mg / Sodium 1384mg / Total Carbohydrate 14g / Dietary Fiber 5g / Sugars 13g / Protein 17g / Vitamin C 31mg / Calcium 19mg / Iron 3mg / Potassium 355mg "This is our favorite Irish feast!" 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.

"What do you get when you mix cheesesteak and stromboli? A match made in heaven — that's what! As you are well aware, Stromboli is very similar to a calzone, but the main difference is in the rolling." Steak and Cheese Stromboli Servings – 4 Prep Time – 12 Minutes Cook Time – 30-40 Minutes Ingredients: 1 pound frozen sliced sandwich steaks (approximately 10 steaks) 1 tablespoon vegetable oil 2 large red and green bell peppers, thinly sliced 1 medium onion, thinly sliced salt and pepper, to taste 1 pound refrigerated pizza dough 8 ounces provolone cheese 4 ounces mozzarella cheese, shredded 1 large egg 1 teaspoon water 1 recipe of RI Style Marinara Sauce Directions: Preheat the oven to 400 degrees. Heat a large nonstick skillet to medium-high. Place 2 to 3 steaks in the pan at a time, then cook them for about 1 minute and 30 seconds on each side. Remove them from the pan, and set aside. Cook the remaining steaks in batches until they are all cooked. In the same skillet on medium-high heat, add the vegetable oil. Add the onions and peppers to the pan, and sprinkle them with salt and pepper. Sauté the peppers and onions for 2 to 3 minutes, until the onions are lightly browned. On a piece of lightly floured parchment paper, roll out the pizza dough into a 15x10-inch rectangle. Lay the sliced provolone cheese onto the dough, leaving about ½ inch of room on the sides. Top cheese with the cooked steak. Add the peppers and onions on top of the steak. Top with the shredded mozzarella cheese. Fold in the sides of the dough, and then roll the dough up. Pinch the seams to seal. Make sure the Stromboli is seam-side down on the parchment paper. Place the parchment paper with the stromboli onto a baking sheet. Combine the egg and the water in a small bowl, and beat until well combined. Brush the egg mixture over the dough. Cut slits in the top of the dough, for the steam to release and to keep the dough from bubbling. Bake the Stromboli in the preheated oven for 20 to 30 minutes, until golden brown. If desired, add some mozzarella or Parmesan cheese on top, and cook for another 5 minutes. This step is completely optional. Let stand for 10 minutes, then cut and serve with marinara dipping sauce. Note: You can also use leftover thinly sliced steak from yesterday's dinner. Or make a fresh steak the way you like and thinly slice it before adding it to the dough. Nutrition: Calories 944 / Total Fat 49.0 g / Saturated Fat 23.3 g / Trans Fat 1.1 g / Cholesterol 181.2 mg / Total Carbohydrates 67.1 g / Dietary Fiber 5.6 g / Total Sugars 6.2 g / Sodium 1,455.2 mg / Protein 56.1g "One of the great things about this recipe is that it's really versatile and you can serve it for dinner, a snack, or even just an appetizer. 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 like pop-tarts, you will love my Homemade Frosted Brown Sugar Cinnamon , and Raspberry Pop-Tarts. The frosting “sets” after an hour making them identical to the originals." Pop Tarts Servings – 6 to 8 Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 1 package rolled pie crust (2 ct. 7.5 oz pack) 1 large egg Filling: Cinnamon Brown Sugar 1/2 cup packed dark or light brown sugar 2 teaspoons ground cinnamon 1 tablespoon all-purpose flour egg wash: 1 large egg mixed with 2 teaspoons milk Or Fruit 1 cup jam or preserves of your choice Icing: 1 c powdered sugar 2-3 T milk or cream ½ teaspoon vanilla sprinkles or sanding sugars of your choice, (I like to coordinate the colors of the jam inside.) Directions: Preheat oven to 400°F. Pastry: Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could use an index card as a guide!) rectangles as you can from each crust. With remaining crust, knead together and then roll out into another large, thin piece (just under ¼ in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.) Beat the egg for your egg wash in a small bowl. Lay out 8 rectangles on the parchment lined baking sheet. Add 1 ½ Tablespoons of desired jam or cinnamon sugar filling. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart with the fork and then brush the entire top, including edges, with the egg wash. Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown. Cool completely. Icing: Whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals, sprinkle over powdered sugar or just eat them as is! Store in an air tight container for up to about 2 days although they are best fresh. Notes: I get about 8 pop tarts depending on how big that I make them. Filling options - You choose what you love the most! Strawberry preserves, blackberry jam, mixed berry, apricot, raspberry, cherry-try them all! (This post includes, strawberry with white icing and pink sanding sugar, cherry with the pink icing and brown sugar with the white icing and colored sprinkles. Don't over fill - trust me I learned the hard way the first round! They will explode if you don't poke holes in the tops, or the filling will seep out the sides once it gets hot and then they are not quite so pretty. No one wants an ugly pop-tart! Really work to press the edges closed as best as you can. I pressed mine together and then used the fork--makes a big difference. A bit of jam in the icing or adding paste food coloring helps you distinguish which filling is inside. You could also add sprinkles or sanding sugar if you would like. Nutrition: Calories: 232 cal | Carbohydrates: 47g | Protein: 1g | Fat: 5g | Saturated Fat: 1g| Cholesterol: 1mg | Sodium: 83mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg "I made a homemade version of my all-time favorite high school snack food. This is something I have been experimenting with for years!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" These chocolate-covered strawberries are made with the simplest recipe I know. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for parties, Valentine's Day, and weddings. Decorate with frosting bow ties, bells, butterflies, sprinkles. hearts, roses, etc. " Chocolate Covered Strawberries Servings – 8 Prep Time – 10 Minutes Chill Time – 60 Minutes Ingredients: 16 ounces milk chocolate chips 2 tablespoons shortening toothpicks 1 pound fresh strawberries with leaves Toppings: optional Colored sprinkles, chocolate jimmies, chopped nuts, crushed cookies, sweetened coconut, powdered sugar, coarse colored sanding sugars, marshmallows or anything your creativity decides! Directions: Melt chocolate and shortening in a double boiler, stirring occasionally until smooth. Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture. Turn the strawberry upside down and insert the toothpick into a styrofoam block or place strawberry on a sheet of waxed paper; sprinkle with colored sprinkles, chopped nuts, chocolate jimmies, shredded coconut, chocolate covered sunflower seeds, or anything you desire. Allow chocolate coating to cool. Repeat with remaining strawberries. Let sit to dry at room temperature for an hour. Add each strawberry to a flattened cupcake liner for a pretty presentation. Place on a pretty plate for serving. Nutrition: Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg "I made these into a pretty teachers gift along with boxing some to hand out to the aides at my Son's school. To make an easy Chocolate Strawberry Bouquet: Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar filled tissue paper and tie with a ribbon." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) time to start up the grill! " Grilled Chicken Ceasar Salad Servings – 4 Prep and Marinade Time – 2 hours Cook Time – 10 Minutes Ingredients: Chicken 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons lemon zest 1 clove garlic, grated Kosher salt and freshly ground black pepper, to taste 2 lbs boneless, skinless chicken breasts Dressing 1/4 cup mayonnaise 1/4 cup buttermilk 3 tablespoons freshly grated Parmesan 1 clove garlic, grated 1 tablespoon freshly squeezed lemon juice 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper, to taste Salad 2 heads romaine, roughly chopped 1/4 cup freshly grated Parmesan Directions: Chicken: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. In a gallon size Ziplock bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. (You can also do this in a frying pan if you don't have access to a grill) Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Dressing In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste. Salad To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan. "I made this for a work potluck and got rave reviews! Chicken caesar salad is not normally a favorite of mine but this recipe is absolutely delicious. Much better than what you typically get in a restaurant. It now has been part of my easy summer dinner rotations for years." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Easy lemon cake mix cookies made with just a few simple ingredients. These delicious Spring cookies are bursting with fresh lemon and cheesecake flavor! The best thing since sliced bread! " Spring is almost here, which means 🍋 LEMONS are in season! Spring time makes me crave all things light and lemony! These Lemon Cheesecake cookies were the first on my list this year. I revamped the original recipe by adding fresh lemon juice and cheesecake chips. They were the reason for the revamp in the first place! And... was it worth it! I also can’t wait to make Lemon Brownies and White Chocolate L emon Puppy-Chow snack mix next . And for those warm spring days when I want something chilled, Mom's lemon meringue pie and Lemon Creamsicle ice cream! So... Keep your eyes lemon peeled! - Ok I set myself up there.... I had to!!! 😂🤣 Lemon Cheesecake Cookies Servings – 24 Prep Time – 10 Min Chill Time: 30 Min, optional Cook Time – 10 Min Ingredients: 1 box lemon cake mix, I personally only use Duncan Hines 1/2 cup butter or margarine, melted - you can also use 1/2 cup vegetable oil, measure just under the 1/2 cup line 1/4 cup flour 2 large eggs 1 1/2 teaspoons vanilla extract 1/2 granulated sugar or coarse sanding sugar 1/2 teaspoon lemon extract, optional 1 lemon, = 1 tablespoon zest and juice - the zest is optional, but gives it that extra lemon kick! 1 cup cream cheese chips, if you can't find these in your local stores you can substitute them for white chocolate chips Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Combine the cake mix, flour, butter or oil, vanilla and eggs in a large bowl. Add in fresh lemon juice and lemon zest. Stir together just until combined. If you can, refrigerate the dough for 15-30 minutes (it will make it a little easier to work with, since it is sticky). Then use a medium scoop or spoon to scoop the dough onto the prepared baking sheet. Then roll dough balls into the granulated sugar. Bake for 9-11 minutes, or until the cookies are set, not browned. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack. They will continue to bake when cooling. Notes: Freezing Cookies: Allow cookies to cool. Then freeze on a cookie sheet for 30 minutes. Once hard, stack in a freezer container or zip top bag for up to 3 months. Remove from the freezer 2 hours before serving. Nutrition: Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg "An Excellent and quick cookie recipe that tastes gourmet. I made these for work, and was told they are "The Bomb and are bakery-worthy! - I have to make them again soon! " CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - Lemony Garlic Aioli Included - CWT's addition " This recipe is best made with finely chopped clams, beer, eggs and buttermilk. Fried to perfection and oh so delicious. It's memories that make your mouth happy! Clam cakes! They’re just like crab cakes or fish cakes, only with clams, right? Oh no, my friend... If you think that, you would be terribly, tragically, absolutely WRONG. Because as much as I love crab cakes, a true Rhode Island style clam cake is so, so much more. (Think beignet, or donut hole. Only savory.) Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another... after another.. and another... and .. well you get my point 🤤🤤 In my opinion NO region can boast mastery of the humble clam like New England. And within New England, it is Little Rhody that does it best. I have never seen clam cakes in any other place either from traveling or research. They are a masterpiece of street food. To me, they are why you arrive early and stood in the long line at my favorite little shack on the beach. When I was a kid, I was partial to gigantic plates of fried clams and scallops, clamcakes and chowder along with watermelon and sweet sugary doughboys... Those were the days! When I grew a little older, I lusted after clamcakes more... Had to get my fix every so often, dunk them in my chowder and devour them! They are to me the gateway foo d of Little Rhody, which i s the place I learned to forage and the place whose natural beauty I still hold nearest and dearest to my heart. As it happens, these are basically clam beignets. More clams than the typical fritter, cake flour instead of all-purpose, and a touch of maple syrup. Maple syrup? Trust me. You need it. It's the secret to its slight sweetness with the hearty clams and pillowy dough that surrounds them. Park, Grounds Area and Dining Hall Map 🦞 Shore Dinner Hall 🍋 S hore Dinning Hall Family Style Seating (Here... No-one was ever a stranger) ☺️ They did however open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. 🦪 Rocky Point Chowder House 🍉 🎢 Rocky Point Park 🎡 Picture credits go to the Cranston Herald My Mom used to make these clam cakes along with her famous family Red Chowder (a copycat version of the famous Rocky Point Park) in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. Of course over the years after my taste buds changed and became more sophistocated, I didn't dear touch the clam cake recipe,... there is nothing to fix or that could make it any better! I did however add to... Introducing a Lemony Garlic Aioli *See recipe below I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Clam Cakes Servings – 8 Prep Time – 20 Minutes Cook Time – 15 Minute, batches Ingredients: Clam Cakes Canola or vegetable oil, for frying 3 eggs, beaten 1/2 cup buttermilk 1/2 cup clam broth or juice 1/2 cup cold beer, like hieneken or Sam Adam's 2 teaspoons maple syrup, your favorite will work great 1 1/2 cups chopped or ground clams or Quahogs, fresh, canned or frozen. Whichever you can get your hands on. 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour, cake flour will be lighter and fluffier / AP flour will be slightly more dense and light. Tarter sauce, hot sauce or optional dipping remoulade below, for serving Lemony Garlic Aioli, optional 4 cloves garlic, finely grated, minced, or pressed 2 1/2 Tablespoons freshly squeezed lemon juice, 1 small lemon 1 teaspoon lemon zest 1 teaspoon Dijon or creole mustard 1 cup mayonnaise 1 teaspoon hot sauce, optional if you like it spicy Chives for sprinkling, finely chopped & optional 1 teaspoon paprika Pinch of cayenne, optional Directions: Lemony Garlic Aioli In a medium bowl mix together grated garlic cloves, paprika, cayenne (if using) , 1 1/2 tablespoons lemon juice, lemon zest and mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld. Whisk in mayonnaise until smooth. Taste and season with remainder tablespoon of lemon juice as needed. Sprinkle with chives to garnish and serve. *The aioli is better if left for a few hours to let the flavors meld while chilling. Serve cold and keep leftovers refrigerated for up to 10 days. Clam Cakes Heat the oil to 350°F. In a small bowl combine all try ingredients and mix well; set aside. In a separate large mixing bowl; (Beer set aside) combine all remaining wet ingredients; stir to combine. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. The will slightly activate the baking powder for the fluffiness in your clam cakes. Lightly drop a tablespoon of batter into the hot oil at a time. Try not to splash yourself with the hot oil and do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels or clean paper bag (this is the best for catching grease and keeping them crisp) Serve immediately while hot with the optional remoulade, hot sauce and or tartar sauce for dipping. And beer... Lots of ice cold beer. Notes: *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 253kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 425mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg 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: RI Red or RI Red Chowder - Copycat Recipe " No one can appreciate this recipe more than someone who grew up eating chowder and clam cakes at The Worlds Largest Rocky Point Shore Dinner Hall on the east coast. This recipe is adapted from the original Rocky Point recipe." Shore Dining Hall - Full Family Style Dinner Layout Rocky Point Park open up in the 1840s, 146 years later it was my turn to enjoy the true pleasure of eating rocky point chowder. What a joy! I was in my teens when it closed it doors forever. Shore Dinning Hall, Rocky Point Park Rocky Point Chowder House They did open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. Park, Grounds Area and Dining Hall Map My Mom used to make this chowder in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. So one day after moving out of state, I said to the kids... "let's go get some little necks and clam juice!" OHHHHH.... so many ingredients are so hard to find in the south.. these people don't know seafood; yes they have the third coast but nothing compares to New England... NOT EVEN CLOSE! One taste test of the soup... and it was amazing! Memories of being a kid, sitting in the Shore Dinner Hall started to flood back. And then of course I had to dip a clam cake in! I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Rocky Point Clam Chowder Servings – 20 Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1/2 lb salt pork, chopped into small pieces - you can also use thick sliced, or Canadian bacon chopped 3 tablespoons butter or margarine 1 lb onion, chopped 1 gallon clam juice 5 stalks celery, chopped 1/2" thick 1 lb potato, diced 1 tablespoon paprika 2 cups canned tomato puree 1 1/2 quarts chopped quahogs or 1 1/2 quarts clams 1 28oz can crushed tomatoes, undrained 2 cups vegetable or clam stock 1 teaspoon salt, or as needed 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon Old Bay Seasoning Directions: In a large stockpot, heat the salt pork until fat melts. Add butter, chopped onions and celery; cook over gentle heat until very soft. Add in clam juice, potatoes, seasonings, tomato puree, and stock; simmer until the potatoes are soft, about 15 min. Add in the semi chopped quahogs or clams. Simmer for an additional 10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder the white thicker and creamier chowder, try my New England Clam Chowder ! It's another favorite staple of mine growing up! Notes: If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 273 | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1278mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g 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 CWT way! - Inspired by Sopa de Fideo (Mexican Noodle Soup) -original base and CWT recipes included " A warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles? " Fideo soup is what Mexican family childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles, right? A warm bowl of fideo served up with a beef soft taco or a bean and cheese taco (another kid-friendly food staple I might add) is a combination that ranks right up there with the likes of the American tomato soup and a grilled cheese, Italian Pastina and crusty bread or southern cornbread and chili ! In my opinion, this is cheap comfort food gold. All mom's made different variations, so there is no ONE right way. The base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sautéed until golden brown. More vegetable broth is added then everything is simmered until tender. Interestingly, fideo is also known as what is referred to as a “dry soup” (yes, it’s a thing). Once the pan is removed from the heat and as the dish sits, the pasta will eventually absorb all of the broth, making it become “dry”. If you prefer a more brothy sort of fideo, you will have to add a cup or two more of broth or water to offset the absorption process. I hope you all enjoy it if you try it. So if you know me well... of course I had to play with my food and take this to another level... and even easier level for that matter! If you are familiar with what I call refrigerator soup (where you take every and everything you have leftover in your fridge to make a big ol pot of soup to save money and not waste leftovers). I had this growing up and I don't think two soups were ever alike through my years. I still make it to this day, of course the pots are alot smaller now. I had a bowl od chili left over from a week night dinner, a bag of fideo and all the main ingrediants I needed. So I grabbed a pot and here we are! Sopa de Fideo -Original Version Servings – 4 Prep Time – 15 Cook Time – 15 Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 12oz can of tomato sauce 2-1/2 cups chicken broth or water with call for amount of chicken-flavored bouillon, low sodium 1/2 - 1 cup Mexican cheese, shredded 1/4 of a medium onion, coarsely chopped 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Optional Toppings/Sides Cilantro Sour cream Banana slices Tortilla with mayo Queso fresco or cotija cheese Salsa Tortilla chips Directions: Add 2 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add in chopped onion and cook until translucent and soft. Add in 1 tablespoon of oil to the onion mix; stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Add garlic, chili, and onion powder, paprika, cumin, and pepper. Stir until combined. Pour in tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings as desired and enjoy! Notes: Noodle substitute: If you can’t find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast. Storing: leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 3-4 months. Can I add meat or veggies to the soup?  Add shredded chicken or browned ground beef or turkey for a heartier fideo soup. Add veggies like peas, corn, zucchini, and carrots or a can of diced or crushed tomatoes. Want to add more flavor?  Infuse extra flavor by sautéing chopped fresh garlic in the oil before adding the fideo. Make this Sopa de Fideo recipe a richer flavor by pureeing roasted tomatoes instead of tomato sauce. Spice it up with jalapeno or add in a little hot sauce. *The sauce/broth will continue to absorb into the noodles as the pan sits, since it’s known as a dry- soup. Add 1-2 more cups of broth or water to offset the absorption process, if you prefer to keep more liquid in the soup. Sopa de Fideo Chili -The CWT Way! Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 8oz can tomato sauce 1 8 or 10oz can of crushed tomatoes 1 cup beef broth, low sodium 1 cup Mexican cheese, shredded 2 cups left over chili, try my MF's Chili recipe 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Cilantro, optional garnish Sour cream, optional garnish Extra shredded cheese, optional garnish Tortilla chips, optional side Directions: Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Pour in tomato sauce, broth and crushed tomatoes; mix well. Add garlic, chili, and onion powder, paprika, cumin, and pepper; stir until combined. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings with shredded cheese, sour cream and cilantro if desired and enjoy! Notes: Storing: leftovers in an airtight container in the refrigerator for 3-4 days Nutrition: -Based on original version only Calories: 49 | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 36mg | Fiber: 0.01g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg "This is delicious. It's the Mexican version of the Italian Pastina ! Good ole comfort food." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Seeing the big trend of everything RESIN this days? Interested in dabbling in it and aren't sure where? You have come to the right place... This is the simplest way with very little materials needed to make some really cute resin gifts! Uniquely design and personalize each resin item to suit your gift or project needs." Charms individually made in a resin mold. Created with mica powder, chunky glitter, metal charms and printed cut-outs on transparent sheets. Making your own resin charms is way more fun than buying them. I Promise!... You can personalize then a little or alot! Great when you are making a gift for a special friend. or that special someone. All you need is UV resin, resin mica powder or pigment ink colors, and a few extra supplies. You can make this super simple resin project this weekend. Even if you’re a resin beginner. The possibilities are endless! Materials: Silicone mold of your choice, start small with something like earrings and or pedants - use cast-in-place hole molds for easier charm making. These are the little nubs to create a pre cut hole in your charm for dangling so you don't have to drill. (That's another post for another day...) Crystal clear premixed UV resin for jewelry making Color mica powders and or pigments inks in assorted colors Disposable paper cups Toothpicks for mixing colors Emory board or nail file, soft sandpaper will work too Disposable gloves, safety first! UV light, the ones like the nail salons use for shilac mani-pedi Metal jump rings in 8mm to 12mm Needle nose, and flat nose pliers Instructions: Step 1:  Mixing and coloring your resin layer - For a beginner using the UV resin is easiest in my opionion. You want to use the super clear hard UV Resin type in light colored (whitish frosted style) molds because it cures through and hard to the touch.  💡 CWT tip:  It’s also pretty amazing at releasing bubbles, meaning your jewelry won’t look like something that you would see in a champagne glass. Put on your gloves. Using a disposable cup; measure and pour in a 1/2 ounce of resin. Split the resin between several cups and mix in your favorite your desired amount of mica powder or pigment coloring using a toothpick. Mix together until clear and streak-free. You can always mix more resin than the amount above if you’re making a lot of these. Remember: Always start small, you can always add more rather than waste. Things are to expensive to waste nowadays! 💡 CWT tip:  When adding your powder or pigment coloring, start by adding a pinch, mix and check your color. Add a tiny bit at a time until you reach the color you desire. Remember you can always add more, you can't take it out of what you have mixed. This is the time you get to play with your artsy side. Step 2: Setting and pouring your molds - Slowly pour your resin starting the center of the mold shape and letting it run to the edges of the mold. You can also use the toothpick to spread around the resin to get into any small areas where it may need help. Completely fill the mold cavities with resin to the top edge of the mold. It's thick so it will old shape of the mold and won't spill out all over the place. Place your mold under the UV light for 90 second intervals. Once it completes the first set, I tend to run it again just for extra curing. Then flip the mold and run it for 90 seconds more to cure the underside completely. I say this, because sometimes it doesn't penetrate throuht the thickness of the resin and the mold. This is and extra step but it's worth it. Allow it to sit for a few seconds to harden fully. It may become slightly warm under the UV light, but not hot where you are not able to handle it. Step 3: De-molding and slightly sanding- Once your resin is cured, demold the charms by twisting the mold (like an ice cube tray) to help wean out the charm; grabbing the edge. Sand off any rough edges as necessary with sandpaper or a nail file. You don’t want a sharp edge to poke you or snag a nice cashmere sweater. (and if it does poke you, it’s usually just a flesh wound  😉... Only you can prevent forest fires! - Smokey the Bear... Ok... Okay; I really showed my age with that one!) 💡 CWT tip: Be gentle when moving the molds. You don’t want to move the resin or end up on an uneven surface. Step 4: Making the molded resin peices into charms- Now that you had molded and made your personal charm, it's time to add jump rings, to make them ready to hand from your chain of choice. You can add them to a short chain to make a purse charm or swag charm, earring wires, a necklace, my Charmies , charm bracelet, zipper pulls, keychains and more! Take a jump ring using the needle nose in one hand and the flat nose pliars in the other. Twisting in opposite directions at the cut slit end, slight open the ring enough to slide the charm onto the ring. Twist back in the opposite directions to close securely, lining both ends up to meet each other. Twist the jumpr ring around so the slit slide into the whole of the charm hiding the slice. And there you have it... a personalized charm that you made! Want to make a Charmies for your purse or to hang in your car? Follow this tutorial after making all your resin charms! 💡 CWT tip: Use molds with cast-in-place holes , you don’t need to drill after de-molding. This... is another post for another day. Make it easier on yourself if you are a beginner at this. If not... take a walk on the wild side and get out those electric work tools! Or psst... have the hubs help ya! 😉 he's always good to look at and watch work... Ok ok.. enough of that... back to resin molds.. de-molding... oh making c-h-a-r-m-s! Want to share your project creation from this tutorial? Visit the CWT Community forum on Reddit, or reach out to me via the chat below.

“I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is another one of Nana's pies I put a spin on.” This pie was a BIG Easter dessert table favorite. There was normally two in the oven at Nana's house. One was for the dessert table, and one was for her and I to cut into when everyone went to bed. She would come and get me after everyone went to bed, pour a glass of cold milk and cut us each a piece of chilled Coconut Custard Pie. These kind of memories are so nice to have... Coconut Custard Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 1 9" pie pie shell or you can use this recipe to make your own 4 eggs 3/4 cup white sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 2 1/2 cups milk 1 cup sweetened flaked coconut Instructions: Preheat the oven to 400° and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour is already in the spray). Using your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish; Set aside. In a large bowl beat eggs then stir in milk sugar, salt, nutmeg or cinnamon, and vanilla extract. Whisk until well combined. Mixture may become a little frothy. Stir in coconut, then pour mixture into pastry shell. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled with a dollop of whipped cream. Store in refrigerator. Notes: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Nutrion: Calo ries 272 | Fat 12g | Cholesterol 99mg | Sodium 268mg | Carbohydrates 35g | Fiber 1g | Sugars 27g | Protein 7g | Calcium 107mg | Iron 1 mg | Potassium 200mg 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.

"It doesn't get simpler or more delicious than these east cheesy egg noodle casserole! Baked egg noodles in a creamy marinara cheese sauce for an easy dinner!" This recipe combines three of my favorite things; cheese, sauce, and noodles. Talk about a taste-bud sensation! This easy cheesy egg noodle casserole definitely hold a special place in my heart because they remind me of my childhood and they’re a big hit with the kids too. If you haven’t tried them yet, you’re about to find out why! This simple dish goes perfectly with almost any meal, on its own or even as a quick snack on the go. There are lots of more complicated pasta recipes around, but this one is as simple and as equally satisfying as it gets! And let me tell you, I’m all about simplifying things in the kitchen now! Easy Cheesy Egg Noodle Casserole Servings – 6 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 6 cups egg noodles-12oz bag, 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon paprika 2 cups jarred or leftover homemade sauce of your choice, chunky adds a nice veggie texture 1/2 cup butter 2 cups whole milk 3 cups shredded cheddar cheese, divided salt and pepper to taste grated parmesean cheese for garnish, optional *If you like things a little spicy, add 1/2 teaspoon or to your tastebuds hot sauce, completely optional Directions: Pre-heat your oven to 350°. Grease a medium sized casserole dish with butter, you can use a little from the above amount or extra if you choose; set aside. Cook your pasta according to the instructions on the bag, al dente is about 5 minutes once the water starts to boil. Drain and place in a butter greased medium sized casserole dish. Using the same pan from your noodles; place the pan back on the stove over medium heat. Make your roux; add in butter in a sauce pan and heat it until it’s melted, then stir in the flour, stirring constantly. Add in a very, small amount of milk. Just enough to mix it in and loosen the thickened roux. Keep adding a small amount of milk at a time, constantly stirring, until you have added it all and the mixture is smooth and creamy. Add in the garlic powder, paprika, salt and pepper. Stir to combine. If you choose to add the hot sauce, add it now and stir to combine well. Add in the sauce; mix well until warmed through. Add in 2 cups of the shredded cheese, stirring to melt it in completely. Once the cheese has melted and the sauce has thickened a little; pour over the noodles in the casserole dish. Sprinkle the remaining cup of cheese evenly over the top. Bake uncovered in oven for 15-20 minutes until cheese is melted and golden brown. Sprinkle with parmesan cheese, serve and enjoy! Notes: Serve as a side dish with a grilled steak, baked pork chops, or chicken breast. Add in a pound of seasoned, browned and drained ground beef or turkey or precooked shredded chicken for a heartier version. I do suggest adding an additional cup of sauce if you choose to add the ground beef as it will soak up the liquid when baking. For a veggie version, add in cooked spiniach, or frozen veggie mix, Nutrition: Calories: 510kcal | Carbohydrates: 35g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 461mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Calcium: 515mg | Iron: 1.4mg " Thanks for this amazing recipe! I can use anytime of the year, any day of the week and for any occasion. The simplest recipes can become your gold treasure! " 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.